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The San Francisco Sunday Call
EIGHT NEW PAGES FOR THE CALL'S COOK BOOK
THE SAN FRANCISCO CALL, SUNDAY, OCTOBER 13, 1912.
The welcome given to this small book,
The praise it has m*t
Has justified its friends to look
For more editions yet.
Now ladies young, and ladles old.
Be wise and use this book;
For men all o'er think less of gold
Than oT a dainty cook.
A spoonful of vinegar added to the water in
which fish is boiling will make the fish firm and
tender. Put a pinch of bicarbonate of soda in
the water when boiling salmon. This makes it a
beautiful red color. Salt fish are quickly freshened
by soaking in sour milk. Season bread crumbs
with salt and pepper and a little chopped parsley
if liked before using for fillets of fish. Anything
fried in boiling fat is puffed up and made very
light by lifting it three or four times out of fat
during the process. This lets in the air and
makes a great difference. Lemon juice is always
an improvement to white fish.
Three ways of frying fish: First —Fillet fish;
wash and dry. Egg and bread crumb. Fry in
Second way—Dip first in milk, then in flour. Fat
must be even hotter for this than when egged and
Third way—Make a batter of flour, milk a little
salt and a tiny piece of baking powder about the
consistency of thick cream. Dip fillets in batter
and fry, without wire basket, as then they are apt
to stick, which takes off batter.
Bus Boiled —Take as much water as would ena
ble the fish, if alive, to just swim; add to eacu
quart a teaspoon of salt, a half cup of vinegar, a
blade of mace and a dozen black peppers with a
sliced onion and a bay leaf. Cleanse and sew up
the fish-in muslin, fitted to its shape; when the
water is boiling hot put it in and let it boil gently
from 8 to 12 minutes per pound, according to thick
ness; boil faster at the end than the beginning.
When done unwrap and serve with white sauce of
the melted butter kind, well flavored, or with drawn
butter mixed with lemon juice.
« laiuM Fried —Divide them if large and roll in
egg and crumbs, or coat with batter and fry in the
usual way or cut the clams up and mix with stiff
batter and fry by dropping from a tablespoon. In
this way they are called clam fritters.
Cod a la Drusille —Required: One pound of
crimped cod in slices, half a pint of sauce a la Dru
sille and some milk and water. Put enough milk
and water in a pan to cover the fish (it should be
laid for a short time in cold water with a little
salt and lemon juice, then dried). When the liquid
boils lay in the fish in a single layer; cook very
softly, then drain and dish the slices in a row;
take the skin off and pour the sauce over.
Sauce a la Drasille —Make a strong stock from
the bones of any white fish in the proportion of a
pound to a pint of water; after straining boil it
down to a gill and mix it with a gill of cream;
bring to the boil, then thicken with half an ounce
of arrowroot and stir in an ounce of butter. Put
in a saucepan a gill of wine, with some parsley
stalks, a sprig of thyme and chevril and a few
fresh leaves of tarragon; boil until reduced to half
the quantity, strain and add to the sauce, with
seasoning to taste, salt, pepper, a pinch of cayenne
and a few drops of tarragon vinegar.
Cod With Hashed Potatoes —Take the remains
of cold cod and its weight in mashed potatoes,
remove the skin and bones and to every pound of
fish allow one teaspoon of salt, half a teaspoon of
THE SAN FRANCISCO CALL, SUNDAY, OCTOBER 13, 1912.
AN EXPOSITION PIE AND OTHERS
Miss O. C. Stevens, 1728 Pierce Street, San Francisco
1915 Game Pie —Take about two dozen wood
cock, quail, snipe or other small birds. Split each
one in half; put them into a saucepan containing
about a gallon of cold water, although beef broth
or soup stock would be preferable. See that the
fire is hot, and when the boiling point has been
reached carefully skim off all the scum from the
surface and put in for seasoning a little pepper
and salt with mace, ground cloves and one bay
leaf, adding half a pound of sliced pork cut
into squares, two small onions and a carrot. 801 l
until tender, being careful that there is enough
Aroth to cover the game. Into another saucepan
put four ounces of butter and two tablespoons of
browned flour, mixing well and stirring into a part
of the broth or gravy to make a thin sauce.
Strain off what broth remains in the first sauce
pan, removing therefrom the vegetables and spices
to go with the sauce. Slice and cut into dice
shape potatoes equal-in quantity to the meat and
put into a deep baking dish; put on the top crust
of dough and bake in an oven that is not too hot.
If a separate pie is desired for each person the
baking may be done in small vegetable dishes.
Roast Venison —Take the saddle of venison, pare
it and trim off the fat; lard with salt pork and cut
in small strips. Place the meat in a dish longer
than the saddle and hollow, and pour over it a
pickling made as follows: Two tablespoons of
butter, two onions chopped fine, two carrots
chopped fine, three bay leaves and a teaspoon ot
whole peppers. Cover with claret and let it re
main in pickle for 36 hours. Then remove the
meat and roast in a quick oven. Make a gravy
by straining the pickle and adding two table
spoons of flour to thicken. Pour over the venison.
Cottontail Pie —Take a cottontail and cut into
seven pieces; wash well, salt, pepper and roll in
flour. Have frying pan medium hot. Put in fry
ing pan one cooking spoon of butter and same
amount of drippings. Put cottontail. in the pan
and fry until all sides are a nice brown. Slice
over same one small onion, add-one-third cup of
hot water and cover. As this cooks down con
tinue to add water until the meat drops from the
fork. Then remove meat to a baking pan, make
milk gravy in pan and pour over the meet. Now
THE WAY THEY COOK IT IN FRANCE
Mrs. H. Mpman. 1783 Post Street, San Francisco.
Swan of Savoy Biscuit, a la Chantllly—One pound
of the finest quality of sugar (pounded), 14 eggs,
four and a half ounces of the finest flour and four
and*a half ounces of potato flour. First separate
the yolks from the whites of the eggs, taking care
not to drop the least portion of the yolks in the
whites, as any mixture of these renders it impos
sible to whisk the whites firm. Add the sugar to
the yolks, and some vanilla essence. Work these
together with a wooden spoon until the whole
presents the appearance of thick, creamy batter.
The whites must now be whisked into a firm, sub
stantial, snowy froth. Let both the wheaten and
potato flour be well mixed in the batter. As soon
as the whites are whisked mix them also in with
the batter. The batter must now be gently poured
into a plain, oval mold. Smear the mold with
sweet oil. When the cake is done and has become
cold shape it with a sharp knife in the rough
outline of the body of a swan. The wings, tall
and the neck and head must be made of: One pound
of flour, eight ounces of pounded sugar, two whole
eggs and two yolks. The bill should be dipped in
high colored boiled sugar. The eyes may be
1 ntKEFfS TTnf • Run your scissors aloa S the left edge of the page to separate it from the paper. Cut along the dotted lines across top and bottom of the page. Out along
Yj Iffffli-U m nf-WfW-snW • the dotted line across the middle of the page. Slip the upfrer half down upon the lower half of the page. Fold so that pages land 8 form the outsides an - each of
the eight pages of the booklet will be in place. Each Sunday an eight page booklet will be published in this section of The Sunday Call. Use large needle and coarse thread to stitch each new
booklet in place upon the others. Thus you will make for yourself the most interesting cook book ever put together.
• '- '■ "— . • ,
SOME VERY FINE FISH DISHES
Marie Wright, 1378 Pacific Aveaue, San Francisco
white pepper and a few grains of cayenne; pound
all together to a smooth paste with a little butter,
oil or cream. Place the mixture in a well buttered
dish, roughen the top with a fork and bake It in
a moderate oven. As soon as brown it is ready.
A little plain sauce of any sort Improves it.
Crab Boiled —Put some water into a saucepan
and to every quart add a tablespoon of salt. When
it boils put in the crab. Boil briskly for 20 to 30
finutes -or longer if the crab is large. When
ken out rub a little sweet oil on the shell.
Crab Dreuei-For a plain dish pick out the
meat of a crab; mix it with half a wineglass of
mild vinegar, half a teaspoon of white pepper, a
little salt and mustard to taste; then add a table
spoon of salad oil or a bit of fresh butter. Put
the mixture in the shell, put it on a napkin laid
on a dish and garnish with the small cloves and
some watercress or parsley. For a hot dish mix
some bread crumbs in with the rest and moisten
with a stock or milk. Cover with
crumbs, put bits of butter over and brown in a
quick oven. Chopped parsley may be put in this,
or a bit of cooked onion.
Smelts, Fried —Trim and dry them and flour
them well, then cook them as they are, or coat
them with egg and bread crumbs. Cook them in
hot fat to a golden brown; dish and garnish with
fried parsley, with slices of lemon in between.
Soles an Plat —Put a little fish stock in the
baking dish or plate; lay in one sole, white skin
down; on the side from which the black skin
was taken sprinkle some bread crumbs, first
brushing the fish with milk, warm butter or oil;
sprinkle over some fresh parsley and mixed herbs
or some chopped mushrooms, with seasoning to
taste; pour a little butter over and bake.
Sturgeon, Roasted —This can be cooked plainly,
but is better if larded. The skin should be taken
off and a nice thick piece of several pounds chosen.
After larding tie up in shape and roast it, basting
often with the following, prepared beforehand:
Supposing four pounds of fish, put in a saucepan a
gill of good fish stock, the same of good brown
stock, half a till of sherry, a bunch of herbs and
some bits of carrot and onion; leave for a time to
blend, then bring to a boil, strain and use. When
the fish is done put it near the fire to brown, and
add a morsel of roux to the gravy; boil it up and
Trout Fried—lf for serving hot, egg and crumb
them. Fry in hot fat. Garnish with fried parsley
and slices of lemon.
Indian Puffs—Pick and chop finely one pint of
freshly boiled shrimps, add a tablespoon of butter
and a teaspoon of curry powder and as much cream
or white stock as will make it a smooth paste.
■ufflcient pie crust very thin, cut into four
tjuares, fill with this, fold in triangles and
mi in boiling fat. Garnish with parsley.
ter Omelet—Chop finely the meat of a lob
wo pounds; add one pint of white broth,
bay leaf and parsley, the juice of a lemon
to tablespoons of cream. Cook for 10 min
utes, season it and press through a fine sieve.
Have ready a light omelet and pour this across It
before folding it and around it when folded on
Broiled Fish (Normandy)— Clean and split a
large fish, such as flounder, bluefish or mackerel;
cover it with a mixture of sweet oil, vinegar,
chopped onion, herbs, salt and pepper, Set in a
cold place for an hour, turning it several times.
Drain it, dip it in bread crumbs, then in egg and
u s ?u b c s i. an *"""' untn brown - Serve wl,h
make a rich biscuit dough and put oyer the top.
Put in a quick oven and bake a light brown.
Roast Quail —Pluck and dress like chickens,
wipe clean and rub Inside and out with salt and
pepper; stuff with any good dressing and sew up
with thread; spread with butter and place in an
oven with a good steady heat, stirring and basting
often with hot water seasoned with butter, salt
and pepper; bake three-quarters of an hour.
When about half done add a little hot water to
the pan and it is well to place a dripping pan
over them to prevent browning too much. Add
to the gravy flour and butter rubbed together and
water if needed.
Quail on Toast —Dry pick them, singe them with
paper, cut off heads and legs at first joint; draw,
split down back, soak in salt and cold water for 10
minutes, drain and dry with a cloth. Lard them
with bacon or butter and rub salt over them;
place on a broiler and turn often, dipping two or
three times in melted butter; broil about 20 min
utes. Have ready as many slices of buttered toast
as there are birds and serve a bird, breast up
ward, on each slice.
Wild Turkey (Roasted) —Select a young fowl,
clean and wash well. Roaet slowly. Carve the
body of the turkey and place the flesh aside. Melt
into a saucepan two tablespoons of butter, add
one chopped onion, fry a while, sprinkle over two
tablespoons of flour, add two glasses of madeira
wine and two glasses of stock; let boll a while, add
the bones and the paring of the turkey broken
fine in a mortar and cook the whole for an hour.
Pass the sauce through a colander and pour over
the turkey, which you have placed in another
saucepan. Warm the whole for about five min
utes and serve In a deep dish.
Prairie Chickens—Cut out all shot, wash well,
but quickly, using some soda in the water; rinse
and dry, fill with dressing, sew up with thread
and tie down the legs and wings; place in a
steamer over hot water until done; remove to a
dripping pan, cover with butter, sprinkle with salt
and pepper, dredge with flour, place in the oven
and baste with the melted butter until a nice
brown. Serve with either apple sauce, cranber
ries or currant Jelly.
formed with a little of the same, with a currant
stuck in the center fer the pupil. Cover the bird
entirely with a thick coating of whipped cream;
first smooth this over with the blade of a knife, and
then with the point of a small knife; imitate the
feathers about the wings, tail and body.
Chicken Custard, a la Chamhord—Cut a young
fowl into quarters; place it in a stewpan with a
little parsley, chervil, celery and a turnip; pepper
and salt. Fill the stewpan with three pints of
cold water; place it on the fire; as soon as it boils
skim it thoroughly and set it by the side of the
fire to boil until soft, after which strain the broth
Into a basin through a napkin, and use it in the
following manner: According to the number of
custard cups to be filled, place so many yolks of
eggs in a basin; to these add the same number of
custard cups of prepared chicken broth, and
with a spoon beat these together, in order to mix
them thoroughly; then pass them, by pressure,
through the tammy; fill the custard cups; steam
them in the usual manner. These custards should
be eaten very soon after being made, as they be
come heavy when warmed a second time.
CUT OH THIS LINK _
COOK THE CALL BOOK
SAN FRANCISCO, CAL., OCTOBER 13, 1912.
Awarded a Silver Pickle Fork
A SPLENDID ASSORTMENT OF SOUPS
Miss Etta Marshall, SO« Ivy Street, Chlco
There are many delicious soups served under the
general name of puree, the flavor' or vegetable used
giving the specific name. Not only are they served
at dinners and luncheons, but with a bread and
butter accompaniment a well made puree is in it
self enough for a good meal. The thickened soups
require a little time and care for their prepara
tion, but are worth the trouble.
Pnree ef Mushroom*—Cut a pint of canned
mushrooms In small pieces and add them to the
juice of two quarts of stock; place over the /ire
with an inch blade of mace, a teaspoon of parsley,
a small onion cut up and a tablespoon of grated
green, celery, and cook for 20 minutes; add half a
pint of stale bread crumbs (without crusts) and
cook for five minutes longer. Rub through a puree
sieve, mashing the mushrooms and pressing them
through with a potato masher; return the strained
soup to the fire and add a pint of rich milk;, let the
soup boil for five minutes, stirring all the time;
add two teaspoons of salt and half a teaspoon of
white pepper. The soup is now ready for the liai
son of eggs, the crowning finish given by the
French" chef to his cream soups. This is made of
the yolks of two eggs beaten until thick, and a
cup of sweet cream is then added. The soup must .
be lifted to the back of the stove and allowed to
stand for three or four minutes before the liaison
is added. At the end of this time stir a little hot
soup into the cream and eggs to heat them and
add the mixture to the soup, stirring constantly
while pouring it In. Serve as soon as it is mixed
in the soup. Any soup in which a thickening of
egg has been used should not be allowed to stand
for an instant.
Cream of Leeks—Wash a scanty pint of young
leeks and cut them in small pieces. Melt a table
spoon of butter in the soup pot, add the leeks and
stir over a moderate flre; cook for five minutes. Do
not brown the leeks or butter. When bright
green and wilted add two quarts of stock, half a
cup of rice well washed, a teaspoon of chopped
parsley, two cloves and a bay leaf. Simmer very
slowly for an hour, then rub through a puree
sieve, moistening with more of the broth if neces
sary. Return to the fire*, add a teaspoon of salt
and a dash of cayenne pepper and just before serv
ing a pint of rich, boiling hot milk. Pour over
two dosen tiny croutons and serve.
Reeamler Puree—Wash a quarter of a pound of
pearl sago and cook it until clear in a pint of
water, adding a bay leaf, a tablespoon of chopped
green celery, a small green onion and a sprig of
parsley. When the sago is clear add three pints
of stock; cook for a few moments and rub through
the puree sieve. Return to the soup pot and add a
liaison of eggs and cream, as directed in the recipe
for mushroom puree.
Soubiae Puree—Peel six small Bermuda onions
and cover them with a quart of hot water; add a
tablespoon of salt and let them stand for an hour,
then drain. This is to extract the strong flavor.
Cut the. onions small, put them in a sausepan with
a tablespoon of butter and cook slowly for Aye
minutes, but do not allow them to acquire a tinge
of color. Add two quarts of beef stock, a cup of
THE SAN FRANCISCO CALL, SUNDAY, OCTOBER 13, 1912.
SOME GREEN TOMATO RECIPES
Mrs. W. Batterton, 225 A Hickory Avenue, San Francisco
Fried Green Tomatoes—Cut green tomatoes in
thick slices and soak in salt water for an hour. If
there is not time, they may be used without soak
ing. Then drain, sprinkle with salt and pepper,
dip each slice in beaten egg, roll in sifted bread or
cracker crumbs and fry in hot butter until a deli
cate brown on both sides. Dredge them with pow
dered sugar. Take up on" a hot dish and pour the
gravy over them. Serve hot.
Stuffed Green Tomatees —Wash and drain large,
round green tomatoes. Cut a thick slice from the
stem end, scoop out the seeds and piace in salt
water for an hour. To one pint of bread crumbs
add a spoon of finely minced celery or parsley,
three tablespoons of soft butter, salt and pepper
to taste ana enough hot water to moisten. Mix
well and fill the tomato cups. Set them in a pan
containing a little boiling water, cover and bake
slowly for one hour; then remove the cover and
Green Tomato Pies —Peel and slice the tomatoes
and pour boiling water over them. Let them stand
for a few minutes, then drain. Line a pie tin with
nice pastry, fill with the tomatoes, add one-half
cup of sugar, one tablespoon of lemon juice, one
of water; sprinkle over one teaspoon of flour and
dust with cinnamon. Cover with a top crust and
bake. A tablespoon of butter cut in bits and added
to the pie is an improvement.
Green Tomato Lemon Meringue Pie—Peel and
slice the tomatoes, then take one or two lemons,
according to the size ot pie, peel them, removing
carefully all the bitter white skin, and cut into
slices, rejecting the seeds. Line a pie tin with
pastry, put in a layer of tomato, then a layer of
lemon, then another of tomatoes; add a cup of
sugar on top, dot with bits of butter and bake.
Then cover with a meringue made -of the whites
of one or two eggs beaten stiff with one or two
tablespoons of powdered sugar. Return to oven
and brown slightly.
Green Tomato Mlaee Pie—One quart of finely
chopped green tomatoes, six large apples peeled
and chopped fine. Mix thoroughly with three cups
'of sugar, three tablespoons of flour (mixed with
the sugar), one teaspoon of salt and one cup of
vinegar. Bake with two crusts. 9-
Green Tomato Catsup—Seven pounds of green
tomatoes chopped fine, four red peppers and one ,
quart of vinegar. Boil together for ohe and one
half hours. Then add one pound of brown sugar,
two tablespoons each of mustard and salt, one
tablespoon each of ground allspice and cinnamon
Mrs. W. G. Little, 151 Buena Vista Terrace, San Francisco
For Remnants of White Fish—Simmer a pint of
milk and flavor with a slH*fe of onion, a few sprigs
of parsley and celery. Atld butter size of an egg
and one tablespoon of flour moistened with water.
Season with salt and pepper. In a baking dish
pour some of the sauce, then a layer of fish, more
sauce and so on, having sauce on top. Cover with
cracker or bread crumbs and brown in oven.
Remnants of Salmon may be made into a de
licious salad. Remove bones and shred. Place in
nests of lettuce leaves. Use French or mayonnaise
dressing or simply salt, pepper, oil and vinegar.
Finely chopped celery improves it.
For Cold Potatoes —Make a sauce by melting a
slice of butter and thicken with flour. Gradually
add half a pint of milk Season with salt and pep
chopped celery, an inch stick of mace and a tea
spoon of chopped cltervil. Let the whole simmer
gently for 30 minutes. Rub a heaping tablespoon
of flour in a tablespoon of butter, add this to the "
soup and stir for five minutes; rub the whole
through a puree sieve, then return it to,the fire to
heat; add a teaspoon of salt, a dash of cayenne and
a teaspoon of lemon juice and pour into a tureen
containing half a pint of cream whipped solid.
Stir once and serve.
Creasa of Chestnut (Cremc de Marron) —Shell
and blanch a pound of chestnuts. Cook them in a
quart of water for a half hour, adding a teaspoon
of salt. Drain, then put the chestnuts in two
quarts of clear beef stock; add a teaspoon of cel
ery salt, a tablespoon of chopped onion, a tea
spoon each of pepper and chopped parsley and cook
for 10 or 15 minutes until the chestnuts are soft.
Add a teaspoon of grated lemon rind and pulp
pressed through a puree sieve. Return to the Are;
add a teaspoon of lemon juice, two teaspoons of
salt and a pint of rich cream or milk and a table
spoon of butter. Serve at once.
Crecy Soup—Cook a cup of carrots cut in small
dice and two tablespoons of onion in a tablespoon
of butter. When a dainty brown add a cup of
shredded lettuce, half a teaspoon of coarsely
•chopped marjoram, half a teaspoon of basil. a
teaspoon of parsley, three quarts of stock and a
cup of lentils that have been Soaked in water over
night, and allow the whole to cook slowly for an
hour and a half. Rub through a puree sieve, re
heat, add two teaspoons of salt and a dash of
cayenne. Shave a washed lemon into wafer like
slices, put it in the tureen and pour the hot soup
over it. Serve at once.
Puree dv Barry—This is an improvement on the
old style potato soup. Chop six almonds fine, add
to them a pint of potatoes cut small, two table
spoons of onion, two ounces of washed rice, a tea
spoon of parsley and a teaspoon of grated nutmeg,
. and place the mixture in a soup pot; stir in a
tablespoon of. flour and when well mixed add three
quarts of stock. Cook slowly for 30 minutes, rub
through a puree sieve, reheat, add a teaspoon of
salt, two cups of hot milk and serve. If properly
made the puree will be of a velvety consistency
and tempting aroma.
Poulet Allemand—Put two quarts of chicken
stock to heat; add six chopped mushrooms, a table
spoon of shallots, a teaspoon of parsley and a
small opion. Let this simmer gently for 10 m*n-
Jites, then add a cup each of cooked rice and the
white meat of a cooked chicken very finely minced.
Cook for 10 minutes, tnen rub through a puree
sieve, mashing the chicken and rice with a potato
masher. Return to the flre and allow it to boil.
Heat a pint of milk to the scalding point, have
ready the whites of two eggs beaten to a solid
ffoth and add them to the milk, stirring rapidly;
let the milk come to a boil, then set aside. Add
to the soup a teaspoon of salt and the beaten
yolks of two eggs mixed with half a cup of cream.
Stir in the milk and white ef egg and pour into the
tureen. The white of the egg will rise to the top
like foam. Sprinkle over it a teaspoon of very
finely chopped parsley and serve.
and one teaspoon of ground cloves. Boil for three
hours or longer, then seal in cans or bottles.
Japanese Cbowchow—Take 12 medium sized
green tomatoes and 12 small pickjed limes. Put
both through the food chopper, using the medium
sized cutter and removing the seeds from the
limes. Add six cups of sugar and let cook slowly
for three hours. Put into jars or glasses and when
cool cover with paraffin.
Green Tomato Mincemeat—For a large quantity
of mincemeat take one peck of green tomatoes;
slice them, sprinkle with salt and let stand for 24
hours. Then drain, chop fine and add 24 apples
chopped fine, five pounds of brown sugar, three
pounds of seeded raisins, two pounds chopped
citron, one tablespoon of cinnamon, one tablespoon
each of cloves and grated nutmeg. Add one pint
of vinegar and cook one and one-half hours; then
put Away as any mincemeat. It will keep until
Tomato Mince Without Apples—For those who
do not have apples the following recipe is given:
Chop fine one peck of green tomatoes, drain for
one hour in a, colander, then put in a porcelain
kettle with five pounds of brown sugar, two cups
of boiled cider (or water may be used), one-half
cup vinegar, two pounds of seeded raisins, one
tablespoon each of cinnamon, cloves, allspice, nut
meg and salt. Boil all together until as thick as
Green Tomato Pickles—Slice one peck of green
tomatoes and sprinkle them with one cup of salt.
Let stand over night, then pour off the liquid and
chop the tomatoes fine.. Add five green peppers
chopped fine. Scald two quarts of vinegar with
one pint of sugar, put in the tomatoes and peppers
one ounce of whole cloves, one tablespoon each of
cinnamon and allspice and one grated nutmeg. Let
them boil until tender, put in glasses and when
cold cover with paraffin.
Green Tomato Preserves—For one peck of green
tomatoes allow six pounds of sugar, six lemons,
one tablespoon of ginger and one cup of water.
Cover the tomatoes with boiling water for five
minutes, then drain and slice. Slice the lemons,
removing the seeds; put tbem with the tomatoes,
sugar and ginger into a porcelain kettle, pour over
them a cup of water, cover and cook slowly for one
and one-half hours. Skim off any scum that rises
while boiling. Remove from flre and let get per
fectly cold, then set over again and let simmer
gently for one hour longer. Put in jars and keep
in a cool place.
TO UTILIZE LEFTOVERS
per. Add potatoes cut into small pieces. Butter a
baking dish. Place a layer of the potatoes and
sauce, then some grated cheese, more potatoes and
so on. Have grated cheese on top and a few
pieces of butter. Bake until nicely browned.
Vegetable Hash—Cold yellow or white turnips,
carrots, beets and potatoes may be mixed. Chop
up vegetables, also an onion. Add any pieces of
cold meat if desired. Season well with salt and
pepper. Fry until browned. Fried eggs may be
served with this dish.
Fragments of Cold Meats—Fry a finely chopped
onion until browned. Add half a can of tomatoes
seasoned to taste and slices of a bell pepper.
When hot add the meat cut into small pieces. Cook
tomato sauce permeates the meat.