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The San Francisco call. [volume] (San Francisco [Calif.]) 1895-1913, April 14, 1912, Image 10

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California Women Who Cook
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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
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.
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
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 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.

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