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The San Francisco call. [volume] (San Francisco [Calif.]) 1895-1913, December 15, 1912, Image 11

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San Francisco Sunday Call
Will some of the contributors please give a
recipe for corn fritters, also a simple, easy method
of making orange marmalade?
* * *
Will some reader of The Call please give the
following recipes: (1) Genuine English plum pud
ding. (2) Genuine mince meat. (3) A dark fruit
cake. Containing the right proportion of each of
the named fruits, raisins, currants, figs, dates,
citron and mixed peel, also nuts. I want the cake
A. C. Jochmui, Pacific Grove
CXote the dressing recipe)
Oranges. Grapefruit.
Oyster Soup.
Roast Turkey, Oyster or Onion Dressing.
Baked Duck with Sage Dressing.
Molded Cranberries
Chicken Pie. Creamed Irish Potatoes.
Cooked Tomatoes. Chicken Salad. Sweet Corn.
Candied Yams.
Pink Pickled Eggs iv Nest of Cheese Balls.
Little Fried Apple Pies. Peach Sweet Pickles.
Gooseberry Tarts. Pumpkin Pie.
Strawberry Shortcake.
Citron Cake.
Floating Island With Meringue.
Banana Cake. Preserved Pears.
Chocolate Cake. Raspberry Sherbet,
Corn Muffins. Buttermilk Biscuit
Hot Finger Rolls. Rusks.
Coffee. Chocolate. Grape Juice.
Grapes. Apples. Bonbons'.
Oyster Soup—Whether fresh or cove oysters,
take equal parts of their liquor and of sweet
milk. When hot add oysters, a lump of butter
and a little salt. When to the scalding (not boil
ing) point set back and serve, while hot, with
butter wafers.
The Turkey should be dressed the day before
and sufficient time allowed for baking to insure
its being tender. Baste in its own gravy every
half hour and do not add the dressing until al
most done. The dressing is better made of
slightly stale biscuit than of hop or loaf bread.
The duck may be prepared similarly to the tur
key, except that a slight flavor of sage should be
added to the dressing.
For the Dressing:—Break biscuits in small
pieces, pour over them equal parts of hot gravy
and hot water, add a little salt and pepper, a cup
or two of chopped oysters or one or two very
finely chopped onions. Make into small, flat
cakes the size of a biscuit, brown slightly and
place around the turkey.
Mra. H. J. Corteen, 3224 Twenty-fifth Street, San Francisco
Portola Salad —Plunge tomato in scalding water
for a second, then skin. With a spoon scoop out
center. For each tomato take one tablespoon of
finely chopped veal, one teaspoon of celery and
tomato taken from the center. Use salt, pepper
and vinegar to taste. Fill tomato with mixture
and cover top with mayonnaise dressing.
Mayonnaise DreealnK — A simple way to make
mayonnaise dressing for six persons Is to thor
oughly work the yolks of two eggs and a half
A. C. Jochmns, Pacific Grove
Pickling Eggs—At the season of the year when
eggs are plentiful, cause Borne four or six dozen to
be boiled in a capacious saucepan until they become
quite hard. Then, after removing the shells lay
them carefully in large mouthed jars and pour over
them scalding vinegar well seasoned with whole
pepper, allspice, a few races of ginger and a few
cloves of garlic. When cold they are bunged down
close, and in a month are fit for use. Where eggs
are plentiful the above pickle is by no means expen
sive, and as an acetic accompaniment to cold meat
it can not be rivaled.
To Preserve Egr&«—For each pail of water put in
one pint of fresh slacked lime and one pint of com
mon salt; mix well and fill your barrel about half
full of this fluid. Then with a dish let your fresh
eggs down into this and they will settle down right
eide up with care, and we can assure any one who
will try it that they will keep any reasonable
length of time without any further care than to
keep them covered with the fluid. Eggs may be
laid down in this way any time after June.
Another W T ay—Eggs may be preserved by keep
ing them buried In salt or dipping them during two
or three minutes in boiling water. The white of
the egg then forms a kind of membrane which
envelops the interior and defends it from the air.
seaman's Method —I fixed them for keeping by
taking five or six dozen at a time in a basket and
dipping them about five seconds in the cook's copper
of boiling water. After scalding I passed the eggs
through a bath made by dissolving about five
pounds of the cheapest brown sugar in a gallon of
water and laid them out on the galley floor to dry.
There I had my sixty dozen eggs sugared. I packed
them in charcoal dust Instead of salt.
\. Fourth Way—A Parisian paper recommends
the following method for the preservation of eggs:
l)issolve four ounces of beeswax In eight ounces of
warm olive oil; in this put the tip of the finger and
anoint the eggs all around. The oil will immedi
ately be absorbed and the shells and pores tilled
up by the wax. If kept in a cool place the eggs,
after two years, will be as good as if fresh laid.
*. Fifth Way —Dip them Into a solution of gun
cotton in ether (collodion), so as to exclude the
The pig should be about 8 weeks old. The
butcher draws and scrapes It, but the cook must
clean it. Cover the point of a wooden skewer with
a piece of soft cloth and work the skewer into the
ears to clean them. Cleanse the nostrils in the
same way, also the vent. Scrape the tongue, lips
and gums with a sharp knife, wipe them with a
soft cloth and take out the eyes. Wash the pig
well with cold water, wipe dry and rub a table
spoon of salt on the inside of pig. Make the fol
lowing stuffing: Three pints of bread crumbs, three
teaspoons of salt, half a teaspoon of pepper, one
of powdered feage, three tablespoons of
Mitter P one Shopped onion. Mix well together first
«.hMn* tin butter into the crumbs, then adding
♦i 1? HMSon'ine Kill the body with the stuffing.
Press the ?SJe*feetfo rward and the hind feet back
ward and skewer them to Position. Force the
mouth open and place a small block of wood be
nMBE&* • Run your scissors alon g the entire left edge of the page to separate it from the paper. Cut along the dotted lines across top and bottom of the page. Cut along
m&BSnmlw * • the dotted line across the middle of the page. Slip the upper half down upon the lower half of the page. Fold so that pages 1 and 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 jmblished 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.
Mis* Edna Honor, Healdsburs
to be just as light and spongy as it Is possible to
have a fruit cake, but still have plenty of fruit
In It, too —not soggy, flat and heavy, as most all
fruit cakes are. A SUBSCRIBER.
* * *
Please give mo the recipes for the following: (1)
Checker cake, with Instructions for putting together
after it is baked: how many different colors can
be used and what colors are prettiest. (2) Nice,
flaky pie paste, and how to make BgCRIBER
The Cranberrtea—These should be prepared the
day before. Put a quart of cranberries to cook in
sufficient cold water to cover them. When nearly
soft add one quart of sugar. Cook until the
syrup Is ready to jelly. Pour out in a large
round dish to mold or In teacups for Individual
molds. When cold carefully turn out into dainty
Chicken Pie —Boil a chicken or young hen until
tender. Have ready some flaky pie crust. Place
a thin layer of dough in a small bread pan, place
on this the chicken and broth, add a spoon of but
ter and cover with a thin layer of pastry dough,
and bake a light brown.
Chicken Salad —This should be prepared the day
before. Boil one or two young , hens until ten
der. When cold chop finely, using preferably the
white moat. Add about one-fifth chopped celery.
two or three chopped boiled eggs, two or three
boiled eggs finely mashed in sufficient vinegar to
moisten, adding a little mustard and celery seed.
I'cppernut*—One cup of New Orleans molasses,
one cup of light brown sugar, one tablespoon of
butter, one tablespoon of lard. Into one-fourth
of a cup of sour milk stir one-fourth of a tea
spoon of soda until it foams. Add to the above,
stirring well. Into four and one-fourth cups of
pastry flour stir the following: One-fourth of a
teaspoon of cinnamon, one-fourth of teaspoon
of cloves and allspice mixed, one-fourth of a tea
spoon of ginger, five drops of anise extract, four
tablespoons of ground almonds. Ad*d to the liquid
mixture, knead with floured hands - in a bowl,
then let stand in a cool place over night. When
ready to form take up bits of the dough the size
of a small walnut, roll between the palms of both
hands like a marble, place on the tin far enough
apart so they won't touch when spreadtng, bake
In a moderate oven. When cool brush lightly
with thin frosting. This recipe can also be used
for fancy cookies and is especially nice if more
almonds are added, placing half of a blanched
almond in the center of each cooky. ,
teaspoon ot mustard in a bowl which has been
chilled. When perfectly smooth put in about 10
or 15 drops of lemon juice or good vinegar and rub
until acid has assimilated. Take a bottle of oil
and pour as mixture will bind it. As you go
along add to every three spoons of oil used five
or six drops of vinegar. Mayonnaise made after
these directions will have the consistency of blanc
mange, and if kept in cool place will keep for
three or four days.
air from the pores of the shell. The collodion may
be applied with a brush.
A Sixth Way—A writer recommends the dissolv
ing of gum shellac in alcohol, when the mixture
may be applied with a common paint brush; when
dry, pack in bran, points downward. Eggs so pre
served will keep a very Jong time. When about to
be used the varnish may be washed off.
A Seventh Way—Get a wooden box (sweet); put
about an inch of salt on the bottom; take sweet
grease of any kind, lard or drippings, rub the eggs
all over with it and put them, the little end down,
In the salt; then spread a layer of salt, and then
add more eggs.
An Eighth Way—Pack the eggs in a cask with
the smaller end downward, and fill up the cask
with melted tallow. This method is practiced very
extensively in Russia aud in other parts of Eu
rope, and is generally successful.
A Ninth "Way—Keep them at the temperature of
40 degrees or less, in a refrigerator. Specimens
have been exhibited which were 14 months old and
Btlll perfectly fresh and sweet.
A Tenth Way—Apply with a brush a solution of
gum arabic to the shells, or immerse the eggs
therein; let them dry and afterward pack them in
dry charcoal dust. This prevents their being af
fected by any alterations of temperature.
To Preserve White* of Esei —There are several
ways of preserving albumen. One is by drying it
at a low temperature (otherwise it coagulates),
and then powdering it, when it is always ready for
solution. The second is a preservative, like car
bolic acid (phenylic alcohol), when there are no
objections to its odor. Otherwise, 6 per cent of
sulphite of soda (not sulphate) will accomplish
the same purpose, and give an odorless and almost
tasteless preparation.
Substitute for Court Plaster —Take a half dozen
pigs , feet, well cleaned for cooking, and boil to a
jelly of say about a half pint or less; then spread
with a brush on any waste scraps of silk. Any
fatty substance in the boiling of the feet rises to
the surface, and when cold can easily be removed.
One of Its chief excellencies is that it costs nothing:
but the trouble of preparing.
tween the teeth. Butter two sheets of paper and
pin them about the ears. Sprinkle the pig with
salt, rub it all over with soft butter and dredge
with flour. Then place it in the roasting pan and
cook at least three and a half hours*, basting every
15 or 20 minutes with butter or salad oil and
sprinkling with salt and flour after each basting.
Water should not be used if the surface of the meat
is desired crisp. Remove the paper from the ears
during the last half hour. When ready to serve
remove the block from the mouth, inserting in its
place a small lemon. Put a few dashes of black
pepper over the pig; place on a platter and garnish
the edge of the platter plentifully with triple curled
parsley, adding a slice of lemon at intervals around
the edge. Serve apple sauce with this dish. In
carving a roast pig the head is cut off first, the meat
split down the back, the hams and shoulders taken
off and the ribs separated. A portion of the stuf
fing is served to each person.
Awarded a Silver Bon Bon Spoon
For The First Course
Curtice Salad—Arrange one can yellow wax beans
In hollowed shells of cucumbers. Place In beef of
lettuce leaves. To decorate, slice beets, cut out
centers with thimble. French dressing.
Pineapple Salad—Cut*threc lemons in halves, re
move pulp, fill each with flaked pineapple (free
from syrup), heap with thick mayonnaise dressing.
Arrange on a bed of lettuce leaves.
Beet and Lettuce Salad —Cut beets in cubes,
arrange on a lettuce bed; slice hard boiled egg and
garnish with French or mayonnaise dressing.
■Watercress Salad—Garnish crisp bunch of cress
with hard boileil eggs. Pour over French dressing.
Thicken Salad—One can of boneless chicken (cut
small), one cup celery (cut in cubes), mix with
mayonnaise dressing. Serve on bed of lettuce
leaves. Garnish with radishes.
Battkct Salad—Remove seeds from a half dozen
green peppers (cut in form of baskets), fill with
chopped wax beans, cubes of red beets and pimen
toes, with French dressing.
Combination Salad—Prepare potatoes as for
potato salad; to each measure of potatoes add one
lialf the quantity each of peas, beans (red or
white); add chopped parsley and onion; mix with
French dressing. Set away for some time before
serving. When ready to serve, garnish with beets
cut in quarters and mayonnaise dressing.
Pineapple Salad—Drain one-half can each of
preserved rtu and white cherries, one-half can
flaked pineapple; arrange with lettuce hearts; dress
with four tablespoons cherry syrup, two table
spoons lemon juice and one tablespoon sherry.
Russian Salad —Empty contents of can of toma
toes on a sieve, drain thoroughly, spread lettuce
hearts to form nests; fill hollow with large pieces
of tomato. Serve with mayonnaise made stiff
as jelly, into which one tablespoon each of
olives and red peppers (chopped) have been stirred.
Pear Snluri—Take halves of canned pears, scoop
out sintill space, save portions taken out, combine
with English walnuts and portions of orange; fill
hollow and garnish with maraschino cherries; dress
with juice of one orange and tablespoon of mara
schino. Plate each half on lettuce leaf.
Pear and Cherry Salad—One can Bartlett pears
cut in cubes, one cup each of red and white cher
ries; cut fine two large oranges, add one-half cup
sugar; when dissolved, add juice of one-half lemon.
Combine with canned fruits and serve immediately.
Strawberry Salad—Arrange large, ripe straw
berries in a glass salad bowl, diiot with powdered
sugar and a little nutmeg. Pour over them a
dressing made of two tablespoons sugar, one
tablespoon cherry juice, one tablespoon lemon
juice and one of orange juice. Mix the fruit lightly
and set on ice one-half hour before serving.
Prune and Peach Salad —Use either ripe or canned
peaches, cut into halves and arrange in the center
of serving dish on a bed of crisp lettuce. Select
fine, large prunes, soak until tender, drain and place
ing, and unless a certain amount of care is exer
cised, this meal is only too apt to develop into a
continuous round of eggs and bacon, the former
never being served in any other way save boiled,
poached or occasionally fried. The day for most
people, at any rate, has gone by when large Joints
were to be seen on the sideboard and chops were
served as a matter of course. In addition to the
actual breakfast dishes, hot and cold, given below,
recipes are also given for the making of chocolate
(which some people prefer for breakfast), porridge
and one or two rolls.
Chocolate—Scrape or grate down any good choco
late to taste into a pan containing one and a half
gills of water for each quarter pound of chocolate;
then set the pan on the fire and keep the contents
constantly beaten xmtil the mixture is quite thick;
then add in (gradually), beating it all the time,
about one pint of new milk. Then if you haven't
a proper chocolate mill, take either a very clean
egg beater or wooden spoon and twirl it between
the palms of your hands, beating and frothing the
chocolate at the same time. The quantity of milk
is a matter of taste, as is also the consistency, but
the above will be found to suit most people.
I'orrldge —Put one and half pints of water Into a
saucepan (one kept for porridge alone is best), and
directly it is boiling fast, sprinkle in gradually with
your left hand about a teacup of oatmeal, stirring
it all the time vigorously with your right hand;
then let it boil gently for fully a half hour, when
you add rather over a half teaspoon of salt and boil
for 10 minutes longer. Serve in a soup plate veTy
hot, sending milk or cream to table with it. Directly
the porridge is emptied out of the pot, pour in a
half pint or so of cold water, for oatmeal gets
very not and cooks after it leaves the fire, and if
this precaution is not taken the pan will burn and
the next lot of porridge cooked in it will suffer.
Be careful to see that the meal is really fresh and
of good quality. *
Oat Calces—Mix together one pound of oatmeal,
a teaspoon of salt and a good tablespoon of warmed
dripping and then make it into a fairly stiff dough
with sufficient warm water, kneading it well till
smooth. Now dust the pastry board with dry oat
meal, turn the dough on to it and press it out with
your hands into a round cake about a half to three
quarters inch thick, then roll it out with a well
dusted roller till thin. Cut this round cake through
into eight segments and bake these on the griddle
till firm. When you lift them off the griddle rub
each well with oatmeal and toast in front of the
fire till they curl up. The griddle must be kept
very clean, but never washed. Sprinkle it well with
coarse salt while hot, then, rub it perfectly clean
with pieces of paper. Heat the griddle and rub it
over with a piece of suet tied up in muslin before
using it. If you have no griddle, a baking sheet
treated in the same way answers the purpose if
placed in hot plate; but these cakes must on no
account be baked in the oven.
Brenkfant Rolls —Mix together a full teaspoon of
baking powder, one pound of flour and a small tea
spoon of salt; put two ounces of butter into it. mix
it qn'ekly with a half pint of buttermilk or
skimmed milk; make the dough up into little rolls,
ppt them on a well fiouied baking tin and bake for
10 to 1"> minutes. When half baked, brush over
with milk.
Brawn —For this choose a small pig's head or
half of a fairly large one. Clean it thoroughly.
Mlm Haxel Donna, 450S West Street, Oakland
them outside the peaches, alternately, with cream
cheese. Serve with French dressing into which
Roquefort cheese has been grated.
Plum Salad —Pare and pit small plums and fill
the cavity with chopped nuts. Arrange on serving
dish with slices of bananas, forming a circle around
them. Put a bit of whipped crea.n on top of e»o.h
plum and each slice of banana. Serve immediately
with a garnish of crisp cress,
(oroßiiut Salad —One-half cocoanut (grated), two
apples (pared, cored and chopped), one cup celery
(chopped), two tablespoons onion (chopped), one
tablespoon parsley (coarsely chopped), three chill
peppers. Mix, cover with two measures French
dressing, chill and serve in lettuce shells or in
scoo,ped out tomatoes.
Fruit and Nut Saiade—No. I—Mix1 —Mix one cup each
of freshly chopped apples and celery and one-half
cup crumbled pecans or walnuts. Dress with
cooked or mayonnaise dressing and serve on lettuce.
Garnish with one-quarter of a red unpared apple,
cut in thin, crescent like slices.
No. 2 —Mix equal parts of orange pulp, diced
bananas, pineapple and peeled Malaga grapes, and
serve in lettuce cups, with French or sweet dress
No. 3—Serve halves of peeled peaches with
shivers of sweet almond and whipped cream
flavored with lemon and sugar, in nest of lettuce.
\o, 4 —Serve sweet, Juicy pears (sliced) with
sliced ginger and sou* cream dressing.
No. s—Combine oranges with chestnuts (toiled)
«nd bananas or cherries with strawberries and pine
apple, or serve either alone with French dressing.
Fruit Jelly Salad —Make a clear lemon Jelly with
jelatin as the wrappers on boxes of gelaJn in
struct; allow to partially cool and pour ovrr any
combination of fruits, as grated pineapple, sliced
bananas, oranges, grapes or peaches. Pou/ Into
molds and set in a cool place to harden. English
walnuts (chopped) may be added if desired. Serve
plain or with whipped cream. \
Nut Salad —Take equal portions, of English wal
nuts, hickory nuts and pecan meats, add twice as
much chopped celery, pour over a good salad dress
ing and serve at once on lettuce leaves.
Apple Salad —Use equal parts of apples, celery
and nut meats (English walnuts preferred). Uβ*
any good salad dressing and mix Just before serv
Tkree P Salads—One pint peas, one pint potatoes,
one pint peanuts. Serve with any good salad dress
Polnttettla Salad—Turkey salad with mayonnaise
is decorated with pimento polnsettias and stuffed
Ekk Salad —Mince fine the whites of hard boiled
eggs; mix with cream and a little curry; garnish
with a cooked yolk.
Valentine Salad—Cream cheese mixed with
stuffed olives is served on lettuce leaves, with *
heart shaped slice of pickled beet on top.
Mrs. Lillian G. Graham, San Mateo
hour or so in cold water; then put it into a pan
with a lump of salt the size of an orange and suf
ficient water to cover it; bring this to a boil; then
draw the pan to one side and let Its contents
simmer for three hours. Now lift it out on to a
hot dish, remove every atom of bone (if properly
boiled, these will come away quite easily), and cut
or tear up the meat. Meanwhile pour away three
parts of the liquor in which it was cooked and boil
up the remainder rapidly till reduced to a third
part, putting in with it a bay leaf, a clove or two,
gome peppercorns and a few grains of cayenne
pepper. Arrange the tongue in the middle of a
mold and pack the meat tightly around it, pouring
In the liquor gradually; then cover with a plate,
standing a fairly heavy weight on this, and leave
till set, when you dip the mold in hot water and
turn it out.
Pork Cheese —Cut, but do not chop, two pounds
of cold roast pork into small pieces, allowing four
ounces of fat for every pound of lean; then pack
this into a mold, with pepper and salt to taste,
four sage leaves and two finely minced onions,
filling up the mold with good, well flavored gravy
with which a little gelatin has been dissolved, and
bake for rather more than one-half hour; then leave
it till cold and turn out. Beef may be treated in
exactly the same way, only allowing four ounces
of ham or pork to the pound of beef.
A Breakfast Pate—Cut into dice equal quantities
of calf's liver and fat and lean bacon and fry these
till cooked in butter over a Blow fire, seasoning
them with salt, pepper, minced parsley, shallot and
epfce, and keep them well stirred. Then drain off
the fat and pound the rest to a smooth paste.
Have ready some fillets of poultry (or game Iβ ex
cellent for this, only it must be skimmed), and fry
these in the fat in which the liver was cooked,
adding, if necessary, a little more butter. Now
spread a layer of the force at the bottom of a
raised plate and on this place a layer of the fillets,
sprinkling these with pepper, salt, red pepper and
a little powdered allspice and cloves; repeat these
layers till the dish is full, finishing with the force;
then stand the dish In a pan three parts full of
boiling water and steam for one or two hours,
according to its size. When cooked, smooth,
lightly flatten the surface with the bowl of a spoon,
pour over it sufficient liquified butter to penetrate
it thoroughly and serve cold, with chopped meat
Jelly over It. If It Is to be kept, run good lard
over it.
Pried Ham en Itasrout —Soak some slices of raw
ham in scalding water for a half hour, then lay
them in a frying pan with a teaspoon of vinegar
for each slice; place a little made mustard on each
and a seasoning of pepper. When cooked, lift out
and keep hot. Add a spoon of wine to the gravy in
the pan and a teaspoon sugar; boil up once then
pour it over the sliced ham and serve.
Petltee Rouladea mi Champignone—Slice some
streaky bacon very thin and beat it out with a wet
knife: force out on to each a little mushroom puree
(or any force to taste), then roll up the bacon
diagonally into cigar shape; brush each over with
whole beaten egg and then roll in freshly made
bread crumbs, repeating this twice; fry in plenty
of boiling fat and serve with seasoned watercress
For the mushroom puree, put into a pan one-half
pound of washed and finely chopped shallots, salt
and pepper; let it all draw down at the side of the
stove for 10 minutes, then mix with it two ounces
of freshly made bread crumbs, a teaspoon of
chopped raw parsley and one-half ounce sdaze
Stir this till boiling and use.
(Continued on page 4)

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