The San Francisco call. [volume], February 23, 1913, Image 12

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

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EVERYDAY HELPS FOR WOMEN
TO SALT BEEF QUICKLY
Place the meat on two sticks over a
"mug of cold water. Rub well with salt
snd saltpeter and the salt will be
drawn through so that the meat may
be boiled next day.
Hard boiled eggs for salad or other
dishes should be put into boiling water
for 1- minutes and then immediately
put .into cold water. This prevents
turning black.
Stem vegetables should be cooked
quickly and root vegetables the re
vrrs. .
One teaspoon ( >f lemon juice put into
the water in which rice Is boiling will
make it white and keep the grains
separate.
Olive oil is superior to lard or butter
lor frying.
Cauliflower should be boiled with the
stalks up to prevent the scum from
discoloring the flower.
MARIE WRIGHT.
1378 Pacific avenue, City.
MIKING WORK SEEM LIGHTER
oft times dishwashing or ironing be
comes an irksome task, when you feel
fitted to do more elevating work. There
ia a veal pleasure, if you will but think
bo, in attacking a big basket of
clothes and seeing them evolve into
masses of filmy whiteness.
I find the hours pass quickly and
pleasantly when I am doing a mechan
ical job, as dishwashing, to have pinned
up over the sink a beautiful thought
or poem. T read and reread Thana
topsis the other day while ironing, and
its beauties have seemed to stay by me
ever since.
When your cream curtains come from
the wasli a dirty white, make a little
tan dye and boll them and you will
have a pretty ecru. In the absence of
dye J used some yellow kalsomine pow
der, boiling them in it as a dye. and my
friends have remarked on their pretty
solor. MRS. J. W. McC.
TWO PRACTICAL IDBfAS
Ammonia and water will be found
excellent for cleaning a felt hat. A
little cold water should be put into
a saucer and a few drops of ammonia
to be added. With this the hat should
he sponged thoroughly after being
brushed well. Then a thick cloth
wrung out of cold water should be
placed over the hat. which should be
ironed with a moderately hot iron till
ir is dry. Pulling the cloth away will
raise the nap, and that hat. unless it
is very old, will look almost new after
-this treatment.
Cut glass will take a brilliant polish
if washed first in hot suds and then
dipped into cold water In which a
handful of starch has been dissolved.
Allow the glasses to drain before rub-
Ding with a dry cloth. MRS. K. R.
FAVORITE RECIPES OF CALIFORNIA HOUSEWIVES
CHOICE CANDIES
CHOCOLATE CARAMELS
Melt three tablespoons butter in a granite saucepan and add two
cups sugar and cream. When it boils add three ounces of chocolate;
stir constantly until the chocolate is melted and then occasionally; let
boil until a ball can be formed when dropped in cold water; stir in
another half cup sugar and one teaspoon vanilla; pour into a buttered
pan three-fourths of an inch thick; let cool and mark in squares.
JAPANESE CREAM CANDY
Four cups of sugar, one and a half cups water, three-fourths cup
vinegar, one cup cream, butter the size of an egg. Let boil until it
forms a ball in cold water, then add a pinch of soda and two teaspoons
vanilla. Work very white. Chopped walnuts added after it is taken
from the fire will improve. Cinnamon, peppermint or wintergreen are
also fine flavors for this candy.
MAPLE PANOCHE
Two cups syrup, one tablespoon butter, half cup milk, half pint
pecan meats. Put the milk, syrup and butter on the lire to boil. As
soon as the mixture thickens when dropped into cold water remove
from the fire and add the nuts. Stir for a moment until it begins to
granulate, then pour into a greased pan.
WALNUT CANDY
Melt one cup granulated sugar, stir constantly; add one cup milk,
drop by drop; then two cups granulated sugar. Cook until it forms a
soft ball when tested in cold water. Remove from the fire, add a table
spoon butter and a pinch of salt. Beat until it begins to thicken. Add
one cup chopped black walnut meats. Flavor with maple or vanilla.
CHOCOLATE NUT BAR
Two cups sugar, one cup grated chocolate, one cup water, two table
spoons glucose, one cup chopped nuts. Flavor with vanilla and add a
pinch of salt. Cook sugar, chocolate, water and glucose together until
it forms a soft ball when dropped in cold water. Add one tablespoon
butter and the nuts just as soon as it is done. Stir until creamy and
then pour into a buttered pan.
SMITH COLLEGE FUDGE
Melt one-fourth cup butter; mix together in a separate dish one cup
white sugar, one cup brown sugar, one-fourth cup molasses and half
cup cream. Add this to the butter and bring to a boil. Continue to
boil for two and a half minutes, stirring rapidly at first and then more
slowly. After taking from the fire add one and a half teaspoons vanilla,
Then stir constantly until mixture thickens. Pour in a buttered pan
and let cool.
TAFFY
One cup sugar, one cup molasses, the size of a walnut. Do
not stir while cooking. When it hardens in cold water remove from the
fire and stir in about half a teaspoon soda and beat until foamy. Pour
in buttered plates. Pull when cool.
MARSHMALLOWS
Two cups granulated sugar, seven tablespoons water. Boil until it
hardens in cold water, then add two tablespoons gelatine dissolved
in six tablespoons hot water. Flavor with vanilla. If pink is desired,
gelatine coloring may be added in a small quantity. Beat hard about
20 minutes; pour into a pan sprinkled with powdered sugar. Let cool
before cutting and then roll lightly in powdered sugar.
MISS EDITH V. CRANDELL, box 8\y 2 , R. F. D. No. 1, Santa
Cruz, Cal. (
VEGETABLES
■• ; ' ' ♦■
GREEN ONION FRlTTEßS—(Original!
Clean and chop fine one bunch green
onions and enough parsley to make one
tablespoonful. Beat one egg very
light, bift one cup flour, one teaspoon
baking powder, one level teaspoon salt
and a pinch of sage together three
time?; add the onions to this with
enough milk to make a fritter batter
and drop by spoonfuls in deep hot fat.
Drain and serve with French chops.
MRS. FRED WHITNEY.
2048 Polk street City.
FRIED SUMMER SQUASH
Cut squash in thin slices, bread in
cracker meal and egg like eggplant
Fry in hot fat. MRS. A. B. GEORGE.
Sausalito, Cal.
RICE CREOLE
Shred one-half pound bacon and fry.
Pour off half the grease and fry one
cup chopped, onion with the bacon.
Then add a sweet pepper (chopped
fine), one-half can strained tomato,
one teaspoon celery seed, salt and pep
per. Cook five minutes and add one
cup boiled rice and cook until thick.
Reno, Nev. L. RILEY.
RHUBARB MARMALADE
Four pounds rhubarb (cut up), one
half cup water, juice ahd rind of four
lemons. Put these in a kettle and boil
for" 20 minutes, then add six pounds
sugar and one-half pound walnuts or
blanched almonds (chopped, not too
fine). Boil until quite clear.
MRS. E. B. E.
1121 Laurel street, Berkeley.
Monthly Prizes for Household Ideas
The Call wants every housekeeper to send her most useful and practical house
hold helps and suggestions to this department.
Contributors should aim to be original, helpful and timely in their suggestion
and should write on ONE SIDE of the paper only.
One prize.of $5, one prize of $3 and one prize of $2 will be awarded each month.
Address The Housekeeper Page, The Call, San Francisco, Cal.
HOW TO FRESHEN IP FURS
Furs, when taken out in the fall, are
often found to have a mussed..crushed
appearance. Wet the fur with a hair
brush, brushing the -wrong way of the
fur. Leave it to dry in the air for
about half an hour; then give it a good
beating on the right side with a rattan.
After beating it comb with a coarse
comb the right way of the fur.
I put an adjustable tuck in ray petti
coat just above the flounce. Instead of
sewing it in. T confine it with buttons
and buttonholes or snap fasteners. It
id let out readily lor a long dress and
just as readily shortened for a shorter
i one.
Here is a plan for a noisy telephone.
We have a number of people on our
line and many times the loud ringing
Is annoying. I fold a newspaper in
about four thicknesses and place it be
neath the bells. We can tell each call,
but there Is no noise to disturb us.
A dingy oil cloth may be brightened
by washing with clear water with a
little borax dissolved in it. Wipe with
a flannel cloth that you have dipped
into milk, then v.-ring as dry as pos
sible. M. F.
*
A FEW KITCHEN HELPERS
When boiling tough meat add about
one teaspoon vinegar to hasten boiling
and make the meat tender.
When preparing walnuts for cakes,
cookies or bread, cut out dark centers
to remove bitterness.
When baking anything with sour
milk and soda, add about one teaspoon
of baking powder, which greatly im
proves raising.
To prevent apples from turning dark
while preparing pic?, cakes and pud
dings, squeeze a Tew drops of lemon
juice over them.
To drop a pinch of salt In coffee while
boiling greatly improves the flavor.
Add a few drops of turpentine to
clothes while boiling and you will find
that it improves the whitening.
MRS. FRANKLIN DAVIS.
734 N street. Eureka.
SALADS
* a •>
SAVORY COLD BEEF AND SALAD
Slices of cold beef, one-half ounce
butter, one teaspoon chopped onion,
made mustard, grated horseradish.
pepDer and salt, one hard boiled egg
yolk, bread and butter. Cut the beef
in slices one-eighth inch thick and of
even size. Work the egg, butter and
seasoning together. Put a layer of it
on the beef, then some shredded lettuce!
and another very thin slice of beef on
the top. Put a strip of paper around
each beef sandwich and pack closely
together. Serve with salad.
Pacific Grove. A. C. JOCHMUS.
DELICIOUS FRUIT SALAD
Cut in small pieces one apple, two
oranges, lettuce, ground nuts. Serve
with lettuce leaves and salad dressing.
AURELIA GALEAZZI.
1296 Shotwell street, City.
COOKIES f
* —— _ ».
SHAKER COOKIES
One»and a half cups sugar, one-half
cup butter, one-half cup lard (all lard
may be used If desired), nutmeg to
season to taste; one cup sour cream or
buttermilk, one teaspoon soda, flour
enough to make a soft dough. Mix and
divide in portions. Roll out thin,
spread with sugar and roll sugar in
with rolling pin lightly. This insures
the sugar staying on. Cut it either
with plain or fancy cutters. Put a
raisin in the center of each cookie if
desired and bake quickly.
INA J. EMERSON.
Mokelumne Hill, Calaveras county. ,
A FEW HINTS
Place citron In oven before slicing
until heated through, then it will not
"gum on the knife and can be sliced
with ease and swiftness.
For the daintiest cake decoration,
make stems and leaves of citron and use
bits "f candied cherries and the silver
candies, which can be purchased at any
candy store, for the buds and flowers.
Cot threadlike strips off the outside
of the citron (Its greenest part> for the
long stems, which should be artistically
arranged on the iced cake. Then cut
thin, oval bits of green citron to simu
late leaves and arrange on the sterns.
Make short stemis branching off, to
which the flowers may be joined.
For a pleasing change, substitute
citron in any recipe calling for raisins.
It is a great improvement to a loaf of
plain, white cake to add a cup of diced
and floured citron.
A handful of currants added to the
roast is a great improvement and gives
it a delicious flavor.
MISS EDITH V. CRAXDELL
Box life, R. F V. 1. Santa Cruz.
A SOAP COLLECTOR
Take a email Turkish towel, cut it
in half and sew one square in a bag
with open top and a drawstring. Leave
it where handy and when your toilet
soap is used to a small piece put it in
the bag and so on until eight or ten
pieces accumulate. Then draw string
and nse for bathing, rubbing and soap
ing the body at the same time.
MRS. S. J. U.
050 Webster street. City.
FOR THE WOMAN WITH MANY
BI TTOMIOL.ES TO WORK
Silkotine, mercerized crochet cotton or
"D. M. C' will fill In more rapidly
and make a stronger buttonhole and j
will not knot in using like ordinary '
thread. Much time can be saved In
using either of the above.
MRS. G. A. WEYMOUTH.
Ryan, C.-il.
PREPARING CHEESE
COLLEGE RIP
One pound cheese (diced) melted In
chafing dish, gradually turning in a
glass of strained tomato juice. When
the cheese has melted stir in one tea
spoon dry mustard, a half teaspoon
paprika and a hnlf cup cream.
AURELIA GALEAZZI.
129 C Shotwcll street. City.
ROQUEFORT DAINTIES
Mix one-quarter pound Roquefort
chese with three tablespoons butter and
one tablespoon lemon juice until a
smooth paste results. Mold the paste
into shapes with butter pats or molds.
Garnish with watercress and olives.
Pacific Grove. A. C. JOCHMUS.
PAN DOODLES
Make a sponge (Just as you do for
bread) over night. In the morning take
from the bread dough small pieces about
the size of a walnut; shape them long
rather than round; fry a light brown
in boiling hot lard. Serve hot. Pull
them open and butter them.
Pacific Grove. A. C. JOCHMU9.
CHEESE DISHES FOR THE LENTEN
SEASON
Cheese Crotons—Cover four round
pieces of toasted bread with the fol
lowing: One ounce butter, one ounce
flour, one teaspoon cream, one ounce
Parmesan cheese or two ounces ordi
nary cheese, salt, cayenne and mustard.
Melt butter in a pan, add gradually the
flour and seasoning and let it boil; add
cheese, let it melt, but not boil. Sprinkle
top with.coralline pepper.
Cheese Pudding—Grate equal quanti
ties of bread and cheese, season with
pepper, salt, mustard, a pinch of pot
ash (to assist digestion); mix with two
beaten eggs. Steam one hour.
Celery Cheese —Melt one-half pound
butter with one-half ounce flour in a
pan; gradually pour in one-half pint
milk; season with cayenne, salt, nut-
meg; add one-half breakfast cup
chopped cooked celery and two ounces
grated cheese. Fill some bread cases
-previously fried in fat. scatter a few
crumbs of cheese on top and bake a
few minutes.
Cheese I'ufTw—Four ounces grated
cheese, four ounces flour, one ounce but
ter, one-half pint water, two whole
eggs and one yolk, pinch salt and cay
enne. Put water and butter into pan
to boil fast; stir in flour, salt and pep
per; stir till it leaves the pan quite
clean; remove from fire, stir in cheese,
drop In egg yolk, beat well,' add other
eggs, one at a time. Take two spoons,
dip in boiling fat, the* get hold of a
small portion and mish in fat. Fry a
golden brown; drain on soft paper.
Cheese Souffle —The weight of "two
eggs in cheese, one in butter and a
teacup milk. The whites of the eggs
well whipped and put over tho top
just before putting into oven. Bake for
about 30 minutes.
Stewed Onion* and Cheese— Four me
dium onions, one-quarte»\ pound grated
cheese, one ounce butter, pepper and
salt. Boil onions till soft, about an
hour; strain off the water and break
up the onions fine with a fork; stir in
the cheese, butter and seasonings; get
it hot, but do not let it boil. Serve on
a hot dish with sippets of toast around
the edges. This makes a tasty supper
dish.
Ramekins—One teaspoon flour, two
ounces grated cheese, two ounces dis
solved butter, two beaten eggs, cay
enne and salt two tablespoons cream.
Stir all together and pour into oiled
paper cases. Bake in a quick oven
about 10 minutes. Serve immediately.
Cheese Tartlets—Two ounces grated
cheese, one-half ounce corn flour, three
quarters ounce butter, one or two eggs,
one-quarter teaspoon salt, pinch cay
enne pepper and one gill milk.
Line greased patty pans with pastry,
blend corn flour with butter in a small
pan; add milk and stir till it thickens;
remove from fire, add yolks one by
one, stir well, add other ingredients
and whites of eggs (whipped stiffly)
and stir in lightly. Fill tins half full.
Bake in quick oven about 15 minutes.
Serve at once. MARIE WRIGHT.
1378 Pacific avenue. City.
SPONGE CAKE
Two eggs (well beaten), add one cup
sugar (beating again), one cup flour,
one and a half teaspoons baking pow
der, one-half cup hot milk. Add milk
gradually. MRS. C. A. PAGB-
Eureka, Cal.
FOR THE LONG HAT PIN
So many accidents have happened,
and will happen, from the point of the
long hat pin that every woman or girl
who vises one should make it her indi
vidual duty to see that all points of
those she is wearing are sheathed or
covered.
Here is a very simple way not only
to avert the danger but also to make
the point of the pin as attractive as
the head. Take small corks three
quarters of an inch long and half an
inch across the end. With the scissors
cut out a little at the top to give*a
slightly irregular appearance. Now
the corks may be gilded, silvered or
painted, covered with silk and made
to represent a tiny rose. As they are
easily pierced with a needle, they may
he studded with tiny beads, always
leaving the small end free for the pin
point to enter. When the hat pin is in
use on the hat it is but an instant's
work to put one of these protectors
on the point of the pin. Also, when
you take the hat off still keep them
upon the pin. They stay in place very
firmly and are far more attractive than
a bare point.
Having received a stab on the arm
in passing one in i"h<* theater the ef
fects of it remained with me long
enough to take care no one else suf
fered from my hat pins. MRS. L. H.
TWO USEFUL SUGGESTIONS
When an egg has l«cen boiled too
long it can be softened by lifting the
saucepan from the fire, quickly plac
ing it under Die faucet and allowing
a good stream of cold water to run
Into it. The sudden shock in changing
from hot to cold lias tho curious effect
of softening the egg. This is a splen
did way to secure consistency in cook
ing for invalids.
To remove obstinate grease spots,
soak in benzine, place between double
layers of blotting paper and press with
a medium hot iron. MRS. WYN'N".
Trigo. Cai.
Monthly Prizes for Cooking Recipes
A first prize of $5, second prize of $3 and a third prize of $2 will be given each
month for the best cooking recipes sent to this department and published on this
Contributors will please write on one side of the paper only and sign name and
address at bottom of each separate recipe.
Address The Housekeeper, The Call, San Francisco, Cal.
FISH and SHELL FISH
SHRIMP SAUTE
One teaspoon butter (not browned)
thickened with one tablespoon flour.
Dissolve with one cup soup stock. Add
liquor of one can French mushrooms,
three cans shrimps, pepper and salt,
three teaspoons Worcestershire sauce,
one-half cup parsley (chopped fine).
one cup rich sour cream and mush
rooms. Fry soda crackers in butter
and serve. Very good.
MISS F. CAREY.
Box 277, St. Helena, Cal.
CODFISH WITH EGGS
Tear Into pieces a pint bowl codfish
and put In a stewpan with water to
cover. Place on the back of the stove
and change the water when It becomes
salty. When fresh enough to suit
taste, drain off water, add a lump of
butter the size of an egg and let It
melt; then stir in one tablespoon flour
and cook, but do not brown. Add
three cups milk which has first come
to a boll and break in carefully as
many fresh eggs as persons to be
served. Remove the eggs when whites
are done, place them on a shallow dish,
pour the fish over them and serve.
Folsom, Cal. MRS. D. E. WILEY
STUFFED BAKED FISH
Four pounds fish, ope cup bread
crumbs, two tablespoons butter, a little
pepper, one-quarter cup hot milk or
water, two teaspoons salt, one table
spoon chopped parsley, one saltspoon
thyme and one egg. Prepare the fish
and wipe dry. Mix crumbs, seasoning,
butter and hot milk; beat egg and mix
it in. Fill fish with this force meat
and sew It up. Run a trussing needle
with a doubled white string through
the head, middle of body and tail.
Draw fish into shape of letter S and
tie firmly. Place fish in greased pan,
brush over with melted butter, dredge
with crumbs and bake in a moderate
oven about 45 minutes or until, when
pierced with a fork, no juice will run
Out Place on hot platter, draw out
string and garnish with parsley and
slices of lemon. Serve with egg,
anchovy or parsley sauce.
MRS. C. F. RAPP.
517 Bartlett street. City.
HASH FROM CODFISH
Put fish, potatoes and peef that may
be left over from the dinner into a
chopping tray and chop fine, mixing all
together. Fry out slices of pork, turn
the hash in frying pan and pour on a
little boiling water. Heat up slowly
and stir brown without burning, then
smooth it out and fold as an omelet.
Butter may be used instead of pork if
desired. MRS. D. E. WILEY.
Folsom, CaL
TROUT IN JELLY
This is a beautiful supper dish and
may be arranged as follows: Turn the
fish into rings with tail in mouth.
Prepare a seasoned water in which to
boil the trout. The water should have
a little vinegar and salt in it and may
be flavored with a little onion or a
clove of garlic. When the water is
cold, place the trout in and boll them
very gently, so as not to break them.
When done, lift out and drain. Baste
with flsh jelly.
Fish Jelly—Soak one-fifth bar gelatin
in one-fourth cup cold water, strain
one cup flsh stock (in which flsh was
boiled) and stir mixed gelatin into it
Pour it over the ringed flsh when lat
ter is cold and put on Ice to harden.
Garnish with parsley. Other fish may
be served in the same way, such as
shad, striped bass, etc., allowing more
of the flsh jelly to cover it.
MARIAN TAYLOR.
442 East Sixteenth st. East Oakland.
SOME KITCHEN HELPS
Glassware that has been washed in
warm, soapy, blue water and dried in
warm sawdust will have all appearance
of the real article.
The faded flowers from the summer
hat need not be thrown away, but can
be brushed, the petals and foliage
straightened and arranged in either
mixed or separate bouquets' and sprin
kled with perfumed water. They will
have all appearance of fresh flowers.
They will cheer a gloomy corner, and
when tired of one bouquet place in a
box and bring forth another, thus hav
ing a variety.
A waste paper basket can be made
from a peach basket by staining it the
desired color, trimming it with the
brass hea,d thumb tacks. A large bow
of discarded hat ribbon will add to the
trimming.
A towel rack with the three arms
placed on the Inside of the closet or
wardrobe, will be found handy to place
the neckties on. They can be easlly
selected Without hunting through the
box. A board about 12 inches long. Into
which brass hooks have been screwed,
can be hung on the door and used for
belts or strings of beads.
A patchwork quilt may be made from j
castoff coats, pants, dresses, etc. One
thickness of ticking for a lining is suf
ficient and easier to wash. On account
of the material being heavy, It will be
best to cut the pieces In large blocks.
Although it is not extremely pretty,
that will not be thought of when Jack
Frost forces his company upon us. It
Is comfortable and better than old coats
on the bed, also better than selling
them to the rag man for a few cents.
Wash and dry flannels as quickly as
possible if you wish to keep them soft
and white. Faded blue hair ribbons
may be freshened by allowing them to
stand in strong blue water a few min
utes after being washed, and ironed
with a warm iron. MRS. R. W.
WRINKLES FOR THE COOK
To improve the appearance of boiled
fish, rub. over with a lemon before put
ting it into the pan: also remove any,
scum before taking the fish out of the
water. Then sprinkle with parsley,
cut lemon or prawns.
To whiten .poached eggs, drop a little
vinegar Into the water.
To make use of the white of an egg,
mix with one tablespoon water and
brush over fish, croquettes or rissoles,
instead of using a whole egg.
To make sauce a nice consistency,
use one ounce flour to a half pint
liquid. - jfc.
To Mukc Flour"—One-half
pound carbonate soda, one pound
cream tartar, 24 pounds flour. Put the
mixture through a fine sieve and keep
in a dry place. MARIE WRIGHT.
137S Pacific avenue, City.
| BUNS, BREAD, BISCUITS !|
RICE FLOUR AND MUFFINS
Sift together one and half cups rice
flour, two cups wheat flour, one-half
teaspoon salt and one and a half table
spoons baking powder; add one pint
sweet milk, dne tablespoon melted but
ter and a well beaten egg. Beat
smooth and bake in gem pans or muffin
rings. A. C. JOCHMUS.
Pacific Grove.
CALIFORNIA GRAHAM MUFFINS
Sift together one cup graham flour,
one-half cup white flour, two table
spoons sugar, one saltspoon salt and
two teaspoons baking powder. Beat
one egg to a froth, add to it one cup
milk and beat into the flour. Bake as
usual. A. C. JOCHMUS.
Pacific Grove.
SHORTBREAD—(Canadian Recipe)
Two cups butter, one cup sugar, four
cups flour, white of one egg, whipped
up stiff. Stir the butter to a cream,
then put in sugar and stir five or ten
minutes longer. Add white of egg,
then tho flour, gradually. Roll out on
paper half an Inch in thickness and
lift the paper into the baking pan. Cut
in squares after it is baked.
Reno, Ncv. L. RILEY.
OATMEAL MUFFINS
Two-thirds cup rolled oats, one cup
scalded milk, three tablespoons sugar,
one-half teaspoon ' salt, two teaspoons
melted butter, one and a half cups
flour, four teaspoons baking powder.
Add scalded milk to the rolled oats
and let stand for Aye- minutes; add
sugar, salt and melted butter; sift in
flour and baking powder; mix thor
oughly. Bake in muffin tins 30 min
utes. L. RILEY.
Reno, New
DELICIOUS BUNS
One-half cup lard, two-thirds cup
sugar (creamed), one quart yeast,
enough flour to make a thin batter. Let
raise over night. Next morning add
enough flour to make dough. Let raise
and cut Into buns. Cream butter and
sugar, a little cream and cinnamon to
gether, spread over top, let raise till
very light. Bake carefully.
MRS. FRANK BSHBACH.
222 West Magnolia street, Stockton.
GLUTEN BREAD
Take ono cup good yeast, about one
quart gluten flour, smalt teaspoon salt,
warm water enough to moisten same as
for white bread. Let raise over night
and next morning make into loaves.
Let raise again and bake. Very nu
tritious for convalescents.
MRS. FRANK ESHBACH.
222 West Magnolia street, Stockton.
r FRUITS T
c — *
APPLE BUTTER
Boil 10 gallons sweet cider in a brass
kettle until reduced to five gallons;
take one bushel apples, wash, drain
and put them Into the boiled cider and
when soft stir constantly with a
wooden spoon until finished. Two
hours will be required if cooked slowly.
Add cinnamon and cloves to taste and
remove from Are. While hot, pour the
butter into a well glazed crock or stone
jar and set away to cool.
MRS. FRED WOOD.
2811 Bush street. City.
PEACH BUTTER
Pare and slice fine the peaches and
proceed as in apple butter, only adding
water instead of cider. Quince and
other fruits may be substituted.' Mar
malade can be made by adding three
quarters pound sugar to each pound of
pulp. MRS. FRED WOOD.
2SII Bush street, City.
February Prize Winners
"EVERY DAY HELPS" DEPARTMENT
Prizes are awarded in "The Every Day Helps"
Department:
First Prize, $s— Mrs. Hamilton Butler, General
Delivery, San Francisco, on article entitled "A New
Lighting Effect," published February 16.
Second Prize, $3— Miss Edith Crandell, Box 8P b,
R. F. D. No. 1, Santa Cruz, Cal., on article entitled
"Uses for Burlap." published February 16.
Third Prize, $2— Mrs. J. E. Childs, 816 Alabama
street, Yallejo, on article entitled "How to Make
Smelling Salts," published February 16.
RECIPE DEPARTMENT
Prizes are awarded to the following contributors
in the Recipe Department:
* First Prize, $s— Mrs. E. B. E., Berkeley, on recipe
entitled "Rhubarb Wine," published on this page
today.
Second Prize, $3— Mrs. Marie Wright, 1378 Pa
cific avenue, city, on recipe entitled "Golden West
Pudding," published February 9.
Third Prize, $2— Mrs. C. L. Russell Jr., 133 West
Kern street, Tulare, Cal., on recipe entitled "Lunch
eon Dainties," published February 16.
Checks will be mailed to the winners.
If you are not among the winners, try for a
March prize. ___
FINDS IT A SAVING, TOO
Now that coal is so high.ln price
I call it a great saving to keep my
stove going from one week to another.
I save both coal and wood and, best
of ail, the nervous rush to get things
well cooked and ready for breakfast.
First the stove must be kept very clean
on top and soot raked out now and
then. At night I poke the grate until
there are no ashes left. Then I poke
down the fire and let all dampers be
open, and let the fire burn up good.
I then fill the stove about half full
CAKES
CHOCOLATE CAKE
Beat together one-half cup butter
and one and a half cups sugar; stir in,
one at a time, three eggs, beating mix
ture after each egg till It Is well
blended. Melt one cup chocolate with
three tablespoons hot milk and three
tablespoons sugar; mix well and add to
the above. Then add gradually (alter
nating first milk, then flour) one scant
cup milk and one and a half cups flour
into which one and a half teaspoons
baking powder has been added. If
too thin, add more flour. Divide Into
two parts. Vanilla may be used for
flavoring if desired. Bake in two pans
and frost with milk frosting.
Milk Froatinsr —Two cups sugar, two
thirds cups milk, butter size of a wal
nut (unsalted is best). Cook till thick.
Beat with an egg beater till cool and
thick. Put on cake and between layers.
INA J. EMERSON.
Mokelumne Hill, Calaveras county.
HOT SYRUP SPONGE CAKE
Three-quarters cup sugar, two eggs,
one cup flour, one-half cup water, one
tablespoon lemon juice, one and a half
teaspoons baking powder, pinch salt.
Beat eggs thoroughly with lemon juice
and salt. Make a syrup of sugar and
water. Pour over beaten eggs and
beat thoroughly. Put into* this the
flour and baking powder. Bake in a
shallow pan In a moderate oven.
Reno, New L. RILEY.
CRULLERS
Take one tablespoon butter and beat
it up with a half cup sugar, two cups
flour, two teaspoons baking powder.
Mix with one egg a little flavoring and
milk and make a stiff dough; roll out
and cut with cutter. Fry In boiling
lard a light brown. Sprinkle with
sugar. MRS. MILTON.
Hotel Ray, Sacramento.
WINES and JELLIES
RHUBARB WINE
Take 50 pounds rhubarb and wipe
with a damp cloth, then bruise It well.
Put the crushed stalks and juice Into
a tub and pour over It 10 gallons of
cold water, cover with cheese cloth and
let this remain nine days, stirring two
or three times a day. Then drain off the
liquor and to each gallon put three
pounds of lump sugar, juice of one
lemon and one-half of the rind (cut
fine). Put Into cask or large jar with
two ounces gelatin and leave It (un
stopped) for a month, then bottle and
add two or three raisins to each-bottle
Cork tightly. MRS. E. B. E.
1121 Laurel street, Berkeley.
WINE JELLY
Take pint of water, quarter pound
granulated sugar, two ounces gelatin,
juice of six lemons and six oranges,
half ounce coriander, half ounce cin
namon stick, three eggs and one glass
of sherry. 801 l the water, the sugar,
the coriander, cinnamon and gelatin.
Add the beaten whites of three eggs
with a glass of sherry wine. Take
from fire. Add the fruit juice. If not
sweet enough add a little more sugar;
strain; put into covered saucepan; let
it stand for 15 minutes, then* press
through a felt jelly bag, having first
rinsed the bag in cold water.
MRS. FLORENCE WEST.
131 Wool street, City.
ELDERBERRY SAUCE
One-half cup dried elderberries, four
cups water; cook until nearly done,
then sweeten to taste; add more water
if necessary. Boil 15 minutes. Take
a heaping tablespoon cornstarch, mix
with cold water and stir in the berries.
Stir them until thick. Serve cold
MARY A. MITCHELL.
Paskenta, Tehama Co., Cal.
The San Francisco Sunday Gall
of coal and allow it to burn up a few
minutes. When this is done I shut off
all dampers and drafts. I clean
the top of my stove so that It will
look nice and Inviting when I get out
in the morning. When I clean out
the stove I open all the windows and
air out the kitchen, then shut all up,
and I have a nice warm, pure kitchen.
When I get out in the morning I open
all the dampers In the stove and In a
few minutes I have a splendid Are. I
can bake anything with that same fire,
such as potatoes, cakes, etc.
MRS. A. L. J.
VIRGINIA STUFFED HAM
I Put one ham into boiling water and
I cook three hours: cool and remove the
skin and bone. Make a dressing of a
j loaf of white bread, three onions
(chopped fine), one tablespoon butter,
| one teaspoon each celery seed, sage
and thyme, and a little pepper anj salt.
Make a deep Incision in ham and re
move the bone. Fill the cavity with
the dressing. Sprinkle with brown
sugar and bake slowly for two and a
half hours. Baste with the liquor In
which the ham was boiled.
C. A. EDDY.
College City, Colusa county, Cal.
HAM WITH MADEIRA SAUCE
Soak over night one ham. Trim and
cover with cold water. Put In two
onions, parsely, carrots, celery, pepper,
bay leaf, a few cloves and one cup
vinegar. Let simmer slowly till done.
Take out, remove the skin, cover with
breadcrumbs and bake until brown, or
omit breadcrumbs and cover with a
paste made of two teaspoons browned
flour and half cup brown sugar moist
ened with Madeira, Spread over ham
and brown.
Sauce —Two teaspoons lard and two
teaspoons flour; brown until dark and
add to the water in which ham was
boiled. Flavor with a glass of
Madeira, C. A. EDDY.
KIDNEY WITH TOMATO SAUCE
(Creole)
Cut a fresh kidney in small pieces
and fry. When almost done add a
sliced onion, half a cup tomatoes and
a slice of ham. Fry until done, then
add one tablespoon flour, a piece of red
pepper and a teaspoon chopped garllo
and parsley. Thin with a little water,
season with salt and cook a few min
utes. MRS. FLORENCE WEST.
131 Wool street, City.
MOCK COOKIES
Roll good pie crust very thin and
stamp out in circles. Have ready some
finely minced ham or corned beef,
season to taste and moisten well with
melted butter. Spread half the circles
with mixture, wet the edges and cover
with remaining circles, pressing edges
together with a fork. Bake until crisp
»nd brown. AURELIA GALEAZZI.
1296 Shot well street. City.
CHICKEN DELIGHTS
Cut meat from a boiled foul or
chicken, trim Into neat pieces and ar
range in individual ramekins, allow
ing three or four small parboiled
potato balls and a generous spoonful of
thickened stock to each one. Cover the
tops of ramekins with biscuit dough
(rolled quite thin) and bake until
crisp. AURELIA GALEAZZI.
1296 Shotwell street, City.
MEXICAN BEEP ROLL
One pound finely chopped lean beef,
one-half ounce butter, one beaten egg,
two tablespoons cream, one ounce
breadcrumbs, pepper and salt and a
little powdered allspice. Season the
beef with salt, pepper and allspice; add
butter, cream and breadcrumbs. Form
into a neat roll, place in a well greased
pan and bake for one hour, basting
frequently. Before finishing, dredge
the roll with flour, baste with butter,
let froth and brown nicely. Remove
from the oven, drain away all fat and
let the roll remain till cold. Tak«
whole or cut in thin slices to the piP*»Vav
♦Pacific Grove. A. C. JOCHMUS.
COLD TONGUE IN JELLY
A canned or fresh tongue, one pint
gopd, clear stock; one onion (stuffed
with cloves), one-ha.lf ounce gelatin,
seasonings. A canned tongue makes a
good dish, but a fresh one is better.
Put on the stock with seasoning and
the onion, to cook gently. Meanwhile
soak the gelatin. Strain the stock, add
the gelatin, let all dissolve and color a
nice brown. Cut the tongue into thin
slices and arrange m a plain mold or
pan, seasoning and scattering chopped
parsley over it all. When the stock is
nearly cold pour it on the tongue.
Set a plate over with weight on it.
r. When set, turn out and serve.
Pacific Grove. A. C. JOCHMUS.
CHILES CON GUISO
Braize some green peppers on top
of the stove, peel them and take out
the seeds, unless you prefer them very
hot. Stuff with cooked beef or
(chopped fine with a little onion), sJSkV
to taste. Roll in a batter of egg and
flour and fry in boiling hot lard or
olive oil. Serve'with tomato sauce.
MRS. V. PAULSON.
MEATS