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The Secrets of Our Cooks Two Pieces of Silver Ware Are Awarded Each Week For the Best Recipes AWARDED A MARMALADE LADLE Uncommon Ways to Cook The Common Carrot Carrots a la Cyraao— To make the dish the tenderest, young, sweet carrots are chosen. These are scraped and boiled tender; then they are cut lengthwise in halves, dipped in thickest honey and placed in a baking dish, with the bottom thinly covered with olive oil. They are then thickly sprinkled with gratad cheese and salt and placed in a hot oven and browned over for perhaps 15 minutes. FlemiHh Carrot* —Use six good sized carrots. nv c small onion?, a sprig of parsley, one pint of gravy or, if a milder taste is preferred, a quarter of a pound of butter. Boil the carrots for three-quarters of an hour, or until they are tender. Cut them into stars or dice, then stew them with five small onions, the pars ley, pepper and salt and gravy or butter. Serve while hot. Boiled Carrot Pudding—One cup of stoned raisins, one cup of stoned currants, one cup of chopped suet, one cup of brown sugar, one cup of grated carrots, one cup of grated po tatoes, one and one-half cups of flour, two teaspoons of baking powder. Mix and boil three hours. Stramrd Carrot Piiddinjc —One cup of grau s Carrots, one cup of grated potatoes, one cap of raisins, one cup of currants, half a cup of melted butter, one cup of sugar, pinch of salt. one teaspoon of baking soda, one teaspoon of cinnamon, one teaspoon of nutmeg, one tea spoon of cloves. Put fruit in last. Steam three hours. Carrot Pudilln* With Suet —One cup of car rots boiled and mashed very fine (use the red part only), one cup of hot mashed potatoes mixed into the carrots; then add one cup of sugar, a little salt and the spices to suit the taste, then one cup of raisins, one cup of cur rants, half a cup of lemon peel and citron mixed, one and one-half cups of mutton suet chopped very fine; mix it all well together; now add two cups of flour and mix it well again. Steam three hours. These puddings should be served with a pudding sauce. Carrot* an \atiirel —Having cooked the car rots in salt and water, remove all water and give them a few strokes with the knife with out chopping them up. Put them into a fry ing pan in which you have heated some but ter - salt to taste and serve very hot. This method of preparing carrots is very much ap preciated in Italy, where they add filets of an chovies to it. Stewed Carrot* <\o. 1) —Wash the carrots, scrape off the skin and cut into bits. Lay in cold water for an hour, then place, still wet, in a double boiler and stew gently until thor oughly tender. Season with salt and pepper and turn into a deep dish. Cover with a white sauce. Stewed Carrot* (Xo. 2) —Wash and scrape the carrots and divide them into strips, put them into a stewpan with water enough to cover them; add a spoon of salt and let them boil slowly until tender: then drain and re place them in the pan. with two tablespoons of butter rolled in flour; shake over a little pepper and salt, then add enough cream or milk to moisten the whole; let it come to a boll and serve hot. >lin<-ed Carrot.* en Cneaerole —Two cups of > arrots cut in small cubes or two bunches of little new carrots, one small onion, one clove, two tablespoons of butter, one cup of strained tomato juice, half a teaspoon of salt, a few dashes of pepper, half a cup of water, a dash of nutmeg, half a teaspoon of sugar, one and a half teaspoons of flour. Let carrots stand in cold, salted water at least 10 minutes. Chop onion and carrots in butter five minutes. Add flour and seasonings, stirring well, then tomato and water. When boiling pour into AWARDED A SALT A-XD PEPPER SET (£* fj n n 5? RuHetan Salad —Place in the center of a ■mail )il tter one can of salmon from which th.' , bones and skun have been removed (other fish may be used if desired). Marinate with oil and vinegar (four tablespoons of oil, two tablespoons of vinegar, oil poured on first, then vinegar), 1 cup cold cooked peas, one cup cold cooked string beans and one cup cold cootoed potatoes, cubed; arrange in sections around the fisa on platter; outline each section with strips of tomatoes, serve with mayon naise dressing. Celery, Carrot and ~Sut Salad —Put one '-up of celery and one cup of raw carrots through meat grinder. Th«en mix one-fourth cup of English walnuts through grinder with it. Add three-fourths cup of salad dressing and serve on lettuce leaves. Onion Salad —To one cup of bread crumbs add two small onions chopped fine; cook three ■eggs hard and cut up the whites of one and a half egge and add the crumbs. Make a dressing of one tablespoon of melted butter, one tablespoon of vinegar, one tablespoon of sugar; three tablespoons of lukewarm water, one-eighth teaspoon of pepper, half a teaspoon of salt, and pour over crumbs, mixing well. Put into a serving dish, cover well the yolks of eggs. Take th«e whites of the other one and a half eggs and cut into rings and dis tribute them over the top. Garnish with pars. ley and serve. StHnK Bfin Salad —To one cup of cooked string beans add two hard cooked eggs; slice one-fourth cup of nut m«eats. one-fourth cup Some Ways to Cook Chicken Miss Anita Breitenbach, Breaded Chicken —Prepare young chicken as for fricassee by cutting it into pieces. Dip each piece into beaten egg, then breaded crumbs or rolled cracker; season with pepper, salt and a little parsley. Place the chicken in a baking pan and on top of each piece put a lump of butter, add half cup hot water. Bake slowly, basting often. When done take up on a warm platter. Into the baking pan pour one cup cream and one cup bread crumbs. Stir until cooked and pour over the chicken. Chicken and Pea*, Spanleh Style—Take th<> giblets, one onion sliced, a little parsley and grated lemon peel, put them into frying pan with some lard or drippings and cook slowly. Cut up the chicken, add it with some sliced ham or bacon to the giblets in the pan and fry brown. Now in a separate st>-w --pan put a little gravy, salt, pepper, one tea spoon of oil, one of taragon vinegar, and the fowl and ham; also chop the heart and liver and some of the onion and parsley fine and add it, then put in one quart of green peas, and rook all gently until the peas are done. Put the peas in center of a warm platter, chicken around them and serve. An Kntrec —To a pint of cold r-hieken add a third the quantity of oold boiled ham, three hard boiled eggs and a small onion: chop all very fine; add salt, pepper, celery and parsley; then a tablespoon of cream; work this into a paste; if chicken should be dry, use more cream. Prepare crust as follows: One quart flour. two teaspoons salt. one teaspoon baking , powder; into this work tv.-o-thirds cup of pure lard until all signs of lard are lost in the flour; then add a slice of butter, working slightly, then enough milk to soften into a firm dough. putting in milk handle as little as possible, roll and cut into shapes as for Meeulte; roll shape out thinner and place in each a llttla of the paste; close in with pram of crust in Nottom of the pan. bake in •en, brisk oven, and when done break r.pen the tops of each slightly without cutting. r with the following sauce and serve hot cdd veni can be us.'il «is a suh itef for chicken, and they can be served Sutter Creek Mm. Mary Reee Proeser, baking dish or casserole and bake two hours. Carrot Hash —This makes a decorative bor der for a dish of boiled beef, pot roast or rolled steak. Chop carrots fine and cook ten der with a little chopped onion and a teaspoon of sugar. Drain, season with salt, pepper and lemon juice. Carrot Salad (Xo. l) —Put into a salad bowl a layjer of either dandelion or cress; add a layer of boiled carrots sliced thin, next a Inyer of potatoes and a layer of boiled fresh beef; mask with mayonnaise dressing. Small green onions sliced very thin may be used to flavor if liked. Carrot Salad (Xo. a> —Wash and scrape young carrots and cook until tender in slight iy salted water. Cut lengthwise in half. Dip in thick honey and arrange on crisp lettuce leaves or individual dishes. Then slice ba nanas lengthwise and place on carrots, sprin k!e top with English walnuts and mask the whole with mayonnaise dressing, adding a dash of paprika on top in the center of each dish. Potch—Wash and peel carrots, turnips and potatoes and cook separately in slightly salted water. When cooked until tender drain water from each vegetable, pour all three into one saucepan and mash very fine with potato masher. Add a tablespoon of butter, pepper and salt to taste, then add quarter of a cup of rich cream or milk (same as you would for mashed potatoes). Beat all up well and serve very hot. >la*lje«l ("nrrote —Scrape and wash them; cook them tender in boiling salted drain well and mash them. Work in a good piece of butter and season with pepper and salt. Heap up on a vegetable dish and serve hot. Carrots are also good simply boiled in salted water and dished up hot with melted butter over them. Carrot Pie—Three-quarters of a cup of grated carrot (tender carrots should be used), two eggs, one large cup of milk, pinch of salt, a little each of cloves, ginger and cinnamon. Mix all together well and bake with an under crust. This pie tastes like pumpkin pie and is a tasty dessert. Creamed Carrote nnd Peas—Wash and scrape tender young carrots, shell the peas and cook both together in slightly salted water until done. Drain off the water and set on back of stove to keep warm. Make a cream sauce of milk, to which add a good half tablespoon of butter. Pour vegetables in shallow dish, pour the sauce over the whole and serve while hot. Carrots and peas cooked together the same as above and mixed well with melted butter, pepper to taste, is very good. Matched Carrote and Turnips—Prepare the carrots as in the preceding recipe, cover with salted water and boil until tender. Drain and mash very soft with a little butter. Cook turnips and mash them. Beat the two vege tables together to a soft mass, heap in the center of a dish, set in the oven until smok ing hot and serve. Carrot Cake —The very young, tender car rots should be used for this cake. Take two cups of sugar, one cup of butter (scant), two cups of flour, one cup of carrots boiled and mashed very fine, one cup of grated choco late, one cup of chopped walnuts, half a cup of sweet milk, four eggs, one teaspoon each of cloves, cinnamon and nutmeg, a good pinch of salt, two level teaspoons of baking pow der. Mix butter and sugar first, then car rots, next eggs, then milk, chocolate and spices, last nuts and flour. You may only take four tablespoons of chocolate and one cup of raisins if you like. XelUe D. Bent, Box >, Penryn of chopped sweet pickles, one-fourth teaspoon of salt. Cover with salad dressing and serve on lettuce leaf. Orange and Chferry Salad —Remove the white membrane of the pulp of two oranges and cut each section into halves crosswise. Mix one cup of pineapple, cut into cubes, with half a cup of candied cherries, halved, by tossing with two forks; add the oranges and cover salad with lemon cream sauce. Lemon Cream Sauce —To half a cup of whipped cream add four tablespoons of sugar and three tablespoons of lemon juice. Mayonnaise Dre»ninis —One cup of olive Oil, one fgg. First mix together half a teaspoon. of mustard, one-fourth teaspoon salt, half a teaspoon of powdered sugar, also a dash of cayenne pepper. Beat the egg thoroughly, then add one desert spoon of vinegar, then a spoon of oil. one at a time, till it begins to thicken; then add a spoon of lemon juice, then more oil. Continue beating, gradually adding the oil until gone. The lemon juice is to cut the taste of the oil, also gives it flavor. Salad Dressing-—Mix together in a measur ing cup half a teaspoon of mustard, one-fourth teaspoon of salt, one and a half tablespoons of sugar; fill up to the half mark with vine gar; now pour this mixture slowly on the well beaten yolks of three eggs, beating all the time; cook over hot water, stirring con stantly until the mixture is thick. When ready to use thin with cream. For a fruit salad fruit Juice can be used for thinning. Box es, Sonoma as stuffed rolls, without the sauce, either hot or cold. Sanee —Clean and peel a pint of mush rooms: place in hot saucepan with melted butter; stir constantly until browned, addinjg butter as required. When done work a table spoon of butter through mushrooms until slightly browned; then add cream or hich milk enough to form sause: season with salt, pepper, chopped parsley and dash of lemon juice. Chicken a la Caenerol* —Disjoint a young rhi'ken and heat three tablespoons butter in a casserole. In it saute a small onion and half a carrot, both cut in slices; add a bay leaf, the chicken and one and a half cups white stock. Cover closely and c«ok three quarters of an hour or until nearly tender. Add ju\cf of one-half lemon; 12 potato balls, cut v.ith a French cutter, and browned, six mushroom caps, peeled and sauted in butter, and a seasoning of salt and pepper. Cook 10 minutes, remove fat and serve in the casse role. Kon*t Chicken With Macaroni—Prepare a nice tender chicken for roasting. Into a pint of boiling water put a cup of macaroni broken into half inch pieces. Cook until ten der, but no longer, put Into a strainer and let cool water run through dish. Add a heap- Ing tablespoon of Nutter, a very small onion, a piece of garlic and a sprit; of parsley chopped very fine, a small pinch of sage, black pepper, salt if needed, half a teaspoon of Chlliana powder and two heaping table spoons of Parmeean cheese. Tors all together well, beat an egg very light and pour over macaroni. Toss together again. Fill chicken, sew up, rub all over with melted butter to which has been added a teaspoon of onion juire and one of lemon Juice. Put Into baking pan, add the water that macaroni was cooked in (if more is needed add some soup stock), a little salt, pepper, sage, Chiliana powder and partley. Dust chicken lightly with flour. Roast one hour and a half, basting every 15 minutes. When done take up chicken, thicken gravy, strain and add a teaspoon of minced t-arsley and a hard bulled egg chopped rather line i"_ ■:•:■ - - ■:■ ■,■■■.»,'■'.■■■.■ ■•■;:. :-" : • : ■■ ■■'■ ■ ':.-.'■ ; »"v :■■•■ •..■.:■■ ■■ "■ ■ * ■.■■'...".-■<'.■■•-. ' • •,.- ■:'■'.-'. ■ '.-'■■ .*-*■-•■-,' Mm. Marie Wright, Anchovy Toast and Poached EBB* —Cut crusts off slice of toast; butter; pour teaspoon of anchovy essence over; put near fire to melt butter and prick toast with point of knife to let all soak in. Place poached eggs over and sprinkle parsley on top. AngclN on Horseback —Take a slice of bacon, roll it up; take an oyster and skewer it on the roll of bacon; repeat until the ashet Is full; bake in the oven. Brains on Toast —Sheep's or calf's head, two ounces chopped ham, pepper and salt, two teaspoons of cream. Soak brains in salt water and remove the fiber. Drop into boiling water and simmer 15 minutes. Lift out and re move skin. Chop up and mix with them the ham. cream, salt and pepper. Pile on but tered toast, sprinkle with brown bread crubs and minced parsley and serve. Bombay Toast —Cut a slice of bread one quarter inch thick and then stamp out pieces the size of a halfcrown and fry them a nice brown. Spread a thin coating of any kind of pounded meat over them and a little chut ney over that. Put a piece of toasted cheese on top of each one and dish up. Celery Cream —Half pint of cream, a few drops essence of celery, salt, pepper, puff paste. Switch the cream, then add the celery and pepper and salt to taste. Roll out the paste and cut into small rounds and bake them. After they are cold pile some cream on each round. Garnish with cress and a little grated cheese. Cheese Croustades —Roll out some puff paste about one inch thick, two and a half inches long and one and a half inches wide, and place these on a wet baking tin. The knife should be run lightly round each piece of paste, so that it can be lifted out when baked. When baked enough remove the in ner layer of paste, scooping it well out. Then fill up with the following mixture: Make a thick white sauce and add enough grated cheese (gruyere or Cheddar) to taste well of cheese, adding a little cayenne and carbonate of soda, and serving quite hot. Deviled Cheese —Two ounces of cheese, one tablespoon of hot pickles, piece of butter size of a walnut, cayenne pepper and mustard. Put cheese in pan with the butter. When quite melted add the pickles, chopped up pepper and mustard and serve on rounds of toast. Cheese Fingers—Two slices of toast, one tablespoon of cream, two tablespoons of grated parmesan, two ounces of sweet al monds, pepper and one tablespoon of chopped parsley. Blanch almonds and cut in four; fry in butter till a golden brown and drain well. Mix cheese, pepper, parsley and cream ami spread mixture on toast. Cut in lengths one and a half inches wide. Sprinkle al monds over and serve very hot. Cheese Fondeau —Half a pint of milk, four ounces of bread crumbs, two eggs, six ounces of grated cheese; season with pepper, salt and cayenne. Boil the milk and put It over the crumbs; allow this to cool and then add the other ingredients; bake in a good oven for about 20 minutes. It can be baked in a small pie dish, but it is nicer in small rame quins or just dropped in spoonfuls upon a greased paper In a tin. Cheese Fritters—Two ounces grated cheese, one dessertspoon mustard, two tablespoons flour, very little pepper and salt. Mix In half gill milk. Beat up two whites of eggs very lightly; add and fry in small fritters. Cheese MniT —One and a half ounces butter, four ounces grated cheese, one teaspoon salt, four well beaten eggs. Put cheese and but xer and a few bread crumbs Into pan on fire. When they begin to melt add eggs and sea soning. Stir and till mixture can be pushed up into a soft muff like form. Serve instantly. Cheese Omelette —One cupful milk, a quar ter pound cheese, two eggs, pepper and salt; grate the cheese and put it in a pan with the milk. Set it over the fire and stir until the cheese is melted; then lift pan from the fire. Beat up the eggs; add them to the cheese and. milk, also pepper and salt to taste. Pour into a hot buttered pie dish, and brown in an oven before the flre for 15 minutes. Cheese Puddle* —One-quarter pound grated bread, quarter pound grated cheese, two eggs, pepper, salt, a pinch of soda and milk. Mix bread and cheese well; add pepper, salt and yolks of e*|re, with sufficient milk or cream: beat up whites, then add very lightly. Bake In oven for half an hour. Potted Cheese (a good way to use the last pieces of dry cheese) —One pound of grated cheese, four ounces butter, one tablespoon of made mustard; salt and pepper to taste. Mix all to a stiff paste with thick cream. This mixture will keep good for several weeks. Cheeae Souffle—An ounce butter, an ounce flour, a gill milk, half teaspoon salt, three ounces grated cheese, three yolks of eggs, four whites and a little white and cayenne pepper. In a email saucepan mix the butter and flour over the flre, then add the milk. Stir till tt bolls and thickens. Take the pan off the flre and add the seasonings; mix well; add yolks one by one, then the cheese. Have the whites beaten stiff, and stir them in t 1378 Pacific Avenue, San Franctaco gently. Pour all into buttered souffle tin or pie dish, and bake in a quick oven 20 min utes. Serve instantly. Cheese Straw* —Three ounces flour, two ounces butter, yolk of an egg, two ounces grated cheese, cayenne pepper and salt. Rub the butter into the flour, add the grated cheese and seasoning, mix all together with the yolk of an egg. Roll out and cut into strips about two inches long , . Bake on a greased baking , sheet till a pale fawn color. Cheese and to mato straws made by adding a teaspoon to mato puree to mixture. Tomato Cheese—Melt an ounce butter with tablespoon tomato sauce. Stir well. Add two and a half tablespoons grated cheese, a few drops lemon Juice and a little cayenne. Serve very hot on buttered toast. Creams of Anchovis, or Lobster —Pound the meat in a mortar with fresh butter, a little cayenne, and a few drops of lemon Juice (and with lobster or crab a little anchovy sauce) spread on fried croutes of bread, and bake 10 minutes. Serve hot. Cup Omelets —One cup of bread crumbs, one onion, one ounce chopped parsley, two egg«, one and a half cup milk, pepper and salt. Boil and chop onion, beat eggs, mix all well, pour Into buttered cups and bake in hot oven 30 minutes. Serve on hot ashet with tomato sauce. Curry Balls for Breakfast —One-half pound rice (boiled), one-half pound meat (cooked), tablespoon of curry powder, salt, sugar, apple and onion. Mince the meat very fine, mix with cooked rice, curry, apple (minced fine) and onion, a little salt and sugar, and an egg. Mix all together and form into small balls; egg and bread crumb. Fry and serve very hot. Curry Souffle—One-half pound veal, one half pound bacon, one pound sweetbreads, one half pound button mushrooms. Rub cut veal and bacon through sieve and parboil sweet breads; make sauce with four onions sliced and fried in butter. Cook well, add one ap ple, tablespoon of curry powder and stock from sweetbreads made into thick sauce. Rub through sieve. Put mushrooms and sweet breads at bottom of dish among saute, then veal and bacon on top. Cover with greased paper and steam 1 hour. Esk Balls—Mince a little cold meat, season, drop in unbeaten yolk. Stir and form into ball. Drop unbeaten white into buttered cup; drop In ball and steam In boiling water till white is set. Boiled Kkks —Place eggs in pan of boiling water, covered. Put on lid, remove pan from gas, or back a little from fire and leave it 4 or 5 minutes for one egg, and a little longer for each additional egg. This is an excellent way to cook eggs for an invalid, as the al bumen remains soft, and is very easy of di gestion. If boiling eggs hard, put them in boiling water .instead of cold. It will prevent the yolks from coloring black. Ebbs With Cheese—Two eggs, salt and pep per, two ounces grated cheese, one-half ounce butter. Melt butter in pan, break into it the eggs, add half cheese, ealt and pepper. Stir with a whisk over a brisk fire until it com mences to thicken, dish on pieces of buttered toast, sprinkle with remainder of cheese, and brown quickly under the gas grill. Convent Ebb*—Two hard boiled, one-half pint milk, one ounce butter, one ounce flour, one onion, salt and pepper. Cut onions in rings and cook 6 minutes In butter with lid on. Add flour and milk gradually and boil 3 minutes. Cut eggs in very thin rings and put in pan till hot Garnish with toast * * ♦ Three Dainty Desserts Mrs. F. J. Deschler, 1010 G Street, Sacramento Snowballs—Cream the third of a cup of butter and half a cup of sugar gradually. 81ft a cup of flour with half a cup of corn starch and three level teaspoons of baking powder. Add this mixture alternately with about two-thirds of a cup of milk and stir in gently the stiff whites of four eggs. Place this batter in six well buttered cups and steam for half an hour. Turn out gently, roll in powdered sugar and serve hot with straw berry sauce. Cream half a cup of butter with 1% cups of powdered sugar, adding the yolk of an egg. Add a cup of crushed berries just at serving time. Any fruit in season may be used in thie way for either steamed or baked pudding. Frozen Peaches— Pare half a peck of soft ripe peaches; cut them Into small pieces and sprinkle sugar over them. Then put them into a freezer, mix them with a quart of good cream and sweeten the mixture to taste Freeze and serve as you would ordinary ice cream. Steamed Cherry Pudding—Two cups flour cup each sugar and milk, two teaspoons bak ing powder and a pinch of salt. Take a quart of canned cherries and put in a deep saucepan putting sugar en the fruit and a little in the batter. Pot the batter on top of the fruit and steam. There is enough liauld to serve as a sauce. Steam until done, t Ducklings and Other Things Ducklings with Spanish olives, garnished With foie gras border, sounds almost elaborate enough for a Sunday hotel dinner, but you can easily have this delectable combination at home. When you order the duck have a half pound of lamb's liver sent also. Calf's liver is not so delicately flavored and can not be made to taste like foie gras, so be particular to get lamb's. When it comes put to soak in cold water, salted for 30 minutes, the,n drop in boiling water and cook gently until tender. Drain and pound in a mortar. Prefts through a sieve to remove any fiber, mix with an equal quantity of fresh butter and season with salt and pepper and a trifle of grated nutmeg. Add two egg yolks and when all is well blended put in cooler until needed. This imi tation foie gras is very useful for garnishing surtouts and bottoms. It is excellent if well prepared. Draw and clean the duck and bone it from the rib. Mix half the foie gras with tomato sauce and buttered crumbs and stuff the fowl with this. Sew the breast and lard with narrow lardoons. Sift seasoned flour over the bird and bake in a savory roasting pan or in a paper bag about 40 minutes. If it is really a duckling, 30 minutes will find it well done. While it is baking stone large Spanish olives by forcing the pits out of one end. Stuff the cavity with the liver force meat. Arrange the duck in the center of a flat dish, garnish with the stuffed olives and place the whole in the refrigerator directly on ice. When cold cover with a thick coating of brown chaufroid made of a pint of clear well colored Spanish sauce diluted with half its quantity of aspic jelly. Have this cold and just on the point of jellying. Pass through a sieve on to the duck. Garnish further with cress and celery hearts. If it is for a large dinner, two ducks may be prepared in this way and used most efficiently for decoration at each end of the table. If it is desired to serve the duck hot, garnish with the stuffed olives and add a sharp jelly to the gravy in the bag or pan and serve it on the tureen. "Cold Dock in Salmis —Dice the meat from the cold fowl. If there is not much of it a little cold veal and any forcemeat left may be mixed with it. Marinate with lemon juice and season with salt and pepper and celery salt. Fry lightly in hot butter; add enough white sauce to cover and serve with very small, steamed, new turnips for a border along with heart shaped bread crotons or hard finger rolls split and buttered. Broiled Dnckllnee or broiled squabs dressed with herb butter and cress. Flatten the birds, brush over with oil or butter and broil quick ly. Melt four tablespoons of butter in a sauce pan, add a mixture of fresh herbs, including sage and thyme, and season with onion salt. Dress the game on a heated platter, pour over the butter and garnish with cress sprinkled with salt and lemon. On the cress lay celery hearts. Sausage Cake* —For sausage cakes use cold pork. It is best to use some of the fat and add equal portion of fresh ground round steak. Two cups of the ground pork and beef as directed, teaspoon of minced onion,.eighth of a teaspoon of mixed sausage herbs or powdered sage, fourth of a teaspoon of salt, a good 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 possible those cooks who are seeking information. Questions will be published in this column and the answers sent in will be printed as soon as received. If you are stuck with a knotty problem, let the dozens of good cooks contributing to this page give you the benefit of their experiences. Information Desired Please give methods for pickling olives at home. MRS. C. V. HENRY. * * * Please publish in your query department recipe for making dill pickles, and oblige. C. B. T. * * • To the Housekeeper, The Call: Will you please ask for a recipe for making the mus tard chowchow, and oblige. Oakland, Cal. A SUBSCRIBER, * * * Will you please give recipe for the Pres ident's fruit cake? SUBSCRIBER. • * * * Please ask through the columns of your Sunday edition for a good German recipe for preparing Senf Gurken, and greatly oblige. AN OLD SUBSCRIBER. * * * Answers to Inquiries Marie Wright Cream Puff* (1) —Put one-fourth pound of buttep into a saucepan, with one-half teaspoon of salt and one-half pint of water; bring it to the boiling point and stir in quickly one and a half cups of sifted pastry flour; stir until the mixture leaves the sides of the pan, then cover and set aside until cool. Drop into this stiff batter five unbeaten eggs, drop ping in one at a time, and beat wejl after each one. Cover and set aside for 1 hour. Drop by spoonfuls on a flat buttered tin, placing them three inches apart. Bake about 40 minutes. Cream PnJle (2) (Boston cream cakes) — Half a pound of butter, three-quarters of a pound of pastry flour, eight eggs, a pint of water, about an eighth of which should be rose or orange flower water, and a pinch of salt. After the batter has been taken from the fire, add the yolks of the eggs, one at a time, beating between each addition. Then cool a Httle. Beat the whites of eggs to a froth, and stir them in as lightly as possible. Bake in a sharp oven for about 15 minutes. I.ady Fingers—Beat the yolks of two eggs until light; beat the whites of three eggs to a stiff froth and add gradually one-third cup of powdered sugar. Add the grated rind of one lemon, one teaspoon of lemon juice, a pinch of salt and the yolks of the eggs. Add one-third of a cup of flour, sifting in a little at a time. Turn the batter into a pastry beg and press it out upon buttered paper in about three inch lengths. Dust with pow dered sugar and bake in a moderate oven. Potato Flour Cake —One-half pound potato flour, one tablespoon plain flour, one table spoon milk, two eggs, one-half teaspoon bak ing powder, a few drops essence of lemon, one-fourth pound butter. Beat the butter to a cream and mix in the ordinary way. Bake in a moderate oven from 1 hour to hours. Pound Cake—Mix a pound of sugar with a pound of butter. When creamed stir in the yolks of 10 eggs beaten to a froth, then the whites; add a pound of sifted flour, flavoring to taste. If liked, stir in just before you put the batter Into pans, one-half cup of citron or almonds blanched and powdered fine in rose water and a small glass of brandy. Mumwlm —Take them from the water, sprin kle them with salt in a pan, and put a cloth over, then the saucepan lid; shake over the flre briskly, and when the shells open strain the liquor, and after bearding the flsh, serve hot. Bordelalee Snare —Half a pint of stock, a gill and a half of claret, seasoning and thicken ing. Rub a saucepan across the bottom with a clove of garlic; put in a bit of mace and half an inch stick of cinnamon, a good pinch of cayenne, then add the stock; boil until a fourth reduced, then strain, and add the claret. Mix three-quarters of an ounce of arrowroot to a smooth paste; add It eradual The San Francisco Sunday CaH ADDRESS T THE c HOUSEKE E^Nasco Pacific Grove A. C. JochittUD, sprinkling of pepper, the yolk of an egg and a little flour as needed. Mix all i n & redients thoroughly with a fork in a bowl, wun floured hands take up enough to form round cakes a little larger than a dollar and an lncn thick. If the mixture is too moist a little Hour can be worked In. This depends on the size or the yolk and consistency of the meat, v> hen formed dip each in a little flour and fry In good drippings. Fig Salad—Half a cup each of figs, dates and pineapple, three oranges, three-quarter cup of sugar, mayonnaise dressing, whipped cream. Cut the oranges in halves, remove pulp, cut the fruit into small pieces; add sugar and mix with the mayonnaise dressing. Serve with whipped cream. Kgm* * Iβ Benedictine —Cut English muffins in half and toast. For each half delicately broil a round piece of ham cut to fit the muf tin or a slice of bacon, using whichever is preferred. Lay the slice of meat on the toasted muffin and keep very h*l while the eggs are poached, one for each half muffin. Put the eggs on the meat on top of the muffin and serve very hot with or without a sauce. When served for breakfast the eggs are served without a sauce, but when used as a luncheon dish it is usual to serve them with a bechamel, sauce supreme or sauce hollandaise. Cecil* of Lamb—To every cup of cold chopped lamb allow an egg, tablespoon each of butter and bread crumbs and seasoning to suit tne taste. Mix all the ingredients together in a saucepan over the fire, adding brown sauce to moisten if necessary. Cool, form into small round balls, cover with eggs and bread crumbs and fry In deep fat. Spanish Eg K « ala Creole—For the sauce cook 1% cups of canned tomatoes 15 minutes with a fourth of an onion thinly sliced, a sprig of parsley, a bit of bayleaf, six cloves, half teaspoon of salt, fourth of a teaspoon of paprika and a few grains of cayenne. Then rub through a sieve. Beat the yolks of th , ree eggs slightly and add gradually three table spoons of olive oil. Combine mixtures and cook over hot water, stirring constantly until the mixture thickens. Add tablespoon of granulated gelatin soaked in three-fourths of a tablespoon each of tarragon vinegar and cold water; strain and cool. Cut six hard boiled eggs in halves lengthwise and remove yolks. Mix a third of a cup of cold cooked chicken finely chopped, two tablespoons of cold cooked ham finely chopped and the yolks of four of the eggs rubbed through a sieve. Moisten with prepared sauce and refill whites with mixture. Mask eggs as smoothly as possible with sauce and garnish with water.- The Clubman's Favorite —Cut cold roast beef into very thin slices, arrange on a platter for serving and pour over the following sauce: Mix teaspoon of salt, half teaspoon each of paprika and dry mustard and a fourth of a teaspoon of black pepper; then add six table spoons of olive oil, two tablespoons tarragon vinegar and tablespoon each of finely chopped shallot parsley and red pepper. Garnish with crisp lettuce leaves and parsley sprays. Peel onions from the root upward and they will not make your eyes smart. ly, and boil up. The sauce should be clear of fat. * # * Mr*. James K. tavanajfh, Coronndo Beach, Coronado, Cal Roue Jar —When the rose season comes In Rather from day to day the leaves from all varieties. *The weather should be dry and sunny, and as the dew has dried off strip the petals from the calyx, throwing , out those decayed. When a half peck has been col lected, take a porcelain bowl and in it place alternate layers of the leaves and fine table salt, letting the last layer be of salt, and cover with a plate that fits within the bowl. Let them remain there 12 hours, then turn, stir and mix them each day for a week. When the entire mass appears moist, add three ounces of allspice to form the stock. Turn the mass thoroughly thTee more days, adding daily a quarter ounce each allspice and ground cinnamon. Put the mixture into the orna mented jar in which it is to be kept, and add the following ingredients, all coarsely pow dered: Cloves, cinnamon, nutmeg, mace, all spice, orange and lemon peel, anise seed and root, each one ounce; black pepper, one-quar ter; six grains of musk and the same of oil rose, geranium, lavender, rosemary or any other essential oil preferred. Never allow the mixture to freeze, and when it becomes dry moisten with any of the scented waters. Keep the jar tightly closed for a month after mix ing, then open whenever the perfume is de sired and It will soon permeate the entire house, filling it with a delicious odor like the perfume from a thousand flowers. * * * Mrs. L.. F. Pound Cake (1) —Stir two cups of butter to a cream, then beat in the following In gredients, each one in succession: One pint of powdered sugar, one quart of flour, tea spoon salt, six eggs, the yolks and whites beaten separately, and a wine glass of brandy. Line two cake pans with buttered paper and turn the cake batter in. Bake in a moderate oven about 45 minutes. Pound Cake (2) —Two-thirds cup butter, one cup sugar creamed; one and a half cups flour (pastry), four eggs, one tablespoon milk, one-half teaspoon saleratus or baking soda, one teaspoon cream of tartar. Beat the yolks, sugar and butter first, then add the whites beaten to a stiff froth. Mix the sal eratus and cream of tartar with the flour. Add a little flour* to the mixture and then the milk; then the whites and flour alternately. Beat thoroughly. Bake 35 to 40 minutes in moderate oven. * * * li. Morris, 810 IMret Avenue, San Francisco Stuffed Err Plant—Cut four egg plants in half lengthwise. Cut out all the inside and steam with a small onion in butter, salt, pep per and a cup of soaked bread that has been pressed dry. Stuff each half of the hull with the mixture and on top put some cracker crumbs. Bake in buttered pan 20 minutes * * * Words of Appreciation Please accept my thanks for the beautiful piece of silverware that has been awarded me. I hope that the recipes sent in by me and published in your interesting household page are appreciated by your readers as much as your rewards are appreciated by. yours respectfully, A . c . JOCHMUS. • .Pacific Grove. * * * To the Housekeeper. Hear Sir: I wish to thank you for tho very pretty sardine fork already received, as v prize for recipes pub lished last Sunday. Yours sincerely, GERTRUDE H. MASON, San Francisco. * * * Editor Household Department: I heg t<* acknowledge receipt of the silver olive spoon awarded me for game recipes published In The Call of the 18th. Thanking you for the award, which I appreciate highly, I remain' sincerely yours, MARIE WRIGHT San Francisco. * * * Beans and Pickles Mrs. Belle Spnnglen, Sebaetopol Butter Bran*—A nice way to prepare butter beans: Boil till done, put through a colander. For a cupful when mashed add butter size of egg, salt, pepper and rolled crackers; then stir all together. Form them into squares, roll in cracker crumbs and egg and fry a nice brown; then cut apples into rings, fry and place the beans on platter and apples around Very nice with mutton roast. Cucumber I'iekles—Take small cucumbers wash and dry. Place in a glass jar- pu t vinegar over, adding assorted spices and salt and sugar. When it comes to a boil pour over pickles, and, lastly, add a small piece of alum the size of a bean and seal. Will keep for years, the alum eivine them a little crisn