ALBERT R. MANN LIBRARY Cornell University Gift of Thomas Bass From Home Bakings, by Edna Evans San Francisco, 1912 I. MAGNIN & CO. GRANT AVE. AT GEARY ST. SAN FRANCISCO SOMETHING NEW WE ARE OFFERING LADIES PURE SILK HOSE IN BLACK AND EVERY POSSIBLE SHADE FOR $1.50. WE GIVE A WRITTEN GUARANTEE WITH THIS STOCKING. YOUR INSPECTION IS SOLICITED, AT OUR HOSIERY DE- PARTMENT ON THE FIRST FLOOR. ASK TO SEE MAGNIN'S GUARANTEED SILK HOSE The American Florist CHARLES STAPPENBECK Phone Franklin 314 1217 POLK STREET San Francisco Gilt Edge Market 3274-76 Sacramento St. A. [. RHODES T. A. ARMITAGC Choice Stall fed Meats Phone We«t 410 D. SILVESTRI CHOICE fruits and Vegetables Phone WEST 1033 V. M. POMETTA freshButter.MilkoRdEggs Butter Churned Daily Phone WEST 6377 Phone Weft 1389 Merced Dairy SOLOMON BROS. Pure Milk and Cream We Supply Certified Milk 1507BroderickSl. , San Francuco* Cal. BREAKFAST GEM Phone WEST 6229 Blum's Sweets 2816 California Street ^t Devisadero Waldorf Hair Store Largest and Most Coniiplet^ on the Pacific Coast 241-243 Geary St. ""- Square L. J. Lszsr Wm. T. Uzar Phone WEST 2934 LAZAR BROS. Nigh Grade Grocers FOREIGN and DOMESTIC WINES 1701-1703 Devisadero Street San Francisco NaneiT at Oceaa View Pkone WEST 586 Serveau Bros. FLORISTS 2110-2114 Fillmore Street Bouquets and all kinds of Floral Deaisna Made to Order. Plants in Great Variety For Sale For the Hair KAPOSINE Removes Dandruff - LENGFELD'S PHARMACY l804FiJlmoreSt.,^ Sstttr. Cor. Fillmore and Jackson Sts. THE JUVENILE Ezclusive Importers, Designers of Young Mens' Boys' and Childrens' Clothes, Headwear, Haberdathery EVERYTHING A BOY CAN WEAR FROM HIS FEET UP Grant Are. and Union S^are, bet. Geary and Post Sts. CIIAS. BROWN & SONS 871 Market St. San Francisco - - Cal. NOVELTIES IN Cooking Utensils, Ranges, Crockery and Glassware "We Deliver the Goods" Phone Weit 6878 SIGNAL TRANSFER AND TRAEGER'S MARKET STORAGE CO. Dealer in Furniture Moving and Packing ...Choice Meats... Separate Rooms for Storage Fish oii Fridays Office: 1131 Polk Street ' 1451 DEVISADERO STREET Phone Franklin 318 San Francuco Telephone WEST 7647 Ani^c Decoration! a Specialty Prompt Attention Given to Orders for Roral Dengns and Country Orders CALIFORNIA FLORIST JULIUS EPPSTEIN 145lHEddy Street and Hgtel St. Ftancis The Be^ for 30 Years and the Be^ To-day From the Richest Gardens in Ceylon and India TETLEY'S TEA For Sale hy all Firat-Class Grocers J. H. NEWBAUER & CO. WHOLESALE DISTRIBUTORS California Notion and Toy Company IMPORTERS and JOBBERS Stationery, Pipes, Cutlery, Brushes Toys, Fancy Goods, Playing Cards 551 to 555 MARKET ST. San Francisco, Cal. Goldberg - Bo^ven ^ Co. QUALITY GROCERS ESTABLISHED 1850 >- FOUR STORES Gooa Groceries and Good Service San Francisco and Oakland DAVIS SCHONWASSER CO. LADIES'. CHILDREN'S AND INFANTS- WEARING APPAREL N. E. Cor. Sutter and Grant Ave. San Francisco, Cal. PHONE DOUGLAS 3840 PHONE PARK 5161 RD. LAINER PHARMACIST and CHEMIST GRADUATE UNIVERSITY VIENNA Deutsche ApoUieke 1260 McAlliaer Street San Francisco Telephone Weit 2526 FRENCH CONFECTIONERY Ice Cream and Ices a Specialty 1242-44 DEVISADERO ST. Bet. Eddy and Ellis Su. San Francisco DEALER IN Beef, Mutton, Lamb, Veal, Etc. 2305 SUTTER STREET TELEPHONE WEST 4024 San Francisco Phone Douglas 2182 Napa Winery Inc. Wholesale and Retail dealers in CALIFORNIA WINES , AND BRANDIES Straight and Bonded Whiakiea, Cordials, Liijaears, Etc. Calwa Grape Juice 252 - 254 MARKET STREET Saa Fxancuco, Cal. CALIFORNIA MARKET Pine to California, Bet. Nontyomery and Kearny THE LEADING MARKET OF THE WORLD A. DECOURTIEUX CO., Inc. Wholesale and Retail Dealers in SPECIAL SELECTED MEATS stalls 49. 60. 61. 62, 63 and 54 Phones Douglas 4025 and 4026— S. F. Branch at San Rafael. Tel. 152 Geo. Katz Gns Katz KATZ BROS. iKOSsm Urnii SONS Phone Douglas 4344 ±J 11 1 C 11 C I" S BAYLE, LACOSTE & CO. Wholesale and Retail Dealers in Tripe, Calves' Meads and Feet Brains. Tongues. Sweet Bread, Livers and Ox Tails Phone. Office. Douglas 3738 San Francisco, Cal. C. L, Goetting C. W. Goetting G. B. Waterman OMEY & GOETTING Domestic and Tropical Fruits and Produce stalls 28, 29, 30, 67, 68, 69 Phone Douglas 3761 E. BONEIGLI Dealer in Fisn, Oysters, Terrapin, Frogs, Crabs ^^ Lobsters and Shrimps Special attefition to Family Trade Stalls 31. 32. 33 ' Phone Douglas 3718 A. W. riNK ™^^^^ Wholesale and Retail Dealer in BUTTER, EGGS, CHEESE, PROVISIONS O'BRIEN. SPOTORNO & MITCHELL Wholesale and Retail Dealers in Poultry, Game, Dairy Produce and Oils Agency Cantel's French Cheese Branch Phone DOUGLAS 3622 Golden Gate Ave. Market Connecting all Departments 1212 Golden Gate Ave. O'CONNOR, MOFFATT& CO. BACK AT OUR OLD LOCATION POST ST. beL GRANT AVE. and KEARNY New Kearnjr Street Elntiance Large and Complete Stock of High Grade Imported and Domestic DRY GOODS Comprising the very Latest Styles and Fabrics in Silb Gloves Domestics Dress Goods Umbrellas Curtains Laces Perfumes Draperies Ribbons Cloaks and Suits Blankets Hosiery Muslin Underwear Waists Notions Leather Goods / Furs Attradtive New Departments Millinery - Men's Furnishings Infants' Wear - - Misses' Suits CITY PARIS HOME AGAIN on Union Square Geary at Stockton Established 1864 Hliebes&Co. MANUFACTURING FURRIERS and Specialists in Women's, Misses' and Children's Ready/- to-Wear Garments No. 167-177 Post Street Telephone Kearny 5300 San Francisco L RUFFIEUX French Confectionery specialties— Fancy Ice Cre^mns and Pudding's 211 Powell Street Phone Dousrlas 3266 San Francisco HAMMERSMITH & CO. Gola and Silversmitlis Sutter Street at Grant Avenue / San Francisco COUNCIL COOK BOOK PUBLISHED BY THE San Francisco Section OF THE Council of Je-wish Women I, Mrs. J. C. LEVY. President COMPILED BY Mrs. DAVID HIRSCHLER ASSISTED BY Mrs. LOUIS VAN VLIET Mrs. SILAS GREEN Mr«. FERDINAND REEB Mrs. CHAS. ROSENBAUM Mrs. DAVID HIRSCHBERG Mrs. JOSEPH WEISSBEIN Mrs. EMANUEL ELZAS Miss CLARA ABRAHAMS SAN FRANCISCO. CAL. 1908-1909 'TX 1909 International Piintlns Company 330 Jackson St.. S. F.: Acknowledgement r would be a pleasure to thank by name each one who has assisted in this book, but that is impossible. We appreciate the kindness of those who sent in recipes and the untiring efforts of those who contributed to the financial success of the book. We are indebted to our advertisers and we have an added kindly feeling for them because from personal experience we know their true worthi- ness and the merits of the articles they advertise. "To be a good coo^ means the economy of your great-grandmothers and the science of modem chemists. It means much tasting and no wasting. It means Sngllsh thoroughness, French art and Arabian hospitality. It means, in fine, that \)0U are to see that eoery one has something nice to eat." — Rutkin. ERRATA Page 26.— Mock Turtle Soup.— When boiling, thicken with one tablespoon flour and two tablespoons butter, etc. Page 36.— Sauce Tartare. — Mix half a cup, etc., not make. Page 45. — Green Peppers and Oysters, — When mixed put three fried oysters on each pepper. Page 46. — Tomato Custards. — Eliminate four eggs mentioned in beginning of recipe. Page 50. — Home Made Chicken Tamale. — Add one cup olives. Page 96. — Currant Bread. — Two cups milk instead of flour. Page 98. — Nut Bread. — Add four teaspoons yeast powder. Page 101. — Com Bread. — Add one teaspoon yeast powder and one quarter teaspoon, only, baking soda. Page 142.— Pilled Coffee Cake.— Two tablespoon- fuls instead of two pounds. Page 176. — Peppermint Candy. — Stir in a pinch o£ cream of tartar until it becomes white, then drop on paper. ~^ Page 189. — Matzo Cake. — Scant teacup sugar, not teaspoon. CONTENTS Pase Sandwiches and Appetizers 15 Soups 23 Fish and Fish Sauces 31 Entrees •IS Meats and Meat Sauces 59 Chicken and Game 69 Vegetables 75 Salads and Salad Dressings S5 Bread and Rollg i 93 Puddings and Pudding Sauces 103 Frozen Desserts 115 Pies and Pastries 123 Cakes 131 Cookies 147 Pickles and Relishes 155 Beverages 161 Marmalades and Jams 167 Candies 173 Household Hints .' 177 Passover Dishes 187 SANDWICHES AND APPETIZERS "A crust of bread and liberty." Horace. Council Canapes On slices of toasted bread, put pieces of tongue or cornbeef. Spread with mushrooms and tomatoes that have been cooked together, and sprinkle with Parme- san cheese. Put in a hot oven for five or ten minutes and serve on a hot platter, covered with a folded napkin. Tongue Sandwiches Chop some tongue very fine. Mix one teaspoon of dry mustard, one saltspoon of salt and cold water enough to make a stiff paste ; add to it one-fourth of a cup of butter creamed. Cut bread thin, spread with the mustard and butter paste, then with the tongue. Put two slices together, and cut. into rectangular pieces. Some chicory lettuce may be put between the two spread slices of bread. Canadian Cream Sandwich Cream two parts of Canadian cream cheese and one part of butter. Moisten with a little cream and to this paste add paprika. Have ready sliced brown and white bread. Spread with the mixture and ar- Gloves Gleaned, all len^hs, 5c a Pair Monthly contracts for the care of gentlemen's' clothing. We have just installed the most modem plant in the west for X>ry Clcaninsr Ladies' Dainty Garments, Blankets, Curtains, Etc. Phone West 926: Our wagons will call. I95S CMiatSL 16 COUNCIL COOK BOOK. range, alternately, four layers. Press the four layers together and then slice in narrow strips. Fruit color- ing may be mixed with the cheese, so as to have the' filling whatever color desired. Boston Sandwich One slice each of white and brown bread, cut thin ■ and buttered, and spread with chestnuts that have been boiled tender, peeled and rubbed through a sieve, then mashed with hard boiled eggs to a paste and moistened with mayonnaise. Fish Sandwiches . Spread one piece of bread with any kind of cold fish that has been shredded and mixed with tartar sauce. Then put a lettuce leaf on that and then a slice of hard-boiled egg that has been dipped in tartar sauce. Cover with a slice of buttered bread. Salmon and Bro,wn Bread Sandwiches. Flake one cup salmon and rub it to a paste. Add mustard, salt, and cayenne. Spread on the bread, cover with a layer of thin slices of cucumber, then another piece of bread, press lightly and arrange with sprigs of parsley on the platter. Cheese Crackers. Take dainty chip crackers. Butter. Then sprinkle grated cheese (Swiss and eastern mixed) on buttered cracker, then paprika. Put in hot oven for a few minutes. Our Favorite ToiletCream- ^""'TJ^Epir"' Phone West 3855 s^ FRANCISCO SANDWICHES 17 Cherry Sandwiches. Chop candied cherries fine, moisten slightly with orange juice or maraschino. Spread between rounds of thin buttered bread. Celery ReUsh Boil about six pieces of celery root. When soft, peel and mash. Season with salt, pepper, a little onion powder, a teaspoonful of home made mustard and plenty of mayonnaise. Shape into pyramids, put mayonnaise on the top of the pyramid, and on top of that either a little well seasoned caviar or some sar- dellen butter shaped in a pastry bag. Serve on a slice of beets and a lettuce leaf. Sorrento Sandwiches. Boil chicken livers till very tender, rub through a strainer and mix with an equal amount of finely chopped olives. Moisten with mayonnaise dressing and put between rounds of thin bread, that have been spread with mayonnaise. Bohemian Cheese Paste. Take equal parts of butter and Roquefort cheese and melt till of the consistency of cream. Add cayenne, Worcestershire, and a teaspoon brandy. Stir till foamy, spread on crisp crackers. Crabapple Jelly Sandwiches. Spread wheat bread with a thin coating of thick cream, a little salt, and thin slices of crabapple jelly. The Evening Post s*^" Frandsco'. Best Newspaper. 30 Cents per Month Delivered Every Eveninc 18 COUNCIL COOK BOOK. Cheese and Nut Sandwiches. Take equal parts of grated cheese and walnuts, pounded to a meal or ground; moisten with thick sweet cream and season to taste with salt. Spread between thin slices of buttered bread. Fruit Icing Wafers. One small cup of sugar, one quarter cup of water, boiled until syrup threads when dropped from a spoon, then beat with the beaten white of one tgg until creamy. Add chopped nuts, raisins and lemon peel, then spread on top of water crackers, and brown in a moderate oven. Egg Appetizer. Boil eggs hard. Cut slice off the end, so that the egg will stand firm. Dip tgg in French dressing, then with a pastry bag arrange sardellen butter on the top of egg. Have ready small squares of toasted bread, spread with a thin layer of sardellen Ijutter, on which to stand the eggs. Caviar, mixed with some finely chopped onion, pepper and lemon juice, may be used instead of the sardellen butter, but mayonnaise must be used over the caviar. Celery Sandwiches. Two cups of chopped celery, two tablespoons chopped walnuts, two tablespoons chopped olives, quarter of a cup of mayonnaise dressing. Spread between slices of thin buttered bread. For Gasoline, Benzine, Turpentine, Wood Alcohol and Oils. FRED T. KNOLES, 2000 Fillmore St. Telephone West 18SS. SANDWICHES . 19 Artichoke Relish. On small squares of toast, spread with Pate de foie gras, place artichoke hearts filled with chopped olives and mayonnaise. Cheese Relish. One cup grated mixed cheese, one-half cup grated stale bread crumbs, one teaspoon Worcestershire sauce, one-half teaspoon each prepared mustard, salt, paprika; add the yolks of two eggs and one table- spoon melted butter. Spread on slices of bread or crackers and bake in the oven five minutes. Oyster Canap6s. Chop some large oysters finely; add some bread crumbs, a piece of butter the size of a walnut, and one-quarter cup of cream. Season with salt and pepper. Simmer over the fire a few minutes. Butter slices of bread, place on a hot dish, and pour mixture over. Queen Cup Appetizers. Cut off a slice of a lemon, scoop out the lemon and fill with clam cocktail, which has been prepared like oyster cocktail. Cut grape fruit into halves, add a little sugar and in the center stand the filled lemons. Serve with horseradish and small dinner biscuit. Shrimp and Crab Cocktail. Twelve tablespoons of catsup, three tablespoons tarragon vinegar, three tablespoons Rhine wine, cay- LOUIS MOTRONl r,T%!oL' Phone WEST 1284 ^OOO rilimOreOl. CBinowmFre.hD.ily 20 COUNCIL COOK BOOK. enne pepper and salt to taste ; juice of one lemon, and one pint, mixed, of shredded crab meat, and shrimps., added to the sauce. Serve cold, with one-quarter ot. a teaspoon of grated horseradish on the top of each portion. Sardines in Jelly. First make a lemon j^lly, and before it has set put a mould into a pan of ice, pour in a layer of the jelly, and lay on this the sardines artistically arranged, each in a small bed of chopped parsley; when hard, pour on another layer of jelly and arrange sardines as before. Drain all the oil from the sardines before placing them in the jelly. Caviare Tartines. Butter slices of bread or toast, cut round, spread' a thin layer of caviar, then put a small, thin slice of tomato in the center and around the outer edge of tomato put mayonnaise. Chopped olives or pimi-' ento on top is nice. Grape Fruit. Remove from skin the cells and juice, add a little sugar and chopped pineapple, and a few maras- chino cherries. Serve very cold, in glasses, sur- rounded with chopped ice or in fruit shells. Welsh Rarebit. One tablespoon of butter, two cups finely cut American cheese, one-half cup of milk or stale beer, one-half teaspoon prepared English mustard, two OLlMllA DufaK uM*4«"ed forTuJity, U for sale at all ffood srocers "ITS THE WATER" -demand it. SANDWICHES 21 eggs, salt to taste. Melt butter, add cheese; when it begins to melt, add liquid. Keep stirring until smooth. Put in mustard, add the beaten eggs. Cook one minute longer and salt to taste. Serve on toast. Tomato and Cheese Rarebit. Melt three tablespoons butter, add two table- spoons flour, three-fourths pup milk. When thick- ened, add three-fourths cup of stewed, strained tomatoes mixed with one-eighth teaspoon soda. Add two cups finely cut cheese, two beaten eggs, one- half teaspoon each salt and mustard, pinch of cay- enne. Serve on toast or wafers. Cheese Canapes. On circular pieces of toast spread cheese that has been seasoned with paprika, mustard, cayenne, and salt to taste. Bake in oven till cheese is melted. Serve at once. Bloater Sandwiches. Cream one tablespoon butter with three table- spoons bloater paste; season with white pepper and spread on water wafers. Chipped Beef Sandwiches. Pour boiling water over chipped beef and let stand for two minutes. Drain, grind beef, and smooth with creamed butter. Season with finely chopped bell pepper and tomato catsup. Spread squares of toast with butter and home-made mustard, then with meat, and heat in the oven. WALTER BAKER'S ^^^^^ chocolates Best in the World. Have held the Market 128 Year* Have you A Vacant House td let? If so, advertise in "The Examiner" Do you want To Let Rooms Advertise in "The Examiner" for the best results. Do you want more Table Boarders this Summer? "Examiner" ads will bring them. Have you any Apartments for rent? Now is the time to advertise. "Examiner" ads bring the best results. Are you in need of More Help? "The Examiner" is recognized as the best "help wanted" medium in the West. It you want to sell real estate. Bell your business, sell automo- biles, sell horses, sell machinery, sell dogs, sell pianos; in fact, to tuy, sell, tire or rent anytbing, use Ihe fixaminer. The San Francisco 'Examiner'' is the Best ''Want'' Medium in California SOUPS "For Soup is but the first of those delights which go to make the coming bill of fare." Pure Beef Juice. Have a thick slice of juicy steak cut from the top of the round. Cut it in strips; hold it on a gridiron over a clear fire for a minute to draw the juice to the surface. Press out the juice with a lemon squeezer or any pressure that can be brought to bear on it. Heated Beef Juice. Put two pounds of juicy beef cut in small pieces and free from fat into a jar or wide-mouthed bottle, add a pinch of salt ; set the jar in a pot of cold water, leave it for one hour after the water begins to boil. Pour off the juice, pressing the meat with a spoon and season with celery salt if liked. Mutton Broth. Take the lean part of neck and loin, and cut into small pieces, removing all the fat. Take about a pound of the meat and place it in a saucepan with a pint of cold water and put it on the fire. Remove all the scum. Add one-half cup pearl barley. Boil at least two hours, and as broth boils down add a little cold water. Strain. /uamtL.i«;_^i^ GloTOi Cleaned, all lengrtha, Sc a Pair Uonthly contracts for the care of eentlemen'a elothingr. We have jnst installed the most modem plant in the west for Dry Cleanine Ladies' Baintr Garments. Blanlcets, Curtains, Etc. Phone West 926. Our wagons will call. 195S Cbestutl. 24 COUNCIL COOK BOOK. ^ _ . _ Potato Soup. Boil half a dozen large potatoes, a couple of car- rots, few pieces of celery, little parsley and two onions in plenty of water. When tender strain all through a fine strainer, season with salt, add a piece of butter and about one quart milk. Boil up and add chopped parsley before serving. Green Kern Soup. Take half a cup of green kern and wash it care- fully. Put it on with about a quart of water and let it cook slowly about three hours. As the water boils down add soup stock. Beat the yolk of an egg in the tureen and pour the hot soup over it when ready to serve. Salt to taste. Onion Soup. Slice four large onions and fry until transparent in one-half - cup butter and then let them simmer for nearly an hoyr. Pour over a quart of beef stock or milk and bring to a boil. In the tureen have cubes of toasted bread and pour hot soup over; add one-half cup grated cheese. Friday Soup. One half pound split peas, carefully picked, and put into a saucepan three-quarters full of water. Add a piece of smoked beef or sausage and let simmer for three hours, adding water as it boils down. When done, strain; put two tablespoons of butter in a ""«r' VIENNA BAKERI '-S"" 878 McAllister street SOUPS 25 frying pan with one of flour and fry till a light brown. Add some of the strained peas to this and stir till smooth, then put all together and season to taste. Serve with croutons. Leek Soup. Put a small piece of btitter in saucepan and then six or eight leeks cut in small pieces. Keep turning for about five minutes so they will not get brown ; add water or soup stock for amount desired; season with salt and pepper and put in piece of stale bread. iStrain through the strainer. Put in croutons and serve with grated cheese. Asparagus Cream Soup. Take three pints soup stock, one can asparagus, cut off the tough part and boil the tough parts half an hour in the soup stock. Now strain, set back on stove, add tablespoon butter that has been well mixed with two tablespoons flour. Add the tender part of the asparagus and boil gently fifteen minutes. Season all. Pour half pint cream into the tureen and ;add soup slowly. Oxtail Soup. Wash two large oxtails and cut into pieces. Cut one onion fine and fry in one tablespoon drippings. When brown, add oxtails to brown, then put into soup kettle with four quarts cold water. Add one tablespoon salt, one tablespoon mixed herbs, four cloves, four peppercorns. Simmer for three or four SWAN DRUG CO. pur^^^ug^ Devisadero and Fulton Sts., S. F. Phone West 3942 26 COUNCIL COOK BOOK. hours. Skim off fat, strain. Vegetables cut into fancy shapes and boiled twenty minutes may be added. Tomato and Oyster Bouillon. Boil for fifteen minutes one can tomatoes, two cups bouillon, one-half bay leaf, one slice onion, one- half teaspoon celery seed, one-half teaspoon pepper- corns, one teaspoon salt. Strain and add one pint oysters. Serve in bouillon cups. Mullagatawny Soup. Three pounds chicken, one pound veal bones, two onions, two sour apples, four quarts cold water, one tablespoon fat, one tablespoon curry powder, one tea- spoon salt, one teaspoon sugar, four cloves, four peppercorns, juice of one lemon. Boil three hour^ strain, and serve with rice. Mock Turtle Soup. Soak one pint of black beans over night. In the morning, pour off the water and put them on to boil in two quarts of cold water. Add some celery, any left-over meat or bones, one onion, two teaspoons salt, one saltspoon pepper, one-quarter saltspoon of cayenne, one saltspoon mustard. Simmer four or five hours, or until beans are soft. Add a little cold water every half hour, so that the desired quantity, two quarts, will always be in the saucepan. Rub the beans through a strainer, put the soup on again to boil, and add salt, pepper and mustard. When boil- ing, thicken with the flour and butter which have Telephone Douglas 4744 J. W. WOLF, Pres. ZOBEL'S MILLINERY and FURS 23 Grant Avenue San Francisco SOUPS 27 been cooked together. This will prevent the beans from settling. Season to taste. Some like the flavor of tomatoes added. If so, strain half a can of toma- toes and add to the strained beans. Slice two hard- boiled eggs and one lemon thin, put them into the tureen and pour the hot soup over them. Serve with croutons. Gumbo Soup. Cut up a chicken as for a fricassee and dredge with flour. Fry a sliced onion with a little salt, chipped beef in fat; remove onion and beef and brown the chicken in that fat. Brown also one quart okra. Place the chicken, onion and okra in a kettle, cover with boiling water, add one can of tomatoes. Simmer till the chicken is tender. Remove the larger bones, and all the fat. Add salt, cayenne, and a very little sugar. Serve it without straining and with boiled rice. Bisque d'Ecrevisses. Clean carefully twenty ecrevisses. Into a sauce- pan put one quart of water, a teaspoon salt, cay- enne, a small onion, a carrot, a sprig of celery, all finely cut, and one-half teaspoon of kitchen bouquet. Then add the ecrevisses and boil about five minutes. Take them put and remove the shells. Grind shells in a mortar, mix with a little butter. Put paste into saucepan with a cup of the liquor in which the ecre- visses have been boiled, one quart of bouillon or milk, one-half glass of white wine, one-half cup bread disks which have been toasted. Simmer together a half hour, and then press through a sieve. Put back BROCK 6c CO., Grocers Presidio Are. and Sacramento St. aii Departments. We>t4oii 28 COUNCIL COOK BOOK. on the stove and stir with a wooden spoon until it comes to a boil. Add the ecrevisses and a small piece of butter and serve as soon as the butter has melted. It should be of the consistency of cream. Mock Bisque. Melt one tablespoon butter in pan and rub in one tablespoon corn starch; add it to one pint heated milk. Strain one-half can tomatoes and add one pint water;, heat, and add one teaspoon baking soda. When frothy add the milk, and when boiling add one-half teaspoon pepper, two teaspoons salt. Serve with toasted squares of bread. Bisque of Lobster. Chop up one pound of lobster meat very fine, melt , two ounces of butter, adding three tablespoons sifted flour. When smooth add one pint of rich Soup stock, stirring well to avoid lumps. When boiled up add the lobster meat, one tablespoon of fresh butter, one pint of cream, salt, pepper and mace to taste. Boil up and serve. A few pieces of lobster can be added to e?ich plate. Clam Chowder with Tomatoes. Fry onions in butter, add flour to thicken. Add one can of tomatoes, one bay leaf, one clove, cayenne pepper and salt. Chop clam necks fine, cut potatoes in small cubes, add to tomatoes and cook until both are tender. Before serving, add bodies of two dozen clarris, chopped green onion and parsley. A little curry powder may be added for flavoring. SPECIAL ART EXHIBITIONS During Winter and Spring in Our New Gallery Fine Selection of Mirrors, Framed and Unframed En^avinsrs and Photo- graphs Suitable for Gifts. Framing and Gilding Objects of Art at HELGESEN'S, 2239 Fillmore St., near Clay SOUPS 29 Clam-Juice Broth. Wash in cold water clams in their shells, place them on a stove without water, except a few drops, in a granite saucepan, and as they become hot, their shells will open ; then carefully pour out the broth, season to suit the taste and serve. Marrons Puree. Shell and peel one pound of chestnuts. Put in a covered saucepan with just enough of water to cover. When very soft, mash and add a tablespoon of butter, pinch of salt, one-half cup of brown sugar, one tablespoon of cream. Cook slowly about one-half hour. Almond Balls. One-eighth pound almonds chopped fine. Yolk of one egg, well beaten. Add almonds to egg, pinch of salt, little grated rind of lemon. Beat white stiff, then mix all together. Drop a little from end of teaspoon into boiling fat. Put in soup just before serving. Marrow Dumplings. One heaping tablespoon soup fat or marrow creamed. Add pinch of salt, little nutmeg and the yolks of one or two eggs mixed in gradually; some finely chopped parsley and then enough cracker crumbs to hold; wet the hands and roll the mixture into small balls. Add to the boiling soup, and boil fifteen minutes. inUM P UADT dry and fancy goods Ji/nii r. n/iivi notions, etc. Orders Delivered Immediately CALIFORNIA and DEVISADERO Tel. We«t 5444 30 COUNCIL COOK BOOK. Cracker Dumplings for Soup. Three or four crackers soaked and well drained; yolks of two eggs well stirred with a little sugar, salt and a few grated almonds. Stir in the soaked crack- ers and lastly the well-beaten whites. Drop from tea- spoon into boiling fat and put into the tureen and pour boiling soup over them. Noodles. Break two eggs into a bowl and stir in as much flour as they will take up in making a very stiff dough. Knead well. Roll out thin as a wafer, and when dry enough, cut finely. Suet Balls. One ounce of suet, one and one-half ounces of flour, one saltspoon of salt, ice water. Free the suet from membrane and chop it very fine ; add the flour gradually ; add the salt and sufficient ice water to moisten; do not make it wet. Roll this into tiny balls the size of a small marble, and drop them into the boiling consomme ten minutes before serving time. Do not boil rapidly or they will fall apart. Macaroons for Soup. Two eggs, one teaspoon sifted matzor flour, little cinnamon, grated almonds, sugar if desired. Beat yolks, flour, and other ingredients together and last beaten whites. Drop teaspoon at a time in boil- ing fat. BROCK & CO, \Our Presidio Roast Coffee f IS a great starter, 3 lbs. Grocers \ for $1.00. Ring up West 4011 FISH AND FISH SAUCES Frying Small Fish. The old and true saying is: "Small fish should swim twice — once in water and once in oil." Smelts, trout, whitebait, and perch are, perhaps, more pala- table fried than broiled. Small fish may be stripped — that is, the intestines may be pushed out under the gills, so that the fish may retain their shape. Wash and dry, then dust with salt and pepper, dip in egg and roll in bread crumbs, or they may be rolled in cornmeal. Have ready a good-sized pan with sufficient oil to cover. Put the fish in a frying basket, then into the hot oil and cook five minutes. Drain on brown paper and serve. Where a small quantity/ of fat is used, and the fish cooked on one side and then turned and cooked on the other, the method is really not frying — it is sauteing; the result is much more indigestible than real irying. Lemon Fish. Boil three tablespoons of vinegar, one sliced onion, one laurel leaf, six whole peppers, salt, some celery, and a little water, then add sliced fish. When fish has boiled twenty minutes, remove and arrange it on platter. Strain the fish gravy and add to it the beaten yolks of three eggs, juice of two lemons, sugar to taste, and twelve grated almonds. Let all Glores Cluned, all lentrths, Ge a Pair Monthly contracts for the care of gentlemen's clothing. We have Just installed the most modem plant in the west for Dry Clcanine Ladies' Dainty Garments, Blankets, Curtains, Etc. Phone West 926. Our wagons will call. 1955 Cliestiut St. 32 COUNCIL COOK BOOK come to a boil, then pour over the fish, sprinkle finely- chopped parsley on top, and garnish with sliced lemons. Fresh Cod or Striped Bass, Cut into pieces ready to serve, after which salt them for an hour. Into the fish kettle put a quan- tity of water, large onion sliced, carrot also sliced, turnip, celery root, and boil fifteen minutes. Add the fish and large piece of butter, tiny piece of cinnamon, pepper to taste. Boil fifteen minutes longer, then add teaspoon flour mixed with cold water. Boil up well and add salt or pepper if needed. Remove fish and arrange on platter. Beat yolks of three eggs with a tablespoon cold water; after straining out vege- tables, add the hot gravy in which fish was boiled. Return to fire and stir till thick enough. Garnish with chopped parsley. Salmon Trout With Capers. Put fish on to boil in a little water with celery, onion, carrot, and sliced lemon. After vegetables are cooked, take them out and add little brown sugar and dash of vinegar, chopped almonds, and capers. Thicken with one-half teaspoon corn starch. Take out fish, beat up two eggs, and pour sauce into the eggs, stirring well to prevent curdling. If the sauce be not thick enough, return it to the kettle for a few minutes. Pour over fish and serve. Sweet and Sour Fish. Place the fish in strong salt water for one hour before cooking. Take three parts of water and one WALTER BAKER'S ^'^^^^ chocolates Best in the World. Have held the Market 128 Year* FISH 33 of vinegar, put in saucepan with some sliced onions and some raisins, and let boil until tender. Add brown sugar to taste, a piece of rye bread from which the crust has been removed, and sorne molasses. Boil the sauce, then place the fish in and let all cook twenty minutes. When done, arrange on platter with sliced lemon and chopped parsley. Pompano a la Meuniere. Grease waxed papers that are a little larger than the fish. Place a fish on each piece, season with salt and little pepper, cover with chopped parsley and a slice of lemon. Fold paper closely; fasten with toothpick if necessary. Lay them in a buttered pan and bake fifteen to twenty minutes. Serve in the papers. Sandabs may be prepared in the same manner. Sole a la Normande. From a large sole remove the back skin and with a sharp knife carefully cut out the side fins. Lay the fish on the dish in which it is to be served. Insert in the flesh of the fish some small slices of truffle. Brush the fish with melted butter, sprinkle with salt and pepper and dust with fine crumbs. Pour around it a tumbler of good wine and place in a moderate oven till nearly done. Then put croutons around the edge of the dish, brushing them with the white of an egg to make them adhere to the dish. Put over and' around the fish a small can of mushrooms, sliced, oysters, mussels, picked shrimps, and some quenelles. Add a little more melted butter, a little more wine, and put in the oven for five minutes longer. W. F. ROBERTS 2847 CALIFORNIA ST. Phone WEST 891 Fresh Fish Every Friday 34 COUNCIL COOK BOOK. Fish "Elizabeth." Get a three or four pound striped bass. Leave whole and season with salt, pepper, and ginger. Put in a baking platter with a large slice of buttpr on top, and bake twenty minutes, basting often. In the meantime prepare a rich poulette sauce, using one tablespoon butter, one tablespoon flour, the liquid from one can of mushrooms, and one-half pint of cream. Season with pepper and salt, one tea- spoon Worcestershire sauce, one teaspoon mushroom catsup, and last the mushrooms. Pour this over the cooked fish, and return to the oven for five minutes, and serve very hot. Oysters and picked shrimps can also be added to the sauce, also a wine glass of white wine. Fish au GratiiL One can tomatoes,' a little garlic, onion, catsup, a few drops tabasco sauce, salt, one and a half table- spoons sherry, oyster gravy, and parsley. When this is cooked, strain and pour around fish that has been seasoned with salt and pepper and placed in a but- tered pan. On top of the fish put bread crumbs and little pieces of butter. Bake for fifteen minutes, but do not baste. Then put oysters and shrimps on top and around fish and bake five minutes longer. * Sole Neapolitan. ' Blend in a saucepan one tablespoon butter and one of flour; add one cuj) of white wine, one of mushroom liquor, salt, pepper, one onion finely chopped, a little chives, a small can of mushrooms. Phone West 1000 W«7/ do the Rest SANFORD G. LEWALD CO. 203S-2034 O'FARRELL ST. COAL FISH 3S some kitchen bouquet, and boil all for ten minutes. Into a baking pan put a large sole, cover with the cooked sauce, and bake twenty minutes. When done, sprinkle with finely chopped parsley. Halibut Italian Style. In one-half cup olive oil fry one-half onion and two cloves of garlic a light brown. Add three-fourths of a can of tomatoes and eight potatoes of medium size, cut into halves. Cook all until half done, then put in two pounds of halibut cut into squares, and meat from one crab or small neck clams. When done, add two wine glasses of claret and six tiny Spanish peppers (chili peki peppers). Baked Bass k la Wellington. Select a five-pound bass and see that the flesh is firm, remove the scales and clean. Do not remove the head, tail, or fins. Put into a double boiler one tablespoon of butter, two cups of stale bread crumbs, one tablespoon of chopped onion, one teaspoon of chopped parsley, two teaspoons of chopped capers, one-fourth cup of sherry. Heat all the above ingredi- ents, season with paprika and salt, and stuff the bass with the mixture. Sew up the fish, put into a hot oven, bake and baste with sherry wine and butter. Fish Timbal. Chop or grind two pounds uncooked whitefish. Soak a quarter of a loaf of white bread and squeeze dry. Beat together for half an hour with one- quarter pound butter, one-half pint sweet cream, four 5f ratf on 's^°""""''i,X"'°'""°'' IncoTforated 136 Geary St. San Francisco 36 COUNCIL COOK BOOK. eggs separated, salt, pepper, little lemon juice. Put this mixture into a well-buttered mold and then the covered mold into a pan of boiling water and boil one hour. Serve with Hollandaise sauce. Scalloped Fish Roe. Boil three large roes in water with little vinegar for ten minutes. Plunge into cold water; wipe the roe dry. Mash the yolks of three hard-boiled eggs into a cup of melted butter, teaspoon anchovy paste, tablespoon chopped parsley, juice of half a lemon, salt and pepper to taste. Add a cup of bread crumbs and then mix in lightly the roe that has been broken into pieces. Put all in baking dish, cover with bread crumbs and flakes of butter, and brown in oven. Fish Sauce (very rich, but delicious). One pint white wine, one pint olive oil, one-half pint water, six sliced onions, six sliced tomatoes (or canned)., tw6 or three laurel leaves, some whole peppers, five whole cloves (remove the heads). Boil ten minutes arid strain. Lay the fish in kettle, pour sauce over and boil. Place toast on platter, then fish, and next pour the gravy, to which add all kinds of shell fish. Sauce Tartare. Make half a cup of mayonnaise with tarragon vinegar and a little onion juice. Just before serving add half a teaspoon each of parsley and capers chopped fine. OLYMPIA BEER Brewed in Olympia, Wn., unsurpassed for quality, is for sale at all good grocers "ITS THE WATER" --demand it. FISH 37 Tartar Sauce. Mix together one teaspoon lejnon juice, one- quarter of a teaspoon salt, one tablespoon vinegar, and one tablespoon Worcestershire, and heat over hot water. In a small saucepan put two heaping table- spoons butter and set over the fire until a pale brown Strain into the first mixture and serve at once in a gravy boat. Sauce HoUandaise. Mix one tablespoon butter and one of flour in a saucepan and add gradually half a pint of boiling water. Stir until it just reaches" the boiling pomt; take from the fire and add the yolks of two eggs. Into another saucepan put a slice of onion, a bay leaf, and a clove of garlic; add four tablespoons vine- gar, and stand over the fire until the vinegar is reduced one-half. Turn this into the sauce, stir for a moment; strain through a fine sieve; add half a tea- spoon salt and serve. This sauce may be varied by adding lemon juice instead of vinegar, or by using the water in which the fish was boiled. It is one of the daintiest of all sauces. Sauce Beamaise. Put three-fourths cup of butter into a bowl, cover with cold water, and wash out the salt, using a spoon. Divide butter into three parts. Put one piece in a saucepan with the yolks of two eggs, few drops lemon juice, and two tablespoons tarragon vinegar. Place saucepan in a larger one containing boiling water and stir constantly with a wire whisk U VfMi Wnnt advertise in THE EVENING V lOUVVam pOST. Orders taken by Phone Help Douglas 4460 : : Telephones Douslas 3161 and 2162 SO LARI'S GRILL Geary Street next to St. Francis San Francisco Private Rooms second Floor Music from 6 to 8 p. m. by Lada's orchestra "HONE WEST 5978 AT DARBEE & IMMEL CO. 1888-90 Fillmore St. San francisco EsUblished 1878 Phone Park 265 Heineman & Stern 1040 McAlliiter Street Packers of Tongues, Smoked and Pickled Beef Mannf actoreri of all kinds of Sauage All our Meats and Sausages are Man- ufactured in Compliance with the State Pure Food Law. The Sugarie QUALITY CANDIES ICE CREAM AND ICES PHONE ORDERS PROMPTLY FILLED Haight Street . at Masonic Ave. TELEPHONE PARK 9193 JAS. J. GORMAN EDWARD THOMAS PHONE FRANKLIN 265 Gorman & Thomas David m. fletchkr Co. Prescription Druggists FREE DELIVERY ^.Closed on Sundays at 2 p. m. 1085 O'FARRELL STREET NEAR FRANKLIN ■ AN FRANCISCO FISH 39 until butter is melted. Then add second piece of butter and as it thickens the third piece. Add one- third cup boiling water, cook one minute, season with one-fourth teaspoon salt, little cayenne. Add one teaspoon each of chopped parsley and fresh tarragon. Fricassee of Oysters. Heat a piece of butter the size of an egg, add a wine glass of sherry, one cup of oyster juice, one- half cup of cream, cayenne pepper, yolks of four eggs. When all this has boiled to a custard, add one pint of California oysters which have been seasoned with salt and pepper and the juice of one-half lemon. Cook a few minutes only after adding the oysters. Oysters a la Richelieu. Forty small Eastern oysters for eight persons. Boil oysters and liquor five minutes. Take oysters from liquor, cool, and cut in halves. Make sauce of two ounces butter, one ounce flour, a pint of oyster liquor, one pint cream, nutmeg, red pepper, white pepper, and salt to taste. Cook five minutes, then add. yolks of four eggs with juice of half a lemon. When thick, add oysters. Put in shells or ramekins, sprinkle with bread crumbs and bits of butter. Bake and serve. Roe Sauce. Wash the roe, throw them into a kettle of boil- ing water and allow them to simmer for twenty minutes ; drain, put them in a bowl, and with a silver When you need a Plumber quickly telephone to FRED T. KNOLES, 2000 Fillmore Street. Telephone West 1855 40 COUNCIL COOK BOOK. fork remove carefully all membrane; add a quarter of a pound of butter, and heat over a^ pan of hot water. When thoroughly hot, add a gill of cream or milk, a level teaspoon salt, ten drops of onion juice, a quarter of a teaspoon mace, and serve in a sauce- boat. Rich Poulette Sauce. Into two tablespoons melted butter smooth two tablespoons flour, one-half teaspoon each salt and pepper. Stir in gradually one pint heated cream or milk, stir until thick, then add half a teaspoon lemon juice. Have ready two w^ll-beaten yolks of eggs and throw in quickly to the thickened sauce, remov- ing almost immediately from fire. Mussels. ' Into a saucepan put a large spoon butter, one- half onion chopped, one-half clove of garlic. Let it brown lightly and blend in a large spoon of flour. Add the mussels (two pounds) that have been well cleaned, salt, pepper to taste, one-half cup water or stock. Cover and steam till the shells open, and add chopped parsley. Stewed Lobster. One lobster, one-fourth wine glass of wine, one- third pint milk, three eggs (yolks only), one-half tea- spoon salt, one-fourth teaspoon pepper. Remove lobster from the shell, taking care to save the green creamy substance. Cut meat into small pieces, place in stewpan over the fire with the butter, salt, and COCOA AND CHOCOLATES Beit in the World. Hare held the Market 128 Years WALTER BAKER'S FISH 41 pepper, and stew briskly for three minutes; then add the wine and cook for five minutes. Beat the yolks lightly, stir them into the milk, and add to the lobster. Cook slowly till it thickens, and serve. Lobster American. One tablespoon butter, one tablespoon olive oil. Blend in one tablespoon flour, one clove of garlic cut fine, one teaspoon Worcestershire sauce, salt, pepper, and paprika, one cup strained tomatoes, one cup soup stock. Let this cook well, then add one lobster cut in pieces. Deviled Crab. Chop up crab. Strain three-fourths can tomatoes, add chopped parsley, tobasco sauce, salt, pepper, Worcestershire sauce, cayenne pepper, and two or three tablespoons cracker meal to thicken. Put all in hot butter (a good slice), and let cook five or six minutes. Soft-shell Crabs. Wash carefully six crabs, then throw them into a bowl containing one pint of milk and three beaten eggs. Let them stand until most of the liquid has been absorbed, then roll in cracker crumbs and fry. When done, serve with bunches of fried parsley. Crab Espanol. Cream one tablespoon of flour with the same amount of butter slowly over the fire, then add enough milk to get right consistency. Add a pinch of salt, Worcestershire sauce, one chopped bell pep- Phone West IGNATZ BECK Pharmacist and Chemist ELLIS and Buchanan Sts. San Francisco 42 COUNCIL COOK BOOK. per, one cup of chopped olives, two hard-boiled eggs chopped fine, and shredded crab. Serve in ramekins. Baked Crab. One crab, shredded; two hard-boiled eggs, chopped; two tablespoons bread crumbs, juice of one lemon, pepper and salt; mix well. Melted but- ter size of an egg, tablespoon flour; cook smooth, and add milk to make a creamy sauce; season with mustard, mace, pepper and salt; mix with crab, sift browned bread crumbs over top. Bake fifteen min- utes. Crab Souffle. Make a pint of cream sauce. Add the yolks of three eggs, well beaten, cayenne, and a cup of grated cheese. Add one pint of shredded crab, fold in the beaten whites of the eggs, pour into a baking dish and bake in a quick oven. Crab Frisco. Fry an onion light brown in two ounces butter. Remove oi^on and add to butter one tablespoon flour. After blending well, add one pint cream, and when thick add a shredded crab, salt, pepper, paprika, and a cup of grated cheese that has been smoothed with butter. Serve on buttered toast. Shrimp Poulette. Smooth two ounces of butter with one ounce of flour an(i add two cups of milk. Let it thicken, then add a pinch of baking soda, two tablespoons tomato catsup, some Worcestershire sauce, a little LQ Q T \/\ O M ^ «^ S. H. & M. Skirt Binding . O. 1 iVl ^^ IM O I Marien's Featherbone 658 Mission Street DeLong's Hooks and Eyes FISH 4^ onion powder, salt, pepper, and from one-quarter to half a pound of shrimps. Let all come to a boil, and serve in ramekins. Shrimps a la Creole. Take two ounces of butter, one-half a small onion, grated, and to this add one pint of shrimps. Let cook a few minutes, then add one-half pint of canned tomatoes, salt, pepper, cayenne, and before serving add three tablespoons of French peas. Cook about ten minutes. Saut£ Royale. Cook forty-fiVe minutes one-half can tomatoes, one large green pepper, one large onion, clove of garlic; strain; in another pan blend well one table- spoon butter, three tablespoons flour, one cup rich cream, wine glass white wine, wine glass mushroom liquor, salt, paprika to taste. Add strained tomatoes and heat. Then add one small lobster and one small crab cut in pieces, one-half pound shrimps, one can button mushrooms. Serve in a border of cooked rice or individually with crouton^. Cocktail Sauce for Clams or Oysters. One can tomatoes, one teaspoon pepper, one tea- spoon mustard, one-fourth teaspoon cinnamon, one- fourth teaspoon allspice, one-half tablespoon salt, one-half cup vinegar. Cook slowly for two hours and rub through a sieve; in serving, add a little chopped celery or grated horseradish. OLYMPIA BEER Brewed in Olympia, Wn., unsurpassed for quality, is for sale at all good grocers "ITS THE WATER" --demand it. ^ Back piece of (arnitare in oar incom- parable display is characterized by ^ality and corre^ness of design. ^ The latest proda^ions from the leading wortshops can always be seen in oar warerooms at moderate prices. Q Foreign and Domestic Tapeitries, Cretonnes and Tafletas for town or country home continually in stock. L. R reiss & s ons B Farnitore, Interior Decoration Cabinet-Makers, Upholsterers Van Ness Ave. and Sntter St. Gor. Softer and Stockton Sts. :: After March 1910 ::' San Francisco - . - Gal. ENTREES "When art and nature join, the effect will be Some nice ragout or charming fricassee." Celery Timbals. Six celery roots, peel, steam in soup or water, with butter. When cooked, mash through a sieve. Beat four eggs, add celery, one-half cup of cream, pepper, salt. Bake in timbal forms or muffin pan in pan of boiling water about twenty minutes. Serve with poulette sauce. Green Peppers and Oysters. Scoop out some bell peppers and fill with the following mixture : Some grated bread crumbs, one or two well-beaten eggs, thin slice of butter (melted), salt, pepper, some chopped celery, and when mixed add three fried oysters. Moisten with a little soup stock and bake the filled pepper about fifteen minutes. Brain Timbals. Skin and boil brains. Press through a sieve. Soak bread in milk, and strain. Beat brains and bread together. Grate some garlic and onion, yolks of two eggs ; beat all together. White to snow, pinch of salt, pepper to taste. Bake in well-buttered timbal cups for one-half hour, putting boiling water in pan. Serve with following sauce : Melt a thin Gloves Cltianed, all lengths, 5c a Pair Monthly contrsicts for the care of gentlemen's clothing. We have just installed the most modern plant in the west for Dry Cleaning Ladies' Dainty Garments, Blankets, Curtains, Etc. Phono West 926. Our wagons will call. 1955 Chestnut SL 46 COUNCIL COOK BOOK. slice of butter in a double boiler; add one tablespoon flour and mix till smooth. Add a cup or more of cold milk, stirring until thick. Add a tablespoon tomato catsup, a pinch of baking soda, one glass sherry, one teaspoon Worcestershire sauce, one teaspoon mush- room sauce, pinch of salt. Stir well and let all come to a boil. Tomato Custards. Simmer for fifteen minutes in a covered sauce- pan four cups chopped tomatoes, four eggs, one sliced onion, one bay leaf, and sprig of parsley. Strain, and if there be not two cups of liquid, add water. Beat four eggs and add to liquid. Pour into greased baking cups and stand them in a pan of water and bake until firm — ^about fifteen minutes. Turn out and serve with cream sauce containing green peas. Creamed Mushrooms. Make a poulette sauce, flavor with sherry. Cut into halves one can of mushrooms, and chop finely three hard-boiled eggs. Add all to poulette sauce; let it come to a boil. Put it into ramekins, then sprinkle with cracker crumbs and pieces of butter, and bake in a pan of water for twenty-five minutes. Cauliflower With Shrimps. Boil a cauliflower in salt water and strain. Take one-half pint pastry cream, one-half teaspoon corn starch, butter the size of an egg, one tomato pressed through a strainer, pepper ahd salt to taste. Boil all thoroughly; add one-half or one pound of picked shrimps, and pour over the cauliflower. SOMMER X KAUfMANN Two Slorei--119-lZ5Grant Are. ar. Gearj, 836-840 Market St., nr. Stockton Good Shoci Onlf ENTREES 47 Chicken i la Sweetbread. Take the breast of chicken that has been fricas- seed, cut up into small pieces, and add mushrooms. Make either brown or cream sauce. Serve in pate shells. Sweetbreads or Veal Fricassee. Brown butter, flour, and grated onion; add table- spoon of white wine, a little lemon juice, one-half cup of bouillon or liquor of can of mushrooms, yolk of one hard-boiled egg, red pepper, salt. Boil until tender, add caper and chopped parsley. Mushrooms may be added. Sweetbread Saut6. Clean sweetbread, boil until tender, and cut in small pieces. Take one tablespoon butter; blend in one table-spoon flour; add half the liquor of a can of mushrooms and enough soup stock to make the necessary amount of gravy; add a little catsup, Worcestershire sauce, mushroom catsup, and a few drops of kitchen bouquet, a clove of garlic, and a small onion; salt and pepper to taste. Cook this about an hour, and then remove garlic and onion. Add sweetbreads, mushrooms, and two hard-boiled eggs chopped very fine. Sweetbread and Oyster Pie. Line a pudding dish with puff paste. Break in small pieces sweetbreads that have been parboiled. Drain a pint of oysters and place a layer on the sweetbreads. Pour in a rich cream sauce, then cover with puff paste and bake in a quick oven. FRECKLES CAN BE REMOVED Baer's Kurtz Freckle Salrt posi- tivehr removet frccklei, tan and lanbarn. Keeps the ikin smooth and white. Manafactnred by- Baer Drag Co. 722 Market St. ,S.F. For Sale by all Druggists Price 50 Cents 48 COUNCIL COOK BOOK. Oysters and Potatoes. Beat lightly with a fork one pint of hot mashed potatoes. Blanch and pound to a paste eight ounces of almonds, smoothed with thick cream. Add these to the potatoes. Beat together until creamy, pile on a platter, cover with fried oysters and slices of lemon. Crab, Mushroom, and Oyster Poulette. One shredded crab, one can mushrooms, fifty small oysters. Take two heaping tablespoons butter, two tablespoons flour; smooth together. Add one cup mushroom liquor, two cups milk. Boil till thick, adding one clove of garlic, salt and pepper. When Sauce is thick, remove garlic and add crab and mush- rooms that have been cut into small pieces. Before removing from the stove, add the oysters and some sherry and a few drops of lemon juice. Serve in ramekins. Oyster Noodles. Into a pudding dish put layers of broad boiled noodles, alternating with layers of oysters dipped in cracker crumbs, with plenty of butter and salt to taste; pour over the whole a pint of pastry cream and the juice of the oysters; bake until brown — about twenty minutes. Tamale Entree. Two cans tamales mixed with an equal quantity of cold cooked macaroni. Season with salt, paprika, one teaspoon each chili and Worcestershire sauce, one teaspoon onion juice, and one clove of garlic. 2847 CALIFORNIA ST Phone WEST 891 Oysters, Crabs and Shrimps W. F. ROBERTS ENTREES 49 Put mixture into ramekins, sprinkle grated Parmesan cheese, and flakes of butter on top, and bake in a pan of water twenty minutes. Cheese Souffle. Beat one tablespoon butter and yolks of three eggs until very light. Then add the stifif beaten whites and one-half pint charlotte russe cream. Have mixed three-fourths cup of grated cheese, one scant cup flour, a pinch of salt, and a little cayenne pepper. Add this mixture last and bake in well-buttered dish about twenty minutes, or until a light brown. Ravioli. Make a soft noodle dough, roll out thin, cut in squares, place filling in center and fold corners to- gether, pinching slightly. Drop lightly in boiling water that has been well salted, cook ten minutes, and serve with pepper sauce ; garnish the dish with crisp lettuce leaves and sprinkle plentifully with grated cheese. Filling: Place cold meat, veal or beef preferred, in food chopper with a few almonds, small onion, one or two hard-boiled eggs, and cut in few green olives; add to mixture ground sage, rosemary, salt, and grated cheese to taste. Moisten all with salad oil. Sauce: Boil three or four dried red peppers until tender; squeeze and strain. Place about two table- spoons fat or salad oil in frying pan, cut in a small piece of garlic, one heaping tablespoon of flour, and let boil ; add the juice and water from the peppers, one teaspoon of cummin seed, salt to taste, and a little soup stock. Add green olives before serving. J^gf 1 1 If 'q /^''nc Equipagesand Automobiles M\.^lljr O 1623-1631 Pine Street Phones Franklin 216 Franklin 217 San Francisco, Cal. so COUNCIL COOK BOOKf > Home-Made Chicken Tamales. Boil till, tender a large chicken. Have two quarts of stock left when chicken is done. Remove thicken and cut into medium-sized pieces. Into the stock pour gradually one cup of corn meal or farina, stirring until it thickens. If not the proper consist- ency, add a little more meal. Season with one table- spoon chili sauce, three tablespoons tomato catsup, salt, one teaspoon Spanish pepper sauce, one table- spoon Worcestershire. Simmer gently thirty minutes, then add chicken. Serve in ramekins. Enchiladas. Make a dough of cornmeal and wheat flour and water. Roll it out in thin, round cakes ; cook quickly in a pan that has not been greased, then roll in a cloth to keep soft and warm. Grind one cup sausage, add one-half grated onion, one tablespoon Worcester- shire satice, and fill the warm cakes with this mix- ture. Roll them when filled, and pour over them a sauce made of two tablespoons drippings into which two tablespoons of flour have been smoothed. Add one cup soup stock, one cup strained tomatoes, two tablespoons vinegar, one tablespoon Spanish pepper sauce. Sprinkle grated cheese on top. Jellied Chicken. Boil a chicken in as little water as possible until the meat falls from the bones, chop rather fine and season with pepper and salt. Put into- a mold a layer of chopped meat and then a layer of hard-boiled eggs, cut in slices. Fill the mold with alternate Borden's Pioneer Milk RICHEST PUREST BEST ENTREES SI layers of meat and eggs until nearly full. Boil down the liquor left in the kettle until half the quantity. While warm, add one-quarter of an ounce of gela- tine, and when dissolved, pour into the mold over the meat. Set in a cool place overnight to jelly. Calf's Foot Jelly. After carefully washing one calf's foot, put it on with one quart water. Boil from four to five hours. Strain and let stand overnight. Put on stove next day and when it begins to boil add the stiff- beaten whites of two eggs; boil till clear, then strain through cheesecloth. Add sherry and sugar to taste. Let it become firm before serving. Spanish Onion Rarebit. Boil two large onions until very soft, drain, chop, and return to the saucepan with a small piece of butter. Add milk, salt, pepper, a dash of tabasco sauce, one teaspoon prepared mustard, one-half cu^ grated cheese. Stir until of the consistency of custard. Salpicons. A salpicon is a mixture of various kinds of cold cooked meats cut into small dice and mixed with a thick, rich sauce, and it -may be used in filling patties, vol-au-vents, etc. Dark sauces may be used in com- bination with dark meats, and light or creamy sauces with light meats. A salpicon of lobster and shrimps is delicious. Presidio Ave. . PHONE w»T4o„ S day right. : : NATHAN-DOHRMANN CO, HAVE MOVED TO UNION SQUARE Geary and Stockton Streets ENTIRE MEZZANINE devoted to Labor-Saving Devices and Kitchen Utensils of all Descriptions MRS. J. SHEEHAN HISS A. HAYES Mrs. J. Coughlan & Co. FINE MILLINERY Phone Franklin 1085 1526 Bush Street Neat Van New Ave. San Francisco, Cal. ARMAND CAIllfAU, Inc. Ladies' and Misses' Suits, Coats, Skirts, Wai.ts, Corsets, Underwear, Negligees, Veilings. N. W. cor. Grant Ave. and Geary St. Ph»Dc Kttntj 4820 Saa FraiicUo CANNED GOODS Highest Grade Haas Brothers San Framcisco. Baumgarten Bros. Caterer* of H/fC A TC Only High- Grade ^"'^-^ ' "J ^^ Prices Reasonable Service Promptly Clover Market 2019-2021 nUMORE PboBC WEST 65 Line lliai nCl piieirt WEST 2730 Our Specialties Fillets of Beef, Crowns and Saddles of Lamb, Calf Sweet Breads and Brains always on hand. ENTREES S3 Curried Eggs. One tablespoon of butter, one tablespoon of flour, one teaspoon of curry powder, add one cup milk stirred in slowly; cook until it boils; add teaspoon of onion juice, salt and pepper to taste. Take six hard- boiled eggs cut in quarters lengthwise, slide gently into the sauce so as not to drop out yolks. Stir as little as possible, just getting the sauce over the eggs. Cook until eggs are heated. Serve with points of toast and parsley. Eggs a la Council. Make cream sauce, not too thick; flavor with Worcestershire sauce, break eggs in, and put grated cheese on top. Bake in hot oven. Fricasseed Eggs. Take six hard-boiled eggs, remove shells. Roll them in flour, then in egg, to which has been added one-half teaspoon of oil, one-half teaspoon of vinegar, a few drops of onion juice, one teaspoon chopped parsley, a little nutmeg and salt. When quite cov- ered, roll in vermicelli that has been broken into fine bits and fry in deep butter or dripping. Serve with the following sauce: One tablespoon butter; one tablespoon flour, browned together; add one-half cup white wine and a cup of bouillon. Season with salt and cayenne and boil five minutes. Add one teaspoon each of chopped chives and parsley, some chopped olives and mushrooms ; bring to a boil again and pour over the eggs. Phone West 1000 We'll do the Rett SANFORD G. LEWALD CO. 2036-20S4 O'FARRELL ST. COAL 54 COUNCIL COOK BOOK. Poached Eggs a la Larkspur. Fry tomatoes (cut one-half inch thick) in butter, pepper and salt. Have prepared slices of bread cut round, and fried in butter. Put on a hot platter with a slice of tomato on each. Poach as many eggs as are required, in boiling salt water. Lift out very care- fully, placing one egg on each tomato. Add to the gravy, in which tomatoes were fried, two tablespoons of cream, one teaspoon Worcestershire sauce, one teaspoon mushroom catsup, juice of half a lemon, and a teaspoon of flour to thicken. Cook up once and pour over eggs. Serve very hot. Spanish Omelette. Make an omelette, pour through the center and around the side a sauce made of one cup of tomatoes, strained, one tablespoon of butter, one tablespoon of chopped onion, three tablespoons of chopped green peppers; season with paprika and salt; garnish the omelette with parsley and slices of lemon. Egg Bird's Nest Take the white of one tgg, beat to a froth. Place it in a ramekin, making a hollow in the center, in which you place the unbroken yolk. Put this in a moderate oven and allow to brown slightly. Eggs a la Stork. Melt one large tablespoon of butter; add one large tablespoon flour and smooth it; then stir in one pint of milk; add salt, paprika, one teaspoon ni Vl^Dl A RI717P Brewed in Olympia, Wn., liLlLVlrlA DUlJllV unsurpassed for quahty.i. KJMJ3.L1J.L ira. M^^MJRW ^^^ ^^,^ ^^ ^„ ^^^ g„cer. "ITS THE WATER" -demand it. ENTREES SS Worcestershire sauce, one cup grated cheese; stir till cheese is melted, and break in carefully as many eggs as desired. Bake slowly till the eggs are set. Serve on buttered toast. I Egg Timbals. Allow one egg for each timbal. To four eggs, slightly beaten, add one-fourth cup of cream, a few drops of onion juice, salt, paprika. Turn the mix- ture into small buttered molds ; set in a pan of hot ■ water and cook till firm. Serve with a mushroom or shrimp sauce. Eggs Suzette. Bake and cut lengthwise large potatoes. Scoop out immediately, and beat up with it one whole egg, milk, butter, pepper, and salt, and also a little grated cheese. In the bottom of potato shell sprinkle in layer of finely chopped ham, then a layer of potatoes. Make a deep scoop and drop in the yolk of an egg, taking care that it dpes not break. Fill to the top with the potato and smooth with knife dipped in egg. Bake again seven or eight minutes in hot oven. Eggs Spanish. Boil eggs hard;' after cooling, remove shells and halve lengthwise. Cook thirty minutes fresh or canned tomatoes with minced green onions, garlic, parsley, a laurel leaf, salt and pepper, and cayenne to taste. Strain. Melt a slice of butter, add a little flour, and then add sauce gradually. Cook ten min- utes; place eggs carefully in sauce and serve. ARCADE PBARMACY The^Ss*"" Cor. Pott and Buchanan Stt. Phone west 63 56 COUNCIL COOK BOOK. Tomato With Egg, Cut top from tomatoes, remove seeds, put a raw egg in each tomato, dust with salt, pepper, and finely chopped parsley. Place in hot oven until egg is set. Serve vi^ith cream sauce. Egg Chops. Rub together one tablespoon butters-two of flour, and some scalding hot milk, boiling and stirring til! thick. When cool, add one raw egg, next one-half can of mushrooms chopped with the whites of six hard-boiled eggs, and the yolks which have been pressed through a sieve. Form into shape, dip in egg and crumbs, and fry. A French chop bone or small length of boiled macaroni gives the desired effect. Heap mashed potatoes in center of dish and surround with chops. ^ Egg Rarebit. Make a cream sauce. Grate one-half pound American and Swiss cheese mixed, or American alone ; add to the sauce. Chop three hard-boiled eggs, add to the sauce, season with salt and pepper, and serve on buttered toast. ) Eggs a la Russe. Have some eggs boiled hard. Halve them, and lay them on a slice of tomato, and then on a lettuce leaf. Have some caviar, mixed with grated onion, pepper, and lemon juice. Spread on the halves of the eggs and spread with mayonnaise. Sprinkle finely chopped parsley on top. WALTER BAKER'S ^^^^^ chocolates Best in the World. Have held the Market 128 Years ENTREES 57 Eggs a la Tripe. Slice six hard-boiled eggs crosswise into pieces the thickness of silver dollars. Slice a large onion, smothering in plenty of butter, but do not brown. When the onions are soft, add a cup of cream sauce. Boil for three minutes. Add the sliced eggs, remove from fire. Add chopped chives. Serve in vegetable dish. Eggs a la Mexicana. Boil six dried Spanish peppers twenty minutes. Drain, remove the seeds, and chop fine. Fry in but- ter one-half an onion and one clove of garlic. Add one cup of uncooked rice, cover with one cup of soup stock, and cook till tender. Add a lump of butter, salt, and, when done, cover with six eggs; then scramble all together. Serve on a hot dish. Stuffed Eggs in Tomato Jelly, Boil eggs hard, cut lengthwise and mash yolks with salt, pepper, and ground chicken livers which have been previously cooked, and chopped celery. Take half a can of tomatoes and put on the stove with a tablespoon of Knox's gelatine. Remove and season with salt and pepper. Strain. Fill the eggs with the yolks and other ingredients and set each egg lengthwise in a small mold. Fill the mold to the top with the tomato jelly and let it stand until set. Remove mold and serve on lettuce leaves. All the News i? JHE,. E^VENING POST. All iL T"' 1 he Leading livening IN ewspaper All the I ime 30 Cents a month by carrier ? — ' 1^ SHREVE AfD COMPANY A department of California stones and Oriental precious and semi- precious stones is a prominent feature of our stock. Our factory, fully equipped, gives our patrons unusual opportunities for the execution of special orders for gold and diamond jewelry and silverware from exclusive and original designs prepared by our artists. Shreve Building POST STREET and GRANT A VENUE San Francisco & h MEATS AND MEAT SAUCES "Some hae meat and canna eat, And some would eat that want it; But we hae meat, and we can eat, Sac l^t the Lord be thankit." — Burns. Pot Roast Put a couple of spoons of olive oil and the same amount of butter in a pot. When hot, plunge the meat in; add parsley, carrot, and onion cut small; salt and pepper to taste. Cover tightly and let cook slowly about two hours. Watch carefully. It will probably not need any' water. When the meat is cooked tender, thicken the gravy with a little browned flour. The second cut of the cross rib of beef is the best for pot roast. Wiener Braten. Have the bone taken out of a thick piece of round steak or shoulder, and pound the meat well; then lay it in vinegar twenty-four hours. Heat some drippings in kettle that has a close-fitting cover and put the meat in, seasoning it with salt, pepper, and ginger. After turning the meat in the hot fat, add an onion and two or three tomatoes. Pour soup stock over all and a dash of white wine. Cover closely and stew slowly for three or four hours, turn- Gloves Cleaned, all lengths, 6c a Pair Monthly contracts for , the care of gentlemen's clottiine:. We have just installed the most modem plant in the west for Dry Cleaning Ladies' Dainty Garments, Blankets, Curtains, Etc. Phone West 926. Our wagons will call. 1955 CbesliatSt. MuWo-m/a. 60 COUNCIL COOK BOOK. ing the meat occasionally, but do not pierce with the fork, as this would allow the juice to escape. Do not add water. Serve with potato pancakes. Beefsteak Rolled. Spread a round steak with a layer of dressing, such as is used for turkeys. Begin at one end of the steak and roll it carefully; tie the roll to keep in shape. Bake in the oven, basting very often. Make a gravy of the drippings and pour round the meat when ready to serve. Roast Beef Chauffe. Cut cold roast beef into slices half an inch thick ; put a tablespoon of butter in pan, and when melted add three tablespoons of currant jelly, a dash • of cayenne, a little salt, and a glass of sherry or madeira ; add the beef and serve hot. Yorkshire Pudding. Three cups of flour, one and three-fourths cups of milk, two teaspoons of baking powder, three eggs, one teaspoon of salt. Beat all the above to a smooth, light batter. This should be baked under the roast. Beefsteak Pie and Potato Crust. Sift together two cups flour, one-half teaspoon salt, two level teaspoons baking powder, then cut in one-half cup of shortening and one cup of cold mashed potatoes. Take enough water or milk to make a dough, put it on a floured board, and roll gently. Line a deep pie dish with part of the crust, CRYSTAL MARKET TeVtI Pkone W«t 852 836 DEVISADERO ST., Nr. McAllister S. F. MEATS 61 and fill with one pound of round or sirloin steak cut into dice, and two sliced potatoes, salt, pepper, one sliced onion, chopped parsley, and a little soup stock. Cover with part of the pie crust and bake in a moderate oven thirty minutes. Corned Beef. Bone the brisket and then soak in water fifteen or twenty minutes. Rub brown sugar over the meat, season with pepper and salt, and then put in a deep dish. Cover with salt and press for twelve hours. • Dissolve a piece of saltpetre the size of a bean in a quart of boiling water, and when cold pour over the meat. Turn meat daily for five days. Put on to cook in boiling water. Baked Steak. Season with salt and little pepper a fine, thick cut porterhouse steak. Put it in a baking pan and put on it one onion, sliced and browned; one lemon and one green onion, sliced; one-half bottle catsup; later add one tablespoon hot water. Bake in hot oven twenty minutes. Sprinkle chopped parsley on top before serving. Mock Chicken Steak. Cut a thick round steak into pieces of convenient size for serving. Salt and pepper them on both sides, roll in flour, and fry in hot oil or beef fac to a rich brown. (I prefer the oil.) Then cover the meat with boiling water and simmer for two hours (longer does not hurt). Cover closely while cooking to keep in Incorporated 136 Geary St. San Francisco 62 COUNCIL COOK BOOK. i [ the flavor and steam. Thicken gravy if necessary. When properly cooked, this has the flavor and tender- ness of chicken. Smothered Tongue. Scald tongue, and then skin. Season well with salt and pepper and slice an onion over it. Let it stand overnight. Put some drippings in a covered iron pot, and then the tongue, with whatever juice the seasoning drew. Cover closely and let it cook slowly until tender — about three hours. Boiled Tongue. Wash tongue thoroughly; rub with salt. Put on to boil ten minutes, then take off and skin. Put it on again with clear water, six whole peppers, one kernel of garlic, one large onion, one-half head of celery, three whole allspice. Boil until tender, then make a sauce of three cups of the water, one-half cup of vinegar, juice of a lemon, and six gingersnaps. Arrange slices of lemon around the tongue. Pickled Beef Tongue. Select a large, fresh beef tongue. Soak in cold water one-half hour. Crush a piece of saltpetre size of walnut, one teacup salt, one teaspoon pepper, three small cloves of garlic cut fine; mix seasoning. Drain water off tongue. With a pointed knife prick tongue ; rub in seasoning. Put tongue in crock; add the bal- ance of salt, etc. ; cover with plate and weight. Al- low to stand from four to five days. Without wash- ing off the seasoning, boil in fresh water until tender. 2847 CALIFORNIA STREET Phone WEST 891 Purveyors of Fine Meats W. F. ROBERTS MEATS 63 While hot, peel off skin. Bay leaves and whole pep- pers may be added to seasoning. Boiled Leg of Lamb. Boil gently a leg of lamb in barely enough water to cover, salt, a scant tablespoon each of whole cloves and pepper corns, and a stick or two of cinnamon. When well cooked, make a dressing of one egg, sifted cracker crumbs, and a small piece of butter; spre.ad over the meat and brown in the oven. Serve w'itK caper sauce or a brown sauce. Lamb Stew. Put lamb, cut into pieces, in the saucepan ; cover with water, and, when it boils, skim off the scum. Add carrots, turnips, onion, potatoes, salt, and pep- per, and boil for one hour. Thicken gravy with a tablespoon flour moistened with cold water. Boil up a few moments and serve, sprinkling chopped parsley over all. Mock Terrapin Stew. Two or three pounds uncooked veal (according to the quantity desired), cut for stewing. Put a lump of butter and a tablespoon of olive oil in a stew pan with half an onion cut small; when the onion is cooked soft, add the veal, powdered with flour, and braise it slowly. When braised a light brown, add enough boiling water to cover the meat, also salt and pepper to taste and gne-fourth teaspoon of ground ginger. Let it cook slowly for an hour, to thicken the stew. Take two hard-boiled eggs, mash the OLjLMiIA DElbK un^rpasTed forTuality, U for sale at all good srocera "ITS THE WATER" -demand it. 64 COUNCIL COOK BOOK. yolks, and cream them with a half teaspoon of butter, one tablespoon of flour, juice of half a lemon, a wine glass of sherry or port wine. If this paste is too thick, moisten with a little of the gravy of the stew and add the mixture to the stew in pan, which must be boiling. Stir until smooth. Take the whites of the hard-boiled eggs, cut small, and also add to the stew. Veal Souffle. Two cups cold cooked veal cut into small pieces.^ Season well and mix in yolks of two eggs. Then melt one tablespoon butter; blend one tablespoon flour; add Worcestershire sauce, one-half cup cream, and one cup milk. Mix this with the meat. Lastly add beaten whites of the two eggs. Bake in hot oven twenty minutes and serve at once. Mock Hamburger Loaf. Two cups bread crumbs, one cup chopped Huts, one-third cup melted butter, one-half cup hot water or stock, one and one-half teaspoons salt, one-fourth teaspoon pepper, one-half teaspoon Worcestershire sauce, few drops onion juice, one egg. Make into loaf shape and bake one hour in moderate oven, covering the first half hour. Baste a few times with melted butter and serve with tomato sauce or brown sauce with chopped nuts. Italian Hash. Chop one pint cold roast beef or lamb with one calf brain, previously cooked. Add two tablespoons Percy J. Meyer Herbert S. Meyer HARDWOOD INTERIOR CO. INLAID FLOORS ESSsSfr M-EATS 65 melted butter, one tablespoon anchovy sauce, the yolks of four eggs, salt and pepper to taste. Form into balls, roll in egg and bread crumbs, and fry in hot fat. Serve with tomato sauce. Fried Sausage. Prick the sausage with a fork, put in a pan, pour on boiling water, and cook for two minutes. Remove the sausage and dry it. Have ready a pan with hot fat. Put in the sausage and fry for ten minutes. Whole Calf's Liver. Cut in slices half way through the liver; put in parsley, green onion and dry onion, all well minced, pepper and salt. Heat thoroughly a Dutch oven (covered iron pot), and then put in a large spoon of butter and the liver. Add a little water, cover and put into oven and bake one-half to three-quarters of an hour. Liver Stewed in Madeira Wine. Take one pound calf's liver, cut in pieces, clean well with a cloth, then fry in a pan with two table- spoons of butter on a brisk fire for iive minutes. Season with a pinch of salt and a little pepper. Add half a glass of Madeira wine, reduce for one minute, then pour over about half a pint of mushroom sauce ; cook again for three minutes, then add one tablespoon butter and the juice of half a lemon, tossing well without letting it boil. Pour the whole on a hot serving dish and serve with some heart-shaped pieces of fried bread. WALTER BAKER'S COCOA AND CHOCOLATES Best in the World. Have held the Market 128 Years 66 COUNCIL COOK BOOK. Spanish Liver. Boil in salt water one-half pound calf's liver. Drain and cut into small cubes. Chop one onion, one tablespoon parsley, some mint; add two cloves, a little cinnamon, a little tabasco sauce, one tablespoon olive oil, and one cup of soup stock. Add one cup of bread crumbs which have been soaked in hot water and then drained. Mix all with the liver and bring to a boil. Serve with Spanish rice. Tripe, Family Style. Scald and scrape two pounds tripe and cut into inch squares. Take big kitchen spoon of drippings and put in four large onions quartered and three small cloves of garlic cut up very fine. Let steam, but not brown. When onions begin to cook, put in tripe and steam half an hour. Then cover tripe with water and let cook slowly three hours.^ Boil a few potatoes and cut in dice shapes and add to it. Half an hour before serving, add the following, after taking off as much fat from the tripe as possible: Three big spoons flour thinned with little water; add Worcestershire sauce, catsup, paprika, ginger, and spoon of salt. It should all be quite thick, like paste, when cooked. Tripe a la Creole. Boil tripe with onion, parsley, celery, and season- ing; cut in small pieces, then boil up in the following sauce: Take one spoon fat, brown it with two table- spoons ' flour ; then add one can boiled and strained tomatoes, one can mushrooms, salt and pepper to taste. Serve in ramekins. L^ ^ T A/I O M ^ <» ^- '^- *^ '^^ ^'^' Binding . O. O 1 IVl \.>^ IN O I Marien's Featherbone 658 Mission Street DeLong's Hooks and Eyes MEATS 67 Tripe a la Caen. Cut up four calf's feet, two pounds tripe. Cut fine one bunch French carrots, six green onions, one leek, some parsley. Add one can tomatoes, salt and pepper to taste, one tumbler sherry or white wine, and water to cover. Put all in a Dutch oven, cover, and put into the range oven and let cook for several hours. Stir occasionally to prevent burning. Dumplings for Stew. Mix two heaping teaspoons of baking powder with one quart flour, one egg, a pint of cold water or milk, and a little salt. Stir all lightly together and drop the batter from the spoon into the stew while the water continues to boil. Cover closely and do not uncover for twenty minutes, boiling constantly, but not too hard. Thicken the gravy with little flour blended with cold water. Vinaigrette Sauce. Mix well one-third cup olive oil, one tablespoon chopped pickles, one tablespoon chopped pepper, one tablespoon parsley, one-half teaspoon paprika, one teaspoon salt, one-fourth cup vinegar, few grains of cayenne pepper. Sauce Piquante. To one pint of drawn butter ad(J one tablespoon each of vinegar and lemon juice and tiVo tablespoons each of chopped capers, pickles, and olives, one-half teaspoon onion juice, a few grains cayenne pepper. SOMMER & KAUfMANN Two Storet--I19-125Grant Ave. ar. Geary, 836-840 Market St., nr. Stockton Good Shoei Only 68 COUNCIL COOK BOOK. Horseradish Sauce. Grate a good-sized stick of horseradish, take some soup stock and a spoon of fat, salt and pepper to taste, a little grated stale bread, a few pounded almonds. Let all boil up and then put in the meat. A very nice way to prepare soup meat. Mignonette Sauce. Half a dozen shallots (onions), -chopped parsley, six white peppers fresh ground, celery salt to taste, one teaspoon Worce'stershire sauce, one-half teaspoon anchovy sauce, four drops of tabasco sauce, two- thirds tarragon vinegar, one-third ordinary vinegar. Keep in a cool place and shake well before using. Tomato Sauce for Cutlets and Croquettes. Cook one-half can tomatoes ten minutes, rub through a sieve, add one-eighth teaspoon soda, then add three tablespoons butter, two and one-half table- spoons flour that have been cooked together. Sea- son with one-fourth teaspoon salt and little pepper and chopped parsley. Bechamel Sauce. Melt two tablespoons butter, then smooth in two tablespoons flour, one-half teaspoon salt, one-half saltspoon pepper. Heat one-half pint of either veal or chicken broth, and one-half pint of milk. Add it, one-third at a time, to the smoothed butter, stirring all the time, till thick enough. LOUIS MOTRONI fTTMow All Orders promptly Ezeoited OQCQ 17i11brush them over with the yolks of the eggs. Sprinkle with a little sifted pulverized sugar and bake in buttered tins. Grciham Bread. Two cups of sour milk, piece of butter the size of an egg, two tablespoons of rholasses, heaping tea- spoon of saleratus, one egg; stir in graham flour enough to make a stiff batter. SOMMER X KAUfMANN Two Storu--119-12SGraiit Ave. at. Geary, 836-840 Market St., nr. Stockton Good Shoes Only 96 COUNCIL COOK BOOK. Currant Bread. Two pints flour, three teaspoons baking powder, one-fourth teaspoon salt, two cups flour, one cup cur- rants, one egg, one tablespoon sugar. Corn Bread. One cup coirnmeal (yellow), a cup and a half of flour, two tablespoons of sugar, two teaspoons baking powder, a piece of butter the size of a walnut, a cup and a half of sweet milk, and the yolks of two eggs. Add the whites of the eggs, beaten to a stiff froth, and beat as fast as possible for a minute. Pour the dougfi into a warm, well-buttered pan, and bake quickly and steadily for half an hour. The dough should be as soft as ginger-bread dough. Ginger Bread. One teacup sugar, one teacup molasses, one teacup butter, one teacup sour milk, five teacups flour, four -eggs, two teaspoons soda, one teaspoon ginger, one teaspoon cinnamon. Stir butter, sugar, molasses, and spices to a cream. Add milk and flour alternately, eggs well beaten, and stir batter ten minutes. Then add soda dissolved in two teaspoons hot water. Bake in shallow tins in a moderately slow oven. This is a large recipe. Brovm Bread- Three cups cqrnmeal, two cups graham or whole- wheat flour, one cup syrup, five cups sour milk, salt, one tablespoon soda. Pour in greased mold and boil four hours. Ring up FRED T. KNOLES, 2000 Fillmore Street, when you need repairs on Locks, Electric Bells, Gas Lighting, Door Openers, Etc., Tel. West 1855. BREAD AND ROLLS 97 Graham Muffins. One and a half cups flour, one tablespoon sugar, two teaspoons baking powder, salt, one egg, one cup milk, one tablespoon melted butter added last. Muffins. One tgg, one tablespoon sugar, one tablespoon melted butter, one cup milk, one and a half cups flour, with one teaspoon powder. Muffins. One tablespoon of butter, two of sugar, two eggs, one cup of water, two teaspoons of baking powder, one and one-half cups of flour. This will make nine muffins. Doughnuts. One cup sugar, two eggs, one cup sour cream, two cups buttermilk or sour milk, two teaspoons saleratus, salt, flavor with nutmeg, flour for a stiff batter. Pop-overs. One cup milk, one cup flour, pinch of salt, one egg; beat the egg, then add milk, then flour, then salt, and beat thoroughly five minutes with a fork. Warm muffin tins, with a lump of butter as large as a pea in each, and bake three-quarters of an hour in a slow oven. Eat hot. GOLDEN GATE COMPRBSEDYEAST-1 Lwht Brttd Rolb Raiuil Cakes, Etc. Freeh Daily. All Grocers. Save Labels for Premiums. 98 COUNCIL COOK BOOK. Pop-overs. Three cups of flour, two and one-half cups of milk, seven eggs, one teaspoon salt. Mix half of the flour with half of the milk,, then the remainder df flour and milk mixed together; then break the eggs into the mixture. This recipe makes twenty-eight pop-overs. Nut Bread. Mix together four cups flour, four tablespoons sugar, one-half teaspoon salt, one cup chopped wal- nuts. Beat one egg well and add to it one and one- fourth cups milk; then mix all ingredients together and knead for a few minutes until like biscuit dough. Mold into a loaf and let rise for one-half hour. Bake three-quarters of an hour in moderate oven. The next day slite it and butter and serve with afternoon coffee. Germein Pancakes. I Mix together two and one-quarter cups of flour and one teaspoon salt; separate the whites and yolks of six eggs, beat the yolks very light, add one quart of milk, stir gradually into the flour, and beat until smooth. Whip the whites to a stiff, dry froth, stir them into the batter, and beat lightly until well mixed. Into a medium-sized frying pan, which has been heating, drop one teaspoon of butter or sweet dripping, turning the pan until well greased. When smoking hot, pour in sufficient batter to cover the bottom of the pan and shake until light brown on the bottom. Turn and brown on the other side. Qf-Yflffrkn ' ^ Young Men's, Boys' and Children's Incorporated 135 Geary St. San Francisco BREAD AND ROLLS 99 Pancakes. Three eggs, one cup milk, half cup flour, one tea- spoon salt, one teaspoon sugar, one teaspoon olive oil. Fry, and roll up. Plain Waffles. Rub one rounding tablespoon butter into one quart of sifted flour; add a teaspoon salt and mix thor- oughly. Separate three eggs; add to the yolks a pint and a half of milk; add this to the flour; beat thor- oughly for fully five minutes. The little roughness that you will notice as you are beating is particles of butter. Do not try to beat these out, as, in melt- ing, they will make the waffles lighter. Add two rounding teaspoons baking powder; beat again and then fold in the well-beaten whites of the eggs. Heat the waffle-iron gradually. Dip a small paint brush into ttielted suet, brush the iron until every part is well but lightly greased ; pour the batter from a pitcher into the middle of the iron, and when it is just full close it down and turn it at once, as the under side will be now hotter than the top. Bake on both sides, and serve at once. Waffles. One and one-half cups flour sifted, pinch of salt, thin slice of butter rubbed together with the hand; milk stirred in to make a batter; beat well. Add yolks of two eggs and whites, beaten to a froth, a heaping teaspoon of yeast powder, added last and mixed in lightly. Have iron hot and pour in from a pitcher. Lithl Brad GOLD[N GATE COMPRESS[D YEAST",-.. Fresh Daily. All Grocera. Save Labels for Premiums. 100 COUNCIL COOK BOOK. French Doughnuts. French doughnuts are much daintier than the ordinary ones, and are easily made. Take half a pint of water, half a pint of milk, six ounces of butter, half a pound of flour, and six eggs. Heat the butter, milk, and water, and when it boils remove from the fire and stir in the flour, using a wooden spoon. When well mixed, stir in the eggs, whipping each one in separately until you have a hard batter. Now pour your dough into a pastry bag. This is an ordi- nary cheesecloth bag, one corner of which has a tiny tin funnel, with a fluted or fancy edge. These little tins may be purchased at any tinware store. It should be very small, not over two inches high at the most, so the dough may be easily squeezed through it. Pour the paste on buttered paper, making into ring shapes. Fry in hot fat. Dust with powdered sugar. Biscuits. To one quart of flour and two teaspoons yeast powder, pinch of salt, add four tablespoons butter. Mix thoroughly, moisten with milk, using a knife (not hand or spoon). Have the dough as soft as possible. Handle it very little. Roll out about one-third of an inch thick, cut out and place a small piece of butter on each biscuit. Fold over and press down and bake in quick oven. Simple Muffins. Mix one pint of flour, three level teaspoons bak- ing powder, one-half teaspoon salt. In another bowl beat the yolks oi two eggs, add one-half cup milk i\f VH^Df A DCCD Brewed in Olympia, Wn, V/LliTJliA DIjLiIV un.urp«..ea for quality, U for sale at all good grocers "ITS THE WATER" ..demand it. BREAD AND ROLLS 101 and one-half cup melted butter and two tablespoons sugar. Put the two mixtures quickly together, and add the beaten whites. Fill the muffin pans two- thirds full and bake fifteen minutes in a hot oven. Dainty Muffins. Cream one-fourth cup of butter with one-fourth cup sugar; add one well-beaten egg, one and one-half cups well-sifted pastry flour into which have been mixed three scant teaspoons of baking powder and one-half cup milk. Bake in hot, buttered gem pans, in a moderately hot oven, twenty-five minutes. Graham Bread. In the morning mix into a dough, a little softer than for white bread, the following: One pint milk, scalded and cooled, two tablespoons sugar, one tea- spoon salt, one-half cup of yeast, two cups white flour, three and one-half cups sifted graham flour. Let it raise until light, then knead or stir it, put into well-greased pans, and form into loaves. Let it rise again, and then bake a little longer and in a less hot oven than white bread. Corn Bread. One cup cornmeal, one cup flour, one-half cup granulated sugar, one cup sour cream, two eggs, one-half teaspoon each baking soda and salt. Bake in a moderate oven twenty to thirty minutes. GOLDEN GATE COMPRESS[D YEAST- LiflilBreaJ Rolb Raised ; Caku, Etc. Fresh Daily. AU Grocer*. Save Label* for Premium*. grg0mtrttnn Ptyarmartat Our Phone No. West 556 [DWIN VAL. SCHMIDT, Drugs, Prescriptions, Toilet Articles COR. CALIFORNIA AND FILLMORE STS. free ilelivery to any part of the City M^gt^rn g>tor laundry ^Floating Soap And Bath Alex Mann Jr. Co. Inc. UfHt E«& 3flanst Seed, Bulbs. PliSh, 'choice Cut Flowers ' ^ ^4 Suttef Street Plants Rented for Weddings and Parlies Phone Franklin 3328 Webber, Spooner & Buchanan MILLINERY ^^"^ ^^ZJe^^^fHi^n ^,tr ^""^ San Francisco Tetephone West 5716 Established 1866 G. LEDERER. Wig Making and Toupee Making Manicuring, Shampooing, Face Massage, Scalp Treatments, Quintonica Hair Tonic, Hair Work, Hair Dyeing, Hair Dressing, Hair Switches, Hair Ornaments. Pure Human Hair Goods 1809 FILLMORF STREET SA^i FRANCISCO Delicious Salads STERN'S Catering and Delicatessen Co. We Cater to Luncheons 850 DEVI8ADER0 STREET and Receptions Call Marlcet N»ar McAllister Telepkone West 1019 Xne Popular Fisn Market Fish, Oysters, Crabs, Clams, Shrimps Lobsters, Mussels, Frogs, Terrapin, Etc. Telephone West 425 Bonita Fruit Market Fruits, Vegetables, Eggs, Poultry, Game, Olive Oil. 2010 FILLMORE STREET PUDDINGS AND PUDDING SAUCES "We are such stuff as dreams are made of." Caramel Custard. One cooking spoon granulated sugar, put on with very little water till light brown. Wet dish with cold water, then pour in the caramel. Make custard of one pint milk, sugar to taste, teaspoon almond extract, three eggs, well beaten and then scalded with the milk, etc. Pour into the dish and bake about twenty minutes. When done, turn out and serve. Put the dish in water when you bake it and do not remove until the water cools. Bread Pudding. Heat one quart of milk and pour it over two cups of bread crumbs and add a small piece of butter. While soaking, stir up the yolks of four eggs, one cup sugar, the rind of one lemon, and when bread is soft and cool, stir the eggs into it. Bake until it sets. Make a meringue of the beaten whites of four eggs, four tablespoons of powdered sugar, the juice of one lemon ; spread on top and put into oven long enough to color it a light brown. GloTes Cleaned, all lengths, Sc a Pair Monthly contracts for the care of gentlemen's clcthinK. We have just installed the most modem plant in the west for Dry Cleanine Ladies' Dainty Garments, Blankets, Curtains, Etc. Phone West 926. Our wagons will call. 19S5 Clesint SL 104 COUNCIL COOK BOOK. Black Bread Pudding. Yolks of three eggs beaten with one cup sugar; add one teaspoon of cinnamon, pinch of cloves, and pinch of allspice; one cup of stale rye bread crumbs added gradually. Mix well and add beaten whites. Bake slowly. Half an hour before serving, add one cup of claret or white wine. Serve ,with sherry wine sauce or whipped cream. Steamed Bread Pudding. Five slices stale bread, medium thick, soaked in water ; squeeze out water. Add one cup brown sugar, pinch salt, one cup raisins, currants, and citron, one teaspoon mixed spices, one teaspoon chocolate, one teaspoon vanilla, two eggs, dropped in whole, and lastly one heaping teaspoon yeast powder. Grease pudding mold, put in ingredients, and steam two hours. Serve with hard sauce. A Simple Rice Pudding. One quart milk, three tablespoons rice; sugar, vanilla, and salt to taste. Bake two hours, slowly. When cool, add marmalade and whipped cream. Cornmeal Pudding. Beat four ounces butter and one cup powdered sugar until very light. Beat in thoroughly the yolks of three eggs. Add gradually one cup and one table- spoon cornmeal, then the stifif-beaten whites of eggs. Mix well and bake in a buttered dish. To be eaten hot with maple syrup. Phone West 1000 We'll do the Rest SANFORD G. LEWALD CO. 2036-2054 O'FAI^ELL ST. COAL PUDDINGS 105 Dimpus Dampus. Make pancake batter of three eggs, three table- spoons flour (or more in same proportion), milk for very thin batter, pinch of salt. Slice any kind of fruit into the batter. Bake twenty to twenty-five minutes. Dimpus Dampus. Melt one cup butter; add two tablespoons brown sugar, one-fourth teaspoon salt, one pint milk, flour to make a paste. Spread in buttered pan and cover with chopped apples. Bake quickly. Carrot Pudding. One cup sugar, one-third cup butter, one cup grated carrots, one cup grated potatoes, one cup raisins, one cup currants, two cups bread crumbs, one-half teaspoon soda stirred in potatoes, one tea- spoon each cloves, cinnamon, and allspice. A little syrup may be added, and four tablespoons whisky. Steam three hours. Serve with hard sauce. May's Favorite Pudding. To one pint of boiling water add the juice of one lemon and one-half cup sugar; while still boiling, stir in three tablespoons instantaneous tapioca. Continue boiling one minute, till the grains are clear. Have ready the beaten whites of two eggs in earthen bowl; pour boiling tapioca on them, beating until fCt> II "V 'q ^'"*® Equipagesand Automobiles JVCtC^ O 1623-1631 Pine Street Phones Franltlin 216 Franklin 217 San Francisco, Cal. 106 COUNCIL COOK BOOK. thoroughly mixed. Set aside to cool. Serve with the following sauce : To one pint of boiling milk add the well-beaten yolks of two eggs, together with one-half teaspoon of moistened corn starch and one-half cup sugar; flavor with lemon extract. Steamed Pudding. One cup chopped walnuts, one cup chopped raisins, one cup milk, one-half cup molasses, two cups graham flour, one and one-half teaspoons soda, two teaspoons yeast powder, one-half teaspoon salt. Steam three hours. Steam three hours Grapenut Pudding. Make a thick apple sauce and put alternate layers of grapenuts and sauce in a buttered dish. Have grapenuts on top. Bake half an hour, and serve with cream. Lemon Pudding. Butter a pudding dish and line with stale cake. Pour over a lemon custard of the yolks of six eggs, creamed with two cups sugar, grated rinds and juice of three lemons, one-half cup melted butter. Place pudding dish in a pan of hot water and bake fifteen minutes. Beat whites to froth, add one tablespoon sugar to each white, and put on top. Bake till light brown. Borden's Pioneer Milk RICHEST PUREST BEST PUDDINGS 107 Apple a la Confiture. Boil one cup sugar and two cups water, and pour it over Greening apples that have been pared and cored. Cover closely and cook till tender. Remove apples and add to the sauce the grated rind of one lemon, little cinnamon, handful of raisins. Boil until thick, then add sherry, and when cool pour over the apples. Before serving, put whipped cream on each apple and a candie'd cherry in the center. Apple Pudding. Cream the yolks of five eggs with one cup pow- dered sugar. Add to it ten lady fingers, five large green apples, grated, juice of one-half lemon and rind, almond flavoring. Bake in a spring form one hour. When cold, spread with strawberry jam and whipped cream or white of egg meringue. Cocoanut Pudding. One grated cocoanut, six eggs, six apples, grated rind one lemon, juice one orange, one cup sugar. Beat the eggs light, gradually add the other ingredi- ents, stir thoroughly, and bake in a moderate oven one-half hour. Eat cold. Huckleberry Pudding. Sprinkle four tablespoons flour over one and one- half pints huckleberries and set aside for half an hour. Soak one pint crumbed bread in one quart milk; add AF VH^DI A DWD Brewed in Olympia, Wn., ULILVIlIA DIjIjIV un.urpa..cd for quality,!. for sale at all good grocers "ITS THE WATER" -demand it. 108 COUNCIL COOK BOOK. three tablespoons sugar, pinch of salt, and the huckle- berries. Put all into a greased pudding dish with flakes of butter on top. Bake forty-five minutes. Serve with hard sauce. Pear Kugel. Cream one cup rendered fat with one cup sugar; add one loaf bread, previoiisly soaked ,and pressed dry, a little salt, one-fourth cup flour. Grease pud- ding dish and put in alternate layers of mixture and pears, that have been boiled with water, sugar, and claret. Bake slowly three hours. Suet Pudding With Pears. Half a loaf of white bread, soak the white part and grate the crust; one cup finely chopped suet, one cup flour, one egg, one-half cup sugar, salt and spices to taste, half teaspoon yeast powder. Make this into a dumpling, put it on a tiny plate in a large kettle. Lay prunes and pears around, about a pound of each, one cup of sugar, couple of pieces stick cinnamon, dash of claret, and water to almost cover; then cover tightly and boil four or five hours. Plum Pudding. One cup bread crumbs, one pint scalded milk put on bread overnight, one cup brown sugar, one cup suet chopped fine, one cup seeded raisins, one cup currants, one-half cup citron, one tablespoon butter, one tablespoon sherry, one tablespoon brandy, one GOLDEN GATE COMPRESSED YEAST- Lvbt Bread Rolb Raiud Cdut, Etc Fresh Daily. All Grocers. Save Labels for Premiums. PUDDINGS 109 teaspoon nutmeg, one small teaspoon cloves, one-half teaspoon cinnamon, four eggs well beaten, and lastly- one level teaspoon soda, dissolved in hot milk. Put in greased pudding mold; boil lightly at least six hours. Serve with hard sauce. Plum Pudding. One cup raisins, one cup currants, one-half pound chopped citron, and one-fourth pound grated al- monds; pour over all one wine glass of brandy. Let all stand overnight. Mix well one cup chopped suet, one pound bread crumbs, one cup brown sugar, two apples finely chopped, pinch of salt, four eggs well beaten, and one tablespoon mixed spices. Then add the prepared fruit and nuts. Butter a mold, put mix- ture into it, and boil in a kettle of boiling water for five hours. Serve with brandy sauce. Thanksgiving Pudding. One cup of molasses, one cup chopped suet, one cup sweet milk, two and one-half cups of flour, one cup seeded raisins, one-fourth pound /of figs chopped, one pound of walnuts broken, one grated nutmeg, one teaspoon of soda. Mix well and steam two and one- half hours. Sauce. One cup of powdered sugar, one-half cup butter creamed, one cup of whipped cream. Put this into the double boiler and beat until foamy; add a wine glass of sherry and serve at once. Borden's Pioneer Milk = 110 COUNCIL COOK BOOK. Norwegian. Soak half a pound of sago in cold water for four hours; then boil a pound of any ripe fruit (goose- berries or red currants are the most suitable) in a pint of water sweetened to taste. When quite soft, pass them through a hair sieve and return to the saucepkn with the sago. Stir over the fire until the sago is clear, then pour into a mold. When set, turn it out carefully, and serve with whipped cream. Banana Compote. Remove the skins from eight bananas and stew gently with a glass of melted currant jelly for twenty minutes. Take out the bananas, cut lengthwise, and lay in a glass dish. Pour the syrupi over, and serve cold. A syrup can be made of claret or port and sugar. Apricot Meringue. One cup stewed apricots, press through a sieve; one cup sugar, four eggs, beaten separately. Bake twenty minutes in a moderate oven; when cold, cover with whipped cream, flavored with sherry wine. Jelly Whip. One tumbler jelly, one tumbler hot water, one heaping tablespoon corn starch, one tumbler cold water, whites of two eggs. Put the jelly in a sauce- pan with the hot water; stir till dissolved, and when boiling stir in the corn starch, blended in the cold Phone West WOO We'll do the Rest SANFORD G. LEWALD CO. 2036-2054 O'FARRELL ST. COAL PUDDINGS 111 water, 'and cook three minutes. Pour into a dish and when cold beat till light with an egg beater, then add thfe beaten whites of eggs. Turn out on dish and serve with cream or a boiled custard. Prune Whip. One pound prunes, five eggs, one-half cup grar-u- "lated sugar. Stew the prunes until tender; when done, press through a colander. Beat the whites of eggs to a stiff froth, adding the sugar; into the whites stir the prune pulp. Bake in pudding dish until nicely browned. To be eaten cold with cream. Marrons a la Roma Pudding. Boil one pound of chestnuts fifteen minutes. Shell and skin them, then put back on stove with a cup of milk and boil till tender. Rub through a colander. Butter a mold, line it with the pulp, then add a layer of apple sauce that has been colored with currant jelly, then another layer of chestnuts, and again apple sauce. Squeeze lemon juice over all, and bake in a moderate oven. Turn out on a platter and serve with whipped cream colored with currant jelly. Individual Syllabub. In double boiler boil one tablespoon sherry, one tablespoon sugar, yolk of one egg. Let it cool and then beat in the stiff-beaten white of egg. Serve in punch glasses. GOLDEN GATE COMPRESSED YEAST Fre ^J I Marien's Featherbone 658 Mission Street ^ De Long's Hooks and Eyes FROZEN PUDDINGS "Variety's the very spice of life, that gives it all its flavors." Frozen Lady Finger Pudding. Beat three heaping tablespoons granulated sugar and yolks of six eggs to a froth. Add one pint of cream, then one dozen lady fingers dipped in sherry^: wine. Stir well together, put in a mold with a tight cover, and pack in rock salt and ice. Chocolate Pudding. Dissolve one tablespoon gelatine in one-half cup lukewarm milk. Boil, three-fourths cup chocolate in one-half cup milk; yolks three eggs beaten with one-half cup sugar. Add vanilla, and lastly beaten whites. Pour in a form or mold, place on ice, and serve with plain or whipped cream. Chocolate Pudding. Cream the yolks of five eggs with two-thirds cup granulated sugar, pinch of salt, tablespoon vanilla. Add two-thirds cup ground chocolate dissolved in one-half cup milk. Dissolve five sheets gelatine in scant half cup of water on the stove, and add this to above ingredients. Lastly, add beaten whites. Put in form and let it stand twenty-four hours. Serve with whipped cream. Gloves Cleaned, all lenflrtha, 6c a Pair Monthly contracts for the care of srentlemen'a clothkie. We have just installed the most modem plant in the west for Dry Cleaning Ladies' Dainty Garments, Blankets, Curtains, Etc. Phono West 926. Our wagons will call. 195S Chestnat SL 116 COUNCIL COOK BOOK. Maple Pudding. Scant three-fourths cup maple syrup, mix with yolks of four eggs, stir on stove until custard-like; beat four whites and add while mixture is still warm. Beat one-half pint of charlotte russe cream and add. Pack in salt and ice three to four hours. Toasted, chopped walnuts may be added. Nesselrode Pudding. Dissolve one-half box of gelatine in one-half pint cold water. Boil one pint milk with two-thirds cup sugar. Add yolks of five eggs, then gelatine; let boil until thorpughly mixed. Then add two-thirds cup chopped raisins, three tablespoons chopped almonds, one tablespoon vanilla, sherry or brandy, and lastly beaten whites. Line form with macaroons. Serve with whipped cream. Banana Pudding. Beat three yolks of eggs with one-half cup sugar ; add one and one-half to two bananas, which have been beaten to a pulp, the juice of an orange, and one-half pint whipped cream. Put in mold, pack in salt and ice three to four hours. Fig Pudding. Grind one-fourth pound dried figs and soak in four tablespoons rum. Whip one quart cream. Boil the yolks of three eggs, one cup sugar, one cup milk. When cold, stir in the figs and cream and pack in ice. FRECKLES CAN BE REMOVED Baer's Kurtz Freckle SaWe posi- tively removes freckles, fan and sunburn. Keeps the skin smooth and white. Manufactured by Baer Drug Co. 722 Market St..S.F. For ^ale by all Druggists Price 50 Cents FROZEN PUDDINGS 117 Strawberry Pudding, Boil one cup sugar with one and one-half cups water for twenty minutes. Heat one quart straw- berries, mash through sieve, and add to sugar and water and freeze. Make custard of one cup sugar and one and one-half cups water, boil twenty min- utes; add well-beaten yolks of four eggs and put on back of stove, stirring till it thickens. Flavor with one tablespoon rum and one teaspoon vanilla. When cold, add one-half pint whipped cream. Rinse pud- ding mold with cold water; line with the strawberry ice, leaving a hollow in center for the custard. Pack in ice and salt for three or four hours. Mocha Pudding. One-half pound butter rubbed to a cream; add gradually the yolks of five eggs, beaten with one-half pound sugar, one tablespoon arrac, one cup strong coffee (added a spoon at a time, or it will curdle). Rub mold with butter and lay in one-half pound lady .fingers, then the mixture. Let it stand where it is warm for half a day, then put on ice. Serve with whipped cream. Mocha Mousse. Cream yolks of three ■ eggs with one-half cup granulated sugar. Add one-half pint charlotte russe cream, whipped, one-half cup grated macaroons, two tablespoons Mocha essence, one teaspoon vanilla, lastly beaten whites. Put in a mold and pack in salt and ice for three hours. J^ff llyt 'q Fine Equipages "nd Automobiles I\.dljr O 1623-1631 Pine Street Phones FranVlin 216 Franklin 217 San Francisco. CaL 118 COUNCIL COOK BOOK. Delmonico Pudding. Cream yolks of four eggs with one cup granu- lated sugar. Dissolve one-half package gelatine in three cups milk and add to eggs. Let all come to a boil, then remove from fire, and when tepid add pinch of salt, three tablespoons rum, one tablespoon vanilla, beaten whites of eggs. Put alternately in a mold one-fourth pound glazed fruits, twelve macaroons, crumbed, and the pudding. Let it stand a few hours and serve with custard sauce or whipped cream. Marshmallow Pudding. One tablespoon gelatine, put same in a coffee cup and fill half full with cold water; let stand ten minutes, then fill cup with boiling water; stir until dissolved. Allow to stand until mixture becomes lukewarm, then place in mixing bowl, add whites of two eggs, one cup of sugar, and beat all together about half hour; separate into three parts, flavoring first part with ground dry chocolate, second part with rose water and color pink flavoring, third pairt with vanilla; or flavor the whole mixture with coffee exti-act. Place in alternate layers in melon mold and serve with whipped cream. Biscuit Tortoni for Twelve Persons. One quart of charlotte russe cream well whipped, nine macaroons rolled and mixed well with the yolk of one egg, sugar enough to taste, the whole to be put in the freezer until frozen. The above, with a wine glass of sherry added, makes a good frozen pudding. Si /'f/y/'AofI ^ ^ Young Men's, Boys' and Children's Incorporated 135 Q^^^y gt. San Franclsco FROZEN PUDDINGS 119 Brule Ice Cream. Prepare custard of one cup milk, yolks of three eggs, one cup sugar. Burn one cup brown sugar with one-half cup chopped almonds. Add vanilla or sherry, one quart cream, and freeze. Coffee Ice Cream. One cup freshly made, strong coffee, scant cup sugar, two cups milk; boil together five minutes the evening before, and place on ice till morning. Have ready one pint table cream. Add gradually to coffee mixture, and beat lightly for a few minutes. Put in freezer and freeze, not too hard. Chocolate Ice Cream. Two and one-half bars chocolate, boil with one and one-half cups milk, one and one-fourth cup sugar, vanilla; beat two whole eggs. When chocolate is dissolved, pour over the eggs (strain the chocolate if lumpy). Add one-half pint charlotte russe cream, and freeze. Alaska Bake. Have a brick ice cream and place on a platter, and then on a cold board. Just before serving time have ready a meringue made from five or six eggs. Beat the eggs until they are light. Add one table- spoon sugar (powdered) to each egg and beat until stiff and glassy. Cover the ice cream all over with the meringue, dust the meringue with powdered sugar thickly, and run the board and platter into a very hot oven for just a moment to brown the meringue, then send this smoking hot to the table. ^ • . Doings Fully Detailed in the ^QQIPfU Saturday Evening Post. Deliv- ^■^ c/ ered daily 30 cents a month. 120 COUNCIL COOK BOOK. Fruit Sherbets. There is no form in which ices are more palata- ble or healthful than in the form of sherbet. This is made of fruit juice, sugar, and water. The simplest sherbet is made by mixing the sugar, water, and fruit juice together. A richer and smoother ice is obtained by boiling the sugar and water together, then adding the fruit juice, and, when the mixture is cool, freezing it. It takes nearly twice as long to freeze the preparation made in this way as when made with the uncooked mixture. Sherbets are usually served at the end of a din- ner, but they are sometimes served before the game. Currant Sherbet. Put a pint of sugar into a quart of boiling water and boil for an hour, and then add a pint of currant juice and the juice of two lemons. When cold, freeze. Raspberry Sherbet. Mix together one pint of raspberry juice and the juice of two lemons. Let this mixture stand for one hour, then add one quart of water and a pint of sugar, strain and freeze; or the sugar and water may be boiled together for twenty minutes, the strained juice added to this, and when the preparation is cold it may be frozen. Pineapple Sherbet. One good-size pineapple chopped fine, add a quart of water, make very sweet, and freeze. Borden's Pioneer Milk RICHEST PUREST BEST FROZEN PUDDINGS 121 Roman Punch. Five lemons, one quart water, three cups sugar, one-fourth pint Jamaica rum, brandy, one-third pint sherry, whites of four eggs. Make a lemonade of the lemons, water, and sugar, and boil a few moments; when cold, add a little less than one-fourth pint Jamaica rum, a little brandy, one-third pint sherry; when half frozen, add whites of four eggs (beaten) ; freeze again. Apricot Ice Cream. One can apricots, one pint sugar, one quart water, one pint whipped cream. Cut the apricots in small pieces, add sugar and water and freeze; when half frozen, add whipped cream. White Velvet Sherbet. Six lemons, three cups sugar, three pints milk. Mix lemon juice and sugar and add milk gradually. Freeze. Strawberry Mold. Prepare one cup berry juice and sweeten to taste. Have ready a scant half teacup of sago soaked one hour in water enough to cover. Boil the sago in the fruit juice until thick like jelly. Beat up the whites of two eggs and add to the sago while hot and remove immediately from the stove. Mold and serve with cream or berry juice. This mold can be made with any kind of fruit juice preferred. LifktBrad GOLD[N GATE COMPR[SS[D YEAST -,£,-. V Cum, Etc. Fresh Daily. All Grocera. Sav* Labeli for Premiumt. 122 COUNCIL COOK BOOK. Creamed Strawberries. Put a layer of nice ripe berries in a deep glass dish and sprinkle lightly with sugar, and so on, until the dish is nearly filled. Pour over them a cup of cream whipped with the whites of two eggs, and a small spoonful of sugar. Serve as soon as prepared or they will not be nice. Oranged Strawberries. Take one quart of nice berries and place in a glass dish; cover with sugar. Pour over them one cup of orange juice and serve at once. A very deli- cious and simple dessert. Strawberry Dessert. Strawberries and pineapple mixed make a nice c^essert. Cut the pineapple into small pieces about the size of berries. Mix sugar through them before bringing to table. ' Cantaloupe Charlotte Russe. Cut chilled melons in halves, remove the seeds, and fill with ice till ready to serve; then remove ice and fill with the charlotte russe. Soak half an ounce of gelatine in three tablespoons cold water for thirty minutes, then dissolve with two tablespoons boiling water. Whip one pint cream to a stiff froth, add a tablespoon powdered sugar, one teaspoon orange extract. Turn the gelatine in slowly, beating all the time. When it begins to stiffen, put on ice to finish chilling. Fill the melon halves and serve with a maraschino cherry on top of each. WAITER BAKER'S ">^'' ^^cou.t^ Best in the World. Have held the Market 128 Years PIES AND PASTRIES "Life's a mockery and cheat, . So much you like and dassent eat." —Old Song. Pie Crust. Two tablespoons butter, two tablespoons sugar, two eggs, two tablespoons flour, and a pinch of yeast powder. Bake in spring form. Pie Crust. *• One cup sour cream, two cups flour, one table- spoon butter, two tablespoons sugar, pinch of salt. Pick the butter into flour, then mix all together with a knife, after which work it like other crust. Must stand at least twenty-four hours before using it. Pie Crust. One cup of butter, creamed and left overnight on ice. In the morning mix one and one-fourth cups sifted flour with a little ice water to form a dough. Roll out, sprinkle with flour, and place the cup of butter in the center. Fold over dough, and roll three times. Let stand in a cool place one-half hour, then roll once again. Gloves Cleaned, all lengths* fie a Pair Monthly contracts for the care of srentlemen'a clothing. We have just installed the most modern plant in the west for Dry Cleaning Ladies' Dainty Garments, Blankets, Curtains. Etc. Phone West 926. Our wa^rona will call. 1955 Chestnot St 124 COUNCIL COOK BOOK. Pie Crust. Two cups of flour, pinch of salt, two level tea- spoons yeast powder, four heaping tablespoons butter chopped into the flour, and eight tablespoons cold water. Mix all with a knife, then turn onto a well- floured board; roll lightly. Pie Crust. Three cups flour, one cup shortening, one-half teaspoon salt; chop flour and shortening till fine; add water. Cherry Roll. Two cups of sifted flour, two teaspoons yeast powder, pinch of salt, a little sugar, a slice of butter; rub all together, add milk or water enough to roll out one inch thick. Spread with butter and sugar, then a layer of stoned cherries. Roll, and bake in a quick oven. ' Strawberry Dumplings. Two cups sifted flour, pinch of salt, two round- ing teaspoons yeast powder, two eggs creamed, two tablespoons melted butter, and milk to make a batter. Grease custard cups, put a layer of sugared straw- berries on the bottom, ^then a layer of batter, then berries, then batter. Bake twenty minutes in a pan of water. Serve with fruit sauce made of one cup of berries, cooked in a cup of sweetened water, strained, and thickened with one small teaspoon corn starch. GOLD[N GATE COMPRESSED YEASTH UiltBnU Rolb Raitul Calm, EU. Fresh Daily. All Grocers. Save Labels for Premiums. PIES AND PASTRIES 125 Pineapple Fritters. (Delicious.) One ripe sugar pine (or canned Singapore), three lemons, two tablespoons of rosewater, one cup of sugar, three eggs, one and one-half cups of milk, one and one-half cups flour, one teaspoon baking powder, salt; peel, slice, and cut up the pineapple, put into a glass bowl, sprinkle with one-half cup of sugar, set aside for an hour or two, carefully collecting all the liquid ; sift flour, baking powder, and salt twice ; beat the eggs a little with one-half cup of sugar, mix with the milk and make a medium soft dough; take about three-fourths of the chopped pineapple, drain off, the grated rind of three lemons, and with the rosewater mix in the dough. Fry in hot fat (like doughnuts) in the shape of dumplings, cut dough with a wet tablespoon ; when fried should be about the size of a goose egg. Sauce. — Take the remainder of pineapple and juice, the juice of two lemons, a little butter, sugar to suit taste, corn starch; boil sauce about five min- utes; serve hot as a side dish. Before pouring over cream sauce, gently break open the fritter on top lengthwise. Snov^balls. Mix one teaspoon butter, one-fourth teaspoon salt, one tablespoon sugar with one egg. Add one tablespoon cream, one teaspoon brandy, and flour to make stiff dough. Toss on a floured board, roll very thin, cut in pieces three inches long and two inches wide. Fry in hot fat till light brown, and sprinkle with powdered sugar. OLYMPIA BEER Brewed in Olympia, Wn., unsurpassed for quality, is for sale at all good grocers "ITS THE WATER" --demand it. 126 COUNCIL COOK BOOK. < Cheese Straws. One-half cup of flour, two tablespoons of butter, four tablespoons of grated cheese, yolk of one egg, dash of cayenne pepper, enough ice water to moisten. Mix as little as possible. Roll out about a quarter of an inch thick, and cut into long, narrow strips. Shake a little more cheese on top, and bake. This is also an excellent pie crust for one pie, omitting pepper and cheese. Cheese Straws. One cup of grated cheese, one cup of flour, two tablespoons of butter, a little red pepper and salt; roll thin, then cut in long, narrow strips and bake in a hot oven. Custard Pie. One and one-half cups scalded milk, two well- beaten eggs, a little salt, nutmeg as flavoring, three tablespoons sugar. To the well-beaten eggs add the sugar, salt, nutmeg, then stir in the scalded milk, which has been allowed to cool. Bake in a moderate oven until custard is set. Mince Meat. Four pounds apples, chopped and cooked; two pounds coffee sugar in one pint of cider; two pounds of beef (edge bone), cooked and chopped; one . pound suet, chopped; one pound raisins, chopped; one pound currants; one-half pound citron, chopped SPECIAL ART EXHIBITIONS During Winter and Spring in Ohr New Gallery Fine Selection of Mirrors, Framed and Unframed JEngrayines and Photo- etsphs Soitable for Gifts. Framing and Gilding Objects of Art at HELGESEN'S, 2239 FILLMORE St., near Clay PIES AND PASTRIES 127 very fine; one pint molasses; one pint brandy and port; grated rind and juice of two lemons; salt to taste; two and one-half teaspoons ground cloves; five teaspoons ground cinnamon; two teaspoons ground mace; one nutmeg. After standing a few days, add what taste dictates. Mock Mince Pie. One cup chopped raisins, one cup chopped nuts (almonds or walnuts), one cup sour cream, pinch of soda, sweeten all to' taste, yolks of two eggs, whites beaten to froth for meringue. Bake crust on t)ut- side of tin, then put it inside and put in the filling and meringue. Lemon Pie. Two eggs, juice and rind of one lemon, scant cup of sugar, two tablespoons of flour, cup of boiling water. Mix all together but the whites. Boil in a double boiler until it thickens. Make a meringue of the whites beaten with two teaspoons of sugar. Lemon Pie Cream. Mix one tablespoon corn starch with four table- spoons water. Take the juice of three lemons, grated rind of one, one cup sugar, three-fourths cup water, and heat to boiling point, then stir in corn starch and cook a few minutes. Stir in one teaspoon butter and set away to cool. When cold, add yolk^ of four eggs well beaten. Pour all into pie crust that has not been previously baked, and bake in Borden's Pioneer Milk RICHEST PUREST BEST 128 COUNCIL COOK BOOK. moderate oven thirty-five minutes. Beat the whites for meringue, add four tablespoons powdered sugar, spread on top of pie, and set in oven a few minutes. Pumpkin Pie. Press through a sieve one pint stewed pump- kin; beat yolks of four eggs with one scant cup sugar till thick. Add one pint milk, the pumpkin, one-half teaspoon cinnamon, little mace, ginger, nut- meg, and cloves. Stir in the stiff-beaten whites last, and bake in rich crust, without cover. Apple Charlotte, Pare and chop fine twelve or eighteen large apples. Mix in a cup of sugar, some cinnamon, and currants. Grease generously an iron frying pan and arrange almonds around the edge. Line it with a dough made of one tablespoon drippings and one egg creamed with one-half cup sugar, pinch of salt, flour to roll. Let the dough come up on sides of pan. Put in some of the apples, then a layer of dough and, another layer of apples. Put dough on top. Bake one hour and turn out on plate. Sprinkle sugar on top. Sour Apple Pie. Slice six tart apples and sprinkle with cinnamon and sugar. Cover pie plate with under crust, add apples, two tablespoons water, and cover with a thin crust. Bake in a moderate pven for forty-five minutes. specially considered in THE l*/>-#^ EVENING POST'S inimitable f f,/ £ Colored Comic Section. Deliver- ed by carrier 30 cents a month. Child PIES AND PASTRIES 129 Cocoanut Pie. Line a pie plate with puff paste and fill with the following custard: Butter size of an egg, creamed with one cup granulated sugar, one tablespoon flour, three-fourths cup grated cocoanut, one tablespoon milk, vanilla, pinch of salt, and the beaten whites of three eggs. r Peach Cobbler. Fill a shallow pudding dish with ripe peeled peaches, leaving in a few pits to increase the flavor. Half fill the dish with cold water, sweeten to taste, and cover with a rich pie crust. Bake in a moderate oven; serve hot or cold, with cream or wine sauce. Apricots or apples may be prepared in the same manner. Fritter Batter. Yolks of two eggs, well beaten; add one-half cup of milk or water, one tablespoon melted butter or olive oil, one saltspoon salt, and one cup flour, or enough to make it almost a drop batter. When ready to use, add the stiff-beaten whites. If the batter is to be used for fruit fritters, add one tea- spoon of sugar to batter. If for meats or oysters, add one tablespoon lemon juice instead of sugar. WALTER BAKER'S COCOA AND CHOCOLATES Beit in the World. Hare held the Market 128 Years GR[EN-L[VY LIQUOR CO. FRED. LEVY, Prop. GOODS OF QUALITY WHOLESALE AND RETAIL S. W. Cor. of Van Ness and McAllister Streets PHONE MARKET 1367 filler & Compapo Wholesale and Retail Dealers in POULTRY ^ GAME SONOMA MARKET 1524 Polk Street Bet. Cilif orau aid Sacrameoto Phone Franklin 1263 S>n Franciaeo, Cal. Eatabliihed 1850 Clias.M.PIuni &C0. Carpets Furniture Upholstery Oriental Rugs and Wall Papers 314-324 Suiter Street lust above Grant Avenue San Fiandaco, Cal. CAKES "I reckon do," said Ichabod, "to be at the foundation of both music and cake." Cup Cake. Cream one scant cup butter with one and one- half cups sugar. Add four eggs, dropping them in two at a time, one-half cup milk, three cups floui, two heaping teaspoons yeast powder, and one table- spoon mixed lemon and vanilla flavoring. Bake one hour. Spice Cake. Yolks of four eggs, two tablespoons butter and one and one-fourth cups sugar creamed, three- fourths cup milk, two cups flour, three sticks choco- late grated, some sweet almonds grated,' one cordial glass rum, juice and grated peel of lemon, one tea- spoon each of cinnamon and cloves, three teaspoons yeast powder ; last, beaten whites of four eggs. Bake forty-five minutes. Cinnamon Cake. Cream one-half cup of butter and one cup sugar. Add one unbeaten egg, a pinch of salt, one-fourth of a grated nutmeg, and alternately add one cup of milk, two cups of flour, and one and one-half tea- Borden's Pioneer Milk RICHEST PUREST BEST 132 COUNCIL COOK BOOK. spoons of yeast powder. Beat thoroughly for ten minutes, then spread in a shallow pan and sprinkle with mixed sugar and cinnamon. Ginger Cake. One-half cup each of molasses, sour milk, and sugar, one egg, one tablespoon melted butter, pinch of salt, one-half teaspoon each ginger, cinnamon, and cloves, one and one-half cups flour, and small tea- spoon baking soda dissolved in two tablespoons boiling water. Walnut Cake. One-half cup butter, one cup sugar stirred to a cream, three eggs (stir in the yolks), one and one-half cups flour, one teaspoon baking powder, one-half cup milk, and one cup chopped walnuts. Add the beaten whites of the eggs. Bake in layers and put sweetened whipped cream between the layers and on top. Reliable Cake. Yolks of four eggs creamed with one cup of granulated sugar, one cup of chocolate dissolved in four large tablespoons of boiling water, one teaspoon mixed spices, one heaping cup of flour, one teaspoon yeast powder, one-half cup chopped citron, vanilla. Add the four beaten whites. Bake in two layers. Put whipped cream between, or jam, or both, and the following boiled icing on top: Two tablespoons chocolate, two tablespoons granulated sugar, milk SOMMER & KAUfMANN Two Storei--119-125GraBt Ave. mr. Geary, 836-840 Market St., nr. Stocktea Good Shoes Only CAKES 133 enough to cover. Boil all for twenty minutes, and just before removing from the stove add a small piece of butter Pound Cake. One cup butter creamed with one cup granu- lated sugar, five eggs added two at a time, then one tablespoon brandy, one teaspoon vanilla and lemon flavoring, one-fourth teaspoon mace, two cups flour, one teaspoon yeast powder. Bake fifty minutes. To make a citron pound cake, add to above recipe one-half cup flour and one cup sliced citron that has been dredged in flour. Sponge Cake. Cream for fifteen minutes the yolks of six eggs and three unbeaten whites with two cups of granu- lated sugar. Add the three beaten whites, then pour in slowly one-half cup of boiling water, and lastly two and one-half cups of sifted flour, one teaspoon yeast powder, and one teaspoon vanilla. Bake in slow oven one hour. Chocolate Sponge Cake. Four eggs, one cup of sugar, one cup of flour, one-half cup of chocolate (dissolved in four table- spoons of boiling water), one teaspoon baking pow- der, one pinch of salt. Cream yolks and sugar, add chocolate, then flour, etc., and last the stiffly beaten whites. Bake in a slow oven, in a large, shallow baking pan, and, after the frosting has hardened, cut f\I VH^Df A R1717D Brewed in Olympia, Wn., forialeatall good grocers "ITS THE WATER" -demand it. 134 ^ COUNCIL COOK BOOK. into small squares; or, if in a spring form, cut the cake in half when cold, and spread jam between. Frosting. — Two tablespoons of grated chocolate, four tablespoons of sugar, three tablespoons of milk, butter size of walnut. Boil hard for three minutes, remove from stove, beat until thick and creamy, and then spread quickly. Vienna Prater Cake. Cream the yolks of six eggs with one cup of granulated sugar. Add three-fourths cup of sifted chocolate, three-fourths cup of flour (sifted twice), one and one-half teaspoons yeast powder, one tea- spoon vanilla. Add the beaten whites. Bake in a spring form thirty minutes. When cold, cut in half and fill with the following: One cup of milk, yolks of two eggs, one cup of chopped walnuts. Boil, stir- ring constantly to prevent curdling. Sweeten to taste, and after removing from the fire add one table- spoon of rum. Spread while hot. Bremen Apple Torte. Take seven peeled and cored apples, six table- spoons sugar, two tablespoons butter, and cook to- gether until apples are soft. Cream six eggs; add to them one pint of sour cream, one tablespoon vanilla, one-half teaspoon cinnamon, and sugar to taste; then pour into the cooked apples and let all boil together till thick. Remove from stove. Take three cups finely rolled zweibach, and in the bottom of a well-greased spring form put a layer of two cups of crumbs, then a layer of the apple mixture, a layer PreBiaio Ave. and Sacramento Street f ■ * r» PHONE WEST 4011 I dOy Tight. .' .- CAKES 135 of the remaining crumbs, and lastly lumps of butter over all. Bake one hour. Black Devil Cake. Cream one-half cup butter with one and one-half cups brown sugar; add yolks of two eggs. Smooth one cup chocolate with one-half cup boiling water; add it to mixture; then one-half cup sour milk, one teaspoon soda, two heaping cups flour, one teaspoon vanilla, beaten whites of two eggs. Bake in three layers, and put boiled icing between. Dried Apple Cake. One cup dried apples, cut fine and soaked over- night; add one cup molasses and boil one-half hour, then let it cool. Add two-thirds cup butter, one cup cold coffee, one cup brown sugar, one egg, three cups flour, one teaspoon soda, one teaspoon cloves and nutmeg, one teaspoon cinnamon, one cup Sultana raisins, one cup seeded raisins, citron and lemon peel as desired. Chop raisins and citron fine; add soda last, dissolved in little warm water. Bake one hour. Sand Torte. Cream one-half pound butter with one-half pound sugar; drop in, one at a time, yolks of six eggs. Add one small wine glass rum, one-fourth pound corn starch, and one-fourth pound flour, that have been thoroughly mixed; one teaspoon yeast powder, the beaten whites of six eggs. Bake one hour in a mod- erate oven. FRECKLES C\N BE REMOVED Baer's Kurtz Freckle Salve poai- tiTcly removes frccklei, tan and innbiim. Keeps the skin smooth and white. Mannfactarcd br Bacr Drnc Co. 722 Market St..S.F. For Sale by all Druggists Price 50 Cents 136 COUNCIL COOK BOOK. Mocha Cake. Cream the yolks of four eggs with one cup powdered sugar. Add one tablespoon cold water, one tablespoon coffee extract, one teaspoon vanilla, one scant cup flour, one teaspoon yeast powder, and beaten whites. Bake in a moderate oven, in two layers. Put one-half pint sweetened whipped cream, flavored with one tablespoon coffee essence and one teaspoon vanilla, and one cup chopped walnuts on top and between. Orange Cake. Three eggs (separated), one cup powdered sugar, one-fourth cup of cold water, the juice and grated rind of one-half orange, one cup of flour, sifted four times, one small teaspoon yeast powder. Bake in two layers, in a mpderate oven. Filling for the above: One egg, well beaten, juice of one-half an orange, grated rind, sugar to taste. Boil slowly till it thickens. Remove from the stove and add one large grated apple. Spread this between the layers and put an unboiled icing on top, made of three tablespoons milk or cream and one cup of powdered sugar. World's Fair Cake. One-fourth pound of butter, creamed with one and one-half cups granulated sugar and the yolks of three eggs. Mix six tablespoons chocolate and three tablespoons sugar with two tablespoons boiling milk, and add all to creamed eggs. Sift two cups of flour J a more elaborately illustrated in yyOnin-rtC '^^^ evening post than in \J,^f glt/f l^ S'ly San Francisco newspaper. San Francisco's one clean newspaper. CAKES 137 three times, mix in two teaspoons baking powder; add alternately with one cup of milk. Lastly add the beaten whites and one teaspoon vanilla. Bake in four layers, and spread with the following filling: Stir two small cups granulated sugar and one cup of milk, and let stand one-half hour. Then add a piece of butter the size of a walnut, and let all boil twenty minutes. Remove from the stove and beat five minutes. Lemon Queen Cake. Cream three-fourths cup of butter with one and one-half cups granulated sugar; add gradually six well-beaten eggs, the grated rind of one small lemon, one and one-half tablespoons lemon juice, one-third level teaspoon baking soda. Bake thirty minutes. Leave out a little of the cake mixture, spread in a shallow pan, bake, and, when done, cut in squares, ice, put blanched almonds on top. Icing for Cake. — Stir on the stove, until they come to a boil, one cup of sugar and one-half cup milk. Then let cook for five minutes. Remove from the stove, add one tablespoon vanilla, and beat until cool. Spread. Plain Bread Torte. Cream the yolks of two eggs with one tablespoon butter and one cup granulated sugar; add one-half cup chocolate and one teaspoon mixed pastry spices dissolved in one-half cup of milk, one heaping cup flour, one teaspoon yeast powder, one teaspoon vanilla, one-half cup chopped citron, nuts and raisins WALTER BAKER'S '=°'=°* c'SScolates Best in tha World. Hava held the Market 128 Yeavs 138 COUNCIL COOK BOOK. that have been dredged in flour, and lastly the two beaten whites. Bake in a loaf, and cover with a chocolate icing. Potato Cake. Cream two-thirds cup butter with two cups granulated sugar; add one-half cup milk, yolks of four eggs, one cup hot mashed potatoes, one cup chocolate, one teaspoon each cinnamon, cloves, and nutmeg, one teaspoon vanilla, one cup chopped wal- nuts, two cups flour, two teaspoons yeast powder, then beaten whites of four eggs. Bake slowly in two pans, and cut in half when cold. Put jam between. Sunshine Cake. Beat yolks of six eggs lightly, add one table- spoon vanilla. In another bowl beat the six whit-es with a scant one-half teaspoon cream of tartar. Gradually add one cup granulated sugar, sifted three times, to the beaten whites. Fold whites and sugar, when beaten, into the beaten yolks. Sift one cup flour three times, then put into sifter and shake lightly into the cake. Bake forty-five njinutes in a spring form. Blaetter Kuchen, or Cream Puffs. One pound of butter (creamed), one pint table cream, flour enough to make a stiff dough. Knead it well and let stand overnight. Next morning do not knead, but roll out thin, cut in squares, and bake in a buttered pan. Af Vrinr Every night for Thirty Cents. ^''""'^ THE EVENING POST. San LJOOT Francisco's Best Home Newspaper. CAKES 139 Prune Cake. Cream two-thirds cup butter with one cup sugar; add yolks of three eggs, one teaspoon each cinnamon^ cloves, allspice, nutmeg, one teaspoon baking soda that has been dissolved in four tablespoons sour milk, three-fourths cup flour, one cup chopped, cooked prunes, the beaten whites of two eggs, leaving one white for cake icing. Cream Puffs. One pint of water, one-half pound butter, three- fourths pound sifted flour, five eggs. Allow water to come to a boil ; blend flour with a little water until it is sm,oothed; add the butter and flour to the water and allow it to boil one minute, stirring constantly; take from fire t6 cool; add the yolks of eggs, stirring in one at a time, and then add the stiff -beaten whites ; drop on buttered paper in large baking pans, a spoon at a time. Do not open the door for twenty-five minutes — they may fall; have the same heat as for bread. When delicate brown, remove and allow them to cool. Then open and fill with the following cream: One pint of milk, two tablespoons of sugar, one egg, one and a half tablespoons of corn starch; boil and heat well; add vanilla. Jelly RoU. Cream the yolks of four eggs and one-half cup powdered sugar. Add four tablespoons cold water, three-fourths cup of flour, sifted twice. Fold in the flour, and lastly fold in thfe beaten whites. Bake in GOLDEN GATE COMPRESSED yeast-Ik^ { Cdiei, Etc Fresh Daily. All Grocers. Save Labels for Premiums. 140 COUNCIL COOK BOOK. a slow oven. When done, place cake on a slightly dampened towel, spread cake with jelly, then roll it and wrap in the towel. Strawberry Shortcake. One large tablespoon butter, two of loaf sugar, one well-beaten egg, two even teaspoons cream of tartar, three cups flour, one small teaspoon soda, one, cup milk, and strawberries and sugar. Beat the' butter with sugar to a cream, add the beaten egg, rub the tartar in the flour, dissolve the soda in the milk, add it last; bake in a flat pan in a quick oven; when done let it get cold, cut it in half, cover one layer with strawberries and sugar, lay on the top layer, and dust sugar over it. Poor Man's Wedding Cake. One-half cup butter, one cup brown sugar, four eggs (not separated), two cups very dark molasses, one cup milk, two teaspoons mixed cloves, cinnamon, allspice, and nutmeg, two cups raisins dredged in flour, three cups flour, two teaspoons baking powder. Bake in a very large pan, and when cool cut in pieces as desired. Do not try to remove cake whole from the pan. Fruit Cake. Cream one and one-half pounds butter and one pound sugar; add the yolks of twelve eggs, one ounce each of cinnamon, cloves, mace, nutmeg, and one Sanitary Plumbing and Gas-fitting, Stoves and Furnaces repaired. Chimney Tops put on. FRED T. KNOLES, 2000 Fillmore Street. Tel. West 1855 CAKES 141 pound of chopped citron that has been soaked in one pint of brandy one-half hour. Dissolve one level teaspoon of baking soda in one-half pint of molasses and add part of it, with part of one pound of flour, part of one pound of powdered almonds, three pounds of currants th?it have been dredged in flour, and, two pounds of raisins; then add the remaining flour, fruit, almonds, and molasses, and lastly the twelve beaten whites. Bake from three to four hours. One, Two, Three Cake. Sift one heaping cup flour, scant cup sugar, one and one-third teaspoons yeast powder into a bowl. Drop two eggs into a cup containing one-fourth cup melted butter, and then fill the cup to overflowing with milk. Flavor to taste; bake in loaf or layers. M. L.'s Coffee Cake. Three tablespoons butter, melted and creamed with one cup granulated sugar; two eggs, dropped in one at a time; one cup milk; three cups sifted flour; three teaspoons yeast powder. Put melted butter, sugar, cinnamon, and chopped nuts on top. Bake from fifteen to twenty minutes. Filled Coffee Cake. One and one-half cups sugar, one tablespoon butter, three eggs, salt, one teaspoon vanilla, 'one cup milk, three cups flour, three teaspoons yeast powder. Filling for Coffee Cake. — One and one-half cups brown sugar, one teaspoon butter, one and one-half ^f-if/y§-i-f\f% ^ Q Young Men's, Boys' and Children's Incorporated jjg Q^^ ^t. Seh PrancisCO 142 COUNCIL COOK BOOK. tablespoons cinnamon, one cup. chopped nuts, raisins, and citron, two pounds flour. Spread batter on a well-greased pan, then put small pieces of butter over all, then part of the filling. Repeat until all the' mixture is used. Bake thirty-five minutes. Cheese Cake. Pint cottage cheese, one-half > pint table cream, three eggs (separated), one cup sugar, two table- spoons melted butter, salt, one tablespoon flour, juice and grated rind of one-half a lemon. Line a spring .form with a crust made of one cup of flour, pinch of salt, one teaspoon baking powder, two tablespoons butter, four tablespoons cold water. Mix v/ith a knife. Bake cake one hour. Blackberry Cake. Cream one-third cup butter and one cup sugar. Add thf beaten yolks of four eggs, one cup of canned blackbe'rries or strawberries, orie teaspoon soda dis- solved in three tablespoons sour milk, one and one- half cups of flour, and the four beaten v/hites. Bake either in two layers, with boiled icing between, or bake in shallow pans and, when done, ice and cut into squares. Grated Pineapple Cake. Four eggs, one cup sugar, four tablespoons boiling water, one cup flour, one teaspoon yeast powder. Bake in a large spring form and when cold put the juice of a large can of pineapple over cake, then the Borden's Pioneer Milk RICHEST PUREST BEST CAKES 143 grated pineapple with the juice of one-half lemon. Spread one-half pint of sweetened whipped cream over all; decorate the sides with lady fingers that have been cut in quarters. On top make a star of lady fingers and candied cherries. Bred Torte. Cream yolks of nine eggs and one large cup sugar. Add one-half cup chocolate, one cup grated almonds, one tablespoon mixed spices, one-fourth cup citron, one-half cup grated bread crumbs moistened with two tablespoons claret, one tablespoon brandy, juice and rind of one lemon, lastly beaten whites of the nine eggs. Bake slowly three-fourths hour, and spread chocolate icing on top. Almond Cake. One pound ground almonds, whites of five eggs, three-fourths pound powdered sugar, two tablespoons flour, one-half teaspoon yeast powder and a very little milk, vanilla. Add the sugar to the beaten whites, then the flour, almonds, and milk,! and bake in a spring form for one hour. Spread with jelly and whipped cream on top. Lady Baltimore Cake. Cream one cup butter with two cups sugar. /Add the beaten yolks of seven eggs and one whole egg, one-eighth teaspoon salt. Mix four teaspoons yeast powder with three and three-fourths cups flour and add alternately with three-fourths cup milk to the Phone Weit WOO We'll do the Rest g^ g^ A ■ SANFORD G. LEWALD CO. I i I A I 2036-2054 O'FARRELL ST. ^-*V^# m^ 144 COUNCIL COOK BOOK. egg mixture. Add the beaten whites and one tea- spoon flavoring. Bake in buttered layer-cake pans twenty minutes. Filling. — Boil two cups sugar and one-half cup boiling water until it is thread-like. Pour it onto the beaten whites of two eggs, add one tablespoon flavor- ing, and, beat until creamy. Then add one cup chopped walnuts and one cup chopped cherries. Uncooked Icing, One-half cup powdered sugar, wet with a tea- spoon vanilla and a little milk. Mix into a paste and spread on cake. Plain Frosting. One cup confectioners' sugar; to this add some liquid, either milk or water, to make it the right consistency; flavor with vanilla. Instead of the water or milk, orange juice can be used. A little of the rind must be added. Lemon juice can be sub- stituted in place of vanilla. Chocolate melted over hot water and added to the sugar and water makes a nice chocolate icing; flavor with vanilla. Boiled Icing. One cup sugar, one-third cup boiling water, white of one &gg beaten stiff. Pour water on sugar until dissolved, heat slowly to boiling point without stirring, boil until, syrup will thread when dropped from tip of spoon ; as soon as it threads, pour slowly Wr DriDCDTC! 2847 CALIFORNIA STREET . r . KUDtK 1 a p^„„, WEST 89, Purveyors of Fine Meats CAKES 145 2 over beaten white, then beat with heavy wire spoon until proper consistency to spread. Flavor. Caramel Frosting. Two-thirds cup sugar, two-thirds cup milk, one teaspoon butter, two squares chocolate, one-half tea- spoon vanilla. Mix the sugar, milk, and butter. Place on the, stove, and when the mixture begins to boil add the melted chocolate. Boil fifteen minutes. Marshmallow Paste. Boil for six minutes three-fourths cup 9Ugar with one-fourth cup milk, melt four ounces marsh- mallows with two tablespoons hot water, combine the two mixtures, and add one-half teaspoon vanilla; beat until stiff enough to spread. Cream Filling. In a double boiler put one and one-half cups milk; when it boils, add two teaspoons corn starch which has been dissolved in one-half cup milk, one egg, one tablespoon sugar; let all come to a boil. When cool, flavor with one teaspoon vanilla. \ Maple Filling. One cup maple sugar, one cup white sugar, one- half cup water; boil until it will form into stiff drops when tested in cold water; cool until slightly warm and add two stiffly beaten whites. You Miss *^ ^^^ EVENING POST is not a , -. J daily visitor in your home. Subscribe IVIUCh. now. Thirty cents a month. 146 COUNCIL COOK BOOK. Mocha Filling. One-half pound sweet butter, one-fourth- pound sugar, creamed. ' Add slowly the yolks of two eggs and four tablespoons strong, black cofifee. Nut Filling. Boil ten minutes one cup chopped nuts, three- fourths cup milk, yolk of one egg. Thicken with little corn starch; flavor with wine, brandy, or rum. BROCK & CO. I ^""^ Presidio Roast Coffee ^ is a great starter, 3 lbs. Grocers ^ for $1.00. Ring up West 4011 COOKIES "Never eat till you have leisure to digest." — Oswald. My Mother's Cookies. One pound of butter and two cups of sugar, rubbed to a cream; four whole eggs. and one white, flour to make a stiff dough, and two teaspoons yeast i powder, a little whiskey. Roll out thin and cut in any shape desired. Yolk of an egg mixed with a little milk put on top of each cooky, and sugar and chopped almonds added. Bake in moderate oven ' until brown, cool, and then place in a closed tin box. Plain Cookies. Half pound butter, half pound sugar, yolks of two eggs, one tablespoon brandy, vanilla and lemon flavor- ing, flour enough to roll, and one teaspoon yeast powder in the first cup of flour. Brush with egg, and sprinkle sugar, cinnamon and chopped nuts on top. Old-fashioned Oblong Cookies. Two cups brown sugar, half cup molasses, one cup shredded cocoanut, half cup chopped citron, one teaspoon of all kinds of spices, two cups flour mixed with two teaspoons yeast powder, half a grated nut- meg, add another cup of flour, if needed, roll and cut. GOLDEN GATE COMPRESSED YEASTHi LifltBrtai Rolb I Railed [ Ctka, Etc Freth Daily. All Grocers. Sara Labels for Premiums. 148 COUNCIL COOK BOOK. !__ After »the cookies are baked, frost with the beaten white of one egg and powdered sugar mixed, put frosting on cookies, and put them back in the oven to harden the frosting. ' Honey Cakes. Two pints honey, one pound sugar, half pound almonds, half pound citron chopped iine, grated peel of lemon, one pint molasses, one teaspoon ground cloves, one teaspoon cinnamon, one teaspoon nutmeg, one glass brandy, one level teaspoon hartshorn, flour to make a stiff paste, let stand over night. In the morn- ing roll out and cut in moulds and bake. While hot, brush with boiled syrup of water and sugar and put half an almond in center of each cookie. Honey Cakes. Four eggs, not separated, beaten with one cup of sugar., one cup of honey, one cup blanched almonds chopped finely, one teaspoon each of allspice, cloves and cinnamon, one cup of chocolate, and flour enough to make a thick batter, two teaspoons yeast powder. Spread very thin on square, buttered pans, bake in a hot oven, and when done, spread with a white icing, cut into squares, and put a half blanched al- mond in the center of each square. Leb-Kuchen. Heat one cup molasses, mix it with two cups brown sugar and three eggs, reserving one white for OLYMPIA BbhR «nr*rpa«ed forTuaiity,"u for sale at all good groceri "ITS THE WATER" --demand it. COOKIES 149 the icing, add one level teaspoon baking soda that hasxbeen dissolved in a little milk, then put in alter- nately, a little flour and a cup of milk; now add one tablespoon of mixed spices, half cup brandy, one small cup each of chopped nuts and citron, and lastly, flour enough to make a stiff batter. Place in shallovsr pans, and bake slowly. When done, cover with icing, and cut in squares or strips. ' Icing for Leb-Kuchen. One cup powdered sugar added to the beaten white of one egg, flavor with one teaspoon brandy. Leb-Kuchen. Two cups brown sugar, one cup molasses, heated, add one tablespoon soda dissolved in cold water, remove from stove and add one cup milk, two eggs, one cup nuts, one cup citron, two tablespoons brandy, flour enough to roll, but instead of rolling, spread in tins. Bake in a moderate oven; when done, cut in squares, and ice. Anise Seed Cookies. Four eggs, not separated, but thoroughly beaten, then add one and one-half cups granulated sugar, and beat for thirty minutes ; add two heaping cups flour and fourteen drops of anise seed oil, drop from a tea- spoon on well buttered pans, and bake in a moderate oven. It will improve them to let them stand from one to two hours in the pans before baking. WALTER BAKER'S COCOA AND CHOCOLATES Best in the World. Have held the Market 128 Years ISO COUNCIL COOK BOOK. Anise Sponge Cake (Toasted). Stir yolks of three eggs with one cup sugar twenty-five minutes, three tablespoons cold water, two teaspoons anise seed, one cup flour, one teaspoon yeast powder; last, stiflf froth of three whites. Bake in one large pan; when cooled, cut in strips, and toast in the oven. Sour Milk Cookies. Half cup butter creamed with one cup granu- lated sugar, two cups flour, quarter teaspoon of bak- ing soda, half cup sour milk, add grated cocoanut if desired. Rocks. One and one-half cups sugar, one cup butter (melted), two and one-half cups flour, three eggs, well beaten, one scant teaspoon soda, dissolved in a little water, one teaspoon cinnamon, pinch salt, three- fourths pound raisins, half-pound walnuts, chopped, drop on buttered tins. If cookies spread, add a little flour. Chocolate Squares. Four eggs, not separated, one and one-half cups granulated sugar, five teaspoons chocolate, one and one-quarter cups flour, one teaspoon yeast powder. Bake in a large, flat pan, spread batter, and put blanched almonds on top. When done, cut into squares. Bake in a moderate oven. Phone West 1000 We'll do the Rest SANFORD G. LEWALD CO. 2036-2054 O'FARRELL ST. COAL COOKIES 151 Cocoa Squares. One cup butter creamed with one and one-half cups granulated sugar, add well beaten yolks of four eggs, four heaping teaspoons cocoa, two cups sifted flour, one cup milk, one and one-half teaspoons yeast powder, vanilla ; lastly, the four beaten whites. Bake twenty minutes in a well greased, large, shallow pan. After removing cake from the oven, spread over it the following icing, while the cake is still warm : Four teaspoons cocoa, dissolved in two tablespoons boiling water, one teaspoon vanilla, and one cup powdered sugar, gradually added. Spread over the top and cut the cake into squares. Walnut Wafers. One cup chopped walnuts, pour over two table- spoons molasses and one teaspoon vanilla, let stand; one cup brown sugar, two yolks and one white, five tablespoons flour, pinch yeast powder. Mix brown sugar and yolks (not beaten), add beaten whites, then flour, lastly the nuts. Drop on buttered tins a little on the end of a teaspoon. If necessary add more flour. Walnut Cookies. Four eggs, not separated, beaten very light, four tablespoons sifted flour, half teaspoon salt, little over a heaping cup darkest brown sugar, one pound English walnuts, chopped, not ground. Put in un- buttered tins. Drop from a teaspoon far apart. Bake in a hot oven. Presidio Ave. and Sacramento Street f > • i . PHONE WEST 4o„ I day right. : : 152 COUNCIL COOK BOOK. Ginger Snaps. One cup butter, one cup sugar, one cup molasses, half cup water, one tablespoon ginger, one tablespoon cinnamon, one teaspoon soda, dissolved in hot water; flour for stiff dough. Roll very thin and bake. Hermits. One cup raisins, one cup butter, two cups sugar, one tablespoon cinnamon, one teaspoon cloves, half teaspoon soda in tablespoon milk, three eggs, flour enough to roll. Chocolate Small Cakes. The whites of three eggs, beaten very stiff, two tablespoons chocolate, a little vanilla, one cup sugar. Put on back of stove for a few minutes and then thicken with cocoanut (about one-quarter pound). Drop from spoon on wax paper and bake in moderate oven. Cocoanut Puffs. Whites of three eggs beaten very stiff, add one cup powdered sugar, one tablespoon corn starch, one teaspoon vanilla. Steam over water until crust forms on sides and bottom. Then remove and mix with two cups grated cocoanut. Drop on buttered pans and bake in moderate oven. Borden's Pioneer Milk i^. COOKIES m Almond Rings Cookies. Three-fourths pound butter, three-fourths pound sugar, one pound flour, four eggs, one-quarter pound grated almonds, one-quarter pound cut almonds, a little yea^t powder, lemon. Cut in rings and dip in yolk of egg, mixed with a little sugar ; put cut almonds on top and bake. Jumbles. Half cup butter creamed with one cup granu- lated sugar, two unbeaten eggs, one tablespoon milk, one slightly rounding teaspoon yeast powder, flour enough to make into a soft dough; add the yeast powder with the first cup of flour, also some vanilla and lemon flavoring. Cut into ring cookies, and bake in a quick oven. Sprinkle sugar on the top of each. Russian Tea Cakes. One cup sugar, two and one-half cups rolled oats, two tablespoons butter, two eggs (yolks and whites beaten separately), two teaspoons baking powder, one teaspoon vanilla, half teaspoon salt. Drop half teaspoon on well buttered tin, about two inches apart, and bake in quick oven. Kindel. Two pounds of soup fat rendered a day or two be- fore using, three pints flour, one teaspoon salt, two- thirds cup granulated sugar, one teaspoon baking powder, two teaspoons vanilla, flour. Knead well, 1 ""ir' VIENNA BARERI "i^-""' 878 McAllister street 154 COUNCIL COOK BOOK add enough beer to be able to roll. Let it stand two hours. Roll, cut in long strips three inches wide. Fill with the following: One and one-half cups brown 'sugar, two tablespoons honey, two pounds walnuts, chdpped fine, one pound stewed prunes, chopped fine, two cups cake crumbs, juice of one lemon, spices to taste, few raisins and currants, and little citron, ' chopped fine, add a little wine, piece butter; heat a few minutes. You may use up remnants of jellies, jams, marmalades, etc. Put plenty of filling in center of strips, fold over, with a round stick (I use a wooden spoon), press the dough firmly three inches apart, then with a knife cut them apart. They will be the shape of the fig bars you buy. Butter your pan, butter the cakes on top, and bake in moderate oven. They will keep — the longer the better. GOLDEN GATE COMPRESSED YEAST-i LiEht Bread RnlU ■tuacd (Mat, Etc. Fresh Duly. All Grocers. Sava Labels for Premiums. PICKLES AND RELISHES "My appetite comes to me while eating." Table Mustard. Beat one egg thoroughly, add two heaping tablespoons mustard, a pinch each of salt, cayenne pepper and sugar, add five tablespoons vinegar, mix thoroughly, let thicken in double boiler, stirring con- stantly. Catsup. Cut up twenty pounds tomatoes, three onions, three red peppers, handful salt. Cook until ready to strain through a colander, then strain through a sieve, and add two cups of vinegar, and one cup of sugar, a tablespoon each of allspice, cinnamon and cloves, put in a bag, and a little of each ground (placing the whole spices in the bag makes the catsup a better color). Add cayenne pepper to taste. Start in the morning and finish the same day. English Chutney Sauce. Chop one pound apples, one pound raisins, one dozen ripe tomatoes, six small onions, one-quarter cup mint leaves. Mill all well, and add one-quarter WALTER BAKER'S ™™* ^Scou^r^ Best in the World. Have held the Market 128 Year* 156 , COUNCIL COOK BOOK cup salt, two cups granulated sugar, one and one- half quarts vinegar, boiled and cooled. This sauce requires no cooking, but should be kept in a crock for ten days. i Tomato Sauce (Chili). Forty-five large tomatoes, skin and cut into pieces, twenty green peppers, twenty red peppers, six onions, all cut fine, two tablespoons salt, six small cups vinegar, two cups sugar. Mix all together and boil two hours, then add one tablespoon each of ginger, cloves, cinnamon and allspice, and boil up once. Watermelon Rind as a Sweet Pickle. Boil an ounce of alum in a gallon of water, take the watermelon rind that has been peeled and the soft part cut off, cut in pieces and put in alum water and let stand on back of stove half a day. Remove and put in cold water and let stand an hour, drain. Boil two quarts vinegar and five pounds brown sugar, add two ounces stick cinnamon, one ounce white cloves and rinds until tender. Ground spices may be used and will give a dark, rich color. Musk Melon. Cut two melons into slices and pour on enough vinegar to cover, let it stand over night and strain off in the morning. To one pound of melon take nrVHTIDIA DUCD Brewed in Olympia, Wn, ULILtJLIA DljJulV un.urpa.sed for quality, U for .ale at all good grocer* "ITS THE WATER" -demand it. PICKLES AND RELISHES 1S7 three-quarters pound sugar and let it cook slowly on the back of stove till brown, add whole cloves, stick cinnamon and whole ginger. Gooseberry Relish. Cut the brush part from the berry, but leave the stem on, wash thoroughly and let drip in colander over night. For eight pounds berries prepare a syrup of six pounds sugar and three cups water. When syrup has boiled till clear put in the berries and boil for three-quarters of an hour. Put in jars or glasses. Gingered Pears. Pare, core and cut small eight pounds hard pears (preferably the fresh green Bartlett variety), half as much sugar, quarter pound Canton ginger. Let these stand together over night. In morning add one pint water, four lemons, cut small. Cook slowly for three hours. Pour into small jars. Seal -when cold. Keeps indefinitely. Pickled Figs. Boil the figs in water one and one-half hours, then drain and weigh. To seven pounds fruit use the following syrup: Three pounds sugar, one pint vine- gar, two ounces whole cinnamon, two ounces whole peppers, one ounce cloves, one orange, and two lemons, sliced. Boil syrup one-half hour, add fruit and boil slowly two hours. ^fvnffnn ' ^ Young Men's, Boys' and Children's Incorporated jjg Geary St. San Francisco 158 COUNCIL COOK BOOK Spiced Cherries. Eight pounds white cherries, four pounds sugar, half ounce cinnamon, one dozen cloves, four cassia buds, a little whole mace tiedHn a bag, one pint wine vinegar; let the cherries and sugar stand over night; in the morning remove cherries, boil the syrup thirty minutes with the spices, scald the cherries and take out on a platter to cool, then put back in syrup and boil one hour; remove the cherries and add to the syrup one pint wine vinegar and boil up. Pour over cherries and seal. Mint Jelly to Serve with Cold Lamb. / Wash and dry two bunches of mint, and steep in one pint of boiling water, soak half box gelatine in half pint cold water two minutes, add the juice of two lemons, one cup of sugar. Pour over this the boiling mint, stir until thoroughly dissolved, strain, pour into mould, and put on ice to harden. Green Tomato Chow-Chow. Slice, as thin as possible, four quarts green tomatoes, eight large onions. When sliced, sprinkle with salt, and let stand over night. In the morning pour ofif the water, then put in a saucepan, the , tomatoes and onions covered with vinegar. In a bag put one teaspoon cloves, two teaspoons dry mustard, one teaspoon celery seed, half teaspoon ginger, a little cinnamon. Tie bag and put it into saucepan, also add Phone West 1000 We'll do the Rest SANFORD G. LEWALD CO. 2036-2054 O'FARRELL ST. COAL PICKLES AND RELISHES 159 one cup grated horseradish, and sugar to taste. Let it come to a boil, add three sliced green peppers, and a little black pepper. Boil slowly one and one-half hours. Cucumber Relish. Peel and chop two large, thin cucumbers, sprinkle with salt and let stand two hours, then drain. Heat one cup vinegar, one teaspoon sugar, a little cayenne, two tablespoons horseradish, three cloves. Bring to boiling point, then cool and pour it over the chopped cucumbers. Let stand a day before serving. I Mustard Pickles — Chow-Chow. One hundred small pickles, one pound pearl onions, one pound string beans, one head cauliflower, half pound small red peppers, one handful mustard seed. Cut pickles into three, string the beans, and break in pieces, break cauliflower, cut peppers, place each in separate dishes of water for four hours, then at night draw off water and salt each separately and generously; next day throw off salt, and mix in stone jar. Take half pound strong English mustard and stir smooth with cold water, then pour in three pints boiling vinegar, put on back of stove and let boil up once ; then pour over pickles. Use a jar with a lid, and cover with a cloth. Cucumbers in Oil. One hundred medium sized cucumbers, sliced thin lengthwise, add one pint salt, let stand over night, drain thoroughly in morning, add two pints WALTER BAKER'S COCOA AND CHOCOLATES Best in the World. Have held the Market 128 Years 160 COUNCIL COOK BOOK of sliced onions, then add dressing, consisting of four tablespoons black mustard seed, four of white mus- tard seed, two of celery seed, one-half pint best olive oil, one-half pint of white vinegar. Put cucumbers and onions into this, add one teaspoon powdered alum, dissolved in a little warm water, add enough vinegar to cover it well, let stand three weeks before using. Salt Dill Pickles. Allow fifty medium size pickles to stand over night in fresh water; wash thoroughly and in your crock, put a la)^r of pickles, two or three green pep- pers (cut up), and slice of horseradish root, a little fresh dill, another layer of pickles, peppers and dill, etc., until pickles are all utilized. The crock should not be more than two-thirds full. Cover with plate and weight to keep ' pickles from floating. Make enough strong salt brine (to which a tea cup orvine- gar has been added) to fill crock. Cover pickles with brine, and stand near stove for two weeks. Skim off the top of brine and keep in a cool place. SWAN DRUG CO. p^re^ drugs Devisadero and Fulton Sts., S. F. Phone West 3942 BEVERAGES "Strive mightily, but eat and drink as friends." Boiled Coffee. Mix one tablespoon coffee for each cup of water and an extra tablespoon for the pot with a clean egg shell and a little cold water, and let it draw a few minutes. Add the freshly boiling water and boil five minutes. One Cup of Coffee. Put in a saucepan three-quarters cup milk, half cup cold water, one tablespoon coffee. Let it boil up once and strain into cup. Chocolate. One quart milk or one quart milk and water, about three tablespoons sugar and two squares un- sweetened chocolate. Melt the chocolate, add the sugar to the hot liquid slowly, boil three or four minutes. If sweet chocolate is used, omit the sugar. Egg-Nog. (Six Drinks.) Six eggs, one pint rich milk, six tablespoons sugar, half pint best brandy, a little Jamaica rum, nut- WALTER BAKER'S ™"°* SJocolates Best in the World. Have held the Market 128 Year* BEVERAGES 163 meg; beat the six yolks and the sugar thoroughly, beat the whites separately, very stiff, mix the beaten yolks and sugar with the milk, fill the glasses half full with this. Grate in a little nutmeg, put the brandy and rum together and divide evenly in the six glasses, fill over this the beaten whites, stir but very little with a little spoon so as to make the whites form into nuggets. Frozen Egg Nog. Mix half a pound of sugar with eight eggs, whip- ping well. Add a quart of milk, a pint each of brandy and of rum. Strain. Add grated nutmeg and freeze. Serve in sherbet glasses. Raspberry Syrup. Put any amount of berries into a crock or large bowl and stir every morning for seven days. On the seventh day strain through a cheesecloth, then put the juice on to boil with two cups of sugar to one of juice, allow the sugar and juice to boil together for ten minutes, let it run once more through the cheesecloth and fill into bottles. It does not have to be air-tight. Raspberry Syrup. (This syrup, combined with lemonade, is highly esteemed for fever patients.) Take the berries just as they come from the mar- ket and put them into wooden or stone vessel, add a Qs.^^^ ■§•■§■ r\ *%^ €» Young Mei's, Boys' and Children's oiraiion s Nothing Incorporated^ 136 Geary St. San Francisco 164 COUNCIL COOK BOOK. little water to them, if possible, rain water, let them stand in the sun, open and uncovered, for six to eight days, until they stop fermenting. Press them very hard two or three times in a fruit press, or if not on hand a clean coarse towel will do. To three quarts of this juice take nine pounds of granulated sugar, boil to a weak syrup. Bottle cold and seal up. Will keep for years if stored in a dark and cool place. Raspberry Royal. Four quarts ripe raspberries, one quart best wine vinegar, two pounds sugar, one pint brandy. Mash the berries in a stone or granite vessel, add the sugar dissolved in the vinegar to the berries, put in the sun for about four hours, press out the juice and add the brandy. Seal up in strong bottles, keep bottles in a lying position in~ a dark and cool cellar. Serve in ice water. Fruit Punch for 12. Two cups sugar, four cups water, one quart sparkling table water, one cup fruit juice, one small pineapple, shredded, two little baskets strawberries, cut up, three sliced bananas, juice of three oranges, juice of );wo lemons. Boil sugar and water five minutes; add other ingredients and some maraschino cherries. Fruit Punch. Boil one cup sugar, two cups water ten minutes, cool, add one-third cup lemon juice, one cup pre- WALTER BAKER'S COCOA AND CHOCOLATES Best in the World. Hay* held the Market 128 Year* BEVERAGES 16S served cherries, strawberries, or raspberries, and dilute with small amount of ice water. Add one quart sparkling table water, one sliced orange. Jxine Punch. Brew a strong tea, place in fancy pot, fill thin glasses with shaved ice, use a teaspoon powdered sugar, two maraschino cherries, with slice of lime on top, pour hot tea over the whole and serve each glass on a lace paper doily, placed on dainty china plates. This is a soothing outdoor refreshment for a hot afternoon. Claret Cup. One pint claret, one cup sherry, one cup curacoa, one cup soda water, jyice of one orange, cucumber sliced, sugar to taste. Grape Juice. Remove grapes from stems; let boil until soft; let drip over night; in the morning measure grape juice and add one-half cup sugar to every two cups of juice. Let boil four minutes, then bottle and seal. Orange Punch. Two oranges (juice only), one cup sherry, two cups sugar, white of one egg. Mix juice, sugar and sherry together and heat to the boiling point ; add the AARON SHENSON PhoneParkSlSl 1035 McAllister St. Koshcr McatS 166 COUNCIL COOK BOOK. well-beaten white ; mix thoroughly and let simmer five minutes; strain through muslin, and when very cold pour over oranges and bananas cut in small pieces and candied cherries. Put fruit in frappe glasses and pour the syrup over. Strawberry Cordial. Pour two quarts rum over five quarts straw- berries, let it stand in an earthen jar six or eight weeks, then strain ; cook two pounds granulated sugar to a syrup, pour into the strawberry juice. When cool, fill in small bottles and cork tightly. Grape Cordial. One-half cup grape juice, one teaspoon lemon juice, one-half cup cold water, if the grape juice is not sweetened, add sugar to taste, a slice of orange or a few of bananas may also be added. Maraschino Lemonade. The juice of four lemons, twelve tablespoons sugar, eight cups water, and one cup maraschino liquor and a few cherries. WALTER BAKER'S '"^°-' SScou^tes Best in the World. Have held the Market 128 Years MARMALADES AND JAMS Orange Marmalade. Take fifteen out of thirty good-sized oranges. ^Vith a sharp knife shave ofif the outer skin, being careful not to cut into the white. Put the outside peel into a chopping bowl and chop fine, then into a little water and boil fifteen or twenty minutes until tender. Peel the other fifteen oranges, removing the pulp from all of them, cut into small pieces, put into a large kettle, together with the yellow peeling, juice of eight lemons, and sixteen pounds of granulated sugar. Boil until almost a jelly, stirring constantly. When cool, put into jars. Orange Marmalade. Twelve large seedless oranges cut in thin slices. To each pint of fruit add two pints of cold water. Let stand twenty-four hours. Then boil until soft; let it get thoroughly cold. To four pints of fruit add five pounds of sugar; boil two hours. Just before taking from the fire, add the juice of two lemons. Orange Marmalade. To one pound fruit (sliced) take one quart water and allow to stand twenty-four hours. Boil slowly for one hour ; set away for twenty-four hours. ARCADE PHARMACY TSItV" Cor. Poit and Buchanan Sts. phone west 63 168 COUNCIL COOK BOOK. Thoroughly mix one and one-half pounds sugar with one pound of this pulp, and boil one and one-half hours. Set away to cool. Do not stir while boiling. Orange Marmalade. One dozen oranges, two and one-half pints of water, four and one-half pints of sugar. Slice and cut the oranges, pour the water over them, and leave all night. Put on to boil the next day, and, when boiling, add sugar. Boil between three and four hours. I Grape Fruit Marmalade. Cut six grape fruit into small pieces, after having removed skin and all thick, white membrane. Then slice into small pieces twelve bananas. Next take the juice of four large oranges and three lemons and pour over. To every cup of fruit and juice take three- fourths cup of granulated ^ugar. Boil three-fourths hour. Yellow Tomato Marmalade. To four pounds of yellow tomatoes add three pounds granulated sugar, two large lemons, sliced round, one-half of five cents' worth of green whole ginger, and add just a little water. Boil steadily one hour. Apricot Marmalade. Five pounds apricots, pitted and peeled ; three and one-half pounds fine sugar; one-half pound blanched almonds, chopped very fine; put alternate layers of rkTVIIlDfi DI717D Brewed in 01ympia,Wn., IILLLVIlIA DIJUIV uniurp«..ed for quality, i. ^-'■^ •■■ '-'-**■ *^^ M^MAMAM.V j^^ ^^,^ ^j ^„ ^^^ grocer. "ITS THE WATER" -demand it. MARMALADES AND JAMS 169 fruit and sugar in kettle and leave overnight. Cook slowly, stirring carefully for an hour, or until it is thick and smooth ; add nuts, cook fifteen minutes longer, stir- ■ ring constantly; pUt in jelly glasses and cover. Deli- cious with ice cream or whipped cream. Four Fruit Jam. Press the juice from six pounds of currants, weigh and add to it the same weight each of stoned cherries, whole strawberries, and raspberries; put it on the fire with two pounds less of sugar than you have fruit; skim carefully and boil from ten to fifteen minutes. When cool, put in glasses. * Pineapple and Strawberry Jam. Cut into strips the peel of two oranges, shred one pineapple and put on to cook well covered with water. When tender, add one and one-half boxes of strawberries and the oranges cut small, and as much sugar as there is fruit. Boil from one-half to three-quarters of an hour. Strawberry Jam. To every pound of fruit allow three-fourths pound sugar, one pint red currant juice to every four pounds strawberries. Boil the currant juice with the strawberries one-half hour, stirring all the time; add the sugar and boil twenty minutes more, skimming carefully. Put in small jars and cover with paraf^ne. The currant juice may be omitted, but it improves the jam. Borden's Pioneer Milk B\ 170 COUNCIL COOK BOOK. Strawberry Jam. Pick the berries and put one pound of fruit to three-fourths pound sugar. Let all stand overnight, and in the morning heat to boiling point. Let it stand till next morning and again bring to boiling point. Stand overnight again, and when brought to a boil on the third morning put in jars and seal. Strawberry Jam. To one pound of fruit take three-fourths pound sugar and let stand overnight. In the morning pour the juice into a kettle and boil ten minutes ; add the berries, and boil twenty minutes longer. Quinces and Oranges. Cut twenty quinces into small pieces, boil until tender, then put on a dish. Grate rinds and squeeze out juice of twelve oranges. Add this to the quince juice and measure, using equal amounts of sugar and juice. Mixed Fruit Preserves. Five pounds of black cherries, weighed after stoning; five pounds gooseberries; one-half box of red currants, using only the juice ; one and one-half large boxes strawberries. To .every pound of fruit take three-fourths pound of sugar. Put on sugar, currant juice, and a little water. Let all come to a boil, then add the mixed fruits. Boil until fruit is tender. Phone West 1000 We'll do the Rest SANFORD G. LEWALD CO. 2036-20S4 O'FARRELL ST. COAL MARMALADES AND JAMS 171 Pineapple and Apricot. Take one-fourth pound pineapple to three-fourths pound apricots, chop fruit small, cover with three- fourths pound sugar to every pound of fruit. Let it stand overnight, then cook carefully about three hours. White Cherry Preserve. Stone cherries, reserve all juice, add three-fourths pound to one pound fruit, let boil until thick. Apple Jam That Will Keep for Years. Weigh equal parts of sugar and sour apples, pare, core, and chop fine ; make a syrup of the sugar, add the apples, juice and grated rind of three lemons, and a few pieces of white ginger. Boil until the apple looks clear and yellow ; this resembles foreign sweetmeats. Do not omit the ginger. Brandied Peaches. Make a syrup the same as for preserving; let it come to a boil, then skim ; lay in peaches enough to cover the bottom of the preserving kettle and cook until they are tender and transparent, but not "mushy"; take out the fruit with a skimmer and place carefully in jars ; crack some of the pits, put in the syrup and cook fifteen minutes, or until slightly thickened; add brandy, half a cup to each pound of WALTER BAKER'S ~^°* c*„"Sco.ates Be*t in the World. Have held the Market 128 Years 172 COUNCIL COOK BOOK. fruit, and take at once from the fire; strain the hot syrup, then pour it over the peaches in the jars and seal at once. Rhubarb Conserve. Chop fine three and one-half pounds rhubarb, add three pounds sugar, grated rind and juice of two lemons, and set to cook. When the sugar is melted and the, mixture is boiling, add one-fourth pound blanched almonds, one-fourth pound candied orange peel, shredded very fine. Let it boil steadily about thirty minutes. I Quince Honey. Four pints of granulated sugar, one pint of water; boil together to a syrup. Grate four large quinces into this and_ boil twenty minutes. Liy^TY/AI nriTD High-Clai» Greet rie».Delicaeie« . iVi. W /A.1-. 1 EjIV Wines, Cigari, Drug Sundries 2799 California Street Phone WEST 540 CANDIES "Sweet are thy sticks and sticky are thy sweets." Butter Scotch. Two cups of brown sugar, half a cup of vinegar, half a cup of water, and a tablespoon of butter. Flavor with vanilla. I Butter Scotch. Five tablespoons molasses, four tablespoons sugar, four tablespoons water, two tablespoons butter ; let boil until, when dropping a little in cold water, it is brittle. Put in a pinch of soda before taking off the stove, pour on buttered tins, and when cool enough, mark in squares. Chocolate Fudge. Two cups sugar, two-thirds cup of milk, and butter size of a walnut. Put on the stove and when it comes to a boil add one square of Baker's chocolate, grated. When done, remove from fire and add one teaspoon vanilla and stir with a spoon until it thick- ens. Then pour on buttered tins and when cool enough, mark in squares. Gloves Cleaned, all lenerths, Ec a Pair Monthly contracts for the care of gentlemen's clothing. We have just installed the most modern plant in the west for Dry Cleanins Ladies' Bainty Garments. Blankets, Curtains. Etc. Phone West 926. Our wasons will call. 1955 CtesUot SL 174 COUNCIL COOK BOOK. Cream Candy. Put in a granite saucepan one cup of water, two cups of granulated sugar. Stir until the su^ar is nearly melted; then place on the fire and heat slowly, but do not stir the mixture. Let it boil fifteen min- utes, then try it. If it forms a soft ball in cold water, it is cooked enough. Remove from stove and let cool. When cool enough to handle, stir it with a wooden spoon until it becomes thick and white. Flavor with vanilla and shape into round balls. Put walnuts that have been halved on each side of the ball. \ Cream Candy. Two cups of granulated sugar, half a cup of water, half a cup of vinegar; boil until it hardens in cold water. Flavor with vanilla and pull when cold. Do not stir, or it will turn to sugar. Panoche Candy. Two cups brown sugar, one cup milk. When they come to a boil, add. pinch of baking soda. Boil t-yventy minutes ; add a piece of butter size of a walnut before taking oflf the stove. Then beat till cool, and spread on buttered platter. Before spreading, add cup of walnuts. Cut in squares. Cocoanut Caramels. Two cups sugar, with enough water to boil it. When ready to take ofif the stove, put in one cup cocoanut, with a piece of butter. Flavor with vanilla. Phone West 1000 We'll do the Rest SANFORD G. LEWALD CO. 2036-2054 O'FARRELL ST. COAL CANDIES 175 Molasses Taffy. One cup of molasses, one cup of brown sugar, one tablespoon of butter, one tablespoon of vinegar. Boil until it hardens when dropped into water. Take off the fire and stir in one teaspoon of soda and as many nuts as desired. Popcorn Balls. Take one cup of molasses, one cup of brown sugar, one tablespoon of vinegar, butter the size of an tgg; boil until brittle. Pour syrup over two quarts of popcorn and make into balls. Cream Dates. Boil one and one-half cups of sugar and three- fourths of a cup of sweet milk ; add one-half teaspoon of butter. Boil about ten minutes. Let it cool ; when lukewarm, beat, adding a teaspoon of lemon juice. When it becomes a soft, creamy substance, have ready seeded dates ; fill with this cream and serve. Candied Cherries, Pineapple, and Other Fruits. Boil, but do not stir, one-half pound of loaf sugar in one breakfast cup of water. Pit some cherries, or prepare any desired fruit, and string them on a thread, then dip them in the syrup ; suspend them by the thread. When pineapples are used, slice them cross- wise and dry them on a sieve, or in the open air; oranges should be separated into sections and dried like pineapple. WALTER BAKER'S Beit in the World. Have held the Market 128 Years COCOA AND CHOCOLATES 176 COUNCIL COOK BOOK. Maple Caramels. One pound sugar, one-half pound maple sugar, one-half pint rich cream. Heat slowly, and when it begins to boil, add two tablespoons butter and one- fourth teaspoon cream of tartar; cook slowly until it snaps in cold water. Pour on buttered tins and mark, in squares while warm. Ice Cream Taffy, Two cups sugar, one tablespoon of butter, enough water to dissolve the sugar. Boil eight minutes. Add one-half teaspoon of cream of tartar and boil seven minutes longer. Take from the fire and add one tea- spoon vanilla extract and pull until white. Chocolate Caramels. Take of grated chocolate^ milk, sugar, molasses, one cup each, piece of butter size of an egg; boil until it drops hard; pour on buttered dish, and before it cools mark off in square blocks. ' Peppermints. One cup of sugar, moistened with water, and let boil five minutes, then flavor with peppermint and stir in well. OLYMPIA BEER Brewed in Olympia, Wn., unsurpassed for quality, is for sale at all good grocers "ITS THE WATER" -demand it. HOUSEHOLD HINTS "For nothing lovelier , can be found in woman than to study household goods." A Sweet Disposition. Three grains common sense, one large heart, one good liver, plenty of fresh air and sunlight, one bushel contentment, and one good husband. Do not bring to a boil. Alcohol will remove candle grease. Veal requires twenty minutes per pound. Never add flavoring extracts until mixtures are cooled. Lamb requires fifteen to twenty minutes per pound. One lemon is usually equal to two tablespoons of juice. r»x M.M. -^ — ' ^ Young Men's, Boys and Children's Stratton s ciotting Incorporated j^g ^^^^^ ^^ g^^^ Francisco 178 COUNCIL COOK BOOK. A pinch of salt added to the coffee will increase its aroma. Clean white ivory knife handles or white marble with damp salt. To take the taste of onion from knives, etc., slice up a raw potato. In making corn bread, always have the bowl you mix it in hot. Roast beef requires ten to twenty minutes per pound for roasting. Strew the storeroom shelves with a few cloves to drive away ants. Lamb chops dipped in lemon juice just before broiling are delicious. Mix a mustard plaster with the white of an egg to prevent blistering. Salt mackerel can be freshened if it is soaked overnight in sour milk. BROCK & CO. I ^"^ Presidio Roast Coffee t IS a great starter, 3 lbs. Grocers ^ for $1.00. Ring up West 4011 HOUSEHOLD HINTS 179 When frying left-over boiled potatoes, add a handful of carroway seed. To make a brine for pickling, take nineteen cups of water to one cup of salt. To prevent flour from lumping, add a little salt before mixing with milk or water. When broiling steak, try brushing it over with butter and flour to keep the juices in. A few drops of lemon juice added to scrambled eggs while cooking will improve them. If freshly cleaned tiles are rubbed over with paraffine, they will keep clean for a long while. Discolored china baking dishes can be made as clean as when new by rubbing them with whiting. To blow out a candle, hold it high and blow upwards. This will prevent the grease scattering. Sprinkle a handful of carroway seed over a roast of veal. It gives the meat and gravy a fine flavor. Percy J. Meyer Herbert S. Meyer HARDWOOD INTERIOR CO. INLAID FLOORS Z^^^. 180 COUNCIL COOK BOOK. A lump of camphor placed in the china closet will prevent any silver which may be in it from tarnishing. Add a few tablespoons of water instead of milk to thin eggs in an omelet. Milk toughens the omelet. To remove fly specks from varnished surfaces, use equal parts of warm water and skim milk warmed. A cloth saturated in gasoline and rubbed over porcelain bowls, tubs, etc., will remove dirt like magic. Remember when putting meat in the ice chest not to place it against the ice. Ice draws the flavor out of meat. To distinguish good eggs from bad ones, put them in water; if the large end turns up, they are not fresh. To cream butter and sugar easily, warm the sugar slightly. This will soften the butter without melting it. One yeast cake is equal to one teacup of yeast, a measurement often used in the older, much-prized cook books. T C; QT MON ^ » ^- '^^ *^ ^-Ski" Binding L.. O. O 1 IVl W 1 > O g jyj^ri^^.^ Fealherbone 658 Mission Street * De Long's Hooks and Eyes HOUSEHOLD HINTS 181 A teaspoon lemon juice to a quart of water will make rice very white and keep the grains separate when done. Add a few~ nasturtium seeds to mixed pickles or plain cucumber pickles ; they will keep the vinegar clear as sherry. If a clove of garlic is kept in salad oil, it will give the hint of garlic desirable in salad, and keep the oil from getting rancid. When baking potatoes, prick them deeply with a fork before putting them in the oven. They will cook better and quicker for the pricking. Always mix cooky dough the night before, as it rolls out much more easily, requiring but a small quantity of flour when rolling out. If by mistake you get a soup too salt, add a few slices of raw potato and cook a few minutes longer. The potatoes will take up the surplus salt. ' When mashing potatoes, use hot milk, and if you have been in the habit of using cold milk you will be surprised at the difference in their lightness. Phone West |GNATZ BECK 198 Pharmacist and Chemist ELLIS and Buchanan Sts. San Francisco 182 COUNCIL COOK BOOK. When you have a pair of washable chamois , gloves, and they shrink, fill them with rice while they are wet, and let it remain in them until dry, so they will stretch evenly. In apple, quince, cherry, or strawberry jelly or jam add the juice of one lemon to four cups of the juice. This not only makes a firm jelly, but gives an excellent flavor. Olive oil is injured by being kept in the light. When used at the table, it should be put in a dark- colored bottle and removed to a cool, dark place immediately after the meal. Seven pounds of fruit, three and one-half pounds of sugar, and a pint of vinegar is the standard pro- portion for all manner of sweet pickling. Spicing may be varied to suit the taste. When you happen to have a few tablespoons of jam or jelly left over, try what a delicious addition it makes to baked apples, dropping a teaspoon into the core of each apple before they go in the oven. To take grease from cloth, rub on fabric a paste made of fuller's earth and turpentine. ' Rub on until the turpentine evaporates and a white powder re- mains. This can be rubbed off, and the grease will have disappeared. BROCK & CO. I ''"S,,::-"*/;^ Presidio Ave. ana Sacramento Street f « > r . PHONE WEBT40,, I doy Tight. .- .' HOUSEHOLD HINTS 183 When making jam, if a clean half dollar is placed in the bottom of the preserving pan the fruit will not require stirring, and it will keep beautifully whole. The coin keeps it stirred by continually moving while the water is boiling. Putting away "left-overs" in fireproof bowls will save the washing of many extra dishes. Pretty Japa- nese bowls may be bought, in which small portions, left over and worth serving again, may be put when first taken from the table. In these same bowls the food may be reheated and served. If you have skimmed a soup clear, as you imagine, and still find floating on it tiny globules of fat, whisk across the top of the hot stock lightly a piece of clean, white blotting paper or a dab of absorb- ent cotton. Touch simply where the fat floats, and it will become perfectly clear after a few minutes' effort. Everything good, too small to utilize in other ways, should be put into the soup kettle and ^ould be boiled up. A spoon of gravy or rice, any kind of vegetables, the bones from roasts, steaks, chops, or poultry, the tough ■ end of the steak, the trimmings from roasts, steaks, and chops, which will be sent with the meat if asked for, — all should go into that invaluable soup kettle and will give a stock far richer in flavor and more nutritious than if prepared in the WAITER BAKER'S "^°^ ^Scolat^s Be«t in the World Have held the Market 128 Yeeuri 184 COUNCIL COOK BOOK. usual way. It will, of course, not do for clear soup, but for all others it is excellent. Canning Fruit. For four pint jars make a syrup of four eups water and two cups sugar and boil fifteen minutes. Add the fruit which must not be very ripe and cook till fruit is tender. Have the jars very hot and fill vsrith the fruit adding the juice till jar over- flows. Put on rubber and screw on cover as tight as possible. Next day screw them again, as tight as possible. f\T VMDf A RCP'D Brewed in Olympia, Wn, ULlLVJiriA DJjIjIV uii.urpa..ed for quality, U for sale at all good grocers "ITS THE WATER" -demand it. HOUSEHOLD HINTS 185 Drawn Butter Sauce. Melt one tablespoon butter and stir in one table- spoon flour. Add carefully one cup of boiling water, then season with one-fourth teaspoon salt and a dash of pepper. Many sauces are made with drawn butter as a foundation. For caper sauce add three tablespoons capers. For egg sauce add one egg, hard boiled and chopped fine. Brown Sauce. Fry one tablespoon chopped onion in one table- spoon butter. Add one tablespoon flour, one cup soup stock, one teaspoon leriion juice, salt and pepper to taste. Strain before serving. The following sauces can be made by using brown sauce as a foundation : Mushroom Sauce: Add one-half cup mushrooms. Olive Sauce: Add a dozen olives, chopped fine. (For game.) Wine Sauce: Add one-half cup wine and one tablespoon currant jelly. Thicken with flour. (For game.) ^fVflfffm ^ 9 ^<>^°8 Men's, Boys' and Children's Incorporated jjg Geary St. San Francisco 186 COUNCIL COOK BOOK. Measurement Table. Three Teaspoons equal One Tablespoon Four Tablespoons equal One-quarter Cup Two Cups Granulated Sugar equal '. .One Pound Two Cups of Butter equal. One P^ound Two Cups of Solid Meat equal One Pound Two Tablespoons of Butter, Sugar, or Salt equal One Ounce One Tablespoon of Liquid equals Half Ounce Measure of Liquids. Sixty Drops equal One Teaspoon Two Teaspoons equal One Dessert Spoon Two Dessert Spoons equal One Tablespoon Two Tablespoons equal One Ounce Two Ounces equal One Wine Glass Two Wine Glasses equal One Teacup or Gill Two Teacups or Gills equal One Breakfast Cup or Tumbler Two Breakfast Cups or Tumblers equal. . . .One Pint Two Pints equal One Quart Four Quarts equal , . . .' One Gallon inuM P Hart ^^^ ^^^ fancy goods JUnii r. ririivi notions, etc. Orders Delivered Immediately CALIFORNIA and DEVISADERO Tel. West S444 PASSOVER DISHES Matzo Kloess. Soak four matzos in cold water, and after they are thqroughly saturated (if not well soaked, they become tough and leathery), press out the water, add pepper, salt, a pinch of ginger, chopped parsley, and half an onion, chopped fine, and browned in a table- spoon drippings; beat four eggs, yolks and whites together, and add them to the other ingredients; then put in enough matzo meal to make the mixture of a consistency to be formed into balls; the less meal used the lighter the kloess. Put the balls in the soup twenty minutes before serving. This recipe can also be used for filling poultry. Matzoth Shalet. Four soaked matzos, six eggs, one cup granu- lated sugar, one cup seeded raisins, one tablespoon cinnamon, grated rind and juice of one lemon, one, handful pounded almonds, and one-qjiarter pound rendered fat. Beat the yolks of the eggs, the sugar and cinnamon together until very light, then add the AARON SHENSON PhonePa,k518I 1035 McAUister Si. Koshcr Mcats 188 COUNCIL COOK BOOK. raisins, almonds, lemons and drained matzos, and finally the whites of the eggs, beaten stiff. Melt the rendered fat irt the dish in which the pudding is to be cooked, then pour one-half of it to the mix- ture, and return the whole mass of ingredients to the dish. Bake from one and one-half to two hours. Serve hot with lemon cream. Matzoth Shalet. Soak about three matzos, press out every drop of water, stir the matzos in a bowl with a tablespoon of goose fat and a saltspoon of salt, stir at least ten minutes or until it looks like a mass of cream, then add gradually the yolks of six eggs, the grated peel of a lemon and juice, one-half pound of sifted sugar, and last, the beaten whites of the eggs. Have the pudding form jwell greased and bake immediately. Time required, Vbout one-half hour. Serve as soon as taken from oven. Serve with wine sauce. Potato Pudding. Pare and core eight large apples, put them in a pudding dish, and put sugar and cinnamon in them, and a little water ; steam very gradually ; when nearly done, make the following pudding: Cream the yolks OurFavoriteToiletCrcani' Boulevard Pharmacy A. R. EDGAR N. E. Cor. Fnlton and Baker I Phone West 3855 SAN FRAHCISCO PASSOVER DISHES 189 of eight eggs with eight tablespoons sugar, add eight tablespoons cold, meally boiled potatoes, and the juice of one and one-half lemons; lastly, add the beaten whites. Pour this pudding gently over the steamed apples, and bake in a moderate oven. Serve with kmon sauce. Matzo Cake. Beat together the yolks and whites of four eggs with a scant teaspoon sugar and pinch of salt, beat until the consistency of thick batter, then add three- quarters cup matzo flour. Bake in two layers. Fill with cream filling and put chocolate icing on top. Chocolate Matzo Cake. Beat yolks of eight eggs with eight tablespoons powdered sugar for twenty minutes, add four table- spoons matzo meal, two large tablespoons chocolate, and then the beaten whites. Bake in layers. Filling: One cup milk, two tablespoons choco- late, small piece butter, yolks of two eggs, one tea- spoon corn starch. Let boil. Use whites of eggs for icing. OLTMPIA BEER Brewed in Olympia, Wn., unsurpaued for quality, i* for sale at all good grocers "ITS THE WATER" -demand it. 190 COUNCIL COOK BOOK. Pesach Cake. Cream together the yolks of nine eggs, and one- half pound powdered sugar, weigh one pound wal- nuts before shelling; when shelled, grind; to the creamed yolks and sugar, add two tablespoons well sifted matzo flour, a pinch of salt, and one teaspoon vanilla, then mix in the ground walnuts. Fold in gently, the nine beaten whites. Bake in a spring form, three-quarters of an hour. Date Cake. Eight eggs, separated, one and one-quarter cups powdered sugar, one tablespoon cinnamon and cloves mixed, one cup matzo meal, half pound seeded dates, cut fine, and the juice of half a lemon. Bake in a moderate oven. Date Torte. One and three-quarter glasses of sugar, yolks of nine eggs beaten well with sixteen chopped dates, a pinch of salt, a little cinnamon and allspice, four heaping tablespoons chocolate, a handful almonds, one glass matzo flour, four large tablespoons brandy, and lastly, the whites of nine eggs beaten to a froth. WALTER BAKER'S COCOA AND CHOCOLATES Best in the World, Have held the Market 128 YeMTS PASSOVER DISHES 191 Lemon Cream. Put on to boil the yolks of five eggs, one-half cup granulated sugar, the juice of three lemons and grated rind of one, and about a brandy glass of water. Stir constantly, so as to prevent curdling. When it has thickened and come to a boil, take it from the range, and add the beaten whites of the eggs. Wine Sauce. One cup white wine, half a cup water, grated peel of lemon, teaspoon potato flour, wet with cold water, add the yolks of two eggs, stirring constantly; when thick, add the beaten whites and serve. Raisin Wine, To two pounds of raisins (cut in half, if de- sired) add three quarts cold water; either place the mixture on a corner of the range and let it simmer for two or three days, or boil it until one-third of the water has evaporated. A few tablespoons of sugar and a handful of stick cinnamon can be added if additional sweetness and flavoring are wished. When cold, strain through a fine cloth. The strength of the wine depends largely upon the quality of the raisins. OLIMPIA BEER Brewed in Olympia, Wn.,. unsurpassed for quality, i( for sale at all good grocers "ITS TDE WATER" --demand it. 192 COUNCIL COOK BOOK. Matzo Pancakes. Soak two matzos in water, squeeze dry, add one- half cup matzo meal, stir in gradually yolks of five eggs, one-eighth teaspoon nutmeg, one-fourth tea- spoon salt, one teaspoon sugar, one teaspoon almonds ; stir well, add stiff beaten whites last. If too thick add milk. Fry in small cakes in butter. Sponge Cake. Eight eggs, one and one-half cups granulated sugar, one cup mixed matzo meal and potato flour, flavoring to taste. Bake in a moderate oven. WALTER BAKER'S COCOA AND CHOCOLATES Best in the World. Have (leld the Market 128 Years WE CAN SUPPLY YOU WITH EVERY ARTICLE NECESSAlY TO MAKE ANY RECIPE IN THIS BOOK A SUCCESS. A GOOD COOK must have (rood groceries to prepare a health- ful and appetizing repast. I. D. MclEAN COMPANY GROCERS llSS-1168 SUTTER STREET Near Polk Phone Fruklia Z818 Private Exchann Factory and 0«ice— KANSAS AND DIVISION STREETS General Office— 268 MARKET STREET PURE DISTILLED WATER Daily Deliveries— One and Five Gallon Bottles with Tilting Crates, Water Stands and Coolers. Representative virill call on Request Phone Market 1164 San Francisco, Cal. Telephone Kearny 5852 San Francisco Compressed Air Cleaning Company Blue ^iVagon Service Office 24 Montgomery Street Send Postal or Ring Us Up and we will be pleased to {umisk you witnout charge an estimate for cleaning your house. : Talepkona Wait 7040 The Lion Pharmacy OTTO RAUCHFUSS, Prop. CHEMIST and DRUGGIST Deutsche Apotheke Cor. Pott and Gough Sts. San Francisco Subscribe for the Jewish Times 264- Pacific Buildins The OLDEST JOURNAL on the PAGIfIC (OAST Now in its 55th year of continuous publication •* Subscription twenty-five cents per month NotUns srowine ao in popularity CANDY The liiest Made and Absolutely Pare (uruM by lossehr i Wassengu, he, ttitt Uu NiGoul Pure M ind Dnp Act if Mf 30, IMt. 47 KEARNY STREET ^ PhoHm Doutla* 232 and 401 1 * Sorensen Co. Reliable Jewelers and Opticians Eyes Examined FREE by Expert Optician I4K, I8K, 22K Weddinc RInst All Watch Repalrinc warranted for 2 years. 715 Market St., next Call Bids. 2593 Mission St., near 22d. OAKLAND ®rtb«itp Largest and Best Evening Newspaper On the Pacific Coast Every Evening and Suriday Morning W. E. DARGIE, Publisher Tel. West 227 J. Saneuinetti Prop. 3. ^attguttt^tlt Imported and Domestic GROCERIES DELICACIES WINES LIQUORS CORDIALS 1736 DeTiaadero Street San FranoiioOf Gal. L, Harris Phone Park 626 Prescriptions Carefully Compounded 1429 HAIGHT STREET San Francisco, Cal. Tel. Park 946 WtBttttdh'B Bakery, Confectionery and Reftaurant FANCY TORTEN BIRTHDAY CAKES WEDDING CAKES Tel. West 29 Stall FeJ Meats 1530 HAIGHT STREET 3035 SACRAMENTO STREET Bet. Aikbury and Qayton San Francisco E000 lr00 CLOTHIERS TO MEN-WOMEN-CHILDREN TRUNKS LEATHER GOODS S000 Ir0j0. BALDWIN JEWELRY f*te,4 COMPANY 1261 VAN NESS AVE. at Sutter San Francisco If jrou can't come— telephone. PhoH U you let it at BRENNER'S WEST -lit Good. 2T1-Zn BRENNER BROS. SUCCKSSORSTO J. ISACBON DRUGGISTS 8. W. Cor, Qeary and Octavis Stt. San Francisco TELEPHONE WEST 1944- HOLJE CATERING CO. 1901 PIERCE STREET AT PINE Dishes, Chairs, Tables, Linen and Silver Rented Parlors Rented for Social Functions CALIFORNIA CAFE BAXERY,CONF[CTI0NERY,COFF[E <» OYSTER HOUSE lost and Ice Cream ""' ""^'s^'Sas SODA FOUNTAIN POWELL STREET, between Ellis and Eddy 1624-1626 ELLIS STREET HAUB BROS., Proprietors Phone Park 336 Park Floral Cut Flowers, Plants, Etc. R. GROVES, Prop, 1437 HAIGHT STREET ■ ■T. IMBONIC AVI. AND ASHBURV ST. SAH FRANCISCO. CAL. Qreen-Houtes In Rear Phone Doucla* 3094 K.MAX Ladies Tailor Habit Maker 222 POWELL ST. Near O'FaircU the famous Maxins Shirt Waists our spscialtv TELEPHONE WEST 793 Wishin; CalM for ami DeOvtRd b SAN fRANCISCO OAKUND AlANEDA BfRKEUY mUlIYAU San Francisco Laundry Association Oakland Offiem, SIS BROADWA Y T0l. Oakland 1917 1408 TURK STREET Wm. F. Kratz Phone West 70 P. LMcljme Longfellow Market ••*• Dealers in all kinds of Choice Meats ••■• 2234-2236 FILLMORE ST., bet. Clay and Sacramento WEST30B L. Lorenzini & Co. Fruits and Vegetables, Game, Poultry and Eggs Finest Lucca Oil Phone Market 2716 Dairy Delivery Co. WHOLESALE Milk and Cream RETAIL , Butter and Eggs \ Main Depot and Office 3S50-3S70 19th St. mmil and COMPANY The Leadine Druggists of San Francisco Will open their new store at POWELL and ELLIS STS. shortly You know the quality [ALWAYS THE BEST] Phone Wemt 5499 S. BIEDERMAN Bakery and Confectionery 5. W. Corner ELLIS and WEBSTER STS. AUKindief Bread, Cakes, Pies aad Pastry CoBftantly on HukI AO oidBri for Wed(]iDgi uicl,P«lli« will TWXfn pWJBH)!