OCR Interpretation


The San Francisco call. [volume] (San Francisco [Calif.]) 1895-1913, September 15, 1912, Image 34

Image and text provided by University of California, Riverside; Riverside, CA

Persistent link: https://chroniclingamerica.loc.gov/lccn/sn85066387/1912-09-15/ed-1/seq-34/

What is OCR?


Thumbnail for

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

xml | txt