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California Women Who Cook
♦ * «- * ••••••■•••••■■ - - Tw® M®c@s ©f Siv@r War® Ar® Awir-lKa] Eada W®®k fer te*l IR@d[p)®§ AWARDED A SILVER TEA /STRAINER Sauces for Meats, Puddings and Salads Mrs. Carrie Englehart, 1404 Madison Street. Oakland ■■ - . Bechamel Sauce, for - Fish, , Meat. and Poul try— a tablespoon of butter in a sauce pan, and when melted stit; in an equal quan tity of flour, cook thoroughly, being careful not to allow it to scorch; add one-half. pint each of rich cream and veal stock; season with pepper, salt and nutmeg to taste; add three ounces of grated Parmesan cheese and the yolks of ■ three eggs well beaten. " Stir; until hot, but do not let It boil. For chicken or sweetbreads. A* Bread Sauce for Game— half a pint of soft, stale breadcrumbs, a pint of milk, Zone good sized onion chopped very fine, a salt spoon of ground mace, a saltspoon. of paprika and a level teaspoon of salt for five minutes in a. double boiler, stirring constant ly. The mixture must,. be perfectly smooth. Add a rounding tablespoon of butter; stir until It is melted; add four tablespoons of thick cream and use at once for game of any kind. Maitre d'Hotel Sauce— a teacup, of drawn butter add to it the jGlce of a lemon, two tablespoons of minced onion, three tablespoons of chopped parsley, a, teaspoon of powdered thyme or summer savory, a : pinch of cayenne and salt. Simmer over? the fire and stir well. Excellent with all kinds 7of! fish. - za Lobster Sauce — the coral and spawn of a boiled lobster into a mortar with a table spoon of butter; pound it to a smooth mass. then rub it through a sieve;, melt nearly a quarter of a pound of sweet butter, with a wineglass of water or vinegar; add a tea spoon of made mustard, stir in the coral and spawn and a little salt and pepper; stir it until it is smooth and serve. i Some of the meat of the lobster may be chopped fine and stirred Into it. Tartar Sauce— raw yolk of two eggs, half a teacup of pure olive oil, three table spoons of vinegar, one? of made mustard, one teaspoon of sugar, a quarter of a teaspoon of pepper, one teaspoon of "salt, one of onion juice, one tablespoon of chopped capers, one of chopped cucumber pickle. .Put together the same as mayonnaise dressing, adding the chopped ingredients the last thing. This sauce is good for fried or boiled fish, boiled tongue, fish salad and may be used with fried or broiled meats. SeHßk^^Z- Egg Sauce or White Sauce—Mix two table spoons of sifted flouT with half a teacup of warm butter. Place.over the fire a saucepan; containing a pint of sweet milk and a salt spoon of salt and a dash of white pepper. When it reaches the boiling point add the butter and flour, stirring briskly until it thickens and becomes like cream. Have ready three hard boiled eggs (cold) sliced and chopped, add them to the .sauce; let them heat through thoroughly and. serve in a boat. If you have plenty of cream use it and omit the butter. By. omitting the eggs you have the same as "white sauce." Mushroom Sauce—Wash a pint of small" mushrooms, remove the stems and outside skins, stew them slowly in veal gravy or milk or cream, .adding an onion, and seasoning with pepper.salt and a little butter rolled in flour. Their , flavor will be heightened by salting a few the night before to extract the juice. In dressing mushrooms: only those of a dull pearl color on the outside and the un der part tinged with pale pink should be se lected. If there is a poisonous one r among* them the onion In the sauce will turn black. In such a case throw the whole away. Used for poultry, beef or fish. Tomato Sauce (No. 1)—-One quart can of to matoes, two tablespoons of butter, two of flour, two of cloves and a "small slice of onion. Cook tomatoes, onion and cloves 10 minutes, heat the butter in a small frying pariZand add the flour; when smooth and brown stir into the tomatoes and cook 10 minutes; season to taste with salt and pepper and rub.through a strainer. Nice for fish, meat or macaroni. French Tomato (No. Strain half a pint of tomatoes. Rub a tablespoon of butter and nVour together.: add tomatoes and cook for five minutes, stirring gently. ,Add a7teaspoon of onion juice, one of salt and one-half teaspoon «-■*■* ground mace; .add a clove of garlic; .stir %nd cook sauce a little longer; take from the ilre and add five tablespoons of thick cream. Strain through fine sieve. Good served with tfri^d chicken. 7'^ammWaaa%am9a%Wkmm Onion Sauce—Work together until light a heaping tablespoon of flour and half a cup of butter and gradually add two cups of boil ing milk; ; stir constantly until it comes to a •boll; then stir into that four tender boiled onions that have been chopped fine. Salt and pepper to»taste. Serve with boiled veal, poul try or mutton. aamammsMam&Sl 7 Mint Sauce—Take fresh young spearmint leaves stripped from the stems; ; wash - and drain them*or dry on* a cloth. Chop very fine, put in a gravy boat and to three tablespoons of : mint put; two or three of white. sugar; mix arid let. stand a few ; minutes, then pour over It six tablespoons of good cider or white wine vinegar.. The sauce ? should be made some time before using, so that the flavor of the mint may be well extracted. Fine with roast lamb. i'- .'- I-':-, Wine Sauce for Game—Half a glass of. cur rant jelly, half a glass of port wine, half a glass of water, a tablespoon of cold butter, a teaspoon. of salt, the juice of half a lemon, a pinch of cayenne pepper and three cloves. Simmer all together a few minutes, 7 adding the wine after It is strained. A few spoons of the gravy? from the game may be .added.' This sauce Is especially nice with venison. AWARDED A SILVER PICKLE FORK Some Meatles Dishes Mrs. F. West, 131 Wool Street, San? Francisco In making cheese dishes care must be taken to have the cheese of a suitable variety. Not all varieties of cheese are suitable for cook- '■■ Ing.; All cheese dishes should be served fresh Cheese Souffle—Take a spoonful of flour and the same df butter; heat together; pour in a cup of boiling milk, making a thick paste sauce. Add four heaping! spoonfuls of grated Parmesan or Swiss cheese while'the] sauce .is . hot. Let this cool for a few? minutes (three or four), then add : yolks 7of - four beaten Z eggs. Whip the whites to a stiff froth and add them. Butter a porcelain baking dish or, better still, bake in individual porcelain ramekins'for 12 minutes.]. Fill ;** the * dishes 7 about ' half,* as ! the souffle puffs l considerably. - A^SSBsflmtl Fish Food —Marinated mackerel .is much In ]y favor in France. To prepare this? dish have the fish whole, but remove the back bone* by: making an incision at the * tail ' and freeing the flesh gradually from the bone with; the aid of a sharp,;thin*bladedi knife. 'Lower* into the water : (somewhat? below] the *' boiling point) so that the skin' may not crack. Bring the. water .quickly to boiling and then allow 11 to simmer for 15 or 20 ■ minutes. A tablespoon of vinegar added to - the' water will help, to - keep the flesh firm. The marinade is prepared 7 by boiling a cup of vinegar threeJoryfour] min utes with ay bayleaf, ; six peppercorns 7 and ga] half ■ teaspoon of ? salt. Add to this half a cup of oil ! and turn over * the ■ Ash] Serve cold \in a*** bed of watercress after 24 hours. 77 The men tion of mackerel always suggests salted mack-; erel, that .delicious breakfast delicacy 4 too often treated with disrespect in the prepara tion. ! The common mackerel salted is good, but it Is the Spanish mackerel* that; is moist? tempting. To be] served at : its best lit should V be iked in milk, If possible, carefully drained and cooked! in milk slightly below, the boiling point. If treated with' water it loses nutri ment as well as flavor. , Hollandnlse Sauce for , Fish—Rub one-half cup of butter to a cream. Add the yolks of two eggs, one at a time, and beat well. Stir in the juice of half a lemon, a.saltspoon salt, pinch of cayenne pepper. "VVhen ready .to serve add half a cup boiling water, place the bowl in a pan of boiling water and cook until thick as custard, stirring all the time.'A .Cranberry SauceA quart of cranberries, two cupfuls sugar.and a pint of water. "Wash cranberries and let simmer in a covered sauce- pan until each cranberry bursts open, then) re move cover, add; the sugar and let boil 20 minutes without ''cover. The cranberries must never be stirred from the time they are placed on the fire. Delicious preparation of cran berries to serve with turkey and game. A Oyster Sauce—Take a j> pint of oysters and I beat them In their own,* liquor long enough to come to a boil or until they begin to ruf fle. Skim s out the oysters? into a warm. dish, put into the liquor a teacup of milk ;or cream, two tablespoons of 77. cold, butter,; a pinch •*■ of cayenne. and salt: thicken; with 'a ?. tablespoon . of flour stirred to a paste, boil 7up and then; add the oysters. Oyster sauce Is" used for fish, boiled turkey, chickens and boiled white meats of most kinds. 77: 7 Celery Sauce ? (No. 1) —Mix two tablespoons of flour with half* a - teacup of butter; have ready a pint of boiling milk; stir the flour and butter into the Ik; take three . heads of cel ery, cut into; small bits and ; boil Z for a* few minutes, in water, which; strain off; put the celery into the melted butter Zand? keep it stirred over the fire for five or TO minutes. This is very nice" with bqlled? fowl. Celery Sauce (No, 2)— 801 l a; head of -celery • until quite tender, then put it through a sieve. «:Put" the yolk of an egg In a basin and ' beat it ? well with the: strained *' juice of a lemon; add the celery and a couple of 'spoons of liquor in z which turkey " has been boiled; salt and pepper to taste. -A Pudding Sauces—Foaming Sauce—Beat. the whites of three eggs; melt one cup of sugar in a Tittle water and boil; stir In one glass of wine and the eggs. ? Z"v-?7 ?Ayy 77? ?A77'Z? Fruit Sauce Melt two tablespoons of sugar, a pint of.raspberries or strawberries,.a table-: spoon of melted butter and a cup of hot water. Boil all together: slowly, ? removing scum vas it rises; then'• strain , through z a sieve. This is very good served with dumplings ?or apple pudding. 7 Brandy or Wine Sauce* (No. 1) —Stir a heap ing teaspoon of cornstarch in a little water (cold) to ; a smooth paste; \ add to it [ a cup of boiling water, with one cup' of sugar, a piece of butter as large as an * egg, . boil all '■ together 10 1 minutes. :■ Remove? from the J fire and ; when cool stir into it half a cup of brandy or wine? It should be about as thick as thin syrup. ; Brandy Wine Sauce; (No.* 2)— Take? one cup; of butter, two of powdered ; sugar, the whites of two eggs, five tablespoons of' sherry wine or brandy,' and a quarter of £a?* cup of boiling water. Beat butter and sugar to a cream, add the whites of eggs, one at a time, unbeaten, and then the wine or brandy.* Place the bowl in hot water and stir till smodth and frothy."- ,7'-;A7:.-y? A -*'A-"' "AA? '".'■' ';' ?A> * Grandmother's Sauce —Cream together a cup of sugar and naif a cup of; butter, add a tea spoon of ground cinnamon and an egg well beaten.* 801 l a teacup of : milk r and - turn it. boiling hot, over the mixture slowly, stirring all the time: this will cook the egg smoothly. : Serve* hot-or-cold. .'7" *', * -■ - y Lemon Sauce—One cup of sugar,; half a cup of butter, one , egg? beaten light, one lemon, juice and grated rind, half 'a cup of boiling water; put in a. tin basin and thicken over steam. Stir constantly.-**s,°oott(^f*>^*^^f^^gß°^S Cold Orange Sauce —Beat to J a cream, one teacup of butter and two teacups of white sugar, then stir *. In : the grated . rind 7of * one: orange and juice of two; ; stir until -orange juice is absorbed: grate nutmeg on sauce and serve on flat dish.* _,v * " „..■_-•_ . Caramel Sauce r Put four tablespoons of white sugar? and one 'tablespoon of'water in saucepan over fire and stir three or four minutes till all the water evaporates; then watch till It becomes? a delicate brown "color." Have ready a"■ pint- of cold? water 7and l cup of sugar mixed 7 with ;'• some flavoring; y turn At into a:saucepan with the browned sugar and. let. simmer for 10 minutes; then add half a glass of J, brandy or a glass *of wine. The wine. or brandy, may; be omitted lif 7 preferred. -7 French y Sauce Stir 7 together one 7 cup of white sugar ; and : half a cup of butter;until creamy and light; add "flavoring; to taste. This is very nice, flavored with the juice of rasp berries or strawberries, or beat into ' it ; a', cup ' of yripe;; strawberries or raspberries ; and the white of ;an egg beaten stiff.- ? .. Milk Sauce i (No., —Dissolve a tablespoon ,of:flour ?in cold-water;; sec?? it' is -free from lumps. ' Whisk an ounce: of butter and a cup of ; sugar; to ; a cream and -add; a pinch ;of "salt.? Mix • together half a. pint of milk, one egg andf the flour; stir this into the butter and add A? dash 7of Z nutmeg or any ■■ flavor?;f beat 1 until near the boiling point and serve. Nice in place of cold cream. , 7 A- .*: Milk Sauce 7 (>*o. \ 2)—Cream7 or rich 7 milk, simply;sweetened with plenty/ of t white = sugar and z flavored, answers the purpose l for some kinds of pudding.;and can.be made quickly. SweetZSauce —lnto a pint •of water stir- a paste7made ?'7of a tablespoon of cornstarch rubbed smooth with a little cold water; add a cup of •, sugar and a tablespoon, of /vinegar. Cook well for three? minutes. Take from the fire and j add »a: piece of r butter as " large ?as f a small egg. When 7 cool -,-* flavor with a table spoon of vanilla or lemon extract. Cheese Balls or Croquettes I">4 cups of grated cheese, teaspoon] flour, quarter? tea-! spoon of salt, ; a few grains of cayenne pepper and the whites of three eggs beaten stiff. Shape in small balls or croquettes, roll In cracker.-? dust, fry In - deep fat and drain on brown paper. New lard is necessary, and they must not stand after cooking,*' but serve im mediately, yy'.- Oysters La Florence—Take 12 fine oysters on deep half shell, chop one-fourth pound of fresh mushrooms very flne and sprinkle over the oysters: over this sprinkle one-fourth pound >of] finely ] chopped salt pork. Season with salt. and * bake -, in"; hot oven '• for 'ten ; min utes, then serve. .: 7 Quaker Omelette—Take ? two ? ounces of cod fish for four persons; break into small bits or, shred it; ; boil in double boiler with half a cup of cream. Scramble four eggs In *the usual way; cut toast into small triangles; pour eggs over the 7 buttered toast and over thisZ the» creamed codfish, then serve. y 7y.' * Scrambled Eggs with Tomatoes—Take two tomatoes,] peel! and cut in squares and fry in hot olive oil. Canned; tomatoes may be used If the? fresh are % not? to be had. ,When cooked 5 drain off ] the; liquid and V take] four eggs well; ■ beaten, add two spoons of sweet cream and * scramble. Mix tomatoes with the eggs, seas-; oning with paprika and, salt,to taste. Ai" r'i Scrambled-, Effgs sad Toast —Take four,: eggs, beat well and put In saucepan with butter the; size of one-fourth of \ an? egg. Cook slowly, . stirring constantly". 7 Have a ; sauce prepared of ■ two whole tomatoes quartered and smothered j with ' a piece of butter the' size of 'an egg,. or use' the same amount of. firm canned toma toes, using;the meat only. 'Add soupspoon of grated Parmesan cheese. Pour over the scrambled eggs and then serve this by pour .••ngjit over toast. - ■■' y Address The Housekeeper, The -Call, San Francisco A Group of Good Recipes Celery Sonp—Five, heads ; celery, ■* pint good soup stock; three pints water, half pint cream or rich milk. Cut;the?celery? into ,inch lengths, put on with the s water and - cook" until tender. Take out the celery, and rub? through A**- sieve. Add to the soup stock and cook ? slowly half an hour. Heat - the earn or milk and; stir Into it a tablespoon flour" rubbed Into A? table spoon of butter; cook Aye minutes. Pour Into the celery; let it .get very hot, but? not boil, and serve. ; ; Clam Chowder—Quart;; of clams, six? large crackers; fry.two slices of salt pork in an iron pot. When fried take out pork, leaving:the fat in the pot. Slice an onion, putting in two or three slices. Have about six potatoes cut up like dice;; put ;in a layer of ■ potatoes, then one. of clams, having * the clams. chopped ? fine; sprinkle on.plenty of salt and pepper, then a layer of onion and bits of pork cut into small pieces that have been fried; add a layer of broken crackers; All up the remainder in this way. Then? add the clam liquor and as much water as will more than cover them. Cook 20 minutes or until potatoes "are done. Just be fore serving add a pint of hot milk. This quantity is sufficient for eight persons. v Z Oyster . Loaf—-Take;'? a ; loaf 7 of ? stale 7 bread (bakers' or very light homemade) and remove crumbs, etc., .until the loaf is full. Break the crumbs up 7 very Ane and/dry slowly in oven. Then fry * three teacups Fof £ them '; in ; three: ta blespoons hot lard until crisp and light brown in color." Put a quart of milk over the fire and when it bolls stir;ln two tablespoons flour that has been dissolved In cold water. Cook well and season with salt and pepper. Put fa? layer of this inside of loaf, then a flayer of oysters seasoned with salt ? and ; pepper and another of crumbs, etc., 'until 7 the loaf ;is : full, * letting the last layer; be a,. thick one of J crumbs. Bake slowly |for half an hour. Scalloped Onions, Cauliflower or, Asparagus. 801 l either vegetable until tender, then put in baking dish and ? pour j over sauce* made of a tablespoon %of * butter rubbed! into 1% Z table- - . spoons ; flour; pour *: oyer t it:, pint of *>. hot t ; milk and cook until like custard. Bake fori half an hour. Cut cauliflower or asparagus into small pieces before \ pouring over the sauce. 7 7 7 *7?:7 ?Parsnip? Balls —Boil in salted water till,very1 tender; mash and season with ? butter,""pepper' and salt; add a little flour and two well : beaten eggs. 77 Form into ' small balls and i fry In ? hot lard. y ■ . *• * -.* x . . 'y.7 t 7"'y''7 \ Sweet Potato * Salad—Boil three large sweet potatoes,';cut" into half Inch squares; cut also Into very? small? pieces;, two stalks of celery. Season with \ salt and' pepper and - pour; over a French dressing made as follows: Three table spoons V salad ?: oil, two of vinegar, y teaspoon* onion Juice, sal tspoorif each of salt "and? pepper. Let salad stand In?? refrigerator two hours. Garnish with pickles, olives and parsley. 7 Dutch Apple I Cake—Separate ". two- eggs, Z add to". the yolks a' cup and •ay half of milk, a s table- \ spoon! of butter melted and '• half la* teaspoon of salt; mix and add two cups of flour that have been; sifted with three level teaspoons? baking powder. Beat quickly, fold In the well beaten whites of 1 eggs and turn* in a greased shallow • Shrimp Stew — Slice ♦. three tomatoes 7? and . three onions and fry In * butter ■ till "thoroughly cooked.' Take three Z; tablespoons 7 flour y and ; two tablespoons butter; stir till smooth; add gradually to this one cup cream or milk and ; then j stir it Into the tomato j and onion. y Add one ordinary can shrimps,; season and cook 10 •mlnutes.AAA.7!?'AA\A 7 •:' 7- ?-' 7 -7AA' ' A'• Ricotto—Wash - one cup rice 7 and? put In saucepan with one 5 pint canned tomatoes, one cut onion, seasoning to taste. 7 Cook slowly, ; stirring occasionally. When tomato Is ab sorbed add,? little boiling i waterflf 1 rice:ls not done. Add large tablespoon ;butter,*; cover and cook slowly* 10 minutes. 7 7Z A,; A Potato y Chowder—Pare four •■< large Z potatoes and cut .them' into small dice. Cut one-half ; slice of ham Into dice ?arid* put ?in(frying pan' with i one good sized onion (chopped fine) and fry light brown. In a saucepan put alternate ' layers of ham a and? potato sprinkled with salt ! and pepper. Sprinkle over one tablespoon chopped parsley,*; add two cups of hot water. Cover and place where all will simmer about 20 minutes. Add two cups milk•"" thickened ' wi thy a?"? tablespoon butter and Zone? of j? flour. Season| to taste and s cook Aye minutes longer. ' sugar Biscuit —Take one y tablespoon 7 lard, one cup sugar, two eggs, one cup milk; beat ; to a cream. Add three cups flour, two tea spoons? baking powder, pinch iof 7 salt. Drop from spoon md bake in hot oven. ?7 '-yy,,- Fruit Tea Cake— cups flour, ■ two tea spoons baking powder, A fourth teaspoon soda, one.fourth 7. teaspoon, salt,*'- two? table spoons sugar, all sifted*f together.' Rub .""- in' two tablespoons'; butter and % mix with . one cup sour milk. Roll i? out on board about three fourths of an Inch thick and spread with two tablespoons softened butter, scant half cup ; sugar, a grating of nutmeg and one-half cup : sultana raisins. Roll up like a jelly roll and cut in one? inch slices. Place' in buttered pan and bake L 'ale'My^^^^^^^^)-^ * .;-?'- Quick Coffee Cake—Cream together - one fourth": cup butter, one cup sugar, one « beaten? egg; one-half cup milk, one-fourth •'' teaspoon salt, one > and lone-half cups; flour, one'teaspoonl baking powder. Turn into a well buttered shallow pan. Pour over top 1 two tablespoons ? melted butter. 'Sprinkle thickly with- cinna mon and sugar. Bake in quick oven. -. 7;-Nut; ; Bread—Four cups flour, one cup sugar, one teaspoon salt, three rounded teaspoons! baking powder, one cup chopped 'nuts,—* one Call cooks gel" through earl;* Their bright eyes will ho overlook the piano lesson 01 ....... 7"' .--. *. •.. -:;.- ; ' :;;;;> ;"-: • y ' - -' *. ... *■*, the opposite page. ■ ■. •- ."a " Their bright minds will no fail to find it a rare delight Mrs. ?C. ?R. Hunter, R. F. D. ?No. 5,7 Box 66, Santa Rosa A Variety of Recipes Mrs. C. J. ;N. Country pan.*. Cover the; top thickly with apples that have been pared, cored and quartered,? putting the'rounding side up, and dust over all half a cup of sugar. Bake' in a moderate quick oven for half an hour or until apples are cooked. Serve with ' cream, peaches, blackberries, elder berries, or any?, other berry will do for this. Rhubarb Pie— the rhubarb, cut into Inch pieces,, pour boiling water over it and let it stand ? two minutes. Drain, fill the plate, sprinkle thickly with a cup of sugar, cover with a crust? and bake. Plain Pie (rust Three cups sifted flour, 1% teaspoons baking powder, 'teaspoon salt, two thirds cup of water.and,two tablespoons of melted lard. Sift the salt and baking powder with the flour, add the; water gradually, mois tening just enough? to make It : stick together. Mix as little as possible, ijust? enough to get into shape to. roll out.? Stir : in two?tablespoons melted lard A This makes two pies. v-;y..* Tasty Nut i Float Teacup of chopped nuts, quart of 7 milk,,; four eggs, teacup yof ? sugar, tablespoon of 'cornstarch, a few/slices of ? stale cake, teaspoon of v vanilla, half pint of whipped cream, teacup of fruit juice. ; c Heat the milk, but do not let boil; beat up the eggs and sugar very light, adding them to the milk; add the cornstarch ; dissolved in a little cold'• milk and: stir over the fire until thick. Place some slices of stale cake in a glass?dish: and pour the fruit* juice over them; ' add the vanilla to > the custard and pour it'; over , the cake. Beat up the cream and 7 stir the nuts.lnto it, r spread ing it '. over > the 'j top of -Cthe *-: custard. Z' Garnish the top with English walnuts or:bits of fruit JellyA^Z?Z;Z-.r*-7.:*7? ?7y . y ? .. -" * ;?y' l'-7 7 Ribbon Cake —Cup of butter, two . cups of sugar ,\ cup of sweet milk, five eggs, : four,- cups of i flour, teaspoon "baking powder and flavor ing? of ?any v kind. Take a third fof ? the batter and, add I a cup of chopped raisins ? and " citron ,and a little spiceAßake:in; jelly tins, the fruit layer-In the middle, with jelly between each .layer.? 7,-Z ;A' 7'Zi?'7';7' '-".!'?•. '-'"'-''' .... ZA Pickled ; Eggs „ and Beets—Boil six beets until tender, being careful? to have them keep their color. J;Remove skins and slice;;-;boil'a dozen ■% eggs,; remove shells, add to 7 beets and cover with vinegar,?and add a little salt. Will be ready In one ( day. AZ. AA y * Brandied Peaches—Put • the peaches *In ; boil-? Ing. water ja: few minutes,*: when the skins will pull • off easily. *?; Make fat syrup of ' half«a.' pound of sugar and ; half ; a teacup; of water for; each pound of ] peaches. 7 Skim "as?the? scum *; rises *in boiling, then put in peaches and boil them gently until tender—no longer. Take them out and fill; the cans "or jars. 7 Remove the ; syrup! from the fire and add to It -half a pint of best.brandy; to every pound of peaches. Raspberry Shrub—Four quarts of red rasp berries to a : quart of» vinegar; \ let stand four * days, then strain. To each ; pint; of juice add a pound of sugar; boil 20 minutes. Bottle and keep in dry cool place. Fine for the summer. A Potted Cheese—Pound of .^cheese; % grind 7 in 1 I meat J chopper, scant teaspoon; salt * and /sugar? each, red pepper to suit taste, two tablespoons olive oil, two tablespoons vinegar and enough" brandy to make a paste. This will keep 'quite' a while and Is nice % for luncheons Zand; sand wiches. * . ' , , egg and enough milk to make a cake like bat ter. Z: Let stand 20 minutes, then bake 35 7or 40 minutes. 7 *: : »y <■ "77777 " AAA*- 77 7"?'.'.; " 7*Tapioca*] and ABrown'..-. Sugar—OnAteacup tapioca; soak over night in- one pint water. In ' morning? add another * pint •; water * and two cups brown .*" sugar, few drops fvanilla.' - i.% Bake slowly.? two hours; stir y occasionally. Serve with cream;"- *• "7 ' J'' '?' • ; Raisin Puffs-—Make a batter of one egg, ; one tablespoon butter, half cup sugar, half cup milk, one * and ' one-third? cups flour, Inf. which two teaspoons baking powder is added. Add one cup l chopped ? raisins and spices ". to taste. Fill cups half full and steam three-quarters of :an 5 hour. -7" Serve with hot : sauce. yZ Steamed 7 Nutt-Pudalng-^Slf.,well together two cups flour, two teaspoons baking powder, one-halfjpteaspoon salt, one-half 7 cup sugar;' beat two eggs; add one cup milk, one-half cup melted butter, heaping cup chopped nuts, spices to suit taste ;;beat- hard.' Turn into but tered mold, cover and steam three hours. •;?y Sauce for Pudding;— Cream one heaping tablespoon butter, one cup sugar. When light add gradually beaten yolks of three eggs, three tablespoons cream, one teaspoon : vanilla. Add last whites of two. eggs "beaten stiff. *% * * Tamales and Candy , Mrs. Fanny D. Lusk,? Newcastle ./Inexpensive, Marsh-mallow—Two cups sugar, j dissolved in 12 itablespoons of » cold water. Let come to a boll. Have one package of gela tin dissolved In 12 tablespoons of I hot water ready In y a!*! bowl. Pour , boiling syrup foyer gelatin, beating constantly for half an hour. Pour into shallow pan: dusted with corn starch. When cool cut Into all kinds of shapes. This is for layer cake by just beating half the time as said above. Tamales—Take two nice young chickens, cut up in small pieces, brown thoroughly In smoking fat ;}n a skillet with a large onion, two peppers, green or red. and a dosen olives. Pour over this sufficient ;boiling water 'to cover well, season well with pepper and salt. When Chicken is almost ready to fall to pieces make ra" thick - > gravy over 5 it. Take bracked corn and cook In double boiler. When cool "spread on nice clear cornhusks; make" up the tamalesi and they are. ready by just, letting them boll a few minutes. You may can this kind and . they will keep well. 7::7 ~-A Summer Dainties : Mrs. L. M. ? Stewart, 1530 East Twenty-first Street, Los Angeles -7 •'. Frozen Strawberry 'Nectar— one pint pure earn until thick; fold in two cups of powdered sugar, half cup , finely chopped, blanched;almonds and one squart of strawber ries slightly crushed- Turn into a pudding mold having tube In center. Pack in Ice four .hours. When ready to serve fill center with sweetened ; berries and whipped cream. - Strawberries yen Surprise—Toss Tightly to gether one quart of strawberries (must be ripe and good), one cup of powdeed sugar and one-fourth cup of 7 orange juice. Z f Fill six plates with this garnish with whipped cream colored a pretty pink with strawberry juice. ; Strawberry Junket Allow one quart of milk to become-lukewarm. Pour into a glass dish, sweeten ?to taste and flavor with lemon juice. Add, stirring slightly, one rennet tab let or one tablespoon of liquid rennet. Set away to cool. When ready to serve fill sher bet glasses with alternate spoons of the junket and sliced and ; sweetened : strawber ries, whipped cream on top, garnished with a big berry rolled in sugar. Serve with a deli cate cake. » Chocolate Nut Cakes—Three eggs, four cups flour, two cups sugar, one cup butter, two teaspoons; baking powder, one cup milk, pinch of salt. ; Cream butter, and sugar, add well beaten eggs. Sift flour and baking pow der together; add this with the salt and milk. Bake Tnji moderately quick oven. When cold cut in, squares, cover: all; over with chocolate icing 'and roll in salted almonds that have been? well .crushed with a rolling pin. These are very dainty if made right, y - Strawberry Plomblere —Put ,-: one , quart of berries through a* sieve; make a syrup •of three-fourths pound • sugar, three-fourths * cup" of .water. Add this -to strawberry* pulp, cool and put 7in freezer.*•:• Turn until it begins to harden, then stir in one pint whipped cream. . Let' remain a little longer, then ' put in a mold and pack In r ice three * hours. When ready.' to ■*- ;--•--- . - -.:,..-- , -.-f : - - ■ -- -.:■■-■ ■■ '■.-.-._....::.-•■: -serve turn out and garnish; with ;macaroons -and strawberries. Canton Z Pudding: Prepare a rich custard from a pint of » milk, two eggs and A heaping; teaspoon of sugar. When cold add a pint of whipped cream* and a cup ;of preserved , ginger; syrup. Put In freezer and: when half * frozen stir in four;tablespoons of I chopped English walnuts and a cup of thinly sliced Canton ; ginger.- Freeze hard, serve in sherbet glasses. Pour over each portion two /tablespoons of ' imported ginger ale."*. 7 a-.*, v-'.# ■•*■■* Recipes That Are Good For You Mrs. R. E. Sanders, 94 South Morrison ?Ave- nne, San Jose Bran Gems ; (No., I)— Two. cups select bran, one cup white flour, half cup molasses, half teaspoon soda, one And a half t cupsy either sweet or sour milk, one egg. Bake slowly. Bran Gems'? (No.; 2)—-Two'_;. cups - bran, one cup • graham "flour,; one teaspoon baking pow der, r one teaspoon ; , soda, one tablespoon corn syrup, two : tablespoons melted buttery . one large cup of sour milk. ':... Bran Jumbles—-Half cup brown sugar, half teaspoon salt, one cup milk, half cup mo lasses, two level teaspoons ; baking powder in ay little water. Add ] to this mixture equal :■■.'.„■',-•:'■■:■ ■ ■■.■■< ,*■■ ■■:■■■ ■ " > ■■■:. ■■■■■*• y--z:-'-'z .-■'£-■ ..■■■■ *-A y^ '* ---**■ * *.- t . -..- . parts of bran and graham flour (about two cups of each), making a stiff batter;'half cup nuts,; half cup' raisins. . Drop on greased tins "and? bake.,: ' - 77- ■•> ?,'!;, •;■??•?•.- ; Oatmeal 1 Cookies—Half cup i butter, - one cup sugar, two well beaten eggs, two;!cups flour, two cups rolled oats, one teaspoon cinnamon, half -teaspoon salt, one cup chopped nuts, one cup chopped raisins, one cup sour milk, three fourths teaspoon soda, one teaspoon baking powder. Drop on greased tins and bake very slowly. j Nut I Bread Half cup sugar, one egg, half cup milk, two cups ■' flour, two teaspoons * bak- ' ing powder, one cup ground nuts, salt. Let j raise 20 y minutes'! and then ' bake !30 -minutes in baking powder cans. ' ?' Cereal Pancakes—Mix one package of wheat with one package of phospho meal. Take "• one cup of the mixture, one cup butter milk, one level teaspoon soda, two rounding teaspoons baking powder, two small cups sweet milk; add flour enough to make a medium pancake batter, two eggs ' well beaten, salt. Let the mixture soak for 30 minutes, before adding the other ingredients, in the milk. . Graham Muffins —One ; cup graham flour, one cup flour, one-fourth cup sugar, two ' tea spoons I baking] powder, one jf teaspoon salt, one egg, one tablespoon melted butter. Bake in hot gem panH for 25 minutes. Qrahaih Rolls—-Mix graham ..flour with. ice water In the proportions of .two-thirds of a cup of water to one pint of Zflour."! Stir fast until a moderately stiff dough is ! formed, then knead about 13 minutes until the dough Is elastic.;; Roll into long rolls about an inch in diameter and cut into desired lengths. Place In pans, prick the tops and bake in a hot oven. Done when Arm to the . touch. The San Francisco Sunday Call A Foolish Feast for April Days Mrs. Marie Wright, 1378 i Pacific Avenue, San Partridge Season ? hot ? mashed potato with onion, celery, parsley, salt and pepper,7a little cream added. •••Form tablespoonfuls ; into small .birds, using tiny skewers for legs; brush with egg and . brown; use celery foliage for a gar nish. 1--.', ?*" ' ;;*-*■■•■ ".A-y A -*"■ 7"" '? Chicken Croquettes—Pint very thick white sauce,; pound lobster meat, two yolks, of two eggs, paprika, juice of a'lemon, half teaspoon of dry 'mustard; mix, cool; wrap tablespoon around chicken bones, egg and crumb; serve with tartar sauce; watercress as a garnish. Boiled Turnips—Scrape turnips clean, cut off top slice, scoop out interior and fill with a salad. In top leave hole, : All with parsley and replace;..?''•• A r .■-.■■.".-. - .'., Fried Crabs—Boil* half pint-buttery with 1% pints molasses until It forms a soft ball when tried in water; cool, then work in two cups of flour, teaspoon of cinnamon, half teaspoon cloves; roll -thin, , cover with finely chopped riutmeatsAnd- dried fruits; cut 7to form crab shells, bake in slow oven: cut a pattern of a crab shell from bristol board, lay on the dough and: rcut with a sharp knife. *' ■'. 7't Fancy Cakes—Press minced ) cooked veal, ham," batter, minced? onion and parsley Into flat pan; ; chill, cut into round cakes, cover with cooked tomato ;puree stiffened with gela tin. Garnish with pistachio nuts and arrange on shredded -.cabbage", in cake basket. The cakes should be An inch thick. :'■■;Boiled; Eggs— egg shells after remov ing contents, line?with lemon; ice, then; pack centers with orange ice cream, press :together; pack in pail set in ice and salt for three hours and hide ; opening with baby ribbons. Serve In shells set In parsley nest. Wine | Service—To a* quart of clear.' hot' con - somme add 1% ounces of -gelatine," softened in half a cup of f water; stir;and7copl, pour in wine 7glasses and * set An? refrigerator to stiffen; -"serve with '.little fancy breads as ?the first course*,?ZaddingA;little cochineal to color. Red will carry out the illusion. ?■?>'■ '..'.,z7- Tea or Coffee —Served in a:bouillon>.cup, a cluster of. marzipan strawberries with j foliage as souvenir. ; A marzipan candle, to ;be eaten at the table, has wick lighted. The marzipan can be purchased at a confectioner's. *'?'A:?e •'" .".' ■ *77 *.? * "y ' Six Tasty Dishes D. A. Jones, 4701 Mission St., San Francisco Clam Chowder Twenty-five clams chopped ("not fine), ; half pound bacon chopped? fine, six potatoes, sliced ; thin, four; onions ? sliced j thin. Put bacon in kettle; after cooking a short while add -potatoes,' onions and juice of clams; cooki two and a half hours, th'en add clams. Fifteen 7 minutes before .serving add two quarts of milk. ; .* 7777:?;:. - 7 Fish Cutlets —Season with . salt and pepper one? pint of any kind of "cold? fish. Make a little thick cream'?sauce of milk, butter and flour and when. cold :mold it with the Ash into the shape? of cutlets.- Dip cutlets Into a well beaten egg, then In cracker crumbs, and fry in hot fat till brown. Z" * - Broiled Z Salt -7 Mackerel —Freshen mackerel by,soaking over night in water, being careful that the skin lies uppermost. In the morning dry it .without-breaking?. Cut off the head and tip of the tail, place? it between the bars .of a buttered fish gridiron and broil to a light brown. Lay it ,on a hot dish and.dress, with a 7little ,butter,: pepper and? lemon juice or chopped pickles. 7 ' ':"' ..'■ ' >3 Neufchatel Salad—Two tablespoons -.-butter, two; rolls of ?neufchatel cheese, one teaspoon each of : finely chopped parsley, chives* and olives, salt f and paprika to taste. Beat butter and . cheese till Jcreamy and well blended; add : the • parsley, chives, 7 olives and v.; seasoning; form into balls and serve on lettuce with mayonnaise dressing. ?7^p^!*^^S^pßffi|^waßMH : "-1 Lobster Patties—Take the tall i part„ of two lobsters,*, cut into small pieces and season well with pepper, salt and A, little 7 lemon, juice. Put to Z boll one pint of milk; dissolve two teaspoons of .cornstarch ,in a little cold* milk and turn ; into boiling milk. After it begins to thicken add butter and cook a while longer. Stir lobster .j Into ? this ■,' mixture and allow to heat through. Just before serving .All pattie shells,ywhich have;already "'heated. ■' "v A Eggs ay la ItallenneT-Hard y boil: required number? of eggs, shell ? and keep hot. ; Make a dressing of one pint of milk, a piece "of* butter the; size of a small egg And? two; teaspoons jof cornstarch y dissolved "in 7a little '* milk. When it has boiled and thickened add salt and ? a little cayenne to taste.?* Cut eggs in half lengthwise and pour hot dressing over them; garnish with parsley and serve. Words of Appreciation To " the , Housekeeper, The - Call: >I 1 received the lovely nut spoon you : soZ kindly sent me and' I assure 'you: I 'appreciate "it very much. I always find * something new and nice among the recipes and 7 wait anxiously for the < next Issue Thanking you again for the pretty and very useful nut spoon, I - am, yours, sincerely, ELZA PRESE. ZSanta Rosa. ' 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 convenience of our readers and for the purpose of aiding so far as pos sible those: cooks who are seeking in formation. "'*"'?? *A. • AA 7 *'- ;?]? Questions i will: be ; published ■' in ?? this column and the answers sent in will be printed ■•* as | soon as received. 7 If you are stuck with a knotty problem, let the dozens of good cooks contributing to this page give]you the benefit of their experiences;r : , Z .'■:•*-"'" ''. /•' Can You Answer] Any of These Y.Will you kindly tell me how many min utes ; I should!* boil: sugar and water till] it threads? ?I have either boiled it too long or not long. enough, as! It is - a'failure every] time, so will you" kindly let me know*how;;long]to boil It by the clock and whether I should stir it during the time it bolls or not?* Oblige an old ~J subscriber/; • ]-? 7 MRS. G. 7H. B. ■*"' Petaluma. " 7 :^. - 7 * * , * ..A. ' . - Will some '; one kindly furnish me with a recipe for -Spanish, sauce and a recipe for preserving?; green and ripe figs? Thanking you ' In-advance, 7. - M. E. R. ,"*•,* * -,-; **' * .Willi some one tell me how to put up aspara gus? Thanking you in -advance, , M. S. E. .*. * * * Replies to Correspondents y Mrs. E. A. E.. Berkeley Mrs. L.-C.7 asks for a recipe for .preserving butter. Here is one that]has been used In my mother's family and mine for over 50 years: Take yan earthenware ,* jar 7of a:. size ! suitable to the quantity of l butter to ?be i kepi. Make a -very ; strong brine sufficient to cover the butter, adding a tiny pinch of saltpeter for every quart of brine. Lay the J butter in brine, cover with a cloth and cover with a heavy 7 plate to keep it under brine; cover the jar and keep In a cool place. To 7freshen?. packed butter that is 7getting strong? washy and slice raw 7 potatoes, but do not peel, about one medium sized , potato -to two pounds of butter;? place them in a porce lain kettle on the stove.and; cook slowly for half. an. hour, Strain out potatoes And 7. set' away butter to cool. It ? will ] be; good for cooking . butter. After taking off a few inches of the packed butter -the balance may do* for table use.