^^^ A"* % 4 ■*- A ■■^ ^ .-^ "<^,^' "<^v ^- S^%, ■X^ ■>%.. .^V c- A%^ V ,NV , ^ '. -OO^ .x> A *^. '"-^^.x^ 'r' ^^ x^^.. aX' "^y- V^' P^^. .-i> x^^^. %4^ v-J' .0-' 0^ ^ C' -^ :r, -,:- ^"\" *> \ B )^ ■^0^ '; - ^ v^ : -^0^ <^^. ^'^. s^ ■'■^o 0^ xO^x. .^ "^^^ ^ , '^r .> -7-^. ^^ . o. *. /j, X -<• ■N^ A^ ^^V^ HOW WE COOK LOS ANGELES A Practical Cook-Book Containing Six Hundred or More Recipes Selected and Tested by OVER Two Hundred Well KNOWN Hostesses INCLUDING A FRENCH, GERMAN AND SPANISH DEPARTMENT With MENUS, Slggestions for Artistic Table Decorations, AND Souvenirs Ladies' Social Circle, Simpson M. E. Chur LOS ANGELES, CAL. 'Some ha c meat that canua' eat, A nd some ivad eat that -want it, But we ha'e meat and ive can eat, zAnd sae the Lord be tliankii." los angeles, cal, Commercial Printing House mdcccxciv. ao%^3-Z Good cooks always use the best materials in preparing food. It is of still greater importance that your medicines should consist of the purest drugs. We devote ourselves mainly to the pre- scription trade, and in this department are used only chemicals and parmaceutical preparations from the best manufacturers, both foreign and American. It is with confidence that I invite the public to have their prescriptions prepared at my store. Purity and accuracy is my motto. Yours very respectfully, ADOLF EKSTEIN, Bradbury Block Prescription Druggist i Watches, Diarr)©r)ds, I3fcr'lir)^ ©ilvep Wcircs, Sut Slctss, Silv'ep jf Ictfed @©oJs, licat^cp Isfooas Sil^cp lT)our)tcd. arjd ^ P 11 1 - J ^^e j^^"^ ,^'°^ largest .-i^^ ^^ ...5teck, ®^ .^^Sife^ M^*^ ^o ^}.^2 "Fin-est (Seeds, ^<:^"^ the reru Icv/est "Prices ^7° Montgomery Bros. Jewelers and Silversmiths 120 and 122 N. Spring St., LOS ANGELES, CAL. PREFACE THE Publishers of this book, firmly believing that it is no more expensive to furnish a table with food which is well and appetizingly prepared, than it is to furnish it with food which is poorly prepared, have earnestly endeavored to provide a cook-book so superior that if the general direcftions and recipes are faithfully followed, failures with the consequent discomforts may be avoided. To accomplish this, scores pf ladies have been commun- icated with, and asked to furnish two, three or more of what they considered their choicest recipes. Thus have the recipes for the various departments been secured with the names of the donors attached. A reference to the list of contributors we feel is a guarantee of the worth and popularity of this book. We have presented American, Spanish, German and French departments — a thing unusual. Great care has been taken to give concise general directions for each chapter ; indeed, to make this book so valuable that no lady, whether rich or poor, can afford tO' be without it. Mrs. K. M. Widney Mrs. Carrie Schutze " W. J. Brown " W. B. Abernethv W. G. Whorton " E. R. Smith W. F. Marshall " J. E. Murray Committee en Publication H.JEVNEI ^s^ i il 1- T AKES pleasure in placing before the people of Southern Californu a line of Fancy p^^ Staple Groceries equal in quality and as great in assortment as can be found in any store in the United States. Importing man}^ goods direct, and buying frora~ Manufacturers, Packers and producers in large quantities, we are, to the delight of the new comers, able to place nearly all goods in our line at prices as low as generally sold in Eastern cities. Our constant aim is to please the people, and so well have we succeeded, that our present quarters, though enlarged four times since our start nine j^ears ago, are taxed to their utmost capacit}'. Our Tea Department has received the closest and most skillful attention, and we never fail to please the most exacting in their wants of a fine cup of Tea. You will find in our stock the choice.'^t Formosa Oolongs, Moyune Gunpowders and Young Hysons, Pan Fired and Basket Fired Japans, Eng. Break= fasts, Indian and Assam Teas, varying in price from 25 cents to $1.50 per pound, very excellent qualities at 50 cents per pound. 'A trial will convince 3'ou that we are the house to buy Tea from. H. JEVNE 136 and 138 N. Spring St. d^RElfiL GROCER LOS ANGELES, CAL. WHOLESALE an LIST OF CONTRIBUTORS Mrs W B Abernethy "AS Allen " W H Anderson " G h Arnold " H C Austin "AS Averill " J J Ayers " AS Baldwin " Anna Bancroft " Hancock Banning " W H Barnard Miss Martha Bashor Mrs A S Baxter " Mary Bear " John Beck with " S E Bennett " J W Bessey, Orange, Calif Miss Bertha Bessey, Orange, Calil Mrs Vida A Bixby, Orange, Calif " Jotham Bixbj-, Long Beach " Anna Bixby " C W Blaisdell " MM Bovard " LA Bradish " T W Brotherton ■ ' F W B " W J Brown " Charles Capeu " C C Carpenter " T J Carran " \V T Carter " SB Caswell " Burdette Chandler " Enieline Childs Miss Ruth Childs Mrs J S Chapman Dr Chase Mrs Cheever " E W Clark Miss Delia demons Mrs G I Cochran " C W Congdon " J F Conroy " C C Converse, Boston " Homer Cooke, Waukegaii, 111 Mr Elwood Cooper, Santa Barbara Mrs Alice M Cooper Miss Juliet Corson Mrs Kenyon Cox, Long Beach " Alice Curtain " Jennie Curtin " E J Curson " Mrs M J Danison " D S Dickson, Petaluma Mrs W M Dickson, Petaluma Miss Lois Dickson, Petaluma " Mary Dickson, Petaluma Mrs Elizabeth Dickey " AC Doan " C G Du Bois " Geo B Dunham " I R Dunkleberger " W J Elderkin " C J Ellis " J F Ellis " E P Ewing '■ Adolf Eksteiu " J A Fairchild " S H Fairchild Miss Farmer, Boston Mrs Alex Faucett " Mary E Flanders " Flanders " H J Fleishman Miss Houora Fogarty Mrs Charles Forman Miss Eloise Forman Mrs James Foord " S C Foy " Jessie Benton Fremont Miss E Benton Fremont " H B Freeman Mrs G W Garcelon, Riverside, Calif " M A Gibson " J A Gilchrist " J W Gillette " A J Glassell " K R Glassell Mr. L. C. Goodwin Mrs A C Goodrich Mr J A Graves Capt F Edward Gray, Alhambra Mrs T C Griswold " C H Haas " M Hagan "AM Hall " Orr Haralson " A D Hall " Marian Harland " Henry T Hazard " Frank S Hicks " J W Hendricks " J A Henderson " Susie G Hill " W B Holcorab " E Hollenbeck " W J IJorner " F M Hotchkiss HARPER & REYNOliDS GO. Would Hespeetfully eall the attention of the Ladies of Los Angeles to tJieip Large and Complete Assortment of STOVES ftp RANGES We are Agents for „ „_..«, „™,i™ ^^^r^.r „ -L „ . o n . fl COMPLETE STOCK CriDDon, Sexton & Go. s ^^^UNlVERSflL RANGES j.| Mesne manufacturlno Co.'s • {lOUSE FUHNISHING GOODS PJESTIC TEUTONIC RHNGES :[ Dangler's Gasoline Ranges ; Golden Star Oil Ranges KITCHEN USENSILS HARPER & REYNOLDS CO. 152 ^> 154 flopth Main St. ^ 151 "' 153 % lios Angeles St. i LIST OF CONTRIBUTORS.. ..CONTINUED Mrs C H Howlaud, CeutiueUa Mr J L Howland, Pomona Mrs S C Hubbell " R C Hunt " Gerard Irvine Mr H Jevne Miss Mina Jevne Mrs Hancock M Johnston " J M Johnston " J H Jones "AC Jones " J C Joplin, Orange Co., Calif. Miss Josie Kaiser Mrs M E Kerr, Orange, Calif. Miss Ella Kerr, " " Mrs Flora Kimball, San Diego Miss Nellie King Mrs E F C Klokke " H T Lee " Geo Lerrigo " Katharine Duncan Lewis " W \V Lord " E W Lucas Mr Charles F Lumniis Mrs C D Major " W F Marshall " T Masac " Mary Mathison Miss Ida A Maynard Mrs E Verona May " T M McCamant " J W McKinley " W J McKloskey " R L McKnight " C C McLean Miss M E McLellan Mrs H McLellan " Harriet J Meakin, San Diego, Cal " J J Melius " J J Meyler, Bowling Green, Ky " E B Millar " Frank A Miller, Riverside " M G Moore " Morrell " M Mudge " J E Murray J H Norton " G G O'Brien, Riverside, Cal " Anna Ogier " Anna O'Melven}' " H G Otis " Owens " HZ Osborne " Elwood Packard, Pomona " Z L Parmelee Mrs H L Parlee Miss K R Paxtoii Mrs J H F Peck " Mrs S J Peck " W H Pendleton " C W Pendleton " W H Perry •■ Frank E Phillips '■ M Pickering " F H Pieper " J E Plater ■ H S Powell " E A Pruess " I H Preston •• AC Radford " J C M Rainbow, San Diego '■ W J Robinson, New Brunswick " Augusta Robinson " ST Rorer " L J Rose " Erskine M Ross '■ \V \V Ross " S S Salisbury " EH Sanderson " Carl Schutze " Fannie H Shoemaker '■ George Segar, Riverside, Cal " CM Severance M ' E l ' fecv < r > tniCg - " Ella Sherrard " Charles Silent " Edward Silent " H Sinsabaugh " J C Slaughter " Converse Smith, Boston " Henry Smith Mrs E R Smith " HE Smith '• I Smith '■ S E Smith, St Johns, N B " Guy Smith, Tustin, Calif " S Speedy " E F Spence '^' J S Stanway " George Steckel " J M Stewart " D G Stephens Miss Kate Stevens Mrs A C St John " T D Stimson " Willard Stimson " Ezra Stimson "EPS "76" Mrs Cameron Thoni Crystal Palace The Largest and Leading Crockery House on the Coast MEYBERG BROS. IMPORTERS AND JOBBERS OF Crockery, Glass ^ China Ware Hanging, Piano, Banquet and Table Lamps ROGERS BROS.' PLATED WARE Willow and Wooden Ware ; ; BABY BUGGIES Cutlery and Clocks ; ! Refrigerators and Filters Agents for the Famous ; i Agents for B. .^* H. ROCHESTER : HAVILAND & CO.'S LAMPS i' FRENCH CHINA SPECIAL ATTENTION PAID TO OUR Gas and Electric Fixture Department Everything in Kitcheo and Household Goods Ma-\rV\r\frf Rv/^c' 38-140-142 S outh Main Street, Los Ange iVieyUerg DIOS. i ,1-133-133 S.LosAngeiesSt Cal PRICES WILL tell We do not advertise goods at half price, neither can any other dealer legitimately. We do know that reliable factory goods cannot be sold at lower prices than we offer. We are not prepared to enter into com- petition with dealei's purchasing refuse stock of odds and ends. We do claim our prices are the lowest ■ for a first-class reliable shoe and cheerfully invite comparison. Obliging clerks always in attendance. The queen shoe STORE 162-164 NORTH MAIN STREET, Mail Orders Promptly and Accuracely Filled LOS ANGELES, CAL. LIST OF CONTRIBUTORS ...CONTINUED Mrs C C Thomas Mr P C Tomson, Philadelphia Mrs John Truslow A T Tuttle Hugh W Vail I N Van Nuys F M Van Doren Vaughn Carrie G Waddilove Charles Walton Helen Widney Watson Weiside Mary B Welch G Wiley Wells A M Whaley S W Wheeler Mrs D L Whipple " B C Whiting " G W White " W G Whorton " J P Widney " WW Widney " R J Widney " R M Widney Miss Frances Widney Mrs John Wigmore " Charlotte L Wills " M H Williams Miss Eva E Williams Mrs Modini-Wood " C B Woodhead " W H Workman SPANISH DEPARTMENT Mrs Vida A Bixby Senorito Epitosia Bustamente Mrs A F Coronel " J G Downey " Don Juan Foster Marie de la Domiugues de Francis Sister Immanuel Mrs Walter Moore A Sepulveda de Mott Mrs E A Preuss " Carrie Schumacher " Dolores Sepulveda M Bandino de Winston GERMAN DEPARTMENT Mrs W W Holt " J Johansen " G Kerckhoff " W G Kerckhoff " A Knoch Mrs EEC Klokke " John G Mossin " E A Preuss " Rutz " Carrie Schumacher FRENCH DEPARTMENT Mme V Chevallier Mrs C C Ducommun Mrs E A Preuss " Carrie Schumacher RUSSIAN DEPARTMENT Mrs P A Demens Mrs E R Smith THE LADIES' SOCIAL CIRCLE T^HE Ladies' Social Circle of Simpson Tabernacle are responsible for the publication of this book. The pro- ceeds are for the benefit of the church. We are very grateful, and we wish here, publich', to express our gratitude to the many contributors for their kindness, interest and generosity in furnishing recipes, menus, general directions, suggestions for table decorations, and souvenirs, as well as for all help given in any way, in either department of this book. The book will be for sale by all members of the Social Circle. » OFFICERS AND MEMBERS President, Mrs K M Widnky 2d Vice Pres., Mrs F H Pieper 1st V-Pres., Mrs Alice L Curtain Fin. Sec. and Treas., Mrs W J Brown Recording Secretary, Mrs E W Lucas Mrs W B Abernethv " O L Allen " D B .\lexaiider " H L Banks "AS Baxter " J W Bear " J N Beecher " W W Beckett " LA Bradish ■' N J Brown •• W T Carter " G I Cochran ' J T Conley " Alice L Curtain *' E J Curson " E Dickey " AC Doan " AM Dunsmore " S H Fairchild " A R Frasher Miss Liilti Gibson Mrs J A Gilchrist " C H Haas "AM Hall " W J Horner " AY B Holcomb " R C Hunt " E J Keihl " George Lerrijj^o '■ W W Lord " S W Little ■" S J Linn Mrs E \V Lucas " W F Marshall " S A Mattison Miss Kate Mertz Mrs C C McLean " T F McCamant' " H G Miller " J E Murray " Z L Parmelee " C B Patterson " S J Peck " M Pickerini^ " F H Pieper " I H Preston " AC Badford " A L Robinson " ML Sampson " L C Schutze " C H Shaffner " E R Smith " E Robinson Smith " HE Smith " H Y Stanley Miss Eliza Stoughton " Olive Storm Mrs A T Tuttle " W J \Yarneke " ML \Ye1)ster " AM \Yhalev " Y^' G \Yharton " M H Williams " \Y W Widney Mrs R M Widnev FOOD COMBINATIONS Miss R. R. Paxton If only two vegetables are used with lean meat, use one starchy and one green. The objecft of eating is to repair the body which is constantly throwing off used up material, and during the period of growth to form new tissue. The nutritive supply must be adapted to the require- ments of the system, nitrogen must be replaced by nitrogen, carbon by carbon. We therefore need a mixed diet, which must be varied according to individual peculiarities, age, occupation, climate, etc. As a general thing, five or six times as much carbonaceous as nitrogenous food is required — the nitrogen forming tissue, the carbon producing heat. SOUP Crackers, croutons, breadsticks. FISH Potatoes, bread, cucumbers. Potatoes prepared in var- ious ways. Garnish fish prettily. BEEF=ROAST White and sweet potatoes, corn, peas, asparagus, cauli- flower, tomatoes. BEEF=BOILED Potatoes, carrots, turnips, parsnips, cauliflower, cabbage, spinach. VEAL As for beef. MUTTON Potatoes, peas, spinach, asparagus, cauliflower, rice, cold slaw. 26 How We Cook in Los Ayigeles LAMB Same as mutton. PORK This in a carbonaceous food, and should be combined with food containing nitrogen, as beans, peas, lentils, cab- bage. With ham, which is very oily, we use eggs (which are highly nitrogenous) apple sauce, horse radish, turnips,, tomatoes. TURKEY Potatoes, onions, turnips, cold slaw, in facft any vege- table, cranberry sauce, currant jelly. CHICKEN Boiled rice, rice croquettes, tomatoes, potatoes, cauli- flower, cold slaw. DUCKS Potatoes, peas, turnips, onions, parsnips, macaroni. SMALL BIRDS These are nice roasted with a strip of bacon pinned around them. Pin with a sharp wooden tooth pick. LIVER Onions, bacon, potatoes. BRAINS Peas. SWEETBREADS Peas, tomatoes. VENISON Potatoes, tomatoes, spinach, rice, currant or wild plum jelly. OLD TIME HOSPITALITY Jessie Benton Frea\ont Washington was my chief home although we had two others equally ours, for one was my father's house in St. Loufs and the other my mother's — and our birthplace in Virginia, a colonial grant to my great grandfather a Scotch officer, whose wife came over reluctantly. ( I do not blame her, it is weary work to leave home and old civilization for a new country), but as this is altogether a paper on domes- tic and social habits, I only refer to her as having stamped her Virginia home with the comfort and decorum and much of the elegance of French housekeeping. For Scotland and France were in close relations through the past century, and to this day we find the good traces in their gardens and housekeeping, and I feel its life-long benefits in health, for there, as well as in St. Louis, which was com- pletely a French town in my early day, we were saved from the over-use of meats, and were used to fowls and vege- tables carefully prepared and served as a course. Soups, from the "gumbo" to clear bouillons were the rule in all households. The whole health is influenced by this pre- dominance of lighter food, fruits and vegetables; with breads of all kind and soups, these make not only better health but better tempers and promote temperance in eating by maintaining a calm stomach. This is a fad with me. From both sides, my father as well as my mother, we were trained to nicety and giving as well as receiving pleasure from the family table. The best education in all things comes from unconscious imitation and influence of environment, when later, the reasons are given one is fortified against less refined influences. We were four little sisters and it was the law to be fresh and tidy, and in the parlor a quarter of an hour before dinner 28 How We Cook in Los Angeles — in Washington this was at five to meet the daily hours of the Senate. My father, who was certainlj- one of the most largely useful and busy men in Government affairs never omitted his care for the family. He was our chief teacher, with masters coming at fixed hours to add their teachings in languages and general studies, for we were homebred. And my mother, who overlooked her household as only a Southern woman wdth slaves had to do, filled her social position also, fully, while by her example we were trained to "pretty manners." One invariable inflexible law was maintained, and I kept to it in my young household, and wherever I could have instilled it into young families. Not only were we to be quite tidy in person but we were to keep, for that hour of family reunion whatever we had seen or known through the day — of things or from books — which would give pleasure to all. And if any opposite state of mind cropped out, any crossness or temper, or small rudeness, nothing was said ; but the next day that child ate by itself at a side table with its face turned from us : all education my father held should be on the lines we must follow more fully as we grew older. This "sending to Coventry" of a social offender was what would surel^^ overtake us when we were grown if we made ourselves unwelcome, it was the law of "Doing to others as we would be done by," not preached but acted on. This I write to show the family atmosphere that made dinners a charming time of social exchange of one's best, and not exclusively a function of necessity, or for empty show. Washington had always exceptional advantages in people to meet in that way. From all over the country great lawyers brought cases before the Supreme Court — these met on common ground at my father's, where the ruinous hospitality of (the past) South had full sway. Many men have told me since, that never had they sat at such real feasts of brilliant minds, and delicate excellence of food as at Old Time Hospitality 2g that table round. Not only lawyers, but the great interests, from the shoes of L,ynn to the sugars of Louisiana — the military men of the day fresh from Indian wars — on into the Mexican war, for my father was for twenty-eight years chairman of the Senate Military Committee and understood their needs and was their powerful ally — the many interest- ing, travelled, diplomats with all of whom there were inter- national interests and with some close personal relations — these made a constantly recurring yet varying set of agreeable guests who might well say they looked forward to their business visits to Washington as bringing them again to that delightful table. We grew up from babyhood, most of our children were born there too — in that dear home. Then it was burned in 1855. In 1856 the South excommunicated me — to go against my people was hard, but there was no choice possible, and in 1858 my father died. Often I ran down from New York to stay a day or so with him — but my mother was gone and only my father turned the old look of welcome — the younger people looked, and felt me, gone from their ideas, and it was more pain than pleasure, but I kept my children as much as I could with their grandfather. Except for brief stays in California, and longer in Europe, I lived in that uncommon atmosphere for nearly thirtj^ years. Your request brought up so much of the past I just had to tell you why I was from a very early age a practised critic and comprehending person at ceremonious dinners — invited, and not entirely misplaced either as a guest at splendid dinners in New Orleans, and in Washington at the Presidents and the best houses of foreign ministers as well as our own people of high position. From my twelfth year on I was on dinner lists, for I was tall for my age, and spoke French and Spanish so well I was constantly put by some Minister whose English was elementary, and who had no shyness in asking me to interpret — nor had my good home training left me any false shyness, for usages, people and all I was familiar with in my own home. JO How We Cook in Los Ayigeles And now I will tell 3-ou of some dinners of my young time: Mr. Van Buren had been our minister to England and liked elegance. He found the President's house rather shabby, and though he and his three sons made a family of men only, yet men can have nice and pretty ideas as well as women. Congress was slow in voting new furniture, and the old satins and velvets below had to go on. But the smaller dining-room, and the library and sitting- rooms above were all made fresh and cheerful at the President's expense by English chintzes. Lots of books, piclures, china things, such as are usual now, gave another effect to these rooms which were not open to the public, and the dreadfully open windy hall below he had protected by a glass screen — later a Tiffany art glass screen divided the long enclosure. Mr. Van Buren also used his own beautiful table furnishings. When he was asked if it was true as a certain Senator had said in a speech against him, that he was "an aristocrat wasting the people's money on gold spoons." "I do own gold tableware", he said — "and the Senator knows it is mine, for he has had the spoons in his mouth, often, at my table." Smith Van Buren was just eighteen, and his father invited a birthday company of suitable ages — the youngest attaches and young Americans, and the girls were all under sixteen — I was just thirteen. The President came in for dessert. The dinner was like all other dinners which never seem to get awaj- from the soup, fish, entrees, filet de boeuf and salad and game — served quickly and quietly in courses, but one innovation was the fresh flowers in place of the great table decoration brought from Paris long before — that venerable long mirror, with its ormolu balustrade and its groups of statuettes upholding baskets of artificial flowers. Those flowers were still on duty in President Polk's time when I had reached the mature age of twenty- three. But for us, in our early spring time, the President had ordered tulips and hyacinths, and for the first time I saw Old Time Hospitality ji them used naturally, in old-time champagne glasses at each plate. The ices too, were moulded and colored to imitate fruits, and there were the unfailing tall pyramids of oranges in quarters, and grapes, all covered and hung with a network of spun sugar. And each girl had a lovely and large bon-bon box from Paris with the finest candies and fruit glaces. The next 3"ear the whole house had been made over fresh; and I was again there at a great dinner, this time in the State dining-room, for I was one of eight bridesmaids, (all under sixteen, as the bride was that age), though the "bridegroom who was the Russian minister was over sixty, and the groomsmen matched his age : Mr. Buchanan, the English minister, the Belgian and so on. Artificial flowers and marble cupids were good enough for this December and Maj' business, and we nearly fell asleep over the length of the dinner, for our groomsmen took advantage of our youth to be at their ease and talked to each other and dined seriously. Everything was very much as it is now — only more prolonged, but Washington has always had its liberal foreign infusion and is exceptional in having had always a fixed order of society and usages. So it was in advance of other localities in breaking the shell of provincialism. Both in our Virginia and St. Louis homes, and alwaj^s in "Washington, I was only among the sort of people who had neither wish nor temptations to coarse feeding or anj^ habits of intemperance in food or drink. My father's well known contempt and avoidance of any form of self-indulgence naturally brought him like companionship. I was almost thirty before I ever saw a gentleman stupefied b}^ drink. Perhaps I had an exceptional life, but since my earlier •days I have seen many people, and I am constantl}' pleased and cheered to see how right prevails over wrong; and good outnumbers bad, and generally I feel it is a fairly good world, and we can each make it the better and more beautiful by doing our ver}' best just around us — which is my moral from our family dinner table. J 2 How We Cook hi Los Angeles The Sunday dinner was, always, an especial pleasure to all of us. It had been, in m}^ father's unmarried time, the day when he and his more intimate friends could dine at leisure as they were free from business. But my mother, with her Scotch-Presbyterian training, felt differently. I have heard my father laughingly explain how she "weaned liim" — being a womanly as well as a clear-headed woman she made no opposition to old habits, (for my father was nearly forty when he married), but she made the family luncheon on Sundays so attracflive, so flattering to all his preferences, that any friend he wished to have he would ask home from church — and so it came that we grew up to it as a special pleasure to have my father at that one o'clock meal — the wholesome hour. Mr. Sumner coming in by chance once, begged to be invited other Sundays, and for seven years he was always when in Washington, expedled and nearly always in his favorite place facing the flower-stand — in a broad south window. Steamed Turkey or Chickens A Ham (Small, cured for at least four years in the smoke-house) Buffalo Tongue A Salad of Lettuck, or Tomatoes, or Cucumbers (\viTH Mayonnaise Dressing) Roasted Potatoes, Homl-made Bread, always Cold all placed upon the table at once for dessert Wine Jelly Fresh Fruits Cake Claret Preserved Ginger Dry Pine-apple Cheese It was always a cold dinner, for my mother felt the servants should have the day of leisure also. She had grown up among slaves who could objedl to nothing — and Old Time Hospitality jj though our own servants were free-born, and some had been set free by my parents, yet the id^a of claiming equal rights to rest, or religion, did not occur to them — but it did to my mother to give them. For this everything was prepared on Saturday. But our cook "Aunt Betsey" who lived twenty-three years with us had been not only "a born cook" but "made" by training under a French chef (and pra(5lice under a Virginia housekeeper ) and each thing was as completely delicately good, and handsome to see too, as for a fine supper of to-day. Onl}^ claret on the table: my father was really temperate in food and almost wholly so in drink — abstem- ious is a better word, for his tastes were refined. For example, the turkey was never roasted for he thought that "coarse", but steamed, with a stufiing of oysters, and a white sauce of cream and herbs. This was Mr. Sumner's delight, for he greatly enjoyed nice food ( as Longfellow's letters show) also the delicate flavor of the bufialo tongues, a luxury not easily had, but sent through the Fur Company to my Father. He had said in a speech on the future Railways of the West that the bufialos were the natural engineers who had found the best passes across the Rocky Mountains. For this Mr. Sumner called them "Engineers' tongues". The only hot thing was the potato, which could be left in the hot ashes of the covered fire — for cooking ranges were unknown at first and then despised by both epicures and cooks. With the natural hunger-hour, the pleasant people, the unusual freedom from work-a-day obligations no wonder the food seems so good, and it was as good and attradlive as it was satisfying. It was a favor to be asked — verbally — to our Sunday early dinner. There was always provision made for more people though it was if possible confined to very few. Years later when I had a sea-side home at Nahant, near Longfellow's, Mr. Sumner, who always made his friend long visits there, came regularly in the old intimate way to my house — "I get tired of fish- dinners", he would say, and "you keep house like J/ How We Cook in Los Angeles your mother — I never feel I intrude or disturb any one". It was my "well-done" as one of that centre of wit, of large ideas, of large hospitality, represented at our home table. Los Angeles, May 14, 1894. MRS. ALCOTT'S TABLE Mrs. C. M. Severance Through the infecftious enthusiasm of a friend I was beguiled into a pledge which I find must now be re- deemed, despite its evident lack of fitness to the matter in hand. For of all imaginable roles, that of catering to the public taste in the way of menus, or in recipes for popular dishes, is for me, a most grievous "misfit." But, as a com- promise, •and perhaps as a novelty, I have been kindly per- mitted to give as my contribution, what will be a mere outline or hint of my own ideal menu and cooking, as illus- trated practically at the table of Mrs. Bronson Alcott, the sturdy and capable mother of our famous Louisa and her sisters. In later years the family purse was well filled by the re- sults of lyouisa's profitable literary work. But when I was first a guest, the luxury of a hired cook was not to be in- dulged; and the brave housemother put before her visitors the work of her own hands and brain, the latter a factor not to be had for the asking, nor for any given number of dollars per week, from our untrained maidens of our time. The element of brains and the charming home atmosphere no doubt counted for much in the relish of the food. Cer- tainly to me those meals were "fit to set before a king," so dainty were they in their getting up, so delicate in their flavors, so perfect in kind and color, "so done to a turn," after the best fashion of our grandmotheis. No odor of frying fat, or of crude, pungent vegetables polluted the pure, fresh air of the house. The usual "cuts and joints" being replaced by deliciously-cooked breads, by "crushed wheat" moulded into the appetizing and artistic forms of corn, melons, and other pretty fruits, and smothered in genuine cream; or by pears and apples baked to a luscious J 6 How We Cook hi Los A7igeles tenderness and a rich brown: so that these special dishes came to stand with me, for the veritable plain living which is the poetic accompainment of high thinking, ''the feast of reason'' which begets, or at least does not hinder, the flowing together over it, of noble souls. And those meals gave us not "roasted I^ady," but a useful, sweet, gracious hostess, gener- ous of herself as well as of her stores, with no smell of the kitchen upon her garments, nor worry of it on her placid face. For nearly all these dishes were prepared in the early morning hours, and cooled by the Concord breezes for the summer days delight and refreshment. And of such meals the bluff old Abernethy w^ould not have needed to utter his strong statement that "we dig our graves with our teeth;" for by such diet; which discards the unnecessary stimulus of condiments, of high flavors, and harmful, because too tempt- ing a variety at any one meal; a normal appetite is cultivated and satisfied, which keeps instinctively to "the golden mean of not too much." But for such meals it is evident that no special recipes are needed, beyond the suggestion of the skillful use of the cook's good brains, a scrupulous exactness of measure, and of time, and the use of only the best material. I may add, however, directions for one item of this simple meiui, and that some- what modified by later experiment, the "Graham biscuit or roll," now called the whole wheat gem. Take of this modern meal (which includes all the nutritit^u^'i^ ous elements of the grain, leaving out only the harsh outer husk,) I cupful, ij4 cupsof fresh milk, or of cold water a trifle more or less, the former making the gem moister within and crisper and browner of crust. Beat the meal and milk to- gether smartly, then pour the mixture into very hot, iro?i gem- pans and put these into a very hot oven. Twenty minutes, or less, will take to give an even nut-brown color, and eaten with fresh butter they will give the full sweetness of the grain and of the well-baked crust. To a natural, health}' appetite no item of the gourmand's feast can be more tempting nor eaten with keener relish. Mrs. AlcotVs Table 37 Saying this I will no doubt find myself justified in the eyes of "the world's people" in my opening statement of being a misfit in a 19th century cook-book, and must appeal from this to the verdict of the better time coming in the 20th century, where I am confident of winning my case. TABLE DECORATIONS Mrs. Anna Bancroft [The following charming letters were kindly contributed b}' Mrs. AnnajBancroft, who has spent six months in Chicago, at the World's Fair as assistant to Mrs. Candace Wheeler, the latter being Diredlor of the Women's Building. Mrs. Wheeler is President of the Associated Artists of New York City — indeed was the founder of that society'.] My DBA.R M.: — I have lately had the pleasure of accept- ing several very pleasant invitations to breakfasts, luncheons, etc., and as you said in your letter, that you wanted to do some entertaining, I thought you might like to know how they do that sort of thing here. I,ast Wednesday, I went to a breakfast which will long linger in my memor}^ the decorations being so charming. It was given by a young couple, both artists, who are famed for their informal entertainments. One leaves with the thought that here, at least, they have rested in an oasis in the dreary desert of most social functions. Formality began and ended with the written invitations. One felt perfe(5lly certain when greeted by the host, in white flannels, and the hostess, in an airy, white, lace-trimmed "confe(5lion", that a good time was coming. Nothing was formal, nothing stifi". And, although eighteen people of different tastes and char- adlers, sat down together, each felt the atmosphere of the house at once; and long before the table was reached, was in a frame of mind to be delighted with everything, and to add his or her share to the general entertainment. The breakfast room was the perfection of brightness. The shades and hangings had been taken away from the windows to allow the sun to pour through a lattice-work of green vines so cleverly woven back and forth that Table Decorations jg Nature seemed the handmaiden. Vines were trailed from the sides of the room to the chandelier, hiding the fixtures, and forming a bower over the dainty table; in the center of which was a large bowl filled with white sweet peas, whose delicate fragrance could not interfere with the most fastidious appetite, as a heavier odor might have done. The dainty green of the asparagus vine trailed o'er the blossoms and along the table in every direction. Before each guest were individual flower-holders filled with the same blossoms; the vine running around each plate formed a refreshing nest for the good things to come. The center bowl and holders were of the dainty rainbow ware that refle(5ls the many shades of pinks, purples and blues; and here, together with the sunlight, furnished just enough color to add character to the whole. Almost no silver was used. The linen was embroidered in light and airy designs; everything was simple and refreshing. And the eyes and brains of all, feeling the effect, the conversation partook of the brightness and crispness of the hour. Well might the hostess sit smiling and unconcerned. If the cook had not been "on time", nor the menu all that it should have been, every one, by this time, was too agreeably impressed to be affecfted by such trifles. As I looked at the table, I thought how the scheme might be varied from green and white by using forget-me- nots, pink sweet peas, mignonette, or the pink and white Lady Washington geraniums. The menu was — well it would take too long to tell of its delights, so I will leave that for another letter. Yours, A. My Dear M.: — As in your last, 5'ou seemed pleased with what I wrote you about the breakfast decorations, and expressed your willingness "to sit at the feet of the scribe," I will tell you something about some lovely luncheons it has lately been my good fortune to attend. ^o How We Cook in Los Angeles I,uncheons are the pride, and alas! often the downfall of many a hostess. In the hands of some women, they are dreams of fairy land — everything that is beautiful, artistic, and satisfactory. While another poor mortal with a wild desire to outshine her dearest friend, will take the greatest liberties with the materials on hand. Colors run riot. The drawn work and embroidery and other art (?) works are trotted out — the more the merrier. Gossip has its fling; it always does when things are at sixes and sevens; and one goes home with the feeling that she has been looking through a kaleidescope. The brain is weary, the eyes are tired, and the digestion upset. In spite of the wild craze for over-decorating, however, the best-dressed tables are becoming more simple each year, and consequently, more refined. Fancy work is used in moderation, and flowers in less profusion. But pardon my preaching, as I have just come from such a lovely luncheon which I will not describe; but tell you about two or three I attended lately which were really soul, or perhaps I might say mind, satis- fying. At the first one, given by a bride in return for some luncheons given by her school friends, the decorations were pink azalias. The table was covered with drawn work and would have looked very much over-trimmed but for the beautiful color scheme which was so perfect that I was tempted to forgive the hostess for spoiling her eyesight. By the way, more handwork is put on the linen, nowadays, than ever before. An artistic hostess finds she must exer- cise great judgment in order to have everything embroidered and befuddled just enough. But to return to my table. The cloth of very fine linen was bordered with fifteen inches of drawn work, and lined with delicate pink silk fringed, and hanging about an inch below the fringe of the cloth. An oblong runner, almost entirely drawn, beautifully worked and lined with the same pink, reached to the edge of the plates. An oblong cut glass dish filled with azalias, white with Table Decorations // pink edges, and maiden hair fern graced the center. At every plate was placed a little white spoon made of twisted tissue paper with a bunch of tiny pink blossoms tied on the handle with white ribbon. These served a double purpose; the salted almonds being in the bowl of the spoon and the name of each guest in gilt lettering on the handle; as dainty a name card as one would wish to see. The sherbet glasses were hidden in beautiful tissue paper tulips, white with deep edges and dashes of pink color. A small lace doyley lined with pink set off these pretty flowers. Larger doilies with the same lining were under the finger bowls of cut glass; a single azalia and spray of maiden hair fern floating on the water. Potted azalias and ferns were in effective positions about the room. The china service was in white and gold. Last week, Mrs. S. gave a luncheon to her sister. She, Mrs. S., is a beautiful brunette who goes in for style (with a capital S) and stunning effects that startle rather than soothe. The decorations of the room were in yellow and black. The runner and napkins were embroidered in deep yellow ribbons, bowknots and ends. In the center, a low, flat dish was filled with yellow and black pansies (pulled up by the roots instead of picked) giving the impression of a bed of growing flowers which was made more real by the bunches being raised in the center of the bed. From this glowing wealth of colors, rose a brass standard lamp, the base, and part of the standard completely hidden by the pansies. The shade, which was immense, almost a canopy for the table, was made of light yellow silk with a very full and deep flounce. Perched all over the top of this were stuff- ed black-birds in every conceivable position, and looking as if a flock had settled there for the afternoon, A few birds with out-stretched wings hovered over the table and about the room. These were suspended from the ceiling by invisible wires. Bunches of yellow pansies alternated with black ones at the plates. Great dishes of the pansies were placed on sideboard and dresser; and a round table in the 4-2 How We Cook in Los Angeles bay window was simply a bed of yellow and black flowers. On the name cards, which were painted in water colors, were pretty girls, who on some were in yellow tulle, and on others, in black tulle; those in yellow being placed with the yellow pansies, and those in black with the black flowers. Mrs. G. gave a dainty forget-me-not lunch to the M's who were just starting for Europe. This was a great contrast to the yellow and black affair of Mrs. S. The linen was all embroidered in forget-me-nots and white ribbon. A pot of tall maiden hair fern spread its feathery sprays high and far over the table. Banked so as to completely hide the pot, and reaching almost to the plates was a garden of the forget-me-nots apparently growing in their own foliage. At each cover was a bunch of the same flowers; and a little pin tray in the center of which was painted a wreath of forget-me-nots, the name of the guest, and the date of the luncheon. They were souvenirs as well as name cards and were too pretty to be lost on the waj^ home. The ices were served in paper ice-cups twined with spra3'S of the same dainty blue flowers; and a spray was also dropped into each finger bowl. Four silver standard lamps were placed about the room; the shades of white silk completely covered with artificial forget-me- nots. As a background to the whole, potted plants were placed in all the corners and around the room. The china service at this lunch was delicate blue and silver. But this letter is unconscionatle long so I must close. Yours ever, A. My Dear M.: — What of dinners? Don't I go to any or don't they give dinners now ? Yes to . both questions, although I think luncheons predominate. There is very little difference between the luncheon and dinner decora- tions. There is so much attempted for the luncheon that little new is left for the heavier meal, and people are Table Decorations ^j satisfied to decorate in much the same manner. At one or two places, they have used the bare table; but I think, and have good authority for thinking, that that is only suitable for informal luncheons, late teas, and theatre suppers; or when the repast is Bohemian in its nature. At a dinner where many courses are served and where silver, glass, and china are used in abundance, the bare boards are cold and do not show off the elegance and daintiness of the neces- sary decorations. .Crumbs, bits of fat, etc., that are always dropped upon a table do not brush easily from the wood but leave greasy little roads running from corner to corner, that are anything but appetizing. This is not so at an informal lunch or supper, as the crumbs are allowed to remain unmolested during the meal. There is a fresh- ness and a cleanliness to a white-dressed table that is very appetizing, and the flowers with other decorations show to the very best advantage. At a dinner I attended lately, the decorations were quite unique; being made of the new crepe paper. In the center of the table was a large, round, flat dish of maiden hair fern; with lavender and deep purple orchids of the butterfly variety made of the paper. The tall central lamp of brass had an immense square shade of the white crepe paper with deep purple fringe tinted in water color. A scroll work in purple was painted above this edge. Large bows of the paper wired, and pasted in two opposite corners gave a light and butterfly effect. Fifteen large orchids, each four inches across, made of paper and beauti- fully painted to represent the natural flowers were scattered over the entire top and side. A big bow and a bunch of the orchids were tied about half way up the standard of the lamp. The table was round and seated twelve. At regular distances from the center, and from each other, were tall candle sticks covered with white paper. The candles were white, and had quite good sized shades all bordered with the same purple-tinted edges and trimmed with small orchids. As the shades were furnished with mica How We Cook m J^os Angeles chimneys and spreaders, there was no blaze to flame up and startle all, just when X\ie guest of honor had reached the point of his story. At the covers of the ladies were beautiful white baskets made of twisted paper, tinted and trimmed to match the shades, and each filled with a pound of delicious candy. The name of each lady was painted in gold on a white ribbon tied to the handle. Alternating with these beautiful souvenirs were penwipers for the gentlemen. Two cunning little brownies of opposite sexes, one dressed in white, the other in deep purple, stood on a mat of crocheted paper and held in their tiny hands the name cards of the gentlemen who were to carry them home. The ice-cups were white, buried in a wreath of orchids. Nothing daintier or less expensive could be devised for an effective decoration. At another dinner, the table was trimmed with white pond lilies; the leaves and long, rubber-like stems adding much to the grace and elegance of arrangement. From the chandelier hung an immense bunch of the white blossoms and leaves which had been pulled from the bottom of the lake instead of being picked. The long stems hung quite to, in fact touched, a round mirror which formed a good sized lake in the middle of the large round table. Around the edge and trailing over the glass were the blooms and leaves. At intervals, the bunches of flowers were raised like a mound to hide a small fairy lamp with a pink shade that shed a faint glow over the glass and flowers. As the entire lighting was shaded in faint pink the same efiecft was produced all over the room. At each cover was a fairy lamp completely hidden with a bunch of flowers and leaves. A card painted and cut out to represent the real flower bore the name and served as a souvenir. The patties were served in pond lilies made of paper, and the large natural leaves were pinned together with little sharp twigs to make pretty cups for the ices. The whole effecl was charming. But for the present, adieu, A. MENUS AND DECORATIONS SinPLE JUNE BREAKFAST — ( Mrs. C. E. Thorn) MENU Raspberries on small branches Lobster a la Newberg Toasted Crackers Sweetbreads in Scollop Shells Biscuit Broiled Spring Chicken Saratoga Chips Cucumbers (served in hollows of ice) French Dressing Orange Sherbet in Orange Baskets Cake, etc. BREAKFAST - ( Mrs. Hujjh W. Vail ) MENU Sliced Figs with Cream '■ Oermea Baked Eggs Parisienne Potatoes Corn Cakes "Whole Wheat Gems Coffee with Whipped Cream A ROSE BREAKFAST — (Mrs. Ezra Stimson ) DECORATION Cloth, white; service, daint}- as possible; center piece, candelabra with pink shades;, careless arrangement of pink roses at either end of the' table. At each cover, a half open bud of same rose; the name card, a single satin rose petal. On side table, banquet lamp with pink shade; and scattered about the .^oom, baskets or bowls of roses. The strawberry ice served in real roses, the centers How We Cook in Los Angeles removed and filled. The fragrance and beauty of a "rose screen" is its own reward. Cover a screen with coarse green or pink net; and by use of florists* wire, cover it with roses; unfold and place across one corner of the room. Strawberries Timbale of Shrimps Cream Sauce Rolls Fried Spring Chicken Peas Potato Balls Parsley Tomatoes (Stuffed with chopped cucumbers, served on cress and capped with Mayonnaise) Cheese Straws Strawberry Ice Lady-fingers Coffee BREAKFAST— ( Miss K. R. Paxton ) MENU Fruit Oranges Germea Cream Chops French Rolls Coffee BREAKFAST -(Miss K. R. Paxton) MENU Cherries Oatmeal Cream Tomato Omelet Toast Coffee Menus and Decorations 4.J JULY BREAKFAST— ( Mrs. Ezra Stimson ) MENU Omelet with Herbs Finger Rolls Fried Frogs Legs Olives Veal Cutlets Tomato Sauce Potato Croquettes Coffee Cakes Coffee Strawberries and Cream OCTOBER BREAKFAST — (Mrs. Ezra Stimson) MENU Deviled Oysters in Scollop Shells Broiled Chicken French Peas Vienna Rolls Coffee Mayonnaise of Tomatoes Cheese Fingers Wafers Ices Cakes Fruits BREAKFAST — ( Miss K. R. Paxton ) MENU Bananas Wheatena Cream Broiled Steak Creamed Potatoes Cornmeal Gems Coffee ^8 How We Cook in Los Angeles A MAGENTA LUNCHEON -( Mrs. G. Wiley Wells) DECORATIONS This may not be aesthetic, but it is ''fin de siecle". As many flowers take on this glowing shade called "nature's red", it will not be difficult to decorate the table with brilliant magenta which is most effective with cut glass, and the satin damask of the cloth. At each plate, place quite a broad bow of magenta ribbon with a spray of pretty white flowers tied in it. On one loop, painted in silver, the name of the guest and date of luncheon. Have white candles with little magenta shades. Fill bonbon dishes with magenta and white candies. Place around the edge of a cut glass olive dish a circle of magenta pickled beets. Decorate pickle dishes in the same fashion. Another dish with small magenta radishes will add another touch of color. Raspberries or Strawberries Bouillon , Deviled Crabs in Shells (In serving, surround with Magenta petals) Turkey Mashed Potatoes (Use the white meat onh- — garnish with pickled beets) Sweetbread Patties Green Peas Raspberry Ice Celery Salad Cheese Cakes (Garnish the salad with slices of egg— the whites dyed magenta with beat vinegar ) Charlotte Russe ( Served in small white paper cases tied with narrow magenta riblron the top decorated with a few candied cherries) Ices A brick of Vanilla and Raspberry Ice Fruit Bonbons Coffee Menus and Decorations ^g A JANUARY LUNCHEON -(Mrs. I. N. Van Nuys) MENU Raw 03'sters Bouillon Deviled Crab Olives Broiled Quail Spiced Currants Potatoes Parisienne Green Peas CelerA'- Salad Garnished with Shrimps Cheese Straws Individual Charlotte Russes Fru/t Salad Angel Food Contectionerv Black Coffee LUNCHEON — (Mrs. Hugh W. Vail) MENU Shaddocks Broiled Shad with Tartan Sauce Saratoga Potatoes Chicken Patties Olives in Cracked Ice Lamb Chops Chestnut Sauce Green Peas Chocolate with Whipped Cream Cheese Straws Orange Salad Lemon Jelly with Almonds Bonbons ■ Salted Almonds LUNCHEON — ( Miss K. R. Paxton ) MENU Thinly-Sliced Cold Meats Fried Tomatoes Bread Cofifee Lemon Sponge fo How We Cook in Los Angeles LUNCHEON - ( Mrs. W. W. Ross ) MENU Sugared Pomegranates Bouillon Creamed 0_vsters on Toast Veal Cutlets with Mushrooms Fried Bananas with Sweet Sauce Apricot Sherbet Potted Quail Potatoes Green Peas Welsh Rabbit Stufifed Olives Sweetbread Patties Lettuce Salad Cheese Sticks Tutti Frutti Cream Asssorted Cake Confections Tea Coffee LUNCHEON — (Mrs. Willard H. Stimson ) DECOR.\TIONS Use plain white damask table cloth; let the embroidery of center piece be also in white. In center of table, place a large rose bowl filled with carnations and ferns. Before each lady, place a long-stemmed bouquet of delicate pink carnations and ferns, tied with pink satin streamers. On each ribbon, fasten the dinner card. Arrange the bouquets so as to form the chief decoration of the table. MENU 03'sters on the Half Shell Bouillon Toasted Crackers Deviled Crabs Sauce Tartare Sweetbread Croquetts Parker House Rolls Pine Apple Sherbet Broiled Squabs Potato Bouletts Water-cresses Tomatoes Stuffed with Celery Mayonnaise Cheese Straws Nesselrode Pudding- Coffee Menus and Decorations ^i MAY DAY LUNCHEON — (A\rs. M. M. Bovard) TABLE DECORATIONS From chandelier over table was suspended a large basket of grasses and brilliant May flowers. Dinner cards of dainty little May baskets with salted almonds. Amber Soup Oliveg Txirbot a la Creme Lamb Chops Green Peas Spring Chicken — Maryland Style New Potatoes Limcheon Mnffins Green Apple Fritters Lettuce and Tomatoes Mayonaise Dressing Strawberr\^ Short Cake Strawberry Sauce Candied Rose Leaves May Baskets Iced Tea LUNCHEON — ( Miss. K. R. Paxton ) MENU Raw 0\^sters in Ice Form Bouillon Shad Roe Croquettes Bechamel Sauce Rolls Creamed Chicken with Mushrooms Pine Apple Ice AlaA'onnaise of Sweetbreads Cheese Straws Cream and Ices in Individual Molds Meringue Fancy Cakes Coffee ^2 How We Cook in Los Angeles LUNCHEON- (Miss K, R. Paxton ) MENU Beef Stew Dumplings Lettuce Ereiich Dressing Rolls Tea LUNCHEON- f Miss K. R. Paxton) Baked Halibut Fisli Sauce Cold Slaw Hot Biscuit Chocolate Baked Apples A JUNE DINNER — ( Mrs. I. N. Van Nuys ) Pine Apple Sherbet Consomme Royale Halibut Sauce Tartare Potato Croquette French Artichokes Mayonnaise Boiled Turkey 0_vster Sauce Peas Mashed Potatoes Spiced Peaches Lettuce Salad French Dressing Strawberry- Meringue Individual Ices Fancy Cakes Coffee Memis and Decorations 53 A SPRING DINNER IN GREEN AND WHITE -(Mrs. Charles Forman ) DECORATIONS Lay the table with pure white napery; placing in the center a large low bowl of Paris daisies with their own foliage. For the ladies, have corsage bouquets of long- stemmed daisies tied with No. 4 green satin ribbon in loops and flowing ends; across one of which write the name in gold to match the daisy's center. For the men's places, write the name on a plain white card, through one end of which pass the green stem of a white carnation with a bit of feathery green, for a boutonaire. MENU Oysters in a block of Ice encircled with Sniilax Salt Pepper Lemon Crackers Green Asparagus Soup Baked Barracuda New Potatoes with Cream Sauce Sliced Cucumbers Boiled Calf's Tongue Spinach and Pickles Artichokes with Melted Butter Roast Lamb Mint Sauce Green Peas Lettuce with French Dressing Cheese Straws Snow Pudding Pistache Ice Cream Lady Cake Black Coffee SIGMA CHI GREEK DINNER— ( Mrs. M M. Bovard ) DECOKATIONS The Daneburg Cross of white enamel with gold letters, IE..Y., the badge of the fraternity; white carnations, the flower; blue and gold, the colors. The tables were formed in the shape of the cross; around the border of the cloth was marked a Greek border of laurel leaves. The center piece 5/ How We Cook in Los Angeles was a Greek cross formed with mirrors imbeded in white carnations and lace ferns. Suspended from the chandelier, a cross of the new white centaurea margaretta; the beauty of which was twice told in the mirror below. Dinner cards of white celluloid Daneburg cross, with names and dates painted in blue and gold. Table talk: Greek quotations given while a tiny bundle of pine fagots were tossed by each guest into an earthen bowl painted in blue and gold, containing burning alchohol and salt. MENU Almond Soup Olives Salted Almonds Boiled Salmon Hollandaise Sauce Pine Apple Ice Roast Turkey Oyster Dressing Scalloped Asparagus New Potatoes French Rolls Lobster en Mayonnaise Russian Cream Moussee Angel Food Cake French Nougat Coffee DINNER — ( Mrs. E, B. Millar ) MENU Raw O^'sters Consomme Crabs dn Coquille Fillet of Beef Green Peas Duchesse Potatoes Lemon Sherbet Salmi of Duck Lettuce Salad Cheese Straws Nesselrode Pudding Coffee Menus and Decorations 55 ; DINNER— ( Mrs. J. E. Plater) Oysters— Half Shell White Soup Baked Shad White Sauce Boiled Potatoes Mushroom Patties Lemon Ice Fillet of Beef with Mushrooms Mashed Potatoes Baked Tomatoes Asparagus cold Sauce Maj-onuaise Strawberries Ice Cream Black Coffee DINNER — ( Mrs. C. E. Thorn ) Raw 03-sters Green Turtle Soup Trout Tartare Sauce Duchesse Potatoes Sweetbread Patties Turkey Stuffed with Chestnuts Cranberry' Jelly Green Peas Haunch of Venison Currant Jelh- Salad Lettuce with Pat4 de Foie Gras Orange Sherbet Cakes Black Coffee 5<5 How We Cook in Los Angeles DINNER FOR OCTOBER OR NOVEMBER -( Mrs. J. H. F. Peck) DECORATIONS In the center of the table, place a large cut glass dish filled with purple and white grapes. Tie a bow of lavender ribbon (of generous width) and place on the grapes; draw- ing the ends of ribbon to the corners of the table, or up over the chandelier. Take small bunches of grapes, crys- tallized with sugar; tie with ribbons, and place at each plate. MENU Oysters (raw) Amber Soup Creamed Sweetbreads browned in Shells Olives Salted Almonds Orange Sherbet Fried Chicken a la Jerse_v Peas Glazed Sweet Potatoes Potato Croquettes Salad Romain Lettuce French Dressing Raspberries in Form Served with whipped cream and white pound cake Cheese and Coffee DINNER — ( Miss K. R. Paxton ) MENU Ivlock Bisque Soup Roast Beef Brown Sauce Baked Sweet Potatoes Mashed Potatoes Onions Water Cress French Dressing Waters Cheese Preserved Ginger Coffee Menus and Decorations 57 DINNER — ( Mrs. Hugh W. Vail ) 0\'sters in block of Ice Mushroom Soup Crab Creole Saddle of Lamb with Stufted Potcito Green Peas Stuffed Peppers Asparagus Cucumber Salad Pickles Currant Jell^v Fruit Pudding Black Coftee Cheese DINNER— (, Miss K. R. Paxton ) Raw Oysters Consomme Salmon Sauce Hollandaise Larded Fillet of Beef Mushroom Sauce French Peas Broiled Quail Jeslimne Potatoes Lettuce Cheese Wafers Charlotte Russe Coffee ^8 How We Cook in Los Angeles DINNER— (Miss K. R. Paxton) MENU Clear Soup Roast Chicken Giblet Savice Rice Croquetts Baked Stuffed Tomatoes Mashed Potato Mayonnaise of Celery Brie Wafers Hamburg Cream Coffee SALADS E. p. E. In salad making, the best success is obtainable only by a close observance of three very important rules, viz.: I. The ingredients composing the salad and dressing must be suitabl}^ chosen. II. They must be introduced into the mixture in a certain specific order. III. The method of mixing must be suited to the nature of the ingredients. A dressing should not be the prominent feature of a salad. It should be a dressing only; an adjunct to tone down too sharp an acid, or a flavor too pungent ; or to render more distinctive the individuality of the fruits, vegetables, etc., composing the salad. This is the true mission of the dressing. There are four distinct classes of salad dressing: I. Transparent dressing. 2. French dressing. 3. Cream dressing. 4. Mayonnaise dressing. TRANSPARENT ORANGE DRESSING Three oranges (juice only); 4 ounces of sugar; i lemon (juice only); i &gg. Beat together, using the white and shell of the Q^g. Heat to boiling point. Simmer five minutes. Strain. If liked, a little of the grated peel of both orange and lemon may be added. JELLIED TRANSPARENT ORANGE DRESSING Add to the above mixture before heating a half ounce ■of gelatine soaked in half a gill of water. 6o How We Cook in Los Angeles TRANSPARENT TOMATO DRESSING One pint of tomato, stewed and strained ; i tablespoon arrowroot mixed in cold water; i ounce butter; )^ teaspoon each of sugar and salt; a little pepper. Boil tomato and arrowroot two minutes. Add butter, salt, pepper, and sugar. Nice either hot or cold with any kind of meat salad. FRENCH DRESSING Four teaspoons of vinegar; ^ teaspoon of salt; ^3 tea- spoon of pepper. Mix, and pour over salad, then add Rowland's olive oil to taste. CREAH DRESSING One pint of boiling cream; 2 ounces of flour; 2 ounces- of butter. Stir the flour and butter to a smooth paste, add the boiling cream and cook two minutes. Remove from the saucepan, and add the batter, stirring until cool and perfectly mixed; then season to taste with lemon juice, vinegar, salt, pepper, mustard, capers, minced onion, parsley, chopped pickled cucumbers; any or all of these. SOUR CREAM DRESSING One cup of sour cream; y^ cup of vinegar or lemon- juice; season with salt and ca^^enne pepper. Use on vege- table or fish salads. HOT CREAfl DRESSING One ounce of flour; i ounce of butter; i pint sweet cream r salt, and pepper. Cook flour and butter together two minutes; add cream, and season to taste. Use on cauli- flower, beets, potatoes, or any vegetable. HAYONNAISE DRESSING One teaspoon of mustard; i teaspoon of salt; i^^ tea- Salads 6t spoons of vinegar; i yolk of egg; y^ pint Howland's olive oil. Use a two quart bowl to allow room for beating. Mix the mustard, salt and vinegar; add the 5'olk, beat well, add the oil, pouring it in, in a fine, thread-like stream, beating rapidly all the time. Vinegar or lemon juice may be added if required to make it of the proper consistency. COOKED MAYONNAISE DRESSING Fiv^e yolks of eggs, 5 tablespoons vinegar; 4 ounces of butter; y^ pint sweet cream; salt, pepper and mustard. Beat in the yolks, cook in boiling vinegar until stiff, being careful to stir clean from the sides of the bowl while cooking. Remove from the fire, add the butter; stirring until cool and smooth. Season to taste, and thin with cream. Oil may be used in place of cream if preferred. MAYONNAISE SAUCE Mrs Henderson's Cook Book. * Yolk of I &%z ; 2 .saltspoons salt ; i saltspoon mustard powder ; oil (Howland's) ; vinegar ; lemon juice ; cayenne pepper. Beat yolk of &z% well, in cold bow^l, with silver fork ; then add salt and mustard worked well together. Mix in last, a little good oil, slowdy, a few drops at a time, alternated with a few drops of vinegar. In proportion as the oil is used, the sauce should gain consistency. When it begins to have the appearance of jelly, alternate a few drops of lemon juice with the oil. When the ^%^ has absorbed a gill of oil, finish the sauce by adding a very little pinch of cayenne pepper, and one and a half teaspoons of good vinegar. These proportions will suit most tastes, yet some may prefer more oil and mus- tard. Be cautious in the use of cayenne. * By beating the ^%% a minute before adding the oil, there is little danger of the sauce curdling ; yet if by adding too 62 How We Cook in Los Angeles much oil at first it should curdle, interrupt the operation im- mediately. Beat the yolks of one or two eggs on another plate, add the curdled mayonnaise by degrees and finish by adding oil, lemon juice, salt, pepper, and cayenne according to taste. SALAD DRESSING Mrs. E. Hollenbeck. Eight eggs, yolks; i cup sugar; }4 cup cream; i cup of butter; i tablespoon salt; i tablespoon mustard; i table- spoon black pepper; i pinch of cayenne; i^ pints of vinegar. Beat the yolks, add cream, sugar, salt, mustard, pepper, and cayenne. Mix thoroughly. Bring the vinegar to the boiling point, add the butter and boil again. Pour this on the other ingredients, and mix well. This dressing, if bottled when cold, and stored in a cool place, will keep good for weeks. MAYONNAISE DRESSING Mrs. H. Z. Osborne. Yolks of two eggs; i tablespoon soft butter; Vi teaspoon dry mustard; 3 tablespoons Rowland's olive oil; the juice of one lemon; Vs teaspoon salt; a dash of cayenne pepper and also of sugar. Free the yolks entirely from the whites of the ^ZZ^ stir briskly with silver fork one or two minutes, add the softened butter, then the mustard, and the oil, a teaspoonful at a time. Stir constantly for two minutes, and add the sugar and cay- enne pepper, and lastly, the lemon juice, and salt. Stir all a minute or two, or until very smooth and well blended. If you follow directions carefully, you will have a dressing that has not " curdled " and will not curdle, and can easily be made in ten minutes. Salads 6j MAYONNAISE DRESSING Mrs. A. J. Glassell. Three tablespoons of oil; i tablespoon salt; ^ tablespoon mustard; ^ tablespoon sugar; ^ tablespoon pepper; 2 eggs; I teacup vinegar; i teacup milk. Beat together until thick, the oil, salt, sugar, mustard and pepper. Add the eggs well beaten, then the vinegar, little by little, lastly the milk. Place the bowl containing mixture in boiling water, stir it constantly until cooked to a thick cream, (this will require from ten to fifteen minutes). If bot- tled and kept cool, it will keep two weeks. Good for lettuce or potato salad. ENGLISH SALAD DRESSING Mrs. Anna 0'Melven3'. Three eggs; i teaspoon salt; i teaspoon dry mustard; >^ teaspoon pepper; 6 tablespoons Rowland's olive oil; 10 tablespoons vinegar; 4 tablespoons sweet cream. Rub together until very smooth, the yolks of two hard boiled eggs, and one raw o^gg. Add the salt, pepper and mus- tard; and by degrees the oil and vinegar. Beat thoroughly, adding the cream last. BOILED SALAD DRESSING Mrs. Emmeliue Childs. One pint of vinegar; and 2 teaspoons salt — heated. One tablespoon butter; 2 tablespoons white sugar; 2 teaspoons of dry mustard; 6 tablespoons cream; and 6 eggs — mixed. When these are well beaten, pour on the hot vinegar, slowly; carefully beating all the time. Then boil until it be- comes thick like boiled custard. Thin with cream, if desired. SALAD DRESSING Mrs. J. G. Gilchrist. Half cup of vinegar; }^ cup water; }^ cup sugar; i tea- spoon mustard; ]4, teaspoon salt; i Qgg; a pinch of cayenne pepper; butter the size of an English walnut. ^T- How We Cook in Los Angeles 64. Heat together the vinegar, water, sugar and butter, then add the other ingredients. PARKER HOUSE SALAD DRESSING Mrs. J. E. Packard, Pomona. One level teaspoon dr}' mustard; i ^ZZ'^ V'^ teaspoon salt; 3 tablespoons Rowland's olive oil; i tablespoon vinegar; yi teaspoon black pepper. Mix the mustard and the yolk of the ^%% smoothly together, then add the oil drop by drop, then the vinegar, then the salt and pepper. Last of all add the white of the ^%z beaten to a stiff froth, stir this into the mixture and your dressing is complete. CREAM 5ALAD DRESSING Mrs. Anna O'Melveny. Four eggs; i tablespoon melted butter; ^ cup thick cream ; 2 tablespoons strong vinegar; pepper, salt. Rub until smooth the yolks of three hard-boiled eggs. Beat in the yolk of one raw egg. Add butter, salt and pep- per. Beat the cream, mix, and last add the vinegar. LETTUCE SALAD Mrs. Mary Bean . Dressing. Half cup vinegar; ^2 cup sweet cream; 2 tablespoons sugar; a pinch each of salt and pepper. Wash the lettuce, drj' with a towel ; place in salad bowl, and pour the dressing over it. CELERY SALAD. Mrs. Parker. Six heads celery; i ^%% yolk; i teaspoon mustard; a lit- tle salt and pepper; three tablespoons water; juice of one lemon; 4 ounces Howland's olive oil. Wash and drj^ the celery, cut it in pieces in a salad bowl; mix the yolk, mustard, salt, pepper, lemon juice, and two tablespoons of water. Beat all together; pour the olive c?*;- in drop by drop, then add a tablespoon of hot water. Pour over the celery. . Sa/ads 6^ GREEN PEPPER SALAD. Mrs. L. J. Rose. Bell peppers, tomatoes, onions, salt. Cut the peppers in halves, remove the seeds; chop the tomatoes very fine; add half the pepper seeds, with a little onion and salt. Mix all together. Fill the peppers and pour Mayonnaise Dressing over them. DELICIOUS TOHATO SALAD Mrs. Anna O'Melveny. Cut a circle from the stem end of large, ripe tomatoes, remove the pulp with a sharp knife, being careful not to break the skin. Chop the pulp with one fresh cucumber (peeled) and a slice of onion. Season with pepper, salt, and a little of Howland's olive oil. Place in the ice box with the skins. Prepare a thick mayonnaise which should be put on ice also. Just before serving, drain off the superfluous liquid, fill the skins with the chopped mixture, placing a large spoonful of mayonnaise on top of each. Set the stuffed tomatoes in the center of a platter, with a border of crisp lettuce leaves. Serve as a course, with delicate crackers and cheese, or cheese straws. TOMATO SALAD Mrs. J. J. :Mellus. U^e tomatoes the size of an ^ZZ- Remove the skins and a little pulp, from the stem end; turn them to drain, and keep them on ice one hour, then fill with mayonnaise. Serve with lettuce and garnish with hard-boiled eggs and green peppers; cut as fine as possible. The lettuce should be washed, and kept on ice several hours, being careful to shake out all the water. POTATO SALAD Mrs. Helen Widney Watson. One pint of sour cream, (very thick); i tablespoon of vinegar, (generous measure) ; i tablespoon of Durkee's salad- dressing, (generous measure); 3 yolks of eggs. 66 How We Cook in Los Angeles • If these proportions do not suit all tastes, the quantitj' of vinegar and salad dressing can be added to or diminished. The potatoes should be cold but freshly -cooked. Fill a three-pint salad dish within an inch of the top with layers of thinly-sliced potatoes ; each layer to be salted, peppered and strewed with tin3^bits of onion, then pour the dressing over it. POTATO SALAD Mrs. Alice Curtain. For the salad: Six large potatoes; i coffee cup chopped celery, (using only white stalks. ) For the salad dressing: Three eggs; i cup milk; one table- spoon each of sugar; Rowland's olive oil; salt; i scant table- spoon mustard; i cup vinegar. Boil the potatoes till done, when cold slice thin. Put in the salad bowl a layer of potatoes, then a layer of the celery, then a layer of the dressing, until potatoes and celery are used. Prepare the dressing as follows : Rub the salt, mus- tard and sugar in a bowl till smooth, work in well the oil and the eggs, beat well, then add the vinegar slowly, and lastly the milk. Set the bowl in a basin of boiling water, and cook until it thickens, stirring constantly. CUCUMBER SALAD Mrs. Hugh W. Vail. Large green cucumber; tomato; celery; parsley; onion; mayonnaise. Peel and cut the cucumbers in two, lengthwise, remove the seeds, mix with the pulp of the tomato, chopped celerj^ and parsley, (a little onion if preferred,) cover with mayon- naise, and fill the cucumber with the mixture, and serve in a large bowl of cracked ice. BEET SALAD Beets boiled and sliced thin, with an equal quantity of sliced potatoes. Served with cream dressing, either hot or cold. Salads 6j CABBAGE SALAD Mrs. M. J. Danison. One half head of cabbage; 4 slices of boiled ham; i cooked beet; 2 hard-boiled eggs; i tablespoon of dry mustard; ^4 cup of sugar; i cup of vinegar. The pieces of ham, fat and all chopped fine ; cabbage and beet chopped separately, and fine ; eggs chopped mediumly fine. Season with salt and pepper to taste. Mix all together, pouring the vinegar on last. Corned beef may be used instead of ham. CABBAGE SALAD Mrs. J. M. Stewart. One salad bowl cabbage (cut fine); 1-2 pint rich cream; ^ pint vinegar; butter size of a walnut; i teaspoon sugar; yi teaspoon salt; ^ teaspoon corn starch; i teaspoon grated horseradish, (dry); 2 pinches black pepper; i egg; (2 if cab- bnge is watery.) Put all ingredients; except cream, cabbage and egg] in a double boiler. Bring to a boil, then stir in slowly the egg — well beaten; then the cream. Pour over the cabbage while hot. CHEESE SALAD Sprinkle grated cheese over crisp lettuce, and serve with either French or cooked mayonnaise dressing. niXED SALAD Mrs. J. J. Melius. Slice ripe tomatoes, cucumbers, and tinj- young onions. Arrange them in layers in a salad bowl, garnish with young lettuce, and the moment before serving, cover with French dressing. The cucumbers should be peeled and soaked in ice water for two hours before using. 6S How We Cook in Los Angeles OYSTER riAYONNAISE Mrs. E. P. Ewing. Heat medium-sized oysters to the boiling point, in their own liquor. Drain them well, when cold, dress with Mayon- naise, highly seasoned with salt, pepper and mustard, sprinkle finely cut celery on top of the salad. SALMON SALAD Mrs. E. P. Ewiug. Salmon; cabbage; cream dressing. Pick cooked salmon into small pieces, have white crisp cabbage finely shaved; sprinkle a layer of cabbage in the bowl, cover it with bits of salmon; repeat until the desired quantity is obtained; pour over it a cold cream dressing, and garnish by sprinkling on the top some shavings of cabbage. SHRIMP SALAD Mrs. S. C. Hubbell. One can of shrimps; i good-sized lemon; i cup sour cream — thick; I yolk of egg; 3 tablespoons Darkee's salad dressing; celery; cayenne pepper. Break the shrimps in two or three pieces, squeeze the juice of the lemon over them, and add half the quantity, of celery. For the dressing, add the well-beaten yolk to the cream and Durkee's dressing, using very little cayenne. SHRinP SALAD Mrs. M. S. Mathison. Soak canned shrimps in ice water several hours, and serve them with boiled mayonnaise dressing. Dressing. — Three eggs; i teaspoon mustard; 2 teaspoons salt; }l saltspoon cayenne pepper; 2 tablespoons sugar; 2 tablespoons melted butter; or Howland's olive oil; }4. cup of hot vinegar; cream, lettuce, English walnuts. Beat the yolks with the mustard, salt, cayenne, sugar, but- ter and vinegar. Froth the whites and cook all in a double boiler until thick. Thin with cream. Garnish with English walnuts, and lettuce. Safads 6g SHRinP AND CUCUHBER SALAD Mrs. \V. G. Whorton. One can of shrimps; 3 large cucumbers. Soak the shrimps in ice water one hour. Pare the cucum- bers; lay them in ice until very cold and crisp; cut in cubes. Cut the shrimps in two or three pieces; mix with the cucum- bers. Serve wdth mayonnaise or lettuce. LOBSTER SALAD Miss Wister. Select small, heavy lobsters; put them in warm water and boil half an hour. Take from the shells and claws all the edible meat. Cut it in blocks, and cool it thoroughly. Use Mayonnaise dressing, very cold. When ready to serve make a nest of lettuce on the dish; mix about three- fourths of the Mayonnaise with the prepared lobster; place it in the dish; cover with the rest of the dressing ; garnish with small tufts of lettuce, and the smaller claws. COVE OYSTER SALAD Mrs. M. R. Sinsabaugh. Two cans of cove oysters; >^ teacup cream; 5^ teacup of vinegar; 3 eggs; i tablespoon butter (heaping); i tablespoon celery seed, or celery, cut fine; i teaspoon sugar; i teaspoon salt; I teaspoon mustard; ^ teaspoon cayenne; handful of rolled crackers. Beat the eggs. Add to them the cream, vinegar, butter, sugar, salt, mustard and caj^enne. Cook in a steam boiler until it thickens; add the celery. Drain the liquor from the oysters; chop them, add the cracker crumbs; pour the dressing over them when cold. riAYONNAISE OF SWEETBREADS Mrs. George Steckel. One pair' of sweetbreads ; i teaspoon salt ; i pint mayon- naise ; lettuce, onions. After the sweetbreads are cleaned and parboiled, let them lay in cold water half an hour, then remove the skin and fat; JO How We Cook hi Los Angeles and cover with boiling water. Salt and simmer gently twenty minutes, then set aside to cool. Wash and dry, tender leaves of lettuce. Rub the bottom of a bowl with onion, and in it make one pint of mayonnaise. Place in the center of the salad dish a thin slice of onion and arrange lettuce leaves around it. Cut the cold sweetbreads in thin slices; mix care- fully with mayonnaise, and add to the dish. This is a delicious salad, and if prepared as directed will have only the faintest suspicion of onion. CHICKEN SALAD Mrs. Hendersou's Cook Book. One chicken; white celery stalks; 3 tablespoons vinegar; I tablespoon Rowland's olive oil; salt, pepper, mustard. Boil chicken till tender, when cold, separate the meat from the bones. Cut into small bits; do not mince it. Cut some white, tender stalks of celery into three-quarters inch lengths. Mix chicken and celery together; stir into them a mixture in the proportion of three tablespoons of vinegar to one of oil; pepper, salt, mustard to taste. Set this aside for an hour or two. When ready to serve mix the chicken and celery with a mayonnaise dressing, reserving a portion of the mayonnaise to mark the top. Garnish with fresh celery leaves, stick a bunch of these in the center of the salad and from the center to each of the four sides, sprinkle rows of capers. Chicken salad is often made of lettuce instead of celery. Marinate the chicken alone a moment before serving, add the small, tender, sweet lettuce leaves, then pour mayonnaise dressing over the top. Garnish with the center heads of let- tuce, capers, cold chopped red beets, or sliced hard-boiled eggs. Sometimes little slips of anchovy are added for a gar- nish. When on the table it should all be mixed together. Many may profit by this recipe for chicken salad, for it is astonishing how few understand making so common a a dish. It is often minced and mixed with hard-boiled eggs for a dressing. Salads yr CHICKEN 5ALAD Mrs. E. A. Otis. In mixing chicken salad allow one yolk of an egg to each chicken, and to four chickens one and a half pints of olive oil. Pick the chickens apart with fingers, removing carefully all fat and skin. Then take celery, pick likewise into small pieces and add it to the chicken until there is an equal quan- tity of each. If celery cannot be obtained, use lettuce pre- pared in the same manner. For the dressing one level teaspoon of salt to each yolk of an egg; pepper to taste, one teaspoon of dry mustard, and juice of one lemon, more if the lemon is not very juicy. The oil should be added a few drops at a time, stirring constantly. While stirring, add an occasional drop of vinegar. To this mixture add the last thing one-half cup of rich cream, and when thoroughly mixed, pour over the salad just before it is served. The object of the lemon is to cut the oil, and make the dressing of a cream-like consistency. SALAD OF STUFFED EGGS Mrs. L. J Rose. One dozen eggs; 2 tablespoons Ho wland's olive oil; onions, salt, red pepper. Peel and cut in halves the hard-boiled eggs; remove the yolks, mash and add the oil. Use a little onion, salt and pep- per to taste; when thoroughly mixed, fill the white cups. Press them together and serve on lettuce leaves. EGG SALAD Mrs. J. A. Fairchild. Six hard-boiled eggs; 3 medium-sized pickles; i teaspoon mustard; 2 teaspoons sugar; i teaspoon salt; i tablespoon Howland's olive oil; 2 tablespoons vinegar; a little parsley, a little pepper. Cut the eggs in halves; take out the yolks, powder them, and mix with the chopped pickles, parsley, and other season- ing. Cut a small piece from the round end of the eggs; fill with the mixture, and garnish with parsley. y2 How We Cook in Los Angeles EGG SALAD Mrs. Orr Haralson. Kight eggs, hard-boiled; 4 tablespoons Howland's olive oil; 2 tablespoons vinegar: i small teaspoon salt; Y-z teaspoon pep- per; y^ clove garlic; V^^ teaspoon mustard; i sprig parsley — chopped fine. After the eggs are boiled and thoroughly cold, cut them in halves; take out the yolks, mash, and mix them with the other ingredients. Fill the whites with the mixture. Tie two halves together with a dainty ribbon, and place on crisp lettuce and cover with mayonnaise. FRUIT SALAD Mrs. L. J. Rose. This delicious dish is made of several kinds of fruit. I^eave the small fruits whole, and slice the larger kinds. Sweeten to taste, and serve with ice cream. SHADDOCKS Mrs. Hugh W. Vail. Cut the shaddocks in halves; remove the pith and seeds; fill with sugar and cracked ice. ORANGE SALAD Mrs. Hugh W. Vail. Quarter the oranges and serve with lettuce and mayon- naise. FRUIT SALAD Mrs. John A. Henderson. Three oranges; i lemon; i can pineapple; Vo box gelatine; I coffee cup granulated sugar; candied cherries, white grapes. The juice of three oranges; if not ver^^ juicy use four; the juice of the lemon and juice trom the pineapple. Cut the slices of pineapple in small pieces. Soak the gelatine for one hour in just enough water to cover it. Then pour over it half a cup of boiling water to dissolve it. Add the pieces of pine- Salads yj apple to the juices and gelatine with the sugar and set away to harden. Add candied cherries as the salad begins to harden; white grapes may also be then added. Bananas may be used instead of pineapple. FRUIT SALAD Mrs. A. M Hall. One box of gelatine; i cup cold water; lyi pints boiling water; 2 or 3 lemons; 2 cups sugar; oranges, bananas, straw- herries and pineapple. Pour the cold, water over the gelatine and soak one hour. Pour over this the boiling water and strain. Add the juice of the lemons and the sugar. When almost cool stir in sliced oranges, bananas, strawberries and pineapple. SOUPS M. B. W. Broth, or stock, may be made by boiling the cracked joints of beef, veal, or mutton in water; in the proportion of two and one half pints to each pound of bones and meat. The bones and meat should be of about equal weight. Chicken and veal added to beef make a more delicate soup. Put the meat in the pot, cover with cold water, and let it come to a boil, then skim. Next set the pot where it will simmer slowly four or five hours, when it should be done. The next day, when the broth is cold, and and the fat which has hardened on the top has been removed, a nice jelly will be formed, which, if kept in a cold place, should keep one week. When vegetables are used, they should be added only in time to become well cooked. If onions are used, they should be fried in a little hot butter, before they are added to the soup. Potatoes and cabbage should be boiled in separate water, before they are added to a soup. Just before dinner each day, if soup is to be served, it is only necessary to cut off some of the jelly, heat it, serve it alone or add any flavoring desired, as onion, tomato, asparagus, green peas, macaroni, vermicelli, tapioca, or any- other flavoring. Stock should be kept in a stone jar, and is valuable aside from making soups, for gravies, sauces, and stews. TO CLEAR SOUP STOCK Allow the white and shell of one egg for every quart of stock. Set it on the fire and stir till hot, let simmer ten minutes, then add a cup of cold water, and strain through a fine strainer or napkin. Soups "js SOUP MRS. B. C. WHITING. All flavoring should be added to the soup after the stock is made and when cold; no vegetables should be boiled with stock, as it gives it a bad flavor. Boil the vegetables first and press them through a colander, then add them to the stock, and boil two minutes; otherwise soups disagree with some people. CARAflEL FOR COLORING SOUPS MRS. LINCOLN. Melt one cup sugar with one tablespoon of water in a frying pan. Stir until it becomes a dark brown color. Add one cup of boiling water; simmer ten minutes and bottle when cool. This should be always kept on hand, as it is useful for many purposes. It gives a rich, dark color to soups, coffee, and jelly; is more wholesome than browned butter in sauces, and is delicious as a flavoring in custards and pudding sauces. PROFITEROLES FOR SOUP MRS. FRANK K. PHILLIPS. One fourth cup boiling water; 2 eggs; Y-z scant cup flour; yl cup butter. Put the water and butter in a sauce pan and place on the fire. When it boils rapidly add the flour all at once. Beat well with a strong spoon for two minutes. Turn into a bowl and put away to cool. When cool add the eggs one at a time and beat 15 minutes. Roll the size of peas and drop on buttered tins, and bake ten minutes. TO riAKE FORCE MEAT BALLS MRS. J F. CONROY. Chop cooked meat until fine; add chopped parsley, a little fine onion, salt, pepper, and bread crumbs; dip in ^%^ and fry. Before serving put balls in soup and boil once, then arfd two lemons sliced, with tomato catsup, and a little vinegar — say i tablespoonful — just before serving. 7<5 How We Cook in Los Angeles nARROW=FAT BALLS FOR SOUP MRS. M. G. MORE. One cup of marrow; 2 eggs (well beaten); i cup dry bread crumbs; a little salt. Remove the marrow from soup bones. Soak or wash free from blood, chop fine. Mix the ingredients together, form into balls and cook in soup one half hour. BOUILLON Juliet Corson. This is the most elaborate, and at the same time the most delicate, and nutritious soup that can be made. Four quarts of cold water; 4 pounds soup beef and bone; I chicken or fowl weighing from 3 to 4 pounds; the small end of a leg of veal, (the knuckle). One large carrot; i small onion; i large turnip; 3 roots parsley; i blade of mace; i dozen whole cloves; i stalk celery; i dozen pepper corns; i hz.y leaf; a sprig of any dried herb, (sage excepted); i tablespoon of salt. Carefully pluck, singe, draw, and truss the fowl for boiling. Cut the beef in a large piece from the bone. Break the bones in small pieces, removing the marrow; put them in the bottom of the soup kettle; lay on them the beef and fowl; pour in the water and let it gradually heat and boil, removing all scum as it rises. Peel the onion, carrot and turnip, leaving them whole; stick the cloves in the onions. Wash the parsley with stalk and leaves Attached; in the midst of it put the mace, bay leaf, celery, pepper corns, etc. Wrap the roots and leaves of the parsley about these and tie in a compact little bundle. (This makes a bouquet or fagot of herbs). After the soup is skimmed clear, add the bouquet, the vegetables, and the level tablespoon of salt. Cover the kettle, and place it where its contents will boil slowly from one side, for three hours at least. When the chicken is tender take it up. It can be used for any of the dishes made of cooked chicken. Strain the bouillon through a clean towel laid double in a Soups 77 colander set over an earthen bowl. When cold, remove every particle of fat. Mix for each quart, the white and shell of an egg> with one tablespoon of cold water in a sauce pan; pour in the bouillon, set it over the fire, stirring occasionally to keep the &^g loosened from the pan until it begins to boil; then place where it will boil gently until the soup looks clear as wine, under the thick scum of ^ZZ- Strain again through folded towel and colander, allowing it to run through without squeezing the towel, as that might force through some tiny particle of the ^%Z- It should be perfectly clear and spark- ling, and of the color of amber. The bouillon after it is clarified will keep from three to ten days, according to the weather. Sealed in jars it will keep indefinitely. AHBER OR CONSOMME Mrs. Rorer Four pounds beef; i ounce suet; i small onion; 3 quarts cold water; 4 cloves; i small carrot; piece of celery; i ^%%, (white). Cut into dice four pounds of lean beef from the round. Put about one ounce of suet and one small onion, sliced, into the soup kettle, and cook until a good brown; tlien add the meat. Cook without covering thirty minutes; add the cold water; cover the kettle and simmer gently for about three hours; at the end of this time add the cloves, carrot, piece of celery, and simmer one hour longer. Strain and stand away to cool. When cold, remove all grease from the surface. Turn the consomme into a kettle; beat the white of ^^^ with a half cup of cold water; add it to the boiling consomme; boil one min- ute and strain through cheese cloth. Season, and it is ready to serve. If not dark add ateaspoonful of caramel. CONSOMME ROY ALE Mrs. Edward Silent Three eggs; y^. cup of stock; J/3 teaspoon salt. Beat the eggs well, then add the stock and salt. Butter a 7^ How We Cook in Los Angeles small pan; pour the custard in and set it in a large pan of hot water and cook in a slow oven until the custard is firm. When cold cut into squares and add to any soup. nULLAQATAWNY SOUP Mrs. A. C. Jones. One chicken weighing 3 pounds, 3 pounds veal, two large onions, 2 large slices carrot, 4 stalks celery, 3 tablespoons butter, I tablespoon curry powder, 4 tablespoons flour, salt and pepper to taste; 5 pints water. Take two tablespoons of the fat from the opening of the chicken and put in the soup pot. As soon as melted, put in the vegetables, which have been cut fine. Let all cook to- gether for twenty minutes, stirring frequently, then add the veal cut into small pieces. Cook fifteen minutes longer, then add the whole chicken and the water. Cover and let it come to a boil, skim and set back, where it will simmer for four hours, (in the meantime taking out the chicken when tender.) Now put the butter into a small frying pan, and when hot, add the dry flour; stir until a rich brown; then take from the fire, and add the curry powder; stir this mixture into the soup and let it cook half an hour longer, then strain through a seive Rinse out the soup pot and return the strained soup to it. Add salt, pepper and the chicken, (which has been freed from the bones and skin, and cut into small pieces,) Simmer very gently thirty minutes. Skim off" any fat that may rise to the top, and serve with small squares of toasted bread. PLAIN BEEF SOUP " 76" One shank bone; i cup pearl barley; 3 or 4 good-sized potatoes. Take a shank bone, wash nicely, and after breaking it in several places, put it into a pot of cold water, without salt. Let it boil slowly half an hour, taking off" the scum as it rises; add the barley and let it boil two and one half or three hours. Half an hour before taking it up, have the potatoes pared and Soups yg sliced an eighth of an inch thick, and put them in to boil. Add salt and pepper to taste. If the soup is too rich, skim off the fat from the top before putting on the table. OX^TAIL SOUP Mrs. E. Holleubeck. One joint beef, (well filled with marrow); 2 ox tails; ^ pound okra; salt; a little red pepper; handful rice; i soup bunch. Let beef and ox-tails come to a boil, then skim well. Let boil 1J2 hours; then add okra cut up small, rice and vege- tables. Remove vegetables when done, add salt and pepper. This soup should cook five or six hours. BROWN 50UP (Southern Soup) Mrs. J. F. Coiiroy. Soup beef; 12 whole cloves; soup bunch; water; 3 table- spoons brown flour; force meat balls. Put beef into cold water, allowing i pound to i quart of cold water, add cloves. Boil until the meat is tender; take up the meat, put in soup bunch, boil i hour. Take from fire and strain, return the clear soup to the pot, set on the fire. Take two tablespoons brown flour, moisten with cold water until smooth like cream, stir into soup before putting in force- meat balls. WHITE SOUP Mrs. Oweus. Six tomatoes; 4 onions; 4 tablespoons crushed tapioca; yY-z pints milk, butter, pepper and salt; 2 quarts water. Boil the vegetables in the water till soft, rub through a sieve, return the paste to the water, add the tapioca and boil fifteen minutes; season, add the milk, and as soon as hot, .serve. SCOTCH SOUP Training School of Glasgow. One bone; i pound lean beef; i teacup of oatmeal; 2 onions 8o How We Cook in Los Angeles or leeks; a bit of carrot; turnip and celery; lo coffee cups of water, salt and pepper. Take the fat from the bone and put it on to boil with the water; add the onion, carrot, turnip and celery. Set it to boil three hours, and strain. (This makes stock and may be made a day or two before it is used.) Then put a little beef drippings in the soup pot; cut the meat in small squares, also chop the onion finely, and fry them all in the drippings; add the stock and allow it to boil, then add gradually the oatmeal, one dessertspoon of salt, and a little pepper. Let all boil for three quarters of an hour and serve. KENTUCKY CHICKEN SOUP Mrs. G. Wiley Wells. One chicken; i^ gallons cold water; i tablespoon finelj- chopped onion; i potato — size of an &z^\ Y-z teacup rice; I quart fresh milk; i teaspoon flour; salt; pepper; lump butter. Cut chicken into pieces, put into a gallon and a half of cold water. Boil slowly two hours, then put into it the onion and potato cut up fine, and half cup of uncooked rice. L,et all boil until the water is reduced to a quart, then put in a quart or more of fresh, rich milk. Thicken with a teaspoon of flour, mixed in a little cold water. Boil again; season with salt, pepper and a lump of butter, size of a pigeon's ^^^. Boil this soup five or six hours. CHICKEN SOUP Mrs. J. F. Couroy. One full-grown chicken; 3 pints water; i teacup cream; Yi teacup pearl barley or rice; pepper and salt. Cover and let cook slowly one hour, skim, and add tea- cup of cream just before serving. The chicken may be eaten with mashed potatoes, or used for salads or croquettes. GUMBO SOUP Mrs. G. L. Arnold. Two pounds of beef and bone; ^ pound of ham or salt Soups 8i pork; I quart of tomatoes — sliced; 2 quarts of gumbo — sliced: 4 tablespoons of butter. Put the meat and gumbo in a pot, with one quart of cold water; stew for one hour, then add the tomatoes, and two quarts of boiling water, more if needed. When the contents of the pot are boiled to pieces, put in the butter and pepper. Strain and serve with croutons. GUMBO SOUP Mrs. W. J. Elderkin. One spring chicken; i small slice ham; i heaping table- spoon lard; okra; i or two large tomatoes; i spoon of flour; a little boiled rice. Cut up the chicken in small pieces, also the ham. Put into a pot with the tablespoon of hot lard ; when fried, add okra, cut into small pieces, the tomatoes and flour. Cover the whole with water, and let it simmer over a slow fire. If crabs or shrimps are obtainable add them, and season the whole highly. Salt to the taste. Place a little boiled rice in the center of a soup plate, add some gumbo. Serve very hot. Many persons in New Orleans add Chili pepper. OKRA SOUP Mrs. J. F. Conroy. One can of okra; (if 5'OU cannot procure fresh okra); i tablespoon minced onion; i tablespoon butter; i^ pints boil- ing water; salt and cayenne pepper to taste. Put can of okra in pot, with the onion and butter, when boiling hot add the boiling water; salt and cayenne pepper to taste. MUSHROOn SOUP Mrs. Hugh W. Vail. One tablespoon flour; i tablespoon butter; i quart milk; I pint mushrooms. Melt flour and butter until very smooth, (do not brown). 82 How We Cook in Los Angeles add the milk slightly heated to the flour and butter. Stir constantly in a double sauce pan until it becomes thick like cream. To prepare the mushrooms. Peel and boil for two hours; when cold, press through a fine colander, and stir into the previously prepared soup until well heated through. Serve. CORN SOUP Miss M. K. McLellau. One pint grated green corn; i quart milk; i pint hot water; i heaping tablespoon flour; 2 tablespoons butter; i slice of onion; salt and pepper to taste. Boil the corn cobs in the water half an hour; take them out and put the grated corn in, and the onion. L,et them boil about half an hour, then strain and add the flour and butter — mixed smooth in a little milk. Cook a few minutes, add the milk boiling hot. Season and serve. CORN SOUP Mrs. W. J. Elderkin. One quart of corn, fresh or canned; 3 pints fresh milk; pepper; salt; butter size of an &z^\ ^ teaspoon corn starch; 4 tablespoons cream. Place over the fire, in just enough water to cover it, i quart of corn. When well stewed, press through a colander into a fresh sauce pan, then add pepper, salt and butter. Let this stand while you place over the fire three pints of fresh milk, when this has come to a boil, (be careful not to scorch), stir in slowly the corn. Let all cook together very slowly for ten minutes, or until it has boiled well five minutes; then add the corn starch which has been dissolved in cold milk and also the cream. Serve immediately very hot. POTATO SOUP Mrs. Charles Silent. Three potatoes; i pint of stock; i teaspoon chopped onion; i stalk of celery; i teaspoon salt; Yi teaspoon celery Soups 83 salt; Yz saltspoon white pepper; ^4 saltspoon cayenne pep- per; Yz tablespoon flour; i tablespoon butter. Wash and pare potatoes; let soak in cold water half an hour. Put into boiling water and cook until very soft. Cook the onion and celery with the milk in a double boiler. When the potatoes are soft, drain off the water and mash them. Add the boiling milk and seasoning. Rub through a strainer, and put it on to boil again. Put the butter in a small sauce pan, and, when melted and bubbling, add the flour, and when well mixed stir into the boiling soup; let it all boil five minutes, and serve very hot. If the soup is too thick, add more hot milk. The celery salt may be omitted if you have fresh celery — if you like, add i tablespoon of fine chopped parsley just before serving, SPINACH SOUP Mrs. Edward Silent. One peck of spinach; 3 tablespoons of melted butter; 3 tablespoons of flour; i tablespoon of sugar; i teaspoon of salt, and a little pepper; i quart of stock or milk. Wash the spinach and cook in a little water until tender, drain, chop and pound the spinach to a paste, then add the butter, flour, sugar, salt and pepper. Cook ten minutes, then add the stock or milk, when hot rub through a sieve. Serve. POTATO SOUP Mrs. W. B. Holcomb. Six potatoes; i quart of milk; ^ cup of butter; i ^%^; pepper and salt. Boil and mash the potatoes, while mashing, add the but- ter and pour in gradually the boiling milk. Stir well and strain. Heat once more. Beat up the egg, put in the tureen and pour over it the soup when ready to serve. POTATO SOUP "76." Three good-sized potatoes; i teacup sweet milk; 2 quarts of water; i cup sweet cream; pepper, salt and butter to taste. -^^ How We Cook in Los Angeles Peel and slice potatoes, boil in the water till nearly done, then add the milk, pepper, salt and butter to taste. Just before removing from the fire, pour in the sweet cream. MOCK BI50UE SOUP Mrs. C. H. Walton. One half can tomatoes; i quart milk; Vi cup butter; i tablespoonful corn starch; i teaspoonful salt; ^ saltspoonful white pepper. Stew the tomatoes until soft enough to strain easily. Boil the milk in a double boiler. Cook one tablespoonful of the butter and the corn starch together in a small saucepan, adding enough of the hot milk to make it pour easily. Stir it carefully into the boiling milk and boil ten minutes. Add salt, and pepper and the strained tomatoes. If the tomatoes be very acid, add half a saltspoonful of soda before straining. 6erve very hot. TOMATO SOUP Mrs. C. C. McLean. One quart soup stock; i quart tomatoes — canned or fresh; parsley and small onion, for flavor. Boil 15 minutes; strain and thicken with flour. Add butter, pepper and salt. Serve very hot. TOMATO CREAH SOUP Mrs. J. J. Ayers. Boil till soft four large tomatoes; strain through a sieve, and then add one teaspoon of soda; a quart of milk; 4 rolled crackets; butter; pepper, and salt. TOHATO SOUP Mrs. D. G. Stephens. One quart stock; i quart can tomatoes; i teaspoon soda; I quart milk; 2 tablespoons butter; 2 tablespoons corn starch. Heat together the stock and milk. Put the tomatoes through a colander, place on stove, when hot add soda. Melt the butter and stir into it the corn starch. Add this to the tomatoes. Stir the milk and tomatoes into stock. Sea- :son to taste. Soups 8s TOHATO CREAH SOUP Miss M. E. McLellan. Six tomatoes; i small salt spoon soda; i pint of milk; 2 large teaspoons flour; i dessertspoon butter. Stew the tomatoes, add the soda, then strain through a fine strainer. Boil the milk and thicken it with the flour; add the butter, then the tomato. Season to taste and serve. TOHATO SOUP Mrs. A. C. St. John. One pint cooked tomatoes; i teaspoon salt; pinch of soda; 3 rolled crackers; }( teaspoon pepper; i heaping tablespoon butter; i quart sweet milk. Put the tomatoes through a sieve, add the soda and boil for five minutes; then add the milk, butter, salt and pepper; when this boils add the rolled crackers; let just boil and serve at once. Instead of the quart of milk, a pint of water and a pint of milk may be used, and still m.ake an excellent soup. [GREEN PEA SOUP Mrs. J. Wigraore. Three pints green peas; ^ pound of butter; 2 slices ham; 3 onions, sliced; 4 heads lettuce, (shredded); 2 French rolls, (crumbs of); 2 handfuls spinach; i lump sugar; 2 quarts me- dium stock. Put the butter, ham, i quart peas, onions and lettuce to a pint of stock; simmer one hour; add the rest of the stock and the rolled crumbs; boil for another hour. Boil the spinach and squeeze dry. Rub the soup through a sieve, and spinach with it to color it. Then have ready i pint of young peas boiled, add them to the soup. Put in sugar, give one boil and serve. QREEN PEA SOUP. Mrs. Edward Silent. One quart green peas; i quart water; i pint milk; ^ tea- spoon salt; }4 saltspoon pepper; }^ teaspoon sugar; i table spoon butter; i tablespoon flour. so How We Cook in Los Angeles Put the peas into i pint of boiling water and cook until soft. Mash them in the water in which they boiled, and rub through a strainer, gradually adding a pint of water. Put on to boil again Cook the butter and flour in a small sauce pan, being careful not to brown it. Stir into the boiling soup. Add salt, pepper, sugar and the milk, which should be hot. This is a good way to use cold peas, or peas that are old and hard. When the pods are fresh, wash them thoroughl}% allow more water, and cook them with the peas. BEAN SOUP "76." One quart small white beans; i quart cold water, (to be thrown away after five minutes boiling); i scant teaspoon soda; 2 quarts rich milk; 2 quarts cold water; salt and but- ter to taste. Boil beans in 1 quart of water with the soda five minutes; take out, throw away water, and rub skins off in cold water; then put beans into 2 quarts of cold water and boil until very soft; this will require 2 or 3 hours. Add the milk, pepper, salt and butter to taste; boil up once, and it is ready to serve. This is a superior soup. CELERY SOUP Mrs. A .S. Averill. Bones of a roasted turkey or chicken; 3 good heads celery; butter and milk. Take the bones of a roasted turkey or chicken with the bits not suitable for reappearance upon the table, cover with cold water, and boil thoroughly two or three hours. Strain out the bones and set aside for stock. Cut up the celery, using all not fit for table. Cover with hot water, and boil until soft. Strain through colander. Add stock and season. Add butter and sufficient good rich milk. Serve hot. Soups 8j CELERY SOUP Mrs. J. F. Conroy. One bunch celery; i pint salted water; i tablespoon chopped onion; i pint milk; i tablespoonful butter; J- table- spoon flour; salt and pepper. Cut celery into inch pieces, and boil until very soft in salted water, mash in the water left from boiling. Boil the onion in the milk ten minutes, and add it to the celery. Press all through a fine sieve and boil again, adding the butter and flour, (cooked together); salt and pepper to taste. Boil five minutes and strain. CREAH OF CELERY SOUP Mrs. F. W. King. One quart milk; Yz cup rice; i quart soup stock; i large head of celery; lump of butter; salt and pepper; i cup of whipped cream. Boil the rice in the milk, with a shade of mace, until soft enough to ru!) through a colander. Boil celery in soup stock twenty minutes; add lump of butter, salt and pepper to taste; strain this into the milk, cook together a few minutes. Add cup of whipped cream after pouring soup in the tureen. CREAH OF ASPARAGUS Mrs. S. C. Hubbell. Two bunches asparagus; i pint stock; i tablespoon butter; 2 tablespoons flour; salt and pepper; i pint hot milk. Cut off the hard parts of the asparagus; boil in the stock half an hour, then rub through a sieve and put on to boil again. Melt the butter and stir into it the flour; add it^the stock and season with salt and pepper. When the soup is boiling add the milk and the asparagus tops which have been previously cooked tender in salted water. ASPARAGUS SOUP ;\Irs. C. H. Walton. Two bunches asparagus; i pint white stock; i pint cream or milk; 3 tablespoons butter; i tablespoon chopped onion; 2 88 How We Cook in Los Angeles tablespoons of flour; i teaspoon sugar: i^ teaspoon salt; one- eighth teaspoon pepper. Cut off heads of asparagus and stew the rest with stock. Cook butter and onion ten minutes; add flour and stir until smooth. Add this with seasoning and simmer quarter of an hour. Rub through a sieve, return to stew pan, add cream and asparagus heads, boil once and serve. ALMOND SOUP Mrs. M. M. Bovard. One quart milk; browned flour; 2 eggs, (whites only); i tablespoon butter; ^ teaspoon extract of almond. To the milk add the butter and enough browned flour to make the thickness of cream. (Cook in a double boiler). Add the almond extract, and just before serving beat in the whites of eggs beaten stiff, and some blanched almonds chopped finely. NEW ORLEANS CRAB GUMBO Mrs. A. J. Glassell. Two tablespoons flour; 2 tablespoons lard; 2 onions; i tea- spoon gumbo, fillet. Fry the flour in the lard with the onions, cut up fine, until a nice brown. After the crab is cut up and picked out, add it and stir until all is brown; then put this into ordinary soup stock, and boil until well done. When ready to dish up stir in I teaspoon of gumbo fillet, and pour out as soon as it thickens, as the fillet will get gritty if boiled over a minute. N. B. This is not okra but fillet, a powder ground from leaves by the Indians. This recipe will answer for Oyster Gumbo also. But the oysters must be added when the soup is nearly done. CRAB SOUP Mrs. C. C. Thomas. One crab, chopped fine; 2 quarts milk; Yz cup butter; i large spoonful flour: ^2 cup sweet cream. Cook butter and flour together, do not brown; add milk Soups Sg and cook until smooth as cream. Season with cayenne pep- per, and salt. Add crab, which scald, but do not boil after adding to the milk. Pour into the tureen ^2 cup sweet cream; and then add soup. CRAB SOUP Mrs. J. W. Hendricks. One quart milk; 2 medium-sized or i large crab; 6 eggs, (yolks); salt, cayenne or tobasco sauce. Pick the meat of the crab into fine shreds, and let it soak in the milk for one hour; then put it on the stove, and let it come Just to a boil, stirring constantly. When at boiling point, add the beaten yolks of six eggs; stir quickly for a minute or so, and serve immediately. Season well with salt, and cayenne pepper or tobasco sauce. I prefer the sauce, using about six or seven drops. GREEN TURTLE SOUP Mrs. Lincoln. One can green turtle ; i quart brown stock ; 2 table- spoons each of butter and flour; one lemon. Cut the green fat into dice and lay it aside. Simmer the remainder of the turtle meat in the stock for half an hour. Brown the flour in the browned butter, add it to the soup. Season highly with salt and pepper. Serve with thin slices of lemon, ^gg balls, and the reserved green fat. MOCK TURTLE SOUP Mrs. J. H. F. Peck. One pint black beans; 4 or 5 quarts of water; }i pound of beef, or ]4 calf's head; ^ pound salt pork; i onion; i grated carrot; i turnip; i teaspoon whole cloves; i lemon; I hard-boiled egg. Soak the beans over night in cold water. The day fol- lowing, boil them in four or five quarts of fresh water with the beef, (or half of calf's head, ) salt pork, onion, carrot, turnip and cloves, for from three to six hours. Strain through a colander and skim off the fat. Place lemon sliced and hard-boiled egg in tureen, and pour the soup over. po How We Cook in Los Angeles OYSTER SOUP Mrs. W. J. Brown. One quart of hot water; i pint of milk; ^ teacup of butter; i quart oysters; 2 teaspoons salt; }^ teaspoon pepper; 4 crackers, rolled fine. Put the hot water in a granite stew pan, add the other ingredients in the order they come; boil as soon as possible, then add the oysters; let the whole come to a boiling heat quickly, remove from the fire and serve hot. BISQUE OF OYSTERS Mrs. Frank E. Phillips. One quart of oysters; i quart of sweet cream; i pint of chicken stock; i pint stale bread crumbs, scant; 2 table- spoons of butter; I tablespoon of flour; yl teaspoon of white pepper; i-io teaspoon of cayenne pepper; i bay leaf; i sprig parsley; i stalk of celery; i small slice of onion; i bit of mace; 4 eggs — yolks only. Put the chopped oysters with their own liquor, half the stock and seasoning, into a stew pan, and cook slowl}- twenty minutes. The other half of the stock and bread crumbs put in another stew pan and cook twent)^ minutes. Strain the liquor from the first pan into the second, pressing all the juice from the oysters, then cook ten minutes longer. Re- serve half the cream; put the remainder in a double boiler; mix the butter and flour together until smooth and creamj'. When the contents of the stew pan have cooked ten minutes, rub them through a fine sieve and return to the pan. Add the butter and flour; stir the mixture until it boils, then add the hot cream, and set in a cooler place. Beat the yolks and cold cream, stir into the mixture, and cook one minute, (stirring). Use whole spices. AN EXCELLENT OYSTER STEW Mrs. A. S. Averill. One quart of 03'sters; i quart of milk; i teaspoon of flour; salt pork, butter, salt, pepper. Soups gr Cut the slice of pork into tiny bits and fry it; add the flour and simmer a few minutes. Then add the oysters and their juice, and allow them to plump in the hot mixture. Heat the milk, season it with butter, pepper and salt, add it to the oysters, and serve very hot. FISH CHOWDER Mrs. E. M. Ross. Fish, weighing lo or 12 pounds; i^ pounds salt pork; 16 or 18 good-sized potatoes; i quart of boiling milk; 12 or 14 hard crackers; 3 pints of water; 2 tablespoons salt; i teaspoon pepper; a little flour; a couple of onions, if desired. This is said to be Daniel Webster's recipe for chowder. Have the fish well cleaned, leaving on the skin; cut into slices an inch and a half thick, using only the breast, which is the best part for chowder. Cut the pork into thin slices, and put into a very large pot, and fry out all the fat; take out the pork, leaving the fat in the pot. Add the three pints of water, then put in a layer of the fish, covering as much of the surface of the fat as possible. Slice the potatoes thin and put in a la3'er of them; sift in the salt, pepper and flour, then a layer of pork cut in strips, another layer of fish and what potatoes may be left. Fill the pot with water until it covers the whole. Put over a good fire and let it boil twent5'-five minutes. Take the boiling milk and put in the crackers, add to the chowder, and let boil five minutes more. It is then ready to serve. LONG ISLAND CLAfl CHOWDER Mrs. E. Veroua May. Clams ; i pound of salt pork ; 7 onions, medium size ; 9 potatoes; 2 quarts of boiling water; i quart of boiling milk; 34 cup of butter; 4 cups of oj^ster crackers; a pinch of tliyme; salt, pepper. Chop the pork and brown in the kettle until crisp. Then add the chopped onions and cook slightly, next the chopped potatoes and boiling water. Cut out the tough part of the ^2 How We Cook in Los Angeles clams and chop it; add the clams and their liquor. Boil thirty minutes, then add the milk, salt, pepper, butter, thyme,, and crushed crackers. Excellent. CLAM CHOWDER Mrs. R. M. Widney. Six tablespoons pickled pork; 2 medium-sized onions; I dessertspoon butter; 2 tablespoons flour; i quart clams; I quart milk; i pint cream; i quart potatoes; 1^4 pints toasted bread; salt and thyme. Fry the pork, (cut into dice), onions and butter thor- oughly; then add flour; brown well and place on the back of the stove. Put clams over the fire in their own liquor; when they have boiled three minutes, strain them and return the liquor to the fire; add to the liquor the fried pork and onions, milk, cream, and the potatoes — cut into dice, and salt to taste. When about to send to table, add the clams chopped fine, toasted bread cut in dice, and a little thyme. FISH CHOWDER Mrs. H. C. Austin. One pound salt pork, cut into strips; 4 pounds cod or sea bass; chopped onions; parsley; summer savory; pepper; crackers. Soak the pork in cold water five minutes; cover the bot- tom of the pot with this. Cut the cod or sea-bass into pieces two inches square, and lay enough of this over the pork to cover it; then the chopped onions, (this may be omitted, if desired), parsley, summer savory, pepper and crackers. Re- peat this layering until your fish and pork are used. Cover with cold water, and boil gently for an hour. Then take out the thick part with a skimmer, and, after thickening the other with a little flour and butter, pour it over that you have skimmed out. Soups gs DUnPLINGS One pint of flour; i scant cup sweet milk; J^ teaspoon salt; 2 teaspoons Cleveland's Baking Powder. Sift the baking powder, salt and flour together, and mix with the milk into a dough soft enough to handle easily. Roll out half an inch thick; cut out with a biscuit cutter, and drop into the boiling stew and boil ten minutes. FISH M. B. W. Fish should never be allowed to stand; but should be cleaned immediately, in strongly-salted water. After they are cleaned, they should be washed with a cloth wet in salt water, then wrapped, sprinkled with salt and put in a cool place. Fish should never be soaked; nor put in an ice-chest, as any food which may be in the chest will absorb the odor. Ice may be placed around, but should not touch the fish; ice and water have a tendency to soften fish: a soft fish is unfit to eat. BAKED WHITE FISH Mrs. E. H. Sanderson. Steam a white fish until tender; remove bones; sprinkle with salt and pepper; shred. Dressing: Heat i pint of milk, % pound flour, cook. When cold, add two eggs, ]^ pound butter. Season with a little grated onion and parsley. Bake in alternate layers of fish and sauce. Sprinkle top with crumbs and butter, and brown Garnish with slices of lemon and hard-boiled eggs, and serve with more sauce. BAKED SHAD Practical Housekeeping. Open and clean the fish; leave on the head, if preferred; cut out the backbone, from the head to within two inches of the tail, and fill with the following mixture: Stale bread crumbs; i large onion; 2 ounces of butter; salt, pepper, a little parsley and 2 yolks. Soak the bread in water, squeeze dry, mince the onion and fry in butter. Add the bread, butter, and seasoning of pepper, salt and parsley. Heat thoroughly. After taking F2sh P5 from the fii^, add the yolks, well beaten. Stuff. When the fish is filled, wind it with tape, place in baking pan, baste slightly with butter, and cover bottom of pan with water. Serve with Qgg sauce. BAKED HALIBUT Juliet Corson. A halibut, weighing three or four pounds; i quart of tomatoes; i medium-sized onion; garlic, size of a dried pea; salt, pepper, butter, bread crumbs. The fish is to be cleaned and washed; the fins and tail trimmed; then laid in a baking dish in which it can be sent to the table; or in a pan from which it can be removed with- out breaking. The tomatoes and onion are to be peeled, sliced and placed in the pan with the fish, also the garlic — minced very fine, and a palatable seasoning of salt and pep- per. The fish is to be dusted with fine sifted crumbs and dotted with butter. Bake half an hour in a moderate oven. Hither fresh or canned tomatoes may be used. BAKED FISH Mrs. M. B. Welch. A fish weighing from four to six pounds is a good size to bake. It should be cooked whole to look well. Make a dressing of bread crumbs, butter, salt and a little salt pork, chopped fine, (parsley and onions if you please); mix this with one o-gg. Fill the body, sew it up and lay it in a large dripper; put across it some pieces of salt pork, to flavor it ; put a pint of water and a little salt in the pan. Bake it an hour and a half; baste frequently. After taking up the fish, thicken the gravy and pour over it. [This is a good way to bake Barracuda or any California fish. — Eds.] DRY STUFFING FOR BAKED FISH Mrs. F. W. King. One cup of cracker crumbs; ^ cup of melted butter; i g6 How We Cook in Los Angeles saltspoon of salt; i saltspoon of pepper; i teaspoon of chopped onion; i teaspoon of parsley; i teaspoon of piclcles; i tea- spoon of capers. Stuff the fish, and, when baked, served with HoUandoise Sauce, prepared as follows : One half cup of butter; yi cup of boiling water; 2 lemons, (the juice); 2 eggs, (yolks); ^ teaspoon of salt; a speck of cayenne. Beat the butter to a cream, add the yolks, lemon juice, cayenne and salt, set the bowl in a pan of boiling water, stirring constantly until the sauce thickens. TO COOK COARSE=GRAINED FISH, (Sculpin excepted) Mrs. Carl Schutze. One sliced onion; 6 pepper-corns; 6 corns allspice; 3 cloves; i bay leaf; i piece of lemon peel; ^2 cup vinegar. Pour into a fish kettle, or large shallow pan, sufficient water for cooking the fish. Salt it well. Add onion, pepper- corns, cloves, all-spice, bay leaf and lemon peel. To do away with the odor of kelp, if any there be, add the vine- gar. Boil all this before putting the fish in. Set the kettle where it will keep just under boiling heat — for three-quarters of an hour. Drain and serve wnth sauce. EGG SAUCE FOR FISH Two tablespoons flour; 2 tablespoons butter; i cup milk; I cup fish water; i 0.%%. Rub flour and butter together; boil; but not long enough to become yellow. In another dish, boil fish water and milk, from which the cream has not been taken; add to the butter and flour, and stir altogether till smooth; season with salt if necessary. Let the sauce simmer till ready for use; add the ^^% last — boiled hard and chopped fine. BOILED FISH Mrs. E. R. Smith. Wrap fish in a cloth and boil three-quarters of an hour in Fish P7 a kettle of hot water with salt enough for seasoning. Remove cloth carefully and place the fish upon a platter. SAUCE FOR FISH Milk; corn starch; 3 hard-boiled eggs; butter. Heat the milk in sauce pan, afterward thicken with corn starch; add the eggs, chopped fine. Season with butter. Pour over the fish. Any kind of large fish may be used. Barracuda is a favorite. HALIBUT AU GRATIN Mrs Frank Phillips. One pint cooked halibut; 1% cups sweet cream or milk; i cup bread crumbs; i tablespoon flour; 2 tablespoons butter; y^ teaspoon pepper; V2 teaspoon onion juice; i)4 teaspoon salt. Break the fish into flakes with a fork. Sprinkle with half the pepper and one teaspoon of salt. Mix lightly. Heat the milk in a small sauce pan, mix the flour and one spoon of but- ter. Stir it in the boiling milk, cook one minute; add the onion juice, pepper and salt. Remove from the fire. Put in dish in layers, the last, a layer of cream sauce. Sprinkle with bread crumbs and the remainder of the butter. Cook fifteen minutes. More heat is required on the top than at the bottom. HALIBUT HAITRE d'HOTEL Three pounds of halibut; i tablespoon butter; i tablespoon chopped parslej^; bread crumb.<, egg, salt, pepper. Cut thfe halibut in pieces three inches square; dip each in beaten egg, then in sifted bread crumbs. Fry in lard to a rich brown. Rub the butter to a cream, add lemon juice, parsley, salt and pepper. Mix, and spread on the hot squares of hali- but. Set in the oven just long enough to melt the butter, then serve. A delicious breakfast dish. How We Cook in Los Ano^eles FISH a la CREAH Mrs. J. J. Meyler. Two pounds of fish; i quart milk; i spoonful butter; 2 spoonfuls flour; ^2 onion; lemon, tobasco sauce, salt. Boil halibut or coarse grained fish fifteen minutes. Remove the skin, pick in pieces. Sprinkle with salt. Put three- fourths of the milk in a custard boiler to heat. Mix the but- ter and flour with the remainder of the milk, and cook until quite thick; then ndd the onion, finely chopped, and two drops of tobasco sauce. Put alternate layers of fish, and dressing in a baking dish, with a slice of sweet rind lemon quartered over the dressing. Have the dressing cover the entire top. Bake slowly half an hour. Garnish with slices of lemon. CREAM FISH Miss Delia demons. Six pounds of fish boiled, cooled and picked in pieces. Sauce — I quart of milk; i onion, cut fine, tied in a bag and boiled in the milk. Rub a teacup of butter in enough •sifted flour to make the milk like rich cream. Stir into the boiling milk and cook thoroughly. Season with salt, pepper, and finely chopped parsley. Mix with the fish. Sprinkle bread crumbs over the top, and bake a few minutes. FRIED FISH OF ANY KIND Mrs. H. C. Austin. Clean, wash and dry the fish; lay in a large flat dish; salt and dredge with flour. If the fish is large and thick slice it; have ready a frying pan of hot lard or butter; put it in and fry to a good brown. A NICE BREAKFAST DISH Mrs. A. C. Jones. Broil sardines delicately, and serve on toast with lemon. BROILED TROUT Every-Day Cook Book. Clean, and split them open; season with a little salt and cayenne; dip in whipped egg, dredge with flour and broil over a clear fire. Serve with sauce. Fish gp BOILED TROUT Put the fish in boiling salted water, with a dash of vine- gar in it; remove all scum as it rises, and boil the fish until their eyes protrude. Lift without breaking. Drain. Serve on a napkin. To be eaten with shrimp, or anchovy sauce. FISH TOAST Mrs M. G. Moore. Salted fish — i tablespoon butter; i tablespoon flour; i cup sweet milk; i hard boiled egg; some toasted bread; pepper. Shred fish into small pieces; freshen in cold water. Heat butter in frying-pan; stir in the flour; cook; add one cup or more of sweet milk, eggs, chopped fine, and last the fish, after first draining from the water. Add a little pepper, and pour over a nice dish of toast. The sauce is excellent with baked potatoes. BREADED SMELTS Juliet Corsou. Smelts; milk; cracker dust; beaten &gg. The smelts should be wiped dry, then dipped in milk, rolled in cracker dust, dipped in beaten egg, rolled again in cracker dust, and fried brown in smoking hot fat. When taken from the fat lay them upon brown paper a moment to free them from grease. FINNAN HADDIE. Mrs. C. C. Carpenter. Half pound finnan haddie, picked and braized in butter; I cup cream; i hard-boiled egg, cut in small pieces; the yolk of I raw Qgg; i teaspoon of grated Edam cheese; thicken with flour. Season to taste, cook seven or eight minutes, and serve in chafing dish. SALT FISH PUDDING— (Breakfast Dish) Mrs. B. C Whiting. Should you have some Alaska salmon left over, or a lit- tle mashed potato, or boiled rice, or both, instead of throwing loo How We Cook in Los Angeles away, butter a pudding dish and put in alternate layers of the potato, rice, and fish, then grated bread crumbs over the top, and pour over a cup of sweet cream, or drawn butter, then bake. You can add pepper and more salt if necessary. Hard- boiled eggs chopped and a little fish sauce is an improvement. Garnish with sliced lemon and parsley. BOILED SALMON Every-Day Cook Book. The middle slice of salmon is best. Sew the fish neatly in a bag made of mosquito net, put in boiling salted water. Boil gently, allowing a quarter of an hour to the pound. When done unwrap, being careful not to break the fish, and lay it upon a hot dish. Have ready a large cup of drawn butter, very rich, in which has been mixed a tablespoon of minced parsley, and the juice of a lemon. Garnish with parsley, and sliced eggs. SALHON LOAF Mrs. \V. W. Ross. One cup bread crumbs; i can salmon; 4 tablespoons melted butter; 4 eggs; salt and pepper to taste. Remove all bones and pieces of skin from fish. Stir to- gether with other ingredients and turn into a greased pan, and steam one hour. Serve with following sauce. Sauce for Salmon Loaf — i cup boiled cream; i tablespoon corn starch, heaped\ i tablespoon melted butter; yolk of i egg. Thicken the cream after it is boiled with the corn starch, wet with salmon juice; add butter and yolk of egg well beaten. SALMON LOAF Mrs. K. F. C. Klokke. One can salmon; 4 eggs; i cup bread crumbs; butter size of an ^%'g, melted and cooled; pepper, salt. Steam half an hour. Sauce — I ^ then in crumbs again. Fry in new lard, very deep. CHICKEN CROQUETTES Mrs. S. C. Hubbell. Half pound chicken, chopped and seasoned with salt, pep- per, cayenne, celery salt; lemon juice; onion juice; chopped parsley; cream sauce to make quite soft. Keep on ice until hard, then roll, dip in crumbs, beaten ^%%^ and again in crumbs, fry in hot lard. Serve with thin cream sauce and green peas. Cream sauce — Two tablespoons melted butter; 2 table- spoons corn starch, heaping; i pint hot milk; salt, pepper, celery salt, cayenne. Mix butter, and corn starch. Add the milk slowly, beat- ing well, and season. TIMBALE OF CHICKEN Mrs. T. A. Lewis. Half pound cooked chicken; i gill cream; whites of five •eggs; I teaspoon salt; a little cayenne pepper. Chop the chicken very fine, then pound it to a paste, adding gradually the cream. Then add the whites of three eggs, beat each one well into the mixture before adding another. Add the salt and cayenne pepper. Stir in carefully the whites of two eggs beaten to a stiff froth. Have your timbale cups well buttered; fill half full with the mixture, stand them in a pan of hot water and bake in a moderate oven twenty minutes. Serve hot with cream mushroom sauce. Entrees iij TONGUE CROQUETTES Mrs. J. H. Norton. One tongue, good size; 2 eggs, beaten; small quantity pota- toes, cooked; melted butter; Worcestershire sauce, celery salt, salt, pepper. Boil the tongue very tender, chop very fine. Add the potatoes chopped, the eggs and a small quantity of melted butter; season. Make into any shape desired. Roll in beaten Q^g, then in cracker dust, fry in hot laid to a light brown. Garnish with green and serve. SHAD ROE CROQUETTES Miss Parloa. One pint cream; 4 tablespoons corn starch; 4 shad roe; 4 tablespoons butter; i teaspoon salt; the juice of two lemons; a slight grating of nutmeg, and a speck of cayenne. Boil the roe fifteen minutes in salted water, then drain, and mash. Put the cream on to boil. Mix the butter and corn- starch together, and stir into the boiling cream. Add the seasoning and roe. Boil up once, and set away to cool. Shape^ and fry. OYSTER CROQUETTES One can oysters; i set brains; i egg; breadcrumbs, parsley, butter, salt, cracker crumbs, cayenne pepper. Dry the oysters, chop them fine; add the brains and enough breadcrumbs to mold; add the beaten egg, a little butter, the parsley chopped, cayenne and salt. Make in shapes, roll in cracker crumbs and fry. POTATO CROQUETTES Mrs. Alice Curtain. Four or five potatoes; butter and cream; i egg; cracker crumbs; oil or lard; salt. Boil and mash thoroughly the potatoes, season to taste with butter, salt, and cream. Beat to a cream, then add the well-beaten white of the egg. Make into rolls, dip into the beaten yolk of the egg, then into cracker crumbs. Put into a. wire basket and fry in deep hot lard until brown. ir8 Hocv We Cook in Los Ang-e/es RICE CROQUETTES Miss Pailoa. One large cup of cooked rice; J4 cup milk; i egg; i table- spoon sugar; i tablespoon butter; }4 teaspoon salt; a slight grating of nutmeg. Put the milk on to boil, add rice and seasoning. When it boils up add the egg, well-beaten. Stir one minute, then take oflF and cool. When cold, shape, roll in egg and crumbs. Serve very hot. Any flavoring can be substituted for the nutmeg. CHEESE CROQUETTES Mrs. F. S. Hicks. Ten ounces Roquefort cheese; 5 ounces butter; sweet cream; cayenne pepper. Mix the cheese and butter, (which should not be highly salted), with enough cream to give the mixture the consist- ency of paste; use the cayenne with discretion. vShape like small croquettes, and serve with water crackers and coffee. LAHB CHOPS WITH NOODLES Mrs. J. W. McKinley. To make the noodles; break a large egg into a bowl, and beat into it a little more than half a cup of flour and one-fourth teaspoon of salt. Now work this dough with the hands until it becomes smooth and like putty. Sprinkle a moulding board with flour and roll the dough as thin as possible. It should be like a wafer, then roll it up, and with a sharp knife cut it into very thin slices. Shake out these little slices on the board, and let them dry for half an hour or more. Put on the stove a large saucepan containing two quarts of boiling water. Add a tablespoon of salt, and after turning the noodles into the •water, cook them rapidly for twenty-five minutes, then drain off all the water. Have the chops cut from the ribs. Trim them, and season with salt and pepper. Broil for eight min- utes over clear coals. Heap the noodles in the center of a warm dish. Arrange the chops around them. Over the noodles sprinkle fried bread crumbs. Entrees //p How to ixy crumbs — To prepare them, drj' pieces of bread, until thej' will crumble between the fingers. Place the bread on a board and crush lightl}^ with a rolling pin. Most of the crumbs should be so coarse that they will not pass through a flour sieve. Place a frying pan containing two level table- spoons of butter on the fire, and when the butter becomes hot add the crumbs. Stir constantly until the crumbs are brown and crisp. ROULETTE OF VEAL Mrs. A. C. Jones. Small, thin veal steaks; bacon; parslej-; onion. Spread the steaks with the finely minced parsley, and onion; roll, and fasten them with tooth picks. I^et them stand two or three hours. Brown thin slices of bacon in a hot sauce pan. Add a little water. Put in the veal, cook it very slowly one hour, adding a little water if required. Take out the veal when done, and make the gravy, by creaming one tablespoon of flour with one teaspoon of butter, pouring into it, little by little, some of the hot gfavy in which the veal was cooked, then pouring this slowly into cream, when it is ready to serve. BEEF ROLL Mrs. Mary E. Flauders. Two pounds round steak, chopped fine; 2 well-beaten eggs; 3 rolled soda crackers; ^ cup butter; season with salt and pepper, and a little sage; put in a square bread tin and bake, basting often. HEAT PIE Mrs. S. J. Peck. Cold meat; salt; biscuit dough; water; tablespoon butter. Remove the bone and gristle from cold roast beef, steak, or any other meat. Chop it fine. Turn into a pan. cover with water, add butter and stew it a few minutes. Season to taste. Line a deep baking pan with a good biscuit dough. Pour in the meat, put on top crust, and bake. I20 How We Cook in Los Angeles VEAL LOAF Mrs. Lou Ward. Six pigs feet; 8 pounds veal; salt, pepper. Boil separately, until the meat can be picked in pieces. Use sufficient water to give a quart of liquid from each. Then boil all together in one kettle until thick enough to press. Season with salt and pepper in the last boiling. Press over night. BEEF LOAF Mrs. B. M. Ross. One and a half pounds lean steak, chopped fine; 2 eggs; i cup rolled crackers; i small teaspoon pepper; i teaspoon salt; butter. Mix all together and mold into a loaf. Spread bits of but- ter on top and bake carefully. Cut into thin slices when cold. Nice for school lunches or picnics. MEAT LOAF Mrs. E. W. Clark. 3 pounds raw beef, chopped at the market; 3 eggs; 3 large crackers, rolled fine; 3 tablespoons of melted butter; \}^ tea- spoons of salt; a shake of pepper; a little clove and nutmeg. Bake two hours and a quarter in a moderate oven. HAHBURQ LOAF Mrs. M. H. Williams. 3 pounds chopped beef; i cup milk; 6 soda crackers; 2 eggs; salt and pepper to taste. Put the beef, milk, soda crackers — rolled fine, the well- beaten eggs, salt and pepper into a large bowl, and mix thoroughly and bake in a well-buttered bread pan one hour, in a moderate oven. RAGOUT OF LIVER Mrs. C. J. Ellis. Put a little lard into a saucepan, and when hot, throw in half an onion minced fine, one or two sprigs of parsley, Entrees 121 chopped, and slices of calf's liver. Turn the liver several times, allowing it to cook well, and imbibe the flavor of the onion and parsley. When cooked, place it by the side of the fire. In another saucepan make a sauce as follows: Put in a piece of butter, the size of a large hickory nut, when it bubbles, sprinkle in a heaping teaspoon of flour, stir it until it assumes a fine brown color, then pour in a cupful of boiling water, stirring it well with the ^g% whisk; add salt, pepper, a tablespoon of vinegar and a heaping tablespoon of capers. Drain out the slices of liver, put in the sauce, and keep hot till ready to serve. CALF'S LIVER EN BROCHETTE Cut thin slices of liver, and of bacon, into pieces three inches square. Put alternate slices of liver and bacon on skewers, and broil over coals until done and brown. Sea- son with salt, pepper, butter, and a little lemon juice. Kidneys are delicious, cooked in the same way. KIDNEY STEW Miss Delia Clemons. Two beef kidneys; i onion; 4 cloves; ^ pod of red pepper; salt. Put all together, in sufiicient water to cover; boil once; skim; then let simmer three hours, until tender. Next morning, cut them open; remove all fat, and cut in small pieces. Put a large spoonful of butter in a skillet; sift in a little flour; brown; then turn in the kidneys and gravy. Stir until it thickens a little. Serve hot. CHICKEN PIE Mrs. TM. Pickering. One chicken; i tablespoon of snlt; i tablespoon of butter; I tablespoon of flour; water. Cut the chicken in pieces ; boil until tender, in just enough water to cover it, adding the salt when half done. Take out the chicken, thicken the liquid with the flour and butter rubbed together. Season with salt and pepper; boil five minutes. How We Cook i?i Los Angeles Crust — One quart of flour; i cup of butter; 2 teaspoons of Cleveland's baking powder; make into dough, adding a little salt. Roll one-half of this one quarter of an inch in thickness. I^ine a deep dish, allowing an inch to turn over the top crust; put in the chicken and gravy. Cover. Wet the edge and fold over the under crust; press them firmly together. Cut a hole in the center. Spread soft butter over the top. Make an ornament to fit the center and bake until done. OLD VIRGINIA CHICKEN PIE Mrs. E. M. Ross. Spring chicken; sliced bacon; i teacup bread crumbs; I pint of rich cream; i tablespoon butter; yolks of three hard-boiled eggs; salt and pepper. Make a rich pastry, line a deep tin pan with it, put in chicken with other ingredients, cover with a top crust and bake slowly one hour. CHICKEN PIE Katheriiie Duncan Lewis. Pastry — one pint of flour; i coffeecup of butter and lard, mixed; Y-z teaspoon of salt. Chop well in wooden chopping bowl, then mix into a stiff" dough, with ice water, (never touch with the hands, and have the butter frozen), roll out, fold up and put on ice for half an hour. One chicken; 2 tablespoons of butter; 2 tablespoons of flour; one cup of oysters; salt; pepper; celery seed; i pint chicken broth. The chicken should be boiled, cut in pieces, and laid in the baking dish, with the gravy — made of the butter and flour cooked together, to which is added the pint of hot liquor in which the chicken has been boiled. Add salt, pepper, celery seed, and oysters. Cover with the pastry. Bake thirty or forty minutes. No bottom or side crust. E71 trees r2j CHICKEN a la MERINQO Mrs. C. H. Walton. Two chickens; salt pork; 2 tablespoons of butter; 2 table- spoons of onions; 4 tablespoons of flour; i quart white stock or water; i cup of strained tomato; i cup of mushrooms; olives. Singe and cut up the chickens. Roll the pieces in flour and fry them brown in pork fat. Brown the onions in the butter, add flour and stock, simmer five minutes; season; add the tomato, pour over the chicken. Cook twenty min- utes. Add mushrooms and olives. JELLIED CHICKEN Mrs. W. G. Whorton. One chicken; 2 tablespoons gelatine; hard-boiled eggs; salt; pepper. Boil the chicken in as little water as possible until the meat falls from the bones, chop fine; season with salt and pepper. Put in a mold a layer of chicken, then a layer of sliced eggs; alternate these until the mold is nearly full; Boil down to one half the liquor which is left in the pot. While warm, add the gelatine; w^hen dissolved, pour over the chicken. Set in a cool place to jelly. PRESSED CHICKEN Mrs. J. W. Gillette. Two chickens; i cup of butter; i tablespoon of salt; i teaspoon of pepper; i beaten o^gg; a little parsley; hard- boiled eggs. Boil the chickens until the meat separates from the bones. Chop the meat. Boil the liquor until it is reduced to a cup- ful. Add to this the butter, salt, pepper, parsley and beaten egg. Stir this mixture into the chicken. Lay slices of boiled egg in a dish, press in the chicken. Serve, garnished with celerj^ tops. 12^ How We Cook in Los Avgeles CREOLE FRICASSEE Mrs. E. M. Ross. Cut chicken, or any other fowl, into pieces, and allow it to lie in cold salted water for 30 minutes, take out and dry with a towel. Rub each piece with a little black and red pepper and dredge them lightly with flour. Have two table- spoonfuls of ham fat boiling hot in the saucepan, brown the chicken in this. When well-browned on both sides, put in a few rings of onions, and when these are pale brown, add a pint and a half of hot water — celery, salt and pepper to taste; cover closely and cook gently until the chicken is tender. The Creoles color this gravy very often with Chili pepper, which gives it a fine red color. 5ALni OF DUCK Juliet Corson. Dress and cut the duck in small joints before cooking. Roast it brown in its own fat. Dust with dry flour, which is also browned. Cover with boiling water, and stew slowly until tender. iV palatable seasoning of salt and pepper, and a cupful of olives are to be added at any time. SALMI OF DUCK Mrs. Carl Schutze. At elegant dinners, when duck is served, only the breast is used. The portions that remain can be prepared for luncheons as follows: Cut the joints neatly, remove every bit of meat from the bones, crack and put them in a stew pan, with the bits of skin, add I tomato, sliced; i onion, sliced; i carrot, sliced; a few bits of celery, salt, pepper and a very little Spanish pepper. Cover with water and stew slowly two hours, (a longer time will do no harm). In another saucepan brown sufficient flour and butter for sauce for the meat. Strain the liquid from the stew, pour it boiling on the flour and butter. Rub the vegetables through a sieve and add them, and then put in the Entrees 12^ •duck meat, let it get very hot, then serve. On no account let it boil. Spanish pepper should be used cautiously, as a little goes a good way. BRAINS Miss M. E. McLellan. Brains; vinegar; laurel leaves; onions; beefsteak; cloves; flour; butter; pepper; salt. Scald and skin the brains, cover vi^ith vinegar; add a few laurel leaves, two or three cloves and a little onion. Let them stand several hours. When ready to cook, pour oflF the vine- gar and stew them in water about twenty minutes. Make a gravy of beef stock, a little flour and butter. Season with pepper, salt and a little vinegar. Put the brains in the gravy and cook them a few minutes. Serve. BRAIN FRITTERS Mrs. A. C. Doau. One pair beef brains; put in cold salt water for ten or fifteen minutes to remove the blood. Wash them, boil in salted water for fifteen minutes. When cold, cut in slices about half an inch thick. Dip in batter made as follows: One ^%%, well beaten; i cup sweet milk; i cup flour; and a little salt; fry in very hot lard until brown. Serve hot. CREAM FRITTERS Mrs. R. I^. McKuight. Six macaroons; 6 eggs; y^ pint cream; 2 ounces sugar; ^ lemon. Pound the macaroons in a mortar, mix them with the sugar, and grated rind of the half lemon. Beat the yolks soft; and the whites of two eggs to a stiff froth and add. Add the cream; mix well. Fry the fritters a light brown on both sides. Sift sugar over them and serve immediate!}'. GREEN CORN FRITTERS Mrs. W. W. Lord. One quart corn; i teacup flour; 2 eggs; butter, milk. Use sufiicient milk to make a batter, and fry in hot butter, ■one tablespoon to one fritter. 126 How We Cook in Los Angeles LOBSTER CUTLETS Mrs. C. H. Walton. One pint lobster meat, cut fine; i saltspoon salt; i salt- spoon mustard; i cup thick cream sauce; a little cayenne. Mix, and spread half an inch thick on a platter. Cut in the shape of cutlets. Roll in crumbs, then in egg, and agairt in crumbs. Fry in smoking hot fat. Drain, and serve with a claw to represent the bone. NUT SANDWICHES Mrs. C. C. Converse. Bread, butter, English walnuts; Swiss cheese; salt. Cut thin slices of delicately buttered bread into fancy shapes. Spread them with walnuts chopped very fine and mixed with grated vSwiss cheese, slightly salted. Put two together. HACARONI PUDDING Mrs. H. Z. Osborne. One-third package (best white) macaroni; Js cup butter; i cup grated cheese; )j cup sweet milk; i ^'g%\ salt and pepper to taste. Break macaroni into small pieces, and put into a sauce pan of boiling water. Boil for half an hour. Then drain off all of the water and season with the butter, pepper and salt, and half of the grated cheese. Put this into a buttered pud- dmg-dish, and sprinkle the remainder of the cheese over the top, and pour the milk and ^% butter, pepper, and salt. Fill a baking dish with this mixture. Sprinkle the top with bread crumbs, and bake fifteen minutes covered. Then remove the cover and brown five minutes. PARISIENNE POTATOES Mrs. Hugh W. Vail. Cut raw potatoes into small balls, fry them in very hot lard and sprinkle with salt. • Vegetables j6j DUCHKSS POTATOES X. V. z. Bight large potatoes; i tablespoon butter; 2 eggs; salt; cracker crumbs; flour. Boil and mash the potatoes; mix them with the butter, salt and raw yolks; stir all together over the fire. When cold, roll out, using sufficient flour to prevent its sticking to the board; make into shapes according to fancy. Beat the white of one e^g with one tablespoon of cold water; dip the potato in this, roll in cracker crumbs and fr}' in hot lard. FRENCH POTATOES Mrs. Orr Haralson. Potatoes; 2 eggs; yi teaspoon salt; ^ teaspoon pepper; 2 tablespoons flour. Select small new potatoes of uniform size; scrape them clean and white; roll them in batter made after recipe given above. Put a layer in a wire basket and place in a kettle of smoking hot fat until cooked. HASHED POTATOES H. F. G. Potatoes are not good for mashing until they are fully grown. Peel and lay them in cold water for an hour before boiling. Put them in salted boiling water and boil rapidly until done (not overdone); then turn them quickly into a colander; drain dry; return them to the drj^ kettle; mash them smooth; season with salt, a little white pepper, generous piece of butter, and one, two or three tablespoons of sweet cream. Set the kettle over the fire, and with a strong spoon, stir the potatoes until creamy and very light. Serve hot as possible. MASHED POTATOES BAKED Heap creamed mashed potatoes upon a flat dish, shaped into a mound or pine apple; brush lightly with beaten white of Qgg; brown delicately, garnish the edge of the plate with parsley. 1 68 How We Cook in Los Angeles^ LYONNAISE POTATOES H. F. G. One quart cooked potatoes; 3 tablespoons butter; i table- spoon chopped onion ; i tablespoon chopped parsley ; salt ; pepper. Fry the onion in the butter until it is slightly browned, then add the sliced potatoes, well salted and peppered. When thoroughly heated, add the parsley, and cook two minutes. The onions may be omitted. SARATOGA POTATOES Mrs. W. W. Widney. Pare, and slice potatoes thin as possible, lay them in ice water for an hour. Then dry them on a cloth. Drop the slices, few at a time, in deep hot lard, or better still cottolene. Fry to a delicate brown. Take up with a skimmer, la}' them on clean soft paper. Sprinkle with salt, and set them in the open oven, to preserve their crispness. Serve either hot or cold. BOILED RICE X. Y. Z. Wash the rice, drain, and put in boiling salted water. Boil twelve minutes, drain, cover with a thickly folded towel, set in the oven, leaving the door open, and steam it until the grains are dry and bursting. SUnnER SQUASH Mrs. M. R. Siusabaugli. Young squash ; ^^^ ; cracker crumbs ; corn meal ; salt; pepper; butter, and lard. Select solid squash, that have not begun to form seed, cut them in slices a quarter of an inch in thickness, lay them in salt and water for a few minutes. Dip each slice into beaten ^ZZ-> roll ill fills cracker crumbs and Indian meal, well salted and peppered. Fry in hot olive oil, or butter and lard mixed. Ffy briskly at first, afterwards more slowly until tender. Vegetables i6p BAKED HUBBARD SQUASH O. G. M. Cut in pieces, scrape out the seeds and soft part. Bake from one to one and a half hours, according to the thickness of the squash. To be eaten with butter and salt, like baked potatoes. SPINACH Mrs. W. G. Kerckhoff. Four bunches spinach; i cup water; )4 tablespoon salt; 2 tablespoons butter; 2 tablespoons dried bread crumbs, or I tablespoon flour; yi cup cream. Pick apart leaf by leaf the spinach, and wash thoroughly; put into a large stew pan with the water, cover closely and cook for fifteen minutes; then add the salt and cook five min- utes longer. Remove from fire, turn into a colander, and press out as much water as possible; then put into chopping tray and mince very fine. Put butter into frying pan; when melted, add bread crumbs or flour; stir the mixture until it becomes smooth and frothy; then add the chopped spinach and cook for five minutes, stirring constantly; then add the cream and cook for one minute. SPINACH WITH CREAM Mrs. R. L. ilcKnight. Spinach; cream; sugar; nutmeg; stale bread; salt. Pick the leaves from the stalks; wash thoroughly; boil in covered sauce pan with just sufficient water to prevent burn- ing; add salt, and turn frequently while cooking. When tender; drain and chop fine, and return to the sauce pan with sufiicient boiling cream to moisten; add a sprinkling of sugar and a grating of nutmeg. Stir it until thoroughly hot; then pile it high in the center of a hot dish. Garnish around the base with rings of stale bread fried in boiling fat. Serve very hot. BAKED SALSIFY Miss M. E. McLellan. Salsify; breadcrumbs; milk; butter; pepper; salt. Boil the salsify until the skin comes off easily. Remove lyo How We Cook in Los Angeles the skin; slice. Put into a dish a layer of salsify, and a laj^er of bread crumbs with a little butter, pepper and salt on each layer; repeat until the dish is full, having the crumbs on top. Then pour over it as much milk as the dish will hold and bake until brown or from thirty to thirty-five minutes. BOILED SWEET POTATOES X. Y. Z. Wash, and put them in salted boiling water, cover close, and boil rapidly half an hour, longer if the potatoes are large. BAKED SWEET POTATOES X. Y. Z. Boil the potatoes, until they are two thirds done, then peel, and cut them lengthwise in two or three slices. Lay them in a buttered baking pan, sprinkle with sugar and bits of butter, and bake until they are nicely browned. BROILED TOHATOES Mrs. M. B. Welch. Select tomatoes not over ripe, halve them crosswise, dip the cut side into beaten Qgg, then into wheat flour, and place them upon a greased gridiron. When well browned, turn them and cook the skin side until thoroughly done. Put butter, pepper, and salt on the egg side and serve upon a platter. ESCALOPED TOriATOES Mrs. Adolf Ekstein. Breadcrumbs; tomatoes; butter; little sugar; pepper, salt. Put a layer of the bread crumbs in a buttered pudding dish, then a layer of sliced tomatoes (canned ones will do) season with butter, pepper, salt, a little sugar; then a layer of the crumbs, and so on finishing with a layer of crumbs. Bake three quarters of an hour. FRIED TOMATOES FOR BREAKFAST Mrs. T. S. Stanway. Cut large smooth tomatoes in slices half an inch thick; Vegetables lyi dip them in powdered bread crumbs and fry them a light brown in half butter and half lard. 5TUFFED TOMATOES H. F. W. Twelve large smooth tomatoes; i cup bread crumbs; i tablespoon butter; i tablespoon sugar; i teaspoon salt; i teaspoon onion juice; a little pepper. Arrange the tomatoes in a baking pan; cut a thin slice from the smooth end of each, scoop out as much of the pulp and juice as possible, without spoiling the shape. Mix this with the other ingredients. Fill the tomatoes, put on the tops, and bake slowly, three quarters of an hour. Slip a pancake turner under them and lift gently on to a hot platter. Garnish with parsley. BAKED TOHATOES Mrs. W. W. Widuey. Tomatoes; butter; salt; pepper. Cut a piece the size of a quarter dollar from the stem end of large smooth tomatoes, put in each a salt spoon of salt, half as much pepper, butter the size of a nutmeg; set them in a pan and bake nearly an hour. Particularly good with lamb, or mutton chops. BAKED DICED TURNIPS ISIrs. Adolf Ekstein. Turnips, cooked in salted water; cream gravy; cracker crumbs. Cut the turnips into dice, and cook in the salted water; when done, put into a colander and douse with cold water; then place in a baking dish and pour the cream gravy over them, cover with cracker crumbs and bake until brown. EGGS AND CHEESE BOILED EGGS H. F. W. Put the eggs in cold water over a moderate fire; if desired soft, they will be sufficiently cooked by the time the water reaches the boiling point; if hard, leave them in the water fifteen minutes, keeping it just below the boiling point. Cooked in this way the yolks will be dry, mealy and healthful. BAKED EGGS Mrs. A. C. Doau. Six fresh eggs; 6 tablespoons rich sweet cream; pepper, salt. Grease an agate pie pan thickly with butter. Break into it the eggs, and pour the cream between them. Season to taste, and bake them for four minutes in a hot oven. BEAUREGARD EGGS Mrs. Fannie H. Shoemaker. Five eggs; i tablespoon corn starch; 5 squares of toast; Vi pint milk; butter size of a walnut; salt and pepper to taste. Boil the eggs twenty minutes, remove the shells. Chop the whites fine, rub the yolks through a sieve. Do not mix them. Rub the butter and cornstarch together, and stir into the boiling milk. Add the whites, salt and pepper; lay the toast on a hot dish, cover it with the white sauce, then with a layer of yolks, repeat once. Sprinkle the top with a little salt and pepper. Stand it in the oven for one or two minutes, then serve. EGGS BRONILLE H. F. W. Six eggs; ^ cup cream; 2 mushrooms; 3 tablespoons butter; i teaspoon salt; a little pepper; a slight grating of nutmeg. Eggs and Cheese //j Dice the mushrooms, and fr)^ them one minute, in one tablespoon of the butter. Beat eggs, cream, pepper and salt together; add the butter and mushrooms. Put this mixture in a saucepan over a moderate fire, stirring it until it begins to thicken, then take from the fire and beat rapidly until it be- comes thick and cream5\ Then heap on slices of toast, garnish with toast points and serve immediately. CURRIED EQG5 Mrs. Chas. Capen. Four eggs; i teaspoon chopped onion; i tablespoon butter; i heaping tablespoon flour; ]2 tablespoon curry powder; i cup cream; salt; pepper; bread crumbs. Boil the eggs half an hour; shell, and slice into a shallow dish. Frv the onion in the butter, being careful not to burn it; add flour. and curry powder. Pour the cream on slowl3^ Add salt and pepper to taste. Simmer until the onion is soft, then pour over the eggs, cover with buttered bread crumbs and brown, in the oven. Serve hot. ESCALOPED EQQ5 Miss H. B. Freeman. Melt a small piece of butter and two very thin slices of cheese in a frying pan; break in the number of eggs you wish to use; drop small pieces of butter over them, season with salt and pepper, and then sprinkle thickly over the top nice bread crumbs; place in the oven and let remain until the yolks are of a jelly-like consistency, then serve. ASPARAGUS OMELET FOR BREAKFAST H. F. \V. Four tablespoons cream; 4 tablespoons asparagus; 4 eggs. Beat the eggs with the cream, and proceed as for plain omelet, when ready to fold, spread over it the asparagus; the soft heads, which have been cooked, cut up, and heated in a little butter. 77/ How We Cook hi Los Angeles BAKED OHELET Mrs. W. J. Brown. Six eggs; i cup sweet milk; 2 tablespoons flour; butter size of an ^z%\ ^ pinch of salt. Stir the flour into a little of the fnilk; add the rest of the milk and the yolks well beaten, mix thoroughly. Just before cooking stir in the stiffly beaten whites. Heat the butter in a spider or earthen baking dish, being careful not to burn it; pour in the mixture and bake about ten minutes in a moder- ate oven. Loosen it with a knife and slip it on a hot platter and serve. TOHATO OMELET Mrs. J. H. Joiies. Six eggs; i cup milk; i tablespoon flour; pinch salt. Beat the whites and yolks separately. Mix the flour and milk; add the yolks and then the well-beaten whites, and a tomato which has been previously boiled, mashed, strained and seasoned. Place in a well-buttered dish and bake in a quick oven five minutes. CHEESE OHELET Mrs. Anua O'Melveny. Beat 6 eggs very light, whites and yolks separately. Add to the yolks i small cupful of warm milk, salt and pepper, and lastly and lightly, the whites and some rich grated cheese. Have a good sized lump of butter heating in the frying pan, and when very hot pour in the mixture, taking care that it does not scorch. As soon as it sets, put in the oven covered, and bake about eight minutes. When done turn over on a hot platter and serve at once. A DELICIOUS OMELET H. F. W. One small cup bread crumbs; i cup sweet milk; 3 eggs; I tablespoon butter; a little salt. Soak the crumbs in the milk over night. In the morning E^gs and Cheese 775 beat the whites and yolks separately, adding the yolks and and salt first, then the whites. Stir lightly, and pour into a shallow frying pan, in which is the hot butter. Fry a light brown and serve at once. It should be folded almost as soon as it begins to set, in order to have it light and tender inside. Substitute cold mashed potato for the crumbs and you have potato omelet. It may be baked if preferred. FRIAR'S OriELET X. Y. Z. Ten large apples; i egg; butter; sugar; bread crumbs. Peel, slice, and stew the apples, seasoning them to taste, with butter and sugar, when cool beat in the ^%%. Butter thickly the inside of a plain mold that will hold three pints. Over the butter put an half inch layer of bread crumbs, then pour in the apple sauce; cover with a thick layer of crumbs; bake in a moderate oven until brown. Turn out of the mold, dust with powdered sugar. Serve hot with cream or sauce. EGG OHELET Mrs. John L. Truslow, Santa Barbara. To each person allow i egg; i even teaspoon butter; 2 tablespoons sweet milk, salt and pepper to taste. Break the whites of eggs in pudding dish and beat well. Beat the yelks till light; add melted butter, salt, pepper, and milk; turn into the whites stirring all the time. Bake in nice oven ten or fifteen minutes and serve immediately. WELSH RAREBIT H. W. W. One half ft American cheese ; i tablespoon butter ; i gill milk; i egg, yolk; salt; pepper; mustard. Grate the cheese, put in a sauce pan with the butter, a little mustard, pepper, and salt. When the cheese begins to melt, stir in slowly the milk ; when smooth add the yolk. Spread the mixture on slices of buttered toast and serve in a chafing dish. 1^6 How We Cook in Los Angeles RAREBIT a la SOYER Mrs. C. J. Ellis. One half lb rich cheese ; 2 oz. butter ; i teaspoon mustard (made); salt, little; cayenne, plenty; 2 eggs (beaten). Stir with wooden spoo?i. Cut cheese into small cubes, as nearly as possible of a size. Put eggs in after it is nearly cooked. Serve on hot toast, on very hot plates. CHEESE BALLS O. G. M. Bread crumbs; salt; pepper; grated cheese; i egg. Kqual quantities of bread and cheese; season. Mix into a paste with the egg, roll into balls, and fr}- in boiling oil, butter, or cottolene. CHEESE CAKE5 Mrs. M. B. Welch. One and one half ounces butter; i^^ ounces sugar; i egg\ five drops of almond essence; grated rind of a lemon; a sprin- kle of nutmeg; i ounce of cracker crumbs; 4 tablespoons milk. Bake in patty pans lined with puff paste. CHEESE FONDU Mrs E. R. Smith. One fourth lb of cheese; i gill of milk; 3 eggs; butter, pepper, salt. Grate the cheese, and heat it in the milk until it is per- fectly melted. Remove from the fire, add the eggs (beaten) and seasoning. Put butter in dish and set to melt. When melted pour in the cheese mixture. Heat in a moderate oven until it stiffens. A good luncheon dish. CHEESE FONDU E. P. T. To 2 tablespoons of slightly browned flour, add % saltspoon mustard, yi saltspoon white pepper, a few grains Eg^^s and Cheese ijy cayenne, i tablespoon butter, i saltspoon soda, ^2 cupful skimmed milk and ^ tb grated cheese. Heat over boiling water until the cheese is melted, add quickly 3 well beaten eggs, stir until smooth, put in patty pans or paper cups, bake quickly and serve very hot. CHEESE RAflAKINS Mrs. Fannie H. Shoemaker. Four tablespoons grated cheese ; 2 tablespoons butter ; i gill milk ; 2 ounces bread ; 3 eggs, yolks of two, whites of three; yi teaspoon mustard; cayenne and salt. Boil the bread and milk, stirring until smooth. Add the butter and cheese, stirring over the fire one minute. Remove from the fire, add the yolk and seasoning ; then carefully stir in the stiffl}' frothed whites, pour into a buttered dish and bake fifteen minutes in a quick oven. CHEESE STRAWS Mrs. C. B. Woodhead. One cup flour; i cup grated cheese; 2 oz. butter; pinch of salt; a dash of ca5'enne ; water to make of the consistency of pie crust dough. Roll in sheets quarter of an inch in thickness, cut in strips, and bake in a moderate oven. CHEESE CROQUETTES Mrs. F. S. Hicks. Ten ounces Roquefort cheese ; 5 ounces butter; cream ; cayenne. Mix the cheese with the butter, which should be fresh and not too highl}' salted, add enough cream to give it the consist- ency of paste. Make it hot with cayenne, but not too hot. Mould in the shape of small croquettes, and serve with water crackers, and coffee. CHEESE AND EGG TOAST Mrs. M. G. Moore. One tablespoon cheese ; ^ pint cream or milk ; 2 eggs; butter; salt, pepper; slices of toasted bread. ijS How We Cook in Los Angeles Cut the cheese into small pieces ; put it into the cream or milk; boil until melted. Season with salt, pepper and butter, add eggs (well beaten), and remove from the fire, stirring for a few moments. Spread over the slices of toast. CHEESE SOUFFLE H. F. W. Six ounces Parmesan cheese ; i saltspoon dry mustard ; i saltspoon white pepper; 2 ounces butter; a pinch of cayenne ; I gill milk; 2 tablespoons flour; 6 eggs. Grate the cheese, put it in a sauce pan with the mustard, pepper, and cayenne. Stir into this mixture the flour and butter; then add the milk slowly. Put the sauce pan on the fire and stir the contents until a thick rich cream is formed, being careful that it does not boil. Remove from the fire, add the well beaten yolks, then the whites, stiffly frothed. Pour the mixture into a pudding dish and bake in a moderate oven twenty minutes. Serve immediately. CHEESE WITH RICE One cup rice ; 2)/2 cups boiling water ; i tablespoon salt ; ^ ft) cheese; cayenne; milk; cracker crumbs; butter. Rub the rice through several waters; put it in the boiling salted water. Steam until tender, stirring with a fork instead of a spoon so as not to break the kernels. When the rice is done, put a layer into a buttered pudding dish, dot it with shavings of cheese and a speck of cayenne. Repeat until the rice and cheese are used, having the top layer of cheese. Add milk to half the depth of the contents of the dish, cover with buttered cracker crumbs and bake until the cheese melts. This can be served as an entree witli lamb or as a break- fast dish. BREAD A. C. There are three important requisites in the composition of good bread : — good flour, good yeast, and thorough kneading. Flour should be white and dr3% and sifted before using. The bowl or pan in which a bread sponge is mixed should be thoroughly wrapped in a thick cloth, flannel being preferable. BREAD Mrs. W. H. Perry. One cake Royal yeast ; 6 cups water; y^, cup milk ; i tea- spoon salt; a small piece of butter; flour. Make a thin batter of flour and three cups of water; to this add the yeast which has been softened in warm water. When light, add the salt, butter, milk, three caps of water, and flour enough to make very stiff. Let it rise over night. In the morning add more flour. Knead thoroughly and make into loaves. This recipe will make most delicious rolls. YEAST BREAD Mrs. JI. S. Mathisou. One cake Magic yeast ; i pint lukewarm water ; i quart new milk ; i quart cold water ; i tablespoon salt ; 2 table- spoons sugar; flour; butter or lard. At noon soak the yeast in the warm water fifteen minutes, then stir in flour sufficient to make a stiff" batter. Set it in a warm place (not too warm) until very light. In the evening scald the milk and add it, with the water, salt, sugar and flour, enough to knead. Knead it half an hour, then rub the top of the dough with butter or lard, to prevent its drying. In the morning knead another half hour, divide into six loaves, and when sufficiently light bake one hour in a hot oven. When taken from the oven, wet the tops of the loaves i8o How We Cook in Los Angeles with sweet milk, to soften the crust. Do not wrap the bread in cloths until it is cold. POTATO YEAST Honora Fogarty. Four large tablespoons flour ; i tablespoon salt ; i table- spoon sugar; )^ salt spoon ginger ; 4 potatoes, medium size ; 2 quarts water. Cook the potatoes in the water ; when done, mash them and add with the water to the other ingredients. vStir thor- oughly. When cool add i cake of Magic yeast soaked in ^ cup cold water. YEAST BREAD Honora Fogarty. One quart lukewarm water ; i pint yeast ; i tablespoon salt. Make a sponge, cover carefully, let it stand until ver}' light, then mix it stiff. L,et it rise one hour ; mold into loaves. L,et it rise again; bake one hour at least. This quantity will make four loaves and a pan of biscuits. GOOD BREAD H. F. W. One cake Magic yeast ; i tumbler warm water ; 4 table- spoons flour; 1^2 cups boiling water; flour; warm water. Soak the 3'east in tumbler of warm water thirty minutes. Mix the measured flour in the boiling water. Stir till like cream. When lukewarm add the yeast; keep this in a warm place twelve hours. Then add two pints warm water, beat (not stir) fifteen minutes. Then set it in a warm place to rise over night. In the morning heat the batter, until lukewarm. Add flour; knead until it does not stick to the board, When light, mold into loaves. Bake in a moderate oven forty-five to sixty minutes. BREAD STICKS Mrs. John Wigmore from Mi.ss Parloa. Four cups flour; % cup butter; i cup boiled milk; }\ cake Bread i8i compressed yeast ; 3 tablespoons cold water ; i tablespoon sugar; i teaspoon salt, scant measure; white of i ^%^. Melt the butter in the milk. Dissolve the yeast in the water. Beat the white of egg to a stiff froth. Add all the ingredients to the flour. Knead well, and let the dough rise over night. In the morning make into balls the size of large walnuts. Roll these into sticks a foot long. Place them two inches apart in long pans. Let them rise half an hour in a cool place. Bake twenty-five minutes in a moderate oven. They should be quite dry and crisp, RYE BREAD Mrs. T. D. Stimsou. One quart boiling milk; a little salt; 2 tablespoons butter ; 2 tablespoons sugar ; J4 cake compressed yeast ; ^i cup corn meal; rye flour; wheat flour. Add butter, sugar and salt to the milk. When it is luke- warm; add the yeast, dissolved in a little sweet milk, the corn meal, and rye flour, until it is stiff" as can be stirred with a spoon. Let this stand until morning ; then knead. When light, make into loaves, using a little wheat flour on the board, and put in pans to rise. This makes two loaves of very nice bread. OATriEAL BREAD Mrs. T. W. Brotherton One cup oat meal ; i cup warm water ; y^ cup sugar ; i tablespoon melted butter ; }l cake compressed j^east ; wheat flour. The oat meal should be cooked and salted as for the table. In the evening add the other ingredients, stirring in all the wheat flour possible. Let it rise over night. In the morning stir in more wheat flour; put in pans. Let it rise again, then bake in a moderate oven one hour. ROLLS Mrs. C. W. Pendleton. One pint milk ; 2 tablespoons sugar ; i tablespoon lard, large; l-z cake compressed yeast; i quart flour; i pinch salt ; warm water; soda the size of a pea. i82 How We Cook in Los Angeles Scald the milk, add lard and sugar. Dissolve the yeast in a little warm water. When the milk is cool add the yeast and flour. I^et this batter stand over night. In the morning add flour to make a dough. Knead this, adding the salt and soda. L,et it stand two or three hours, then knead again and mould. I make mine round, and turn one side over the other. I^et them rise one and a half hours. Bake in a moderate oven. FRENCH ROLLS Marian Harlaiid. One pint milk; 2 eggs; 4 tablespoons yeast; 3 tablespoons butter; i teaspoon salt; 3 pints flour; or enough to make a soft dough; i tablespoon white sugar. Warm the milk slightlj^ and add to it the beaten eggs and salt. Rub the butter into the flour quickl}- and lightly, un- til it is like yellow powder. Work into this gradually, with a wooden spoon, the milk and eggs, then the 5'east. Knead well, and let it rise for three hours, or until the dough is light and begins to crack on top. Make into small rolls; let them stand on the hearth twenty minutes before baking in a quick oven. Just before taking them them up, brush over with white of ^z%. Shut the oven door one minute to glaze them . SWEETENED FRENCH ROLLS Mrs. E. B. Millar. Two cups milk; i cup home-made yeast; 3 tablespoons sugar; i tablespoon butter; i ^gz- To the milk, yeast, and beaten ^gg, add sufficient flour (into which the butter should be worked) to make a stiff batter. Mix well. Let it rise over night. In the morning knead it (not too much). Roll out into rounds, fold over, lay in a pan, cover closely, and set them in a warm place, un- til very light. Bake quickly in a moderate oven. VIENNA R0LL5 Juliet Corson. Four fts. flour; 3 pints milk and water; 3 2 ounce of salt; Bread j8j 1 3/( ounces fresh compressed \'east, These proportions are for an ordinar)^ family. Place the flour in the bread bowl, and in it put the milk, water and salt; mix with the liquid enough of the flour to make a very thin batter; next rub the yeast to powder between the hands, and mix it into the batter; cover the bread closelj^ and let it stand for three-quarters of an hour. At the end of that time mix in the rest of the flour smoothl5% and let the dough thus made stand again, closely covered, for two hours and a half, until it is light and elastic; then cut into pound pieces, and each pound into twelve equal parts; flatten these small pieces of dough into squares three quarters of an inch thick, fold their corners to the center, pinch them down to hold them, and turn the little rolls thus made over on a board covered with cloth; let them stand about ten minutes, turn them up again on a baking sheet, and put them into a hot oven and bake quickly for about fifteen minutes; when half done brush them with milk, return them to the oven and finish baking them. PARKER HOUSE ROLLS Mrs. T. D. Stimsou. One pint boiling milk; i heaping tablespoon butter; i heaping tablespoon sugar: i even teaspoon salt; ^ cake com- pressed 5' east; best wheat flour. Add butter, sugar, and salt to the boiling milk, let it cool until lukewarm, then add the yeast, and stir in the flour grad- ually until thick enough to knead. Knead ten minutes, cover with a cloth, place a heavy pan, or molding board over it; let it stand until morning. Knead again, and let stand until ten o'clock, then roll out, cut with a biscuit cutter, butter half of the upper side and lap over the other; put in a pan, leaving plenty of room between; when light bake twenty minutes. This makes three dozen rolls. BEATEN BISCUIT Mrs. J. W. McKinley. One pound flour; 2)4 ounces lard; a pinch of salt; water to make a stiff" dough. t8^ How We Cook in Los Angeles lyay the dough on a molding board, and beat with a roll- ing pin, adding flour as it softens. Beat until the dough will crack as it is pulled apart. It will require about five hun- dred strokes. Make into biscuit the size of a large walnut, and bake in a moderate oven. BAKING POWDER BISCUIT Martha Bashor. Two pints flour; i tablespoon lard or butter; 2 teaspoons Cleveland's baking powder — heaped; sweet milk. Knead little as possible. Bake in a quick oven. CREAH BISCUIT , :Mrs. J. M. Stewart. One quart flour; i coffee cup sour cream; 2 heaping tea- spoons Cleveland's baking powder; }4 teaspoon soda; a little salt; sweet milk. Mix the baking powder in the dry flour, and stir it into the cream with the soda and salt. Use enough sweet milk in mixing to make the dough roll easily. Bake in a hot oven. The above makes a superior crust for strawberry short- cake. Roll the dough in two equal parts. Put them together, spreading butter between, that they may separate easily when baked. TWIN BISCUIT Miss Ida A. Maynard. One pint flour; )4 teaspoon salt; 2 teaspoons Cleveland's baking powder; i tablespoon butter; milk. Sift together flour, salt and baking powder. Rub in the butter. Add enough milk to make a soft dough. Roll thin. Cut into rounds with a small cutter. Spread these with softened butter, then cut more rounds, and put one on top of each of the buttered ones. Bake about ten minutes in a very hot oven. GRAHAM SHORTCAKE Mrs, T. W. Brotherton. One half cup butter; i cup sugar; >^ cup water or milk; 3 well-beaten eggs; i cup graham flour, (sifted); % cup Bread 185 white flour; 2 teaspoons Cleveland's baking powder, sifted with flour. Delicious with strawberries or raspberries. Cream an improvement. To be baked in layers — berries added just before serving. BROWN BREAD Mrs. Vida A. Bixby. Two cups corn meal; i cup graham flour; i cup white flour; 2 cups sour milk; i cup molasses; 2 eggs; i teaspoon soda; salt; i cup raisins. Mix together the corn meal, graham and white flour. Add milk; molasses, eggs, soda, and a little salt. Raisins should be put in last, if used at all. Their use is optional. Steam four hours. Brown in oven one half hour. BOSTON BROWN BREAD Mrs. J. J. Melius. Two cups corn meal; i cup r3'e flour, or sifted graham; 2 cups sweet milk; i cup sour milk; ]/z cup molasses; Yi teaspoon salt; 2 tablespoons melted butter; i teaspoon soda, dissolved in a y'l cup of hot water. Pour the mixture into a buttered tin and steam three hours, then bake twenty minutes, leaving on the cover. Be careful to keep the water boiling. STEAMED QRAHAH BREAD Mrs. H. Z. Osborne. One and one half teacups sour milk; i ^zz; i teaspoon saleratus; ^ cup sugar; ^ cup molasses; Y-z teaspoon salt; shortening, the size of an ^^%. Stir in enough graham flour to make a thin batter, then add the 0.%% well beaten, and stir in wheat flour until the batter is thick. Put it in a well-greased tin. Steam two hours, then brown it in the oven. SOUTHERN RICE BREAD Mrs. S. T. Rorer. Three eggs; i^ pints milk; i teaspoon salt; i pint white 1 86 How We Cook in Los Angeles corn meal; i tablespoon melted butter; i cup cold boiled rice; 2 teaspoons Cleveland's baking powder. Mix and beat well. Add the baking powder last. Bake in round, shallow pans (well greased) thirty minutes. Serv^e hot. THE REAL OLD CORN PONE Mrs. M. A. Gibson. Corn meal; molasses; salt; boiling water. Make a thin mush; when cool, stir in meal until about as thick as graham bread dough — (a stiff batter). Add a little salt, and a little molasses to sweeten. Pour into a well-greased Dutch oven, and put in a warm place to rise. When light, it will be raised in the middle and break in little cracks all over the top, have the coals of fire ready to put on top and under the oven. • Stand it with one side to the fire for a short time, then turn it a little, and continue turning it until everj^ part has been exposed to the fire. When carefuU}^ made this is delicious. CORN BREAD Mrs S. J. Peck. Two cups sour milk; i cup flour; ^ cup warm water; 2 ^&SS; Yz teaspoon soda; i teaspoon salt; corn meal. Mix flour, milk, salt and eggs. Stir in sufficient meal to make a stiff batter. Add the soda, dissolved in warm water, last. Pour the mixture into a hot pan well greased. Bake to a nice brown. To be eaten hot. STEAHED CORN BREAD Mrs. D. S. Dickson. Two cups corn meal; 2 cups buttermilk; i cup syrup; i cup flour; i teaspoon soda, (dissolved). Steam three hours. CORN PONE Mrs. R. C. Hunt. Two cups corn meal — heaped; i cup flour; 2j4 cups sweet milk; 2 tablespoons white sugar; i tablespoon lard; 2 tea- spoons Cleveland's baking powder; i teaspoon salt; 3 eggs. Bread rSj Beat all together very thoroughly, adding the stiffly frothed whites of the eggs last. Pour into a well-greased dripping pan and bake in a hot oven. Good. SOUTHERN HOE CAKE Mrs. James Foord. Two cups corn meal — fresh; i teaspoon salt; boiling water. Scald the meal by pouring boiling water on it. It should not be stiff. Pour into a shallow pan, making the cake half an inch thick. Bake in a hot oven until of a light brown. JOHNNY CAKE Mrs. Z. L. Parmelee. Two cups yellow corn meal; i cup flour; ^ cup molasses; % cup shortening; 2 cups sour milk; i teaspoon soda; a pinch of salt. Beat the mixture thoroughlj^ and pour into tins, that it may be an inch or more in thickness, before baking. While baking, after it begins to brown, brush the top with melted butter. This is a great improvement. Sweet milk and two heaping teaspoons of Cleveland's baking powder may be used instead of sour milk and soda. JOHNNY CAKE Mrs. I. H. Prestou. Half cup brown sugar; ^ cup butter and lard — mixed; Y-z cup wheat flour; ^ pint sweet milk; 2 teaspoons Cleve- land's baking powder — heaped; ^ teaspoon salt; 2 eggs. Corn meal to make a batter. Mix the ingredients as for •cake. Bake three quarters of an hour. TEA nUFFINS Mrs. A. C. Radford. One quart flour; i pint milk; 3 eggs well beaten; 2 table- spoons melted butter; 2 teaspoons Cleveland's baking powder. Mix the baking powder with the flour; add the eggs, butter and milk. Bake in buttered rings in a quick oven. iS8 How He Cook in Los Angeles ' OATHEAL MUFFINS Mrs. C. C. Couverse. One cup cooked oatmeal; i pint flour; Y^, pint milk; ^ cup lukewarm water; % of a yeast cake; i tablespoon sugar r 1 teaspoon salt. Scald the milk, add sugar and salt. Cool. Add the yeast dissolved in the water, then the flour mixed with the oatmeal. Beat thoroughly and let it rise, then beat again. Fill the pans two-thirds full. Set in a warm place twenty minutes. Bake thirty minutes in a moderate oven. nUFFINS, No. 1 Mrs. S. E. Smith. One pint warm milk; flour; lump of butter, the size of an ^ZZ'^ /^ cup yeast; salt. Sufficient flour should be used to make a stiff batter. I^et it rise over night. In the morning before baking, it should stand in tins half hour. Quick oven. MUFFINS, No. 2 Mrs. S. E. Smith. One cup milk; 3 cups flour; 4 teaspoons melted butter; 2 eggs; I teaspoon soda; 2 teaspoons cream tartar. Dissolve soda in the milk. FLOUR MUFFINS Mrs. H. E. Smith. One and half cups sweet milk; 3 cups flour; i tablespoon sugar; i tablespoon melted butter; 2 teaspoons Cleveland's baking powder; i egg; a little salt. Bake in muffin rings. ENGLISH MUFFINS Mrs. I. N. Van Nuys. Four cups flour ; 2 cups milk ; i tablespoon sugar ; 3 tea- spoons Cleveland's baking powder; i teaspoon salt; 2 eggs. Bake in rings on a hot griddle. Bread i8g ENGLISH MUFFINS Mary Roach. One pint lukewarm potato water ; 2 tablespoons mashed potato; I large cup yeast; flour; corn meal. Mix like soft bread dough. When very light, roll and cut with a large cutter, sprinkle corn meal over the molding board, leave the muffins upon it until light ; then bake on a pancake griddle until quite crisp. CORN nUFFINS Mrs. Jerome Curtiu. Two cups flour ; 3 cups milk ; i cup corn meal ; l^ cup butter; 1 tablespoons sugar; 2 teaspoons Cleveland's baking powder; salt. Lard may be used instead of butter. Bake in gem pans, CORN nUFFINS Mrs. J. H. Jones. One half cup butter ; i cup sugar, scant ; 2 cups flour ; 4 €ggs; I pint milk; i cup Indian meal; 2 teaspoons Cleveland's baking powder. Cream the butter and sugar, add the eggs, then flour, milk, etc. Bake ten or fifteen minutes in a quick oven. GRAHAM GRITS OR CORN MUFFINS Mrs. Augusta Robinsou. One cup white flour ; i cup graham grits or corn meal ; i small tablespoon sugar or molasses; i ^g^; i small tablespoon melted butter; ^ teaspoon salt; 1 teaspoon soda; 2 teaspoons cream tartar; sweet milk enough to make a stiff" batter. Bake in a fairly hot oven. This recipe makes eight or ten muffins. WAFFLES Mrs. W. H. Perry. One cake Royal yeast ; 2 teacups milk ; V2 teaspoon salt ; yz teaspoon baking soda; i ^%^; flour; warm water. Dissolve the yeast in a little warm water, add the milk, I go How We Cook in Los A^igeles salt, and flour enough to make a thin batter. In the morning stir in the soda and egg (well beaten). Bake in waffle irons. WAFFLES Mrs. A. S. Averill. One pint buttermilk ; i tablespoon sugar ; 2 tablespoons melted butter; i teaspoon soda, scant; 2 eggs; flour; salt. Stir flour into the buttermilk until the spoon can rest on top of the batter. Add sugar, butter, salt, and soda, and just before baking, the eggs well beaten. These, as all other kinds of warm breakfast cakes, are better if mixed over night, adding the soda and eggs in the morning. WAFFLES Mrs. W. B. Holcomb. One quart flour ; 3 teaspoons Cleveland's baking powder ; Y-z cup butter; 3 eggs; a little milk. Sift flour and baking powder together. Rub in the butter, add sufficient milk to make a stiff batter. Eggs beaten sep- arately are added last. Waffle irons should be hot and filled two thirds full. WAFERS Mrs. H. K. S. O'Melveny. One pint flour, prepared is best; i cup milk; i tablespoon butter; i teaspoon salt. Rub butter and salt into the flour, wet with the milk, roll as thin as possible, cut into rounds with a cake-cutter, and roll again, thinner than possible — they should be translucent. Transfer them to a floured pan and bake in a quick oven until delicately browned. Very dainty. GRAHAM QEHS Mrs. E. K. Smith. Two large spoons sugar ; 2 eggs ; i ^4 cups sour milk ; i teaspoon soda ; a good sized piece of butter. Rub the sugar and butter together, then add eggs, milk, and soda. Buttermilk may take the place of sour milk. This recipe will make one dozen gems. Bread igr QRAHAfl GEHS Mrs. W. B. Holcomb. One and a half pints graham flour ; i Qgg ; sweet milk ; 3 teaspoons Cleveland's baking powder; i tablespoon butter ; i tablespoon sugar. Mix the baking powder in the flour, rub in the butter, add salt, sugar, and the beaten egg. Stir these ingredients to a batter with milk. Drop in hot gem pans and bake in a quick oven. CORN QEnS Mrs. \V. M. Dickson. Two cups corn meal ; 2 cups flour ; 2^3 cups sweet milk ; 2 eggs; ]A cup butter, i tablespoon sugar; 2 teaspoons cream tartar; i teaspoon soda. AUNTY'S BANNOCKS One pint meal ; i pint milk ; i pint water ; 2 tablespoons sugar; 5 eggs, a little salt. Scald the meal in the water, add the eggs while hot, bake one hour. Good. JOLLY BOYS Mrs. S. T. Rorer. One pint yellow corn meal; ^ cup butter; 3 eggs; i pint warm milk; i yeast cake; 2 tablespoons warm water; ]/2 cup sugar; flour. Scald the meal (it should be moist, not wet). Cream the butter, add the eggs well beaten, then the milk (scalded, and cooled). Beat, add meal, yeast (dissolved in two tablespoons of water), sugar, and flour to make a soft dough. Cover, and set in a warm place over night, or until ver}' light. Make into balls the size of English walnuts, place on a floured cloth, and when light (about an hour), fry in smoking hot fat. Dust with powdered sugar, and serve. FRITTERS Mrs. Homer Cooke. One pint sweet milk; 2 eggs; ^^ teaspoon Cleveland's fg2 How We Cook in Los Angeles bakiug powder; i small teaspoon salt; flour; hot fat; maple molasses. Use sufficient flour to make a thin batter; fry in hot fat, and serve with maple molasses. DELICIOUS PUFFS FOR TEA Mrs. C. C. McLean. One pint sweet milk; 6 eggs; a large pinch of salt; flour. Beat the yolks until they are very light; stir in the milk, salt, frothed whites, and flour to make a batter about the con- sistency of boiled custard. Bake in gem pans in a quick oven. POP OVERS Mrs. H. E. Smith. Two eggs; 2 cups milk; 2 cups flour; a pinch of salt. Beat very light, drop in hot gem pans, bake half an hour in a quick oven. GRIDDLE CAKES Miss M. E. McLellan. One quart sour milk; i teaspoon salt; i teaspoon soda; i tablespoon sugar; 2 eggs; flour. Mix over night, using enough flour to make a very stiff" batter; in the morning, add the sugar, the soda dissolved in warm water, and the eggs well beaten. ADIRONDACK GRIDDLE CAKES H. F. \V. One pint sour milk; i pt. flour; 2 eggs; i teaspoon soda; Yz teaspoon salt. Mix flour and milk together; stand over night. In the morning add eggs well beaten, soda, and salt. Bake on hot griddle. A delicious griddle cake. RICE GRIDDLE CAKES Miss M. E. McLellan. One small cup boiled rice; i cup sifted flour; 24 cup milk; I tablespoon sugar; i beaten ^ZZ'^ ^ little melted butter; salt; I teaspoon Cleveland's baking powder. Bread ipj Sift the sugar and baking powder with the flour. Beat the eggs separately, and add the whites last. If a half pint cup is used, two eggs will be needed. CRUMB CAKES Mrs. T. W. Brotherton. One and one third cups crumbs of stale bread; 3 cups sweet milk; 3 eggs; i dessert spoon Cleveland's baking powder; flour. Soak the crumbs in the milk over night. In the morn- ing add baking powder, eggs well beaten, and flour suffi- cient to make them of the right consistenc}- for baking on a griddle. WHEAT CAKES Mrs. Homer Cooke. One cup of buttermilk; i teaspoon soda; flour; salt. To every cup of rich buttermilk, add one small level teaspoon of soda; salt to taste, with sufficient flour to make a thin batter; beat until light. FLANNEL CAKES Mrs. M. Hagan. One quart flour; i ^gg; Yo teaspoon soda; sour milk. Make a batter of the milk and flour; beat the q%^ with the soda until very light, and add it to the batter. CORN MEAL PANCAKES L. C. Goodwiu. One pint sour milk; i cup flour; i cup corn meal; i tea- spoon soda; 2 eggs; a little salt. Beat whites and yolks separately, adding the whites last. CAKE Miss Farmer, Boston Cooking School. In making cake only the best materials should be used ; and these, with accurate measurements and care in baking, can hardl}' fail to produce good results. Pastry flour should always be used, and fine granulated sugar, unless otherwise specified. If bread flour is used instead of the pastry, less is required ; allowing a difference of one tablespoonful for each cupful called for by the recipe. The materials should first be brought together and prepared and the pans buttered. Use clarified butter for this, procuring it b}' melting the butter and carefully turning it off so that the salt which sinks to the bottom, may be left behind. It is easier to use a small brush in buttering. The pans may be papered, if liked, but a thin dusting of flour is just as good, dredging the pan with flour and then shaking out all that one can, leaving only as much as will be taken up by the butter, which will be only a fine dust. Square or round pans are best for cake, as they are more easily handled and the cake bakes more evenly. The cake should not be poured into the pan, but put in by spoonfuls, one in- each corner first and then in the center, smoothing it over and having the sides and corners, if anything higher than the center, as they will cook quicker and shrink more. For baking cake a rather moderate oven is required for most kinds. No thermometer has as yet been invented which can satis- factorily test the heat of the oven, and it must be tested by the hand or by flour, which if nicely browned in five minutes, will show the temperature to be just right. If too hot, the heat may be reduced in any way most convenient, not, however, by placing water in the oven unless absolutely necessary as the moisture generated will interfere with the Cake J g^ proper baking of the cake. Baking cake may be divided into four stages. In the first quarter the cake should begin to rise. In the second, it should rise more and brown slightly. In the third it should rise to its full height, double its height when first put in the oven, and brown more. In the fourth quarter it should finish baking and shrink from the pan, which shows it is done. This last test does not apply to bride or pound cake, which should be tested with the finger. If it leaves a depression the cake is not thoroughly baked, but if it is firm to the touch it is done. A cake should be watched carefully in the baking, timing by the clock, and turning the cake as often as necessary; only making sure that each motion is a gentle one. FRUIT CAKE Mrs. Charles Silent. Twelve eggs; i ft butter; i ft brown sugar; ij^ fts browned flour; i cup molasses; 3^2 fts raisins; 2 fts currants; 2^2 fts citron ; J j cup currant jelly dissolved in Yz cup hot water; i teaspoon soda; i teaspoon cloves; i teaspoon cinna- mon; I teaspoon nutmeg; i teaspoon mace; ^A. teaspoon ginger. Cream the butter and sugar. Beat the eggs, whites and yelks separately. Add the beaten yelks to butter and sugar. Add the soda to the dissolved jelly and hot water. Mix the fruit with the browned flour and mix all together adding the spices last. Bake in a very slow oven- for four hours. FRUIT CAKE Mrs. .\iina O'Melveny. Two coffee cups butter ; 4 coffee cups sugar ; 8 eggs, well beaten ; i coffee cup sour milk ; 5 coffee cups sifted flour ; I lb raisins, well stoned; i heaping teaspoon soda ; i large nutmeg, grated ; i teaspoon each cloves, cinnamon, and all- spice ; I teaspoon each lemon, and vanilla; i ft English cur- rants, well washed; ^2 ft citron, sliced thin. Dissolve the soda in two tablespoons of hot water. Cream butter and sugar together till perfectly smooth. After all the ingredients except the fruit are put together, beat thoroughly. >Tf5 How We Cook in Los Angeles When the fruit is prepared roll it in flour. Then stir into the ■cake batter until well mixed. If you like the flavor of •crushed orange peel, add a tablespoonful. This quantity will make four, two-quart pans of cake. Bake in a slow oven. BLACK FRUIT CAKE Mrs. J. E. Murray. One cup butter ; 3^2 cups brown sugar ; V2 cup molasses ; 1 cup milk ; 4 cnps flour ; 4 eggs ; i^^ teaspoons Cleveland's baking powder ; i ft raisins ; i ft currants ; J^ ft figs ; ^^ lb citron; 2 teaspoons each cloves, cinnamon and allspice. Bake slowly. PLAIN FRUIT CAKE Miss S. E. Smith, St. Johns, Xew Brunswick, Canada. One large cup butter ; 2 cups dark brown sugar ; i cup molasses; i cup water; 3 eggs; 3 heaping cups raisins; i cup currants; 4^ cups flour; i teaspoon soda, dissolved in water; a little sliced citron and spice to taste; figs if desired. PORK CAKE Dr. Chase, Ann Arbor. One lb fat salt pork entirely free of lean or rind ; i lb raisins seeded and chopped fine; }{ lb citron shaved very thin; 2 cups sugar; i cup molasses; i teaspoon soda, powdered and put in molasses; i oz. each, nutmeg and cloves; 2 oz. cinna- mon; flour, sifted, enough to give the ordinary consistency of cake mixture. Chop the pork very fine ; pour over J/^ pint boiling water. Add other ingredients and bake slowly. Trj^ with broom straw. When nothing adheres it is done. If properly cared for will be nice and moist two months after baking. THREE PLY CAKE Mrs. K. D. Major. Two cups sugar; 3 cups flour ; Yz cup butter ; i cup milk •or water; 3 eggs, beaten yelks and whites separatelj^ ; i tea- spoon Cleveland's baking powder ; i cup raisins; i cup currants; a little citron; i teaspoon molasses; spice to taste. Cake iQY Beat butter and sugar together, add milk or water, then yelks of eggs, flour and yeast powder ; lastly whites of eggs and flavoring. Take one third of mixture into another dish and add to it the fruit and spices. Bake in three layers, with fruit layers in center, and join while warm either with jelly or white icing. WALNUT CAKE Mrs. M. E. Kerr, Orange. Two cups granulated sugar ; Y^ cup butter ; -2. cup milk • 3 eggs ; 3 cups sifted flour ; i heaping teaspoon Cleveland's baking powder ; i cup nut meats, chopped a little ; i cup seeded raisins, chopped a little. Sift the baking powder with the flour. Put together in the usual way. Fill the cake pan with a layer of the cake, then a layer of raisins upon that, then strew over with a handful of nut meats, and so on until the pan is two thirds full. Bake in a moderate oven, WALNUT FILLING FOR ANY LAYER CAKE Miss Kate Steveus. Whites of two eggs beaten stiff"; i cup of walnuts cut fine with a knife ; i cup seeded raisins ; 8 tablespoons pulverized sugar; flavor with Watson's extract. Make a thick syrup of the sugar, when it ropes, pour it over the whites, beating all the time. Beat till nearly cool, then add raisins and nuts and spread between layers. NUT CREAM CAKE Mrs. M. R. Siusabaugh. Three eggs; i cup sugar ; i heaping teaspoon Cleveland's baking powder; 5 tablespoons hot water; \]% cups flour, well sifted. Beat the yelks of the eggs and sugar well together, add hot water and stir in the flour slowly. Then add the whites of the eggs beaten to a stiff froth, and bake in two layers in an oven rather hotter than for loaf cake. Cream for above cake : Chop enough English walnuts igS How We Cook in Los Angeles (quite fine) to make one cupful and stir into one half pint of whipped cream, sweetened and flavored with lemon, to taste. Spread this between the layers and ice the top. NUT CAKE Mrs. Burdette Chandler. One-half cup butter; 2 cups sugar; 3 cups flour; i cup sweet milk; 3 eggs, beaten separateh'; 2 teaspoons Cleveland's baking powder. Flavor with lemon. Filling: One cup nuts, chopped finely; 3 eggs, whites only, beaten stiff. Stir together; adding enough sugar to make filling sufficiently stiff. Bake cake in layers, and spread filling between. NUT CAKE Mrs. A. T. Tuttle. One pound flour; i pound butter; i pound pulverized sugar; 10 eggs; i pound any kind of nuts chopped fine; I pound raisins; i pound currants; ^2 pound citron; 2 nut- megs. Flavor to taste Beat all together very hard. Bake three hours Cover top with icing. FIG CAKE Mrs. A. C. Goodrich. One cup butter; 2 cups sugar; 3 cups sifted flour; flavor with vanilla; i cup milk; 4 eggs — yelks and whites beaten separately; 3 teaspoons Cleveland's baking powder. Take ^ the batter, pour into two jelly tins and on each put a layer of split figs, seeds up. To the other half of the batter add 2 tablespoons molasses, i cup seedless raisins, ^ cup currants, i teaspoonful cinnamon, % teaspoon of cloves, a little more flour, and bake in two jelly tins. Put the layers together with frosting — having a fig cake on top. FIG CAKE Mrs. Willard H. Stimson. Four eggs — w^hitesonly; ^ large cup milk; -i cup butter; Cake jpp 1% cups sugar; 3 cups flour; i teaspoon Cleveland's baking powder. Filling for same. — Two eggs — whites only; i^^2 pounds figs — chopped; i cup raisins — seeded; i cup walnut meats; powdered sugar to make a good icing; flavor with vanilla. BANANA CAKE Mrs. Homer Cooke, Waukegan, 111. One and one half cups granulated sugar; ^ cup butter; ^ cup sweet milk; 2 cups sifted flour; i}i teaspoons Cleveland's baking powder; flavor to taste. Bake in two layers in large sized tins. Put sliced bananas on one layer of cake, cover with thick layer of whipped cream — sweetened to taste, then layer of cake and another layer of banana and whipped cream. This cake should be eaten fresh. IVIARSHMALLOW CAKE Mrs. Homer Cooke, Waukegan, 111. Take any favorite recipe for cake and make two good layers, putting one in the oven before the other; flavor with lemon. Use banana marshmallows — if you can get them. Have them a little warm and place them as close as you can crowd them on the first layer of cake. Try to have the other layer just ready, so it will go together hot. Make a lemon icing of the white of one Qgg, same quantity of lemon juice and sufii- cient confectioners' sugar to make it the proper consistency. This cake is better to stand a day or two before eating. BLACKBERRY CAKE Mrs. W. J. Browu, Miss Eva Williams. One cup granulated sugar; ^ cup butter; 3 eggs; i cup blackberry jam; 3 tablespoons sour cream; 1)2 cups flour; i teaspoon soda; i teaspoon cinnamon; i nutmeg (grated). Beat the butter, sugar and yolks of the eggs to a cream; then stir in the jam, sour cream, soda, flavoring, flour and 200 How We Cook in Los Angeles the well-beaten whites of the eggs. Bake in two layers and put together with boiled frosting. This is a delicious cake. Raspberry or strawberry jam can be used in place of blackberry. FROSTING FOR BLACKBERRY CAKE Mrs. W. J. B. Two cups granulated sugar; ]/>, cup hot water; whites of 2 eggs. Boil the sugar and water until it threads from the spoon; then pour gradually into the stiffly-beaten whites of the eggs. Beat rapidly to prevent its being grainy. When the right consistency, spread quickly, as it soon becomes too stiff to spread smoothly. CRANBERRY CAKE Mrs. Gerrard Irvine. Three cups sugar; iji cups butter; i)4. cups sweet milk; 1J2 pounds raisins; 6 eggs — beaten separately; 2 teaspoons Watson's lemon extract; 7 cups flour; 2 quarts cranberries; 3 teaspoons Cleveland's baking powder. Bake very slowly 1^2 hours. Mix as any cake. Cook cranberries. Remove seeds and skins, and sweeten as for cranberry sauce. Add to cake mixture. Bake in loaf. POUND CAKE Mrs. D. M. Welch. One pound butter; i pound flour; grated peel of i lemon; I pound sugar; whites of nine eggs; yelks of seven. Cream the butter. Add the sugar and well-beaten yelks, (beat these until very light); then mix in alternately the flour and stiffly-beaten whites, and add the grated lemon peel. Bake in a moderate oven. POUND CAKE Mrs. W. T. Carter. One pound pulverized sugar; yi pound butter; lo eggs — well beaten; 18 ounces flour. Cake 20I Rub the butter and sugar well together with the hand, add the eggs graduall}', and beat well. Flavor with lemon and then add the flour, stirring gently. Bake in buttered and paper-lined molds in moderate oven. POUND CAKE Aliss M. E. McLellan. Four eggs — their weight in butter, in powdered sugar and in flour; a small half teaspoon Cleveland's baking powder. Cream the butter and sugar together. Add the eggs beaten — not separatel)'; flavor with mace and extract of lemon. Bake in cups or gem tins, and cover with icing when cold. WHITE CAKE ^•i^„^ Miss Farmer, Boston Cooking School. One half cup butter; i]4 cup sugar; ]4, cup milk; 5 eggs — whites only; 2 cups flour — sifted before measuring; i^ tea- spoons Cleveland's baking powder; }l rounding teaspoon cream tartar; i teaspoon vanilla. Cream the butter in a warm bowl, and add gradually the sugar and milk, also the whites of the eggs beaten until stiff. Sift the flour together with the baking powder and cream tartar, and add with the vanilla. Beat thoroughly to give fineness of texture, and bake half hour in shallow pans. When done, spread marshmallow paste between and also on the top. This will be found an especially nice white cake, and with the marshmallow filling, which is something new, makes a very attractive cake. MARSHMALLOW PASTE— for the above Three fourths cup sugar; ^ cup milk; y2 teaspoon vanilla; % pound marshmallows; 2 tablespoons hot water. Stir the milk and sugar together and boil withotit stirring for six minutes — counting the time from the moment it begins to boil all over the surface. Melt the marshmallows, and add 202 Hoiv We Cook in Los Angeles 2 tablespoons of hot water, cooking over hot water until smooth, stirring meanwhile. Combine the two mixtures, and beat until stiff enough to spread. Add the vanilla last. If the sugar is stirred while boiling, it is apt to granulate. WHITE PERFECTION CAKE Mrs. R. C. Hunt. Two cups sugar; V\ cup butter; i cup sweet milk; ^4 cup corn starch; 3 cups flour; 8 eggs — whites only, (beaten very stiff); 2 teaspoons Cleveland's baking powder; any flavor desired. Beat butter and sugar to a cream, then add the milk, then the flour and corn starch, with the baking powder mixed with them. Beat until smooth and white as cream, then add flavoring, and, last of all, stir in the whites. Do not beat them in, and do not beat the cake after the whites are in. Bake in a moderate oven. This cake may be made richer by adding ^ pound citron sliced very thin, floured and added just before baking. DELICATE CAKE Mrs. Burdette Chandler. One cup butter; 2 cups sugar; i cup sweet milk; 3 cups flour; 5 eggs — whites only; 4 even teaspoons Cleveland's baking powder. Flavor with lemon. DELICATE CAKE Mrs. F. M. Vau Doren. One and half cups sugar; ~i cup butter; Yi cup sweet milk; i teaspoon cream tartar; J 2 teaspoon soda; 2^^ cups flour; I pound laisins, stoned and chopped, and laid in middle of cake; whites of 6 eggs. Rub butter and sugar to a cream. BRIDE'S CAKE Mrs. A. S. Baldwin. Three cups powdered sugar; i cup butter; 2 cups flour; y'l cup corn starch, and cup filled up with flour; ^ cup Cakes ' 20J sweet milk; 3 teaspoons Cleveland's baking powder; 14 eggs — whites onl3^ Flavor with rose or bitter almond. Bake little over three hours. SNOW CAKE Mrs. Gerrard Irvine. One half teacup butter; i teacup sugar; i^ teacups flour — sifted with i teaspoon Cleveland's baking powder — twice; y2 cup sweet milk; 4 eggs — whites only. Flavor with lemon. Cream the butter and sugar well together. Add the milk, then the flour and lemon extract. Beat thoroughly, then add the well-beaten whites of the eggs. Stir them gently in, and bake in moderate oven, being careful not to open oven door for 20 minutes. SNOW CAKE Mrs. Vaughn. One cup sugar; j4 cup butter; ^ cup sweet milk; 1% cups flour; 4 eggs — whites only — well beaten; i teaspoon Cleveland's baking powder. Flavor with vanilla. SUNSHINE CAKE Mrs. F. S. Hicks. Whites of II eggs; i^ cups granulated sugar, measured after sifting; yolks of 6 eggs; i cup flour, measured after sift- ing; I teaspoon cream tartar; i teaspoon orange extract. This is made almost exactly like angel cake. Beat the whites of eggs to a stiff" froth and gradually beat in the sugar. Beat the yelks in a similar manner, add to them the whites, sugar, and flavoring. Finally stir in the flour. Mix quickly and well. Bake for 50 minutes in a slow oven. Use a pan the same as for angel cake, with little knobs on the corners so that when the cake is turned upside down it will not be flat on the table, but will allow a current of air to pass around it. 2.o^ How We Cook in Los Angeles ANGEL CAKE Hiss Mary Dickson, Petaluma. Whites of II eggs, beaten to a stiff froth; 2 cups sugar, sifted once; i}^ cups flour, sifted seve7i times; then add i tea- spoon cream tartar and sifi again; i teaspoon vanilla or bitter almond. When the eggs are read}^ put the sugar in gradually^ beating it well; then add the flour slowly, add flavor. Beat all very hard, and pour into an ungreased pan. Bake forty or fifty minutes in a moderate oven. When done turn the pan with cake, upside down across another pan or dish, so it will not sweat. Do not take it out of the pan till it is cold. The baking pan should be new, or one that has never had milk or grease of any kind in it. ANGEL CAKE Mrs. Weiside, (Pastry Cook at Glenwood.) One cup flour; i teaspoon cream tartar: 1J2 cups sugar; 11 eggs, whites only; i teaspoon flavoring. Sift the flour with the cream tartar twice. Whip the eggs to a stiff froth, add the sugar and beat a great deal. Stir in flour with a spoon. Flavor. Bake in a moderate oven. Mrs. Weiside has made this cake successfully for fifteen years, and says if the directions are followed no extra care in baking is needed. FEATHER CAKE Mrs. Wm. J. Robinson, Moncton, Canada. Four eggs, whites only; ij^ cups sugar; }i cup butter; 2 cups flour; i cup milk; i teaspoon cream tartar; V^ teaspoon soda. Flavor to taste. Beat the butter and sugar together with a little of the milk, add half the flour in which the cream tartar and soda have been thoroughly mixed, then the remainder of the milk and flour with flavoring, and lastly the eggs beaten to a stiflf froth. Bake in a moderate oven. Cake 20^ CORN STARCH CAKE Mrs. T. C. Griswold. Two cups sugar; i cup butter; i cup corn starch; 2 cups flour; I cup milk; 6 eggs, whites only; i^^ teaspoons Cleve- land's baking powder. Flavor to taste and bake one hour if in one cake. A shorter time if in two. JENNY LIND CAKE Mrs. F. M. Van Doren. Two cups sugar; 1 cup butter; i cup sweet milk; i cup flour; 3 teaspoons Cleveland's baking powder; 12 eggs, whites only. SPONGE CAKE Mrs. D. L. Whipple. One and one-half cups of sugar; 3 eggs, beaten thoroughly ; i^ cups flour, sifted three times with '4 teaspoon salt, and 2 teaspoons Cleveland's baking powder; add flour so prepared to the eggs and sugar, beat well; add -3 cup boiling water last and bake in medium oven. CREAH SPONGE CAKE Miss Ella Kerr, Orange. One cup sugar; 3 eggs; -i cup sweet cream; i^ cup flour; I teaspoon Cleveland's baking powder. Beat the eggs and sugar together, add the cream then the flour and baking powder. Flavor with lemon. SPONGE CAKE Mrs. L- A. Bradish. Two cups sugar; i cup flour; i cup boiling water; 2 even teaspoons Cleveland's baking powder; 4 eggs. Beat the eggs and sugar thoroughly. Sift the baking powder into the flour and stir into the sugar and eggs, add a pinch of salt and flavoring, pour in the boiling water and bake immediately. SPONGE CAKE Mrs. D. M. Welch. One pound pulverized sugar; ^^ pound sifted flour; i salt- 2o6 How We Cook in Los Angeles spoon salt; lo eggs, beaten separately; grated rind and juice of I lemon. Beat both yelks and whites very thoroughly; blend them lightly and quickly together; add the sugar gradually, then the lemon juice, rind and salt, lastly the flour. Do not beat the mixture after the flour is added. PREHIUn SPONGE CAKE Miss Lois Dickson, Petaluma. Three eggs, well beaten; i cup sugar; yi cup milk; i^ cups flour; y^z teaspoon soda; i teaspoon cream tartar; a pinch of salt; flavor to taste. SPONGE DROP CAKE Mrs. W. T. Carter. Twelve eggs, yelks only; i teaspoon extract lemon; i pound sugar; i pound and 4 ounces flour; ^ ounce carbonate of ammonia. Put the sugar in a wooden bowl, adding the yelks of the eggs one or two at a time, and beating with your hand. When all are in, rub thoroughly together, then add the car- bonate of ammonia, finely pulverized; if necessary dissolve in a little milk; add flavoring, and then the flour, stirring gently. Drop on well-buttered and floured tins, in bits the size of a walnut and bake in a quick oven. When cool cover the drops with "Royal icing," either tinted, prepared with chocolate or plain as you may fancy. The chocolate icing is prepared by adding melted chocolate to the plain icing. LEMON CAKE Mrs. \V. J. Brown. One cup butter; 3 cups sugar; 5 eggs, whites beaten sepa- rately; I cup sweet milk; 4 cups sifted flour; i teaspoon cream tartar; i teaspoon soda; or i}4 teaspoon s Cleveland's baking powder and J 2 teaspoon soda; the grated peel and juice of one lemon. Beat the butter, sugar and yolks of eggs to a cream, stir in the other ingredients, adding the well-beaten whites of eggs Cake 20J last. This is a delicious cake and will make two good-sized loaves. LEMON CAKE Mrs. W. M. Dickson. Three-fourths cup butter; i^^ cups sugar; i^ cup sweet milk; 2>2 cups flour; 3 eggs; i teaspoon soda; 2 teaspoons cream tartar. * For jelly; take i coffee cup sugar- 2 tablespoons butter; 2 eggs; juice of 2 lemons. Beat all together and boil until the consistency of jell}'. For orange cake use oranges instead of lemons. LEHON CAKE Mrs. J. W. Gillette. One cup sugar; ^2 cup butter; ^2 cup milk; 2 cups flour, sifted; i teaspoon Cleveland's baking powder; 2 eggs. Flavor with extract of lemon. Bake in layers. For the jelly — 2 coffee cups of sugar; 2 eggs; 2 table- spoons batter; 2 lemons, juice only. Mix lemon juice with the sugar, butter and eggs; boil to the consistency of jelly. Orange may be used in the same way. ORANGE CAKE Miss Ida Mayuard, Colorado Springs. Half cup butter; 2 cups sugar; 1)2 oranges; ^ cup cold water; 5 eggs, yelks of only four; 1^2 teaspoons Cleveland's baking powder; 2}^ cups flour, sifted with the baking pow- der. Cream the butter, add the sugar slowly and beat well, then the yelks of eggs well beaten. Add to this the juice of the oranges and the grated rind of one; then the water, then flour and beat well. Now add the whites of 5 eggs beaten stiff, and bake in a buttered pan 30 minutes. Orange frosting — Take the grated rind and juice of one orange. Let it stand 20 minutes, then add the unbeaten white of one ^%% and enough confectioner's sugar to make it stiff enough to spread. 2o8 How We Cook in Los Angeles ORANGE FILLING— for Layer Cake Mrs. H. K. S. O'Melveiiy. Two oranges; i lemon; grate the rinds and add the juice; I cup cold water; i cup sugar; i tablespoon corn starch mixed in some of the water. Boil until smooth; and cool before putting on the cake. NEAPOLITAN CAKE Mrs. W. \V. Ross. One and one-half cups sugar; J^ cup butter; ^ cup milk; y^ cup flour; 3 eggs. Into this mixture stir chocolate custard made as follows: Eight tablespoons Ghirardelli's grated chocolate; 5 table- spoons granulated sugar; y^ cup of milk. Cook until it thick- ens a little and beat until cool. Stir this into cake part thor- oughly. ■ Add to this mixture i^ cups flour and 2 teaspoons Cleveland's baking powder. Beat thoroughly. Bake in three layers. Put white icing between the layers and on top. CHOCOLATE CAKE Miss Ruth Childs. One and one-half cups butter; i cup white powdered sugar; I pound browm sugar; 6 eggs — yelks and whites separately; i cup sweet milk; 3 cups flour; y pound sliced blanched almonds; 2 teaspoons Cleveland's baking powder; 33 cake Ghirardelli's chocolate; i lemon; i teaspoon cloves; i tea- spoon allspice; i teaspoon cinnamon; i pound chopped raisins. Bake slowly one hour and a half. CHOCOLATE CAKE Mrs. W. J. Brown. One cup sugar; ^ cup butter; -3 cup sweet milk; 2 cups sifted flour; 4 eggs — whites only; i^ teaspoons Cleveland's baking powder; i square Ghirardelli's chocolate — grated; flavor with vanilla. Beat sugar and butter to a cream, then add milk, flour and baking powder and stir well. Add whites of eggs well- Cake 2op beaten. Bake in three layers, two of white and add the grated chocolate to the third. Bake in a moderate oven. Place the dark layer between the two white ones. For the chocolate frosting, make a s3Tup of two cups granulated sugar; 8 tablespoons water; boil till it threads from the spoon. Have the whites of two eggs beaten to a stiff froth, and beat rapidly while pouring in syrup — that the frosting may be smooth, then add i square of grated chocolate, and beat till thick enough to spread. This quantity is sufficient to put between the layers, and also to cover the cake. If cocoanut cake is desired, bake cake in three layers with no chocolate, and put no chocolate in frosting. Put frosting on each layer, and sprinkle with freshly grated or prepared cocoanut. CREAfl CAKE. Miss Bertha Bessey, Orange. Five eggs, yolks and whites beaten separately; i tumbler sugar; i tumbler flour; i teaspoon cream tartar; % teaspoon soda. Bake in two layers in moderate oven. When cold, whip a pint of cream; sweeten with yi cup sugar, flavor with % teaspoon pineapple extract, and spread on one layer; place the second layer on this; cut in the number of pieces required and spread the remaining cream over the top. Serve as a dessert or cake. MOCHA CREAM CAKE. Mrs. A. E. Goodrich. One cup granulated sugar; ^ cup butter; ^2 cup sweet milk; 1^2 cups sifted flour; i]4 teaspoons Cleveland's baking powder; 3 eggs, whites only, beaten to stiff froth. Cream the butter and sugar together; add the milk, then flour and baking powder; last, the whites of the eggs. Bake in three layers in a moderate oven. Filling: Make a scant ^2 cup of strong Mocha and Java coffee, reserving 2 tablespoons for the icing; to the remainder, add sweet milk to make one half pint; put this in a double 2/0 How We Cook in Los Angeles boiler and heat; when cool, stir in i teacup sugar; 2 table- spoons flour; yolks of 4 eggs, thoroughly beaten together. Cook 15 minutes, stirring often; when lukewarm, beat in slowly 2 tablespoons butter. Spread between layers and finish top with the following icing: Beat together i teacup powdered sugar and white of one eg^; add the two table- spoons coffee and beat till light and smooth. CARAMEL CAKE Mrs. John Beckwith. One and one-half cups fine granulated sugar; y^ cup butter; i cup sweet milk; 2 cups sifted fiour; i large teaspoon Cleveland's baking powder; 4 eggs, whites only, beaten light. Work butter and sugar to a cream; add milk, then flour with baking powder; slowly stir till smooth; add eggs lightly. Flavor with vanilla, and bake in brisk oven, watching closely. Caramel for cake: One cup morning's milk; 2 cups "C" sugar. Dissolve sugar in the milk, placing on stove to melt slowly; when it is ready to boil, stir it constantly until it ropes on the spoon; then remove from the stove and add a large spoon of butter, a teaspoon of vanilla and beat until it grains, spread quickly on the cake, which should be in two layers and cold. The cup for measuring this cake should be a large coffee cup. CARAMEL CAKE Mrs. H. T. Hazard. One cup butter; 2 cups sugar; 5 eggs, whites only, well beaten; 2 teaspoons Cleveland's baking powder; i cup sweet milk; i cup corn starch; 1^2 cups flour; flavor with vanilla. Stir well until smooth and bake in two long pans. Filling for this cake: One cup sugar; }i cup water; }{. cup butter; i teaspoon vanilla. Boil five minutes without stirring. Remove from the fire and stir until white and creamy, but not too hard. Place this filling between the two layers and on top of the cake, smoothing it quickly in place. Great haste must be made in order to have this a success. Cake 211 HACCAROONS Mrs. John Beckwith. One pint sugar; i pint flour; i pint almonds, or white of English walnuts, chopped fine; 4 eggs. Drop on greased paper and bake a light brown. They will keep for a long time and are fine. ALMOND CREAM CAKE Mrs. George I<. Arnold. Two cups sugar; }- cup butter; "jA, cup sweet milk; 6- eggs, whites onl}'; 3 cups flour; 3 teaspoons Cleveland's baking powder. lyine the tins wdth paper, and bake in three layers. Cream for cake: Between the layers, spread a custard made as follows: One cup milk; ^ cup sugar; let it come to a boil, and add i ^^g or two yolks and i tablespoon corn starch; flavor with bitter almonds; and add ^ pound of blanched and chopped almonds. For the top and sides, make a boiled frosting of i^ cups granulated sugar and the whites of two eggs and ornament the cake with y^ pound of blanched almonds split in two. BIRTHDAY CAKE Mrs. J. E. Murray. One-half cup butter; 2 cups sugar; i cup sweet milk; 3 cups sifted flour; 2 teaspoons Cleveland's baking powder; 4 eggs, whites and yolks beaten separately; whites to be added last. Flavor with lemon. NO NAHE CAKE Mrs. W. W. Lord. One cup butter; 3 cups sugar. Cream the butter and sugar together, then add ^ cup sweet milk; 3^ cups flour; ]/2 teaspoon soda, in the milk; i teaspoon cream tartar, sifted in flour; whites of 10 eggs, put in mixture next to last; flour last. 2 [2 How We Cook in Los Angeles VIOLET CAKE Mrs. H. T. Hazard. One cup butter creamed; 2 cups sugar; j-olks of 3 eggs; i cup sweet milk; 3 cups flour; i teaspoon Cleveland's baking powder; whites of eggs. Mix in the order given; divide the batter into four equal parts and bake in four layers. Color half the batter with violet paste (size of a pea). When baked; lay first a light layer, then a violet, then light, then violet. Put together with lemon jelly. Lemon Jell}^: Beat one egg; add i cup water, the grated rind and juice of i lemon; pour this slowh' on i cup sugar, mixed with i tablespoon flour. Cook in double boiler until smooth like cream. Frosting: Whites of 2 eggs beaten light with 20 tea- spoons powdered sugar; flavor with violet extract; color with violet paste, and decorate with candied violets. TRNCOLORED CAKE Mrs. T. C. Griswold. One and one half cups sugar; 7^ cup butter; -3 cup milk; i^ cups flour; -/i teaspoon soda; i]^ teaspoon cream tartar; whites of 7 eggs. Take 73 of the batter and bake for white cake, and put pink coloring in remaining third. For yellow part, take i cup sugar; ^ cup butter; ^ cup milk; i cup flour; j-elksof 5 eggs; I teaspoon cream tartar; j4 teaspoon soda. Flavor with lemon. Put pink cake in center, white on each side and j'ellow top and bottom. Put together with cus- tard or frosting. LEOPARD CAKE Mrs. L. M. Wheeler. Six eggs, whites only; ^ cup of milk; 2 cups powdered sugar; 3 scant cups of sifted flour; )'2 cup butter; 2 teaspoons Cleveland's baking powder. Flavor with lemon. Mix i cup of chopped raisins in ^ cup of the cake batter, and drop it into the cake in spoonfuls as it is put into the pans. Cake 2ij MARBLE CAKE Mrs. F. H. Pieper. lyight part — i cup butter; 2 cups sugar; 3 cups flour; ^ cup sweet milk; i teaspoon soda; 2 teaspoons cream tartar; whites of 7 eggs. Dark part — i cup butter; i cup molasses; 2 cups brown sugar; i cup sour milk; 5 cups flour; 2 tablespoons each cinna- mon and spices; i tablespoon cloves and i nutmeg; i teaspoon soda; yelks of 7 eggs. If sweet milk is used in dark part add 2 teaspoons cream tartar. GOLD AND SILVER CAKE Mrs. D. M. Welch. Silver part — y^, cup butter; i cup sugar; 4 eggs, whites only; i^ cups sifted flour; y^ cup sweet milk; i^ teaspoons Cleveland's baking powder; Yz teaspoon extract of bitter almond. Gold cake — Make just the same as the silver, only use the yelks of 4 eggs and flavor with vanilla instead of bitter almond. EXCELLENT CAKE Miss Josie Kaiser. Two cups sugar; i cup butter; 4 eggs, well beaten; Y^ cup corn starch; i cup milk; 4 cups sifted flour; 2 teaspoons Cleveland's baking powder; 2 teaspoons lemon extract. Beat sugar and butter to a cream, add eggs and corn starch, then milk and flour, baking powder and flavoring last. BOSTON CREAM PUFFS Mrs. W. T. Carter. Pufis — I quart water; 20 eggs; 12 ounces butter 13^ pounds flour, sifted. Have water boiling, add butter, then the flour, stirring briskly. Remove from fire and let cool. When cold add eggs, one or two at a time, rubbing constantly until the mix- ture is perfectly smooth, then drop on well-buttered tins and glaze over with a little milk and yelk of egg. Bake in hot oven. ZF/f How We Cook i7i Los Angeles Cream — 6 ounces pulverized sugar; 4 ounces corn starch; 3 eggs; I quart milk. Beat eggs, sugar and corn starch together until perfectl}^ smooth. Heat the milk until it boils, then add eggs, sugar, etc., stirring very briskly to prevent scorching. Let boil a few minutes then remove from fire. Flavor with lemon. Open puffs on one side and insert cream with teaspoon. Sprinkle with sifted sugar and serve while fresh. This makes a very large quantity. PLAIN LOAF CAKE Mrs. A. M. Whaley. One and a half cups sugar; ^ cup butter; ^{( cup hot water; Y-i. cup cold water; 3 eggs, yelks and whites beaten separately; 2^ cups flour; i teaspoon Cleveland's baking powder. Beat the butter and sugar to a cream and add the hot water. Then add the other ingredients, the whites of eggs being last. PLAIN CAKE Mrs. A. D. Hall. One cup sugar; i cup sweet milk; yl cup melted butter; i ^Z^', 2 teaspoons Cleveland's baking powder; i pint sifted flour. Bake ^ of an hour. CUP CAKE Mrs. Alice Curtiti. One and a half cups flour; i cup sugar; Vi cup milk; 2 tea- spoons Cleveland's baking powder; yelks of 3 eggs and white of I, using whites of 2 for frosting. HARQARET'S CAKE Miss S. E. Smith, St.Jolin, New Brunswick. Two and a half cups powdered sugar; V^ cup butter; i cup sweet milk; 3 cups flour; i lemon, juice and rind; i small tea- spoon soda. Bake in square or oblong tin and frost with whites of two eggs beaten stiff with powdered sugar. Cake 2 /'5 COFFEE CAKES Mrs. J. W. Hendricks. One quart flour; i yeast cake, or i cup yeast; 2 eggs; 4 tablespoons sugar; i teaspoon cinnamon; i teaspoon lemon extract; % pound butter. Mix with sweet milk, and put in a warm place to rise. When light roll out quite thin and spread with melted butter; then sprinkle with sugar and cinnamon, currants, raisins and citron to suit the taste. Cut into squares, let them rise again and bake. COFFEE CAKE Mrs. D. S. Dickson. One cup butter; i cup sugar; i cup molasses; i cup seeded raisins; i cup cold coffee; 3 cups flour; 2 eggs; small quantity citron, sliced ver}- thin; 2 teaspoons soda; nutmeg and cinna- mon to taste. Bake slowly \% hours. BREAD CAKE Mrs. George Segar, Riverside, Cal One coffee cup bread sponge; i^ coffee cups brown sugar; y-z pound raisins; yi pound currants; i cup butter, creamed with the sugar; 3 eggs; spices to taste; i teaspoon soda dis- solved in hot water. Beat whites and yelks separatel)'. Mix thoroughly'. Put fruit in last. Let it rise until light. Add a little flour if necessary to make a tolerably stiff" batter. Bake in moderate oven. BREAD CAKE Mrs. W. M. Dicksou. Two cups bread dough; i^ cups sugar; ^4 cup butter; i cup raisins; 2 eggs; ^4 teaspoon each salt and soda. Rub sugar and butter to a cream. Beat the eggs very light, and mix with the dough. Add a little spice if desired. Bake when light. SPICED GINGER CAKE Mrs Heiiry T. Lee. One cup sugar; ^ cup butter, or drippings, or both together beaten to a cream; i cup molasses; 3 small cups flour; i cup 2t6 How We Cook in Los Angeles very sour milk, 4 days old; 2 heaping tablespoons ginger; 2 small teaspoons soda, stirred in milk; i)^ tablespoons cloves; yY^ tablespoons cinnamon. Stir all well together and add J 2 pound of currants dipped in flour. "When you have a cake or bread in the oven, do not slam the oven door, or walk heavily about the kitchen while it is baking. A fine cake will b? irretrievably ruined by a slight jar at a certain stage of its baking." QINQER BREAD— With Yolks of Eggs :Mrs. M. R. Sinsabaugh. Seven eggs, yolks only; i saltspoon salt; i cup New Orleans molasses; i tablespoon lard or butter; i level teaspoon soda in 3/^ cup hot water; i heaping teaspoon ginger, or about the same of cinnamon, cloves, allspice and ginger mixed, if preferred; 3/^ cup brown sugar. Use flour enough to make the batter of the same consist- ency as for ordinary loaf cake or muffins. Bake slowly 45 minutes or more if necessary. OUR MOTHERS' GINGER CAKES Mrs. Charlotte M. Wills. Two quarts flour; 3 teaspoons baking soda, sifted with the flour; I pint New Orleans molasses; 2 eggs; ^ cup brown sugar; i cup lard; i cup milk; 3 teaspoons ground ginger; I teaspoon ground cinnamon and cloves. Heat the molasses and lard. Mix with sugar, milk and beaten eggs. Stir the mixture well and it will foam. (Keep out one pint of the flour to roll the cakes in). Add flour and let it all become cool. Roll out as soft as possible. Cut with biscuit or fancy cutter and bake in pans in quick oven. SOFT GINGER BREAD Mrs. D. L. Whipple. Four cups flour; 2 cups molasses; 2 cups buttermilk; i cup thick sour cream; ^ cup butter; 3 eggs; i teaspoon ginger; i teaspoon soda. Cake 2iy FINE SOFT GINGER CAKE Mrs. J. E. Murray. One cup butter; i cup boiling water; i cup sugar; i cup New Orleans molasses; 3 cups flour; i tablespoon ginger, cin- namon and allspice, mixed; i tablespoon soda, sifted in the flour; 4 eggs, beaten light and stirred in the last thing. SOFT GINGER BREAD Mrs. Vida A. Bixby. . Half cup molasses; ^ cup sugar; 2 eggs; ^ cup butter; ^ cup milk; 2 cups flour; i teaspoon Cleveland's baking powder; a sprinkle of cinnamon, cloves, ginger and nutmeg. FAIRY GINGER BREAD— For the Little Ones Mrs. T. W. Brotherton. One cup butter; 2 cups sugar; i cup milk; i tablespoon ginger; ^ teaspoon soda; 4 small cups flour, sifted. Beat the butter and sugar together until light, dissolve the 3oda in the milk, mix, and add the sifted flour. Turn baking pans upside down, wipe very clean, butter well. Spread mix- ture upon them very thinly, bake in moderate oven until brown. While still hot cut into squares — with case knife. Slip carefully off". GINGER BREAD Mrs. Louisa C. Carrau. One cup molasses; i cup brown sugar; 3 cups flour; 3 eggs, well beaten; i large tablespoon ginger; i large tablespoon soda; i cup melted butter; i cup boiling water; a little cinna- mon. Bake twenty minutes. SPICE CAKE Mrs Gerrard Irvine. One cup sugar; i &%%\ i small teaspoon soda; ^ teaspoon salt; 1/2 cup sour cream; Yz cup buttermilk; ^ teaspoon gin- ger; ^ teaspoon cinnamon. GINGER SNAPS Mrs. J. W. Gillette. Two cups molasses; i ^%z; i cup butter and lard mixed; 2 teaspoons soda; flour to roll. 2i8 , How We Cook in Los Angeles Boil the molasses and shortening together five minutes, let it cool, then stir in the beaten egg and soda, ginger to taste. Mix soft as possible and roll thin. Will bake in a few min- utes. These are excellent. GINGER SNAPS Mrs. Morrell, Albany, Texas. One cup sugar; i cup New Orleans molasses; i cup butter or meat fryings; i tablespoon ginger; i teaspoon soda, dis- solved in a little water; as much flour as can be stirred, not kneaded. Pinch off a piece the size of a marble and roll in the hands, and place in baking tin, leaving quite a space between to allow for spreading. Bake in a moderate oven and leave in the pan until they cool enough to snap. Keep the dough warm. COOKIES Mrs. Alex. Fawcett, Ohio. Two cups sugar; i cup butter; 3 eggs; i teaspoon soda; i cup sour cream or milk; flour to mix soft. If cream is used }4. cup of butter is sufficient. Take sifted flour and mix the butter with it the same as for pie crust, then add the sugar. Make a cup-shaped hole in this mixture, and break in the eggs, add the cream (or milk) in which the soda has been dissolved. If more flour is needed to roll the dough into thin cakes add what is necessary, but be careful not to make too stiff". Sprinkle the cakes with granulated sugar and roll gently in. Bake quickly. COOKIES Mrs. R. C. Hunt. One cup butter; i cup sugar; % cup sweet milk; 4 eggs; 2 teaspoons Cleveland's baking powder; flour to mix quite soft. If nut cookies are desired, mix finely chopped nuts into dough before rolling out. JUMBLES Mrs. Gerrard Irvine. One and one-half cups white sugar; }i cup butter; 3 table- Cakes 2rg spoons sweet milk; 3 eggs; y^, teaspoon soda; i teaspoon cream tartar. Mix with sufficient flour to roll. Sprinkle with sugar, cut and bake in quick oven. BACHELOR BUTTONS Mrs. S. B. Caswell. One cup white sugar; ^ cup butter; i^ cups flour; i ^zg. Flavor with almond. Roll into balls about the size of a small walnut, roll these in white sugar and place in buttered tins some distance apart to allow them room to spread. Add a little more flour if they flatten too much. This recipe should make between fifty and sixty of these little cakes. They are very nice. SAND TARTS Mrs. C. C. Carpenter. Two cups sugar; i cup butter; 3 cups flour; 2 eggs, leav- ing out the white of one. Cream the butter and beat in the sugar and eggs well. Add flour. Roll out very thin and cut in diamond shape. Spread the white of egg on top. Sprinkle wdth sugar and cinnamon. Press a blanched almond or raisin in the center of each. FRUIT COOKIES Mrs. George Segar, Riverside. One coffee cup butter; i coffee cup brown sugar; yi coffee cup molasses; ^ coffee cup sour milk or cream; i coffee cup raisins; j4 coffee cup currants; 3 eggs; i teaspoon soda; spices to taste; flour to make a soft dough. Roll thick. Bake in moderate oven. CRULLERS Mrs. Elizabeth Dickey. Two cups sugar; y^ cup butter; i cup sour cream; i cup buttermilk; 3 eggs; i teaspoon soda; flavor, or not, to suit. Beat the eggs well, then add all the ingredients together 220 How H-e Cook m Los Avgeles and put in all the flour you can knead in. Knead as long as it will take flour. Now roll as thin as crust for pies, and cut any desired shape, and fry in hot lard. The beauty of crullers consists in kneading hard, and roll- ing thin. This amount will fill a three-gallon jar, and will keep well. DOUGHNUTS Mrs. D. I.. Whipple. Two cups sugar; i cup sweet milk; 3 eggs; butter size of walnut; 3 teaspoons Cleveland's baking powder. Mix with as little flour as possible. Beat yelks of eggs and mix with milk. Beat whites and mix with batter last. F*ry in hot lard. DOUGHNUTS Mrs. J. E. Murray. One cup sugar; i cup sour milk; i ^%Z') ^ very little but- ter; I teaspoon soda; j4 teaspoon cream tartar; i teaspoon salt; flour to mix soft. Flavor with nutmeg. RAISED DOUGHNUTS Mrs. Converse Smith, Boston. One pint milk; i teacup mashed potatoes; }4 cake of yeast dissolved in half cup warm water, (not hot) water. Flour to make stiff batter. Let it rise over night, in the morning add I cup sugar; i Qgg; 3 tablespoons melted butter, small piece of soda and little nutmeg. Mold very soft and let rise again, then cut out or twist them and fry. ORANGE ICING FOR CAKE Mrs. H. G. Otis. One cup sugar; 4 tablespoons water; 2 oranges, rind grated into juice; add sugar and water, then boil until syrup begins to string. Beat the white of one egg to a foam, then pour syrup over it, stirring constantly, and put upon the cake while warm. GELATINE FROSTING Miss Farmer, Boston Cooking School. Two and a half tablespoons hot water, (boiling); ^4 cup Cake 22T confectioner's sugar; % level teaspoon granulated gelatine: ^4 teaspoon vanilla. Add the granulated gelatine to the boiling water, and when it is thoroughl}' dissolved add the sugar, vanilla, or other flavoring if preferred, and beat until of the right consistency to spread. This is a frosting quickly made, and does not require the whites of eggs. If the granulated gelatine cannot be pro- cured, ordinar}' gelatine maj' be used hy allowing one table- spoonful. CHOCOLATE FROSTING Miss Farmer. Two squares Ghirardelli's chocolate: 3/^ cup sugar; 3 tablespoons milk; i &%z^ 3'elk onl}-. Melt the chocolate and add the sugar and the milk, either hot or cold. Cook in double boiler until smooth and add the ^^% yelk. Cook for one minute and pour over the cake. Especiall}^ nice for laj-er cake. BOILED FROSTING Miss Ida Maynard, Colorado Springs. One cup sugar; Yz cup water. Boil together until a thread will drop from the spoon, then pour this slowlj' on the beaten white of one &%^, beating all the time. Add one teaspoon flavoring, and when slighth^ cool spread upon the cake. ROYAL ICING Mrs. W. T. Carter This icing should be made of the finest sugar dust. If made from common pulverized sugar, it must be run through a lawn sieve. Work into a soft paste with the whites of eggs, and flavor with lemon or an\' essence you maj' prefer. Tint to any shade with vegetable colors, or leave plain. Work the icing with a wooden spatula, or paddle to such consistency that when withdrawn the point of icing left behind will stand erect, or lay like piping. 222 How We Cook in Los Angeles niLK FROSTING Mrs. D. S. Dickson. Five tablespoons milk; i cup sugar. Boil until it will drop from a spoon like jelly, and cool. MILK ICING Mrs. Jerome Curtin. One cup granulated sugar; 6 tablespoons milk or water. Put on stove and boil five minutes. Do not stir. Take off fire and stir briskly until cool. When nearly cold, or when commencing to thicken, add white of one ^'g'g, beaten stiiF and flavored to taste. PUDDINGS AND THEIR SAUCES BOILED PUDDINGS Miss K. R. Paxtoii. Grease the mold very thoroughly and there will be no danger of sticking. Do not fill the mold as room must be allowed for the pudding to swell. Put the mold into a kettle of boiling water. It is not necessary for the water to cover the mold; half way to the top of mold is sufficient; when the water gets too low, replenish with boiling water. The kettle must be covered with a tight fitting lid to keep in steam. Put a flat-iron on the lid to keep it down tight. On no ac- count, allow the water to stop boiling. If pudding is boiled in a bag, dip it in boiling water, wring, sprinkle with flour, tie up the pudding in the bag leaving room for it to swell. Bavarian creams, gelatine, corn starch, or any pudding served in a form; wet mold with cold water; pour out water but do not wipe the mold; pour in pudding and put in cold place; when ready to serve, turn it out in dish. PLUM PUDDING Mrs. J. P. Widuey. One quart cracker crumbs; 1)2 cups sugar; i large tea- spoon cinnamon; i small teaspoon salt; ^ pound currants; ^ pound candied lemon or orange peel — chopped; 3 pints milk; ^ cup butter; 6 eggs; i nutmeg; i pound stoned raisins; ^ pound citron — chopped fine. Pour the milk over the cracker crumbs, beat the yelks of the eggs, sugar and butter until light, and add them. Stir in all the fruit, first adding to it a trifle of flour, to prevent its sticking. Add the beaten whites of eggs last. Butter a large mold, or two smaller ones, and put in pudding, leaving room for rising. Cover close and steam five hours. Serve with hot sauce, or cold hard sauce. This has proved most excellent, and is enough for 18 per- sons. 224- How We Cook in Los Aiigeles ENGLISH RECIPE FOR PLUM PUDDING Mrs. Mary O. Lerrigo. Twelve eggs — well beaten; 2 pounds beef suet — chopped fine; 2 pounds bread crumbs; 1^2 pounds flour; 2 pounds stoned raisins; 2 pounds currants; i pound sultana raisins; 1 pound sugar; V^ pound candied peel; i nutmeg and Y-z ounce mixed spices; rinds of 2 lemons grated; i small tea- spoon salt. Mik well together and add the eggs. If not moist enough, add a little molasses and water. Put into buttered molds, tie up safel)^ put into boiling water, and keep boiling for six hours. This will make 3 good-sized puddings. ENGLISH FRUIT PUDDING Mrs. H. E. Smith. One cup chopped suet; i cup seeded raisins; i cup cur- rants; I cup sour milk; ^A cup sugar; li cup molasses; % pound citron; i teaspoon soda; small quantity each — nutmeg, cinnamon and cloves. Steam three hours. BLACK PUDDING Mrs. E. D. Major. Half pint molasses; J4 cup sugar; }{ cup sweet milk; ^ teaspoon cloves; ^ teaspoon cinnamon; Y^ cup butter; ij^ cups flour; 3 eggs; j4 teaspoon soda. Steam one hour. nOLASSES PUDDING Mrs. D. S. Dicksou Three cups flour; i cup cold water; i cup seeded raisins; I cup molasses; ^2 cup butter; i teaspoon soda. Steam 3 hours and then invite your friends to dinner. BLACK PUDDING Mrs. R. J. Widney. Two eggs — yolks; fi cup molasses; 2 cups flour; i tea- Puddings and their Sauces 225 spoon cinnamon; i teaspoon cloves; i cup cold water, and i even teaspoon soda — to be added at the last. Put in an air-tight steamer, and cook for an hour. Serve with hard sauce. PLAIN PLUn PUDDING Mrs. Col. Mudge. One cup crackers — rolled fine; i cup raisins — stoned; i cup molasses; J. 2 cup sugar; small piece of citron — sliced thin; 2 eggs — well beaten; i teaspoon cinnamon; ]^ teaspoon cloves; Y^ teaspoon allspice extract; i teaspoon lemon extract; ^A teaspoon vanilla. Steam three hours. 5UET PUDDING Mrs. J. M. Stewart. One cup milk; i cup raisins; i cup syrup or brown sugar; y-i cup suet; i teaspoon soda; ilour to make a stiff batter. Boil steadily three hours. Serve with sauce. NESSELRODE PUDDING Miss Ruth Childs. Three dozen chestnuts; 8 eggs — 5'olks; i pint cream; 2 sticks pounded vanilla; ^2 pint pine apple syrup; little salt; 4 ounces quince citron; 6 ounces pine apple; 6 ounces dried cherries; 4 ounces Smyrna raisins; ^^ pint whipped cream. Boil the chestnuts in water; when done, peel, pound and rub through a sieve; put this pulp into a stewpan with the eggs, cream, vanilla, pineapple syrup, and a very little salt. Stir these ingredients over a stove fire until the eggs are sufficiently set in the custard, then rub the whole through a Tammy, and put into a basin. Cut the citron and pine- apple, (previously simmered in the syrup above alluded to), and place these in a basin with the cherries and raisins. Allow the fruit to steep for several hours in two wine glasses cherry cordial. Place the chestnut cream in a freezing pot, immersed in rough ice, and freeze it in the usual manner; then add half pint whipped cream and the fruit. Mix the pudding, and continue working the freezing pot for a few 226 How We Cook in Los Angeles minutes longer. When the pudding is set firm, put it into a mold, cover it down and immerse in ice until it is required to be sent to the table. FRUIT JELLY PUDDING Mrs. J. H. F. Peck. One box gelatine; i pint cold water; 3 lemons; i pint boiling water; ^ pound white sugar; strawberries; peaches or bananas. Put gelatine in a large pitcher, add cold water. Squeeze lemons into this and throw in the skins. lyCt all stand an hour, then add boiling water and white sugar. When dis- solved, strain through a fine sieve or flannel bag. When this commences to thicken, put a layer of strawberries in a large dish or mold, then some of the jelly, then a layer of peaches or bananas, then the jelly again, and so on until the dish is full. Set away on ice. When ready to use, turn out of mold, and serve with whipped cream and powdered sugar. CABINET PUDDING Mrs. Erneline Childs. Dried cherries; candied citron; slices of sponge cake; ratapas or macaroons; 8 eggs — yolks; i pint milk or cream; 6 ounces sugar; rind of i lemon; arrowroot sauce or custard. Spread the inside of a plain mold with butter, and orna- ment the sides with the cherries and citron. Fill the mold with alternate layers of slices of sponge cakes, ratapas or macaroons; then fill up the mold with a lemon custard, made with the eggs, milk or cream, sugar, and the grated rind of a lemon. This custard must not be set, but merely mixed up. Steam the pudding in the usual way for about an hour and a half. When done, dish it up either with arrowroot sauce or a custard. WALNUT PUDDING Mrs. M. G. Moore. Two cups flour; i cup sugar; )4 cup butter; .^^ cup wal- nuts; ]-2 cup water or milk; i^ teaspoons Cleveland's bak- ing powder; 3 unbeaten eggs. Bake and serve with sauce. Puddings and their Sauces 22y FIG PUDDING Mrs. W. H. Workman. One cup chopped, dried figs; i cup chopped suet; i cup brown sugar; i cup bread crumbs; i cup flour; ^4. cup milk; 2 eggs; I heaping teaspoon Cleveland's baking powder; salt. Steam four hours, and serve hot with any sauce desired. PRUNE PUDDING Miss M. E. McLellan. Fifty prunes; 5 eggs — whites; sugar. Soak prunes over night, then stew until thoroughly done, and there is but little water left. Rub through a colander. Sweeten to taste with powdered sugar. Add the whites of eggs beaten to a stiff froth, and bake 20 minutes. Turn on to a platter and serve with whipped cream, either as a hot or cold pudding. PRUNE SHAPE Mrs. C. H. Howlaiid. One quart prune juice; i pint stewed prunes; i box gela- tine; ^2 cup sugar, unless prunes are sweetened when boil- ing. Stew the prunes until tender. Pour off" the juice. Add to it Ihe gelatine, previously soaked in a little water, then the sugar, and stir them all together on the stove until the gelatine is dissolved. Stir in the prunes. Pour into a wet mold, and when cold and firm serve with whipped cream. PUFF PUDDING Miss Miiia Jeviie. One quart milk; 5 eggs; 5 tablespoons flour; a pinch of salt. Whip separately the yolks and whites of the eggs. Pour the milk (boiling) on the flour and whipped yolks. Slir in the whipped whites and bake twenty minutes. Serve with hot sauce. STEAMED PUDDING Mrs. W. G. Whortoii. One cup sugar; i cup sweet milk; i tablespoon butter; i 228 How We Cook in Los Angeles teaspoon Cleveland's baking powder; i egg; i pint flour; a little salt. Steam one hour. Eat with cream and sugar, or a nice pudding sauce. Very nice with any kind of fresh fruit in it, ■or stewed fruit under it. QUEEN OF PUDDINGS Mrs. W. J. Brown. One pint bread crumbs; i quart milk; i cup sugar; butter — size of an egg; 4 eggs; i lemon. Beat the yolks of eggs well, then add milk, sugar, bread ■crumbs, butter and the grated rind of lemon. Put in a pudding dish and bake 3^ hour. Beat the whites of the eggs to a stiff froth, adding a cup of powdered sugar and juice of the lemon. Spread this over the pudding when done, and replace in the oven and brown slightly. This is good cold; or, let the pudding get cold, then spread with a layer of cur- rant jelly before putting on the frosting. BREAD PUDDING Marian Harland. One scant teacup bread crumbs — bread dried in o\en and rolled; 2 eggs; i pint milk; % teaspoon soda — scant; i tablespoon melted butter. Flavor with nutmeg. Soak crumbs in milk. Add butter and soda — dissolved in a little water, yolks and nutmeg; and last, the whites beaten stiff. Beat well together, and bake in buttered pan % hour. Serve with nutmeg sauce. SWEET POTATO PUDDING Mrs. A. M. Whaley. One pound raw sweet potato — grated; 2 eggs; 2 table- spoons sugar; i teaspoon ginger; ]4. teacup molasses; i tablespoon butter; milk to make thin batter; any other spice, if desired. Mix the ingredients well together — the eggs well beaten — and bake one and one-half hours. Puddings a7id Their Sauces 22p CARROT PUDDING Mrs. G. G. O'Brien, Riverside, Mrs Harriet J. Meakiii, Sau Uiego. One cup gyrated carrot — raw; i cup grated potato — raw; I cup stoned raisins; i even teaspoon soda; Y^ teaspoon nut- meg: I cup flour; i cup brown sugar; 1/2 cup suet or butter: ^ teaspoon cinnamon; ^ teaspoon cloves. Mix soda with the grated potato and mix all together. Steam three hours. Serve with carrot pudding sauce. SPONGE PUDDING Mrs. E. R. Smith. Three eggs; 4 tablespoons flour; ii- pints milk; a little salt. Stir the milk, (scalding hot), into the flour, then add the yolks, then the whites — beaten to a stifi" froth, and bake immediately for one half hour. Serve as soon as baked with lemon sauce. This is a favorite dessert at many tables. ORANGE PUDDING Mrs. Hancock M. Johnston. Juice of 6 oranges; 5 eggs; i coffeecup sugar. Beat yolks and whites separately. Add the other ingre- dients and stir well. Bake 20 to 30 minutes in a pan of water. ORANGE PUDDING Mrs. W. \V. Widney. Two and one half cups hot water; 114 cups sugar; 3 eggs — yolks; 2 tablespoons corn starch; juice 4 oranges; rind of one; butter — size of a walnut; i teaspoon vanilla. After this mixture has been well boiled, put into baking dish, and pour over it the whites of the eggs, well beaten,, arid mixed with two tablespoons sugar. Brown in oven. ORANGE 5P0NGE Mrs. G. W. Garcelon, Riverside. One ounce gelatine; i pint water; 6 oranges; i lemon; 3 eggs, whites only; sugar to taste. Dissolve gelatine in pan, let stand until almost cold. Mix 2^^o How We Cook in Los Angeles in the juice of the orange and lemon; add eggs and sugar. Whisk all together until it is white and spongy. Put in molds Will be ready for use the next day. APPLE SAGO PUDDING Mrs. C. G. Du Bois. One cup sago; 6 cups water; 12 apples. Put the sago in the water, and set in a warm place to swell. Stew the apples and mix them with the swelled sago. Bake three quarters of an hour. If apples cook quickly it is nice to put them in raw, with a little sugar. Peaches are good used raw. Serve with cream or sugar, or any sauce desired. APPLE PUDDING Miss M. E. McLellau. Two large tart apples: Y-z tablespoon butter; 2 eggs; sugar; y^ cup fine bread crumbs. Pare and quarter the apples. Boil them in a very little water. Strain them and add the butter with sugar to taste. Add the bread crumbs and the beaten yolks of eggs, and the white of one. Bake about half an hour and cover with a meringue made of the white of the other egg, and i table- spoon sugar. Brown the meringue. Serve warm or cold with cream. A NEW APPLE PUDDING Mrs. M. G. Moore. Six tart apples; i pint flour; i teaspoon Cleveland's baking powder; i ^^%,'^ i teacup sweet milk; a little salt. Pare and core the apples, stew them in very little water until done. Make a batter of the other ingredients. Beat the stewed apples into it. Bake in a buttered earthen dish. Serve with sugar and cream. PLAIN APPLE PUDDING Mrs, 8. E. Smith, St. John, New Brunswick. Three or four good-sized tart apples; i cup milk; i Q:%Z'^ ^ teaspoon cream tartar; ^ tea.spoon soda; small piece butter; flour; salt to season. Puddings ayid their Sauces 2jr Cut up apples in a pudding dish. Make a batter of the milk, Q^gg and other ingredients. Add flour to make a rather thin batter. Pour this over the apples and steam or bake. Serve with sauce. SNOW PUDDING Mrs. M. Pickering. One quart boiling water; 3 tablespoons corn starch; U cup sugar; 6 eggs; i pint sweet milk; lemon; i teaspoon butter. Dissolve the corn starch in a little cold water with the sugar and butter, and pour into the boiling water. Add the whites of eggs, beaten very stiff. Stir fast until all is very- light. Make a custard of the sweet milk, and the yolks of the eggs. Season with lemon, and when cold serve with the snow pudding. SNOW PUDDING Mrs. C. B. Woodhead. Half box gelatine; ^ pint milk; ^ pint whipped cream; 5 eggs (whites only); i teaspoon vanilla; sugar to taste. Soak gelatine in milk, place over stove aud stir until gela- tine is dissolved; then add cream, whites of eggs, well beaten, vanilla and sugar to taste. Mix all together well. Place on ice 12 hours. SNOW PUDDING Mrs. A. S. Baxter Three cups milk; 3 tablespoons corn starch; 3 eggs, whites. Sauce — One cup milk; i cup sugar; 3 eggs, yolks. Pudding — Heat the milk and add the corn starch wet with a little milk, when this is thick take from the fire and stir in the whites of eggs, well beaten, and pour in a mold to cool. Sauce — Heat milk, add sugar and beaten yolks. Cook until it thickens. Flavor to taste. FROZEN RICE PUDDING Mrs. Hancock Banning. Half cup rice; i quart water; i saltspoon salt; i pint milk; 3 eggs; I cup sugar; )^ pint cream; )^ pint milk; vanilla. 2^2 How We Cook in Los Angeles Compote — I pint granulated sugar; i pint water; i quart strawberries. Boil for one-half hour, the rice in the water with the salt. Drain and put in double boiler, with i pint milk, and cook until milk is all absorbed. Beat the eggs light, and just before removing from fire, add to the rice; with i cup of sugar. Flavor with vanilla and set away to cool. When cold add ^ pint of cream and yi pint milk, and freeze. Compote for rice pudding — Dissolve the granulated sugar with the boiling water. Do not stir, and take from fire just before it reaches the boiling point. Pick, wash, and wipe dry the strawberries, and pour syrup over them. Serve with the rice pudding. CHOCOLATE PUDDING Miss Frances Widney. One pint milk; large Yz cup sugar; 2 heaping tablespoons Ghirardelli's grated chocolate; i heaping tablespoon corn starch; pinch of salt. L,et the milk come to a boil, then add the sugar and choco- late, well mixed, then the corn starch wet with two spoonsful of the milk. Boil until it thickens, and turn into cups or mold. Set it away to cool. Serve with whipped cream well sweetened, or with plain cream and sugar iiavored with vanilla. DELICATE PUDDING Mrs. J. E. Plater. One cup water; i cup fruit juice; 3 tablespoons corn starch; Yt, saltspoon salt; sugar to taste; 3 eggs. Boil the water and fruit juice, wet the corn starch in a lit- tle cold water, stir into the boiling syrup and cook ten min- utes. Add the salt and sugar to taste; the quantity depending upon the fruit. Beat the whites of eggs till foamy, and stir into the starch. Turn at once into a mold. Serve cold with boiled custard sauce made with the yolks of the eggs. nOUNTAIN DEW PUDDING Mrs. J. S. Chapinau. One pint milk; 2 eggs; 4 tablespoons cocoanut; ^A cup rolled crackers; i teaspoon lemon juice; i cup sugar. Mix the Puddings and their Sauces ^jj milk, yolks of eggs, well beaten, cocoanut, cracker and lemon juice together. Bake half an honr. When done cover with frosting made of the whites of the eggs and cup of sugar. INDIAN PUDDING Mrs. J. A. Gilchrist. One pint milk; 5 tablespoons sifted Indian meal; ^ cup light molasses; i teaspoon salt; i teaspoon ginger; i tea- spoon cinnamon; i ^z^; i pint milk used cold. Put milk to scald, when it begins to simmer, stir in sifted Indian meal, wet with molasses. Cook a few minutes. Add salt, ginger and cinnamon. Put cold milk into which the well beaten q^% has been added into a baking dish, (earthen preferred). Pour the mixture in, stirring but little. Bake slowly two or three hours. Serve with sauce. BAKED INDIAN PUDDING Mrs. Mary B. Welch. One pint sweet milk; ^ pint Indian meal; i cup molasses; ^ cup butter; 3 well-beaten eggs; i cup cold sweet milk. Boil the pint of milk in a double kettle and stir in the meal; let it stand on the back of the stove an hour; melt the butter and molasses together and add to the hot mixture, and leave for half hour. Then add eggs and cold milk. Bake ^ of an hour. Serve with sauce. HEAVENLY HASH Mrs. L- W. Wheeler. One pineapple, sliced thin; 4 oranges; sugar; i box straw- berries; 6 bananas; lemon juice. Put a layer of pineapple in a dish, cover with sugar, then a layer of berries, of orange and of bananas until all are used. Cover each layer of fruit with powdered sugar. 5IMPLY MADE DES5ERT Mrs. M. G. Moore. Batter; fruit; i Q^ZZ- Make a common griddle-cake batter, add ^%z and some fruit. Fry in a little lard and serve with pudding sauce. If canned fruit is used, it should first be drained. 2^^ How We Cook in Los Angeles FRUIT FRITTERS Mrs. C. C. McLean. Two eggs, whites; i tablespoon flour; i tablespoon cold water; i tablespoon butter, or Howland's olive oil; apricots, peaches, and strawberries. Make a batter with the beaten whites of the eggs, flour, cold water and butter or oil. Mix thoroughly before putting in the whites. Pare the apricots and peaches, and cut in quarters, strawberries used whole. Dip each piece of fruit into the batter, and drop into the boiling fat. Two minutes will cook them brown and crisp; then sugar them and serve hot. FRUIT DUMPLINQ5 Mrs. E. R. Smith. One pint flour; fruit; a little salt; 2 teaspoons Cleveland's baking powder; milk to make a very soft dough. Sift the salt, baking powder and flour together; mix with milk till very soft. Place in a steamer well greased cups. Put in each a spoonful of batter, then one of fruit. Cover with another of batter. Steam twenty minutes. Serve with whipped cream or lemon sauce. PEACH ROLLS Mrs. M. G, Moore. Stew dried fruit; sweeten and flavor to taste. Make a good baking powder crust, roll very thin and spread with fruit, putting small pieces of butter on the fruit. Roll up and place in a deep pan. To 3 or 4 rolls add i cup sugar, and ^ cup butter, and pour over this hot water enough to cover. Bake Yz hour. Serve with sauce or cream and sugar. BLACKBERRY MUSH Mrs. M. G. Moore. Two quarts ripe berries; i)^ pints boiling water; i pound sugar; i pint sifted flour. To the berries add the boiling water and sugar; cook a few minutes, then stir in flour. Boil until the flour is cooked. Serve hot or cold, with sweet cream or hard sauce. Puddings and their Sauces 2^5 FRIED BANANAS Mrs. W. W. Ross. Take medium sized, firm bananas; peel and slice length- wise. Fry in good salad oil, or sweet butter, (which has been previously heated), until the banana is a delicate brown. Serve with pudding sauce. FRUIT FOR DESSERT Mrs. C. C. McLean. One egg, white; fruit; sugar. Beat well the white of an ^ZZ^ with a little water, dip the fruit in and roll it immediately in powdered sugar; place on a dish; leave it for five or six hours, then serve. A more beau- tiful, palatable and exquisite dessert than a plate of currants thus dressed, cannot be had. 5UGARED POHEGRANATES Mrs. W. W. Ross. Fill a glass dish with the red pomegranate .seeds, sprinkle with pulverized sugar, and serve. SAUCE FOR CHRISTHAS PUDDING Mrs. Flauders. One cup boiling water; i cup sugar; i cup butter; 5 eggs. Cream the butter, sugar, and yolks. Beat in the whites, and pour in the water. HARD SAUCE Mrs. W. J. Brown. One cup powdered sugar; y^ cup butter. Beat the butter well, then stir in the sugar and beat to a cream, flavor to suit the taste. STRAWBERRY SAUCE Mrs. Helen W. Watson. One large tablespoon butter; i^ cups powdered sugar; white of one egg; i pint mashed strawberries. Beat the butter to a cream, add gradually the sugar and the beaten white of the ^'g%. Beat till very light, and just before serving add the mashed strawberries. Instead of the 2j6 How 'We Cook iii Los Avgeles butter and egg, one quart of the whipped cream may be added to the strawberries and sugar. A generous half pint of cream makes a quart when whipped. CREAM SAUCE One half cup butter; i cup sugar; ^ cup milk or cream; I teaspoon flavoring. Cream the butter, add sugar gradually, beating all the time; add milk or cream gradually, then flavoring. Beat until very smooth and creamy. Serve. CARROT PUDDING SAUCE Mrs. G. G. O'Brien, Riverside. One cup sugar; i ^ZZ'^ /^ cup boiling milk; juice of one lemon. Beat sugar and egg till foamy, pour gradually into milk, add lemon juice. Cook in pan of boiling water, stirring con- stantly. PUDDING SAUCE Mrs. Alice Curtain. One pint milk; ^ cup sugar; i tablespoon flour, or corn starch; i teaspoon butter; cinnamon or nutmeg. Mix the flour in a little water till perfectly smooth. Scald the milk, add the sugar, stir thoroughly, then add the thick- ening and butter. Cook 5 or 10 minutes. Flavor with a lit- tle cinnamon or nutmeg. This sauce may be varied, by adding the yolk of one ^g^,, well beaten with the sugar, to the milk. Then add about ^ the thickening, and just before serving beat the white of ^^z stiff", and stir in the sauce. Flavor with vanilla or almond extract. EVERY=DAY SAUCE Mrs. A. M. Whaley. Two tablespoons butter; i cup sugar; i tablespoon flour; pinch of salt; i scant pint boiling water; 3 tablespoons cold water. Beat the sugar and butter to a cream, add the flour and Puddings and their Sauces 2J7 thoroughl}- mix. Then add the salt and cold water, then the boiling water, and let it boil a few minutes; after removing from the fire, flavor with vanilla or almond. LEHON SAUCE Mrs. E. R. Smith. Three-quarters cupof sugar; i egg; ^^ cup butter; i lemon; I teaspoon nutmeg, yi cup boiling water. Cream the butter and sugar and beat in the egg whipped light, then add the juice of the lemon and half the rind — grated; also the nutmeg. Beat hard, then add the water, put the sauce into a tin pail and set within the uncovered top of the tea-kettle — which must be boiling — until the sauce is very hot. Stir constantly. NUTMEG SAUCE Mrs. Geo. B. Dunham. Half coflFee cup sugar; butter, size of hickory nut; i table- spoon flour, rounded; few drops vanilla; y2 teaspoon nutmeg, scant. Mix butter, flour, sugar, and nutmeg together. Dissolve with a little cold water, then pour on one pint boiling water. Stir well and cook about 10 minutes. Just before serving add vanilla. ARROWROOT SAUCE FOR PLUH OR SUET PUDDING One cup sugar; two teaspoons arrowroot; two table- spoons butter; juice of one lemon; one small teaspoon good extract vanilla; half cup cold water. Mix sugar and arrow- root, the lemon juice and water. Boil slowly until well- cooked and nice and clear. Take off" and add butter. When nearly cold, put in the vanilla. If the butter does not make it sufficiently salt, a little salt may be added. If too thick, thin with warm water. To give it more of the lemon flavor, a little of the rind may be put in while cooking. This is a most delicious sauce. PIES CHOPPED PASTE Miss Ida G. Mayuard, Colorado Springs. One quart flour; i pint butter, or butter and lard mixed; ice water; i teaspoon salt. Put flour into a chopping bowl. Add salt and butter, or butter and lard. Chop thoroughly. Mix into a stiff dough with ice water. Toss out onto a floured board. Pound and roll thin. Fold the sides so they will meet in the center. Fold the ends to meet. Then fold one half on to the other. Pound and roll again, and fold as before. Keep on ice until ready to use. This is excellent for pastry and pies, and is ver}^ good for patties, RICH SHORT CRUST Mrs. B. C. Whiting. Ten ounces flour; i egg — yolk; ^ pound butter; 2 ounces finely-sifted sugar; 2 tablespoons water. Rub the butter, flour and sugar together. Beat uj> the eg^ with the water, then mix with the flour to a moderately soft paste. Roll it out twice. QRAHAH PIE CRUST Mrs. E. R. Smith. Graham flour; sweet cream; butter; salt. Sift the flour and rub into it a small piece of butter, a little salt, and use sweet cream to mix with. Roll out as you would other crust. This is healthful as well as delicious. CRUST FOR PUMPKIN PIE Mrs. S. Speedy. Butter your pie tin well, then take some dry corn meal and shake it around in the buttered tin; empty it out, leaving only what sticks to the tin. Have your pumpkin ready, the same as for any pie; pour it in your tin; set it in the oven and bake it. You will be surprised to see what a nice crust it will form. Pies 2J9 PIE CRUST Mrs. W. J. Brown. Four cups flour; i cup lard, or half lard and half butter; white of I ≫ i teaspoon salt, if lard is used. Rub the shortening well into the flour, then add cold water to make it the consistency to roll out, then add white of &gg beaten to a stiff froth. FLAKEY CRUST WITHOUT BUTTER Mrs. Carl Schutze. Flour; lard; Highland evaporated milk; salt. Use four parts flour to one part lard. Chop together. Add a little salt. Mix to a consistency to roll out with evap- orated milk, or any other unsweetened variety. This will be as flakey as real butter paste. niNCE HEAT Mrs. K. M. Widney. Three pounds tender beef — chopped fine; 3 pounds cold, boiled tongue — chopped fine; 3 pounds beef suet, free from membrane, chopped fine; 4 pounds stoned raisins — soaked in one pint grape juice; 4 pounds pared, cored and chopped tart apples; 4 pounds clean curr.mts; i pound chopped citron; % pound orange peel — candied; ^ pound lemon peel — candied; i pound sweet almonds — blanched; i teaspoon ground pepper; i teaspoon ground all-pice; i teaspoon ground mace; 2 ounces bitter almonds — blanched; 4 lemons — juice and grated yellow rind; 4 oranges — ^juice only 4 pounds coffee sugar; 2 level tablespoons salt; i teaspoon ground cloves; i teaspoon ground cinnamon; 2 nutmegs — grated. See that the flavor is rich and even, adding more sugar or spices, if required; but not allowing any one flavor to pre- dominate. Let the mixture stand at least over night before using it. It will be better if it is left in a cool place for a week or ten days. Will keep good all winter. The above is Miss Juliet Corson's recipe for mince meat — omitting the wine and brandy which she uses. I use cider and grape juice, which have been boiled down from one gallon 2/0 How We Cook hi Los Angeles to one quart. I often use also the rich juices of sweet pickles, such as peaches, plums, etc., also jellies — currant is especially nice — which have been left over. MINCE MEAT— An English Recipe Mrs. Mary O. Lerrigo. One pound finely chopped kidney suet; 2 pounds raisins — chopped fine; 3 pounds currants — cleaned and dried; 3 pounds apples — chopped fine; i pound candied peel — chopped fine; 1 pound sugar; rinds of 3 lemons— grated; i small teaspoon salt; Yt, ounce mixed spice; i pound lean meat. Mince the lean meat very fine. Mix all well together. nOCK MINCE PIE Mrs. J. S Van Doren. Mrs. Baldwin. Two eggs; 2 pounded crackers; Yz cup sugar; yi cup boiling water; i teaspoon cinnamon; y'o teaspoon nutmeg; Yz cup molasses; ^ cup vinegar; }2 cup chopped and seeded raisins; Ya teaspoon cloves; i teaspoon salt. Boil all together 5 minutes. Remove from fire. Add piece of butter, half as large as an ^^ pounds sugar; 3 pints raspberries; scald half the cream; add half the sugar and stir till dissolved. 24-8 How We Cook in Los Angeles Mash berries with remainder of sugar and let stand half hour, stirring often to dissolve sugar. Mash berries and sugar through a sieve fine enough to prevent seeds from going through. Add the remainder of cream to the cold scalded cream and freeze, when it turns hard add the berry mixture and finish as usual. PINEAPPLE ICE CREAfl Miss K. R. Paxton. One quart cream; i pound sugar; i pineapple; juice and ^ grated rind of i orange. Scald half the cream, put in half the sugar and stir till dis- solved. Pare the pineapple, leaving the leaves at the top for a handle; cut out eyes, then either grate the pineapple, or with a silver fork tear it into small pieces. Mix the remainder of the sugar with this, stirring often until sugar is dissolved. When the scalded cream is cold, put in the can with the remainder of the cream and freeze. When it begins to turn hard, add the pineapple and sugar, to which has been added half the rind and juice of orange, finish freezing, remove dasher and beat according to directions. 5AG0 CREAM Mrs. A. S. Averill. Two tablespoons sago; i pint milk; salt; 2 eggs, yelks; 3 tablespoons sugar; meringue; 2 eggs, whites; i tablespoon sugar. Soak sago in half cup cold water for half hour; add milk and salt. Place in a rice boiler over the fire. When hot, add the well -beaten yelks of eggs and sugar. Cook until it thick- ens. Place in a mold. Spread over the top the whites of eggs beaten to a stiff froth, to which has been added i tablespoon sugar. Set in oven until a delicate brown. Serve with whipped cream. Pearl tapioca may be used instead of sago. COEFEE CREAn Mrs, Emeline Childs. One package Cox's gelatine; i pint strong coffee; i pint whipped cream; vanilla flavoring. Creams and Custards 24.Q Divide the gelatine, leaving more for the coffee part, than for the cream. Dissolve part for cream in milk, and the part for coffee in cold water, for about an hour. Then make a pint of strong coffee, which, when clear, pour into the gelatine intended for the coffee part, and sweeten to taste. Mix a pint of whipped cream with the cream part, and sweeten to taste, adding a little vanilla flavoring. When all is ready, put alternately in a mold half cup of each, coffee, first; let each layer stand until cool. Then set it on ice, and when required serve with a sauce of whipped cream. CHANTILLA CREAfl Mrs. W. W. Widney. One pint sweet cream; 2 eggs, whites; i cup sugar; sponge cake. Add to the cream beaten stiff, the well beaten whites, sugar, and flavoring to taste. Cut squares of sponge cake lay alternately in a dish with the cream. BISCUIT TORTONI Mrs. Frank Phillips. One gallon whipped cream; i cup powdered sugar 2; tablespoons candied cherries; 2 tablespoons blanched almonds; }i teaspoon extract almond; i cup water; j'olks of 5 eggs; 4 tablespoons raspberry or strawberry syrup; ^ cup dried or powdered maccaroons. Boil the sugar and water together 20 minutes . Add the beaten yolks and set the basin in another of boiling water for five minutes, stirring all the time. Then add the syrup and extract; then the cream, then the maccaroons and chopped almonds and cherries. Then pour in the mold or freezer. Take great care in packing the ice and salt. BAVARIAN CREAil WITH PEACHES Mrs. H. McLellan. Eighteen fine peaches; ^4 pound sugar; ^ package gela- tine; I glass cream; i pint whipped cream. Cut peaches into small pieces; boil them with the sugar. 2^0 How We Cook in Los Ayigeles When reduced to a marmalade, squeeze them through a sieve; add the gelatine and cream. Stir it well to make smooth. When it is cold and about to form, add the whipped cream and mold. Cut up fresh peaches and serve around the mold. The gelatine, should of course, be dissolved before used. STRAWBERRY CREAM Mrs. F. M. Hotchkis. One quart ripe strawberries; ^ box gelatine: j4 cup hot water; i heaping cup sugar; i pint cream. Stem the berries, then mash them, add sugar and let stand for half hour. Cover the gelatine with cold water and let stand for an hour or more. Whip the cream to a froth; strain the berries and sugar through a rather coarse strainer; dissolve the gelatine; add it to the berries. Place berry mixture in a basin — a tin one is preferable — and put in ice water and stir until it begins to thicken. Then add whipped cream. Turn into a mold and let harden. Serve with whipped cream. This will make two quarts. HAHBURQ CREAH Mrs. M. B. Welch. Two large lemons, juice and rind; i cup augar; 8 eggs. Stir together the juice, rind and sugar, add the well beaten yolks, put all in a tin pail and set in a pot of boiling water (if you have not a double boiler); stir for three minutes, take from the fire, add the well beaten whites of the eggs, serve when cold. VELVET CREAfl Mrs. A. C. Goodrich. One pint sweet cream; 2 tablespoons gelatine; 3 tablespoons sugar; any flavoring desired. Dissolve the gelatine in a little warm water. Put the sugar and flavoring in the cream, then whip stiff", and while whip- ping pour in the gelatine. When whipped sufficiently pour in a mold and set away to cool. Creams and Custaids 2^1 TAPIOCA CREAM Mrs. Burdette Chandler. Three tablespoons tapioca; i quart milk; 73 cup sugar; 3 eggs. Cover the tapioca over night with water. In the morning pour off the water, if any, and put tapioca into the milk. Put on the stove, and when it boils stir in yolks of eggs, sugar and a little salt. Stir until it begins to thicken. Make a frosting of the whites of the eggs, and spread over the top, sprinkle a little sugar over and brown in oven. IV10US5ES Miss Parloa. This dish is really a mossy froth. Whip cream and drain it, for if there is any liquid cream in the mousse it will not be perfect. Pack the mold in salt and ice, using five pints of salt for a gallon mold. Put the mousse preparation into the mold, cover and set away for four or six hours. Six hours is always best. If the mold be lined with white paper, the mousse will have a smoother and handsomer appearance when turned out on a dish, but it takes a little longer to freeze. It is a great improvement to line the bottom and sides of the mold with a sherbet that will combine with the flavor of the mousse. PINEAPPLE SOUFFLE Miss Far:uer, Boston. One large, ripe pineapple; 6 eggs; i pound sugar; i pint water. Peel and chop the pineapple into little bits. Lay the pulp in a dish, sprinkling each layer with sugar. Set aside for several hours, then mash the pulp and strain. Put to one pint of pure fruit juice the pint of water and put in double boiler; add the eggs, well beaten with the sugar. Cook to a soft custard, strain and beat until cold. Freeze and serve either plain or with cream flavored with juice of the fruit. 2^2 How \^e Cook in Los Angeles CHARLOTTE RU5SE Mrs. C. W, Blaisdell. One quart thin cream; ^ box gelatine; sugar; lady fingers; flavoring. Sweeten, flavor and then whip the cream until in a froth. Put gelatine in as little cold water as possible to soak. Set on the stove to melt. L,et cool before putting into the cream, Line a dish with cake or lady fingers. Pour the cream into it and set on ice until ready for use. CHARLOTTE RUSSE Mrs. E. R. Smith. Half pound of lady fingers; 2 boxes strawberries; i pint sweet cream; ^ cup sugar. Fit the cakes neatly in the dessert bowl or platter; cover them with the berries and sprinkle over them the sugar. Pour over all the cream which has been lightly whipped, flavored and sweetened. This is a very delicate dessert. Other fruit can be used — raspberries, very ripe peaches, or pineapple. RASPBERRY CHARLOTTE Mrs. Augusta Robinson. Butter and cover the bottom of a pudding dish with dry bread crumbs. Put on this a layer of ripe raspberries sprinkled with sugar. Proceed with layers of crumbs, berries and sugar, until the dish is full, the last layer being crumbs. Put bits of butter on the top and bake with a plate over it for Y^ hour. Remove the plate and let it brown just before serving. DELICIOUS APPLES FOR TEA Mrs. M. G. Moore. Two pounds apples; i pound white sugar; 3 lemons. Pare, core and slice the apples into a pan. Add the sugar, the juice of the lemons, and the grated peel of one; boil two hours, turn into a mold. Serve cold, with custard or cream. BAKED PEACHES Mrs. J. H. Norton. Peaches; brown sugar; flour; butter. Creams and Custards 2§j Peel the peaches, place them in a pan, sprinkling on each one, brown sugar, flour, and a bit of butter, add sufiicient water to make a nice syrup. Bake until soft, and light brown in color. APPLE SNOW Mrs. H. McLellan. Six tart apples; 3 eggs, whites only; sugar to taste; vanilla. Pare, core and boil the apples in as little water as possible; cool and strain; beat thoroughly and add the eggs beaten thor- oughly. Sweeten and beat until like snow. Serve on top of soft custard. The grated rind of a lemon may be used instead of vanilla, if preferred. FRUTTI SNOW Mrs. R. R. Glassell. Six eggs; 6 tablespoons powdered sugar. Beat the whites of eggs to a very stifi" froth, then add grad- ually powdered sugar, beating not less than fifteen minutes. Place on ice, and just before serving, dot with preserved crab- apples, whole cherries, or bits of jelly. Place in large glass dish and surround with whipped cream. COUSIN KATE Mrs. James Foord. Eight large apples, sweet; i coffee cup milk; i cup flour; 2 eggs. Peel and core the apples. Make a batter of the milk, flour and eggs, beaten light. Add apples and bake in a shal- low pan, well buttered, twenty-five minutes, in a hot oven. Serve with hard sauce or icing. ORANGE SAGO Mrs. J. P. Widney. One cup sago; 2 cups cold water; 3 cups orange juice, equal to the juice of about 12 oranges; 2 cups sugar; pinch of salt. Wash sago thoroughly. Soak in the water two hours. Add orange juice, sugar, and salt, and boil in a porcelain ves- 2^^ How We Cook in Los Angeles sel until the sago is perfectly clear. Turn into a bowl which has first been rinsed in cold water; then it will turn out in good shape. Serve with sweet cream, or a delicate boiled cus- tard. ORANGE TRIFLE Miss Ida G. Maynard. Half box gelatine; ^ cup cold water; i cup boiling water; I cup sugar; i pint cream; 4 or 6 oranges; }4 lemon; 3 eggs; lady fingers. Soak the gelatine in the cold water twenty minutes; add the boiling water, the juice of the oranges, the grated rind of one, and the juice of the half lemon. Strain, add the yolks of the ^Z%s>, slightly beaten, cook until it thickens a little, then add the sugar, stir on ice, until thick. Add the cream whipped, and turn it into a mold lined with lady fingers. When ready to serve, turn out on a platter. ORANGE CUSTARD Mrs. H. G. Otis. Juice of 10 large oranges; i pint cream; i teacup sifted sugar; yolks 12 eggs. Sweeten the orange juice with the sugar and set it over the fire. Stir constantly till hot, then skim it carefully, and set aside to cool. When nearly cold add the yolks of eggs, beaten very light, and the cream. Put all into a sauce pan and stir over a very slow fire until thick. Pour into cups and serve cold. If desired, the whites of the eggs beaten stiff with a teacup of powdered sugar may be used. A heaped table- spoonful on the top of each cup of the custard. ORANGE CUSTARD Mrs. Augusta Robinsou . Three or four oranges; J^ cup sugar. For custard — 2 cups milk; i ^%%\ a little sugar; i large tablespoon corn starch. Peel carefully, and slice thinly across, the oranges; sprin- kle the sugar over them and let them stand for about i hour, then pour over them the custard prepared as follows: Creams and Custards ^55 Put the milk on the stove in a double boiler. Beat together the ^ZZ^ tli6 corn starch and the sugar. Pour this into the hot milk, stir till it thickens. Pour over the oranges. Serve cold. WEST INDIAN FLOATING ISLAND Mrs. T. Masac. Make an ordinary custard for floating island, only beating up any preferred fruit jelly with the stiffly beaten whites of the eggs, thus giving them a pretty color and flavor. LEHON SPONGE Mrs. Cameron Thorn. Half package gelatine; i^ pints water; ^ pound sifted sugar; juice six lemons; rind of i lemon; whites of 2 eggs. Dissolve the gelatine in the water; then add the sugar, the juice, and rind of the lemon. Boil the whole a few minutes, then let stand till quite cold, and just beginning to stifi"en; then add the beaten whites of the eggs and whisk till it is quite white. Wet a mold with cold water and pour the mixture in. STRAWBERRY OR RASPBERRY SPONGE Mrs. A. C. Doau. One quart strawberries or raspberries; ^ box gelatine; i^ cups water; i cup sugar; juice of i lemon; 4 eggs, whites. Soak the gelatine in ^ cup of the water. Mash the ber- ries, and add half the sugar to them. Boil the remainder of the sugar and the cup of water gently 20 minutes. Rub ber- ries through a fine sieve. Add gelatine to boiling syrup, take from the fire and add the berry juice. Place the bowl in pan of ice water and beat with ^^^ beater five minutes, then add lemon juice and the beaten whites, beat until it begins to thicken. Pour into well wet molds and set on ice. Serve with cream. Delicious. APRICOT SHERBET Mrs. W. \V. Ross. Rub through a colander a sufficient quantity of ripe or canned apricots to make three quarts of the pulp. Into that 2^6 How We Cook in Los Angeles stir two pounds of sugar and a pint of water. Beat the whites of 4 eggs to a stiff froth, and stir thoroughly into fruit the last thing. Place in the freezer and stir constantly until fro- zen quite hard. Keep the freezer packed in ice until you wish to serve. Eggs can be omitted if desired. ORANGE SHERBET Mrs. Anua O'Melveny. Six oranges; 2 lemons: i quart water; i pint sugar. Cut a circle about 2 inches in diameter from the stem end of each orange and remove carefully to keep them unbroken. Scoop out the pulp neatly with a silver spoon, and set the skins in a refrigerator or in a pail surrounded with ice and salt. Put the water, sugar, and grated rind of two oranges over the fire and cook twenty minutes. When cool, add the juice of 6 oranges, 2 lemons, and freeze. Shortly before serv- ing, fill the chilled orange skins with the sherbet and put on the covers of orange rind which have been previously deco- rated with narrow yellow ribbon, for handles. A circle of wavy green leaves will add to the effect of this dish, which may be served as a dessert, or just after the roast. PINEAPPLE SHERBET Mrs. S. S. Salisbury. One heaping tablespoon gelatine; 2 pounds granulated sugar; i can grated pineapple; i pint cold water; 3 pints boil- ing water; juice of 7 lemons; white of one ^^g. Put the gelatine in the cold water and let it stand until dissolved, then add the boiling water, sugar, juice of the lemons and the pineapple; put in the freezer, and when about half frozen add the well beaten white of the ^"gZ- This fills a six quart freezer, and will serve thirty-five people. STRAWBERRY SHERBET H. F. W. Two quarts of berries; whites of 4 eggs; 2 pounds sugar; water. Wash the berries, cover with the sugar, let them stand an Creams and Custards 2^ 7 hour, then press out all the juice. Add as much cold water as there is juice. Freeze until slightly stiff. Then stir in the stiffly beaten whites, and freeze until hard. PINEAPPLE ICE Mrs. J. M. Johustou. Johnson's Bahama pineapple, 25 cents per can. Strain juice from the fruit, then pour cold water over fruit, and strain off into juice. Add little less than quart of cold water. Take 2 tablespoons Cox's gelatine, soak it in just enough cold water to cover well, for half an hour, then add enough boiling water to dissolve; add to juice, sweeten to taste. Use about 3 cups sugar, then freeze. Flavor with oranges if preferred, one dozen oranges and three lemons. BEVERAGES DIRECTIONS FOR MAKING TEA H. Jevue. To make a perfect cup of tea, the water must be fresh and quickly boiled, and the teapot hot — an earthen one being preferable. Put one teaspoonful of tea for each pint of water into the warm pot, pour in the boiling water and let stand from three to four minutes on the back part of the stove. Never allow to boil. Serve tea from the first infusion, and, if a second cup is wanted, make fresh tea, unless you have transferred the liquid from the leaf before the tannin has had time to be extracted. Tea is a healthful beverage, if made and used as above; but as commonly used by the majority, it can be properly called a soup made of tea leaves. There is also more danger of too large a quantity of leaf being used than too little. Very few people like a strong tea. Avoid cheap teas, as one pound of good quality will go as far as two pounds of common, if used intelligently, CARE OF COFFEE POT Mrs. R. M. Widuey. Never allow cold coifee or grounds to remain in the coffee pot. Empty, wash thoroughly and dry well, as soon as the meal at which you have used coffee is over. If cold cofi"ee remains, it can be used to wet the coffee for next time, A fruitful cause of poor coffee is a poorly-kept coffee pot, CHURCH SOCIAL COFFEE Mrs. W. J. Horner. Half pound coffee; i gallon boiling water; i egg. Put coffee in a bag and boil three or four minutes. Beverages 2^g COFFEE Mrs. W. B. Abernethy. Use a mixture of 'ji Java and ]/>> Mocha, finely ground. Allow I heaping tablespoon of ground coffee for each cup, and for each four cups of coffee add % teaspoon chicory. In the evening prepare the coffee for breakfast, by mixing the required quantity with the white of &%%. Add enough cold water to cover and let stand till morning, in a closely- covered bowl. Put the mixture in the coffee pot which mtist. be kept clean and dry. Add i cup cold water and let come to the boil, then pour in the required amount of boiling water, and put where it will keep verj' hot but not boil. If for dinner, mix six hours before the meal is served. COFFEE Mrs. I. R. Dunkelberger. Equal weights of Mocha and Java make the best coffee. To make one quart coffee, grind one large cup of coffee. Put into pot with one ^ZZ'^ ^"^ sufficient cold water to moisten. Let it stand till the coffee swells; then pour on boiling water, and let it stay over fire till it reaches the boiling point; take off; let stand five minutes; turn off into another pot, and send to table to be served with boiled cream. CHOCOLATE H. F. W One ounce unsweetened Ghirardelli's chocolate; ^ cup sugar; ^ teaspoon corn starch; i pint boiling water; i pint milk; i ^gz- Grate the chocolate, or cut in small bits. Mix with sugar and corn starch. Blend them over hot water; then add, slowly, boiling water. Simmer ten minutes and set it in a double boiler until ready for use. Beat the ^zz ^o a cream, pour the boiling chocolate over it and serve at once. LEHONADE H. F. W. Five lemons; i orange; ^ pound loaf sugar; i pint water; I bottle (quart) Appolinaris water; ice. Make a syrup of the sugar and water, add the lemon rinds 26 o How We Cook in Los Angeles and let stand one hour; then remove the rinds. Add the strained juice of the lemons, the Appolinaris water, and the orange — cut in very thin slices — each slice quartered. Pour the lemonade into a bowl, having a block of ice in the center. Serve a piece of orange in each glass. RASPBERRY VINEGAR Mrs. E. F. Speiice. Three pounds raspberries to i quart white wine vinegar. Put in stone jar for three days. Strain through flannel bag. To each pint juice, one pound cube sugar. Place over a gentle fire. Boil ten minutes. Bottle, seal and keep in a cool place. Blackberry vinegar may be made in same way — allowing 5^4 pounds sugar to 3 pints juice. Mixed with ice-water makes a delicious drink for warm weather. STRAWBERRY VINEGAR Mrs. Wm. J. Robinson, Monctou, Canada. Let one gallon strawberries stand 48 hours in one quart cider vinegar; then mash and strain, and add one pound sugar to every pound juice. Put it over the fire and let it simmer very slowly for half an hour. Skim well, bottle, and when cold, cork tight. I have kept this for two years. SPANISH MENUS A. Sepuln'eda de Mott BREAKFAST Omelel with fine Herbs Boiled Trout Stewed Rabbit Fried Artichokes Dessert ALMUERZO Toi-tilla de Hierbas finas Trucha Cocida Conejo Guisado Alcachofas fritas Posties DINNER JuHeiine Soup Garvanzo Pottage Cod with Potatoes Veal a la Mode Salmon Spanish St3-le Roasted Turkey' Lobster Salad Dessert COMIDA Sopa Juliana Potage de Garvanzo Bacalao con Patatas Ternera Estofada Salmon a la Espanola Pava en Asador Ensalada do Langosta Posties SPANISH DEPARTMENT JULIENNE SOUP A. Sepulveda de Mott. Take same amount of carrots, celery, lettuce, sorrel, green peas and French beans. Put them in butter, with a few cuts of onion. Add boiling broth, boil on slow fire and add some thin slices of bread. SOUP'^a la CATALANA Mrs. Juan Foster. Six ounces beef; 6 ounces mutton; }^ chicken; Spanish peas; salt; a large pot, ;3 full of spring water. When the water boils, put in the meat, chicken and peas, with salt to taste. Boil slowly, skimming carefully. When the meat is done, remove it. This stock can be used for rice, noodle, macaroni, or bread soup. SO PA ES PA NO LA Reliable. Four pounds lean veal; % pound salt pork; 2 turnips; i onion; i beet; 4 tablespoons oat meal; % nutmeg; i teacup cream; ^ teaspoon allspice. Put the veal in a stew pan, cover with cold water, and let it simmer four hours. Mince the pork, fry to a light brown, and add it to the veal. One hour before serving, add the sliced turnips, onion, carrot, and beet. Cook slowly forty minutes. Strain through a colander, return the broth to the pan. Add the oatmeal, cook twenty minutes, add cream, spices, pepper and salt. Pour into a tureen, over toasted bread cut in dice. Serve hot. PURSLAINE SALAD Mrs. A. F. Corouel. Purslaine; lard, or butter; onions; oil; vinegar. Wash well, and boil in salted water, when cooked, drain. Fry some onions in lard, or butter, then fry the purslaine. When well fried, place in a dish, and add oil, vinegar, and a raw onion cut fine. Spanish Department 26 j TROUT a la CA5CARA Mrs. Juan Foster. Trout; salt; lard; flour; i onion, i head garlic, parsley, peppermint, cloves, thyme, sweet basil. Clean the trout, cover with salt for an hour. Wash and boil them (over a quick fire), with sufficient water to cover, add all the other ingredients. When done, take out the onion, garlic, and thyme, and serve. BOILED TROUT A. Sepulveda de Mott Boil the trout, after cleaning them, in boiling w^ater wdth a few pieces of parsley. After boiled pour on a little more fluid, and on top of that a little powdered pepper. SALMON SPANISH STYLE A. Sepulveda de Mott. Boil with leeks and pepper in white broth, and serve with the leeks, or else with parsley and onions chopped, covering lightly with pepper. COD WITH POTATOES A. Sepulveda de Mott. Keep the cod in water for some time, then cut it in pieces and fry it in oil; when it is a golden color add some water and some potatoes; crush some fried garlic, parsley, and pepper, with which make a sauce and thicken with crumbs of bread, and pour over cod and potatoes. ROASTED TURKEY A. Sepulveda de Mott. Dress turkey; cover it with a coat of sliced bacon, if it is verj^ fat; and if not fat, lard it, (or stuff") with small strips of bacon well cooked, and cover the W'hole with a greased paper, which will be removed when it is half cooked, so as to take a fine color. Serve sprinkled with gravy. BROILED CHICKEN Mrs. A. F. Corouel. Cut the chicken open on the back. Salt it, inside and out, rub it with butter or lard. Broil over coals, keeping it well covered with butter or lard. 264. How We Cook in Los Angeles CHICKEN DRESSING Maria de los Dotninguez de Francis. Grated bread crumbs; 5 soda crackers, wet; i large table- spoon butter; i onion; ^ cup raisins, seeded; )4 cup olives; salt, pepper, grated nutmeg. Fry the onion in the butter, (not too brown). Mix with the bread crumbs and crackers, add the raisins and olives, half of which may be left whole, the other half slice. Season with salt, pepper, and nutmeg, if desired. This quantity is sufficient for one chicken. STEWED PARTRIDGES Mrs. Juan Foster. The partridges after being dressed, are put over a slow fire in a round earthen pot (oUa), with fried bacon cut in squares, onions quartered, (plenty of them), two heads of gar- lic, all kinds of spices, salt and lard. Let the whole boil slowly, -covered with another smaller round earthen pot (olla), full of water, putting between the two pots a piece of wrapping paper. CROQUETTES OF CHICKEN AND PORK Senorita Epitasia Bustanieute. One pound each of fresh white pork and white meat of chicken, grind as for sausage. Season to taste with salt, pep- per, mint, garlic, onion, and tomato — the last three ground fine. Mix two eggs with cup dry bread crumbs, and two tablespoons cold water, and work into the ground meat. Make into balls the size of walnuts, and cook in soup or salted boil- ing water. Take out with ladle and serve on fried bread crumbs. The balls should almost double in size in cooking. DRESSING FOR SHALL BIRDS Mrs. A. F. Coronel. Chop equal quantities of walnuts and almonds. Mix with bread soaked in vinegar, fry in oil, season with salt. Serve with any small birds, putting over all green peppers, and olives chopped together. Spa7iish Department 265 FRIED RABBIT Mrs. A. F. Corouel. Wash the rabbit, fry it in oil, seasoning with salt and vin- egar. Just before serving add thyme and chopped olives. Green peppers cut open are placed on the dish. On them is served the rabbit. STEWED RABBIT A. Sepulveda de Mott. Prepare it, without wetting it, then cut in slices and put in the "olla" with cooking oil, parsley, garlic and pepper, and keep it over a slow fire; then add some hot water, and when it is half cooked put in a few leaves of laurel, cloves and pulver- ized cinnamon. RABBITS CALADONIAN STYLE Mrs. Juan Foster. As rabbits, wild or tame, have a strong odor, it is best to lay them in a pan and rub them with oil and salt before cook- ing; then cut them in pieces; put the pieces in a kettle with oil and bacon. Turn them, several times, add water and a small piece of bacon. When they are half cooked put them in the following sauce: Put into a mortar a piece of laurel leaf, some wild marjoram, sage, and a piece of lemon peel, add a little toasted bread, if you have any; take a piece of bacon from the kettle, pound it up with the rest. Pour boiling water on this, strain it through a sieve, pour it on the rabbit, and cook till done over a very slow fire. Rabbits are very nice cooked with onions or mushrooms and chestnuts, truffles or artichokes, olives and capers and with other kinds of vege- tables, HARES AFRICAN STYLE Mrs. Juan Foster. Take the bones out of two partridges and one hare; lard the latter with large pieces of pork heavily seasoned with all sorts of spices and aromatic herbs. The sauce is made from the livers of the hare and the partridges, garlic and sliced onions, thyme, green mint, black pepper, salt, and two laurel 266 Hoiv We Cook in Los A?ige/es leaves. Put the pieces of meat in a stewpan in layers, mixed with this sauce, and arrano;e them in the form of a roll. Wrap all well in a light paste of flour and lard; put it in the oven until the cover is golden brown and cracked on the outside. This is a sign that the dish is ready to be serv^ed. SPANISH STEAK Mrs. E. A. Pruess. One and one-half pounds round steak; 6 red chilis; i table spoon flour; 2 cloves; garlic; a little thyme, lard. Vein, and seed the chilis, cover them with boiling water, soak until tender, then scrape the pulp into the water. Cut the steak in small pieces, fry it brown in hot lard, add the flour and brown it, cover with the chili water, add garlic, and thyme. Simmer until the meat is tender, and the gravy of the right consistency. VEAL a la HODE A. Sepulveda de Mott. Cut in small pieces the veal. Fry some bacon, and in this fry the veal; then put in the olla. Fry some onion, well- chopped, and put on the meat: also, a little vinegar, two heads crushed garlic, salt, sprig parsley, and a few leaves of laurel. Put the whole over a slow fire, covered by a paper, on the top of which set a cup of water, to prevent evapora- tion. Let it boil two hours. SPANISH STEW Mrs. Vida A. Bixby. Cold cooked meat; i tablespoon lard or beef drippings; I onion; i chili; 4 ripe tomatoes. Heat the lard, or drippings, in a skillet. Add the meat cut fine. Fry it a few minutes, then add the chopped onions, chili and tomatoes. Cover and let simmer twenty minutes, or more. This is a good way to serve up odd bits of steak, roast or stew. Spanish Department 26y FINE BRAINS Senorita Epitasia Bustamente. Soak a set of brains an hour, vein and prepare thoroughly. Beat till fine and foaming like omelet, i &%z\ tablespoon dried bread crumbs, salt, pepper and taste of grated onion, add to brains. Take eight slices fresh bread, spread with preparation of brains in a dripping pan, and bake in a hot oven about ten minutes. Take out and set bread in a spider of hot fat, and fry carefully, so that the bread is a light brown color on the underside. Serve immediately. Spanish rice is proper accompaniment. TONGUE PIQUANTE Senorita Epitasia Bustamente. Boil a beef tongue till tender; skin and cut, like lyonnaise potatoes. Sauce. — Seed and vein 15 chili peppers. Boil half an hour with a little salt, changing water three times. Take out chilis and mash to a red pulp. Add one pint cold water. Roast one pound pumpkin seed ten minutes in a hot oven; skin and run them through a coffee mill. Add ^ pint cold water, and run through strainer. Mix with chilis. Add one tablespoon pork fat, tablespoon flour, and tablespoon salt. Boil, stirring carefully. Add the prepared tongue and cook for half an hour. E5TAFAD0 Mrs. J. G. Downey. Two pounds beef, ribs or mutton; i spoon lard; onions; green peppers; black pepper; thyme; garlic; vinegar; rai- sins; olives; tomatoes; 4 slices toast. Heat the lard in a saucepan. Put in all the ingredients. (Leave the peppers whole, mince the garlic.) Cover close and stew. Serve on the toast. CHILI CON CARNI Mrs. J. L. Slaughter. Beefsteak — round; i tablespoon hot fat; 2 tablespoons rice; i cup boiling water; 2 large red peppers— dry; >4 pint boiling water; salt; onions; flour. 268 How U'e Cook in Los Angeles Cut the steak in small pieces. Put in frying pan with the fat, hot water and rice. Cover closely and cook slowly until tender. Remove the seeds and part of the veins from the peppers. Cover with half pint of boiling water, and let them stand until cool, then squeeze them in the hand until the water is thick and red. If not thick enough, add a little flour. Season with salt and a little onion, if desired. Pour the sauce on the meat and serve. DRIED BEEF WITH PEPPERS Mrs. \V. S. Moore. Two pounds jerked, dried beef; 2 ounces lard; i onion; 6 red peppers; brown flour. Place the beef in pan in hot oven ten minutes, then shred. Place in a frying pan with lard and onion, and fry for five minutes. Pour boiling water over the peppers. Pass them through a sieve, and mix with the beef. Thicken with brown flour. Season to taste. Cook twenty minutes, and serve piping hot. JAMBALAZA Mrs. W. J. Elderkiu. One pound of rice; i pound sausage; i pound ham; 2 onions; 2 large tomatoes; a small piece of red pepper; a sprig of parsley; i heaping tablespoon lard; i pint boiling water; a little salt. Wash the rice and soak it one hour. Cut up the sausage, tomatoes, onions, parsley, pepper and ham. Fry these in the lard, then add the water. Stir in the rice gradually. Cover the pot and set it where it can cook slowly. Serve while hot. Jambalaza is very nice made with oysters, shrimp or chicken substituted for sausage. OHELET WITH FINE HERBS— Breakfast A. Sepulveda de Mott. Beat some fresh eggs, add a little milk, and then add some fine herbs, well chopped, and make the omelet as required. Spanish Department 26g SPANISH OMELET Mrs. E. M. Ross. One tablespoon butter; i finely-chopped onion; i pint tomatoes; i tablespoon sliced mushrooms; i tablespoon capers; salt; pepper; 4 eggs; 4 tablespoons milk. Melt the butter, add onion, and cook till yellow; then add tomatoes, and cook till nearly dry, when the mushrooms, capers, ^ teaspoon salt, and ^ saltspoon pepper should be added. Beat the eggs slightly, add ^ teaspoon salt, ^ salt- spoon pepper, and the milk. Butter an omelet pan and pour in the mixture. When creamy throughout, let it brown on the bottom. Pour some of the tomato on one side, fold over, and turn out on a platter; pour the rest of the tomato sauce around the omelet and serve. The addition of a green pepper is a help in seasoning — about a tablespoon being sufficient. Both onion and pepper should be chopped very fine. The tomato mixture should cook very slowly, and until it is quite dry. Stir with a wooden spoon. SALZA Mrs. J. J. Melius. Three large tomatoes; i small onion; 5 //t?/ green peppers; Y-z teaspoon salt; 2 tablespoons vinegar. lyay the peppers on coals, turning them until blistered. Throw them into cold water, then remove the skins and seeds. Skin the tomatoes and chop all together until quite fine. Strain off the juice, and add the salt and vinegar. To be served with soups or roasts as a relish. SALZA Mrs. W. H. Workman. Six ripe tomatoes; 4 green peppers; salt; raw onion. Scald and skin the tomatoes. Squeeze out part of thin juice. Roast the peppers on coals, or in an oven, until a light brown. Then throw them into cold water. Skin and chop them with the tomatoes quite fine, strain off" the water, 2yo How We Cook in Los Aiigeles add salt and a little finely-chopped onion. To be eaten with all kinds of meat. It will keep several days. ARTICHOKES Mrs, Juan Foster. This is a most delicious tuber. Mash and peel the arti- chokes. Cut in pieces. Scald and cook them. Remove them from the soup in which they have been cooked. Put them in a saucepan with oil and fried garlic. Add some of the soup in which the artichokes were cooked and all kinds of spices, and let them boil. If you desire some soup also, season what remains of the water in which the artichokes were boiled, as you would a meat soup. It will be so good that you will doubt whether it is a meat or fish soup. FRIED ARTICHOKES A. Sepulveda de Mott. Select the tenderest. Cut them in pieces, after washing and drying them. Put them in a paste made with flour, two eggs, a little vinegar, and same amount of oil. Season with salt and pepper. Fry them and serve with fried parsley. STEW — Catalonian Style Mrs. Juau Foster. Cut the beef in small squares. Put it in a stew pan with a small piece of bacon, and the right amount of salt. Add some fried onion and a few pieces of garlic. Cover the stew- pan with packing paper, and set over an iron kettle contain- ing water. Put the whole over a slow fire, and shake occa- sionally, so that it will not burn. In this way you avoid adding water. QARVANZO POTTAGE A. Sepulveda de Mott. After the garvanzos are well boiled, with onion, cook them with oil, in which must have been fried garlic and chili. Put in beaten eggs, and a little cloves and pepper. FRIJOLES CON QUESO— Beans with Cheese Mrs. W. S. Moore. One quart red beans; 4 tablespoons lard; salt; pinch of cayenne; ^ pound good cheese. Spanish Depaitvient 2ji Boil the beans until soft, then drain and turn into a frj-- ingpan with the lard. Salt to taste. Pepper and cheese grated. Stir until cheese dissolves and thoroughly blends. Serve hot. FRIJOLES E. Beiiton Freiuout. One cup beans; i long red pepper; }4 clove garlic; i small thin slice bacon. Soak the beans over night. Cook slowly from eight to ten hours, as big hominy is cooked. lyike hominy, the}^ are even better the next day. STUFFED CHILIS Mrs. Vida A. Bixby. Six green chilis; 2 pounds meat; 2 onions; i large ripe tomato; 2 slices bread; i pound raisins; i pound olives; i tablespoon vinegar; salt; pepper; i tablespoon sugar; 2 eggs; lard; flour. Remove stems and seeds from the peppers. Boil the meat until tender. Chop fine. Add onions, tomato and bread — chopped fine. Add raisins, olives, vinegar and salt, sugar and pepper to taste. Fry all together in a little lard. Remove from the fire and stuff the chilis. Beat the eggs to a stiff froth. Add enough flour to make a batter. Dip chilis in the batter and fry in hot lard. STUFFED CHILIS Mrs. Carrie Schumacher. Green chilis; yellow cheese; ^ tablespoon flour; 2 eggs; butter, lard, milk. Roast the chilis, so that the skins can be easily removed; seed and fill with cheese finely minced, dip them in a batter made of the flour, milk, and beaten eggs, and fry a nice brown, in a little butter and lard mixed. Serve with tomato sauce. 2y2 How We Cook hi Los Angeles TOMATO SAUCE Mrs. K. A. Pruess. One tablespoon lard; Y-t, teaspoon flour; 4 large tomatoes, chopped; 2 small chilis, chopped. Cook all together until done. STUFFED PEPPERS Mrs. J. G. Downey. One dozen large peppers; i onion; Yz cup grated corn; I cup meat or chicken; i tablespoon lard or butter. Remove the seeds from the peppers, then throw them upon a bed of live coals, turning them constantly until they are of a light brown; then take them up, throw them into cold water, and remove the skins. Heat the lard or butter in a saucepan, and add the minced onion; when this is hot, add the tomato, and grated corn, with pepper and salt. L,et it simmer fifteen minutes, stirring occasionally to prevent burning. Remove from the fire. Add the minced meat or chicken. (A small slice of ham or bacon improves the flavor.) Mix well, stuff the peppers, and fry a light brown. Sauce for the peppers. — One spoon butter; i spoon flour; I onion; i tomato; green pepper; 2 apples. Chop the pepper, slice the onion and tomato. Add a i^'Vi raisins and olives, and sufficient water to make a sauce. Boil until the apples are soft. Put the peppers in this sauce. Simmer a moment, then serve. GREEN PEPPERS Spanish Lady. Beefsteak; green peppers; tomatoes; eggs; apples; raisins; sugar; vinegar; onions; thyme; pepper; salt. Roast the peppers on hot coals, remove the skins and stuff" them. Stuffing — Boil and chop a steak fine, as for hash, fry chopped onions, one green pepper, one tomato, a little thyme, vinegar, pepper and salt to taste. When stuffed, roll them in flour, dip in beaten ^'gZ'< ^^^ ^Y ^^ ^ot fat. Gravy — Make gravy by frying onions, peppers, tomatoes, a few raisins; slices of apple, thyme, vinegar, and a little sugar. Spanish Department ^ 27J STUFFED POTATOES (PERU AND BOLIVIA) Chas. F. Lurumis. Mashed potato; salt, black pepper, raisins, olives; cloves; beef; hard-boiled ^%z. Make a dough of the mashed potato, season with salt, pep- per. Mince the cooked lean beef fine, and mold it to eg g shape, with raisins — stoned, a little ground clove, minced q.^% and stoned olives. Cover this with the potato dough, and fry the roll, (which should be the size of a large goose ^%%)., in hot lard, taking care not to burn, but only to give it a bright golden brown. HACARONI Mrs. Carrie Schumacher. Macaroni; ham; tomatoes; cheese. Boil the macaroni in salted water until tender, then drain. Fry some small pieces of ham, add a few tomatoes. Simmer a little while, then add the macaroni, and quite a large piece of cheese, finel)^ minced. Cook until the tomatoes are done, and the cheese melted. GREEN CORN TAHALES Maria de los Reyes Domiiiguez de Francis. Two dozen ears sweet corn; i tablespoon fresh lard; a little salt. Grate the corn, (saving the inside husks), beat it smooth with the lard, and salt. Put a tablespoon of the mixture into a husk and double it over. Put some of the cobs in a kettle with sufiicient hot water to cover them. Lay the tamales on the cobs, with a plate on top to keep them in place. Cover the kettle, and steam them half an hour. Serve hot, with butter. CHICKEN TAHALES S. JIachado de Bernard. Take two quarts yellow dried corn, boil in water mixed with Yz teacup lime. Let it boil till well cooked, then wash thoroughly and grind on the nietata, three times till it becomes very fine. 27^ , How We Cook in Los Angeles Take two full-grown chickens and boil in water enough to cover them; season with a little salt; let boil till quite tender, then remove and let cool; then cut in small pieces. Mix with the corn, (which has been rolled on the vietatd) enough of the water in which the chickens were boiled, to make it soft, and add about two cups lard. Season with a little salt, and knead thoroughl5^ After this take three dozen red chilis, remove seeds — then roast in a moderate oven for a few seconds. Take out and place in tepid water, then grind on the 7netata several times, together with almost a head of garlic, then strain well. In a stewing pot place some lard, and when hot drop in one onion, cut fine, and about a spoon of flour, let cook a little while, then drop in the chili; let come to a boil, then add the cut chicken, a cupful raisins, a cupful of olives, about a tea- spoon of sugar, a little salt and pepper, and let come to a boil again, then take away from the fire. Let soak in cold water, dry corn leaves. When well soaked, shake them well and apply a thin layer of the corn dough on the half of each leaf, then put a spoon of the stew on the prepared leaf, and cover with the prepared leaves, tie the ends with strings made of the same leaf If liked, boiled eggs cut in halves may be placed in each spoon of stew. When the tamales are finished, place them in a large pot with a little boiling water and boil one hour. Any other meat can be used if desired. The metatas can be purchased at any Mexican store. A NICE WAY TO COOK SQUASH. Mrs. Carrie Schumacher. Cut the squash, and a little onion. Fry it a light brown in hot lard, then stew until tender, in a little water. STUFFED SQUASH, BAKED Mrs. W. S. Moore. Six young scalloped summer squash; 2 pounds lean veal, minced; 6 tomatoes; 3 green peppers; i onion. Spaiiish Department 2^5 Season the above with salt and white pepper, and stuff the squash. Bake in hot oven one hour. Serve in baking dish, hot. SPANISH RICE Senorita Epitasia Bustaniente. Into tablespoon boiling salt pork fat, put cupful well washed rice, mixed with teaspoon chopped onion, salt, pepper and taste of mint, fry about five minutes, stirring carefully. Add one quart of cold water, and cook on back of range for on e hour. When serving, use a layer of rice on platter, and a layer of sauce, such as given in Pipian de Leugua, till it is thoroughly" seasoned. The sauce must redden the outside. RICE a la VALENCIA Mrs. Juan Foster. Put the rice, with sweet oil, chopped onions, garlic, pars- ley and tomatoes in a pot, and fry all for awhile. Add water and rice in the proportion of five of water to one of rice, and let it boil until the water is absorbed by the rice. Let it cool and if it is done properly you will find the grains of rice entirely dry and separate from each other. FRIED RICE Mrs. A. F. Coronel. Rice, lard, onions, garlic, salt, black pepper, hot water, tomatoes. Wash the rice, brown it in hot lard, then add onions, toma- toes, garlic. Cover the whole with hot water. Season with salt and pepper. Let the rice cook thoroughly, adding water as needed, but do not stir it. TORTILLA Spanish Lady. One quart flour; i cup milk; salt; 2 tablespoons lard. Make a dough and knead thoroughly. Take pieces of the dough and pat between the hands until it makes a large round cake, and cook on griddle until brown. 2y6 How We Cook in Los Aiigeles SPANISH BUN Mrs. A. C. Goodrich. Two eggs; i cup brown sugar; y^, cup butter; }^ cup sweet milk; i^ cups sifted flour; i^ teaspoons Cleveland's baking powder. Bake in a thin cake. Icing — White of one ^ZZ^ i cup brown sugar. Beat until light, then spread on the cake and set in the oven for a few minutes. RECIPE FOR PRESERVING ORANGES sister Imnianuel. Five dozen oranges; lo gallons water; 2 pounds common salt. The oranges should be of good size — thick skinned, and not too ripe. Grate the surface lightly. Place them in a shal- low vessel, so that they are not crowded, and let them come to a boil in the water and salt. Take out carefully, and throw them into fresh cold water. Set them in a cool place, changing the water every two hours, for three days. The second day remove the seeds and juice, but not the pulp. This can be done by making an incission in one end of the oranges. Con- tinue to change the water every two hours, wiping each orange dry with a coarse towel, and pressing out the water after each change. Do this gently. Prepare a syrup as follows: Syrup — first day. Five gallons water; 3^ pound white sugar to one pound fruit. Boil over a slow fire three hours, then take out the fruit and let it drip. Second day — Make a new syrup. Five gallons water; one pound sugar to one pound fruit. The oranges must be put in the syrup when it is cold, then brought to a boil. (If fruit is put in hot syrup, the surface is toughened like leather). Take out fruit and let drip. Third day — Make a new syrup. Pound for pound, boil to the consistency of thick molasses. When cold put in the oranges. They are now ready for use or for jars. lycmons and citrons are prepared in the same way. Spanish Department 277 How to riake Crystallized Chinese Oranges. Mrs. Juan Foster. Take oranges not quite ripe, cut oflF the colored part of the rind carefully with a sharp knife; cut a hole where the stem has been, sufficiently large to take out all the inside. Be care- ful not to change the form of the orange. When they are clean inside and outside, cover them with water and salt for 24 hours. Then change the water, but this time omit the salt. Do this for five or six days, or until all the bitterness has disappeared. Then put them in boiling water and boil for twenty minutes; then put them immediately in cold water; then allow them to drain while preparing the syrup. The syrup is made by putting equal quantities by weight of sugar and fruit in enough water to give the consistency of ordinary S3'rup. Boil the fruit in the syrup over a slow fire until the syrup attains the consistency of 'Sxoufty. Take the fruit out and let it dry in a convenient place. Small lemons or limes are crj'stallized by the same process, except that thej^ are simply cut in two before being placed in the brine. LEMON PRESERVES Maria de los Doniinguez de Francis. Ten pounds fruit; 10 pounds sugar; y^. gallon water. Grate the lemons well. Make an incision in one end. Put them in water, with two pounds of salt, and boil them a few minutes. Then throw them immediately into cold water. Wash, and squeeze them slightl3\ Keep them in cold water two days, changing the water twelve times each day, so that the juice and seeds will come out — the last time — squeeze them again, drain, and dry on a towel. The day before they are to be cooked, prepare the sj'rup, boil, skim, and cool it over night. In the morning, put the lemons which have been drained and dried, into the cold syrup, and boil them seven or eight hours. PRESERVE OF ORANGE OR LEMON FLOWERS ording to the Formula of Don Diego Granada, Chief Cook of His Majesty, the King Don Felipe III. Take the flowers from the tree when the}- are well opened; 2'j8 How We Cook in Los Angeles wash them, boil them for a little while; change the water and boil them again until they are very tender. Take them out of this last water and when the flowers are cool, open them one by one as you would a book. Put them in a vessel (olla) with their weight of sugar and a little musk. Stir them up with the sugar, slowly; put them over a slow fire until the sugar thickens, spread them on a marble table, separate the flowers one from another as rapidly as possible, and allow to dry. TO PRESERVE FIGS WHOLE Marie de la Domingues de Francis. One-half cup lime; i bucket water; syrup for lo lbs figs made of lo fts sugar; i gal. water, cold. Use half ripe figs, prick them twice with a fork. Stand them in the lime water over night, in the morning wash, and throw them into cold water, drain them. When the syrup has boiled and been well skimmed, put over the figs and cook them very slowly seven or eight hours, PRESERVE OF HUSKMELON Mrs. Juan Foster. Take a melon not quite ripe, cut it into longitudinal pieces; cut away the rind and the white nearest to the rind and throw away; soak what is left for three days in salted water. Then put them in clear water for six days, changing the water every day. Then boil them until they are tender, rub them in cold water, drain them until all the superfluous moisture has disappeared. Then put them in a round earthen vessel (olla), cover them with clarified sugar (com- mon syrup), and leave them for eight days, so as to absorb the syrup. After this boil them in the syrup for about one hour over a slow fire and keep them in a proper place. If you wish you can put any kind of essence you prefer, or none at all. TO CURE OLIVES Mrs. Isabel del Valle, of Camulos. Cut the olives from the tree when they are not over-ripe. Put them in fresh water and change it every third day until Spanish Department 2j^ the bitterness is removed. Prepare a lye of wood ashes and if possible let it be the ashes of grape vines, as experience has taught that this is the best. They should remain in this lye twenty -four hours. Take them from it and put them in salt water and keep for use. HOW TO MAKE OIL FROM OLIVES Mrs. Juan Foster. Cut the olives from the tree when quite ripe; keep them for three weeks in the dark, mill them; put the paste in sacks, strong but porous; press them and you have oil of the best quality. To have a second grade of oil put the paste, after being pressed, in hot water, and press it again. This water mixed with the oil should be put in jars or pans, and when the oil comes to the top it must be taken off and filtered and put in bottles. If you add a little salt to the oil before filtering you will be repaid for the trouble. CHILI SAUCE Mrs. W. H. Workman. Dry red peppers; onions; salt. Remove the seeds from the peppers; soak them in boiling water until soft; remove the skins by rubbing them through a coarse sieve; season with salt, and a small quantity of finely chopped onions. If too thick add water. Use as a sauce, or in gravies, and stews. CHILI COLOROW Mrs. Kenyou Cox, Long Beach. Eight quarts ripe tomatoes; i quart onions; i quart strong green peppers; i quart strong vinegar; i cup sugar; 6 tablespoons salt. The tomatoes should be measured after peeling, and mashing; the onions and peppers chopped very fine. Boil until thick, bottle and seal. 28o How We Cook in Los Angeles SPANISH CATSUP One-half gal. green encumbers; ^ gal. cabbage; i quart tomatoes; i pint beans; i dozen onions; i dozen ears of green corn; 2 teacups white mustard seed; i teacup ground mustard; i lb. sugar; 3 tablespoons tumeric; 2 tablespoons grated horseradish; 3 tablespoons celery seed; 2 table- spoons Rowland's olive oil; i tablespoon mace; i table- spoon cinnamon; i tablespoon cayenne pepper. Peel, and slice the cucumbers, sprinkle with salt, and let them stand six hours. Prepare the cabbage in the same way. Chop the onions, let them stand in boiling water half an hour; chop the tomatoes, beans, and corn, scald and drain. Mix all the other ingredients, place in a jar; with the pre- pared vegetables, and cover with boiling vinegar. GERMAN MENUS Mrs. J. G. MossiN BREAKFAST Coffee or Chocolate Rolls, Kuchen DINNER Kloesse Soup Raddish Caviar with Ra'C Bread Blue Trout Roast Young Pig Red Cabbage Rice Fried Goose Liver Green Peas and Young Carrots Fricassee Squab Noodles Celery Salad Omelet v^'ith Raspberry Peach Ice Crackers Cheese Coffee SUPPER Cold Roast Ham Pickled Trout Herring Salad Rye Bread Pickled Goose Pickled Mushroom Spiced Peaches Schwartz Brod Torte 282 How We Cook in Los Angeles AFTERNOON COFFEE R3'e Bread Unsalted Butter Jelly Preserved Fruit Chocolate Cake Leb Kitchen Apfel Kuchen Pfeffer Nusse Blitz Kuchen Zimmet Sterne GERMAN DEPARTMENT SOUP STOCK Mrs. John G. Mossin. Three quarts water; 4 fts. beef; i}4, fts mutton; veal knuckle; i red pepper; i turnip; i carrot; i onion; salt, pepper. Boil slowly five hours, strain, cool; when ready to use, take ofi" the fat. MILK SOUP WITH PRUNES Mrs. J. Johansen. Boil I ft) dried prunes, until soft, in a pan; put in with them I quart of milk (less a little to stir the flour). Let come to a boil, then stir in a tablespoon of flour mixed with the reserved milk, a little of the yellow rind of a lemon and sweeten to taste; let boil up, then turn into a tureen, sprinkle sugar over it, and serve. BUTTERHILK SOUP Mrs. J. Johansen. Take i cup rice, pearl barley or sago, and boil until soft, in water with some currants, raisins, a stick of cinnamon, and a little grated lemon peel (the yellow, not the white). When the above ingredients are well cooked, add the butter- milk, stirring rapidly to prevent its being grainy. FISH SOUP Mrs. J. Johansen. Take carp or codfish, cut up and roll in flour. Toast some bread, butter well, tben place the fish between the pieces of toast. Boil some carrots, cut in cubes, in some bullion until tender; season with parsley, mash well and strain. Steam the fish and toast while boiling the bullion; then mash fine and add to the bullion; salt to taste. Serve with toast well browned in butter; cut in cubes and put in the soup. 284^ Hoiv Vi'e Cook m Los Angeles DUnPLINQS FOR ANY KIND OF SOUP Mrs. J. Johauseu. One and one-fourth fts cold boiled potatoes; % tb butter; 2 whole eggs; yolks of 2 more; i tablespoon flour. Grate the potatoes and put in frying pan with the butter, and thicken with grated bread; stir well but do not let it brown; turn it into a dish to cool. Take the two whole eggs and the two yolks beaten separately, stir in the flour and a pinch of salt. Mix all the ingredients together with a spoon and drop into the soup; slip the spoon into the soup every time you put in a dumpling. Boil them about three minutes MEAT DUriPLlNQS FOR flEAT SOUP Mrs. J. Johauseu. Take a porterhouse steak and scrape it with a sharp knife, and sprinkle with salt. For an ordinary -sized family, take 2 eggs and mix with the meat; add bread crumbs or crackers, season with salt. Make into balls the size of a walnut and drop into the soup; boil about five minutes. EGG DUMPLINGS OR CLOSE Mrs. J. G. Mossin. Three eggs; 3 tablespoons butter; 4^ soda crackers, crumbed. Cream butter, add eggs, then cracker crumbs. Mix one hour before using. Roll in small balls and cook fifteen min- utes. Be sure your soup is boiling before adding dumplings. BAKED PICKEREL Mrs. J. G. Mossiu. Fish; salt; bread crumbs; butter; i cup sour cream; i table- spoon vinegar; lemon; parsley. Prepare the fish, place in a baking pan; rub with salt and bread crumbs; baste with butter. When nearly done, mix the vinegar with the sour cream, turn into the pan and let it boil. Serve very hot, and garnish with parsley and slices of lemon. German Department 285 FRIED SHELT Mrs. J. G. ISIossiu. Smelt; milk; salt; bread crumbs; flour; lard. Soak the fish in milk two hours, then dry thoroughly; rub with salt; roll in bread crumbs and flour; fry in hot lard. FISH, TROUT Mrs. J. G. Mossin. Fish, weighing 4 lbs; onion; bay leaves; vinegar; pepper; salt; lemon; parsley. Clean the fish, leaving on head and fins ; put in a pan with a few slices of onion and a few bay leaves, half cover with boiling vinegar, (if vinegar is verj' sharp, dilute with water); add salt and pepper; simmer gently fifteen minutes. Cover with blotting paper; set aside to cool. When ready to serve, garnish with parsley and sliced lemon. Oil may be added. HERRING SALAD Mrs. A. Knoch. Six herring; 3 fts roast veal; 6 pickles; 6 beets; 3 apples; 3 hard boiled eggs; 2 tablespoons Rowland's olive oil; salt; pepper; mustard; vinegar. Scale and soak the herring over night in water or sour milk. In the morning, bone and cut into small squares; cut veal, pickles, boiled beets, and green apples in the same way. Mix these ingredients thoroughly, being careful not to mash them. Make dressing of the yolks of eggs creamed with olive oil; adding salt; pepper, vinegar and mustard to taste. Garnish with chopped beets, pickles, parsley and hard boiled eggs. STEWED CHICKEN Mrs. Carrie Schumacher. Cut the chicken in pieces; fry very brown, turning it frequently with a large spoon; season with salt and pepper. Brown a little minced onion; before the chicken is brown enough, sprinkle over it with a little browned flour; add water. Stew until tender. 286 How H'e Cook in Los Angeles FRICASSEED VEAL Mrs. A. Knoch. Four lbs veal (breast preferred); butter, size of a lien's ^%%; salt; pepper; i medium sized onion; mace; lemon peel; i tablespoon flour. Cut the veal into pieces, two or three inches square; wash in cold water; then scald in hot water; sprinkle with salt and pepper and put in a stew pan containing the heated butter. Turn meat, being careful not to brown it; add the onion, mace, the peel of half a lemon (the yellow only) and water sufiicient to cover. Cook until tender, keeping the pan covered. Mix the flour with enough water to make a creamy mixture. Add this when the veal is done; boil three minutes. The juice of a lemon added just before the thickening is a great improvement. FRICASEED CHICKEN Mrs. A. Knoch. Same as fricasseed veal, except the chicken is cut at the joints. Care should be taken to avoid crushing the bones. Instead of sprinkling with pepper, add ^ teaspoon of pepper corns; also 3 or 4 mushrooms. The gizzard should not be put in until the meat is half done. PIGEONS STEWED Mrs. Carrie Shumacher. Stew like chickens, and serve on toast. Very nice. DRESSING FOR PIGEONS Mrs. J. G. Mossiu. Chop the livers and hearts of six pigeons; use enough calf s liver to make a teacupful; one cup bread crumbs; two eggs; chop a little parsley; small piece of onion; ^ cup currants. Then fill the pigeons. Take a spoonful of butter, one of lard, half an onion. Let them brown. Lay in your pigeons. Fry them brown, then add a cup of soup stock. Let them simmer gently until tender. Add a tablespoon flour, ^ cup sweet cream, i tablespoon catsup; for gravy. German Department 28'/ ROAST DUCK, A SWEDISH RECIPE Mrs. Carl Schutze. One duck; i medium-sized lemon; 2 small apples; ^ cup sultana raisins; i teaspoon flour. Rub duck well with salt, and pepper inside and out. Thicken the juice of the lemon with flour, and slice the apples into the batter thus made, until every piece is coated. Wash sultanas and remove stems. Put a few raisins in the duck, then a few slices of apple, until moderately well filled. Sew with a cord. Cut ofi" the neck, so as to leave the skin long enough to tie over the end neatly. Bind wings to the sides. Roast two hours in a moderate oven. ROAST DUCK DRESSING Mrs. J. G. Mossin. Two hard-boiled eggs; 3 cups bread crumbs; i cup sau- sage meat; Y-z cup shredded olives; }{ cup raisins; salt; pepper; a little thyme. If too dry, moisten with a very little milk. PICKLED GOOSE Mrs. J. G. Mossin. Goose; boiling water; 2 teaspoons whole cloves; 2 tea- spoons whole pepper; 6 bay leaves; i cup vinegar. Cut the goose as for fricassee, remove all fat, cover with boiling water, and cook tender. Remove the meat from the stock, skim off" all fat, return stock to the kettle, boil until there is only enough to cover the meat. While boiling — add cloves, pepper, bay leaves, and vinegar. Pour this over the meat. To be eaten cold. GERMAN RELISH One goose; i pint cider vinegar; pepper; salt. Remove the loose fat from a nice goose. Season with salt and pepper. Boil until nearly done in as little water as pos- sible, then add the vinegar, and cook until very tender; then, leaving in the bones, pack in a stone jar. Sliced cold, this is a dainty dish. Turkey and chicken may be prepared in the same way. 288 How We Cook in Los Angeles DRESSING FOR ROAST Mrs. J. G Mossin. Half pound sausage meat; 2 eggs; i small onion; 2 cups bread crumbs; ^ nutmeg; 2 tablespoons chopped parsley; I apple; i handful raisins; pepper; salt. Mix well. Pig six weeks old. BEEF CUTLETS Mrs. W. W. Holt. Take four parts of beef and one part of suet. Chop both fine. Season with salt and pepper. Form into pats. Beat one ^%z, add a little cloves and nutmeg, then dip the pats into the ^%Zy roll in cracker crumbs and fry in butter. riEAT ROLLS Mrs. W. W. Holt. Take several kinds, or one kind, of boiled meat, and chop fine. Fry one good-sized onion in butter, and add i teaspoon flour. Add the meat and two eggs — beaten, a little nutmeg, salt and pepper, and cook a few minutes. Bake an omelet and spread the above mixture over the omelet and roll, then cut in slices, dip them in ^^g, roll in cracker crumbs and fry till brown in butter. MEAT BALLS Mrs. W. W. Holt. Chop fine some beef, or veal, with a little raw ham. Beat the yolks of two eggs, add i tablespoon sour cream, four crackers, rolled fine, a little grated lemon peel and nutmeg. Beat the whites of the eggs to a stifi" froth, and add to the above mixture with the meat. Beat all well together, and drop ofi" a spoon into hot lard and fry. THE LEAVINGS OF SOUP flEATS Mrs. W. W. Holt. Slice the meat and lay it in vinegar over night, then dip it in a beaten ^%%., season with nutmeg, roll in cracker crumbs and fry in butter. German Department 28p POTATO DUnPLINQS Mrs. J. G. Mossin. Six potatoes (good size); i tablespoon salt; i cup flour; 4 eggs; I slice bread; butter. Boil the potatoes, and when cold, grate them, and mix with the salt, flour, eggs and bread — cut in small squares, and fried in butter — mold into balls like croquettes, put in boiling water, and boil fifteen or twenty minutes, or they can be steamed half an hour. To be eaten with meat gravy. ASPARAGUS Mrs. George KerckhofF. Boil the asparagus in salt water until soft — from forty-five minutes to an hour and a half, and serve with either of the following sauces: Egg Sauce. — Two whole eggs, or the yolks of three; i teaspoon flour; 2 tablespoons sweet cream; yi cup asparagus water; a pinch of nutmeg; butter — the size of an egg; vinegar to taste. Stir over the fire until it comes to the boiling point, then add a small piece of butter, and serve immediately. Browned Cracker Sauce. — Two tablespoons butter; i tablespoon rolled cracker. Brown the butter, then add the crumbs. When well- browned take up quickly. CABBAGE Mrs. Carrie Shumacher. One cabbage; i tablespoon lard; flour; milk; nutmeg. Boil the cabbage until tender, drain and chop fine. Have the lard very hot, put the cabbage in it, sprinkle it with a little flour, add milk — when it comes to a boil, grate in a little nutmeg, if liked, and serve. RED CABBAGE Mrs. J. F. Ellis. Red cabbage; roast pork drippings; onions; flour; vine- gar; salt; butter; sugar; pepper. 2 go How We Cook m Los Angeles Halve the cabbage, remove the coarse leaves and large leaf ribs, and cut in fine long strips. Boil in just enough water to prevent burning, add the drippings and some chopped onions; put in the cabbage gradually, boil it briskly in an uncovered vessel a quarter of an hour; then cover closely and boil it from a half to three quarters of an hour; add salt very carefully. When the cabbage is cooked (not too tender), stir in a little flour, being careful that the liquid is neither too thick nor too thin; put a small piece of butter on top, and stir in a liltle vinegar and one or two teaspoons of sugar. Red cabbage should be cooked in granite ware; iron or tin dis- colors it. BOILED SPINACH Mrs. A. Ktioch. Spinach; butter; i tablespoon flour; milk; salt; pepper; nutmeg; hard boiled eggs; fried bread. Carefully pick over and wash the spinach; boil until tender in enough salted water to cover; drain in a colander; chop fine on a chopping board Heat a piece of butter in a skillet; stir in the flour, add milk sufficient to make a thick gravy; season with salt, pepper, and nutmeg. Put in the spinach and boil two or three minutes. Boil eggs five minutes, cut lengthwise and spread over the top of the dish. Bread cut in strips half an inch wide by two inches long, fried in butter, may be added, sticking them upright between the eggs. RYE BREAD Mrs. J. G. Mossiu. Two tablespoons salt; i cake Magic yeast; i pint lukewarm water; J^^ cake compressed yeast; i cup sour cream; i quart warm milk; rye flour; wheat flour. At night, make a stiff batter with the warm water rye flour, and Magic yeast. In the morning, add the compressd yeast, cream and milk, and equal parts of rye and white flour sufficient to knead well. Bake in hot oven. NOODLES ■ Mrs. J. G. Mossiu. Th ee eggs; enough flour to make stiff dough, knead as German Department 2gi for bread, roll very thin; let them dry about an hour, then roll as for jelly cake; slice very thin with a sharp knife. Boil in a quart of water with salt to season; boil fifteen minutes then drain in colander. Brown cracker crumbs in butter, two tablespoons butter, same of cracker crumbs. Put noodles on a platter covering with the brown crumbs. NOODLES Mrs. E. A. Preuss. One cup flour; i ^ZZ'^ salt. This quantity makes one dish of noodles. Mix into a stiff dough; roll very thin; spread on a cloth until dry enough to fold without sticking. Roll into a long roll, cut it fine crosswise, then toss them until they are separated into long narrow strips. Put them into boiling salted water; boil five minutes, drain. Brown a large piece of butter, add some bread crumbs and pour it over the noodles. These noodles make a nice dish. A NICE LUNCHEON DISH Mrs. E. A. Preuss. Fry cold noodles in hot butter until brown, and beat in three or four eggs. FLY AWAY Mrs. E. A. Preuss. Cut noodle dough into squares; fry in very hot lard; sprinkle sugar over them while hot. They will be deliciously crisp. GERMAN PANCAKES •* Mary Roach. One pint flour; 6 eggs; i teaspoon salt; 2 cups sweet milk. Make a batter of milk, flour and salt; beat it thoroughly; add the beaten yolks, beat again; then the frothed whites. Fry on hot griddle with plenty of rendered butter. GERHAN PANCAKES Mrs. J. Johansen. Three to 5 eggs; J^ cup flour; 3^ pint milk. Beat the eggs separately then add the milk and flour and pinch of salt. Take a large frying pan well grea.^ed with 2g2 How We Cook in Los Angeles butter and lard; pour the batter in and fry till brown, and turn them over. Serve with butter and cinnamon. POTATO CAKE5 Mrs. J. G. Mossin. Four raw potatoes; 2 slices bread; 3 eggs; i cup boiling milk. Grate, and drain the potatoes; pour the boiling milk on the bread; when cold, add potatoes, and eggs; fry like pan- cakes, on a griddle. Serve any kind of pickles with them, or preserved fruits. RICE CAKES Mrs. J G. Mossin. One cup rice; i tablespoon butter; 2 tablespoons flour; 3 eggs; salt; cinnamon; powdered sugar. Boil the rice, adding salt, when the rice is done add the butter and cook, then add eggs, and flour. Fry in hot lard, sprinkle with powdered sugar, and cinnamon. Serve with maple, or raspberr}' syrup. Some prefer powdered sugar, and lemon juice. SPATZLE Mrs. T. Masac. One cup flour; i ^z?,'^ ^ little water and salt. To each cup of flour, take one egg, a very little water and salt. Beat up till light. Drip through a colander with holes about ^ inch in diameter into boiling salt water. The spatzle will rise almost immediately to the surface and are ready to be drained. Fry for a few minutes in butter and add a few fried onions. Serve with stew. BRIOCHE Miss Ruth Childs. Dissolve ^ cake compressed yeast in one cup lukewarm water. Stir in j4 pound flour, and let it rise in a moderately warm place, twice as high and fall again. Stir up in another bowl ^2 ft), butter and 8 eggs, one after the other; mix with the other dough and add i teaspoon salt and 2 table- spoons sugar with % lb more flour. L,et it rise again and Gennaii DepartDioit 2gj set in the ice box for twelve hours, very near the ice. Take out, shape asj'ou wish and let rise again. Bake in a moder- ate oven for three- fourths of an hour. APFEL 5TRUDEL Mrs. T. Masac. One lb. flour; ^ lb. butter; y^ lb. leaf lard tried out; 2 cups bread crumbs, butter, sugar, cinnamon, to taste; a little finely-chopped lemon rind; currants; finely-sliced apple. Shortening and flour to be equal weight, the shortening to be kept on ice. Rub the flour and lard thoroughly together, add sufiicient ice water to make the dough of the proper con- sistency to roll out. Sprinkle flour on pie-board, the dough rolled out to the thickness of about one-sixteenth of an inch, then scatter thin slices of ice cold butter over it, fold the dough over and again roll out, and repeat the process until all the butter is used. Keep on ice until used. Next fry the bread crumbs in butter seasoned with sugar and ground cinnamon to taste; a little finely-chopped lemon rind may be added. Take the dough, roll out on a tablecloth sprinkled with flour, stretch it as thin as possible with the hands. Sprinkle over this surface all of the fried bread crumbs, currants to taste, and a liberal share of apple. Roll up the strudel, pinch the ends together, put in a buttered pan, cover with a well-buttered paper, and bake in a hot oven, un- til quite brown. Good hot or cold, or sliced and fried the next day. GERMAN PIE CRUST FOR BANANA TURNOVERS Mrs. J. G. Mossin. Seven ounces butter and lard mixed in equal parts; i Qgg: I teaspoon sugar; ^ teaspoon cinnamon; rind of i lemon, grated; i pint sifted flour; 3 tablespoons milk. Roll thin as cooky dough. Peel bananas and cover the crust as for turnovers; bake for fifteen minutes. Use for dessert or for an afternoon coffee. This crust can be used for any fruit; can be used after standing in ice box. ^p/ Hojv We Cook in Los Angeles KUCHEN WITH BAKING POWDER Mrs. J. G. Mossin. Two cups flour; V-z cup milk; 2 eggs; 11 tablespoons butter; 2 tablespoons sugar; i teaspoon Cleveland's baking powder; granulated sugar; cinnamon or grated almonds. Mix, and spread thin in a buttered pan; melt a teaspoon of butter and spread it over the top; sprinkle with granulated sugar and cinnamon. Bake fifteen minutes. Grated almonds can be used instead of cinnamon, or apples cut very fine can be put on top with sugar and cinnamon. KUCHEN WITH YEAST Mrs. J. G. Mossin. One-half cake compressed 5^east; i tablespoon sugar; I cup lukewarm milk; lyi cups flour; i cup butter; 4 eggs; 1 cup sugar; i cup flour; y^ cup seeded raisins; i tablespoon finely sliced citron. Dissolve yeast and tablespoon sugar in the warm milk; mix with one and one-half cups flour. Let it rise one hour; then add one cup flour, butter, sugar, eggs, and fruit. Stir one hour. Butter a deep cake mold; pour in the batter, and let it rise two hours. Bake three quarters of an hour. BROWN LEB KUCHEN Miss Ruth Childs, One quart honey; i ft sugar; 2 fts flour; i ft almonds; % ft orange peel; ^ ft citron; 2 oz. cinnamon; rind of i lemon; ^ teaspoon soda. Warm the honey; chop the other ingredients; mix all together, and let stand one half hour. Roll out a quarter of an inch thick and cut into squares; let them stand over night in a warm room. Bake in a slow oven. Use boiled icing. COFFEE CAKE Mrs. E. F. C. Klokke. One quart flour; i pint warm milk; ^ cake compressed yeast; i teaspoon salt; yi cup sugar; yi cup butter; ^ lemon; 2 eggs; flour; cinnamon; cracker or bread crumbs. Stir the flour, milk and yeast to a smooth batter; when German Department 2^3 light and spongy, add the salt, eggs, sugar, butter, lemon, and flour to make it stiff enough to roll. Roll it an inch in thickness; lay in a pan; spread warm butter over it, and sprinkle with sugar, cinnamon, and either cracker or bread crumbs. LOAF COFFEE CAKE Mrs. Rutz. One ft) flour; i pint warm milk; V-z yeast cake; ^ lb butter, beaten to a cream; i cup sugar; 4 eggs. Mix flour, milk and yeast cake, and put in a moderately warm place to rise. When light, add the butter, sugar and ^ZZ^'^ beat for one half hour. Put in a well-buttered mold and let it rise to the top. Bake in a moderate oven. LIGHTNING COOKIES Mrs. J. G. Mossiii. One-half ft) butter, ^A, ft) sugar; i lb flour; ^ lb almonds; 4 eggs;grated rind of Y^, lemon; cinnamon. Cream the butter; add eggs, sugar and lemon, stirring constant!}^, then the flour. Spread the dough as thin as a wafer on greased tins; sprinkle with sugar, cinnamon and shaved almonds. Soon as baked, cut in diagonal squares and remove from the tins. CHOCOLATE COOKIES Mrs. J. G. Mossiu. One fourth lb brown sugar; )^ lb white sugar; i tablespoon butter; 2 eggs; 7 oz. Ghirardelli's chocolate (grated); 7 oz. flour; I lemon rind; i tablespoon chopped citron; ^ teaspoon cinnamon; % teaspoon cloves. Let stand one hour; then roll, cut and bake. SPONGE CAKE WITH SWEET ALMOND fllLK M. Bandiiii de Winston. One-half gallon milk; i^ lbs ground sweet almonds; a few sticks of cinnamon; sugar to taste. Boil to the consistency of molasses, and let it cool. Divide the sponge cake into squares, then horizontally into half squares; place a layer of cake on a platter; cover with the almond milk; put some fruit jelly over the milk, and over 2g6 How We Cook in Los Angeles the jelly another layer of cake; and so on, until it is of the desired thickness. Cover with the milk; ornament with raisins and ground cinnamon. MACCAROONS Mrs. Rutz. One-half Ih almonds; i Ife pulverized sugar; whites of 3 eggs; juice of i lemon and part of the grated peel. Mix thoroughly the almonds (which have been blanched and pounded with the white of one ^gz) with the sugar, whites of two eggs and lemon juice and peel. Stir this mixture constantly and quickly over the fire until it loosens readily from the stewpan. Turn into another vessel; make into small cakes; put on a baking tin; spread over with paper or wafer; place in a partially cooled oven and bake slowly to a reddish yellow color. CHOCOLATE CAKE Mrs. J. G. Mossin. Two cups sugar; i cup butter; 4 eggs; 4 sticks Ghirardelli's chocolate; ^ cup milk; i cup chopped almonds; ^ cup mashed potato; 2 cups flour; 2 teaspoons Cleveland's baking powder; i teaspoon cinnamon; i nutmeg; i teaspoon cloves. ORANGE KALTSCHALE Mrs. Rutz. Grate the rind of a few oranges on sugar; peel them and cut in eight parts; dip them in powdered sugar and lay them in a tureen, and let stand one hour; then add as much water as you require. Serve with lady fingers or sponge cake. TUTTI FRUTTI Mrs. George Kerchhoff. One quart milk; ^ cup starch; ^ cup sugar; yolks 6 eggs; vanilla or lemon peeling. Make into a custard and let it come to the boiling point. Put in a glass dish a thick layer of any kind of fruit, or mixture of fruits, fresh or stewed. When the custard is cold German Department 2gy pour it over the fruit, and cover, the whole with the beaten whites of eggs. Heat an iron shovel and hold over the eggs until they color a light brown. TO HAKE COFFEE Mrs. J. Johansen. Have the coffee ground fine (Mocha and Java) and add a little chiccory. Put the required amount of coffee in a cotton flannel bag, and pour the required amount of boiling water over it quickly; cover it and let it steam five minutes. QERHAN WAY OF HAKINQ COFFEE Mrs. E. A. Preuss. Have a cone-shaped perforated tin (holes not too small). About an inch from the top should be a band to rest on the coffee pot. A bag of flannel or cheese cloth large enough to overlap the funnel. Put the coffee in the bag and pour boiling water over it; (the water must be boiling), and let it drip — the water runs through quickly. The coffee is delicious. PICKLED nUSHROOMS Mrs. J. G. Mossin. One spoon butter; i can mushrooms; vinegar or lemon juice. Stew the mushrooms in the butter verj^ gently for a few minutes; add lemon juice or vinegar sufficient to cover; put them in a glass jar lightly covered; place in a kettle of boiling water and boil fifteen minutes. When cold; they are fit to serve. PICKLED CUCUHBERS Mrs. Rutz. Cucumbers; salt; small white onions; peppers, red and green; bay leaves; horse radish; allspice; white mustard seed; whole black pepper; vinegar. Peel ripe cucumbers; cut in two, lengthwise; remove the seeds; rub with salt, and lay upon platters for twenty-four hours. Then wipe them dry; cut in pieces to suit. Pack in glass jars alternating layers of cucumbers with layers of spices. Fill the jars with boiled vinegar. FRENCH DEPARTMENT BOUILLON ^Ime. V. Chevallier. One pound beef; i carrot; i onion; i spoon lard; ]/z glass water; f pint boiling water; salt. Cut the beef in small pieces, put in a sauce pan with the carrot, onion, lard and half glass water. Simmer quarter of an hour, until it begins to stick to the pan, then, pour on the boiling water, salt, and boil it three quarters of an hour. Strain and serve. LOBSTER a la CREOLE Mrs. E. A. Preuss. One large, or two small lobsters; 3 tomatoes; 3^ a green pepper; i cup cream; a good sized piece of butter; a little flour; toast. Cut the lobsters in small pieces. Cook and strain the tomatoes and pepper. Melt the butter, add the flour, cream, and strained tomatoes. Cook a little while. Serve on toast. STUFFED PIGEONS Mrs. C. Ducomimiii. Mince the hearts and livers of the pigeons, and some meat. Soak milk bread in hot milk, squeeze dry, and mix it with the meat. Add parsley, marjoram, pepper, salt, and a little bacon. Fill the pigeons and sew them up. Fry them in butter. When done remove the butter, and replace it with good broth. Add a little vinegar and spices. Thicken the sauce with a piece of butter rolled in flour. CHICKEN FRICASSEE Mine. V. Chevallier. One chicken; butter; i spoon flour; glass water; salt, pep- per; parsley; 3 q.%% yolks; i lemon. Pluck, clean, and singe the fowl. Cut in pieces, and soak half an hour in tepid water to whiten the flesh, drain. Stir the flour and a piece of butter in a sauce pan until the butter FrencJi Department 2gg is melted. Add water, salt, pepper, parsley. Put in chicken and boil an hour and a half. Take the chicken out, stir into the gravy, the yolks and the juice of the lemon. Mushrooms are an excellent addition. CHESTNUT FILLING FOR POULTRY Mrs. C. Duconiniun. Three dozen chestnuts, boiled; milk bread; hot milk, pep- per, salt, liver and heart of a fowl; i egg; lemon peel, i onion; butter. Peel and pound the chestnuts fine in a mortar. Soak a few slices of bread in the milk, then squeeze it dry. Season with salt and pepper, and a little lemon peel, finely cut. Mince the heart and liver. Mix all with the white of an ^^%. Fry the chopped onion in butter, then add the other ingredients. Stir until it is thoroughly mixed and heated, then fill the fowl. BEEF "a la MODE Mme. V. Chevallier. Beef; lard; Y^ a calf s foot; i onion; i carrot; i laurel leaf; I small clove of garlic; a few cloves; salt, pepper, water. Tie a layer of lard on top of the roast. Place in saucepan with a spoon of lard, calfs foot, onion, carrot, laurel, thyme, garlic, salt and pepper. Pour over this a glass of water. Cook until the meat is very tender. Strain the gravy before serving. Time four hours. Slow fire and pan well covered. FILET de BOEUF Mrs. C. Duconi:uun Cut pieces of tenderloin the thickness of a finger; beat them well. Season with salt, pepper, and a few drops of sweet oil. L,ay one upon another, and set them aside. Fry each piece on both sides in hot butter. Il^ay them in a hot dish and keep it warm. Remove the fat from the gravy, and add to it some broth, a lump of butter mixed with flour, herbs cut fine; cook a few minutes, then pour over the meat and serve, or the meat can be heated for a few minutes in the gravy, and then served. joo How We Cook in Los Angeles CALF'S FEET Mrs. C. Ducommun. Boil the feet three hours in four quarts water, remove the large bones, split and lay them in a sauce pan. Mix a little flour with two ounces of butter. Add it with pepper, salt, mace, and a little vinegar, to two cups of the liquor in which the feet were boiled. Simmer this ten minutes, garnish with sliced lemon. Serve very hot. The remainder of the jelly may be used as jelly. riEAT BALLS Mrs. C. Ducoiumun. Two pounds veal; yi pound bacon; 3 eggs, whites; milk bread; salt; pepper; nutmeg; fine herbs; lemon peel. Mince the veal and bacon very fine. Add all the other ingredients. Mix thoroughly. Form into balls the size of a walnut. Cook in boiling water. When done, they rise to the surface. Place on a platter, and pour over them a white sauce, made of butter and flour, seasoned with a few drops of vinegar. FOIE a le POULETTE Mrs. C. Ducommuu. One calfs liver; i onion, good size; flour; butter- pepper; salt; broth; vinegar. Cut the liver in thin slices, dredge with flour, mince the onion and fry it in butter, then the liver. Cook a little, then add the other articles, a few drops of vinegar, a piece of but- ter. Stir until well mixed and serve. FRESH PEAS Mrs. C. Ducommun. Put the peas over a brisk fire, with a piece of butter and a teaspoon flour. Stir until the butter is melted and well mixed. Then add a little boiling water. Cook half an hour, then season with salt, very little pepper, and a little sugar if liked, and they are ready to serve. French Department joi SQUASH AND CORN Mrs. C. Ducommun. Three ears corn; 3 squashes; i spoon lard or butter; i onion, minced fine; i tomato, cut fine; i green pepper, cut fine; salt to taste. Heat the lard or butter in a saucepan. When very hot, fry the onion a little, then add all the other vegetables. Cover closely, and stir frequently to prevent scorching. MACARONI Mrs. Carrie Schumacher. Put the macaroni in salted boiling water. Cook until ten- der, then drain. Fry small pieces of ham. Add a few toma- toes. Simmer a little while, then add macaroni and quite a large piece of cheese, minced fine. Cook until the cheese is melted, and tomatoes done. BATTER PUDDING Mrs. C. Ducommuu. Three tablespoons sifted flour, heaped; 2 cups milk; 6 eggs. Beat whites and yolks separately, very light. Mix the milk and flour. Add the yolks, the whites last, bake imme- diately. Serve with sauce. RUSSIAN DEPARTMENT RUSSIAN BEET SOUP Mrs. P. A. Demens. Take 3 lbs fat beef or pork; i or 2 bay leaves and 5 or 10 grains pepper. Boil about two hours or until tender, then add some cut-up cabbage and two tablespoons vinegar. Carefully wash, but not cut before boiling, five or six beets, and boil until tender; slip off the outside and cut into thin slices. Add a heaping teaspoon of flour to soup, mix well; season with salt, put the boiled beets into the soup and boil twice. Serve with sliced meat. CABBAGE SOUP Mrs. P. A. Demens. Three fbs fat beef; 2 carrots; 2 onions; i turnip; i baj' leaf; 5 to 10 grains pepper; ^ head cabbage; i tablespoon flour; parsle)'. Cook, and strain the stock, add to it the cabbage, cut into twenty pieces, stir in the flour, boil twice; when about to serve, add some parsley and a little pepper. RUSSIAN SALAD Mrs. E. R. Smith. Clean and boil in separate kettles red beets, carrots, and potatoes. Cut them in good slices and season each with salt, pepper, and butter. Garnish a platter with fresh lettuce, arranging the slices of potatoes, then the beets, more potatoes, and the carrots to finish. Serve with salad dressing. This makes a ver}^ showy dish if arranged with care. Sweet Sauce for Pudding, Cauliflower, Asparagus, etc. Mrs. P. A. Demens. Six lumps sugar ; 6 eggs, yolks ; i dinner glass water ; i slices lemon. Beat the eggs; powder the sugar ; add water and lemon. Put over a slow fire, stirring constantly, and when high and frothy, pour over pudding. Russian Departme^it ^oj CRANBERRY PUDDING Mrs. P. A. Demeus. Two cups cranberries; i cup sugar; ^ cup cornstarch; i glass water; cinnamon. Of the cranberries make six or seven cups of juice, add the sugar, cinnamon, and cornstarch mixed with water. Stir well, serve hot. Boil in porcelain dish. FARINA PUDDING Mrs. P. A. Demens. Five cups cream ; i^ cups farina ; i cup sugar ; ^ ft ground almonds; i teaspoon vanilla; bread crumbs; a little water. Boil all together, then turn into a porcelain bowl, sprinkle with bread crumbs and bake. APPLE SOUFFE Mrs. P. A Demeus. Six baked apples; 6 whites of eggs; ^ cup powdered sugar; cream. Mash the apples; beat the whites; mix them, adding gradually half a cup of sugar. Place in a porcelain platter, set it in the oven for about ten minutes to brown. Serve at once with cream. RAISIN MAKING IN CALIFORNIA James Boyd, Riverside, Cal. Our best table raisins are made from a white grape called the Muscat of Alexandria, and by some the Muscatel. Our seedless raisins come from the large clusters of raisins picked off in packing, also from the broken clusters when putting them through the stemmer preparatory to assorting and packing. There is also a seedless grape called the Sultana, which makes a very excellent raisin for cakes, etc. The Sultana, as well as a new variety of seedless grapes called the Thompson's Seed- less, do well in California. The Zante currant which is made from a small, seedless black grape, has not so far been success- fully grown in California. These varieties of grapes, which are natives of Europe, do not succeed in the States beyond the Rocky mountains, for climatic reasons. Our California grapes are grown in the same way that the native grape is grown in the Eastern States, except that we do not trellis them or need to protect them in winter, and in pruning, which is done every spring, they are cut back so that they look like a row of dry stumps until they start growing in the spring when the vineyards look beautiful in their rich green. The grapes begin to ripen in August, but for raisin making they have to be very ripe, and are not fit to make into raisins until thej^ are rich and full of sugar. Grapes that are fit to make into raisins require to be very solid and fleshy, unlike wine grapes, that require plenty of juice. When picking, which is usually well along in September and early in October, all imperfect berries are removed from the clusters and the bunches are then laid on trays, which are made of thin lumber the size being usuall}' two feet b}^ three feet. They are left in the sun for the curing process, until the exposed surfaces begin to shrivel, which happens generally in ten days or two weeks, Raisin Making J05 when they are turned by simply placing an empty tray on top of a full one and reversing the two, when the fresh surface is left exposed to the sun for about two weeks longer, or until they are properly cured, when they are slidden ofif the trays into large boxes called sweat boxes; where they are kept until the moisture is equalized through the whole and the stems get tough, when they are ready for packing. The packing is usually done in large packing houses by firms who make a business of packing and marketing the fruit. The packing is usuallj'- done by women and girls for all choice fruit, but for loose raisins which are generally shipped in sacks; machinery is much used for stemming and cleaning, and men usually do this part of the work. In the early years of raisin making everything was packed in boxes, but now much of the fruit is put in sacks to save ex- pense for boxes and packing. The process of raisin making is clean and agreeable all through. The production has increased so within the last five years, that California furnishes nearly enough to supply the whole of the United States. Owing to lack of co-operation among the growers, the business is not as remunerative as in former years, but steps are being taken to remedy the evil complained of. DRIED FIGS As Prepared by D. H. Burnham, Riverside. Contributed by Mrs. lOLA M. COLBURN. Use White Smyrna, or some thin-skinned variety of white fig, thoroughly ripe when picked, and must be dried quickly. Use raisin trays for drying. All trays filled during the day are placed that night in the bleaching house and subjected to the fumes of a little burning brimstone; other nights, if there is any dampness at all, they should be covered. In the morning they are placed in the sun. When partially cured turn in trays, same as raisins. Only a few days is required to dry them if the weather is good. Watch carefully so as not to let them get too dry, as that spoils them. Go over the trays and pick them out as soon as cured. The better the fig the sooner it is cured. When taken from trays they are put in large sacks of cotton cloth like flour sacks, and put in a cool place to sweat. While still moist and pliable from sweating they should be packed in boxes and pressed. The main points to be considered are, i, The quality of the fresh fig. 2, Its thorough ripeness. 3, Bright, perfectly dry weather. 4, The care which does not allow them to get too dry. Figs cured in this way are excellent without the bleach- ing process, and are preferred by many for their own use. While in the business, Mr. Burnham took the first pre- mium for several 3^ears at the Riverside Citrus Fairs, on his cured figs. SMALL FRUITS F. Edward Gray, Alhambra They who possess a home in Southern California, be it city lot, suburban acre or extensive ranch, naturally aim to make it attractive. Not the least among the means of making it such, within or without, is a well maintained small fruit garden. With straw, black and raspberries properly cared for, growing within the home enclosure, the good housekeeper always has the wherewithal at hand to brighten up her table and please the taste of her most fastidious guest. THE BLACKBERRY Although dark of hue this branch is by no means the black sheep of the berr)' family. It keeps you at a respectable distance with its vicious thorns, but after careful persistency you will find it as attractive and beautiful as any of its kin. There is one thing about the blackberry, the most decided ill treatment will not kill it. Once plant it in your garden, it will remain there forever, and a da3^ It requires a sunny place, succeeding best in a light soil, possibly not so rich as the raspberry as it has a tendency to rankness. Set out as early in winter as possible. If 5'ou need more than one row, allow six feet between each row, with plants three feet apart in the rows. They require more room than the raspberry, and should have support. Stakes at the ends of the rows with wires stretched from end to end will sustain them nicely. Keep the growth down to three feet, if possible, more can be done with the thumb and finger at the right time than with pruning shears after neglect. Pinch back the green joS How We Cook in Los Angeles canes in early May and June with a result that you will have better shaped plants and a greater abundance of fruit. Two varieties is all that is necessary and will give you more than you and your neighbors' children will need. Crandall's Early is not only an excellent berry and prolific bearer but will ripen three weeks earlier than any other and- last some times as late as December, but this is not desirable as it is not the berry for preserving and canning, as is the Kittatinny, for under good culture this latter variety is very large, sweet, rich and melting when fully ripe. It reaches its best condition if allowed to ripen on the vines. THE STRAWBERRY To make a success of your strawberry patch, the ground should be thoroughly cultivated and pulverized; properly deepened and enriched. A sandy loam will give the most satisfactory results. No shade, and an abundance of mois- ture are some of the chief needs of the strawberry. Two hundred plants will be sufiicient for an ordinary fam- ily. Procure young plants; set them out in the fall or win- ter just before the first rains, and you will get quick returns of the luscious fruit. Select equal proportions of the "Monarch and "Sharp- less" varieties and you will have berries every month in the year. Prepare the ground in ridges, say from twelve to fifteen inches apart, according to the volume of water at your com- mand. Set the plants one foot apart on top of the ridge. In planting, excavate a place for each plant sufficiently large to put the roots, spread out, down their whole length; fill and press earth firmly; be careful that crown of plant does not go below the surface. Set a new bed every year with thrifty young plants. Pull up old plants after two years' bearing. THE RASPBERRY To succeed with this crimson, melting berry, prepare the Small Fruits jog ground as thoroughly and in same manner as for the straw- berry, using care not to overfertilize, Kstablish your row of plants where they will have partial shade, along a fence or hedge, if possible. Plant them out as early as possible in the winter to receive the full benefit of the rains, cutting back the old canes six inches from the surface. Keep the ground level, don't let it bank up against the plants, mulch well with hay or long grass to preserve the moisture. Support the plants with stakes. Be liberal with water and you will have fruit every day — and for Christmas. As for variety, none will give such general satisfaction as the Cuthbert, deservedly known as the "Queen of the Mar- ket." The berries are of the largest size; very firm; deep rich crimson; flavor excellent and very prolific. Don't waste time and space in planting out the the Black Cap varieties; they will not do well in this climate and only produce sour fruit and bitter disappointment. FRUITS Mrs. W. J. Brown Fruit should be carefully selected for canning or preserving and should be used as soon as possible after it is picked. Berries should be preserved the same day they are picked. Pears, peaches and apricots should be firm but not fully ripe as they then retain their shape and have abetter flavor. Use only the best granulated sugar for putting up fruit or making jellies. To prevent fruit from fading or being injured by the chemical action of the light through the glass jar, wrap two or three thicknesses of paper around jars. The most satis- factory way of canning fruit after it is prepared is to place it with care in glass jars, until they are full, then fill to about an inch of the top with rather hot syrup prepared with the right quantity of sugar as given in the general directions which follow; fasten on the covers tight enough to lift by, but not air tight, then place several thicknesses of cloth on the bottom of the boiler to prevent the jars breaking; set the jars in and fill to about two or three inches of the tops of the jars with tepid water, and boil the required length of time accord- ing to general directions — that is after the water commences to boil rapidly in the boiler. When cooked, take out, being careful to cover the jar that the air may not strike it, or it will break; set on a folded towel wet with cold water, remove the cover and fill with hot syrup, or if the required amount of sugar has been used, fill with boiling water; see that there are no air bubbles in the jar, fasten on the cover securely, invert the jar and and let it stand twenty-four hours. If the fruit is sufficiently cooked, the rubbers good, and the jars air tight, your fruit will keep indefinitely. As jellies and jams grow dark by cooking after the sugar is added, boil the fruit or juice well before adding the sugar, which should be heated in the oven but not allowed to brown. Fruits Sn When the jelly is read}' to remove from the fire, have ready a heated pitcher with a piece of cheese cloth, wet with hot v;ater, over the top; pour the jelly through the strainer; and if the cloth is wrung out of hot water, there will be no waste of jelly. Have the glasses standing in a pan of hot water; take them out and drain a moment and turn the jell)' in from the pitcher; or if a silver teaspoon is placed in the glass and then the jelly poured in, there will be no danger of the glass cracking. It is thought by some that fruit must be sweetened in order to keep from spoiling, but such is not the case. Fruit properly cooked, put up while boiling hot in air tight jars will keep just as well as the sweetened; and is preferable when intended for pie-making. The fruit closet should be cool and dry; if too warm, the fruit may spoil; if too damp, it will mold. Jars of fruit should be examined two or three days after filling; if any of the syrup leaks out, they should be opened and the fruit used for jam, as it will have lost its delicacy of color and flavor — an item so desirable in canned fruits. GENERAL DIRECTIONS FOR CANNING FRUIT Amount of sugar for a quart jar and time for cooking Boil blackberries moderately about 6 min. Amt. sugar, raspberries " " strawberries " " Bartlett pears in halves " peaches, halves moderately ' ' peaches, whole " " plums apricots nectarines crab apples, whole pine-apple, sliced ripe currants pie-plant, sliced cherries sour apples, quar'd grapes quinces, quartered 6 8 20 8 15 ID 8 25 15 6 10 8 10 ID 20 6 oz. 6 to 6 to 8 to 6 10 10 6 8 jf2 How We Cook in Los Angeles CANNED BLACKBERRIES AND RASPBERRIES Mrs. W. J. Brown. [yook over the fruit carefully, drop into a pan of cold water; remove from water with the hands, let drain, then fill the jars; add the syrup and follow the preceeding "General Directions." FOR CANNING BLACKBERRIES Mrs. S. H. Fairchild. Put the berries in a vessel with a little water to create steam and sufficient to boil; add one teacup sugar to every two lbs of berries. Make a batter of one tablespoon flour and a little water to every quart of fruit, after being cooked, beat thoroughly until it is perfectly free from lumps; when berries come to a boil, stir in batter very gently to avoid mashing them. Use care at this point to prevent burning; when they are of the thickness of syrup, can immediately. Berries put up in this way keep better and have a more natural flavor than when put up in any other way. Raspberries and ripe currants may be canned in the same manner with equal success — currants requiring more sugar. CANNED STRAWBERRIES AND GOOSEBERRIES Mrs. W. J. Brown. lyook over the fruit, remove the stems and blows; drop them into a pan of cold water, remove carefully with the hands; fill the jars, add the syrup and follow the preceeding ' 'General Directions. ' ' STEWED CRANBERRIES Miss Frances Widney. One quart cranberries; i pint granulated sugar; i cup water. Look over the berries carefully, wash and put in a granite stew pan; add the water and sugar; cover and let boil about ten minutes. Remove the scum but do not stir them. When cold, they will jelly and the skins will be tender. Fruits jij CANNED PEACHES Mrs. W. J. Brown. Select peaches that are ripe but not soft. Pare, remove the stones, place the fruit in the jar; adding three peach stones (cracked) to each jar; prepare the syrup and cook according to preceeding "General Directions." CANNED APRICOTS AND NECTARINES Mrs. W. J. Brown. Use the fruit before it is soft. Pare, remove the stones and place in the jars with three of the cracked stones; add the syrup and follow preceeding "General Directions." CANNED PEARS OR QUINCES Mrs. W. J. Brown. Pare, cut in quarters or the pears in halves; place them in the jars, add the hot syrup and proceed according to preceeding "General Directions." CANNED PLUMS Mrs. W. J. Brown. Plums should be thoroughly ripe. Remove the stems, fill the jars, add the syrup and follow the preceeding "General Directions." CANNED TOHATOES Mrs. W. J. Brown. Use firm, ripe, medium-sized tomatoes; scald slightly; remove the skin and cook without breaking, by putting them into the jars carefully, filling with hot water, and cook according to general directions. CANNED SWEET CORN O. G. M. Take fresh, sweet corn, when tender, and cut from the cob before cooking; put in glass jars and pack it tight; when full, fasten covers sufficiently to keep out the water. Place several thicknesses of cloth on bottom of boiler; pack in the jars, one over the other, and cover them with cold water. Watch carefull)^ and when it commences to boil, boil three J 1 4- How We Cook in Los Angeles hours, take out, fasten the covers air-tight. When cool, put in a cool place and the corn will be as fresh as in summer. Peas can be canned in same way. BLACKBERRY JAfl Mrs. S. S. Salisbury. To 6 pounds blackberries allow 9 pounds sugar and boil twenty minutes. BLACKBERRY JAH Mrs. W. J. Brown. Select fresh, ripe berries, removing all imperfect ones; mash well in in an earthen dish and add i pound best granu- lated sugar to each pound or pint of fruit. Put the berries in a porcelain or granite preserving kettle and boil fifteen minutes, add the sugar, (which should be heated in the oven) and boil fifteen minutes longer, stirring often to prevent burning. If the fruit is very juicy, it may require to boil ^ of an hour. Put in jelly glasses or fruit jars. STRAWBERRY JAH, No. 1 Mrs. R. M. Widuey. Wash, hull and weigh the berries. Mash them in a pre- serving kettle, (granite or porcelain), add Y\ pound sugar to each pound of fruit. Cook for about 30 minutess stirring constantly with a silver or wooden spoon. Dip into fruit jars and seal while hot. STRAWBERRY JAH, No. 2 Mrs. R. M. Widney. Four pounds fresh strawberries; i pint currant juice; 5 pounds sugar. Mash the strawberries, add the currant juice and boil 10 minutes. Skim, add the sugar, and boil 10 or 15 minutes longer, or until it is sufficiently thick. Put in glass jars or jelly glasses, cover closely with paper, brushed over with white of ^%^. RASPBERRY JAM Mrs. R. M. Widney. Made as directed for Strawberry Jam, No. i. Fruits 315 PINE APPLE JAH Mrs. W. J. Brown. Pare the pine apple carefully; grate it, and add Y\ pound granulated sugar to a pound of fruit. Boil about fifteen min- utes and seal in glass jars. CURRANT JAM A. C. B. Remove the currants from the stems, crush them and boil fifteen minutes. Add the same quantity of sugar heated and cook but fifteen minutes longer, being careful not to burn. PEACH BUTTER Mrs. Wm. F. Marshall. Use thoroughly-ripe peaches; pare them; remove the stones and take pound for pound of peaches and sugar. Cook the peaches until they are soft, then add half the sugar and boil half an hour; then add the remainder of the sugar, and boil an hour and a half, stirring constantly to prevent burn- ing. If the flavor of the peach stone is desired, crack some of the stones, boil a few minutes in a small quantity of water, and add to the fruit, or season with cinnamon and cloves, if preferred. APPLE AND PEAR BUTTER Mrs. M. G. Moore. One peck each apples ^nd pears; ^ dozen quinces; 5 pounds lightest brown sugar. Pare, core and cut into pieces the apples and pears; add the quinces and boil, stirring often till smooth and rich in coloring, then add the sugar and stir constantly till the bubbles gather in the middle and cook outwardly. Put in earthen jars and keep in a cool, dry place. The sun must not be allowed to fall upon it. APPLE BUTTER Mrs. R. W. Widney. Ten gallons cider; i bushel apples. The day before making the butter, boil the cider down one-half. The apples should be peeled, cored, and put in the j/(5 How We Cook in Los Angeles boiled-down cider, as rapidly as possible in the earlj^ morning of the day in which the butter is made. At first it will be necessary to stir only every few moments; later on, as the apples are dissolved, the butter should be stirred constantly. In the absence of the great copper kettles that our grand- mothers used, I usually get a large new, tin wash-boiler. The butter should be cooked until when taken out the cider will not separate, but the whole be a thick, smooth substance — a butter indeed. The cooking requires a full day. The butter burns or scorches so easily that it is necessary to constantly stir, so as to scrape the entire surface of the bot- tom of the kettle. APPLE AND QUINCE CHEESE Mrs. C. C. Thomas. Six pounds quinces; 3 pounds apples; 4 pounds white sugar. Prepare as for preserving. Cook the quinces first in enough water to cover. When tender, add the apples and cook till done, then add the sugar and boil a few minutes as for jelly. Pour into shallow tin pans; when cold, cover with white paper dipped in white of ^zz- Cut into thin slices or cubes, and serve for lunch. LEnON BUTTER Mrs. T. F. McQpmant. One cup sugar; i cup boiling water; i tablespoon flour; I tablespoon butter; i ^z%; i lemon. Mix together the sugar, butter, flour, ^ZZ — well beaten, and the juice of the lemon, with a little of the grated rind. Pour this into the boiling water and cook slowly. Stir well to prevent burning. ORANGE riARHALADE Mrs. G. W. White. Slice very thin twelve oranges and five lemons, using the entire fruit, but removing all the seeds carefully. To every pound of fruit add one quart of water. Set away for twenty- four hours. Fruits jiy Second Morning. — Boil the fruit till tender. Set away twenty-four hours. Third Morning. — To each pound of the boiled fruit add one pound of sugar. Boil until the liquid makes a jelly. ORANGE MARMALADE— English Recipe Mrs. Heury Smith. One dozen oranges; 4 good sized lemons; i^^ pints water to each pound sliced fruit; i pound and 2 ounces sugar to each pound fruit. Slice the oranges and lemons verj^ thin, and take out the seeds, then add the water and let stand 24 hours. Then boil till the peel is tender, (about i hour), let this stand till quite cold, take out the fruit and weigh it, and to every pound allow I pound 2 ounces sugar. Boil this one hour, taking great care it does not burn. Stir well with wooden or agate spoon. When done put in glasses and seal while hot. It is best not to boil too long in one pan, as it is very quick to burn. ORANGE MARHALADE Miss Eloise Forinau. Four dozen oranges; 4 lemons; ^ pounds granulated sugar to every pound of oranges after the peel is removed. Less sugar for very sweet fruit. Peel two dozen removing as little of the white lining as possible. Cat the peel into narrow strips about an inch long, with the scissors. Put in cold water and let it come to a boil. Change the water three times and boil peel until tender. Extract all the juice from these oranges. Carefully remove white skin, stringy part and seeds from remaining oranges, (2 dozen), and cut the pulp into small pieces. Put juice, pulp and sugar into a porcelain ket- tle; add the lemon juice and boil twenty minutes. Skim care- fully, add the orange peel, which has been thoroughly drained after boiling; the sliced peel of the four lemons and boil the mixture until clear; from one half to one hour. Put into jelly glasses when cold. Cover and set away for one month. This makes a dozen glasses of very rich marmalade. St8 How We Cook in Los Angeles ORANGE MARMALADE Mrs. W. J. Brown. Use as many oranges as desired, reserving the very thin peel, (yellow part only), of 3 oranges out of 12. Cut the peel in fine shreds with a pair of scissors, and soak in salt water over night. In the morning drain off the water, rinse the peel, and put on the stove in clear cold water; boil till tender, drain off the water and add to the pulp of the oranges, prepared as follows: Remove every particle of the peel, white skin and seeds, from the oranges, cut the pulp or segments into small pieces, measure the peel and pulp of oranges, and use one pint of best granulated sugar to each pint of prepared fruit. Drain off some of the juice of the oranges into a preserving kettle, add the sugar, boil up and skim, then add the peel and pulp; boil about thirty minutes, or until sufficiently thick, remove from stove, and put in glass jars or jelly glasses. ORANGE FLOWER SYRUP Miss E. Benton Fremont. One pint fresh white orange petals; i quart rich syrup, made of granulated sugar and water. Select, and wash without bruising, the white petals of the orange flowers. While the petals drain on a cloth, prepare a rich syrup of granulated sugar and water, allowing one quart for each pint of blossoms. After skimming the syrup care- fully, drop in the petals and simmer only two minutes, stir gently, strain and bottle; seal while hot. It will be a delicate sea green color, retaining all the fragrance of the flower and reminding one when opened, of an orange grove in Spring. A teaspoonful added to a glass of water makes a most delicious drink, and is regarded by the Floridians as a nerve tonic. This is also a very agreeable flavoring for custards, icing or pudding sauces. PRESERVED BLACKBERRIES A. C. B. Look over, wash, and weigh the fruit, using pound for Fruits ^ rg pound of fruit and sugar. Put the berries and sugar on the stove, and let it come to a boil slowly, then cook about an hour, being careful not to let it burn, pour into glass jars and seal while hot. PRESERVED STRAWBERRIES A. C. B. Use one pound best granulated sugar to each pound of berries; place them in the kettle on back of stove until the sugar is dissolved, then boil slowly until the berries are clear, skim out the berries carefully and boil the syrup until thick, then carefully put the berries in the hot sj-rup and let them boil up, then put in glass jars and seal. PRESERVED PEACHES Mrs. W.J. Brown. Use peaches before they are perfectly ripe. Select them of even size, pare, remove the stones, weigh the fruit and allow a pound of sugar to each pound of fruit. Use just enough water to dissolve the sugar. When boiling hot put in one layer of the prepared fruit, and three peach stones to each quart, simmer slowly about ten minutes, then turn each piece over carefully and simmer until the fruit is clear, then put in jars carefully and seal. If the syrup is not all needed to fill the jar, add the sugar to it for the next jar and cook as before. A low, broad granite pan is best to use. PRESERVED PEARS Mrs. Helen W. Watson. Bartlett pears are best for preserving. Use them before they become soft. Pare, cut in halves or quarters, and use a pound of sugar to each pound of fruit. Put the sugar in the preserving kettle with just enough water to dissolve it. Let it boil slowly until the required color is obtained. If you prefer to have them white, remove the fruit as soon as it becomes clear, boil down the syrup, drop in the pears, let them come to a boil, then put in jars and seal. By cooking them slowly several hours they will become a rich, dark color. j^o How We Cook in Los Angeles PRESERVED QUINCE3 Mrs. Frank Miller. Select quinces of even size. As you peel and core them throw into cold water. Make a syrup of i pint water and i pound granulated sugar to every pound of fruit. Bring the syrup to a boiling point, drain the fruit from the cold water, and add to the boiling syrup. Boil slowly until they become the desired color. GRAPE PRESERVES Mrs. W. J. Brown. Use muscat, or raisin grapes. Cut the grapes open wixh. a knife, remove the seeds, and to each pound of fruit allow one pound best granulated sugar. Cook slowly for thirty minutes or until the grapes are perfectly clear. Put in glass jars and seal. Delicious. FIQ PRESERVES Mrs. M. R. Siusabaugh. Select figs that are not over ripe; White Smyrna preferred. Pare them, and use as many pounds of sugar as fruit. Cover fruit with sugar and set in refrigerator over night. Pour off the syrup thus formed in a preserving kettle and heat it. Place enough figs to cover bottom of kettle and boil until a light amber color, and dip out and place in the jar. Keep adding and dipping out as fast as done, until all are cooked, and then pour hot syrup over figs and seal. PRESERVED FIGS Mrs. S. C. Hubbell. Select fine, large, white figs, of equal ripeness. Peel, and weigh them. Cover wdth water, boil slowly until tender, but not broken. Take them out with care and lay on platter. Prepare a thick syrup of sugar — as many pounds as of fruit — boil, and skim it, then put in the figs, and cook slowly until transparent. When nearly done, add a few slices of lemon. Put in glass jars. Many persons add a little ginger also. Fruits ^2r PRESERVED FIGS Mrs. C. H. Haas. Use white figs, picked the day before preserving. Peel and weigh them, and use ^ pound sugar to one pound fruit. Sprinkle the sugar over the figs and let them stand over night. Pour the syrup ofi'and boil it down. When thick put the figs in and cook gently until clear, then drain through a sieve and boil the syrup down again. Put the figs in and boil slowly I hour. Use i lemon sliced, to every 3 pounds of figs. LOQUOT PRESERVE Mrs. Alice Cooper. Remove skins and stones from the loquots. Allow one pound of granulated sugar to one pound of fruit. Boil until clear, and seal in glass jars. A little of this preserve used in making fruit cake adds to its richness. ORANGE PRESERVE Mrs. J. C. Joplin, Orange Co. Use ripe navel oranges, peel them carefully, be sure to remove all the white, also the end and stem running through the center, using great care not to break the orange. Throw in cold water a few hours, when you can remove more of the white, then drop them into boiling water. Have ready a syrup made of i}^ pounds granulated sugar to one pound of fruit. L,ift the oranges out of the water with a skimmer, drain well and drop them into the boiling syrup, and cook till they are clear. When done put in glass jars and seal while boiling hot. If you do not remove all the white, the preserve will be bitter. ORANGE PEEL PRESERVE Mrs. J. C. Joplin, Orange Co. Soak the peel in strong salt water nine days, changing the water every three days, then dry on a sieve. Make a syrup of one pound sugar to one quart water. Put the peel in and simmer until transparent. This is nice to put in with the preserved oranges. If the peel is cut in halves it is nice to ^22 How We Cook in Los Angeles put a preserved orange into the peel when served. If careful in placing; it makes a very pretty, as well as palatable dish. PRESERVED CITRON Mrs. C. H. Haas. Remove the inside, cut in quarters, peel and put in a jar of strong brine and let stand three days. Drain off and put in a new brine three days. Drain second water off and put in third brine three days, then drain and soak three days in fresh w^ater. The twelfth day make a syrup of ^ pound sugar to i pound fruit. Put in the citron and cook till clear. Orange or lemon peel can be preserved in the same waj'. GREEN ALMOND PRESERVES Miss E. Beuton Fremont. The shell of the almond must be soft; pierce them through in several places with a strong, coarse needle. Then lay them for five days in cold water, changing the water each morning. On the fifth daj' put the almonds in boiling water and cook until they are easily pierced by a thin, pointed sliver of wood. Take them out and drain oS" the water and sprinkle with granu- lated sugar; ^ pound sugar to i pound almonds; cover with a clean cloth and let stand all night. Next morning pour off" the syrup, boil the almonds again for a few moments and repeat the sprinkling of sugar as before. Do this three or four times in all, depending on the tenderness of the almonds. Then to the syrup which has been each morning drained off" from the almonds, add sugar in the proportion of y{ pound to each ^ pound already used. Boil to a syrup, skim carefullj', then drop in the almonds and let them boil a few minutes. When the}' are cooled, put in air-tight jars, and set in a cool but dry place. BLACKBERRY JELLY A. C. B. Wash the fruit and let drain. Put into the preserving ket- tle with a cup of water. Heatslowlj^ until the juice begins to separate. Then boil until the berries are very soft; then Fndfs J2J pour them into a jelly bag and let drain. Measure the juice and use i pint of sugar to each pint of the juice. Boil the juice rapidh' 20 minutes, then add the heated sugar and boil from 15 to 20 minutes, or until it thickens. STRAWBERRY JELLY No. 1 Mrs. Z. L- Parmelee. Put the fruit in a preserving kettle on back of stove, when the juice separates from the berries let it come to the boiling point. Then turn into a jelly bag and drain. Measure the juice and allow 3/| pound granulated sugar to one pint juice. Heat the sugar thoroughly, stirring often to prevent burning. Boil the juice rapidly for 25 minutes. Add the sugar and stir until dissolved. Boil from 2 to 5 minutes. Then remove from stove and pour into jelly glasses. Set awa}' a day or two, then cover with paper, brushed over with white of &^g, and keep in a dark, dr}', cool place. STRAWBERRY JELLY No. 2 Mrs. J. M. Johustou. Boil currants and strain out the juice, likewise straw- berries. To I cup currant and 2 cups berry juice, use 3 cups sugar. Boil in a medium-sized kettle five minutes, and then pour into glasses. Apples may be used instead of currants if pre- ferred. RASPBERRY JELLY Mrs. Z. L. Parmelee. Make same as strawberrj^ jell)' No. i. RASPBERRY AND CURRANT JELLY Mrs. W. J. Brown. Use equal parts of each and make according to directions for currant jelly. CURRANT JELLY, No. 1 Mrs. W. J. Brown. The best jellj^ is made from currants when they first ripen, before they are thoroughly ripe. J 2/ How We Cook in Los Angeles Pick the currants from the stems, crush them in an earthen dish, put the pulp in a jelly bag- to drain, but do not squeeze as it will make the jelly cloudy. To i pint of juice, use one pint of best granulated sugar. Put the sugar in the oven to heat, stirring it often to prevent burning. Boil the juice rapidl)^ twenty minutes in a porcelain or granite kettle, skimming well, add the sugar that has been heated and let it come to a boil, then strain into glasses. When cold, cover it with paper cut to fit the glass, and brush over with the white of egg. Tie paper over the glass and set in a cool, dark, dry place. By squeezing the fruit after it has been drained, one can make a jelly that will not be as clear, but it will answer for some purposes. CURRANT JELLY, No. 2 Look over the fruit, remove all the imperfect currants, put over the fire and scald; drain in a jelly bag, boil the juice fifteen minutes. Skim well, add the heated sugar and boil five minutes, turn into glasses and cover as directed in No. i. GOOSEBERRY JELLY A. C. B. Boil 6 lbs green gooseberries in 6 pints of water until they are thoroughly cooked, but not broken too much, then pour them into a jelly bag and let drip until the pulp is dry. To every pint of juice, use one pound of granulated sugar; heat the sugar in the oven, and boil the juice rapidly half an hour; skim it, then add the sugar and boil half an hour longer. TOKAY GRAPE JELLY Mrs. Guy Smith, Tustin. Wash and clean the grapes carefully. Boil slowly one hour, stirring frequently. Strain through a colander and then through a fine bag; do not squeeze. Measure juice and boil twenty minutes; then add one pint of sugar to each pint of juice and boil five minutes longer. Put in glasses and cover with paper dipped in alcohol to prevent moulding. Fruits J 2^ GRAPE JELLY Mrs. Frank Miller. Use the grapes before they are fully ripe. Wash and drain them, removing all imperfect ones; put them into a kettle, mash and cook them until their skins are broken, then strain through a flannel bag; and to each pint of juice use one pound of sugar. Boil the juice rapidly fifteen minutes, then add the sugar and boil from five to ten minutes longer. LOQUOT JELLY Mrs. G. L. Arnold. One lb sugar to i pint juice. Wash the fruit and put in water enough to half cover. Boil slowly until the juice is extracted, strain and add sugar in the above proportion. Boil until it will jelly, then fill the glasses. LOQUOT JELLY Mrs. W. H. Barnard. Cut off blossom end of loquot. Boil in water until soft; squeeze out and strain through a jelly bag. Use ^ lb of sugar to I ft) of fruit, weighing both before boiling. PLUM JELLY Mrs. R. M. Widuey. Remove the stems, wash, put in the preserving kettle, cover with water and boil until well done; pour in jelly bag and drain. To each pint of juice allow one pint sugar; put on the stove and boil rapidly twenty minutes; skim, add heated sugar and boil from ten to fifteen minutes; remove from stove and put in glasses. Red plums make beautiful jelly. PEACH JELLY Mrs. A. W. Bessey, Orange Co. Put the peaches in the preserving kettle with a little water, cover. Heat slowl}' and cook until the peaches will mash readily, then turn into a jelly bag and drip until the pulp is dry. Boil the juice rapidly twenty minutes, skimming it J 26 Hoiv We Cook in Los Angeles often. Remove it from the fire, measure and return it to the fire; as soon as it boils again, add as many pounds of sugar as you have pounds of juice, and boil until it jellies. Pour into tumblers, and stand aside two or three days; then cover with paper and put in a cool, dry place. Apricot jelly is made much the same way; but be sure to use fruit that is not too ripe. A beautiful jelly is made by using half apricot and half blackberry juice. GUAVA JELLY Mrs. E. R. Smith. After washing the fruit, put it into the fruit kettle, putting more than enough water to cover the fruit; cook until soft, run through a fruit strainer and add the same quantity of sugar as there is juice, boiling and testing as in other fruit jelly. Guavas require more water than any other jelly fruit. The late guavas are the best for jelly. PINEAPPLE JELLY Mrs. J. J. Ayers. One and one- half quarts of wetting all together (scant measure); a scant pint sugar; white and shell of one ^ZZ'^ ^^ ounce box of Cox's gelatine; juice of one lemon. Soak gelatine in ^A, pint of water, an hour or so. Open a can of pineapple; strain off the juice, cut pineapple in small pieces; put into porcelain saucepan, pour on boiling water and simmer twenty minutes, then skim out the pineapple; add sugar, gelatine, lemon, pineapple juice and white and shell of the egg to the mixture. L,et this boil up once and then set back for twenty minutes where it will keep hot but not boil. Strain through a napkin into molds, and set away to cool; when cold, keep it upon ice until hard. To be eaten fresh. CRAB APPLE JELLY Mrs. Helen W. Watson. Wash the fruit clean, remove stems, put into the pre- serving kettle and cover with water; boil until soft; then pour into a jelly bag and let it drain; do not press the fruit through. Allow i cup sugar for every cup of juice. Put Fruits J 2 7 sugar in the oven to heat; put on the juice letting it boil 20 minutes, then add the sugar and boil 5 minutes. Remove from the stove and pour into jelly glasses which are set on a folded cloth, wet in cold water, to avoid their breaking. If you desire a darker colored jelly, boil the sugar with the juice for 25 minutes. BANANA JELLY Mrs. A. S. Baldwin. Half box gelatine; y^ pint cold water; Yt, pint boiling water; yi cup sugar; 2 bananas. Soak the gelatine in the cold water till soft, then add the boiling water and sugar. Stir thoroughly and strain into molds wet with cold water. When partly cold, stir in the bananas sliced thin. ORANGE JELLY Mrs. J. P. Widney. Wash the oranges and, with a silver spoon, remove the pulp. (If a flavor of the peel is desired, squeeze a few of the oranges with a lemon squeezer. This will give sufficient flavor without making the jelly bitter). Boil quickly in a porcelain or granite kettle. Drain through a jelly bag, with- out squeezing. Add one pound of sugar to a pint of juice, and boil rapidly for 20 minutes. If managed rightly, the jelly will be of a clear, amber color and delicious. ORANGE JELLY Mrs. A. S. Baldwin. Half box Cox's gelatine; ^ pint cold water; i cup sugar; ^ pint orange juice. Soak the gelatine in the cold water for ten minutes, then put it over the fire and stir until thoroughly dissolved, then add the sugar and orange juice and let it boil up once. Put in glasses and cover with manilla paper wet in white of egg. LEHON JELLY Mrs. M. J. Danisou. One box Cox's gelatine; i pint tepid water; 2 pints sugar; 3 pints boiling water; juice of 4 lemons. J 28 How We Cook in Los Ajigetes Dissolve the gelatine in the pint of tepid water. It will need to stand two or three hours; then add the three pints of boiling water, sugar, and lemon juice. Strain and cool in molds, and keep in a cool place all the while — otherwise, it will not harden. ^ of this recipe maj^ be used. I think for this kind of jelly, it is unsurpassed. SPICED CURRANTS Mrs. G. I. Cochran. Five pounds currants; 4 pounds brown sugar; 2 table- spoons ground cloves; 2 tablespoons cinnamon; i pint vine- gar. Boil two hours. SPICED GOOSEBERRIES Mrs. C. G. Dubois. Five pounds gooseberries; 2^ pounds brown sugar; -i pint vinegar; i^ ounces cloves; i ounce cinnamon. Boil from two to three hours. Add the vinegar and spices half an hour before it is done. Stir while cooking. SPICED GRAPES Mrs. A. S. Marshall. Seven pounds muscat grapes; 3^ pounds sugar; 1% pints vinegar; i teaspoon each ground cinnamon, mace and cloves, tied in a bag. Boil the sugar, spice and vinegar and pour over the grapes. The next daj^ pour off the syrup, boil it and pour over the grapes again. The next day pour off the syrup, and when it boils, put in the grapes and cook them until tender. SPICED PEACHES Mrs. S. C. Hubbell. Nine pounds peaches; ^yi pounds sugar; i pint vinegar; 1/2 cup cloves; % cup cinnamon. Pare and halve the peaches, and put them in a jar. Tie the spices in separate cloths, boil them with the vinegar and sugar a few moments and pour over the peaches boiling hot. Let them stand over night. In the morning, put them in a F-ruits ^2g kettle and boil ten minutes, then take out the peaches, leav- ing the spices. Boil the vinegar until it begins to thicken, then pour on the peaches. CRAB APPLE PICKLE Mrs. Augusta Robinson. Eight pounds apples; 4 pounds sugar; vinegar to cover them; i tablespoon each cinnamon and cloves and a little cayenne pepper. Put the vinegar, sugar and spices together, put in the crab apples and cook them slowly until tender. SWEET PICKLE APRICOTS Mrs. C. C. Thomas. Seven pounds sugar; i pint cider vinegar; ^ teacup cay- enne pepper; i dozen cloves — no more. When the syrup boils, drop in the fruit. Cook until clear — but not soft. Seal while hot in glass jars. Kxcellent with any meat, cold or hot. FIG PICKLE Mrs. J. C. Jopliu, Orange County. One quart vinegar; 4 pounds brown sugar; >^ ounce each cinnamon, cloves and mace. Take ripe but firm figs with stems on. Let them stand over night in salt water; next day put them into fresh water for one hour, then put them into the hot syrup, made by boiling the vinegar, sugar and spices and boil ten minutes. Remove them from the fire and let them stand over night. Repeat the boiling the third time, letting them stand over night the second night, and the third time they boil put into glass jars and seal. GINGERED FIGS Mrs. J. C. Joplin, Orange County. Take ripe but firm figs with stems on. Let them stand over night in salt water; next morning put them in fresh water for one hour, then put them into weak alum water for a few minutes to make them firm, then put them into a strong ginger tea — made of best white ginger root mashed and J JO How We Cook in Los Angeles boiled. Cook the figs in this until they are clear, then put them into a boiling syrup, made with a pound of best white sugar to each pound of fruit, and ^ pound of mashed ginger root to ID pounds of sugar. I^et them stand in the syrup over night; in the morning let them come to a boil and seal in glass jars. PICKLED LIHES— Reliable I,inies, vinegar, salt, allspice, cloves, white mustard and horseradish. Cut the limes, fill with salt, and lay them in the sun to dry. When dry, wash off the salt, and pack them in jars in alternate layers with the spices, and fill the jars with hot vinegar. They will be fit for use in four weeks. 5WEET PEAR PICKLES Mrs. R. M. Widuey. Nine pounds fruit; i pint vinegar; 4^ pounds brown sugar; ^ pound stick cinnamon; Yz pound cloves. Tie the spices in small bags, and boil them with the sugar and vinegar until a good syrup is formed. Then put in the pears, (Bartlett or Seckel). Place on the back of the stove, and cook very slowly until they can be pierced with a straw. GOOSEBERRY CATSUP Mrs. J. F. Conroy. Nine pounds gooseberries; 6 pounds brown sugar; i pint vinegar; i tablespoon each of cloves, mace and cinnamon tied in a cloth. Use the gooseberries before they turn ripe, add the vinegar, sugar and spices and cook four hours, and seal in bottles. Splendid. GOOSEBERRY CATSUP Mrs. H. L. PoweU. Ten pounds ripe gooseberries; 5 pounds sugar; 2 table- spoons pepper; 2 tablespoons each allspice, cloves and cinna- mon; I quart vinegar. Boil the berries and vinegar to a pulp, add the sugar and spice, and boil five minutes, then seal in glass jars. Fruits 331 GRAPE CATSUP Mrs. J- F- Conrov. Ten pounds grapes; 2>^ pounds sugar; i quart vinegar; 2 tablespoons cinnamon; 2 tablespoons cloves and spice, mixed; 2 tablespoons each salt, pepper and cloves. Boil the grapes and run through a sieve, then add the sugar, vinegar and spices, and boil until catsup is a little thick. To Prepare Fruit (Qlase) for Family Use Mrs. C. C. Thomas. The fruit used must be preserved in thick syrup — if one year old, all the better. Drain the fruit from the syrup and lay in the sun for one or two days, then sprinkle with granu- lated sugar. Pears, crab apples, figs, cherries or any fruit of which the juice jellies when exposed, make fine dishes, when prepared by the above directions; and one quart jar at a time is enough. OLIVE CULTURE IN CALIFORNIA J. L. HOWLAND, Pomona lyittle attention has been paid to the cultivation of the olive until the past few years, and the only variety known here formerly was the Mission, brought by the Spanish padres from Spain, and planted at the old missions. Some of these trees are still standing, though planted a century ago — mostly neglected, or at best slightly cultivated. This proves the lon- gevity and tenacity of life of the olive, and that when once rooted it will hold its own even under adverse circumstances. "We have authentic records of its living to be over three hun- dred years old, so when we plant an olive orchard we are not planting merely for our own benefit, but for future genera- tions. The olive, because of the moderate care which it requires and the copiousness and value of its product, may be consid- ered one of the most valuable of trees. Though it is limited in its possible extension, the Italian growers already look for- ward with dread to its being cultivated in other countries, and now California seems likely to prove a formidable rival. But the fear would seem to be unfounded, as the only source of supply for olives pickled, and pure olive oil in the United States is limited to this State. The demand for the pure article is constantly growing, both abroad and at home, and it is doubtful if the production abroad will any more than supply the European market. The growth of the olive is to be, it seems to me, one of the leading and most permanent industries of Southern Califor- nia. It will give us what is nearly impossible to buy now, pure olive oil, in place of the cottonseed and lard mixture in common use. It is a most wholesome and palatable article of food. The experiments have gone far enough to show that the Olive Ctilture in California jjj industry is remunerative. * * A mature olive grove in good bearing is a fortune. I feel sure that within twenty-five years this will be one of the most profitable industries of Cali- fornia, and that the demand for pure olive oil and edible fruit in the United States will drive out the adulterated and inferior commercial products. But California can easily ruin its rep- utation by adopting the European systems of adulteration. In regard to soil suitable for the olive, it will live in any soil except a dry and compact or wet one. It is safe to say that the olive prefers a soft, friable, moderately cool soil, and one rich in lime and potash; a soil that the roots can extend through in all directions, and that will admit of the free cir- culation of air and moisture. The olive will flourish wherever its roots will penetrate easily and there is plenty of lime and alkali, such as a loose soil of rocky clay, or sand, of granite or volcanic formation. I consider the best age at which to plant the olive to be two or three years, for the reason that the one-year old plants and roots are apt to be soft and sappy, and the loss will be much greater in transplanting them from the nursery to the orchard than the older trees which have their roots and stems hardened. The proper distance at which to plant olive trees is from twenty to thirty feet, as they need a great amount of sun and light to bring the fruit to perfection. If planted closer, in a few years every other tree will have to be taken up, and that will leave too much vacant space. The olive should be planted as early in the winter as the land can be suitably prepared, (of course that will depend on how early the rains come), and especially on dry lands they must be planted as early as possible so as to get all the bene- fit of the winter rains. It is a great mistake not to take good care of olive trees when they are first planted. The olive is rather a difiicult tree to transplant, and should be given the same care as the orange tree until it gets started; after that there is no fruit tree which will stand so much abuse. jj/ How We Cook in Los Angeles In the first place the ground should be plowed good and deep, say twelve inches, and the clods mashed. The holes should be from eighteen inches to two feet deep, and as wide. As soon as the trees are planted they should be thoroughly irrigated, and again in about a week (if it does not rain), after that in two weeks, and then in a month. After they once gftt started, give them about the same water you would a decidu- ous orchard. On dry lands the trees should be given about two pailfuls of water when planted, and the same amount three or four times during the first summer. KINDS TO PLANT: The following list has been made up from my own experi- ence for the last eight years and are all varieties I would plant for myself: For pickles — Regalis, Columella, Polymorpha, Manzanillo. For oil — Rubra, Pendulina, Uvaria, Nevadillo Blanco, Oblongo. Oil and pickles — Columella, Pendulina, Mission. USES OF OLIVE OIL AS A FOOD Olive oil is an excellent substitute for lard for frying cer- tain articles of food. The use of oil dates back to the patri- archal epoch in Jewish history, from which it has come down almost without change to the Arabs of to-day, who make various kinds of cakes by frying or boiling mixtures of flour or meat in olive oil. In Spain and Italy, where olive oil enters most generally into the cuisine of the people, it almost entirely replaces but- ter and lard. It is used for salads, for seasoning all kinds of vegetables, and for frying vegetables, fish and meats. LOCATIONS FOR GROWING SUPERIOR OLIVES ELWOOD COOPER, SANTA BARBARA I have purchased the olives grown in the San Fernando Valley for two or three years. One of the parties had the Old Mission orchard, another had a young orchard grown not far from the Mission. These were the finest and largest olives I have ever seen grown in California. Just across the Olive Culture in California S35 mountains, north, the olives grown are also verj^ fine. The San Fernando olives I used in making oil, as I did not keep them separate from my own, I, of course, cannot tell how they compared in quantity and quality of oil. I suspect that the trees were irrigated, and hence the larger size of the berries. It has been stated that by irrigation the fruit is larger, which is important for pickling, but that the crop will not yield more oil; but I am satisfied that with the average rainfall of 17 inches which falls in Santa Barbara, Ventura and lyos Angeles Counties, that there is no better olive district on the face of the earth. Of course, there are conditions of heat in certain localities that is not the best for olives, but I have never seen anything on this side of the tunnel that would indicate too much heat for any of our fruits. The olive crops that I bought were in successive years and demonstrated beyond doubt the adaptility of the valley for olive growing. PICKLES PICKLING OLIVES J. L. Howland, Pomona. For the purpose of pickling, the olives must be picked just as they commence to turn red, about one month before matur- ity. Each berry should be picked carefully by hand and placed gently in a basket or can of water; they are then placed in vats and covered with water, to which is added a solution of American lye of one pound to every ten gallons of olives. The solution should be drawn off and poured over the olives ever}'- hour or so, till the lye has penetrated to the pit — or very nearly so — which can be told by cutting an olive open with a knife. It should be turned to a yellowish color to the pit. The lye should then be drawn off and fresh water poured on the olives, and changed every few hours for the first day. After that it should be changed every twenty-four hours for a week or ten days, till all the lye has been washed out and the olives are perfectly fresh. Then put them in a weak solution of salt for a week, after which time this should be drawn off and a stronger solution of 14 ounces of salt to a gallon of water should be poured over them. The salt should be first dissolved in hot water, then strained and water added till it is of the right strength. The olives should, also, be kept out of the sunlight. TO CURE OLIVES Mrs. Flora M. Kimball, National City. Take i lb concentrated lye ; 10 gallons olives, Water sufficent to cover them. Stir them from the bottom daily, and change the lye when the strength seems exhausted. Taste frequently to ascertain when the bitterness is extracted from the fruit. It requires from one to two weeks to accomplish this, as there is a diflfer- ence in the strength of the lye. When free from the bitter taste add clear water and change it every day until the water runs off clear. Then put it in a weak brine. Pickles JJ7 PICKLED OLIVES Mrs. E. F. C. Klokke. Take the olives from the tree when they are ripe, dark brown or black. Prick each one with a silver fork in three or four places. Place them in fresh water, without salt, for a week, changing the water every twenty-four hours. After that, put them in salt and water, and change the same every forty-eight hours till they are good to eat. OLIVE PICKLING. Mrs. Guy Smith, Tustin. Carefully pick the olives, keeping those of a color to gether. All green, all red, or turning red, or black — small green ones are not ripe enough to be good. To four gallons of olives, take one flb of concentrated lye and four gallons of water. Dissolve the lye in a small quantity of boiling water. Keep the olives all under the water, and stir several times each day. Keep the olives in the lye three days, when the bitter- ness should be out; soak in fresh water four days, changing the water at least twice each day. When no taste of bitter- ness, or of lye, is left, cover with brine; one pint of salt to one gallon of water. Keep every olive under the brine. Black and ripe olives need more salt to keep them. PICKLING 0LIVE5 J. C. M. Rainbow, San Diego, Cal. Dissolve I pound of American concentrated lye in 12 gal- lons of water, put in the olives and let them stand three days and nights, stirring frequently. Draw oflf the water and add a new lye of the same strength as the first, and let it stand 3 days, do this the third time, or till the. bitterness is taken out, then soak in fresh water, changing it till free of lye, then place them in brine for use. Directions for making oil can be found in Spanish Depart- ment. j^8 How We Cook in Los Angeles CHOWDER Mrs. C. G. Dubois. One peck green tomatoes; i dozen green peppers; 2 table- spoons cloves; 4 tablespoons white mustard seed; 3 table- spoons cinnamon; i tablespoon black pepper. Cbop the tomatoes fine, sprinkle with salt, and let them stand over night, then press out the juice. Add the peppers chopped, and the horseradish. Cover with weak vinegar. Let it come to a boil, then drain off the liquid, add the spices, pack in jars, and cover with fresh vinegar. Chopped onions can be added, if liked. CHOW CHOW Mrs. D. L. Whipple. Two heads cauliflower; i peck green tomatoes; 6 green peppers; 6 large onions; i cup salt; 2 quarts vinegar; i tea- cup grated horseradish; ^ teacup sugar; i teaspoon ground cloves; i tea-spoon cinnamon; i teaspoon allspice. Cut the cauliflower; slice the tomatoes, peppers and onions. Sprinkle with salt. Let them stand over night, then drain and chop them. Add vinegar, sugar, horseradish and spices. Stew slowly three hours, then add — ^ cup white mustard seed; % cup French mustard; % package white celery seed. CHOW CHOW Mrs. A. L. Frasher. One large cabbage; 3 large onions; 3 peppers — green; i peck green tomatoes; 3 quarts vinegar; 2 cups sugar; i cup mustard; i tablespoon cloves; i tablespoon cinnamon; i tablespoon allspice; 3 tablespoons salt. Chop together tomatoes, peppers and onions. Boil in vinegar, then drain. To 3 quarts of scalding vinegar, add sugar, mustard, salt and spices, pouring it while hot over the chopped cabbage, peppers and onions. The mustard may be omitted, and the tomatoes may be scalded the first time in their own juice. Pickles jjg TOMATO CHOW CHOW H. G. W. Half bushel green tomatoes; i dozen onions; i dozen green peppers; i pint salt; i pint vinegar. Chop fine, sprinkle with salt, let stand over night; in the morning, drain off the brine, cover with vinegar, and cook one hour slowly, then drain, and pack the chow chow in a jar. Heat the following ingredients and pour over it when boiling^ — 2 pounds brown sugar, i pint vinegar, }4. pint horse- radish — grated, 2 tablespoons cinnamon, i tablespoon ground cloves, I tablespoon allspice, i tablespoon pepper. Mix well, and cover immediately. It will keep for months. TOHATO PICKLE Mrs. A. D. Hall. Ten pounds green tomatoes; 3^ pounds brown sugar; I tablespoon whole cloves; i pint strong vinegar; salt; 3 sticks cinnamon. Wash and slice the tomatoes, then in a jar put a layer of tomatoes, then a light layer of salt, and so continue until the tomatoes are all used. Put a weight on them and let stand for twenty-four hours. Drain ofi" the brine and rinse with cold water. To the vinegar add the sugar, cloves and cinna- mon, and boil for thirty-five minutes. Pour over the toma- toes and let stand for twenty-four hours, then pour off, boil and pour over them again. Do this for three days, then seal in jars. GREEN TOMATO 50Y Common Sense in the Household. Two gallons green tomatoes — sliced without peeling; 12 good-sized onions — sliced; 2 quarts vinegar; i quart sugar; 1 tablespoon allspice; i tablespoon cloves; 2 tablespoons salt; 2 tablespoons ground mustard; 2 tablespoons black pepper. Mix all together and stew until tender, stirring often — lest they should scorch. Put up in small glass jars. This is a most useful and pleasant sauce for almost every kind of meat and fish. j/o How We Cook in Los Angeles GREEN TOHATO HIQDEN Mrs. Hancock Johnston. One peck green tomatoes; 12 large onions; ^ pound mustard; i ounce cloves; i ounce ground ginger; i ounce ground pepper; i ounce allspice; i bottle mixed mustard; i pound sugar; 2 soup ladles Rowland's olive oil. The tomatoes should be sliced thin, sprinkled with salt, and allowed to stand twenty-four hours. The onions should be cut very thin. , Alternate layers of onion and tomato, with layers of spices. Cover with vinegar, and boil gently three hours. OLIVE 0ILPICKLE5 Mrs. W. G. Worsham. One hundred cucumber pickles, medium size, about as large round as a quarter of a dollar. Cut in thin slices; sprinkle evenly through with salt, and let stand over night. Drain thoroughly, and if too salty, rinse and drain well. Take i large coflfee cup Rowland's olive oil; % "^ black mustard seed; ^ ft white mustard seed; I tablespoon celery salt; 2 teaspoons sugar. Stir all well and mix. Pack closely in jar and cover with cold vinegar. Ready for use in ten days; and will keep without sealing in a cool, dry place. OIL AND VINEGAR PICKLES Mrs. M. G. Moore. One hundred small cucumbers; i quart small onions; 8 tablespoons Hovvland's olive oil; i tablespoon celery seed; i tablespoon black pepper; salt; vinegar. Quarter the cucumbers, slice the onions. Place in a col- ander in alternate layers, with a generous sprinkling of salt on each. Let them stand six hours, under a heavy weight, mix the spices and oil, put in the pickles, cover with cold vinegar and seal. CUCUMBER PICKLE5 Mrs. A. C. St. John. Cucumbers; salt; vinegar. Leave a small stem on each cucumber. Place them in a Pickles J 4. 1 brine, that will bear an ^^z^ fo^^ twenty-four hours. Heat vinegar enough to cover the cucumbers. Heat them a few at a time in the vinegar, pack in a jar, and pour the boiling vinegar over them. These will keep for months. RIPE CUCUMBER PICKLES, SWEET Mrs. Hayward. Ripe cucumbers; i pint vinegar; i cup sugar; i tablespoon ginger; i teaspoon mustard; i teaspoon cassia; ^ teaspoon mace and nutmeg. t Pare the cucumbers, quarter them lengthwise, remove the seeds, sprinkle with salt, let them stand over night, then drain them in a colander. Boil the sugar, vinegar and spices until clear, then put in the encumbers and cook, taking out each piece carefully when done. There should be sufiBcient syrup to cover the cucumbers. SPICED CUCUHBER PICKLES Mrs. Kenyon Cox, Long Beach. One hundred cucumbers; 3 large green peppers; 2 quarts vinegar; i tablespoon whole cloves; i tablespoon whole all- spice; I tablespoon white mustard seed; slips of horseradish; alum — size of walnut; y^ cup salt. Wash the cucumbers; rub them well, and put in a jar with the peppers, salt and alum. Add the spices to the vine- gar. Heat to the boiling point and pour over the pickles Cover with cabbage leaves. CUCUHBER MANGOES— A Kentucky Recipe Mrs. G. Wiley Wells. Large cucumbers; brine; cider vinegar; cloves; allspice; ginger root; red pepper; cinnamon; white mustard seed; celery seed; one cup of Howland's olive oil; alum. Keep the cucumbers in brine that will float an ^^^^ three or four weeks; then soak in water until the salt is well out. Green them in a brass kettle with alum. Cover them with grape leaves, then cover with vinegar. When green, throw them into water until cold. Wipe dry, and put them in vinegar, with oil and spices. ^jf.2 How We Cook 171 Los Angeles Stufiing for Mangoes. — Two dozen heads cabbage — chop- ped fine; i dozen onions — chopped fine; i pound celery seed; I pound black mustard seed; i pound white mustard seed. Half pound stick cinnamon; i cup horseradish; y^. cup mace; white ginger root; a piece garlic; — all chopped fine and well mixed. Three quarts chow chow — (Cross & Blackwell's); i cup mustard and tumeric — mixed; i bottle olive oil — the best. Mix the spices with the oil. Chop the chow chow and mix it with the mustard and tumeric. Cut a slit in the cucumbers, stuflf, tie, and put them in the prepared vinegar. If any stufiing is left, add that also. CHILI SAUCE Mrs. Geo. B. Dunham, Moreno Half pint chopped onions; ^ pint chopped green peppers; y^ cup sugar; 2)^ quarts ripe tomatoes, peeled and crushed; I tablespoon salt; i pt. vinegar. The chopped onions and peppers should be cooked about one hour (in sufiicient water to prevent burning) before add- ing the tomatoes, then cook till the tomatoes are thoroughly softened. Rub through a sieve, then add the salt and sugar, boil until about half cooked away, then add the vinegar and continue boiling till as thick as desired. This will keep indefinitely without sealing. CHILI SAUCE Mrs. W. J. Horner. Twenty four large, ripe, tomatoes; 12 chili peppers; 2 large onions; i tablespoon salt; i dessert spoon cinnamon; i dessert spoon allspice; i dessert spoon ginger; )4 teaspoon cayenne; i cup sugar; i quart vinegar. Boil slowly two hours, bottle while hot, and seal. FRENCH MUSTARD Alice L. Curtain. One generous pint vinegar; 3 large onions, chopped fine; I teaspoon white pepper; i teaspoon salt; i tablespoon brown Pickles j^j sugar; 3 tablespoons mustard; i tablespoon Rowland's olive oil or butter. Cover the chopped onions with the vinegar, let it stand three days, then strain through a coarse cloth, squeezing the onions dry. Mix the mustard smooth, in a little vinegar, add to it the other ingredients and cook until it thickens, stirring, to prevent burning, bottle. Will keep a long time-. AROHATIC MUSTARD The same as French, with the addition of another table- spoon of sugar, and one teaspoon of ground cinnamon and cloves. TOMATO CATSUP Mrs. E. F. Spence. Three gal. tomato juice; 3 pints vinegar; 9 tablespoons salt; 6 tablespoons black pepper; i tablespoon cayenne; 5 tablespoons cloves; 3 tablespoons allspice; 3 tablespoons cin- namon; 3 tablespoons mustard. Boil until of the usual consistency of catsup. TOMATO CATSUP Mrs. John Beckwith. One gallon peeled tomatoes; 2 tablespoons allspice; 3 tablespoons salt; 3 tablespoons ground mustard; 3 tablespoons black pepper; 6 pods red peppers; i quart vinegar. Cook all the ingredients slowly in the vinegar for three hours, press through a sieve and then simmer down to one- half. Put in bottles and seal while hot. CUCUMBER CATSUP A. C. B. Three doz. large, ripe cucumbers; i doz. onions; i table- spoon black pepper; 3 pods red peppers; i teaspoon ground cloves; mace; allspice; vinegar, salt. Slice the cucumbers and onions, sprinkle with salt, and let drain over night. In the morning add the black pepper; red pepper, chopped; cloves; mace and allspice, put in jars, pour hot vinegar over, and seal. j^^ How We Cook in Los Angeles PICALILLI Mrs. Geo. B. Dunham, Moreno. Three-fourths gallon chopped cabbage; i^ tablespoons all- spice; I gallon chopped green tomatoes; i^^ tablespoons broken mace; 6 tablespoons mustard; i^ tablespoons cinna- mon; 3 tablespoons celery seed; i tablespoon cloves; i tablespoon black pepper, ground; ^ ft sugar; 3 quarts vinegar. Sprinkle the cabbage and tomatoes with salt, let stand over night. In the morning squeeze lightly in a cheese cloth bag to free the mixture from excess of water. Place in a granite ware pan, add spices, sugar, and vinegar. The allspice, mace, cinnamon, and cloves should be chopped, not ground. Boil fifteen minutes, stirring. In this climate I have found best to seal. PICKLED WALNUTS Mrs. Cameron Thom. One quart vinegar; i ounce black pepper; i ounce ginger; 1 ounce eschalots; i ounce salt; i ounce pepper; i ounce mustard seed. Secure the walnuts before they become woody. Steep them in brine one week, then put them in a kettle with new brine and allow them to simmer gently. Drain and put in a cool place until they become black, (about two days), then put them in the hot pickle of vinegar and spices. riARTYNIA BEAN PICKLES Mrs. M. G. Moore. One gallon beans; 3 pounds brown sugar; The beans should be tender enough to pierce with your nail. Scald with fresh, weak brine seven times, every other day. Cook them until tender, and proceed as with any other sweet pickle. GREEN PEPPER PICKLES Mrs. M. G. Moore. Peppers; vinegar; cabbage; cucumbers; mace; cloves; cinnamon; mustard. If the peppers are preferred less pungent, open the top of Pickles j/^5 each and remove half the seeds. L,ay them in a brine of salt and water strong enough to bear an ^%^. lyCt them remain in this two weeks, being careful that the brine covers them and to remove the scum as it rises. If they are not yellow at the end of two weeks, let them remain a little longer. When yellow, take them from the brine, wash, and place in a kettle of cold water, cover with grape leaves, set near the fire where they will get hot, but not cooked. When they are greened, drain, pack in jars, and pour over them cold, spiced vinegar. If the3^ are to be stuffed, chop cabbage and cucum- bers very fine. Season highly with mace, cloves, cinnamon and mustard seed. Stufi" each pepper with this preparation and tie it with a thread. The bell pepper here is not too fiery for pickling. PICKLED ONIONS Mrs. John Beckwith. Small, , white onions; vinegar; unground black pepper; unground allspice. Peel the onions and put them in dry bottles or jars. Pour over them enough cold vinegar to cover them. To each jar, add two teaspoons of allspice and the same of black pepper. Cover securely and put in a dry place; they will be ready for use in a fortnight. This is a simple recipe, but very delicious, the onions being nice and crisp. PICKLED CABBAGE Mrs. M. G. Moore. One cabbage; i spoonful cloves; 2 spoonfuls allspice; vinegar. Quarter cabbage as for boiling. Steam until about three- fourths done. Remove from the fire. When cool enough, stick in the cloves. Put in a jar, cover with vinegar, add cinnamon and allspice. ^^6 How We Cook i?i Los Angeles SPICED ONIONS Mrs. M. G. Moore. One quart cider vinegar; 2 cups sugar; i teaspoon pep- per; I teaspoon cloves; i teaspoon allspice; i teaspoon salt. Slice the onions, pack them in a jar, sprinkling a little salt on each layer. Scald the vinegar with the spices, and pour it over the onions while hot. After twenty-four hours, repeat the scalding of the vinegar. The onions will be ready for use in three or four days. CANDIES Mrs. W. T. Carter The materials used in the home manufacture of the finest quality of so called French candy are neither expensive nor difficult to obtain. Aside from sugar, the basis of all confec- tions, these materials consist chiefly of flavors and colorings. These can be procured from your druggist or grocer. The basis of Cream Nuts, Chocolate Drops, Butter Cups, Cream Bars, Cocoanut Drops and many others is '"fondant", or in other words, gramdated sugar creamed. TO HAKE FONDANT Take of granulated sugar 4 pounds; water, i quart; cream tartar, yi teaspoon. Mix the sugar and water together in a granite or porcelain kettle and put over a hot fire; when it comes to a boil, add the cream tartar. I^et the syrup cook to the consistency of jelly, keeping the sides of the kettle wiped down with a cloth and cold water. Try the syrup by drop- ping into a cup of cold water; when it can be rolled into a ball, it is done and should be taken instantly from the fire and the kettle placed in a large vessel of cold water; now flavor with one tablespoon vanilla. While it is still warm — not hot — stir the mass briskly with a wooden spatula or paddle, always stirring in the same direction, until it is perfectly white and of a soft creamy texture. lyCt the stirring be brisk and uninterrupted in order that the syrup may not granulate. After the sugar creams, turn it out on to a sheet of tin, or a cake board and knead as you would dough or bread. When it is worked until perfectly smooth, • the cream is ready for use, and should be put into an earthen jar and covered with a damp cotton cloth and closely covered. It will keep for weeks, and can be sliced like butter. J ^8 How W/e Cook in Los Angeles CREAM WALNUTS Take from the fondant pieces the size wanted and roll them into little balls, then press upon them the half of a walnut kernel until flattened; set on edge to dry. Cream dates, cream figs, and cream almonds are all made in the same way. CHOCOLATE CREAH DROPS Balls the size and shape of small birds' eggs are made of the fondant, and when they are hardened (which will be in lo or 12 hours), they may be dipped in chocolate which has been melted; the vessel containing the melted chocolate must be kept in pan of hot water to prevent hardening. Throw the drops into the melted chocolate, one at a time, and immedi- ately dip them out with a bent wire or a table fork and set them on a slightly buttered paper to dry. When dry, they are ready to be eaten or put into boxes. Fruit Drops of all kinds are made in the same way, except that the fondant must be flavored with the desired fruit flavor, and instead of the chocolate coating, use the fondant which should be colored to represent the fruit: as, red for the strawberry flavor, yellow for lemon or peach, etc. Melt the fondant to be used for a glace, add the coloring and keep warm; but if it should become too stiff, add carefully a few drops of hot water, WALNUT CREAM BAR Have ready a quantity of walnuts finely '^chopped. Melt over a slow fire the desired quantity of fondant; add the walnuts and, if desired, finely sliced citron, chopped raisins, etc. Turn into a shallow pan lined with buttered paper; when cold, cut into bars, COCOANUT BAR Proceed in exactly the same manner, except you thicken the melted fondant with dessicated or grated cocoanut, COCOANUT CAKES OR KISSES Prepare as for cocoanut cream bars, and while the mixture is hot, spread on buttered paper or tins in cakes the desired Candies j^fg size; these can be varied by the use of different coloring matter: making some pink, some yellow, some chocolate, etc. This fondant, which is the basis of all the preceeding candies, or "bon-bons", is also used to glaze cakes, biscuits, etc., and is called "French glace", "sugar icing", "Conserve", etc. When used for covering cakes, it must be diluted and poured over them. If for small cakes or biscuits, melt, color, or not, as you fancy, and dip them in. I have confined my recipes exclusively to French candies. To go into full details con- cerning all kinds of candies would require too much space. These I have very often and very successfully made. TAFFY Miss Mary Dickson, Petaluma. Two cups sugar; i cup boiling water; %. teaspoon cream tartar; butter the size of a walnut. Drop into cold water to find when done. Pour into butter- ed pans and when cool pull until white. NUT BARS Mrs. A. W. O'Melveuey. Peanuts, almonds, English walnuts or pecans may be used for this candy. Prepare the nuts by removing the inner covering and chopping them. Grease the bottom and sides of a broad, shallow tin or pan with fresh butter and put the nuts into it. spreading evenly. Put a pound of granu- lated sugar, with half a teacup of water and a pinch of cream tartar into a kettle and boil until thick, but not too brittle. Pour the syrup over the nuts, and set aside to cool. When slightly stiff, mark off into wide bars with a sharp knife and let stand several days when it will become soft and delicious. POPCORN CANDY Mrs. A. W. O'Melveney. Put two cups sugar, 2 tablespoons butter, and a cup of water into a kettle to boil, until the syrup threads. Mix in four quarts of popped corn, stir, take from the fire, and stir until cool. Make into balls or flat cakes. J5^ How We Cook in Los Angeles CREAM CANDY Miss Mary Dicksou, Petaluma. Two large coffee cups sugar; y^ cup boiling water; y^ tea- spoon cream tartar; i rounding tablespoon glucose. Cook until, when lifted out, it will stay on the spoon like jell)', when it is done — this will not be long. Remove from the fire and stir until it creams; then mold with the hands. This is good cream for nuts. HARD CREAM CANDY Mrs. F. H. Pieper- Three teacups granulated sugar; i cup weak vinegar; 2 teaspoons flavoring. Boil until it hardens in water. Do not stir while boiling. Pull until white, and cut in sticks or kisses. NUT TAFFY Mrs. Vaughn. Two pints maple syrup; ^ pint water. Boil, until brittle in cold water. Before taking off, add a tablespoon of vinegar. Line buttered pans with nut kernels and pour taffy over them. UNCOOKED FRENCH CANDIES Mis.' Mary Dickson, Petaluma Break the whites of two eggs into a bowl, add three table- spoons cold water; beat just enough to mix the water and ^ZZ^ ^"^ s'^^^ ^^ powdered sugar until stiff enough to be mold- ed into shape by the fingers; flavor with any essence you like. This is a very good foundation for walnut, date, fig, chocolate, pineapple or zxiy kind of fruit or nut creams, or may be flavored or colored in any waj-. CREAH CANDY Mrs. A. W. O'Melveney. Put four cups granulated sugar with two of water and one of thick cream into a kettle; stir until the sugar dissolves; add a tablespoon butler and a pinch of soda. Let it boil until it is brittle; flavor with lemon or vanilla. Pour into buttered plates and cool quickly. Take up and pull rapidly Candies j^r and evenly until the mass becomes soft and smooth to the touch. Draw out into flat sticks and let stand in a dry place until creamy; then drop in wax or buttered papers, and put away in an air tight box. OLD=FASHIONED BUTTER SCOTCH Mrs. A. W. O'Melveney. Put three pounds of yellow sugar in a kettle with three- fourths pound of butter. Set it over the fire to melt. Let boil until thick, stirring all the time to prevent scorching. Take from the fire, pour into buttered tins or trays; when stiff", mark off" into squares; when cold, break apart and wrap in wax paper. Will keep for a long time and improve with age. LEMON CARAMELS Mrs. F. H. Pieper. Two cups white sugar; 2 tablespoons glucose; j/z cup boiling water. Boil together, stirring all the time, till it snaps in cold water; then add one cup cream, one tablespoon butter, flavor with lemon. Pour out, cut into squares. Cocoanut may be used by sprinkling on before cutting. NUT CARAflELS Mrs. F H. Pieper. Four cups sugar; 3 tablespoons glucose; i cup boiling water. Boil, stirring constantly till it snaps; then add one-half cup butter and one cup cream; boil one minute, add two cups chopped nuts; pour on buttered tins. Can be flavored with vanilla, making vanilla caramels. KISSES Mrs. F. H. Pieper. Whites of 2 eggs into which beat gradually 2 cups powdered sugar and 2 tablespoons corn starch. Drop on well-buttered paper one teaspoonful to the kiss, (two inches apart), place paper on a tin and bake in a moderate oven, just long enough to turn a little yellow. j^2 How U'e Cook in Los Angeled CHOCOLATE CARAMELS Mrs. M. J. Dauison. One cup grated chocolate; i cup milk; i cup molasses; i cup sugar; bntter the size of an ^ZZ'^ flavor with vanilla. Boil until it will harden when dropped in cold water. Put into buttered pans and before it is cold, mark off into square blocks. PEANUT CANDY Mrs. H. W. Hayward, St. John, N. B. Two cups molasses; i cup brown sugar; i tablespoon butter; I tablespoon vinegar. Boil all together until brittle when dropped in cold water. Put the skinned peanut kernels into buttered pans and when the candy is done, pour over them. Mark into squares while warm. NUT MACAROONS One pound powdered sugar; 5 eggs, whites only, unbeaten; I pound nuts, chopped fine; i tablespoon flour; 2 small tea- spoons Cleveland's baking powder. Weigh the nuts before cracking. Mix the ingredients together and drop from a teaspoon upon buttered paper, on baking tins. Do not put them too near each other. Bake to a light brown in a moderate oven. COCOANUT DROPS Mrs. W. H. Hayward, St. John, N. B. Whites of two eggs beaten to a froth; add gradually i small cup sugar; i cup cocoanut, and i spoonful of flour. Bake five minutes in a quick oven. MOLASSES TAFFY Mrs. W. H. Hayward, St. John, N. B. One cup molasses; i cup sugar; piece of butter the size of an ^%g. Boil hard and test in cold water. When brittle, pour into buttered pans. As it cools, mark in squares with the back of a knife. Candies j5j SUGAR CANDY Mrs. Alice Curtain. Six cups white sugar, i cup water; i tablespoon butter; i cup vinegar; i teaspoon soda in a little hot water; 2 teaspoons Watson's vanilla. Put together the sugar, water, and vinegar, and boil with- out stirring; test by dropping into cold water; when it snaps in pieces when struck against the side of the cup, it is done. Before removing from the fire, add butter, soda and vanilla. COCO AN UT CANDY Mrs. F. H. Pieper. Two and a half cups powdered sugar; 4 cups water; 4 teaspoons vinegar; butter, size of an ^%%. Boil all till thick, or about forty-five minutes. Just before removing from fire, stir in i cup grated cocoanut. Pour on buttered plates to cool. SALTED ALHONDS Miss K. R. Paxton. Procure, if possible, the finest Jordan almonds, cover i quart of them with boiling water; put on stove, stir two or three times from the bottom that they may be blanched evenl}\ When the skins slip off easily, drain off the water and cover with cold water for about two minutes. Drain, rub off" skins and spread on cloths in a warm place to dry, stirring occa- sionally, lyeave in warmth till brittle. Put one scant teaspoon Rowland's olive oil in a shallow pan, heat it, put in almonds and stir them until slightly oiled. Place in a moder- oven until a delicate brown, stirring often. Take from oven and sprinkle, while hot, with the finest powdered salt. ORANGE DROPS Mrs. W. H. Hayward, St. John, N. B. Grate rind and squeeze the juice of one orange, add to this a pinch of Tartaric acid; then stir in confectioner's sugar until stiff" enough to form into balls the size of small marbles. Substitute lemon for orange and you have delicious lemon drops. j5/ How We Cook in Los Angeles MARSH HALLOWS Mrs. A. W. O'Melveuey. Dissolve, by heating over a slow fire, eight ounces gum arable in three gills water; stir and strain. Boil one ounce marsh mallow roots in a little water for half an hour low. Add the gum solution with a half pound of loaf or powdered sugar; let cook slowly and stir constantly until it becomes a thick paste which will roll between the fingers. Add the well beaten whites of two eggs, stir for a minute or two and pour into a pan to cool. Sheets of white paper should be placed in the bottom of the pan with the ends projecting in order to lift out the paste, when it may be cut into little blocks and rolled in pow^dered sugar. FIG PASTE Mrs. A. W. CMelveney. Chop into small pieces and boil, one ft) figs; when soft, press through a sieve. Return to the water in which they were boiled, which should be reduced to one cupful. Stir in three ft)S granulated sugar and cook down slowly, until a thick paste is formed. Pour into pans lined with paper; let cool, take out on paper and cut into sections. Dust with powdered sugar. PENOCHA CANDY Mrs. Alice Curtaiu. One cup sweet milk; 3 cups brown sugar; 2 lbs walnuts or as many as you like. Do not stir. This candy takes a long time to cook. Just before it is done, put in the nuts. INVALID COOKERY GRAHAM GEMS Mrs. T. F. McCamant. Mix a batter of graham flour and water. Let it stand until sour, the same as for old-fashioned buckwheat cakes. When of the proper consistency, add a little melted suet or butter and salt. While your gem tins are heating, stir in thoroughly ^ teaspoon soda. Bake in a hot oven. The quantity of soda must necessarily be regulated by the sourness of the batter, it is not always alike. "Practice makes perfect." GRAHAM PANCAKES Mrs. T. F. McCamant. Mix the same as for gems, only thinner and leave out the shortening. Sour milk may be used instead of water. A little sugar put in the batter will make the cakes brown nicer. Use the soda of course. EGG LEMONADE Beat the white of one fresh egg; the juice of one lemon and a teaspoon of sugar into a glass of water. Pleasant and nourishing for invalids. BAKED MILK Put }4 gallon milk in a jar, and cover closely with writing paper, tie over the mouth. Let it stand in a moderate oven 8 or ID hours. It will then be like cream, and is excellent for invalids; consumptives especially. REFRESHING DRINK One ft) ground flax-seed and 2 lemons boiled together in 4 quarts of water. When cool, sweeten to taste. Good for persons with weak lungs. S5(> How We Cook in Los Angeles CIDER PANADA Pour y^ cup water over a slice of nice toast; sprinkle lightly with nutmeg and sugar. Then add 4 tablespoons cider. Any fruit cordial may be used if preferred. QUICK BEEF TEA Mrs. J. F. Conroy. Take a round steak (always the best piece of meat for invalids), cut into pieces the size of your hand. Have ready a cup in hot water. Broil your steak quickly on both sides, turning quickly to retain the juice; broiling only enough to start the juice. Squeeze with a lemon squeezer the juice into the hot cup; add a little salt; and carry to the invalid with the cup still in hot water, to prevent coagulation. STEAK Mrs. J. F. Conroy. Scrape from round steak sufficient meat to make a patty the size of a dollar or larger. Have ready a nicely browned piece of toast moistened with hot water. When you broil your patty, broil also pieces of steak, turning every minute. Put the patty on the toast, and squeeze the juice from the steak over it. Serve very hot. BOILED RICE Mrs. J. F. Conroy. Thoroughly wash i cup rice; put into plenty of boiling water, and salt it; boil until tender enough to pierce with finger nail. Turn into a colander and hold under water faucet until the water runs through perfectly clear. Put into a clean saucepan, salt to taste. Set in a hot oven for five minutes, shaking occasionally. Grate a little loaf sugar over it and serve immediately. Never stir rice with a spoon or fork as it breaks the grains and spoils the flavor. TO POACH AN EGG Mrs. J. F. Conroy. Take fresh,, cold water and let it come to a good boil. Take from over the fire and drop an ^^% into it; from 8 to 10 Candies j^y minutes will be required to cook sufficiently. Never let the water boil after the &gg is added as that make it indigestible. CARAMEL COFFEE Mrs. Jerome Curtin. Six cups bran; 6 cups rolled oats; i large cup New Orleans molasses. Rub the ingredients thoroughly with the hands. Brown in the oven very carefully, stirring often; no grinding is necessary. This recipe has been used very successfully in a Sanitorium, One tablespoonful to the person. If desired, clear with white of e:gg. OAT MEAL GRUEL Mrs. A. S. Baldwin. One cup rolled oats; put in a pint of cold water. With the hands, squeeze the oats in the water three or four times. Then strain the water and boil from one-half to three-quarters of an hour, and you will have a delicious gruel. Add a little salt and sugar, if desired. EGG RELI5H Mrs. A. S. Baldwin. Break the egg separatel)', and beat each part one-half an hour; put together and beat one-quarter hour. Then add one teaspoon fruit cordial and fill the glass with milk, BLACKBERRY SYRUP One quart blackberry juice; 2 lbs granulated sugar; i oz. ground cinnamon; ]4. oz. ground mace; 3 teaspoons ground cloves. Boil all together in a porcelain kettle for fifteen minutes; then strain, and seal in glass jars. nULLED BUTTERMILK Mrs. Wm. F. Marshall, One quart buttermilk; i scant, rounded tablespoon flour. Put the buttermilk in a bowl; place in a saucepan of cold water and put over the fire; stir slowly all the time. Mix the flour smooth with a little buttermilk or water; when the buttermilk is a little more than lukewarm, stir in the thickening. Now stir thoroughly, watching closely, and j^8 How We Cook in Los A^igeles when it looks as if full of fine grains as it runs from the spoon, remove from the fire, take out of the hot water and keep stirring for five or ten minutes. In order to make this successfully, the buttermilk must be fresh, and procured where churning is done frequently so that it shall be good and sweet. HULLED BUTTERMILK By an Invalid. Make a thickening of i tablespoon flour and cold butter- milk. Stir into a pint of boiling buttermilk; stir constantly after putting over the fire. Add a little allspice and sweeten to taste. Pour over slices of toast. JELLY WATER FOR FEVER5 Mrs. J. F. Couroy. Mix I teaspoon cherry or blackberry jelly in a glass of cool water; drink immediately. ISLAND MOSS JELLY Soak one handful of moss in water enough to cover, for one hour; then stir it in to a pint of boiling water and simmer until it is dissolved. Remove from the fire, sweeten to taste and flavor with lemon juice, cinnamon stick or fruit cordial; strain and pour into molds; cool before using. ISINGLASS JELLY Put I oz. of isinglass and i oz. loaf sugar into a gill of cold water, and place over the fire until the isinglass dissolves. Remove the jelly from the fire; add i pint rich currant or blackberry cordial, and strain through a flannel jelly bag. ARROWROOT JELLY Mrs. J. F. Conroy. One cup boiling water; 2 heaping teaspoons arrowroot; 2 teaspoons white sugar; 3 tablespoons blackberry cordial. Excellent for children with any bowel trouble. WEIGHTS AND MEASURES Mrs. Lincoln. 4 teaspoons of liquid = i tablespoon 3 " " dry material := i " I pt. of milk or water =: i pound I pt. of chopped meat packed solidly... = i " 9 large eggs or 10 medium ones = i " I round tablespoon butter = i oz. 1 heaping " " = 2 oz. or J/; cup Butter size of an egg = 2 oz, or X cup 2 round tablespoons flour, coffee or powdered sugar = i oz. I tablespoon liquid = ^ oz. TABLE OF PROPORTIONS I even teaspoon soda and 2 full ones of cream tartar to i qt. flour. 3 heaping or 4 even teaspoons baking powder to i qt flour. I teaspoon soda to one pint of sour milk. I teaspoon soda to i cup molasses. I saltspoon salt to i qt. milk for custard. A pinch of salt or spice is about a saltspoonful. LIST OF UTENSILS Needed in Every Well-to-do Family of Six Persons or More. Miss Ida G. Maynard. EARTHENWARE I, 2 qt, pitcher. I, I qt. pitcher. 1, I pt. pitcher. 2, 6 qt. bowls. 2, 2 qt. bowls. 2, I qt. bowls. 2, I pt. bowls. 12 cups for popovers. 2 round baking dishes. 2 medium oval platters 1 blanc mange mold, 2 stone jugs, one each for molasses and vinegar. 1 bean pot. Glass jars for groceries. 4 plates. 2 stone jars. IRONWARE I frying-pan. I griddle. I, 6 qt. pot. I dripping-pan for meat. I dripping-pan for fish. I meat rack. I lemon squeezer. I French frying-pan. 1 Scotch bowl. 2 sets gem pans. I waffle iron. I salamander. I pair scales. 6 kitchen knives. 6 kitchen forks. 2 vegetable knives. I carving knife. I bread knife. I palette knife. I French vegetable scoop. I meat fork. I pie fork. 2 mixing spoons. for 2 ivory salt spoons. 6 tablespoons. 6 teaspoons. I set skewers. I set larding needles. I pastry wheel. I cake turner. 2 cake pans, Russian iron. 3 bread pans, Russian iron I roll pan, Russian iron. I chopping knife. AGATE WARE. I, 2 qt. double boiler. I, 4 qt. covered kettle. I, 2 qt. " stewpan. I, 3Pt. I, 3 pt. saucepan. I, I pt. List of Ute7isils 361 1, I qt. saucepan I preserve kettle. I, 2 qt. round pan. 1, 3qt. " " I soup kettle. I teapot. 1 coflfee pot. 2 shallow pie plates. 2 deep pie plates. I egg poacher. WOODENWARE I large bread board. I small bread board. 1 meat board. I large chopping tray. 1 small chopping tray. I potato masher. I mortar and pestle. I potato slicer. I gal. ice cream freezer. I ice pick. 1 wooden mallet. 2 butter paddles. I rolling pin. Wooden buckets for sugar and meal. TINWARE I large grater. I nutmeg grater. I apple corer. I flour dredge. I sugar dredge. I salt dredge. I pepper box. I spice box. I grocers' funnel. I funnel for liquids. I wire broiler for steak. I wire broiler for fish. I wire broiler for toast. I wire potato masher. I wire frying-basket. I large Dover ^%^ beater. I small Dover ^%% beater. I fine wire strainer. I flour sifter. I soup strainer. I colander. 1 wire dish cloth. 2 large dish pans. I small dish pan for flour. I, 4qt. milk pan. I, I pt. measure. 4, y^ pt, measuring cups. I brown bread mold. I oval mold. I pudding mold. I melon mold. I jelly mold. I doz. small corn cake tins. I doz. scalloped tins for cakes. I doz. muffin rings, I whip churn. I large biscuit cutter. 1 small biscuit cutter. 6 vegetable cutters. 2 pattie cutters. I ladle. I doughnut cutter. I long handled skimmer. 1 long-handled dipper. 2 shallow jelly cake pans. 2 deep jelly cake pans. I canister for tea. :^62 How We Cook in Los Angeles I canister for coffee. i streamer to fit over kettle. I cake box. i fish sheet. I bread box. i ginger-bread sheet. HINTS Cold tea is excellent for cleaning grained wood. The ashes of wheat straw make an excellent silver polish. Apply with soft leather or chamois. Little bags of unground pepper pinned to hangings and among clothes in wardrobes will keep away moths. Ground black pepper sprinkled plentifully into fur will preserve effectually from moths. Sprinkle fine meal on grease spots in your carpet. Let it remain several hours and it will have absorbed the grease. Tar on cotton goods can be removed by spreading clean lard on the part stained, and allowing it to remain for some little time. Rub ink stains on linen with clean tallow before washing and boiling. To remove grease from silk goods, wash with ether. Mrs. W. B. A. To set the color in any cotton or linen goods, dissolve one tablespoon of sugar of lead in a pail of very hot water. This will be sufficient for lo or 12 yards of goods. Dip thoroughly, seeing that every part is evenly wet. Keep in the water from 20 to 30 minutes. This will not injure the most delicate color, but fix it iudellibly. If you feel at all doubtful, try a small piece of your goods — dry, then wash in the ordinary way. Lemon juice and salt will usually remove rust. To take stains from silk, use i part essence of lemon and 5 parts spirits of turpentine. Apply with a linen cloth. EVENING SUPPERS Mrs. J. J. Ayers. One gallon of ice-cream for every twenty guests; one hun- 7<5/ How W^e Cook i7i Los Angeles dred and fifty sandwiches for every hundred people; five chickens and one dozen heads celery to fifty persons; twenty cakes for every hundred persons. TO PURIFY WATER Mrs. George Bixby. Pare a cactus, slice, and lay in bottom of water pitcher. A little kerosene oil, stirred into starch, will prevent flat- irons from sticking. Kerosene will remove the smoke of coal oil stoves from tins. Red Seal, Granulated 98 per Cent. Lye or Potash. p. C. Thomson, 955 Otsego Street, Phil. For making lo pounds of hard soap without boiling. Take 5^ pounds of clean grease, free from salt, melt in ordinary pan or kettle, and set aside to cool until lukewarm. While the grease is cooling, take one can of Thomson's Red Seal I^ye or Potash, and dissolve the contents in y/z pints cold water, in an earthen or iron vessel or pan. When the lye or potash is about summer heat, pour it slowly into the grease — not the grease into the lye. Stir until the lye and grease are thoroughly combined and become thick, when the stirring should cease. Set in a cool place till the soap becomes hard. INDEX FOOD COMBINATIONS Beef, Roast . ... 25 " Broiled .... 25 Birds, Small .... 26 Brains 26 Chicken 26 Ducks 26 Fish 25 Lamb 26 Liver .26 Mutton 25 Pork 26 Soup 25 Sweet Breads . Turkey Veal .... Venison Old Time Hospitality Mrs. Alcott's Table Table Decorations . 26 26 25 26 21 35 38 MENUS AND DECORATIONS Breakfast . A Rose July • October Simple June Dinner, June " Green and White Spring " Sigma Chi, Greek 47 Dinner 46 46 45 45 47 47 45 52 53 53 54 55 55 56 . 57 57 58 " October and November 56 Luncheon 51 . 52 . 52 . 49 . 49 . 50 . 50 . 51 . 49 . 48 May Day January Magrenta Salad, Beet " Cabbasre Cove Oysters Celery . Cheese Lettuce Chicken Cucumber . Egg SALADS 66 Sala 67 67 69 64 67 70 71 66 71 5gg ... 72 stuffed 71 Fruit 72 "... 72 "... 73 Green Pepper 65 Lettuce 64 Lobster 69 Mixed . 67 Orange . . 72 3^6 How We Cook in Los Angeles Salad, Potato 65 Salad, Dressing, Mayonnaise " " . . 66 cooked 61 " Salmon 68 " " Maj'onnaise 60 " Shaddock . 72 " " Mayonnaise 62 " Shrimp . 68 68 u " Mayonnaise " Ma3'onnaise 63 " Shrimp and Cucumbe r 69 Oyster 68 " Sour Cream 60 " " Mayonnaise " Tomato, delicious 65 65 " Sauce " Mayonnaise 61 " Dressing, boiled . 63 Sweet " " Cream 60 64. .> Breads 69 62 " " English 63 " ... 63 *' " French 60 " " Transparent Hot Cream 60 Orange 59 Jellied Tra ns- " " Transparent pareni Tomato 60 Orangt ; 59 " " Parker House 64 SOUPS Soup, Almond . 88 Soup , Gumbo .... 80 Amber or Consomme . 77 .... 81 Asparagus 87 Kentucky Chicken 80 Bean 86 Marrowfat balls for 76 Bouillon . 76 Mock Bisque . 84 Bisque of Oysters . 90 " Turtle . 89 Brown, Southern . 79 Mullagatawny 78 Caramel for Coloring . 75 Mushroom 81 Celery . 86 New Orleans Crab " ... 87 Gumbo . 88 Chicken . 80 Okra .... 81 Consomm6 Royal . 77 Oxtail 79 Com 82 82 0\'ster Stew . 90 90 Crab 88 89 Plain Beef Potato . 78 28 Cream of Asparagus 87 " 83 Cream of Celery . 87 " 83 Dumplings for 93 Profiteroles for 75 Green Pea 85 85 Scotch 79 75 " Turtle . 89 Spinach . 83 Index 367 Soup, To clear stock 74 Soup " Cream . 84 " Tomato . 84 " " •' . 85 " "... 84 " To make force meat balls 75 CAN BE C%!^*^r^^v% ^-i^^'-i^J^'-^y^'v?^ PROCURED AT The Ladies Social Circle SIMPSON CHURCH And will also be on Sale at PARMELEE'S BAZAAR 232 and 234 S. Spring St. LOS ANGELES Index 375 Cream, Tapioca . 251 Sherbet, Orange 256 Velvet . . 250 " Pineapple . 256 Custard, Oran.sje . 254 " Strawberry 256 •' . 254 Snow, Apple . . - . 253 Floating Island, West In 3ian 255 Frutti . . . . 253 Ice, Pineapple . . 257 Soufle, Pineapple 251 Mousses . 251 Sponge, Lemon 255 Peaches, Baked . 252 " Strawberry or Rasp- Sago, Orange . . 253 berry . . . . 255 Sherbet, Apricot . 255 Trifle Orange . . . . 254 BEVERAGES Chocolate . . ,259 Lemonade 259 Coffee, Church Social . . 258 Tea, Directions for Making . 258 "... . 259 Vinegar, Raspberry 260 "... . 259 " Strawberry 258 Coffee-pot, Care of . . 258 SPANISH DEPARTMENT Menus 261 Breakfast 261 Dinner 261 Artichokes 270 " Fried Beef, Dried, with Peppers Birds, Dressing for Small Brains, Fine .... Bun, Spanish .... Cake, Sponge with Sweet Almond Milk Catsup, Spanish Chicken, Broiled Chili con Carni Chilis, Stuffed .... 270 268 264 267 276 295 280 263 267 271 271 263 279 Hares, African Stj^le Jambalaza . Macaroni . Olives, To Cure Olive Oil, To Make Omelet, Spanish With Fine Herbs 265 268 273 278 279 269 268 Cod with Potatoes Colorow, Chili. Croquettes of Chicken and Pork . . . 264 Dressing, Chicken . . . 264 Estafado 267 Figs, to Preserve Whole . . 278 Frijoles 271 Con Queso . . . 270 Oranges, Recipe for Preserv- ing . . . .276 Ci-ystalized Chinese 277 Partridges, Stewed . , . 264 Peppers, Green .... 272 Stuffed . . . 272 Potatoes, Stuffed . . . 273 Preserves, Lemon . . . 277 Muskmelon . . 278 " Orange or Lemon Flower . . . 277 Rabbit, Caladonian Style . 565 Fried .... 265 " Stewed Rice a la Valencia " Fried . " Spanish Salad, Pui'slane 265 275 275 275 262 We Preach the Gospel of Pure Food C^^JVO J. R. Newberry & Co. WHOLESALE AND RETAIL GROCERS Our Aim . . Our Motto . Our Gospel Our Creed . To Excel Merit Wins .... Pure Food The Golden Rule m ^/©€/- 7(s 2i6 and 218 So. Spring St. Telephone 26 LOS ANGELES, CALIF. 711 MAIN STREET Telephone 72 RIVERSIDE, CAL. Index 377 Salmon, Spanish Style Salza .... Sauce, Chili Sauce, Tomato . Sopa, Espanola Soup, a la Catalana " Julienne . Squash, Nice ay ay to Cook Stufifed, Baked . Steak, Spanish . 263 Stew, Catalonian 269 " Spanish . 269 Tamales, Chicken 279 " Green Com 272 Tongue Piquante 262 Tortilla 262 Trout a la Cascara 262 " Boiled . 274 Turkey, Roasted 274 Veal a la Mode . 266 270 266 273 273 267 275 263 263 263 266 GERMAN DEPARTMENT Al- Breakfast . Dinner Supper Afternoon Coftee Apfel Strudel . Asparagus Beef Cutlets Brioche Brown Leb-Kuchen Cabbage Red . Cake, Chocolate " Coffee " Coffee Loaf " Sponge with Sweel mond Milk Chicken, Fricasseed " Stewed. Coffee, To Make " German Waj- to Make Cookies, Chocolate " Lightning Cucumbers, Pickled Dressing for Duck " " Pigeons " " Roast Duck, Roast Dumplings, Egg Meat Potato " Soup Fish, Trout 281 Fly Away (Noodles) . . 291 281 Goose, Pickled .... 287 281 Herring Salad .... 285 282 Kuchen with Baking Powder 294 293 " " Yeast . . 294 289 Luncheon Dish, a Nice . . 291 288 Macaroons .... 296 292 Meat Rolls .... 288 294 " Balls .... 288 289 Mushrooms, Pickled . . 297 289 Noodles 290 296 " 291 294 Orange Kaltschale . . . 296 295 Pancakes, German . . . 291 "... 291 295 Pickerel, Baked . . . 284 286 Pie Crust, German . . . 293 285 Pigeons, Stewed . . . 286 297 Potato Cakes .... 292 297 Relish, German . . . 287 295 Rice Cakes .... 292 295 Rye Bread . . , . . 290 297 Soup, Buttermilk . . . 283 287 " Fish .... 283 286 " Meat, Leavings of . 288 288 " Milk, with Prunes . 283 287 " Stock . . . .283 284 Smelt, Fried .... 285 284 Spatzle 292 289 Spinach, Boiled . . . 290 284 TuttiFrutti .... 296 285 Yeal, Fricasseed . . . 286 MOTHS are not in it when TARINE IS used. Your Druggist sells it. Good Housekeepers Are sworn enemies of flies and all bothersome insects. Now is the time to make war — the best ammunition is "T. B." Insect - Powder You can get it of your druggist or grocer if you ask for it. If you want to extermin- ate — use no other. R. LEWTAS & SONS THE FAMOUS PHILADELPHIA Telephone 'MAKERS ICE CREAM WHIPPED CREAM FRESH CREAM AND Fruit Ices of Every Description FACTORY 518 Macy St., Los Angeles Special Rates for all Charitable Purposse. Fine Stationery ^ Visiting Cards y Wedding invitations ^ AT Home cards ■* ENGRAVED AND PRINTED WhiTINH''^ Celebrated Superfine VV nil UNO 5 WRITING PAPERS.. In all the Latest Styles, Shapes and Tints. The Finest Stock The Best Assortment The Latest Ideas The Lowest Prices Our Prices on Engraved Work cannot be Beaten. EDWARD T. COOK Fashionable Stationer " m 117 SOUTH SPRING STREET LOS ANGELES, CAL. Index 379 FRENCH DEPARTMENT Beef a la Mode . . 299 Lobster Ji la Creole . 298 Boeuf, Fillet de .299 Macaroni . . 301 Bouillon . 298 Meat Balls . 300 Calf s Feet . 300 Peas, Fresh . 300 Chestnut Filling . 299 Pigeons, Stuffed . 298 Chicken Fricassee . 298 Pudding, Batter . 301 Foie a la Poulette . 300 Squash and Corn . 301 RUSSIAN DEPARTMENT Pudding, Cranberry 303 Souffle, Apple . . 303 " Farina 393 Sot p. Beet, Russian . 302 " Sweet Sauce for 302 ' Cabbage . 302 Salad, Russian . . 302 Fig Dr3^ing 306 Blackberries . 307 Raisin Alaking in California 304- Raspberries . 308 Small Fruits 307 Strawberries . 308 FRUITS Butter, Apple . 315 Glace Fruit . 331 " " and Pear . 315 Jam, Blackberry . 314 " Lemon 316 " . 314 " Peach . 315 Currant . . 315 Cheese, Apple and Quince 316 Pineapple . 315 Canned Apricots and Nectar- Raspberry . 314 ines 313 Strawberry . 314 " Blackberries 312 " . 314 " " and Rasp- Jell "i, Banana . . 327 berries 312 Blackberry . 322 " Corn, Sweet 313 Crab Apple . 326 Canning, Directions for . 311 Currant . . 323 Canned Peaches 313 " . 324 " Pears and Quinces 313 Gooseberry . 324 Plums 313 Grape . 325 " Strawberries and " Tokay . . 324 Gooseberries 312 Guava . 326 " Tomatoes 313 Lemon . 327 Catsup, Gooseberrj- 330 330 Loquat . 325 . 325 " Grape . 331 Orange . 327 Gingered Figs . 329 " . 327 Even a competitor calls Marion Harland's letter April 5, 1893, commending Cleveland's Baking Powder, A Handsome Tribute. He tries, however, by inserting old quotations in his advertisement, to make the public believe that this letter of Marion Harland's applied to his own baking powder and not to Cleveland's, as it actually does. Some people think such advertising is " smart "; others believe it is dishonest. One thing is sure ; "smart", tricky and deceptive advertising is a poor way to regain lost confidence or lost trade. Here is Marion Harland's letter in full, with date and signature : April 5th, 1893. I wish to sa}' that I use and recommend one and onlj^ one baking powder, and that is Cleveland's. Years ago I did use others and spoke favorably of them at the time. In preparing the new edition of "Common Sense in the Household," however, I thought it best to substitute baking powder in the recipes instead of cream-of-tartar and soda, and made a careful investigation of the baking powder question. Finding Cleveland's Baking Powder to be really the best, I recommended it in "Common Sense in the Household," and now use it exclusively. y. , Brooklyn, N. Y. .JCO^i^J^ M$i^^^^^Pt^ hidex 381 Jelly, Peach . 325 Preserved Citron . 322 " Pineapple . 326 Figs . 320 " Plum . 326 " . 320 " Raspberry . 323 " . 321 and Currant 323 Grapes . 320 ' ' Strawberry . 323 Loquats . . 321 Jelly, " " . . 323 Oranges . . 321 Marmalade, Orange . 316 Orange Peel . 321 " " . 317 Peaches . . 319 " " . 318 Pears . 319 English . 317 Quinces . . 320 Pickled Apricots, sweet . 329 Strawberries . 319 " Crab Apple . . 329 Spiced Currants . 328 " Figs . . . 329 " Gooseberries . 328 " Limes . . 330 " Grapes. . 328 " Pears, sweet . 330 " Peaches . 328 Preserved Almonds, Green . 322 Stewed Cranberries . 312 " Blackberries . 318 Syrup, Orange Flower . 318 PICKLES Olive Culture in Californ ia . 332 Pickles , Cucumber . . 340 OHves, Kind to Plant . 334 Green Pepper . 344 " Location for Growing 334 Martj'nia Bean . 344 Olive Oil, Used as Food . 334 Oil and Vinegar . 340 Pickles . . 336 Olive . . 336 Catsup, Cucumber . . 343 " . 336 " Tomato . -243 . 343 .. . 337 . 337 Chowder . . 338 " . 337 Chow-Chow . 338 . 338 Olive Oil Onion . . 340 . 345 " Tomato . 339 Picalilli . 344 Higden Green Tomato . . 340 Pickled Tomato . 339 Mangoes Cucumbers . 341 " Walnuts . 344 Mustard Aromatic . . 343 Sauce, Chili . 342 " French . 342 " " . 342 Pickles, Cabbage • 345 Soy Green Tomato . 339 " Cucumber, ripe, s weet 341 Spiced Onions . , . 346 " " spicec . 341 CANDIES Almonds, Salted . 353 Bar, Walnut Cream . 348 Bar, Cocoanut . . 348 Butter-Scotch, old-fashio ned . 351 " Nut . . 349 Cal ces or Kisses, Co :oan ut . 348 382 How We Cook ill Los Angeles Candy . 353 Cream Walnuts . . 348 " Cream . . 350 Drops, Chocolate Cream 34S " " . . . 350 " Cocoanut 352 Hard . 350 " Orange . 352 " French, uncooked . 350 Fondant, To Make 34-; " Peanut . . 352 Kisses . 351 " Penocha . 354 Macaroons, Nut 352 " Popcorn . 349 Marshmallows . 35-J " Sugar . 353 Paste, Fig . 35^ Caramels, Chocolate . 352 Taffy, . 34£ " Lemon . 351 " Molasses 35S Nut . . 351 Nut . 35C INVALID COOKERY Buttermilk Mulled . . 357 Jelly, Island AIoss . 358 " . 358 '■ for Fevers 358 Coffee Caramel . 357 Lemonade, Egg 35f Drink, Refreshing . 355 Milk, Baked " . 35£ Egg Relish . . . . 357 Panada, Cider . 356 " to Poach . . 356 Pancakes, Graham 35£ Gems, Graham . . 355 Rice, Boiled 35( Gruel, Oatmeal . . 357 Steak . 356 Jelly, Arrowroot . 358 S^TUp, Blackberry 35' " Isinglass . . 358 Tea, Beef Quick 356 DEPARTMENTS Beverages . . 258 Mrs. Alcott's Table . 3J Bread .... . 179 Old Time Hospitalit V 2' Cake .... . 194 Olive Culture 33i Candies . 347 Pickles 336 Contributors . 21 Poultry and Game 12J Creams and Custards . 246 Puddings and Their Sauces 22C Eggs and Cheese . 172 Raisin Making in California . 30.J Entrees . 113 Russian Department 30i Figs, to Dry, . 306 Salads 5{ Fish .... . 94 Sauces 14£ Food Combinations . 25 Small Fruits 30' French Department . 298 Soups .... lA Fruit .... . 310 Spanish Department 261 German Department . 281 Table Decorations . 38 Hints .... . 363 Utensils 366 Invalid Cooking . 355 Vegetables . 154 Meats . 137 Weights and Measures 35£ Menus and Decorations . 45 ^ ^ x>> ,^^' ^> .c^' C> -^cA o>- .V^'.^^. ^-o "> o 0^ ' •>.. •■ y ^0 x* ''' •S^ ^ '■ - "--*^ o*^\ ■^^ . . ; '^ >^ - '--'-'J " \C> ^ , X ';. ,# ■ V -t^^ o 0' ^■ /^ " 'X ^0 ^'...^- . ^^^ "^ * :% ^ ^^ y' ^0^ : x^ °^. v^:^ -^^.. - ■A 0'' c- ' -^^ Vr. .-. -i.,*^' ':,^•^%;^^," , ''■.^_ ■^c^ 0^ ,-% ■^^ N*^ °<. : cp-.^^r^/'^ -fi .v^- , , , , ^.^. * .0 N o ' ^>^^^ 'o 0^ .0 o CO"- ^,:^w^c .0 \^'^r>. \^'' ■ 0' o ; w '' " " / > ..^^ r --^^ V^^ .-!\'' ^- ^■•/0!!■i^ x>' -/». 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