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START A GREAT COOK BOOK WITH THESE PAGES 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. 7 5