The San Francisco call. [volume], October 27, 1912, Image 10

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

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2
Cake Square*—Two cups of sifted pastry flour,
one rounding teaspoon of baking powder, one cup
of granulated sugar, one-quarter cup of butter,
half a cup of milk, whites of three eggs, half a
teaspoon of vanilla. Sift flour once, then measure,
add baking powder, sift three times and set to onp
side. Cream butter and sugar, then add whites,
well beaten; add milk-and flour alternately and
beat very hard. Bake in two inch square cake
pan 30 or 35 minutes. When cool cut in squares
and set away to be covered with icing.
Calumet Cookie*—One cup of butter, two cups of
sugar, four eggs, three cups of flour, one cup of
milk, one rounding teaspoon of baking powder..
Mix the butter and sugar and eggs until smooth,
then add flour sifted with baking powder and then
milk. Mix into a soft dough and roll out thin.
Bake in hot oven for five or eight minutes.
Nut Cookie*—One-third cup of butter, half a
cup of sugar, two eggs, half a cup of flour, one
level teaspoon of baking powder, three-fourths of
a cup of chopped nuts, one teaspoon of lemon
juice. Cream the butter and sugar, then the eggs
well beaten; sift the flour and baking powder to
gether. Add the first mixture, then add the milk,
nuts and lemon juice. Drop from a spoon on an
unbuttered baking sheet, leaving an inch space
between them. Sprinkle with chopped nuts, and
bake in a slow oven. This will make two dozen
cookies.
Ginger cup of molasses, half a cup
of butter or drippings, three and one-third cups
of flour, one rounding teaspoon of baking powder,
two teaspoons of ginger, one and a half teaspoons
of salt. Boil the molasses two minutes and pour
on the butter. Sift together thoroughly the flour,
baking powder, ginger, salt and add to the other.
Chill, roll on a floured board as thin as possible,
using a small part of the dough at a time. Cut
into a shape and bake in a moderate oven.
Vanilla Wafer* —One-third cup of butter and
lard mixed, one cup of sugar, one egg well beaten,
one-fourth cup of milk, two and a quarter cups of
fiour, half a rounding teaspoon of baking powder,
half a teaspoon of salt, two teaspoons vanilla.
Cream the butter and sugar, add the milk and
vanilla. Sift together thoroughly the flour, baking
powder and salt and add. Proceed as for ginger
snaps.
Oranve Cookie* —Three cups of sifted pastry
flour, one and a half teaspoons of baking powder,
one cup of sugar, three-fourths of a cup of butter,
grated rind and juice of one orange, two eggs
beaten separately. Sift flour once, then measure;
add baking powder and sift three times and set
aside; cream butter and sugar, add well beaten
eggs, then add orange juice, then flour. Turn
out on a well floured board, roll thin and bake in
quick oven.
Sugar Cooklee —One and a half cups of granu
lated sugar, one cup of lard, two eggs, one cup of
sour milk, one large teaspoon of seda in the milk,
nutmeg, flour to make soft dough.
Marble Cookie*—Three and a half cups of sifted
pastry flour, one and a half rounding teaspoons of
baking powder, one cup of granulated sugar,
three-fourths of a cup of butter, two rggs- beaten
separately, pinch of salt. Separate dough and
put half into one bowl, and to one-half add rind of
one orange and Juice of half an orange; to the
other half add two ounces of melted chocolate.
Save one-fourth cup of flour in the sifter to add
4
SHELL FISH AND HOW TO PREPARE THEM
Miss Gertrude Brlttenhach, Sonoma
To Boil and Open a Lobster—Fill a kettle with
warm water (not boiling), put in the lobster, head
downward; add a tablespoon of salt, cover the
kettle and set It over a quick fire. A medium
sized lobster should boil a half hour, a larger one
three-quarters of an hour. Cooking them too
long makes the meat tough, which will stick to
the shell. When done and cool, separate the tail
from the body and twist off all the claws; shake
out carefully the liver of the lobster (which may
be known by its greenish color); also the coral.
Then draw the body from the shell, remove the
stomach, which Iβ found under the head, and throw
this away. Split the body through the center and
pick the meat from the cells. Cut the under side
of the tail shell, loosen the meat and take out in
one solid piece. Split and remove the little vein
which runs the entire length. It must be carefully
removed and thrown away. The stomach, the vein
and the spongy portion between the body and shell
are the only parts not edible. Crack the claws
and take out the meat.
Lobster Patties—Prepare some puff paste and
spread on deep patty pans. Extract the meat
trom two or three boiled lobsters and mince finely,
mixing with the coral, smoothly smashed, and the
grated yolk of a hard boiled egg. Season with a
little salt, cayenne, powdered mace or nutmeg and
a little grated lemon rind. Moisten the mixture
well with cream, fresh butter or salad oil. Put it
into a stewpan. add a little water, and let steam
till it comes to a boil; take from fire, and, the
patties being , baked, remove them from the tin
pane, place on a large dish and fill with the
mixture.
Oysters on the Half Shell—Use a half dozen
oysters for each person. One tablespoon tap sauce,
one-half tablespoon salt, pinch of pepper, one
tablespoon finely chopped parsley. Stir mixture
■well. Dip out equal portions of the mixture and
drop a bit on each of the oysters. Place the
oysters In the oven and bake several minutes.
Serve as you would raw oysters on the half shell.
Oyster Loaf—Take a loaf of bread, cut a slice
from the top and remove all but the crust by
scooping out the soft interior. Fill the cavity
with oysters, seasoned with salt, pepper and a
little tomato catsup. Put plenty of little pieces of
butter over the top and replace the top slice. Place
in a biscuit tin and pour over it three large spoon
fuls of oyster liquor. Bake from 20 to 25 minutes
in a brisk oven, basting with oyster liquor from
time to time. Serve very hot.
Staffed Crab—Put into a saucepan one table
spoon butter and cook with it a large slice of onion,
finely chopped. Add one tablespoon flour when
the onion is transparent, rub smooth and add
slowly one cup milk or cream. Season with salt,
paprika and lemon Juice. Add the mashed yolks of
four hard boiled eggs, the meat of six large
boiled crabs and an equal quantity of chopped
canned mushrooms. Cook till smooth and well
heated, fill crab shells with mixture, cover with
buttered crumbs and bake till brown.
Crevettes Saute au Champignons—One pound
peeled shrimps, two cans mushrooms, one-half
pint cream and one-half pint milk, one-quarter
pound butter, two tablespoons flour, one wine
glass sherry, one tablespoon lemon juice, ten drops
tabasco sauce, two tablespoons Worcestershire.
Cook mushrooms one hour. Blend flour and butter
In a hot pan, add milk and cream when cooked
to the proper consistency, add the shrimps, mush
rooms with their liquor, wine, lemon juice, tabasco,
Worcestershire. Serve in chafing dish.
Deviled Crab—Four tablespoons olive oil, one
SEE INSTRUCTIONS AT THE BOTTOM OF THE PRECEDING PAGE}
THE SAN FRANCISCO CALL, SUNDAY, OCTOBER 27, 1912.
Awarded a Silver Jam Spoon
For the Cooky Box
Ml** Glady* Robertson, 1406 West St., Oakland
THE SAN FRANCISCO CALL, SUNDAY, OCTOBER 27, 1912.
to white dough after orange Juice has been added.
Place the dark dough on top of light dough and
roll together very thin, and cut and bake in a
quick oven.
Lemon Cookie* —Six cups of sifted pastry flour,
three rounding teaspoons of baking powder, two
cups of granulated sugar, one cup of butter, one
third cup of milk, three eggs, the grated rind and
juice of one lemon; sift flour, then measure; add
baking powder and sift three times; set aside;
cream butter and sugar thoroughly, then add tne
well beaten eggs, then juice and rind of lemon
then flour and milk. Turn out on a well floured
board, roll thin, cut and bake light bro\vn in a
hot oven. **
Eggles* Cookie* —One and a half cups of sugar,
three-fourths of a cup of lard and butter, one cup
of sour cream, one teaspoon of soda, flour to make
a soft dough; salt.
Ginger Cookie* —Two molasses, one cup or
sugar, one cup of lard, one pint of buttermilk, two
teaspoons of soda, one tablespoon of ginger and
the same of other spices, flour enough to mix
stiff, salt.
Macaroon* —One cup of sugar, one cup of flour,
one cup of hickory nut meats rolled fine, one egg;
mix, roll out, cut and bake as cookies.
Graham Cracker*—One cup of sugar, four table
spoons of butter, half a cup of sour milk; mix
stiff with graham flour, to which has been added
one-fourth teaspoon of soda; roll thin, cut in
squares and bake. Keep dry and crisp.
Spanish Bun* —Two and a half cups of brown
sugar, half a cup of butter, one cup of sour milk,
four eggs (saving the whites for frosting), two
and a half cups of pastry flour, one teaspoon of
soda, one teaspoon of nutmeg, one teaspoon of
cloves, one teaspoon of vanilla; bake in a dripping
pan; cut in squares and pour frosting over.
Almond Drop Cafce* —Three cups of sifted pastry
flour, one and a half rounding teaspoons of baking
powder, one teaspoon of cinnamon, pinch of salt,
three-fourths cup of sugar, three-fourths cup of
blanched and chopped almonds, yolks of three
eggs, two-thirds cup of melted butter, two-thirds
cup of milk (scant). Sift flour once, then measure;
add baking powder, cinnamon and salt and sift
three times, then put It in the mixing bowl; add
sugar, nuts, then eggs, butter, then milk and flour;
beat all together thoroughly; drop in a well oiled
pan and bake in a medium oven until a light
brown. •
Fruit Cookie* —Two cups of sugar, one cup of
butter, one cup of chopped and seeded raisins, two
eggs, two tablespoons' of sour milk, one teaspoon
of soda, half a teaspoon each of cloves and cinna
mon, flour enough to roll. Bake in a quick oven.
Cup Cake* —Two tablespoons of butter, one cup
of sugar, half a cup of water, two eggs, one and
a half cups of flour, two teaspoons of baking pow
der, one teaspoon of vanilla. Cream butter and
sug-a,r add eggs , , then flour and milk alternately,
then baking powder and vanilla. Bake in muffin
rings in a moderate oven.
RatMln Cooklee —-One cup of butter and one cup
of sugar; rub to a cream; add three eggs beaten
thoroughly, two tablespoons of thick sour cream,
half a level teaspoon of soda, one spoon of salt;
flavor to suit; three cups of raisins, one cup of
chopped walnut meats; add one cup of flour to rai
sins, mix with other ingredients, then add flour
enough to roll. Bake in moderate oven.
of flour,?, four of sweet milk, one chopped onion,
(small), meat and fat of one crab. Heat. oil to u the
' boiling point' •■ and "fry,- onion in : It; until : a , rich
brown;.; add -t the flour, * then / the / milk, and -/ stir
;briskly. When this is?;well/heated « through, stir
in i the -, crab.-„ Season with salt, pepper,'.paprika, 1 .
Worcestershire and one \ tablespoon sherry.-" Arrange
nicely, sprinkle with cracker crumbs and bake In a
hot oven. Serve: with a piece; of lemon. /*
/ / Quinelles of Lobster— a stewpan ; put two
quarts stock broth ' and ? one ± onion, < one ** carrot / and
one piece of celery -; cut .in-small r pieces; add a
bunch '. of sweet herbs, some seasoning and four
; ounces of, gelatin. Let, the "stewpan and,contents
stand in - a J warm ." place to v dissolve % the * gelatin ?
before. boiling it. when >dissolved," allow the broth
to simmer./' 20 & minutes, ~ then f add ' the t whites "J of ,
three - eggs: beaten In' a/ little water, stir in gently
and; allow • it• to boil. Remove from : Are allow it
to :■ settle, "/ then strain i/ several times through /a'
flannel ■; bag for clearness. Take I the : meat' of: two
large boiled lobsters, pounded ? smooth, four ounces :
bread crumbs, two3tablespoons butter, seasoning,'
yolks of /three: eggs and a little ; anchovy:; sauce.
When perfectly : smooth *$ and well ; mixed, ". roll --: the
lobster meat Into small*balls*and simmer in boiling
water for 10 minutes, let drain on /a/sieve ana
become V. thoroughly r" cooled. ,/ Pour * a little / of * the
gelatin/ mixture /into«: the <;; top of 4. three molds,
sprinkle in a little * chopped ? parsley '- and \ let set.
When Arm,< put In h some -i of the lobster balls
(q Inelles) i and a:r little more ■> half * set *-: gelatin; f.
allow to set, then add more qulnelles and more :
gelatin.* and so on until the molds are full. Put
them in a cold place. When required for the table,
dip the * molds , In warm ; water, - wipe •? them with:? a
cloth, then turn them into glass dishes and garnish
with parsley.: A favorite supper dish.
/•# .*. * ..
TRIO OF RECIPES
A. C. Jochmus,/Pacific Grove, Cal.
/ Chill Stew—Cut /two pounds of 5 beef in slices,
salt it and place in a pot in which you have 'heated
two r. tablespoons « of -? lard; s add % one \ [ medium t. sized
chopped ;.; onion ■-: and 'i stew about *•/ 80 ;•; minutes; I now I
add one / quart * of warm water, /- one-half ■:- pint
canned | or » two I large I mashed \ tomatoes, four sliced
Irish ; potatoes ; and one:■: tablespoon - of. chili *.- sauce; :
cook slowly until done. ■
Chafing- Dish Recipes—Mexican Rarebit —One-
half pound of cheese, cut fine, a lump of 'butter: size
of an English walnut, one egg, four tablespoons of
milk, a pinch of salt, one teaspoon of chill powder
and one-half ■ teaspoon \ mustard.; ? Put the * butter in
the chaAng ,-dish? Arst, then add the chilli powder;
stir over ; the ' boiling batch till i thoroughly smixed;
add- salt,? then the cheese, stirring briskly till: the
cheese is melted;, have the milk hot or cold and add
slowly; stir constantly: last, add the egg, stir till it
begins to thicken and then put out the spirit light.
Serve quickly on f oysterettes or plain ? crackers.
Caracas i Eggs—! eggs, *: two ounces chipped
dried* beef, one-quarter pound of ;mild cheese, one
small cup of tomatoes, one teaspoon of butter,; one
heaping teaspoon of chili 5 powder, one-half teaspoon *
of e mustard and a little salt; put the butter in the
chaAng; dish Arst, then add the chili powder, mus
tard and salt; stir thoroughly for a few minutes I till
well smothered over hot. batch, then add the ' to
matoes, cover and let cook i till done ;> pick ; the * beef
fine,: gratei or cut i fine the cheese,'; beat the 1 eggs well
add "the cheese r and beef, stir a while, then add* the
eggs and stir, rapidly:till smooth.* Serve as Mexican
rarebit or,« with toasted bread. "-'." u 7
THE SAN FRANCISCO CALL, SUNDAY,
DAINTIES FOR THE LUNCHEON TABLE
Mrs. J. J. O'Connell, 934 Eye Street N. W., Wa.hleeton. *»• C '
E«g en Case —For a luncheon dish where variety
is wanted drop an egg Into a peeled tomato which
has had the inside scraped out to make room for it.
Put the tomato into a ramekin, season it, add butter
and a little hot water, and bake until the egg Iβ set.
Spiced Fieh— Place some mixed spice in the bot
tom of a Jar, add a layer of fish, then a layer of
spice, and continue until the jar , is filled to within
two inches of the top; cover with good cider vine
pa:*, put in the oven and bake four hours. This
will of course keep and is eaten cold. It ia a dish
that all who like fish will enjoy.
Fried Cucumbera —Cut cucumbers thin and dredge
with cracker crumbs. Have frying pan very hot,
put in small lumps of butter, and when melted urfut
in slices of cucumber. Fry until brown, season with
salt and pepper and plenty of butter. Tomatoes
may be fried in the same way, using cream sauce
instead of butter.
Potato Scallop With Cheese —Make a sauce of one
tablespoon each of butter and flour and one cup of
milk. Butter a baking dish and put in six boiled
potatoes cut in thin slices and seasoned with salt,
paprika and two full tablespoons of grated cheese.
Sprinkle the sauce through and cover top with
sifted bread crumbs and a few bits of butter. Brown
in the oven and serve hot.
Tomato Sauce— One quart of canned tomatoes,
two tablespoons of butter, two tablespoons of flour,
a slice of onion; cook the tomatoes and onion
together for 10 minutes. Heat the butter in a small
frying pan and add the flour; stir over the fire
until smooth and brown, then stir into the toma
toes; cook two minutes and add one teaspoon of
celery salt, rub through a strainer fine enough to
keep back the seeds. This sauce is nice for meat,
fish and macaroni.
Green Tomato Pickle —One-half peck of green
tomatoes, six large onions, six large peppers, one
fourth of a pound of yellow mustard seed, two
tablespoons of celery salt, or more if needed. Chop
all fine, put in layers—one of tomatoes, one of
onions, one of peppers—and sprinkle salt over the
peppers, using one-half cup of salt. Let stand over
night. In the morning drain dry and put on to
boil in two quarts of vinegar, adding mustard seed
and celery salt. Cook until tender; when nearly
done add one pound of sugar. Put in airtight Jars.
Fruit Juice for Jelly— Cook fruit with one quart
of water to one gallon of fruit. Strain through a
jelly bag, put on stove, heat to boiling point and
skim well. Have jars hot and can as you would
fruit. When wanted, open, put in the required
amount of sugar and make into jelly. It will be
Just as nice as if made from fresh fruit. The juice
will keep for years canned in this way.
Oatmeal Geme— Oatmeal gems are made by pour
ing one cup of boiling water over one cup of steam
cooked oatmeal and letting it stand over night.
Mix one cup of flour, two teaspoons of baking
powder and half a teaspoon of salt, sift, mix with
the soaked oatmeal and add enough flour to make
a batter that will drop easily from the spoon. Bake
In buttered muffin tins.
Rye Mnfflne—Sift together one cup each of rye
meal and white flour; add two teaspoons of baking
powder, a pinch of salt and a tablespoon of sugar.
Mix with one well beaten egg and one cup of milk.
Bake as other muffins.
Fruit Paatiee— Wheat meal, apples, raisins, cur
rants, cinnamon, sugar and lemon peel. Make a
dough by mixing wheat meal with ice cold water,
add a little grated cocoanut, if liked; knead as
quickly as possible to a stiff, hard dough, roll very
thin. Core and chop the apples, mix with the other
THE SAN FRANCISCO CALL, SUNDAY, OCTOBER 27, 1912.
CHEAP CUTS ATTRACTIVELY SERVED
Mrs. Florence West, 131 Wool St., San Francisco
Bralaed Beef—Brown in beef fat from three to
five pounds from the back of rump, round, flank
or chuck rib; put in a deep baking dish and sprin
kle over it two tablespoons of minced carrot, salt
pork, onion and celery; add one pint of soup stock
or hot water, six peppercorns, a piece of dried
pepper and three cloves tied with six sprigs of
parsley. If water is used instead of soup stock
add one teaspoon of salt. Put on, cover and cook
in a slow oven for six hours. The Juices in the
dish should be converted into sauce. Serve the
meat on a hot dish, surrounded by butter beans or
red kidney beans. The beans should be soaked
over night If the dried variety is used, then cooked
in slightly salted water until one can be mashed
between the fingers; the water is then drained off,
butter and pepper added to the vegetables and tiny
pimolas, sliced, are laid on top of the beef to make
an effective garnish. Put the kidney beans around
the braised beef and serve.
Beef, Veal or Mutton Curry—Cut two pounds of
lean meat into squares. Place in the stewpan three
tablespoons of chopped onion, an apple cut into
slices, two cloves and an ounce of butter, stirring
the ingredients over the fire until all are slightly
browned. A tablespoon of curry powder, half
that quantity of flour and a pint of water must be
added, and when the mixture has boiled up it is
ready to receive the meat. The contents should
then be allowed to stew over a slow fire for an
hour and a half. A squeeze of lemon juice and a
pinch of salt adds the finishing touch.
Some Cooking Hint* —Try olive oil instead of
butter in seasoning macaroni, string beans and
summer squash. It gives unexpected blandness and
richness of flavor.
For apple sauce to eat with roast pork add to
two cups of the sauce one tablespoon of freshly
grated, horseradish, which has been soaked in
mild vinegar and squeezed dry. This is a German
method. ,
Spiced Beef or Sauerbraten —Take a piece weigh
ing from three to four pounds from the rump, clod,
crossrib or chuck rib; wipe with a damp cloth;
make incisions in the top of the beef and force
stripe of fat salt pork one-third of an inch wide
and as long as the meat is thick. Put the meat in
a deep dish and pour over a cup of spiced vinegar,
which is made by steeping in it one minced onion,
half a teaspoon eaoh of pepper, mustard, cloves and
allspice and a teaspoon of celery salt; to the meat
add one tablespoon of minced celery and half a
teaspoon of dry summer savory; let the meat stand
in this for 24 hours, turning occasionally. Brown
the meat in a baking dish, either granite or
earthen, never iron or tin on account of the vine
gar. When ready to cook add enough water to
cover the bottom of the kettle; place the lid on
and simmer slowly four hours, then add two tur
nips and one large carrot sliced thin and finish
cooking. When serving add beets, cooked sepa
rately, and small onions fried in deep fat. To the
Juices in the kettle add hot water enough to make
the desired gravy liked, then stir in two level
tablespoons of flour mixed smoothly with a little
cold water; simmer until it thickens and add one
level tablespoon of butter. Serve In a hot sauce
boat.
Be«f an Qratln —Put into a dish a layer of bread
crumbs, then some very thin slices of fat salt pork,
slices of cold cooked beef, onions, parsley and then
another layer of crumbs, until the dish is full;
pour over any left over gravy so as to moisten
well; bake slowly one hour.
Staffed Heart— Rinse the heart in cold water to
remove all blood; wipe and dry, then cook in salted
The San Francisco Sunday Call ,
We-ths of the pastry,
giirigredients^roll|portmns|,n^ngtns^
. bake.t andlwheni cold - c»* * *25 0 n S P t« - of: bananas and
$RFruit equalEParuj ,m. °*; Alah ; poU r
1 oranges- and i af terjarranging them disn v
one-half' cup 'of" «uS« %nd'a* pint of milk
ft egg***, 1 one-half J cup jugar if pu t
fe Let the custard J get* cold .before it ls_ put on- afie
dropplngdnto boiling milk long enougnvo..
*-lt over£the?topl;Of?the;dlsh. Q . bunch of - mint an,
macemt!!nelelvls ke adding to them the juice of'
macerate-the f leaves,/ adding; to them for 15 o r o
I two lemons.** Let them, being > made Dissoneiwo J.
A minutes j wh le syrup jia s being ma »,. e * 5 0 ok > with
cups of sugar In two cups of ******"? ™%f Take
- out stirring until syrup spins as a t thread! e ;^ nt
from the Are and while syrup is hot ju Y C e
land lemon'Juice ?and S a: jui
?r 0 o 0 zen S w r nn n a a mbcture e of' salt and 8 ice—half salt and
half ice—to make it coarse grained and snow>
This is nice to serve with a course eill down
■ EeKnoc - Down ; ..-- South—Here is ,„■ a real - the
• south" rfcipe for; eggnog Beat separately the '■
;, whites ? and yolks of one dozen eggs, -" ™ "", D *.
Tr>L th* volks stir In with them 12 heaping taoie-
I spoons o y f powderedsugar. Then mix nine wine
glassfuls of best w e hi « ky ' Cura ° ca0 cordialPour i
-the: liquor 'very slowly wo QU arts of cream. Then
!■ Then'add very slowly, two", quarts * of cream. Then
stir in the - whites ? of the eggs, , which have been
beaten very light. - > . ;
-.---.,'---,-;-?/>:/;. "■:->.-;;,•#/■/':*/.'■' *■■,;.;'■/ -.'■--/"-:
AN ASSORTMENT OF SALADS
" = //' -/"■•■---:■:':'. Mrs. B. E. Nichols, Berkeley
Olive Oil Lubricates— It: is good for: the scalp,
/; hair earache : nostrils, skin, ? sore joints and mus
cles and is excellent taken, with or without food. ,
<>- Lettuce and '$. Bacon— Fry eight slices of a bacon,
cut in half and lay on brown paperi to drip. Make
1 a dressing of one-fourth; cup of hot water and one
fourth cup of hot vinegar, which hair 8 «" ed J n '£ "
a tablespoon of Aour for thickening; half a teaspoon
of salt and a dash of pepper./ Lay the bacon Vonl
the crisp lettuce and pour, the dressing over.
A% Beet ? Salad— to \ the ■ hot juice ; of beets s add salt,
pepper/and one^scant" tablespoon of;gelatin ; to the
cup; When cool add one cup of chopped beets, one
/ cup of chopped apples.; one-fourth i cup [Of .chopped
/ walnuts; stir well and let set. Serve on lettuce
with 'mayonnaise.
Cabbage Salad—Shave/two cups of crisp cabbage
: and ,one small onion. ;Z Season "with: salt • and pepper.
" and one-fourth 5 teaspoon of *; dry / mustard. - Place
in saucepan two tablespoons of vinegar and; one of
water; add /one-fourth / teaspoon of y\ sugar, •* two ,.
tablespoons of olive oil../When It begins to boil add
one beaten egg; *-; stir : constantly and <■■ let thicken.
Pour over,- the cabbage and add a little celery salt.
/Set in «a cool place until ready to [serve. '
/ Shrimp Salad -Chop Ane one can of shrimps,
one tomato, a ! little of the ; lettuce ; and a small piece --.
\ of onion. Season with salt and mayonnaise.
'/ '-':-*- Celery ; Salad-—Chop two ? cups of celery, one c cup
of ■ apples " and half ', a cup * of walnuts. : Season * with
dressing made of vinegar,*? oil,/ salt and pepper.
Serve on ; bed i of 'lettuce. ? Rub bowl with • garlic ; If
liked. ■■'-.. -/?-,,'/ ";--'-'": /': ■"- ■'//.:'-"' ■ ' /:/.-■' -'. :
; ; v Clubhouse —One cup of chopped cooked maca
:,.- roni, one ; sliced onion, ; one cup • of " celery, mayon
/ naise. "«?::";/-'/- ; -- ; -" /: ■■./"/■*-'■*:-- ■-'.": - v .>-;;■/ "'v//'" ; '-"
Tomato:Salad—One can of tomatoes, half a box
-of* gelatin,: salt and 'pepper/ Strain through sieve
and set to mold./Serve on lettuce.
water for 20 minutes; drain and fill the cavities
with a seasoned dressing or mashed potatoes sea
soned with onion and parsley; set in the oven in
a covered dish with pork fat and a little water to
roast for one hour, basting frequently; serve with
a brown sauce. Instead of roasting this may be
simmered in hot water, to which all sorts of sea
sonings are added, and cooked until tender enough
to serve, with a border of boiled rice or mashed
potatoes. Garnish with parsley. The sauce should
be thickened, strained and served separately.
Shepherd's Pie—Line a buttered baking dish
with mashed potatoes; fill with any cold beef
minced fine, seasoned with butter, pepper, salt, cel
ery, onion, parsley and gravy. Spread over the
top mashed potatoes, brush with egg yolk and
bake until the potatoes are puffy. Garnish with
lemon and parsley or celery.
Beef Italian Style—Get two or three pounds of
rump, skirt, flank or neck beef; trim all the rough
edges, wipe off with a damp cloth and place In a
deep dish. Add a sliced carrot, turnip, onion and
a slice of fat salt pork; add one cup of water, one
teaspoon of salt and half a teaspoon of pepper;
cover tightly and place in a moderate oven for
three hours. Place the meat on the platter when
done; add tomato sauce or catsnp and mustard to
the browned juices in the dish and pour over the
meat; serve with boiled macaroni.
SOME EXCELLENT RECIPES
Mm. Ben Franklin, 207 Third Street, Petalama
Paprika Chicken—Select a tender young chicken
and after it has been cut Into joints rub the flesh
with salt and powder it with paprika. When thus
prepared put the chicken into a saucepan with a
can of tomatoes and cook them together without
adding a drop of water until the chicken Is done.
At this point arrange the chicken on a hot plat
ter, add a cup of cream to the tomato, season to
taste with paprika, add a little salt if necessary and
pour this rich sauce over the chicken Just before
you serve it. Although this is an extremely simple
dish, it would be difficult to find a more delectable
method of serving chicken.
Pepper Mangoes—Cut off the stem ends of largo
green peppers and remove the seed. Soak them In
strong brine for three days, then take eight table
spoons of chopped cabbage, four teaspoons of Eng
lish mustard seed, one teaspoon of celery seed, two
teaspoons bf chopped onion, one teaspoon each of
grated horse radish, whole peppercorns and ground
mace and a heaping tablespoon of brown sugar.
Moisten to a paste with salad oil and stuff the
peppers, tying the tips on with cord after the
peppers , have been filled. Pack in stone jar and
cover with scalding vinegar, to which has been
added half a cup of brown sugar. Let stand some
time before using.
Baked Rabbit—Use two rabbits and place back
up in a frying pan. Arrange around them five me
dium sized sweet potatoes (peeled); allow <ane cup
of crushed roasted peanuts to three cups of dried
bread crumbs. Mix with the crumbs two table
spoons of butter, then add the nuts. Pile this mix
ture in one end of the baking pan; chop three
onions. To these add half a cup of butter, four
teaspoons of chili sauce and two of salt. Mix
thoroughly and spread evenly over the rabbit, po
tatoes and dressing. Pour into the pan one cup of
sweet milk and with this baste the contents of the
pan every 10 minutes, adding more milk as the
baking causes the first to evaporate. Allow from
one to one and a half hours* for baking.
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