The San Francisco call. [volume], May 12, 1912, Image 12

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

Image provided by: University of California, Riverside; Riverside, CA

                
California Women Who Cook
Two fk€<B§ <s>ff Silver W&m Aire Aw<air<M Emh W@@lk fa 0 ls@Bft $t@dip>@s
AWARDED A SILVER NUT SPOON
Ways of Serving Tomatoes
Mrs. E. E. Hoppock
Tomato Salad—Peel and slice 12 good sound
fresh tomatoes: cover them with ice and over
the ice dust a little salt, which intensifies the
cold. Take a cold salad bowl and put Into it
half a saltspoon of salt; take a small clove of
garlic; rub the salt over the inside of the
bowl; now line the bowl with crisp lettuce
leaves. Place the icecold tomatoes in the
center and pour over a liberal quantity of
salad dressing. This is a perfect tomato salad.
The garlic flavor is not noticeable, but blends
with the Ingredients so thoroughly as to
make a perfect combination.
Raw Tomatoei and Whipped Cream —Peel
large, smooth tomatoes carefully and set on
ice until chilled. Cut each in half when ready
to serve, sprinkle lightly with salt and pa
prika and heap with whipped cream. A wel
come entree in summer. Send around heated
and buttered crackers and cream cheese with
them or thin slices of buttered graham bread.
Tomato and Shrimp Salad —Cut the tops
from ripe tomatoes and remove the inside.
Fill the tomato shells with cold boiled shrimps
with their backs up; set each tomato upoti a
leaf of lettuce and pour mayonnaise* dressing
over all.
Tomato and Green Cni Salad —Dig out the
centers of pared and chilled tomatoes with a
silver spoon; fill the cavities with boiled green
corn cut from the cob and seasoned with salt
and pepper and set on the ice until perfectly
cold, then mixed with French or mayonnaise
dressing. Arrange the tomatoes upon an ice
cold dish lined with crisp lettuce leaves. Set
on the dish until wanted. Pass more mayon
naise with the salad.
Tomato and Nut Salad —Prepare tomatoes as
in the last recipe. Have ready a pint or more
of nut meats, blanched by pouring boiling
water over them, then skinned and when cold
cut into dice and mixed with mayonnaise
dressing. Fill tomatoes with this and serve
en lettuce leaves.
Tomatoea and Green Peas —Select large, firm
AWARDED A SILVER OLIVE SPOON
A Dainty Meat for Spring Feasts
No meat is more delicate when in fine and
fresh condition than the calf's sweetbread.
Few housewives know what calf's sweet
breads really are. As soon as the young calf
begins to eat grass these milk glands disap
pear.
Sweetbreads are not the "pancreas." Far
from it, though the pancreas partakes of the
nature and taste of the sweetbread, but are
coarser, stronger in flavor and apt to be tough
and hard and often a sore disappointment to
the inexperienced cook and also to the one
who partakes of the imitation. No other meat
seems so appropriate for a formal spring
breakfast or luncheon as these tender, deli
cate glands.
The Blanching of Sweetbreada—This is a
term well enough understood by the profes
sional cook, but one that seems to puzzle the
unenlightened. As Boon as the sweetbreads
come from the market place them in a bowl
of cold water and let them soak for at least
two hours, and longer If they seem to need It.
Change the water three times or until it re
mains quite clear. Allow a little salt in each
water; drain and place them in a porcelain
lined saucepan, cover with cold water and
place over the fire and let come to a boil, add
ing a pinch of salt. This blanches them.
Then drain them and cover with cold water to
freshen. When cold, drain them thoroughly,
press into shape with the hands and fold In a
clean cloth and set in a cool place until ready
to use them. If you wish to slice them you
should place a weight on to flatten them.
Creamed Sweetbreada—This is one of the
simplest ways of preparing them and also the
most generally liked. After they are blanched
and drained remove all the veins and fibrous
parts and cut into small cubes with a silver
knife. For three pairs of sweetbreads take
ten mushrooms and chop fine. Put three level
tablespoons of butter in a saucepan and melt
sufficiently to stir in three level tablespoons
of flour. Do not let it brown the least bit.
When smooth add a pint of milk or thin
cream and stir until the mixture bubbles;
then add the mushrooms and let them simmer
a few minutes. Season to taste with salt and
pepper and add a pinch of ground mace or
grated nutmeg. Then add sweetbreads and
simmer for a few minutes longer, when they
are ready to serve. If in individual portions
serve them in paper cases, silver shells or puff
paste cases.
Sweetbreads and Egga on Toaat—Boil a pair
of sweetbreads gently for three-quarters of
an hour, then drain and cool. Remove all
skin and sinew and cut the sweetbreads into
neat, square pieces. Put them in a frying pan
with a little olive oil and let them get very
hot. then break over them three very fresh
eggs and mix well with the sweetbreads.
Have a few nice slices of toast ready and
arrange them on a heated platter, and after
seasoning add the sweetbreads and eggs and
serve at once.
How to Prepare Salads
3170 T«enty-thlrd Street, San
Franclaco
Mrs. L. Holden
Celery Salad—Two bunches of celery, table
spoon salad oil, 4 tablespoons vinegar, small
teaspoon fine sugar: pepper and salt to taste.
Wash and scrape celery, put in icecold water
until dinner time; then cut into inch lengths,
adding above seasoning. Stir well together
with fork and serve In salad bowls.
Chicken Salad—Cut cold roast or broiled
chicken into small pieces, adding half as much
bleached celery; cut fine and season with salt
and pepper. Mix with French dressing and set
away for an hour or more. Just before serv
ing stir in some mayonnaise slightly thinned
with lemon juice or French dressing. Arrange
on lettuce leaves and cover with thick mayon
naise.
Tomato Salad —Pare and slice tomatoes and
lay in salad bowl. Make dressing as follows:
Work up saltspoon each of salt, pepper and
fresh mustard with two tablespoons of salad
oil, adding only a few drops at a time, and
when thoroughly mixed whip in with a beaten
egg and four tablespoons of vinegar. Mix all
together.
Lobster Sauce —Tear the meat into shreds
with two forks and let it get cold. Mix with
bleached celery cut into small pieces, fourth
celery and three-fourths lobster; mix with
mayonnaise. Make cup of small bleached
leaves of lettuce, fill with salad, garnish with
mayonnaise, capers and lobster coral. Keep
on ice until served.
Potato aod Egg- Salad—Hard boil three eggs
30 minutes, shell and cut fine; boil three or
four potatoes, slice while hot, mix with cut
eggs and add French dressing. Let stand till
cold. Serve on watercress with more French
dressing.
Cucumber and Onion Salad—Pare cucumbers
and lay in ice water an hour. Do the same
with onions in another bowl; then slice them
in proportions of an onion to three large
cucumbers. Arrange in salad bowl and season
with vinegar, salt and pepper.
Potato Salad —Make half amount of boiled
dressing given below; when cold thin with
vinegar or lemon juice and add two table
spoons of onion juice. Pour over diced boiled
potatoes while hot. When cold serve with
watercress or field salad, garnishing with
diced pickled beets and sliced hard boiled
eggs.
Boiled Dreaalng—Three beaten eggs, cup of
rich milk, two-thirds teaspoon of dry mustard,
two teaspoons salt, two dashes cayenne, two
tablespoons olive oil or melted butter, half
cup of vinegar. Cook until thick as custard.
Straic and keep in a cold place.
202 Glenn Avenue, Freano
tomatoes, peel them, cut off the tops and re
move the seeds and soft pulp, leaving a thick
outer wall of the firm flesh of the tomato.
Fill each with cold boiled green peas and
place them on crisp lettuce leaves and serve
with mayonnaise dressing.
Tomato Cups with Sweetbreads—Boil and
blan< h a large pair of sweetbreads; skin and
cut them with a sharp knife into dice. Mix a
little mayonnaise with them and fill cups
made of tomatoes as directed in recipe for
tomato and green peas. Arrange on lettuce
leaves; put another spoonful of mayonnaise
on top of each tomato and serve. ,
Raw Tomatoes and Cucumbera —Cut off the
tops of large, firm tomatoes and carefully re
move most of the pulp. Keep pulp and toma
toes in the refrigerator while you peel and
cut into small dice lceeold cucumbers. Mix
the cucumber dice with the tomato pulp, fill
the tomato shells, set them on crisp lettuce
leaves and pour a great spoonful of mayon
naise dressing over each.
Tomato and Lettuce Salad —Wash carefully
two heads of lettuce, separate the leaves and
tear each leaf in two or three pieces. Slice
two or three green onions, two cucumbers and
three or four tomatoes. Pour French dressing
over all and garnish with hard boiled egg.
French Dreaaing—Saltspoon of salt, half
saltspoon of pepper, quarter teaspoon of onion
Juice, tablespoon of vinegar, three tablespoons
of olive oil. Mix in order given, adding oil
slowly. The onion may be omitted and lemon
Juice may be used instead of vinegar.
MayonnaUe Dreaalng—Put the yolks of two
raw eggs into a bowl with a saltspoon of salt
and beat until light; then add half a teaspoon
of dry mustard and beat again. Then add
olive oil drop by drop until, it is thickening;
then a few drops of vinegar and the same of
lemon Juice. Continue this process until the
eggs have absorbed a little more than a gill
of oil and finish by adding a very little cay
enne pepper.
Saa Mateo
Mrs. Lillian G. Graham
Sweetbreada with Tomatoes—Take a pound
of sweetbreads, remove all the tough parts
and soak In cold water over night in a cool
rlace. In the morning wash them and cover
with cold water and place over the fire. As
Koon as the water boils pour it off and put on
more and let simmer half an hour, adding a
teaspoon of salt before taking from the fire.
Drain from the hot water and plunge into cold
water and then drain. If the sections have a
pink tinge when pulled apart and the thin
membranes removed they are not cooked
enough, so boll a few minutes longer. Never
allow them to boil hard and fast —Just barely
simmer, slice them and fry brown in two
tablespoons of butter or drippings. Pare
medium sized tomatoes fine and cut into small
pieces. When the sweetbreads are brown re
move them and cook the tomatoes in the but
ter in which the sweetbreads were fried. Stir
often and let them cook to pieces; season to
taste with salt, pepper and cloves. When the
tomatoes are cooked enough—that is smooth—
stir in a teaspoon of butter rolled in flour.
Drop the sweetbreads into the tomato, boil up
once and serve.
Sweetbread and Lamb Frlcaaaee — Chop
rather fine pound of lamb, lean meat and a
good sized sweetbread. Season with a good
teaspoon of salt and little pepper and fry a
delicate brown in butter. Add half a can of
tomatoes, a pinch of mace, little onion juice,
a pinch of sugar and a teaspoon of finely
minced parsley. Stew slowly until tender and
then serve with toast points or small rice
croquettes.
Broiled Sweetbreada — Parboil or blanch
three pairs of sweetbreads as directed. When
done remove the membrane and fibers and cut
them in halves. Brush with soft butter and
broil until nicely colored; then take off the
grill, season and serve very hot with thin
crisped strips of bacon.
Sweetbreada en Caaaerole —Sweetbreads for
a fine luncheon are often served in individual
casseroles in silver holders. Prepare them as
follows: Take three pair of calf s sweetbreads,
parboil and cut in dice; add a quarter of a
can of mushrooms, chopped fine, to a sauce
poulette and a glass of sherry. Cut two dozen
oysters in pieces, discarding the hard part.
Add the chopped sweetbreads to the sauce and
cook ten minutes, then add the oysters and
cook five minutes and they are ready to serve.
Keep hot over hot water.
Sauce Poulette —Melt two level tablespoons
of butter without browning, stir in two table
spoons of butter and when smooth add half a
pint of water or consomme; season with salt
and pepper and add the juice of a lemon and
simmer 20 minutes. Then take from the fire
and add the well beaten yolks of two eggs.
Do not set over the fire again after adding the
yolk of eggs but place over hot water if neces
sary to keep it warm. It is best not to add
the egg or the lemon Juice until the very last
thing before serving, so that the sauce will
not curdle.
From Croquette to Cookies
Mrs. Amelia Coats
Salmon Croquette*—One pound of cooked
salmon, one cup of cream, two tablespoons of
butter, one tablespoon of flour, three eggs,
one pint of crumbs, pepper and salt; chop the
salmon fine; mix the flour and butter together;
let the cream come to a boil and stir In the
flour, butter salmon and season; boil one
minute; stir in one well beaten egg and re
move from fire; when cold make into cro
quettes; dip in beaten egg, roll In crumbs and
fry. Canned salmon can be used.
A Go»d Entree —Take 10 cents' worth of
Hamburger steak, one cup of spaghetti
cooked, one small can of tomatoes, one onion
fried in drippings, one clove of garlic, salt to
taste, a dash of cayenne, one teaspoon chili
powder. Mix all together with grated cheese
on top and cook slowly half hour. Very nice
for lunch.
Vegetable Soup—Buy a 10 cent shin bone,
boiled two hours, cool, skim off all grease,
salt and pepper to taste: chop two small car
rots, one small turnip, one onion; add one cup
of chopped cabbage, three tomatoes, two large
spoons of rice; cook slowly two hours. Serve
with croutons.
Lemon Snow—Three cups of water, one cup
sugar, two lemons, grated rind of one; two
tablespoons of cornstarch; boil all together
when cold add the whites of three eggs beaten
to a stiff froth. To be eaten cold with custard.
Cuatard—Yolks of three eggs, one pint of
milk, half cup of sugar, one teaspoon butter,
one teaspoon cornstarch. Cook five minutes.
Lemon Pie—One lemon, one small cup of
sugar, one egg, butter size of an egg. two
tablespoons of flour, mix sugar and butter to
gether; then put in egg well beaten; mix flour
well with a little cold water, then pour in
boiling water till like paste; when cold add
the sugar and egg. then put In Juice of one
lemon and bake with lower crust only.
Vegetable Soup Without Meat—Scrape and
slice three turnips and three carrots, peel
three onions and fry all with a little butter
until a light yellow; add a bunch of celery and
three leeks cut in pieces; stir and fry all the
ingredients for six minutes; when fried add
one clove of garlic, two stalks of parsley,
salt and pepper and a little grated nutmeg-
Cover with three quarts of water and simmer
for three hours; strain and add vermicelli,
Italian pastes or rice.
Glagrer Cookies—One cup of sugar, one cup
of molasses, two-thirds cup of shortening, one
egg, two teaspoons of soda in half cup of boil
ing water, one teaspoon ginger, one teaspoon
cinnamon, pinch of cloves; add flour to roll
out soft.
Address The Housekeeper, The Call, San Francisco
Temperance Poach—Juice of three oranges
and three lemons, grated pineapple, quart of
strawberries; add two or three cups of sugar
to fruit. Pour quart of boiling water on a
tablespoon of tea and let stand 15 minutes;
strain tea and when cold mix with fruit and
sugar; then add quart mineral water (seltzer)
and a block of Ice. Serve with slice of lemon
in each glass.
Grape Cocktail—Mix eight tablespoons of
grape juice with two tablespoons sugar syrup,
two tablespoons lemon or two tablespoons
pineapple juice; add two tablespoons seeded
grapes. Pour into punch glasses that have
been partly filled with cracked ice.
Cherry Salad —Pit cherries and fill cavities
with walnut meats. Heap cherries in tiny
mounds in crisp lettuce leaves and cover with
mayonnaise.
Tfiut Bread—Egg beaten lightly; add two
thirds cup sugar, cup milk, four cups flour,
four teaspoons baking powder, cup nuts( not
chopped but cut up). Let raise 20 minutes
and bake for half an hour.
Mock Plum Pudding-—Four slices of dry
bread soaked in cup of water; cup of either
raisins, prunes or dry figs; spices; three eggs
lightly beaten; cup brown sugar; teaspoon
baking powder. Boil In bucket for IV* hours.
Turkish Wafera—Chop very fine dates, figs
and walnuts. Roll in powdered sugar.
Burned Almonda —Cup brown sugar with
very little water. Boil a minute and then
throw In a cup of whole almonds and stir un
til sugar granulates. When nuts are well
coated remove from fire spread on platter so
that the nuts are separate.
Mrs. George F. Strohl
One saltspoon equals Quarter teaspoon
Three teaspoons One tablespoon
Sixteen tablespoons One cup
Two gills One cup
One wineglass Half gill
Two tablespoons butter One ounce
Two tablespoons granulated sugar..One ounce
Four cups sifted pastry flour One pound
Two cups butter. . .• One pound
Two cups granulated sugar One pound
Two cups chopped meat One pound
Two cups rice One pound
Salad Dressing—Egg well beaten, teaspoon
each of sugar, mustard and salt, dash of cay
enne, cup vinegar. Boil slowly until thick,
then cool; add two tablespoons cream. If
vinegar is too sour take half water.
Chocolate Filling—Cup sugar and half cup
milk, boiling for six minutes; add two table
spoons chocolate. Beat until cool.
Orange Cake —Two eggs, cup sugar, table
spoon melted butter, half cup milk, I*4 cups
flour, two teaspoons baking powder, table
spoon each of grated rind and orange juice.
Mix in order given and bake in square pan;
split and fill with orange filling.
Orange Filling;— Put in a cup the rind of
half and the juice of an orange, tablespoon
lemon juice and fill with hot water. Strain
and put tablespoon lemon juice and fill with
hot water. Strain and put on to boil, adding
tablespoon cornstarch wet with cold water.
Boil for 10 minutes; beat yolks of an egg with
two heaping teaspoons sugar. Add to mixture
teaspoon butter and cook until butter melts.
106 Aliaal Street, Sallnaa
You will need a teakettle, dlshpan, frying
pan. teapot, broiler, colander, meat chopper,
pail, pastry board, rolling pin, three mixing
bowls, meat pan, pudding dish, bread board,
bread knife, two and three quart saucepans,
two and three quart double boilers, cake tin,
three tins for larger cake, three bread tins,
cake turner, can opener, lemon squeezer, cork
screw, fine wire strainer, a few spoons of dif
ferent sizes, a few plates, cups and saucers,
cake box, bread box, tin boxes or glass jars
for flour, meal, sugar, etc.; scrubbing brush,
sink strainer, soap shaker, holder for scouring
soap, whisk for dish washing, pincushion to
hang up, memorandum pad which can be hung
up, three pie plates, two jelly molds, apple
corer, few knives and forks, large wooden
spoon, large agate spoon, knife for potatoes,
large tray, salt box. pepper box. flour dredger,
potato masher, egg beater, graduated quart
measure, graduated pint measure nutmeg
grater, cheese grater, dozen dish towels, six
scrub cloths, two pudding cloths, six cloths
for pots and pans, scissors.
Tomato Jam —Scald 12 large tomatoes; cut
them up; use cup for cup of sugar and toma
toes; cut up four lemons, rind also; teaspoon
cloves. Let stew until glazed, which takes
about three hours.
Pot Koast Germaa Style—Take piece cross
rib about CO cents, soak In cup of vinegar and
cup of water; cut up an onion, pieces of garlic
and celery, apple, cloves and peppers; Jet stay
in two or three days; take out and put in hot
oven; brown nicely; strain vegetables and put
in a half cup of the liquor, slice up a carrot,
cup of tomatoes or two fresh tomatoes; stew
for three or four hours; thicken with corn
starch.
Boiled Mayonnaise—Two eggs, separating
the whites; two teaspoons each of mustard
and sugar, teaspoon salt, two tablespoons but
ter, six tablespoons each vinegar and milk
Beat whites stiff and stir In.
Drop Fruit Cooktea —T*o cups sugar cup
each of butter and lard, three eggs; separate
and beat the whites stiflf; cup each of chopped
currants and raisins, teaspoon cloves, nutmeg
and cinnamon; teaspoon soda dissolved in half
cup of whisky; fill rest of cup with milk- if
too thick add more milk; four cups flour
Drop on pan with teaspoon and bake in oven
Nature Grows Cherries
JNahire Grows Berries
Bui: Nature Vainly Tries
To Grow Call Cook Pies
A Variety of Recipes
Mrs. E. H. J.
Helps for the Newlyweds
603 Stockton Street,
Napa
Furnishing the Kitchen
A Quartet of Recipes
2830 Mission Street, San
Mrs. Paul Nold
Francisco
Big Cream Candy—Two cups sugar, half
cup hot water, teaspoon vanilla, half cup
chopped figs; stir sugar in hot water and boil
five minutes. Remove from fire and add va
nilla and figs; cook till done. Remove from
fire and beat until creamy. Spread on platter.
Circus Taffy—Two cups boiling water; pour
into it three cups sugar, teaspoon vinegar and
pinch of cream of tartar; boil until it hardens
In water. Pour into three plates; color one
plate pink and one brown. Pull them out
with scissors.
Mustard Pickles —Quart green tomatoes,
quart cucumbers, head cauliflower, a celery
root, quart string beans or a can of beans. If
use green beans cook before using. Divide
cauliflower, scald for three minutes: cut the
vegetables into small bits; cover with brine
(four quarts water and cup salt). Stand over
night, morning scald all together for 15 min
utes; drain; mix cup sifted flour, cup sugar,
six tablespoons dry mustard, tablespoon tu
meric powder mixed into a little vinegar to
make a paste; add quart boiling vinegar. Cook
until 'it thickens; add vegetables and heat
through. Put into stone crock or glass jars
and seal.
Italian Macaroni—Brown round steak with
onion, garlic, bay leaf and tomatoes (can or
four large ones). Stew this for hour, then
strain; add can of mushrooms. Set sauce on
back of stove to cook slowly. Make maca
roni—Two eggs, pinch of salt and all the flour
the eggs will hold; roll out very thin and let
dry, then roll up and cut as noodles. Cook in
salted water until done. Dish up macaroni.
Cover over, with sauce, grated cheese on top.
Twenty Uses of the Lemon
034 I Street. Wash-
Mrs. J. J. O'Connell
lngton, l». < .
Few people realize the value of lemons,
whicii can not be overestimated. In cases
of fever, sore throat or torpid liver the medi
cinal qualities are unexcelled.
1. Two" or three slices of lemon in a cup
of hot, strong tea will cure a nervous head
ache, i
2. A teaspoon of lemon juice in a cup of
black coffee will relieve a bilious headache.
3. The juice of half a lemon in a cup of
hot water on awakening in the morning is an
excellent liver corrective and successful sub
stitute for calomel and other alterative drugs.
4. A dash of lemon juice in plain water
makes a cleansing tooth wash, not only re
moving the tartar, but - sweetening the
breath.
5. A lotion of lemon Juice and rose water
will remove tan and whiten the skin.
6. Lemon Juice with olive oil is far supe
rior to vinegar for salad dressing—equal
parts used for blending.
7. Lemon Juice and loaf sugar is good for
8. Outward application of the juice allays
irritation caused by insect bites.
9. A refreshing drink is made' by adding a
freshly beaten egg to lemonade, and
10. The same mixture when frozen makes
a delicious ice.
11. If when boiling sago or rice a teaspoon
of lemon Juice is added the kernels will be
whiter and a delicate flavor is added.
12. An old fashioned remedy for croup is
lemon juice, honey and alum.
13. We all know the value of lemon juice
and salt for removing rust stains from white
goods.
14. After the juice is extracted the rind
dipped In salt cleanses brass beautifully and
conveniently.
15. It also removes unsightly stains from
the hands.
16. For flavoring cookery lemon juice is
unexcelled.
17. After the pulp is removed the skins
make dainty receptacles for serving salads,
ices, etc.
18. Tough meat can be made tender by
adding a teaspoon of lemon Juice to the
water In which it is boiled.
19. Slices of lemon garnish fish of all de
scription.
20. Tea is greatly Improved by the addi
tion of a slice of lemon, either iced for sum
mer's use or as Russian tea on a cold winter
day.
In buying lemons select those having a
thin, dry rind. They are cheaper and are
much juicier than the fresh, plump ones.
* # *
Two Unusual Recipes
2048 Polk Street, San
Mrs. Fred Witney
Fraaclaco
Burned Leather Cake—Cream half cup of
butter and 1% cups of sugar to a white light
cream. Add yolks of two well beaten eggs to
the slightly beaten whites of three eggs; sift
five times 2% cups of flour and two teaspoons
of baking powder. Beat the eggs well to
gether and add a fourth of them to the
creamed butter, then the flour a little at a
time with part of a cup of cold water; then
the eggs and so on until alj are in; add a tea
spoon of vanilla and three tablespoons of
burned syrup. Beat smooth and bake in lay
ers, having layers even. To two cups of
granulated sugar add ten tablespoons of cold
water; boil this without stirring until it forms
a thread when dropped from spoon. Pour
quickly, beating all the time over the whites
of two stiffly beaten eggs; three tablespoons
of burned syrup and a little vanilla. When
the layers are cold and icing is cold and beaten
well, spread it quite thick over each layer and,
If liked, very finely chopped walnuts are then
dusted over each icing layer (not mingled
with Icing). Put the rest of Icing over top
layer and dust well with the walnut crumbs.
Don't cut this cake until next day and you
will And it delicious.
Burned Syrup—Put two cups of granulated
sugar in an iron frying pan. Cook until it
becomes a syrup, stirring all the time until it
begins to smoke. Remove from fire and add
very carefully, as It spatters very much, a
scant cup of hot water. Stir well; when cool
use bottle; the rest will keep and can be used
a little for browittng gravies and soups also.
State Chocolate Recipes
Alabama Marble Cake —Cup of butter, two
cups of pulverized sugar, three cups of flour,
four eggs, cup of sweet milk, two teaspoons
of baking powder. When the cake is mixed,
take out a soupplate of the batter and stir
Into it about two heaping spoons of grated
chocolate, which should be grated before you
begin to make the cake. Fill the cake, mold
about two Inches deep with first batter and
drop in three or four places a spoonful at a
time of the chocolate, and so on until all is
used.
Arkansas Chocolate Ratals Cake —Cream to
gether half cup butter, cup sugar, half cup
sweet milk and yolks and a half cup of flour,
into which a heaping teaspoon of baking pow
der has been sifted.
California Chocolate World's Fair Cake —
Half cup of butter, \Vz cups of sugar, three
eggs beaten separately, half cup of milk, six
tablespoons of chocolate dissolved in three
| tablespoons of scalding milk, two cups of flour.
I heaping teaspoon of baking powder; flavor with
I vanilla. Can be baked in layers if preferred.
Tcing—Three-fourths cup of milk, two cups
of brown sugar, butter size of walnut. Boil
for 15 minutes.
Connecticut Chocolate Macaroons —Stir to a
paste whites of seven eggs, three-fourths
pound sifted sugar, half pound of almonds
pounded very fine and two ounces grated
chocolate. Have ready wafer paper cut round,
on which lay pieces of the mixture rolled to
fit the wafer. Press half a blanched almond
on each macaroon and bake in a moderate
oven.
Florida Dolly Varden Cake —Half cup each
of sugar, butter, cornstarch, milk, 1*? cups of
flour, four eggs (whites) teaspoon baking
powder. Color a third red and a third with
chocolate. Put a layer next the red. then the
chocolate. Frost with icing made with yolks
of eggs.
Georgia Chocolate Roll —Two pounds sugar.
cup rich milk, two tablespoons butter, boiled
together; quarter pound chocolate melted over
hot water. Test the boiling sugar; as soon as
it creams pour in the melted chocolate. Re
move from the fire, add teaspoon vanilla and
beat till somewhat cooled. Have the whites
of two eggs beaten very stiff and into this
pour the syrup slowly and continue to beat.
As it begins to cream and harden change the
beating to a kneading motion, rolling the
cream up from the edges toward the center
and forming it gradually into loaf form, roll
in cinnamon and pulverized sugar. Set aside
for several hours and then cut into slices or
cubes or form into balls and roll in sugar and
cinnamon. It should remain elastic and cap
able of being worked into shapes, but not in
the least sticky.
Illinois Maud S Cake (custard) —Eight table
spoons of grated chocolate, five tablespoons of
granulated sugar, half cup milk; boil until it
thickens and let cool. One and a half cups
light brown sugar, half cup butter, three eggs,
half cup flour, two teaspoons baking powder;
pour in custard and add IMs cups of flour and
half cup of milk and flavor" with vanilla.
Bake in layers.
Filling—Two cups sugar, two-thirds cup
milk, piece of butter the size of an egg. Boil
until thick and then put on cake.
Indiana Chocolate Hung-ate—Take 1% cups
each of sugar and butter; cream, sugar and
butter together; then add 1% cups flour, half
cup milk, three eggs beaten well, a fourth of
a cake of grated chocolate and two teaspoons
of baking powder in flour: add Aye tablespoons
of sugar to the grated chocolate, three of boil
ing water and stir over the fire until smooth.
Add this to the butter and sugar, then add the
eggs, then the flour and milk alternately.
Mix thoroughly, baking in three or four layers.
Icing—Ounce chocolate, cup sugar, half cup
milk, boiling till thick. Remove from the fire
and beat till cool enough to use.
I"T»a Chocolate Bread Pudding:—Pint stale
bread crushed fine, quart milk>two eggs, salt
spoon each of salt and ground cinnamon, three
tablespoons sugar, two ounces grated choco
late. Put the bread, milk, cinnamon and
chocolate In a bowl and soak for two hours.
Beat together the eggs, sugar and salt; mash
the soaked bread with a spoon and to it add
the egg mixture. Pour into a pudding dish
and bake in a slow oven for about 40 minutes.
Serve with egg sauce. Beat the whites of two
eggs to a stiff dry paste and beat into this a
little at a time a cup of powdered sugar.
When smooth and light add teaspoon vanilla
and the yolks of two eggs. Beat a little, then
stir In three tablespoons of milk. Serve at
once.
Kansas Prune Chocolates—Seed some nice
prunes, run through a meat grinder, then mix
about a third as much sugar in as you have
prunes by weight. If the prunes are very dry
a little glucose or water may be used to make
them mix with the sugar. When you have it
worked in well roll out and cut in pieces of
uniform size, rolling them into round balls
and dip into sweet chocolate. Figs and dates
may be prepared in the same way.
Kentucky Rich Chocolate Sauce —Shave or
grate a cup of chocolate, cover with as little
hot water as will dissolve It, mash to a smooth
paste and add three tablespoons of cream, tea
spoon butter, three-quarters of a cup of gran
ulated sugar: season with vanilla, and if. the
sauce is desired to be.quite thick add a half
teaspoon of cornstarch to the cream. Put in
a double boiler at least an hour before using
and cook until it is wanted to be served, as
this sauce can not be cooked too long when
in a double boiler. If there are any lumps in
It strain the same and serve hot.
Maine Chocolate Cake —Two cups sugar, cup
each of butter and chocolate, two cups flour,
cup milk, four eggs, teaspoon cream of tartar,
half teaspoon soda teaspoon vanilla. Melt the
butter and chocolate together in the dish you
are going to mix your cake In; use plain cook
ing chocolate. Half of this amount makes a
nice sheet of cake.
Frosting—Take whites of two eggs and stir
in confectioners' sugar until stiff enough to
spread. Flavor if you like.
Maryland Chocolate Drops—For the cream
boll two cups of sugar and lVa cups of milk
for Aye minutes; add two teaspoons of vanilla,
beat it for half an hour until stiff enough to
hold and then make into balls. Now take a
half pound of unsweetened chocolate, grate it
and steam it over a tea kettle. Drop the balls
of cream when hard one at a time into the hot'
chocolate, using two forks at a time to take
them out. Scrape off the cream that drips
from them and place the balls on a buttered
dish. Keep in a cool place.
Maaaachnaetta Chocolate Padding-—Pint of
bread crumbs, quart of hot milk, teaspoon of
butter and sugar each, an egg and two squares
of chocolate grated.
Sauce —Tablespoon butter and cup of pow
dered sugar beaten together, yolk and white
of an egg beaten separately, teaspoon vanilla.
Michigan Chocolate Cocoaaut Cake—Cup of
butter, two cups of sugar, three cups of flour;
five eggs (beating whites and yolks separate
ly), small cup of ice water, two spoons baking
powder sifted in the flour, vanilla flavoring.
Cream butter and sugar together until very
light; add yolks of eggs, then whites, then
flour and finally the ice water. Bake in bis
cuit pans. When cold cut in squares. Have
chocolate frosting ready in a bowl. Dip each
square Into the frosting and put on a platter
to dry. For cocoanut cakes have white frost
ing in a bowl and a dish of grated fresh cocoa
nut. Dip the squares into the frosting and
then roll them in the grated cocoanut.
Mlaalaalppl Chocolate Peeaa Candy—lngredi
ents: Two cups pulverized sugar, half cup
cream, butter the size of walnut, tablespoon
cocoa, small teaspoon vanilla, cup pecan nuts.
Mix In a kettle two cups sugar, half ctrp cream,
butter and cocoa. Put over a quick fire and
stir constantly to keep from burning. When it
has boiled two or three minutes try it by
dropping a little in cold water until it forms
a soft ball in the water, then remove at once
from fire. Flavor with vanilla and beat the
candy steadily in the kettle until it begins to
thicken. Have ready cup of pecans or any
The San Francisco Sunday Call
Mrs. R. K., Marysville
buttered tins. Cut Into squares when cold.
f sugar, 2hi cups of flour, one of sour milk,
ye eggs, teaspoon soda in a little boiling
•ater. Grate cake of chocolate. Put half in
he cake before putting in the flour.
Filling—Pound of white sugar put In just
nough cold water to wet it; beat the whites
f three eggs a little and add to the sugar;
tir In the other half of the chocolate, cooking
lowly in a pan of water, stirring all the time.
When it thickens remove from the fire and
avor with vanilla- Spread It between the
ayers and on top of the cake.
Nebraska Chocolate Coofclea —Cup butter.
% cups sugar, quarter pound sweet chocolate.
wo eggs, ounce chopped almonds, two tea-
I baking powder a little cinnamon and
and IVt cups of flour. (Perhaps a little
lay be added.) Take a piece of dough
.he size of a small walnut, roll In the
of a marble and flatten by pressing
Ightly with 'the Angers.
Hampshire Chocolate Nut Cake —Light
Beat together until very light cup of
and one-fourth cup of butter; add six
oons of milk, half teaspoon vanilla,
I teaspoon baking powder sifted with
>s of flour; add the well beaten whites
eggs and bake in two layers.
part—Half cup sugar, three ounces
and the yolks of four eggs beaten to
add ounce of grated chocolate, one
cup of milk, teaspoon baking powder
:up of flour. Mix well and bake In one.
lg—Three ounces of melted chocolate;
If cup cream, two tablespoons butter
:up of sugar. Boil until It forms a soft
hen tried in water, then add a cup of
•hopped nuts. Spread between the lay
with plain or chocolate icing and dee
vith unbroken halves of English wal-
Jeraey Fudge Cake —Cream, half cup of
adding gradually 1% cups sugar, yolks
• eggs, quarter cake chocolate melted
tablespoons of hot water, half cup of
i% cups flour, 1% teaspoons baking
• and the whites of eggs last,
ig—Two cups sugar, half cup milk,
uarter cake chocolate and a lump of
the size of an egg; add sugar and milk
'o teaspoons vanilla; boil and add the
last.
York Steamed Chocolate Padding—
he yolks of three eggs light, adding
lly cup of sugar and beat lightly; add
tablespoons sweet milk and square of
chocolate; add cup of flour, beaten
; add beaten whites of eggs and two
ins of baking powder. Fill greased
ilf full and steam 20 minutes.
c — Cup powdered sugar (granulated
i used) and half cup butter beaten to a
add half cup of milk and teaspoon of
Cook over hot water,
a Carolina Chocolate Cake—Half cup of
three eggs, half cup of sugar, six
ioons chocolate, cup of cream, two tea
baking powder, two cups of flour, va-
Mix butter and sugar together, the
of the eggs well beaten; then add
ite and a little salt and baking powder
flour, then add flour and cream alter
nately. Lastly add the whites of eggs that are
beaten to a stiff froth. Bake in three layers
as for jelly cake.
Filling—Cup of sugar and egg, six table
spoons of chocolate, half teacup of cream or
vanilla. Mix sugar and chocolate, break into
t the egg and moisten with the cream. Put
on the stove to cook five minutes. Spread
quickly on cakes.
Pennsylvania Walnut Fudge—Two cups of
sugar, cup milk, half cup cocoa, tablespoon
corn syrup, butter half size of egg; boil until
B-ings without stirring; then add teaspoon
la; beat until almost hard. Have ready
eased tin; cover the bottom thick with
slack walnut meat and pour mixture over this.
Mark off In squares.
Ohio Delicious Chocolate Pudding—Boil half
a cake of chocolate in a quart of milk. When
quite dissolved pour over a pint of bread
crumbs and let It stand for an hour. Now
mash through a colander or selve until a per
fectly smooth mass Is obtained. Add four well
beaten eggs, a cup of butter, two cups of
sugar, a little grated nutmeg, cup of seeded
raisins and a cup of blanched almonds. Steam
for an hour and serve with cream.
South Carolina Cocoa Cakea—Cream half cup
of butter and cup of sugar; add quarter of a
cup of cocoa, the yolks of three eggs, half cup
of water and teaspoon of cinnamon, then the
beaten whites of the eggs and I*4 cups of flour
With three teaspoons of baking powder. Bake
in small tins and cover with boiled icing.
South Dakota Chocolate Comfits—Whites of
six eggs, 1% cups each of sugar and grated
chocolate, 1% cups flpur (full measure); beat
eggs, add sugar and chocolate, then the flour
slowly. Drop from spoon on buttered paper
and bake in a moderate oven.
Tennessee Chocolate Caramel Cake—Cup of
butter, two cups sugar, four cups flour (sifted
before measuring), whites of seven eggs, two
Caramel —Pint granulated sugar, half cake
chocolate, cup milk, butter the size of a wal
nut. Cook until it will stand in cold water.
Remove from the fire and add teaspoon of va
nilla and beat until cool enough to spread.
Texas Chocolate Pit? —Cup each of milk and
sugar, two tablespoons grated chocolate, three
eggs, half teaspoon salt; beat the yolks and
add two spoons of the milk. Heat the choco
late and the rest of the milk together; put in
the salt and sugar and when hot add the yolks
of eggs, the flavoring and line a pie plate with
crust, turn in the filling and bake in a quick
oven. Beat the whites of the eggs very light,
sweeten with sugar and spread over the top;
then brown the egg slightly and serve cold.
Vermont Chocolate Cocoanut Cake —Half cup
of butter, 1% cups of sugar, cup of sweet milk,
whites of four eggs, three even cups of flour,'
I*4 teaspoons of baking powder; cream butter
and sugar together; add milk and then the
flour, with baking powder in it. and, lastly the
whites of eggs beaten to a stiff froth. Bake in
layers.
Filling—Melt two squares chocolate add cup
sugar, tablespoon flour, cup sweet milk, yolks
of two eggs and cook in a double dish until it
thickens. Stir in half cup of freshly grated
cocoanut. Spread on top and between layers;
also sprinkle cocoanut on top of cake.
Vlrglala Chocolate PJe—Cup of milk; three
quarter cup sugar, three tablespoons choco
late, three egg yolks; grate the chocolate and
heat with the milk: add sugar and yolks
beaten to a cream and flavor with vanilla.
Bake with undercrust; when done, spread the
well beaten whites (to which has been added
a half cup of granulated sugar and a little
vanilla) over the top and slip it in the oven
to brown. This makes two pie*.
Washington Devil's Cake —Piece of butter
size of an egg, yolks of three eggs, cup brown
sugar, four tablespoons chocolate, half cup
milk; mix well; then mix two teaspoons baking
powder with cups flour and add the whites
of three eggs. Bake in three layers.
Filling—Beat an egg. cup each of milk and
granulated sugar, teaspoon vanilla, tablespoon
cornstarch. Mix well and boil until It thick
ens; when cold stir in quarter pound chopped
blanched almonds.
Wisconsin Spiced Chocolate Cake Four
eggs, saving out the whites of two for frost
ing; two cups each of sugar and flour, cud of
sour milk, teaspoon soda, half cup butter a
quarter cake of grated chocolate, teaspoon cln
namon a little cloves, allspice and nutmeg
Bake in layers and put together with boiled
icing flavored with vanilla.
Wyoming; Mahogany Cake—Half cup butter
1% cups sugar, three eggs, half cup sweet
milk, level teaspoon soda dissolved in milk
half cup grated chocolate in half cup of m k
Boil; set off and cool, then stir into cake Stir
Into cake two cups flour; flavor with vanilla