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Favorite Recipes of California Housewives
MONTHLY PRIZES FOR COOKING RECIPES —' —■* I l A first prize of $3, second J I prize of $2 and five prizes J | of $1 will be given each j | month tor the best cooking j l recipes sent to this de- j * partment and published I ? on this page. I | Contributors will please j | write on ONE SIDE of j * the paper only and sign j | name and address after j j each recipe. I Address THE HOUSE- \ j KEEPER, THE CALL, San j | Francisco, Cat. | 0-»-«-»-»-»—"«"»"•"■»'■»'«■«"tM«"»">-»-«—••••0 IN THE EDITOR'S MAIL Editor Housekeepers' Page: T wish to thank you for so kindly awarding me the first prise in the "tfewlywed's cooking contest." T certainly waa greatly surprised, also honored, and •will try again some day. Toure truly, MRS. EDW. H. NOHRDEN. 150 West Lake avenue, Watsonville. BUNS, BREADS, BISCUITS Dough Boys Two and a half tablespoons yellow cornmeal, two tablespoons flour, ene tablespoon, sugar, one ealtspoon salt, one teaspoon baking powder, one egg and enough milk to make a drop bat ter. Beat well and drop by teaspoon into smoking hot lard. Serve hot with butter or syrup. MISS MINNIE DUSOLD. 2236 Pine street, City. Southern Corn Bread This is sometimes called "spoon bread." If you have not eaten tt and will take the trouble to make It. you will be well repaid for the effort. One quart buttermilk, one scant pint white meal, two eggs beaten separately, one pound sugar, half tablespoon ealt, one pound melted butter, half table spoon soda dissolved In warm water. Stir buttermilk with meal and dry In gredients. Add eggs, melted butter, soda and fold in beaten whites last. Do not fear that this batter is too thin, for that is the secret of its de liclousness. Bake 40 minutes in bak ing dish. Cut out with spoon. MISS INEZ GRIFFITH. 841 E. Second Street. South, Salt Lake City. Utah. New England Doughnuts One cup sugar, one e*r, four table spoons hot lard, one cup sweet milk, two teaspoons baking powder, one fourth of «. teaspoon ground nutmeg and flour to make a eoft dough. Roll thin, cut and try In deep, smoking, hot lard. MISS MINNIE DUSOLD. 2236 Pine street, city. Fruit Rolls Mix together one quart flour, one teaspoon salt, two tablespoons sugar, two teaspoons baking powder and rub In two tablespoohs butter. Cut fine one-quarter pound cttron. Seed and halve one-quarter pound raisins. Mix fruit evenly with dry ingredients and make to a firm dough with milk. Knead on board for a moment, divide Into pieces etse egg. make Into leng rolls and lay one inch apart on flat greased pans. Brush with milk and bake in a very hot oven. LOUISE DUSOLD. 8236 Pine street, city. French M utfins One and one-half pints flour, one cup honey, one-half teaspoon salt, two tea spoons baking powder, two table spoons butter, three ergs and little over one-half cup milk or thin cream Sift together flour, salt and powder, rub in butter cold and add beaten eggs, milk or thin cream and honey Mix smoothly Into batter tlna, cold and fully greased, and bake In good steady even seven or eight minutes. MISS MINNIE DUSOLD. 28S« Pine street, city. DESSERTS Nut Apricot Part ait Mix cup of apricot pulp (stew the apricots and press through a sieve), half cup powdered sugar, tablespoon of lemon juice, half cup chopped nuts; dissolve half package granulated gela tine in half cup of cold water and stir Into other ingredients. When begln ing to set beat a few moments; then fold in lightly one cup double cream, which has been whipped firm. Set to stiffen. Decorate with- cream and nuts. MISS L. C. GARRISON. R. R 3, Modesto. Fruit and Wine Soups Relished by Foreigners Apple Soap—Pare and stew eight fine apples in half a pint water. Add sugar to taste, press through a sieve, flavor with lemon Juice and nutmeg and add one tablespoon cornstarch. Cook about 10 minutes and when cool add one pint white wine and pour it over four apples sliced and cooked in syrup. Strawberry soup—Wash and drain half a pound strawberries; sprinkle them with sugar and set them aside. Make a syrup of one pound sugar and three pints water; add one and one-hslf pounds strawberries and the Juice of a lemon. Mash, strain and cool this; add half a pint light wine and the sugared berries. Serve very cold. Wine Sonp—Mix rapidly on the fire one quart white wine, one quart water, one tablespoon cornstarch, yolkr of six eggs, Juice and rind of a lemon and four tablespoons sugar. Btir It. but do not let It boil. Then add the beaten whites, sweetened with sugar, and put on ice to cool. Seed Raisin Pnddlng—Pick and seed one-half pound fine raisins; add one-half gill maraschino cordial and simmer until soft. Beat yolks of six eggs and six ounces sugar; add one- and one-hslf pints cream and stir until thick. Then add one and one-half ounces melted gelatin; stir and add one-half gill more cordial. Pack all Into a mold and set on Ice, but do not freeee. Serve with little fancy cakes. chocolate Soap—Boil two ounces grated chocolate, a spoon of vanilla, sugar to taste and one quart milk until smooth. Add the yolks of four eggs well beater, take off and pour over slices of stale sponge cake. Serve cold. Clnret Sorbet—Required: Three oranges, water, half a pound sugar, one pint claret and one tablespoon brandy. Rasp the lumps of sugar on the rinds of two of the oranges, then add half a pint water, cover far a time and then boll to a syrup. Take from the fire and when a little cool add the strained Juice of all the oranges. When cold stir in the claret and brandy. Then freese as for other sorbets. One tablespoon or leas of dissolved red currant Jelly If sometimes added to this, and in place of the brandy a dash of port can be used. cfcerry Ro«l (Berlin)— Trim and stone one pint red cherries; add one pint water. Juice and grated rind of a lemon, cinnamon and sugar to taste and three tablespoons claret. Cook until done and serve, hot or very cold, with a plate of buttered toast. It will take about 30 minutes to cook, mashing the fruit well. These fruit and wine soups are favorite hot weather fare in Austria and Germany. MRS. MARIE WRIGHT. 1298 Union street, City. SALADS Mock Crab Salad When crab* retail from 20 to 85 cents each, according to else, the cost of a crab salad becomes quite aft ttem In flgurlhg the expense of a good dinner, especially where eight or ten portions are to be nerved. This amount would require at least two or three large slsed crabs, an*, with attendant ingredients, would amount to some thing shout a. dollar or more for the entire dish. But an Inexpensive substi tute for crab can be found In halihut, which retails from 12H to IS rent* a pound and serves admirably when flav ored with a little of the crab meat it self. One 25 rent crab will suffice fdf a large salad, and when properly pre* pared the combination with halibut can not he distinguished from a filling: made entirely of crab meat. Pone and boll the Water, chill and desiccate It, mixing* thoroughly with the crab. Add salt and let stand one hour to acquire the crab flavor. Mix with carefully prepared chopped celery and erlsp let tuce broken Into bits, reserving the whitest leaves to receive the filling and tarnish the dish. Mayonnaise dressing, made as usual, will have a stronger crab flavor by mashing- the coral of the crab through a sieve and beating into the mayonnaise, which also enriches it and saves oil. gait, vinegar or lemon Juice, bay leaf, onion Juice, cayenne and sometimes the spiced mustard vinegar from mustard pickles oan be used to give piquancy to the mayonnaise. Tanned crab can be used instead of fresh when necessary. This makes a delicious and inexpensive crab salad, in all respects equal to the genuine. MRS. M. B. LIN*t>LEY. IfSS E. Sixteenth St., Oakland. Pimento Salad Dice four tart apples; add one small can of pimentos cut In strips and one cup pecan or English walnut meats. Mix well with enough mayonnaise to hold together nicely. W T hen ready to serve top with whipped cream, slightly sweetened. MISS L. c. GARRISON. R. R. 3, Modefeto. Salad News Carrot Salad—A simple and cheap salad that ie dainty and appetising is made of diced carrots and bits of pars ley. The carrots are cooked tender and when cold cut Into small cubes. Add bits of parsley and mayonnaise dressing. This Is an unusually pretty dish. In the winter one can grow parsley In a box in the kitchen window. Salad dressing if kept In a covered dish will keep for a week or two. MAME E. BUXTON. Redondo Beach. MEAT Smothered Round Steak Into a thick round steak sift enough flour to cover, then pound it ell in. Turn over the steak and repeat. Have the frying pan hot and fry the steak. Cover with boiling water and allow It to simmer one hour and a half. Salt and pepper to taste MRS. T. K. M. Calistoga. Sotsberry Steak Remove all fat and gristle from a round steak and put through the meat grinder twice, removing all particles that cling to the grinder. Form Into patties about three-fourths of an inch thick, using a fork. Never moid with the hands. Broil or fry In a hot pan. Salt after cooking. MRS. tK. M. Calistoga. Steak and Bacon Strips Take round steak and cut into square strips large enough to roll. Next take slices of bacon, place In piece of round steak and roll, keeping ends together by a toothpick. Place oil In pan, and brown steak. Then put 111 saucepan which contains enough water to make good gravy. Let this all cook thoroughly. Season and stew with chopped onion, parsley and a kernel of garlic. MRS. E. P. HOPPER 584 Thirty-eighth St.. Oakland. Stuffed Fillet of Beef Cut through the center of a piece of fillet, weighing three pounds, and stuff with cooked ox tongue cut in small pieces Lard the outsVde of the meat, season well with ealt and pepper, cover with buttered paper and bake In a well buttered dish In a quick oven fifteen minutes. Pour over It one gill rich stock and a glass of port wine and cook until the meat Is only Slightly underdone. Lay the meat, when cooked, or. a bed of rice and garnish with artichokes cooked and the center* ■craped out, the hollows being filled with green peas. Boil the liquor re maining in the pan with one gill toma to sauce. Strain and serve separately. E. A. EDDY, College City, Cal. Beef Croquettes Chop fine four cups rare roast beef and season highly with pepper, salt and a small piece of chopped onion. Make a sauce of one cup stock and one tablespoon flour, and dissolve into this half a teaspoon extract of beef. Mix sauce with the meat and shape gently Into small balls. Roll in fine bread crumbs dried In the oven, and then In beaten egg, and again in crumbs. Fry In smoking hot leaf lard. MRS. L. WARD, 182S Addison St., West Berkeley. An August Prize to Best Answer Editor Household Department—Bear Sir: Will you please ask how I can get up an easy and appetising Sunday dinner? I would like to have a little leisure time to myself— in other words, I believe that "six days shalt thou labor and the seventh rest." Oakland. * IDA M. WHITE. Possibly many of you have often thought of what a boon it would prove if the burden of housework could be considerably lightened on the Sabbath day. Or, again, perhaps some of you have solved the problem and can Supply the information desired. In any event. The Call will award one of the August prizes to the best menu or all around suggestions which will aid this housewife—and many others who may profit by them. Send Your Replies in Immediately Ravioli A fried and Tested fteefpe Make a dough of two efgs. one quart water, one teaspoon salt with as much flour as it win take. Knead for two or three hours until elastic, Roll as thin as possible and spread a filling half an inch on half the amount of dough that la rollSd. Fold over the other half and out Jntd two inch squares. FH1I»»— Put one Quart boiled spin ach through a coilander; add one cup bredacrumhs, one cup grated parmesan cheeSe, half cup parsley chopped fine, ene tablespoon chopped garlic, one tea spoon parsa, chopped, half cup olive oil. One pound brains boiled tender and mashed to a paste, one cup cream, eight eggs, one teaspoon nutmeg and salt to taste. Mix well and fosat until eggs are light. Gravy—About two or three pounds b«ef, one-third cup olive oil. half cup chopped onion, half cup dried mush rooms, one tablespoon tomato conserve, ono tablespoon each rosemary, parsa, parsley, garlic and spices and a dash Of pepper and salt. Cut meat In pieces and browrt in hdt oil. Add the onions, garlic and rosemary. Stir frequently and when browned add conserve, dis solved in cup of warm water, the mush rooms and the cup of hot water they were soaked in. a dash of cinnamon, nutmeg, cloves, allspice, mace and black pepper and salt to taste. Boil the ravi olis 30 minutes or until tender In hot salt water. When tender put in a col ander and drain. Put some grated cheese and gravy on a platter, put In a layer of ravloias. then cheese and gravy alternataiy. Add more grated cheese and gravy fast. A few olives may be added. Do not boll gravy too long and add water as needed. If not convenient to use beef gravy, beef extract may be substituted If made rich. MRS. M. STEWART. 1748 Larkin street, cltv. Maple Buds Two cups brown sugar, 1-3 cup water, white of one egg, chopped wal nuts or any preserved fruit. Roil sugar and water together 40 minutes, add to the well beaten egg and beat until stiff. Add fruit or nuts and drop on oiled paper. LOUISE DUSOLD. 2236 Pine street, city. A SUBSTITUTE FOR COFFEE Two quarts wheat bran, one cup Indian meal and two cups maple syrup. Mix these to gether thoroughly with the fingers. Place in a large baking pan and brown in the oven until the color of ordinary coffee. Stir it often to prevent scorching. Prepare as usual, one heaping tablespoon for one cup water. Use boiling water and boil it 10 minutes. Serve with cream and sugar. A. C. JOCHMUS. Pacific Grove, Cal. PUDDINGS Chocolate Padding One cup hot water, one cup sweet milk, one cup sugar, one egg, three tablespoons cornstarch, three table spoons chocolate, melted, a lump ot butter slse of an egg. Have the milk and water hniling. Add the cornstarch and chocolate dissolved 1h a little warm milk, then the egg and sugar beaten light. Cook until It thlcksns, stirring until smooth. Turn Into molds. Serve cool. MRS. L. K. SMITH. Yountvllle, Cal. Cherry Pudding Two eggs, one cup milk, half tea spoon salt, one tablespoon melted but ter, one and one-half cups flour, one teaspoon baking powder, pinch of salt. Mix In order given and turn into shal low greased pan. Over top put two pounds cherries. Press them Into the batter ahd sprinkle With three table spoons granulated sugar. Bake an minutes In moderate oven. Serve hot with cream and sugar. LOUISE DUSOLD. 2286 Pine st, City. Trifle Pudding Spread slices of stale sponge cake with raspberry jam, arrange nicely In a crystal dish and pour a little sherry wins over them. Now make a custard with the yolks of three eggs and a little milk. Flavor with a hay leaf. Beat the whites of the eggs stiff with a Uttle castor sugar and arrange nicely on top when custard IS cold. This can be made extra nice by put ting canned pears, apricots or peaches on top of custard and double cream whipped with a little vanilla In place of the white of egg. This Is delicious for summer. MISS J. A. M'INTYRE. 4 881 Clark street. Oakland. Cherry Pudding Two eggs, one cup milk, one-half ieaspoon salt, one tablespoon melted butter, 14 cups flour, one teaspoon baking powder, a pinch salt. Mix In order given and turn into shallow greased pan. Over top put two pounds cherries and press them Into the batter. Sprinkle with 8 tablespoons granulated sugar. Bake 80 minutes in a moderate oven and serve hot with cream and sugar. LOUISE DUSOLD. 2236 Pine street, city. Prune Pudding One cup finely chopped, 'seeded prunes, 2-8 cup syrup, one cup sweet milk, two eggs well beaten, spices to taste, one teaspoon soda, a pinch of salt, 14 cups graham flour sifted. Steam four hours In a pudding mold or cloth. Brandy Saner—Put about one pint water In sauce pan and let boll. Thicken with cornstarch as thick as you like for sauce, then add one cup sugar, a piece of butter and about a small whiskey glass of brandy. MRS. P. SCHOHAT. 881 Onondaga avenue, city. COOKIES Sour Milk Cookies Two eggs, one cup sugar, half a cup lard, half a cup sour milk, one teaspoon soda. Flavor with soda. MRS. L. E. SMITH. Yountville, Cal. MISCELLANEOUS Cream Puffs One and three-quarter cupe water, a half cup callfine or lard. 801 l water and grease, then stir in one and a half cups sifted flour. Take off stove and while warm add one teaspoon fsalt and a half teaspoon ammonia. Add eggs, one at a time, until you have added six or seven. Drop by teaspoonfuls In a bake pan, about an Ineb or two apart. Bake 50 minutes in a hot oven without open ing the oven. Then five minutes longer. Use cream or cornstarch filling. Get 10 cents ammonia at drug store for cooking. Use half a block and keep In tight bottle or jar. MRS. W. J. MOUNTER. Folsom, Cal. Baked Flour Take one pound pure wheaten flour, tie up very tightly in a pudding cloth, place In a saucepan of boiling water and allow to boil constantly four hours. On removing the cloth at the end of this period a yellowish white ball is seen. When this is cold the softer outer coating is cut away and the hard nu cleus which is left Is reduced to powder with a fine grater. Grate as required, allowing one table spoon wet in cold milk to one pint boiling milk. Boil till smooth and add a little salt. Excellent for summer complaint either in adults or children. The beaten white of an egg may be stirred in if ordered. Useful also In phthisis and wasting diseases and for thin, delicate children. MARIE WRIGHT. 1298 Union street, city. Mexican Chili Con Came Take 20 cents worth of neck meat and 15 cents worth of chill beans and put them on to boll In separate kettles. When meat and beans are cooked put the frying pan on and fill th* bottom with chopped suet. Add two cloves *f»rlie chopped fine and 10 cents ham burger steak. When this is fried pour it Into the kettle of beans and let cook. Take soup from meat and pour Into the beans. Chop the meat fine and put into the kettle of beans. Open a can of tomatoes, take the juice and put It Into the beans. When nearly cooked add one tablespoon cornlns seed, two tablespoons chill powder, three chill peppers and six hay leaves. Season with salt. If this is not hot enough more pepper can be added. This will serve about ten people. MRP. EARL OT WELL. Rox 644, Roseville, Cal. FISH AND SHELLFISH Roasted Clams Wash the clams, lay them unopened In a baking dish and set the dish on top of the range. Cook until the shells open wide, remove the upper shells and transfer the lower—each with the clam and Juice in it —to a hot platter. Squeeze upon each clam a few drops of lemon juice, add seasoning of salt and pepper and serve In the shells. Garnish the center with sprigs of parsley. Serve with tomato ketchup. MRS. B. V. Box 446, Pittsburg, Cal. Curried Crab Melt two tablespoons butter, add one teaspoon curry powder and fry five minutes. Add one teaspoon chopped coConnut, half a gill milk, and let sim mer 10 minutes. Add meat of cooked crab cut in dice, heat well, and add squeeze of lemon juice. Servo with hot boiled rice. MRS. B. V. Box 4 46, Pittsburg. Cal. Oysters Roasted in the Shell Wash and scrub the shells. Cook in hot oven on top of stove over red hot coals or in steamer until shells open. Always place them round shell down to retain Juice. Serve melted butter and vinegar or lemons with them. MISS MINNIE DUSOLD. 2236 Pine street, City. German Coffee Cake One cup scalded milk, third of ft cup shortening, fourth cup Sugar, half salt, two eggs, half yeast cake, half cup seedless raisins, flour enough to make stiff batter. 1— Cream yeast and tablespoon of the sugar together. 2— Add the butter, remaining sugar and salt to scalded milk, and when luke warm add it to the yeast. 3— Beat up eggs and add them and the flour to above, making a stiff dropbatter. Mix well and then add raisins. 4— Cover an« let it rise to double its bulk. Then beat It down and put Into buttered drip ping pans about an inch thick. 5— Put in warm place, cover closely and let it rise again. 6— Brush over with beaten egg. Melt three tablespoons but ter; add a third of a cup sugar and one teaspoon cinnamon, and When sugar is nearly melted add three tablespoons flour. Beat this until smooth and spread over the cake. 7— Bake in a moderate oven about 35 minutes. Accompanying the above reci pe Is the following communica tion: "This recipe won a medal at Junior exposition, and is written by special request for The Call." MARIE SPENCER. 71 Henry st.. City. RELISHES French Mustard One egg well beaten, two tablespoons sugar, two tablespoons mustard, one teaspoon cornstarch dissolved in vine gar. Stlf until smooth, then pour into one cup, boiling vinegar f>nd cook for a moment. MRS. L. E. SMITH. Yountville. Cal. Chow Chow Equal parts chopped cabbage ana green tomatoes. Cook cabbage in Water until tender. Chop tomatoes, adding a wee pinch of salt, and drain in hag until morning. Cook In vin egar until tender. Then put cabbage in pan with tomatoes and add enough vinegar to rover all. Measure all the vinegar r.rd add sugar to equal once r»nd a B*lf the measure of vinegar. Tie mixed spice in a thin cloth and cook with rabbasre an-"! tomatoes, which must be cooked together for a while. MRS. L. E. SMITH. Tountville, Cal. Egg Relish Pry four slices of bacon. Remove the bacon, cut it in small pieces ano replace them in pan, adding one cup stale breadcrumbs and one cup of boiled diced potatoes. When nicely browned add two eggs slightly beaten add a little pepper. Heat slowly, stir ring until the eggs are cooked. MISS MINNIE DUSOLD. 2288 Pine street, city. KEEP COOL WHEN THERMOMETER SOARS Honeycomb Shape Put two breakfast cups of milk over half of a 10 cent package of gelatine and let It soak Ifi minutes. Beat the yolks of four eggs with half a cup of fne sugar. Mix all together, put in a pan and bring to boiling point, but do not let It boil. Beat the whites stiffly with a pinch of salt and mix in thor oughly. Pour Into a wet mold and set on fee or in a cool place. A little vanilla or lemon flavoring may be add ed. This is a deliclo-'.s summer dessert and is very nourishing. MRS. I BAN A. McINTYRE. 483 Clark street, Oakland. PIES and PASTRY Spice Pie One cup rich cream, one cup sugar, the voiles of three eggs, one tablespoon flour, half cup raisins, one teaspoon cloves, one teaspoon cinnamon, half teaspoon nutmeg. Line a pie plate with rich crust, pour in the above mixture and hake. When pie is done spread the stiffly beaten whites of two eggs, mixed with two tablespoons powdered sugar and bake until a light brown. Nlpomo, Cal. MRS. H. C. DANA, Orange Pie Four eggs, four tablespoons sugar, one tahlespoon flour, the juice and pulp of two oranges, one tablespoon melted butter. Mix butter and sugar, add the beaten yolks of eggs, then flour, next oranges and lastly the stiffly beaten whites of the eergs folded In gently. This is baked only with an undererust. Nlpomo, Cal. MRS. H. C. DANA. Butter Scotch Pie One cup brown sugar, third of a cup each of butter, sweet milk and flour. Cook the sugar, butter and milk to a dark brown molasses. Cool a little, then add flour, flavor with vanilla and arid the tvell beaten whites of two eggs. Beat the whites to a stiff froth and put on top of the pie. Pie Croat—One cup lard, half a cup water and three cups of flour Mix with knife. MISS MINNIE DUSOLD 2236 Pine street, City. Missouri Pie One cup sugar, two tablespoons flour, one tablespoon butter, yolks of two eggs, half cup water, two teaspoons cinnamon. Whip whites of eggs until stiff and add two tablespoons sugar for the top. Brown lightly. MISS RUTH I. STEWART. Box 174, Porterville. Cal. Butter Milk Pie Two eggs, one cup buttermilk, two cups sugar, half cup butter, three table spoons flour and flavor with lemon. This makes two pies. MISS RUTH T. STEWART. Box 174, Porterville, Cal. Raisin Pie One cup seeded raisins, one cup sugar, one cup milk, tablespoon flour, yolk of one egg. Cook raisins thoroughly; mix milk, sugar and flour and add to raisins. Let boil and fill the already baked crust. MISS RUTH 1 STEWART. Box 171, Porterville, Cal. Orange Pie x Three-fourths cup sugar. a little more than cup milk, three heaping tea spoons fiour. juice of large orange Or two small ones and a little of the grated rind, three eggs, leaving out the whites of two for top. Cook and fill baked crust. MISS RUTH I. STEWART. Box 174, Porterville, Cal. COOKIES Vinegar Cookies One cup white sugar, one cup mo lasses, one cup lard or butter, two eggs, three tablespoon!uls vinegar, one tablespoonful ginger, two teaspoonfuls salt, flour to roll. MRS. I* E, SMITH. Yountvllle, Cal. EGGS Eggs In Tomato Sauce "fake one quart cooked tomatoes and pass through a colander. A very care fully prepared sauce should he sub jected to the sieve so that no seeds will 'appear. Place on the stove three dark | green chilis, allowing them to blister |on both sides: then wrap them in folds of a cloth for a few minutes and they j can b* easily peeled, leaving digestible [peppers. Take out the seeds and I shred. Add the chills to the tomatoes, i Have ready in a saucepan three table | spoons hot fat. In which have been ! fried to a light brown a small onion | arid, if desired, a clove of garlic. When jthe«o are taken from the fat add the ! tomatoes, allowing them to cook ten \ minutes. Lastly break in six or eight j eßsrs, one at a time. ?alt to taste. The j addition of a little thyme and parsley . ,civcs an agreeable flavor. Pet the saucepan on the back of stove, cover land cook very slowly twenty minutes. jOarnish with olives when ready for the jtahl-. MRS. VAN HOOK, j Salinas. Cal. Orange Omelet Thre? pounds orange Juice, one pound «iipar, a pinch of salt, three eggs Heaten separately, grated rind of one "range. Add to beaten yolks sugar, salt, orange Juice and rind. Told in whites last. Warm pan with melted buttSr. Pet on asbestos mat and cover. "When thick around edge finish In oven without cover. MISS INEZ GRIFFITH. 341 East Second street, Salt Lake. CHEESE Cheese Straws Ruh together two ounces each grated cheese, flour and butter with one egg and a very little salt. Roll and cut in long strips not larger than a pencil. Bake carefully In a mod erate oven until a light brown, or about ten minutes. Too long baking will make them bitter. MISS VARINA STARK. 1270 Elysian Park a v., Los Angeles. Potato Cake Two cups sugar, one cup butter, one cup hot mashed potatoes, one cup chopped walnuts, one cup raisins, one cup sour milk, two cups flour, four eggs, four tablespoons sweet grated chocolate, one tablespoon cloves and cinnamon, two tablespoons baking powder. MISS RUTH I. STEWART. Box 174, Porterville. Apple Frosting Take whites of two epfgs beaten light, one cup sugar, one large or two small pared and grated apples. Put all together artd whip until it will not run. A dainty frostinsr for layer cakes. MRS. E. V. PARKINSON. 855 Scott st., City. Potato Cake Two-thirds of a cup butter, four eggs, two cups sugar, half a cup milk, one cup mashed potatoes, one cup choc olate, two cups flour, two teaspoons baking powder, one teaspoon each cin namon, cloves a/r.d nutmeg, one cup chopped walnuts. Beat butter and sugar to a cream, ftdd potatoes cold, then eggs, flour and milk alternately, chooolr.te. spires and nuts. Bake an hour in moderate oven. MRS. D. DEVOTO JR. Santa Rosa. Pineapple Cream Cake Cream one-half cup butter and one cup granulated sugar. Beat into it two eggs Then add two tablespoons of grated canned pineapple, two cups flour sifted with two teaspoons baking powder, and one cup milk. Beat alto gether quickly and put in two greased layer pans. Filling—Put grated contents of can lof pineapple on layer, then half a cup chopped walnuts and almonds and then half a pint whipped pastry cream on top of nuts. Then put the other layer on. MRS. C. A. SMITH. 2450 Twenty-fifth ay., Oakland. German Pancake One pint milk, four eggs, two table spoons sugar, pinch of salt, flour enough to make a thin hatter. Fry very thin in butter. Serve with any kind of jam. MISS VARINA STARCK. 1270 Elysian Park a v., Los Angeles. White Fruit Cake Sift one pound flour with two tea spoons baking powder. Cream one pound sugar and half A pound butter together and mix with the flour. Beat well and add one teacup sliced citron, one cUp blanched shthorids, one cup studied raisins and three cUpt grated coeoanut. Lastly stir in carefully the well beaten whites of 14 eggs. Thin with half a cup sweet milk and pour into a greased mold. Bake two hours. MRS. fl. C. DAND. Nipomo. Cal. Mocha Cake Filling One cup butter and two cups pow dered sugar beaten to a cream. Add two tablespoons cream and 10 drops coffee extract. MRS. D. DEVOTO JR. Santa Rosa. A Good Frosting White of one egg, one cup powdered sugar, butter sire of a walnut and one teaspoon vanilla. Beat ail together until thick and spread on cake. MRS. D. UEVOTO JR. Santa Rosa. Silver Cake Whites of six eggs, one cup milk, two cups sugar, two-thirds cup butter, four cups flour, one-quarter teaspoon salt, two teaspoons baking powder, one teaspo6n almond extract. Cream butter and sugar. Add alternately the milk and flour, mixed with salt and baking powder, then the extract and the whipped whites. Beat well and bake In loaf pan In moderate oven. LOUISE DUSOLD. 2236 Pine St., City. A Group of Unusual and Timely Foreign Dishes Golera (Greece)— 801 l one quart milk; add one pint cooked barley, one-half cup each washed raisins and currants, one cup chopped raw apples and nutmeg, sugar and cinnamon to taste. Cook 30 minutes and serve hoi. The peasants are very fond of this, which is made and placed on the graves of the dead All Souls" eve for the yearly feast of the de parted. Praline (French Almond lee)— Blanch, chop and brown one-half pound almonds; stir them with four ounces sugar until a reddish color and then pound to a paste. Add one and one-half pints boiling milk, yolks of eight eggs and six ounces sugar; strain all carefully and add one pint whipped cream. Pour into a mold and freeie two hours audltha <n recipe of the Polish Jew*)— Cook one pint gooseberries mash and strain them. Add two beaten eggs and sugar to taste. Have ready a mold of vanilla ice cream frozen, scoop out the center fill it with this, freeze It again and turn out on a dish. This is a very good and a little known combination. French Vttl Pudding— Chop four ounces shelled and blanched filbert or pecans; add four ounces sugar and cook until brown, but not burned. Add one-half pint milk and a spoon v ftn illa. The nuts must be pounded before adding to the rest. Mix yolk, of eight egg 3 with five ounces sugar, add the nuts, etc.. and one pint boiling cream. Stir until smooth, strain and freeze two hours. Serve with a cold custard sauce. 1293 Union street. City. MRS " MAR IH WRIGHT. July Prize Winners Will Be Announced Next Sunday VEGETABLES Georgia Sweets Bolt sweet potatoes until they are almost tender, then pare and slice them In one Inch strips and arrange in a buttered baking dish with bite of but ter and brown sugar and 4 or 5 all spice to each layer. Bake until a rich brown. MISS LOUISE DUSOLD. Pine street, city. Stuffed Potatoes Cut Six hot baked potatoes in halves. Scoop out the centers carefully Into a bowl and after mashing add one table spoon butter, half a teaspoon finely minced parsley and salt and pepper to taste. Refill the potato jackets and return to the oven. Bake until the po tatoes are a golden brown on top. Place a small sp*lg of celery In each potato and serve on a platter garnished with parsley. MIPS MINNIE DUSOLD. 2236 Pine street, city. CAKES Pecan Angel Food Cake Whites of 11 eggs, one cup flour, one and a half cups sugar, one tea spoon cream of tartar, one teaspoon vanilla. Sift flour and sugar sepa rately six times. Beat egg whites to a stiff froth: add cream of tartar and beat until dry. Add sugar, then flour and vanilla. Fold flour In slowly, but do not beat. Have one cup of pecan meats chopped to a fine powder. Four a layer of batter in the pan. sprinkle with the nut powder and continue this until the hatter is used, making about four layers. Bake slowly 40 to 46 min utes. MRS. E. V. PARKINSON. 853 Scott st.. City. A Good Caramel Filling Two cups brown sugar, half a tea spoon cream, two tablespoons butter. Boil until thick, remove from stove and stir until smooth. MISS RUTH T. STEWART. Box 17*, Porterville, Cal. German Apple Cake Cream two cups flour, two level tea spoons baking powder, one cup sugar and half a cup butter and add, all at the same time, two eggs, the Juice of half a lemon and half a cup water. Beat and pour Into a shallow pan. stick plentifully with sliced ap ples, sprinkle with sugar, cinnamon and butter, and bake in a moderate oven. Serve with cream or hot sauce. MISS RUTH I. STEWART. Box 174. Porterville, Cal. Wedding Fruit Cake Two pounds raisins stoned. two pounds currants, one pound sliced cU ron. a few figs cut in small bits. Pour over this one goblet sherry and port wine and half a goblet brand 3- or Whislty. Let stand over night and in the morning pour off liquor fruit has not absorbed. Mix one pound butter creamed, one pound sugar, yolks of 12 beaten eggs, two tablespoons mace, one tablespoon cinnamon, two grated nut megs one pound browned flour and whites of eggs added alternately. Dis solve one teaspoon soda in a little water and add just before putting In the fruit. Mix with the hands. Bake slowly. MRS. H. C. DANA. Nlpomo, Cal. Devil's Food One cup butter, one cup white sugar, one cup brown sugar, one cup sweet cream, one cup molasses, seven cups flour, half cup each grated chocolate and boiling water, four eggs beaten separately, one teaspoonful cream tar tar, half teaspoonful soda, one teaspoon ful each spice, cloves and cinnamon, half teaspoonful nutmeg, two cups rai sins, one cup citron, one cup nut meats chopped fine. Bake in a slow Oven In layers and put together with white icing. MISS LOUISE DUSOLD. 2266 Pine street, city. Boiled Frosting Boil one cup sugar with half cup water until It will hair. Beat whit* of one egg very stiff. Pour syrup over egg and beat well. Spread while yet warm. MISS RUTH I. STEWART. Box 174, Porterville, Cal. Nut Filling One cup sugar, three-quarters cup milk, two tablespoons flour, yolks of three eggs, one cup chopped nuts. Add nuts to filling Just before taking from stove. MISS RUTH I. STEWART. Box 174, Porterville, Cal. Apple Shortcake Half a cup butter, half a cup lard, one cup sugar, two eggs, two cups flour, one cup stewed apples, one level teaspoon soda dissolved in the apples, one teaspoon baking powder, one cup seeded raisins, one teaspoon each cin namon and cloves. Bake In a moderate oven. MISS MINNIE DUSOLD. 2236 Pine st.. City.