The San Francisco call. [volume], August 27, 1911, Image 10

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

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California Women Who Cook
These Hints Will Help to Make Work in the Kitchen an Art
COOKIES FOR COOKS
In this age of advanced culture and erudition we hear on all sides
and from all quarters that cooking is a forgotten art, that the modern
wife and mother is too busy with club life and municipal work to occupy
her thoughts with anything so plebeian as the pots and pans, vegetables
and meats of the kitchen. But don't you believe it, for it isn't true at all.
as the "California Women Who Cook" page of-The Sunday Call will
amply testify. The art of cooking well is being perfected more and more
every day and its exponents are legion/ Not only is the average woman
learning to cook well, but she is also learning to use simpler methods
In accomplishing her kitchen work. There is more of science and less
of drudgery nowadays in the culinary departments and new labor saving
devices are being placed on the market continually.
For the two best recipes; sent in each week The Sunday Call is
awarding two pieces of silverware. The prizes are open to all competitors
and, unlike most contests, this one advances no conditions. See how
original you can be.
The interest being shown in the new department is a source of much
gratification to the editor, and the Clearing House Corner, has evidently
come to stay. Send in your queries and the answers to* same will be
printed as soon as received. *'"/.'
AWARDED A SILVER CHEESE SCOOP
Two Excellent Jellies and
Two Good Desserts
Mrs. F. de Freitas, 1022 C Street, II ay ward
Grape Jelly— grapes must. be
Clean and free from the stems. Crush
them with the hand and put in the
preserving kettle to boil for twenty
minutes; then press and strain through
a cheesecloth bag, extracting every
particle of Juice, which must be meas
ured, 'a
For each pint of juice allow a pint
measure of granulated sugar, which
is to be heated in the oven just previ
ous to being used. 4
• Let the Juice boil twenty minutes.
Put the sugar (after measuring and
heating) in a large bowl, pour the
! boiling Juice over the sugar, stir well
until perfectly dissolved, then pour into
glasses, as hardening will develop as
it oools. Cover with brandied paper
and keep in a cool dry place. It is
delicious.
' peach Jelly Pare, stone and quarter
the peaches and put in a stone crock.
Add to them one-third of the kernels
and set the jar in a kettle of boiling
water. Stir and heat the fruit until
a pulp, strain and to every pint of
Juice add the juice of one lemon; meas
ure again and to every pound of liquid
allow one pound of granulated sugar.
(Heat the sugar same as for grape
jelly.) Let the juice boil twenty min
utes, skim, add the sugar, let come to
a boil and pour into jelly glasses.
Plum Pudding—Mix dry 1 cup raisins.
Some Tried Recipes
Ida 31. Oellerlch, Healdsburg, Box 102
Orange Cream Pie—To each pie take
four eggs, two tablespoons sifted flour,
one-half cup sugar, two or three
pranges, one lemon and a piece of
melted butter. Grate the skin of the
oranges: then scrape out the juice and
pulp; add Juice of lemon; mix flour with
a. little of the Juice and add; next add
beaten yolks, sugar and butter. Beat
all well and bake In tins lined with
paste punched with »fork holes until a
stiff custard. Then spread on beaten
whites of eggs sweetened and a little
lemon Juice added, and return to the
oven until a light brown. This recipe
is original and the pies will be better
it mixed separately.
An Original Cake Filling-— Make a
'"syrup of one and one-half cups sugar
with one-half cup water, boiled until It
strings, then beat into it the beaten
whites of two eggs; then add 10.cents
worth of. pink marshmallows and beat
until thick. Nice on a chocolate layer
cake. .
„ Bananas and Bacon—Fry as many
slices of bacon as needed, cut the ba
nanas in half and slice the long way
to make four pieces; dip in lemon
Juice, then in flour which has been sea
soned with salt and pepper, and fry in
bacon grease to a rich" brown. This
makes something new for breakfast,
served with toast.
Buttermilk Bread (Southern)To five
cups well sifted flour add one yeast
cake softened with lukewarm water;
to one pint warm buttermilk add one
teaspoon each of salt and soda, one
fourth cup syrup and two tablespoons
melted butter. Turn all Into flour, beat
well and add ■ enough ; flour to knead.
Place in a fresh bowl and cover. When
double, make in two loaves.. Let rise
till light and bake 50. minutes. •
QUESTIONS AND ANSWERS FROM THE CLERING HOUSE CORNER CORRESPONDENTS
THE CLEARING HOUSE
CORNER
The Clearing House Corner
will be installed in a column 'of
this page. This department will
be handled solely for the con
venience of our readers and for
the purpose of aiding so far as
possible those cooks who are
seeking information.
Questions will be published in
this column and- the answers
sent in will be printed as soon
as received? If you. are stuck
with a knotty problem, let the
dozens of good cooks contrib
uting to' this page give ; you : the
benefit of their experiences.
Replies to Correspondents
: Mrs. James S. Barrie '
To make steak, chops, etc., tender- '
Score with , a dull; knife v two ways on
each side of j steak,; and for chops, beat
with wooden potato; masher on both
sidesboth 1 before cooking, of course.
For boiled ; meats put a good pinch of
baking soda in the water and simmer,
slowly . rather / than - boil" fast. '
Recipe for/sweet:cucumber; pickles—
Wash little cucumbers and cover over
night with/ cold /water. : Drain; off .-."In;;
morning and cover with; three quarts
water, one; quart ; vinegar, weight pounds :
granulated sugar., allspice, : cloves, cin
namon, one teaspoon :of /each ; f boil f all
15 minutes and pour over .the cucum
bers while hot. Bottle in Jar. f
Recipe" for bran; bread Seat; one egg
very , light, , add one f and '*• a half cups
milk, half cup dark molasses, two cups
of coarse bran, one cup whole wheat,
flour, one .teaspoon soda, a pinch salt.
I Dissolve salt and soda in smallest pos
sible amount of : water and add to mix
ture last of f: all.: Bake at ■ Oncovin"*
greased hot tin ;or in/gem pans. ;;' Quick f
oven with increasing heat. : f
:.,' Dill pickle recipe—Wash cucumbers
; and|" cover; with water, leaving 3 over- "
night. In morning drain dry/and' pack'
in jars, filling the holes with ' 'dill.'/ Pour
over all to ; fill Jars/; brim full three
quarts water, /one quart / vinegar, one
cup salt, '";boiled together . five minutes
. - - ..... .-. ..
44 cup sugar, 1 cup currants. * 1 cup
flour, 1 cup white-beef suet," chopped
very fine; 2 cups fine bread crumbs, a
little sliced citron, 1 teaspoon each ,of
allspice and cinnamon (more .-if; liked).
Add just before cooking two: beaten
eggs, one cup milk, % cup f molasses
and one teaspoon soda; mix well, put
in mold or buttered pall and boll four
hours. Serve with the following; sauce:
Sauce for Plum Pudding—Cream to
gether a cup of sugar and % cup of
butter; when light and creamy add the
well beaten yolks of four eggs. i Stir
into this one glass of wine or brandy,
a pinch of salt and one large cup of
hot cream or milk. Beat this well,
place it in a saucepan over the fire,
stir it until, it cooks sufficiently to
thicken like cream, but be sure not
to let it boil.
Tapioca Cream Pudding a
small cup of tapioca and soak In warm,
not hot, water two hours; drain and
have ready a scant quart of boiling
mirk into which pour the soaked
tapioca, let cook till transparent, then
add one cup of sugar and the beaten
yolks of 3 large or 4 small eggs, mixed
together with a couple of tablespoons of
milk, let all boil a few minutes longer,
then remove from the fire and add one
teaspoon any desired flavoring and last
beat in lightly the well beaten whites
of your eggs.
Some Dainties
Mrs. J. j. O'Connell, 034 Eye street,
"VWV, Washington, D. C. -
Savarin Dessert — Beat the whites of
three eggs to a snow, stir in lightly
two tablespoons of sugar, then drop
small portions into boiling water to
form, turn them over once, drain on a
• sieve; set aside and prepare a custard
as follows: Scald, but do not boll, three
cups of sweet milk with one cup
of sugar, the juice of half a lemon, the
well beaten yolks of five eggs and two
tablespoons- of powdered gelatine pre
viously dissolved in half a cup of hot
water; pour a layer of this custard Into
a charlotte mold, arrange on it por
tions of the egg, whites, and cover with
the remainder "of , the custard; pack
the mold In ice. (Translated from a
French periodical.) %/
Peach lee—A delightful peach Ice,
economical in ( ingredients and expand
ing in quantity, proven many times, is.
as follows: One can of peaches' with
Juice (fresh peaches may be used), one
cup of water, three egg, whites, well
beaten, one cup of sugar; run peaches;
through meat grinder; add water and
Juice (if fresh peaches fare used, add
half a cup of water in place of juice);
stir in sugar; and whites of eggs; put
in freezer. When frozen this will make
a gallon. Tried and true.
Grape Sweet PickleTo five pounds
of grapes, well washed, picked and
seeded allow- three pounds of sugar,
two teaspoons of" cinnamon, one tea
spoon of allspice and half i a teaspoon
of cloves; make a syrup allowing a tea
cup of water and - one of vinegar; boil
and skim it and drop in the graphs;
cook about 20 minutes or until they
clear in the, syrup. If preferred a lit
tle; more vinegar, can be added. Then
put them in jars and cover with lot '
syrup.
and used hot. The amount of dill to be
according to individual taste.
Genuine Baltimore /cake rec
ipe—Cream one / cup - butter with f. two
cups powdered -sugar until very light
and smooth, then work In gradually one \
cvp 4 new milk. Beat six /egg: whites to
stand alone, then -whip; gradually Into
mixture alone,; and when well and
smoothly ' blended, ;add; three large cups
of flour sifted five -' times ; with two.
level teaspoons baking"': powder.'' Stir
only enough to mix well; then add one
teaspoon pure rosewater and pour Into
well greased (buttered) layer tins.
Bake *in an:' even oven * and .when • cool
turn/out and''put< together with filling
made by - boiling : three cups granulated
sugar/with* one gill water until i/it
threads. Remove from fire and/pour
upon, while; steadily beating, the , stif
fened , whites of; three eggs. Beat /until;
thick, adding as you beat one cup seed
ed and chopped < raisins, ? one 'of chopped:
nuts ; (English ;f: walnuts and " pecans
mixed half) and / half), six f figs \ cut tin
thin strips or Into dice. Beat thorough
ly before spreading on layers.'/'<:/ »i
Tomato Canning " Recipe—ScaM / and
peel tomatoes as usual. 801 l ;jars and
jar tops for; eight J minutes,/covering,
with; cold»water.; and heating i slowly/; to *
boiling; sj then fill /with the whole raw
tomaties. Now* pour boiling water In
on; tomatoes till jars are brim fullrun I
a /silver. / knife / round /tomatoes ] to • be -
sure the water; fills the jars * absolutely
'. full; now rubbers and tops : are * put on
tight, : the jars are :placed* In a boiler
and :- surrounded up,to f the - neck : with
boiling water; *. put f the boiler lid on,
wrap a heavy blanket or rug over the
boiler to prevent escape of steam and in
?morning when water is cold ; remove
jars and' put away. f/' *
• ■ : */. - •
R. Bobbins f-;
Muffins—Two eggs well, beaten//add
one cup v milk, then ; two f cups sifted -.
flour with two heaping teaspoons bak
ing powder.l one-, tablespoon : melted but
ter, one large pinch of salt. Bake in
hot oven.
» • •
Mrs. Ada Armstrong .-
Bran Bread—No. ITwo cups of whole
wheat," two cups tof bran, one cup white
flour, t sifted; £ two ?.-: teaspoons ; baking i
powder,} twos cups sour milk, one/tea-;
" spoon soda dissolved *■ in- the '. milk, half'
cupf molasses, pinch salt; put in pans
and' bake slowly. Will make two
loaves. '';- f - . ' I'AZ '. ['""' V'
No. 2 —Four cups bran, two cups flour,;
"Winter" Sponge Cake One cup
flour, one cup sugar//two ; eggs,- one tea
spoon baking powder/ half cup water.
Beat well and'bake at once in a rather 1
hot oven. . f:
Water Sponge Cake— eggs, three
and three:quarters cups flour, two tea
spoons baking powder," one cup hot wa
ter, two; cups sugar. f Beat f eggs sep
arately, then add sugar,. flour, baking :
powder and water in order named. Beat
hard. Bake till f well done in * medium
hot 0ven. .... ./,-'". ",~
f Cocoanut Sponge Cake One cup su
gar, two cups flour, pinch salt, four
ounces: butter; three ; eggs, one large
teaspoonful baking powder. Bake in
layers, "spread f with Jam , and scatter
coacoanut over. the top. :'*■••
Cheap., Sponge f Cake—Mix; carefully.
one cup \ powdered/ sugar, one cup of
flour, ■ three r eggs, one teaspoonfulfbak-'
ing - powder; f flavor with ! the Juice ;of
half a 1em0n.,.; Bake in shallow .pan.;;.
Boiled Sponge Cake—Boil one cup of
sugar and half {a cup of ; water until it
threads, : then pour In a fine stream of
the yolks of five f eggs /beaten/,' until
thick; beat and then set :. the panli Into
cold water, beat until cold, add .the;
Juice and : grated / |md . of , one v lemon.
Fold in alternately in/ small quantities
the well beaten whites/of; the eggs and
one cup of sifted; flour. f Bake In tube
pan about 50 minutes; let cool In the
pan. f' :' „ '".-,*..' >.."..'■
. Chocolate Sponge Cake—Cream . half
a cup of butter, one cup of sugar, quar
ter cup of cocoa, one teaspoon cinna
mon; add > these to the '■[ butter; * add the
yolks of three eggs/- half cup of cold
waterand one teaspoon /of] vanilla ex
seven tablespoons molasses, three cups'
sour;; milk, f two teaspoons i soda, ;r half
cup shortening (lard or butter). Bake
slowly.Cf Makes one large or two small;
. loaves. ■;.'-' . ; f
No. Mix pint graham flour," in pint
bran, one and a half /pints/of; warm •
skim milk; dissolve three-quarters ?of
a compressed yeast cake in one'"gill:
of /water,: one teaspoon ."salt;"', one cup :.
raisins; stir well, then knead; until■-.
. dough I no " longer adheres". to s the/ hand.;
Put into; baking ; pans at once ! and al
low. it to double its size. Bake in a
moderate/ oven one hour. Makes.two;
good sized loaves. ;.
--'-..'■ • - • '•**;": •
'■■-Mrs. E. M. Ralph .;/
/ " Bran /Bread—Two' cups of * selected ;
bran; two cups of flour, two cups of
sour milk,: one ; cup of L brown; sugar, ; one
cup of chopped raisins, one; teaspoon of
\ soda, • half : teaspoon of \ salt. After I sift
"lng" the flour: Into a;basin-add; bran,
; sugar/ raisins "■ andf salt. Mix/ the ' soda;
and sour milk together, then pour them
among the dry Ingredients;-turn' into a
buttered pan and: bake in a moderately
hot oven for one;hour.. "-,'-,-:.*.-'
• ■--;.„».*■- ..,*."-.....-' -■ :.;■
Mrs. George L.Luher
Bran Bread—One; cup of • finely sifted ■
bran (use only the sifted bran); to ; each
/three; cups of white flour/add/one; table/*;':
spoon of sugar; mix and bake sane as
/white/bread. This -is fine and children
' are very fond of it. .. ' '
""-'- .: * v •'■".::*;- ■'■• . . /-- -"'
; .';-/ ;/';.,/ Mrs i W.'B^S./f/»/: >'/: ;/-;
Bran Bread—One cup of bran, two
cups of sifted flour, one; cup of raisins,
one cup of sour milk or buttermilk, one
; teaspoon* of soda, half: teaspoon baking
powder, half teaspoon of cooking mo
' lasses, pinch of ,* salt. This % makes « one
loaf, and should be baked from half to
? three quarters of an . hour in a moderate 1
oven. . .
■-.*:-* -* ■ :•-'-*..;-;•_.
--■■-SriMrs. George S. .Grey;;f^ff
; Bran Bread, ' No. lOne s*.pint''■• table;
;bran, one pint/graham]; flour, two cups/
: sour milk, one teaspoon soda and < one
teaspoon salt.s-f Bake slowly for two
hours In:a' loaf. f : ;> -.■■/;< *'*•'';:-". c « s .%•';"
/';Bran Bread, No./ 2—Put ; three ;cups"
bran, one-third j cup f;* molasses,; one
third cup ' lard, and two/ teaspoonsl
salt in a large / mixing|V bowl. Over
this pour two cups boiling - water,
mix thoroughly, then let stand a few
* minute :to cool. Then I add one-half cup
white flour and one-half cake magic/
yeast which has been dissolved Jln one
'• third cup warm water; put in warm
AWARDED A SILVER SARDINE FORK
Mrs. Marie, Wright, .1378 Pacific Street, San Francisco
tract; next j add the well beaten yolks
of the eggs and one heaping/cupful of
flour, containing three teaspoons of
baking.powder."/ Bake In small pans.
_ Butter I Sponge Cake —Use two cup
fuls ■of sugar, one /cup of " butter," six
eggs /beaten / separately, '" half cup of
milk/ two ;v teaspoons ft; baking f powder,
three cups flour.:" Mix butter and 'sugar
into ; a cream, stir in 'the I yolks, but do
not/beat, much; add the milk with the
.whites and the foam last. •',
* Sponge Cake-Use 10 eggs, one pound
of sugar, half/pound f of flour sifted
three 'times: and the rind and Juice of
one lemon. Beat the yolks thoroughly
before 'f adding" the , sugar and lemon..
Beat the .whites: and stir them in alter
nately with ;* the ;• flour. Do not - beat
after this, but bake/ immediately. Use
two deep t fluted* pans /with chimney, in
center. - ; . Bake * slowly/for one " hour. ;
; : Spoage Jelly Cake—Beat the yolks. of
five:: eggs, one / cvpf of ; sugar f and the
grated rind ;ofi a<. lemon f- to f a cream;
add the whites/beaten -to/a stiff ; froth,
one cup of Cflour?and" an' even spoonful
of baking powder.":: Bake in a dripping
pan -.and when done spread ".. jelly over
and roll. ■ '-. .* "■- ; ';;,
ff Sponge Drop Cake—Use. half a pound
of powdered sugar, f four f"eggs ■ (whites
and yolks beaten separately)/ juice of
one lemon, quarter pound of flour. f Beat
hard, drop on buttered paper.'•-.-Bake in
hot oven.j />"/;:;-
Stuffed Sponge Cake—Take a stale
sponge cake, cut "out ? the : center, leav
ing the bottom ; and ■' sides. Put '"a"- layer
of strawberries fj on f the ; bottom,'- then
sprinkle with powdered: sugar and the
crumbs of ; the cake. Then make* another
;place and let "rise over night. In/the;
'morning Arnold;- and put In pan, using
* enough white flour to keep from stick
ing to hands. ;, Let rise again and then
bake in >. slow oven. : Makes: one large
loaf. ; . ---f;f f'//:'; f- -.._-■' ",-; f
Sweet ;.:',>- PicklesTo every seven
pounds of cucumbers (small) allow
three •:/ and /i: one-half /; pounds f of
: sugar,; one pint of good ;, elder vin
fegar, two f bunches of whole f cloves
and two sticks iof ; cinnamon. f Put J the
* prepared cucumbers ?in . a . stone '■ jar 'and
; pour vinegar scalding hot; over them.
f Repeat this l;f or if three mornings .; and ;
\ the last morning boil cucumbers with
:- syrup until tender. ; .","'' /
;/- Dill f Pickles—To one gallon /of' water -
add one quart of vinegar* and one cup
/of ; salt and pack B the cucumbers /jn^
stone - jar "with ' grapevine "- leaves :, and
'dill. '--• -; r. -■' •■■-:■.'. • . : - . -;.-.•'" . ..
:/";/CannedfTomatoes— : ; very -f ripe"
but ; sound tomatoes, remove .'skins r
by ; pouring on scalding »/ hot water
I until v.-..- the :.; skins/; break. /f After re
moving skins put in a/ granite ket
tle without water and let slowly come
to a .boil. When they have boiled 30
minutes/seal:?; while /hot, "turn bottom
.side up and fwhen; cool set in a dry,
dark room. .;•':;*"-*',."r.; •
Breakfast Muffins / (baked in - rings.
on griddle)-—Set a rising -fas" for,
bread a over night. ;:• In the ; morning, 5
early, warm a pint of milk and
--beat f into the dough ;/:sufficient'^ to ■
make as for ordinary muffin batter;T
i; beat well j for or *10 .minutes and I set*;
-to"; rise for breakfast. . Bake In 'rings '
on a very ' hot»f griddle and f turn? fre
quently to prevent burning. , /
;f Lady Baltimore.Cake —Cream : one cup :
of butter and add gradually 2 cups
sugar; when well mixed add one cup of
milk, 3 4 cups of ; flour, mixed and 1 sifted
with 21 teaspoons almond flavoring and
;fold in beaten whites of eggs. Bake in'
threeilayers^ Ice to suit. •,"'..
■-. -, „.'; • ' • " *
K. L.
A Group; of Answers—To make ten
der steaks and chops dress with
olive oil ; and lemon juice, and
> let this mixture];? soak "-, in "f f or;; about:
two hours Jbe fore broiling. Use about
a tablespoon of each. "Louise F." will
And this will greatly Improve poor
cuts of meat. She may/; substitute vin
egar f for lemon J Juice. A recipe for
: chicken ', a. la king : fori "C" is f this/jffijfSßS
Cut into small thin slices or dice
I shapes the white meat of chicken.
Melt two tablespoons of butter and
layer; of .berries, and 1 sugar;; cover with
whipped ; cream. The ;; crumbs that are
left may be used for pudding. * • U
Adelaide's / Sponge Cake—Put into a
bowl. four .well beaten eggs, two : cups
"of - powdered: sugar, two cups of / flour
containing two 'teaspoons baking pow
der, a pinch of -salt,f the rind and: juice
of one lemon. Beat thoroughly and add
two-thirds f cup .'. of boiling water Just
before putting in the oven. V Bake in a
large dripping pan;/. """":' f
/Sponge Sheila—Whisk the yolks of 10
and the whites of four eggs with one
pound of powdered sugar fto a stiff bat
ter; ;. then add lightly three-quarters
pound of - sifted; flour andf one ; teaspoon;
orange flower water. Place batter In
shell shaped* molds/ buttered . and/dusted
with * sugar./ Bake in a* moderate oven.
Velvet t Sponge Cake—Beat the yolks
off six < eggs ; until; light,"/ gradually f add
two cups < sugar, beating constantly,
then very slowly one cup boiling .water;'
add; two" and a f half cups of f flour/: con
taining two,;level i teaspoons •of baking
powder and last of f all add /the well
beaten whites; of three eggs* and one
teaspoon of lemon ;'- extract. t/ Bake /in
two"; loaves. .'.,."-,'.' ' - f
// Cocoa ; Sponge Cake—Three • eggs, one
and/ a half f cups I sugar, half 5 cup cold ■
water/one teaspoon vanilla 6 extract, one
and three-quarters /cups | flour, quarter
cup '■ cocoa, , two/teaspoons baking i, pow
der, one * teaspoon cinnamon. Beat the;
yolks of the eggs very light; then add;
sugar, water and vanilla. Beat again;
then /f add *,; flour , and baking % powder/
oocoaand: cinnamon all; sifted, together.
Lastly fold in/the"" stiffly/beaten* whites
of the eggs. Bake in' rather quick oven."
add .f to ;.; it two - tablespoons ;of twice
sifted flour, two cups of hot milk. Stir;
and le*t i boll until thick. Then : add |a :
tablespoon grated onion, a quarter
of a teaspoon of ; sal ; the yolks ;of /two;
. raw ; eggs/ ""two',' truffles and ? two ? mush-/
rooms cut fin" small pieces tand/cooked
; slightly /with one / teaspoon i- of butter,:
.:one sweet green pepper cut/Ini strips,
a tablespoon of capers, chopped rather
fine and a dash of nutmeg. Add to this
mixture c. the chicken which has al
: ready /been/cut,' heat { the whole a mm*
* ute ' ; or ?so and; serve \on ? a", deep ) platter
1" n; mound.; / Garnish with alternate'
•trips of green pepper and boiled as
pa.agus. ' . •' - * " >*_ ." . ,
•", "■...:-'-.-•■"" ---.:•; . ;•;,-.-■ *".-*.•'■*■ '
R. K. Pushbaker ■ <'.-.
Dill pickles—Select medium sized; cu
cumbers, f with a short piece of stem
on; /.wash thoroughly and pack down
firmly in crock, keg or barrel, placing
, dill heads among them, allowing about
six dills ;to . the gallon of > brine. Cover
with brine, /^almost strong enough to
? float Jan egg. Weight down so *1 that
the / pickles | will "I lie, * packed, ": and have
; the brine an inch deep on >op. "ill have
', used : this recipe /a \< number fof -, times
' and found It very good.. ' - 'j, •*
/ v Bran Bread One quart of i bran; f one!
; pint c of. flour; one cup sour milk; one
. cup of New Orleans molasses; *'one tea
spoon salt; one teaspoon baking soda.
ilf you /prefer: substitute for molasses
use one cup of brown sugar and lone;
.half cup of molasses. Bake one hour
and fa/quarter In a steady oven. .
'/f; Bran —One cup entire wheat
• flour sifted with one teaspoon baking
powder, two cups of bran, two table
-;spoons | molasses, one andf a half cups
f sweet milk (or milk water)/ ; with? half)
a teaspoon baking soda, pinch of salt.
Bake in loaf one hour. Dissolve soda
In water. Mix like cake and bake.
•• i •
, •-■:•'. : ..."'-;-- >: -i> ;■.:■*'*-'j-^- ■"*.:-.- ;l;;.' r'-: ',
;.Mrs. ; A. ; Andrews
Lady Baltimore Cake—«ere is a
South Carolina receipt for this cake, a
favorite in all southern dining rooms
:long before Mr. Owen Wlster heaped
drawing honors upon it: Two thirds
of a cup of butter, five eggs, two cup*
of sugar, four cups of flour, half cup of £
rich milk, two level teaspoons of cream
lof tartar and one level teaspoon
I soda. Cream half; the sugar with tie
butter, beat the remaining sugar into
the A yolks c. the eggs and sift the
cream of tartar and soda twice through
1 the flour; *" beat the eggs/and i sugar to
f gether with the butter and sugar, add
Dainties for the Table
/■"Narclg'sa G. Cleland," 3028 Deakln Street, Berkeley;
Nan's Pudding-—One dozen lady. fingers
spread with jam. orange marmalade
or jelly. Line a large /bowl -with; the
cakes and dash between "each; layer
some finely, chopped. blanched almonds.t
Thoroughly saturate all this/with: a ;
sweet syrup and let stand a while./ Make;
either 5 a Charlotte Russe fiilling or a
thick boiled (custard/and; pour/over; the 1
cakes. /Take; a : pint of '■ thick cream and
whip fit stiff f and ■'-: heap on top of the
'custard, then take / blanched f almonds,
cut through : the long way and./stick
irregularly into the/cream, so: that half
their;height.will stand above the cream.
Candied cherries in between are, an ad
dition.. . .'..; "'"- -,'"•- -\ .'
/Blackberry Flummery—One pint of.
blackberry juice * and water or enough'
: juice and water to make the desired
quantity; juice of /one", lemon. */ Sugar to
sweeten to > taste -"and/enough > corn
starch 3to thicken just so itiwlir be soft,
but not stiff enough f.tof mold. About
two tablespoons ';to the pint. When'cold
enough pour into a glass dish. To be
eaten f: cold with cream or a boiled
custard. „ff"f"//';.-." ,':f '/■ ';•/
. Ratsln \ Pickle—Two . pounds of raisins.=
stemmed, three dozen large cucumber
pickles or six dozen small/ones-cut-in.;
Puddings
Mra. H. M., 754 Santa Clara " Avenue, ; Alameda
Cabinet /Pudding—-Seed, one cup/of
raisins and 'place with stale sponge
cake, lady fingers or macaroni .in a
buttered pudding dish; then fl moisten
each layer -.with one pint /of f scalded
milk poured x hot * over .two f well' beaten
- eggs/into which "j has been mixed three
tablespoons of :* sugar and one-fourth
teaspoon salt. ;Cover the dish and
5 steam one hour; \ then ' chill and serve
with plain or < whipped cream flavored
to taste. V- ■- -. '- '" , • -
Favorite Sauce-— Presi fresh fruit
through ■ a seive and add enough sugar
: to sweeten:- well, then boil {up once and
f add sufficient f whipped/ cream/to pour
nicely; from i pitcher or spoon. Chill be
■ fore serving. -f ■'■'-.. -f-*-.,-' v ~ '■
■i: . V Shasta Pudding Mix two f rounding
tablespoons each of ■ 'cornstarch and
sugar, with two tablespoons of cold
water.; then add one cup of boiling
milk and cook for 10 minutes; stirring
constantly to prevent burning. ff Be
fore removing from the fire add a level
tablespoon of butter and: one-fourth
. teaspoon of salt. Iff While hot pour this
"^/graduallyj over the stiffly beaten/whites
of two; eggs, then ; add a tablespoon of
lemon Juice and pour into cups, having
PA Quartet of Recipes
Mrs. B. MaglnnJs, South Dos Palos.
Mocha" Cake—Cream ; one cup . sugar
l and . half cup butter, yolks of two eggs,
.' pinch; salt, - half f teaspoon extract/, one
cup - milk, ; beaten whites and flour
enough t,o make stiff; bake in ; three
flayers, if," ■/: "-'■*.-':•■
.." Filling—Two : cups f pulverized sugar
run through " sllve,: yolks fof ;two eggs
; and enough weak coffee to spread. Put
on . layers and sprinkle with ;*cocoanut
which, has been C slightly browned in
oven. :"" .." * ' * V/".'^" i
"' German : Hamburger—After grinding
meat, run through; a few crackers—
about* a third V as '"■■ much crackers as
meat; add salt and pepper, one egg
and enough v milk to soften crackers;
S make in shapes and ' fry in ( hot lard. <
Lemon % 4 Filling for ' Pie One ,; cup
sugar, yolks fof three eggs, two table
spoons flour; -Grate rind of i lemon into
this; mixture, then: add enough;milk to
fill custard plate... Cook; fin double
boiler till thick, put ;in custard plate
which is lined with pie crust previously
cooked. Beat whites; of eggs stiff, add
half cup of f sugar and Juice of one
:; lemon; put " on '. pie /after it fls * set and
brown in oven.
Spanish Stew
Belle Henderson, / 3342 Twenty-third
/-" Street, ; San Francisco, f
,? Get 5 about 25 cents worth of beef and
; mutton, not too lean; cut J Into/ small
pieces; mince a large : onion and put ! It:
into a pan, with"; some hot drippings,
brown slowly over;a medium heat; 'into;
' this * cut up f two'/ large ■ cloves f of' garlic ■
and - about * four or - Aye :; tomatoes (pre-;
- ferably fresh) or " a cup of ; canned . ones,
a bay leaf ; (uncut) a small green pep
per cut up very fine; one or two car
rots cut Into small pieces; let this' mix
ture steam on the back of the stove for
about 15 v minutes, then add ithe: meat r
f and cook slowly dyer.; medium heat 1 for
about one and a half hours, first add-;
ing salt to taste; dissolve tablespoon of
flour in '■■ water l (fill- cup /up/with- water),
then r stir Just before done, into the stew I
and boil a few minutes longer. f///
the milk • slowly and " finally beat; In the!
flour -and ; stiffly beaten whites of .the
eggs. /;* Flavor if half f this mixture/ with
rose , and into the other half | beat one
teaspoon of powdered cinnamon, one tj
teaspoon powdered cloves, one grated
; nutmeg and flavor"/with vanilla, lemon ;
,or almond. Bake in layers. '/ ///".;
v Filling—Cut fine one cup 1 seeded rais- N ;
; ins, % shred - fine half >: a citron f melon,' '•*
■ grate one small dpcoanut and blanch
■: three-fourths « pound of almonds.
I Make s* an .*'.' ordinary boiled % icing, beat :'•
•■into,; this ' all" the ingredients "except * the ■:
;almonds; put the mixture thickly be
tween the, layers and finish top layer, f
which should ibe white, I with powdered tf
r sugar and the almonds stuck infporcu-/
The measuring cup is an or- :
dinary coffee cup and is filled Just level.'
--'■"'.-' -; ".'-".-ff'**:f*;---;* ?;;';■''*:-.'■;:;*:;:-:,';:■;'/
Ethel Badgeley
: Bran Bread—Two; cups.l'whole: wheat"
, flour,' two cups bran, one-half cup black i
molasses, one-half cup | milk", one good */
teaspoonful baking .powder.;; Sour milk
• may be used, but. in that case use one
good,; level teaspoon soda instead of
/the baking powder. Let rise one hour,
then bake one hour. •,:;!;f:*f/f." ; ''f-;f; ;-'"""
:...' ■'f:'t *-:■«.'v "." ■'* • *-;:^ *': ■•*.-• ?,"-.',.'■*-- -.--. :- '■*.;
* ::,-f;;-. -iff; Marian :;>/f,f "■'■ ..-.//--^
.;' Lady Baltimore Cake—One cup but-/
ter, one cup milk, two cups/sugar,, two
teaspoons baking powder, threes and/
one-half cups flour, -one teaspoon rose
water, whites of six eggs. Cream the
; butter, add the sugar gradually;/:beat- :
■ ing ; continuously, then the milk and
flavoring, next the„.. flour, Into which
;the baking powder, has been sifted, and %■
lastly the stiffly beaten whites of the/
eggs, which should be folded lightly in
the dough. Bake in three layer cake
pans in an oven that is hotter than it
would have to be for a loaf. -, *
Filling—Three cups sugar, one cup
boiling '.water, whites of three eggs
beaten, one cup chopped f raisins//; one 4
cup^ pecans chopped; Aye figs cut in
slices. Dissolve the three cups of sugar
in one cup of boiling water and '" cook
until it threads; then pour it over the
stiffly beaten egg whites, stirring con
stantly; add the raisins, nuts and figs,
; and"; ice both f top and sides . cake.:
' Trim/with"; candied r cherries and .'bits off
citron. " - " ,' •'-
.;-;:;;;;>.-:- "v.,," ' ~-' •;;;.; .'■•.-•....■-, •;---f;;'-.: " .-'-..- f;>.::-;;
Mrs. H. Pape y
Sweet Cucumber - Pickles -, (German
, Recipe)— Take ripe yellow cucumbers *
and peel , and quarter; : remove the
seeds, sprinkle with 5 salt and let stand
over night.'-'Take white vinegar enough
The San Francisco Sunday Call
small • pieces, „a , small "quantity, of stick
cinnamon/ a few pieces oorf r mace.* Two
tablespoons' of white, mustard: seed, one
level .teaspoon ground ' black *■". pepper,
three/"coffee".' cups, of /brown sugar, one
tablespoon; of celery/seed,'one quart of
vinegar.// Cook /vinegar, spice and
sugar* together; .when this comes to
a; boil add raisins and boll /until they
are plump;- then pour over cucumbers,
which are ready in a Jar large enough
to mix all together. This will be ready
for'use when/cold f and will be found
to be an excellent dish. ",""■' -
Almond Tapioca Costard—-Soak three
fourths of a cup of tapioca, let It be a
little scant/ in one-pint of water;, when
soft put it Into one-pint: of milk in a
double '-'boiler and/cook ten of fifteen
minutes : or"■ until/ done. Add sugar to
sweeten to taste, a pinch of salt and 10
cents*-worth of almonds that have been
blanched f and-:.. chopped f' fine. When
thoroughly cooked add; the ; beaten yolks
of three or four eggs; cook: a moment
after adding the eggs, then take from
the fir eVandi. flavor With ,vanilla and
put in a pudding dish," beat whites
of the eggs to - a meringue and brown
In the oven. * Serve cold with or with
out cream.
a halved fpeach or any preferred fruit
in the bottom. Set where they will
chill. ;; Sauce— add one-half tablespoon
of flour to one-half cup of sugar and
stir s Into a pint of scalding/ hot milk;
add/a pinch of salt, cook 5 minutes, re
move from 1 fire-and: beat in yolks of
two eggs, then -flavor and set it in a
cool ! place. -, f ;f
f Date Pudding and Supreme Sauce-
Melt three tablespoons of butter and
add one-half cup of molasses, one-half
cup of milk, one, and two-thirds cups
of flour /(mixed and»sifted with one
half - teaspoon of baking soda and one
fourth teaspoon each of salt, cloves,
! allspice and; nutmeg) and f. one-half
pound of 1 dates/stoned. : Turn into a
buttered mold,; cover and steam two
and one-half hours. Sauceßeat the
.whites of two. eggs ' until . stiff and add
gradually while beating constantly, one
cup of sugar, then add one-fourth cup
of hot milk and one teaspoon of va
nilla. " .-'•/" /
A Timely Hint lce cream and candy
stains fcan be ; removed by placing a
blotter under the stain and rubbing it
(the stain) with a white cloth dipped
in clear.cold water.
• A Trio of Recipes
Mrs. A. M. Charsrrla,. Santa Clara.
:/." Meat Dressing for Chicken— cup
of meat chopped fine, half a ; loaf of
bread .soaked "well, half: an onion
chopped very j fine, salt, pepper and
flavor with, thyme to taste. r
Apple Filling for Cake—Take three
large apples (tart ones are best), peel
thin and grate in an earthen dish;, add
the whites of two eggs beaten stiff,
: half cup sugar and flavor with vanilla;
beat all together. It may turn dark,
"but that/won't hurt lt.Tfi:".;, /,
:-- Stuffed Tomatoes for Salad Take six
large smooth tomatoes,; peel and take
the center out from the top, being care
ful 5 to save all ;! the r Juice; one. can of
shrimps chopped,: saving one whole
shrimp for each tomato top; the heart |^
of one head *of " lettuce cut; fine, one- "**
third of a white onion chopped fine;
sprinkle over all a pinch of salt and a
tablespoon' of vinegar. Mix altogether,
addmayonalse, mix lightly. Fill toma
toes, putting : af little dressing on the
top and lay on the top "whole shrimps.
Put the tomatoes on lettuce leaves to
serve. 'A ,;-"■
Brigand Broil
C. J. H., 311 Van Ness Avenue, San
:'*. ".-":Francisco. :
Take " fresh venison .from, the saddle
if It is to be had, if .not then beef, not
too: fresh, from the round; then fat salt
pork, /then peppers, red: or green, if
not to be had then 'Cayenne^: then sliced
onions; to prepare the" feast in the
mountains' hew out a block on which
to fcu,t 'your; meat In bits like checkers,
then have at "; hand a lot of willow
| sticks, barked or / not ;f first f slip/ on a
bit of meat, then > pork, then faf peppe)r,
then a slice of onion and so on; salting,
seasoning and above all smothering In ■
poppykie, a ; Hungarian spice/made of
powdered poppies : andj to be had :at any
delicatessen; store; .then let each have
; a laden f' stick to hold over .the coals
and broil .5 and turn ; to "': taste; cut ; your
stick in two and take the broil from
the stick "with the fingers.
'to boil over several times and in ac
cordance /with the : number of pickles;
' add sugar to " suit the taste, 4 then bay
Cleaves/; cinnamon, whole ginger
J and whole / cloves,;; removing ■ the '• tops
of cloves. 801 l these together and then
put in small quantity 'Of-cucumbers at
a time. Boil, but do let them get
; soft. j-y Remove \ the cucumbers \ from " the
liquid and put in jars, adding some of
the ; liquid, and; seal. In a few; days boll
vinegar over again and pour over the J
pickles; wait a few days longer and,
: repeat. ; f Then * seal the ? Jars well "*■■ and V
put away for use. Remember jto save
the liquid left and add f that from the
j Jars \ when boiling 'it over " again.
V:/-.:;':;:;/3 ■ .-;•...-:;•;;;.'•-' •'■."-.= /■
;";.;;"'.-"--■'■ Mrs. H. A. Laven :
:Bran Bread or ; Cakes—Two cups
' o!!" °ne 'up flour,; one cup sweet
milk, one-half cup /molasses, one tea
spoon soda In 1 molasses, a pinch of salt.
Bake in muffin pans.
* • •
Mrs. Charles A. Friable
« Bran S Bread—One ; cup , bran, two cups
; floury one egg. one-half ; ,teaspoon salt,
' one teaspoon baking powder, i one table
spoon New Orleans v molasses, milk
enough to make batter a little stiffer
than ; for muffins. Bake in muffin rings or
in piepan from 20 to 30 minutes.
Can You Answer Any of These?
Your Clearing House Corner : is Just
what: is needed. Although " a housewife
:forA 30 years your corner can help for
several things I want to know.
thirst, a recipe for pound cake; sec
ond, a recipe for flngsrs; third,
explicit directions in the use of sour
milk and soda from some f one who
knows. —"M.," Oakland.
v';'-;*"""";:' ■;;;«;;-,;.-:• v>:»:: ;;-•*-";: ■■..-■-;,
Will 4 you please give.me a recipe for
making milk toast? I mean the old
fashioned kind. —MRS. L. HENRY.
• • •
.Will some one kindly send In her
recipe; for Parker house rolls, also
scones,:" and oblige?- ■
—E. E. N., Oakland.
--'-;-'::r^i;it::: .-'.:■. :•-"--; -•**',, ■•*- .' :•;-: .
I should like to have a good recipe
for fritter sauce, one well flavored.
- -• : —R.»ROBBINS.. "/,
i-* * * t
• I would like a recipe for "Italian
ffried = cream. fThanking you. :
. —MRS. GEO. S. GREY.
• • •
I will be grateful for- a recipe for
caramel custard. — K. L.