H
L V N G
GH
REC I PES
FR O M
S O UTH ERN
C L IMES
C O M PI L ED B Y L L M C L A RE N
.
P R E FA CE
BY
E DWA R D
AN D D EC O R AT I ON S
BY
.
H
H A M I LTON
.
W S W RI G H T
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E
P UB L I S H D F O R
E N EF IT O F TH E TE L EG RA P H H I LL
N E IGH B O RH OO D A S S O C I A TI O N
TH E B
P A U L E L D E R A N D C O M PA N Y
PUB LI S H E RS
,
SA N
FRA N C I SC O
m
m
19
B y EDWA R D H
HA MILTO N
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The dictum went out that the sheep we r e to be par t e d from th e goats ; and the
goats we re sent to Teleg r aph H i
$ There were many shepherds for the sheep
Th ey
were Ie d into the green pastures beside the still water s A t nigh t their folds w e re
watched and t ended
But the goats foraged for themselves They roamed the rough pl aces They
br owsed upon th e tin cans and det r itus of Iile There were none to stroke them or c aII
them soft names They made their bed upon the lo ng hard r oad They lived a
st r ained and r ugged life They made a comrade of Necessity rather than Am bition
But they lived
They were not fitted for th e chill nights and the buffet
I t was the kids that died
ings I f they grew they were gnarled and twi sted Th ey lay down in squalor and
they arose in misery But the sheep we re tended and the world ran on
Th e n some young women took notice of this unconsi d e red hillsid e wh ere th e
goats browsed gIoomi and whe r e the kids we re gaun t and st r ange These were
young women of the pleasant ways of life They coul d have gone on in the fl owe r
bordered paths hear ing the Iar k sing and st r inging the daisy —
chains But they le ft the
p I ea s au nces and went up into the ha r d places wher e the r o ugh goats we r e and the
strange white ki ds
Out of their devotion was born th e Telegraph H ill N e ighbo r hood Association
They made a small beginning but it wa s a good begin ning Th er e we re ten thousand
discourag e m e nts But thos e young women put down thos e disco uragements with cour
age They estai sh ed their association and r oot e d it in the roc ks o f th e Hill
Wher e the re was sickness they sen t a doctor and a nurse a fl ow er and a smile
Whe r e there was discou r agement and waywardness they extended a h eIpin g hand
Where there was death they sent consolation They gave fr esh air to children
who failed and fad e d in clos e untidy rooms Th ey set u p Education where
I gnorance had ruled
I n othe r wor ds they have their fr ee disp e nsary their doctors and
their nurse s ; they have g i
clubs where t hey t each sewing and
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housework boys clubs whe r e the boys are taught t o ca r ve wood and work in leathe r
and interest themselves in wholesome things ; they have mothers clubs where t hose
who will can lea r n the rudiments of nursing ; th ey have a kitchen gar den and a hun
dred pleasant ways of doing good
They ar e non s e ctarian
Now these young women need money to carry on their work One of their
ways of raising this money is the sale o f the book of recipes for which my stumbling
wor ds a r e to make a lame p r eface Many of the r ecipes have been collected fr om
among the peoples of fa r Hung la n ds who live upon the Hill Necessity has taught them
how to cook many things that would be the despair of you r se rvant of the kitchen o r
you r chef at the club The r e is a ta n g of high living about these recipes
of the Iiv
ing of peoples who dwell upon a hill
If you buy this book you will h e lp the wo r k of the Teleg r aph H ill Neighborhood
Association You will make the soft hand r each farthe r You will send more nu r ses
and doctor s to the beds of pain You will h elp Educ a tion an d Hopefulness in the end
Iess struggle with Ignor ance and Weakness You will b r ing the br owns and reds into
cheeks now pale You will le t Happiness dance in eyes where Sor row now sits and
gl o oms You will put one mo r e fl ower on a dead child s grave
Don t you think it wo r th your while to buy the book 3
It seems to me the r e is no nobler no greater work than that which these young
women and g i
r ls are doing and have d o ne
When I think of it there comes to me out
of the lon g ago a something learned beside a woman s knee
the same sort of woman
as the ones who now are deify ing American womanhood on Telegraph Hill As I recall
that something now it was the sto ry of a voice that said :
Inasmuch as ye have done it unto one of the least of these my brethren ye
have done it unto me
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as s
t f it a t iou
Soups
Shell Fish
Fi
sh
Fish S au c es
Eggs
En t rees
C hicken
Ma ca roni Ric e E t c
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V e get able s
S alads
D e ss er t s
C an die s
B
re a
ds
C ake s
Pu n ch es
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BA RCE LONA OLLA Soak one cupful of Italian peas with one pound of c d
fish ove r night in cold wate r Take out the fish and squeeze the peas out of their ski
ns
B i
l two p ounds of soup mea t in fou r qua ts of water one onion
d fou r cloves of gar
o
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Skin and add two and a h a lf dozen of st ring beans the peas a piece of cabbage
one turnip two carrots one quarte r pound of ham one eighth pound sa lt pork and boil
slowly When nea r ly don e add some small peeled potatoes and on e c h eroza (canned
sausage) and a r oll of meat p r epar ed as follows : Spr inkle one pound of chopped beef
with one teaspoonful chopped par sley and one clove of chopped garlic on e teaspoonful
flou r and one egg Mix well and for m into a r oll Put carefully into the soup and
b oi
l slowly for one hou r
Str ain off the soup thicken with maca r oni Place the meat
roll in a platter pile th e vegetables neatly a r ound it and pour over the sauc e
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HI NDU S TAN I S OU P STOCK Into a saucepan put two to three p ounds of
knuckl e of veal or neck of mutton six dozen smaII onions q ua r ter ed one la rge bunch
of cele ry chopped a ham bone o r slice of ham pepper and s alt Cover with two
quar ts of wate r and simme r until r educed to one and one half q uar ts St r ain through
piece of muslin and put in cool plac e
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HI NDU S TAN I CO COANUT S OU P
G r ate the white meat of two cocoa
nuts mix with one and one half q uar ts of prepar ed stock add two blades of mace salt
spoonful of g r ound cinnamon s alt and pepper Simmer about one—
half hou r Str ain
car efully through muslin Make a paste of the beaten yolks of two eggs juice of one
lemon Add enough fl ou r to make a thin batte r Add this gradually to soup stirring
constantly Serv e with a dish of boiled rice
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BOU I LLABA ISSE
pound e ach of six di ffer ent
Cut in pieces two and a h alf inches square one half
kinds of fish such as sea bass halibut r ock cod sole
fl ounder and add any shell fish in season
Chop one la r ge onion and one
l until tr an s
clove of garlic and fry in one cupful of Sie rr a Mad r e olive o i
parent Add th re e pounds of fish bones and t r immings o r any ch e ap
inf erior fi sh cover well with wate r and one cupful of white wine two
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leaves th r ee cloves and whole peppe r s and two blades of mace and simme r
tw e nty fi ve minutes St r ain and squeeze thr ough a cloth until every d r op of the juice
is extr act e d To this broth add one cupful of white wine one half teaspoonful of kitchen
bouquet juice of a lemon and a pinch of Spanish sa ff ron and stew the fi sh in it until
tende r ; then pour it into a tu r een in which has been put several slices of toasted bread
and s e rve
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CH ESTNUT S OU P B oi
l one q uart of large Italian ch estnuts fo r twenty
minutes Take o ff the shells and thin brown skin Put into a saucepan with enough
boiling water to cover them Add a teaspoonful of s alt and a piece of lemon rind
When soft rub through a sieve Then pou r ove r them stir ring all the time two qua r ts
of good veal or chicken b r oth one wineglassful of c r eam and a tablespoonful of butter
rolled in flou r B r ing to a bo il Se r ve very hot This will be su fficient for eight
persons
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LO BS T ER S OU P Pick the m e at from a two pound lobste r chop fi ne and
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pound in a mor tar adding from time to time a little milk or cream When perfectly
smooth add salt and a little cayenne Take out enough to make a dozen small balls
and bind with egg Fry the balls in butter Mix the rest of the lobster with two
q uarts of milk and rub th r ough a sieve P ut in a sauc e pan and simmer for ten minutes
Add t wo ounces of fresh butter and stir until smooth Pla c e the balls in a tureen
pour ov er the soup and serve
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B IS Q U E
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Clean carefully twenty écrevisses
D EC REV ISS ES
Into a sauce
pan put one quar t of wate r a teaspoonful of salt cayenne a small onion a carrot a
prig of celery all finely cut and one half teaspoonful of kitchen bouquet Then
add th e écrevisses and b oil for about five minutes Take them out and r emove
the shells These must be put through a meat chopper and p ounded in a
mortar with a little butter Put this paste into a saucepan with a cupful
of the liquor in which the écr evisses have boiled one q uart of bouillon
or m ilk one half glassful of white wine and on e half cu pful of bread
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disks which have been toasted Simmer together a half hour and then pass through a
sieve Put back on the stove and stir with a wooden spoon until it comes to a b o il
Add the éc r evisses and a small piece of butter and ser ve as soon as the butter has
melted When done it should be of the consistency of cream
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CHICKEN
Have r eady one qua r t of strong chicken b r oth
fr om which the gr ease has been ca r efully r emoved Beat well the yolks of eight eggs ;
put in a double boile r with the b r oth and stir until the mixtu r e thickens Serv e in
bouillon cups with toasted cracker s
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SA M B A Y O N
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PEANUT B IS Q U E
Remove the b r own skin from one pint of peanuts ; chop
very fi n e add one q uar t of veal or chicken stock and simmer until tende r Rub
th r ough a pu r ée sieve adding a little milk from time to time Season with s alt and
peppe r and add enough beet juic e or pink coloring paste t o give a go od tint Se r ve
with pe a nut crackers which have been toasted in the oven
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HI NDU STAN I C HICKEN B R OT H ( For Invalids ) Cut up an old fowl
and simme r gently with th r ee pints of wate r one sliced onion bunch of par sley two
cloves one peppe r until it falls to pieces St r ain and when cold remove all the grease
Mix one tablespoonful of a rr owr oot to a paste with a little of the b r oth and pou r ove r
l for a few minutes
it slowly stirr ing all the time one pint of the hot chicken br oth B o i
and serve
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CAS U E LA ( National Dish of Chile ) Cut up a young chicken o r one and a
lf pounds of l m
b in two inch pieces and f ry until a light b r own in some lard in
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which a chopped onion has been fr ied Add two peeled tomatoes and two
chopped g r een peppe r s Put all of this in a la r ge saucepan and cover with
three quar ts of wate r and simme r fo r two hou r s Then add one cupful of
g r een peas one half cupful of str ing beans one lar ge gr een pepper cut in
slices with seeds r emoved and two potatoes cut in qua r te r s one table
spoonful of r ice and t wo ears of corn chopped in one inch lengths
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sa
lt and peppe r to tast e
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B oi
l until tender and add fou r or five stalks of young mint
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Into the br oth stir the white of one egg and pour all into a tureen in the bottom of
which is the yolk of the egg mixed with a tablespoonful of vinega r If th e broth is t oo
thick add a little boiling water
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S PAGHETTI S OU P
B oi
I two pounds of beef cut as for be e f t e a and a
slice of ham in two q uarts of water When it has cooked for two hours add one cup
fuI of white beans p r eviously boiled two sliced onions fou r chopped Spanish red pep
pe rs one half lemon sliced Simmer all together until everything is soft then mash
th r ough a colande r Add salt and one half pound of spaghetti and thick e n with one
tablespoonful of butter well mixed with one half tablesp oonful of fl ou r Simm er until
the spaghetti is tender th e n s er ve
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PIMIE NTO B IS Q U E
l six la r ge sweet r ed pepper s until te nder
B oi
Remove
skin and seeds and rub th r ough a coland e r with a few spoonfuls of the water in which
they we r e boiled B o il one half cupful of rice in th r ee pints of white stock or milk in
double boile r until per fectly soft and then rub th r ough a sie ve Add th e peppe r pulp
one teaspoonful of onion juice one teaspoonful salt and season highly with Tabasco
sauce Br ing to a b oi
l r emove from stove and stir in slowly one half cupful of thick
c r eam mixed with the yolk of two eggs Serve with c r outons If fresh pepp ers a r e
out of season Pimiento Mo rr ones (canned p ep per s) can be used
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C U M BO F I L E —Joint
a fowl and cut into pieces an inch sq uar e ; cu t in dice
one half pound of lean ham Slice a lar ge onion and two or th r ee g r een peppers and
fry lightly in two tablespoonfuls of lard Add the chicken and h amwhich have been
d r edged with fl our cover and stew fo r about five minutes ; when nicely b r owned
add two and one half quar ts of boiling water and simme r till the meat is tende r
Now add fifty oyste r s and thei r liq uor and on e teaspoonful of kitchen bouq uet
salt and peppe r to taste
Br ing to a boil and stir in two tablespoonfuls of t h
fi lé powde r It should be of a r opy consistency and should not be allowed
to stand If it b oils after the file has been added it will b e ruined
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C O CI DO O R OLLA POD RI DA ( Madrid )
Put in a soup k et tle one and
one half pounds each of mutton veal garbanzos (chick peas) one slice of thin r aw
ham pieces of any kind of game or poult ry raw or cooked and one half pound of
pork Cover with a gallon of wate r ; add four ounces of salt and three pepper pods
one clov e of gar lic and bring t o a bo il Skim and cook slowly until the meat is
almost tende r th e n d r aw o ff enough of the broth for soup and on e pint besides for the
s auc e Have r eady one half cupful each of summer vegetables (excepting cabbage )
peas Li ma beans squash onions string beans corn etc and drop them into the pot to
boi
l for twenty fi v e minut e s
Five minutes before serving add a piece of chorizo or
black sausage Pla ce the m eat neatly on a large platt er and su rround with the v e ge
tables and serve with the following sauce :
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S ce
Stew and s train three large t omatoes add one cupful of b r oth a few
cumin s eeds salt pepper and t wo teaspoonfuls of v inegar Br ing to a b oi
l and serv e
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ON I ON S OU P
OF NORTH ERN ITALY Cut three or four larg e onions
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n thin slices and fry until t r ansparent in one half cupful of butter ;
simmer gently for
n e a r ly an hour Pou r over a q uart of r ich c lea r stock or milk and b r ing to a bo il
Have ready a hot tureen in which ha s been placed two or three slices of br ead toasted
a golden brown O n this pour the soup ; add h alf a cupful of grated G r uy ere cheese
and se rv e
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CANAPE LO RE N Z O
Chop a medium sized shallot fry without coloring in
t wo ounces of butter ; add one tablespoonful of flou r and in one minute one pint of
cream When hot add one pint of c rab meat salt and cayenne pepper to taste and
bring to a b oil Cut b r ead one qua r te r of an inch thick into r ound pieces and toast on
one side only Cover the toasted side with the crab and spread with a thick layer of
butte r pr epa red as follows : Mix well together one qua r ter pound butter and one half
pound of grated cheese and powder with Papr ika Put you r canapes on a buttered
dish and color in the oven
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C RAB C U MBO Clean and pick the meat fr om two la r ge Califo r nia c rabs
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being careful not to have the pieces too small This will be enough for eight pe rsons
In using the Eastern c rab which is much smalle r fou r times as many will be r equir ed
Sp r inkle with sa lt and peppe r and a dash of cayenne Fry two good sized onions in a
la r ge tablespoonful of lard until t ranspa r ent Add fou r large tomatoes skinned and a
sliced sweet g r een pepper from which the seeds have been taken and a slice of ham
cut in dice Co ver with th r ee qua r ts of boiling water and simmer fo r one half hour
Then add two pounds of young okra fr om which the stems have been cut and sliced
into inch lengths ; add the crab meat Simmer until tender and gelatinous ; a dd a table
spoo nful of b ut t e r rolled in fl ou r and one half teaspoonful of kitchen bouquet Br ing
t o a bo i
l and se r ve with rice
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S O PT SH E LL CR ABS A LA CREOLE — Clean six soft shell c rabs and
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dredge well with fl our ; d r op them into a large pot containing one half C upful of boiling
la r d one clove of ga r lic one large tomato cut up and one half teaspoonful of kitchen
bouquet When the c r abs have cooked for five minutes add about one quart of
boiling wate r ; le t this stew for at least an hou r Now add one pound of picked
sh r imps a lso well rolled in fl our and salt to taste Cook this twenty minutes
then season with the fo llowing : One half gill of olive o il one sliced lemon
one teaspoonful of made mustard one tablespoonful of Wo rcester shire
sauce one teaspoonful of pepper sauce a few mixed spices and one
h a lf pint of c lare t
Beat this all together and stir into the br oth
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Let this cook until the g ravy is quite thick one half hour being usually enough Last
d r op in one dozen la r ge oyste rs and cook for fiv e minutes
Ser ve with toasted
c r ackers
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SH RIMP C UM BO Sh r imp gumbo is made in the same way as the crab
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gumbo except that you substitute one pound of picked shrimps for the crab and use
only two large tomatoes
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CR AB JAMBALAYA
Slice two onions and one clove of ga r lic ve ry fi ne and
fry until transpa r ent in two tablespoonfuls of butte r ; add one heaping tablespoonful of
fl our and cook for two minutes Then add th r ee large tomatoes which have been
skinned and one chopped green peppe r ; simme r fo r fi fteen minutes Add two q uarts
of stock and when it has come to a b oil the meat of two large c rabs (about one pint )
and one cupful of well washed rice B oil for one half hour longer and se r ve hot
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CRA B S OU FF L E M a ke pint of rich c r eam sauce add the yolks of th r ee
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eggs and beat well then a dash of cayenne and a cupful of g rated New York cheese ;
now add one pint of c rab meat finely picked ; then fold in the whites of the eggs we ll
beaten pour into a baking dish and bake in a quick oven
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S O FT SHE LL CR AB AS PREPA RE D I N AN I TAL I AN M ONAS
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TERY Wash ca r efully six Iive soft shell crabs and th r ow them into a b o wl containing
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one pint of milk and th r ee beaten eggs Let them stand until they have consumed the
liq uid then roll in fi ne cr acke r crumbs and fry in boiling lard When done serve with
bunches of fr i e d par sley
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B I)
P LAN K E D SME LTS
Butt e r a hickory or oak fish plank quite generously ;
pla c e the cleaned and s easoned smelts upon which lemon juice has b e en sq u e ezed on
the plank ; a r range the smelts in the form of a large fi sh and put p l e nty of butter on
them ; garnish with mashed potato roses (made with pastry bag and tube) spr inkled
with bits of butter and finely chopped parsley ; put plank in oven and bake until pota
toes are browned slightly Before bringing plank to th e table pla c e slic e d cucum bers
l and vinegar between the rose s
and tomatoes dressed with oi
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ESCAB ECHE Pa r boil two pounds of any white fi rmfish cut in fillets :
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them in a sala d bo wl and pour over three tablespoonfuls of oi
l one of vinegar a t ea
spoonful o f salt a little cayenne peppe r bits of orange p eel cut thin one t easpoonful
onion juice two bay leaves one sliced g r een pepper and a sp rig of thyme ; mix all well
and le t stand sever al hours befo r e sewing Ga r nish with sliced orange
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F LOUND ERS
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Plac e
M A J O UEZ
the fish in a baking dish of fi re
proof ware with a large tumbler of white wine two tablespoonfuls of butte r and one
teaspoonful of s alt ; put in a hot oven and cook until done ; pour o ff the gravy and add
the yolks of th r ee eggs which have been beaten into a pint of cream Add a dash
of cayenne simmer (not b oil) for two minutes pou r over the fish and serve
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FI S H
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C OU R T BOU I LLON
Pry one large onion thinly slic e d in a table
When transparent add one tablespoonful of fl our and cook for two
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spoonful of lard
minutes ; then add one half can of tomatoes (or four large fresh ones) on e la r ge cupful
of boiling wate r the same of c la ret one tablespoonful of butt er cayenne and salt to t aste
Cut either st riped bass halibut or ba rr acuda in pieces la r ge enough for one por tio
and simmer in the court bouillon until tender Place the fish on pieces of dry toas t
and cover with the sauce Gar nish with sprays of p a r sley and s erv e very hot
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S T E W E D FI S H Slice one la r ge onion and cook without b r own
ing in two or three tablespoonfuls of olive oil When transparent add
two pounds of any kind of white fi sh cut in pieces Add sa lt a nd
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:l fi b
m twenty t o thirty minutes Bea t together the yolks
cayenn e and cover Simme r f m
of twelve eggs ; add the juic e of two lemons and one tablespoonful of vinegar Stir
into this very slowly some of the hot fi sh b r oth and a tabl e spoonful of chopped parsley
Pou r this over the fish and simm e r until the sauce thickens Be careful not to bo i
l it
as th e sauc e would curdle
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C LA MS AND RICE
Chop fine one oni on and a small piec e of ha m or
pork add a little Spanish sa ffr on water a bruised clove of garlic and one cupful of toma
toes stew all togeth er for a few minutes then add a pint of well scrubbed small clams
still in the shell ; stea m with the dish tightly covered for a half hour then a dd one cupful
of well wash e d ric e and abou t on e p int of water Season with salt and cook until the
rice is done
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LOBS TER A LA CARDINAL Mak e
a pi nt of cream sauc e using e ither
To this add th e yolks of two eggs the juice of one
whit e stock fi sh stock or crea m
lemon and a little carmine for coloring Then add little by little one fou r th of a pound
of butter Cut the fl esh of a two p ound lobster into cub e s and add it to the sauce
Ha v e ready a buttered mold line it with one inch of boiled rice fill with the lobster
cove r with ric e and st eam for one half hour Wh e n done ga r nish with b r oiled tomatoes
and s erve
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SH RI M P F RI TT ERS
Make a batter of thre e well beat en eggs a pinch of
Chop slightly with
sa lt on e quarter cupful of milk one tablespoonful of m elted butte r
a silver knife one half pound of picked shrimps and stir into th e mixture adding enough
D r op by the spoonful into boiling fat and
s t a le b rea d crumbs to make a sti ff batter
D rain on paper and serve hot with a rich c r eam sauce which
fry a light brown
ha s b e en colored with a littl e t omato or anchovy sauce
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FOR BARRACUDA Brown a chopped onion in one
tablespoonful of butter sp r inkl e in two tablespoonfuls of flour stir and
add one cupful of cla re t one half t e aspoonful of kitchen bouquet and
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a bunch of parsl ey choppe d fin e Simme r slowly one half hour and then pass through
a sieve into anoth e r saucepan ; add li ttle by little one hal l pound of butter and tw o
chopped anchovi e s When thoroughly hot serve in a well heat e d saucedish Ga r nish
t he fish with slices of boiled b ee t and parsley
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B A KED HALI BUT
Put slices of halibut into a baking dish ; add a little
white wi ne and water s mall pieces of butt e r and salt and a very little cayenne Place
in th e ov e n and bake in a fi re p r oof baking dish Fo r th e sauce blanch some finely
chopped young onions pu t them in a sauc ep an with an equal amount of sh r imps add
whit e wine salt and cayenne a t ablespoonful of Wo r ceste r shire sauce and a lemon cut
in thin slices Cook gently for t en minutes then add a tablespoonful of butte r rolled in
a little Hou r Bring to a boil remove from fire and stir in the yolks of two e ggs Pour
the sauce over the fish and serve
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TU RBAN OF FISH Tak e on e p ound of boiled strip e d bass or halibu t and
rub it t hrough a colander ; add one cupfu l of bread c r umbs which have been soaked in
milk and drained as dry as possibl e one half cupful of thick cre am one half teaspoon
ful of salt one teaspoonful of l e mon juic e one teaspoonful of Worceste r shire sauce a
pinch of mace and a dash of cayenne Then fold in the beaten whites of fou r eggs
turn into a tu r ban mold and steam fo r t wenty minutes Se r ve as hot as possible and fill
in the centre with green peas Pour around the form a rich c reamsauce well flav ored
w i th anchovy sauc e
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SOLE NEAPOLITAN — Clean a fine sole season with salt and pepp er and
pl ace in a well butter ed fi re pr oof platte r dark side down Put into the dish one
tablespoonful of butter mixed with a teaspoonful of fl our Chop fine one white
nion on e shallot a little chives one tablespoonful of chopped par sley and one
tablespoonful of dried mushrooms which have been soak e d in one cupful of
boiling water for one hou r and then chopped Put into a saucepan one
tablespoonful of butte r When melted add the above seasonings and
a few d r ops of kitchen bouquet Cook for two or thre e minu te s then
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S PANISH SAUCE Melt two ounces of but t er in a saucepan with two
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ounces of fl our and cook until brown Stir in slowly one pint of bouillon one and a
half ounces of lean ham one carrot onion stick of celery cut Up two cloves and bay
leaves pinch of salt and cayenne and stir un til it begins t o boil Sim m e r gently for an
hour and strain
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GARLIC SAUCE C r ate a clove of ga rlic and add the yolk of one egg ; rub
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smooth and add one tablespoonful of bread crumbs which have been soaked in milk and
squeezed d ry a pinch of salt and cayenne peppe r Stir in from seven to eight spoon
fuls of olive oil and th e j uice of one lemon If it is too thick add a littl e water
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MAYONNAISE VERTE Take the yolks of two raw eggs th e yolk of on e
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ha r d boiled egg th r ee gherkins two anchovies lar g e bunch of pa r sley chopped v e ry
fine salt and cayenne to taste Put all the ing r edients (except the raw eggs) into a
mor tar and mash tho r oughly ; then pass through a sieve add th e eggs and a small
quantity of mayonnaise and a dash of ta rragon vi negar
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SAL Z A Take a cupful each of tomatoes onions and g ree n peppers ( fr om
which the seeds have been removed ) ; scald and skin the tomatoes and skin the p e p
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pe r s by blister ing on a hot stove Chop all together adding salt and enough olive oil
to moisten This can be eaten hot or cold on fish or cold meats
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CHILE SAUCE F O R
Mash to a paste on e clo ve of chopped garlic
a n d two red peppe r s softened in boiling water and rubbed through a sieve ; add a little
of the water salt and one tablespoonful of vinegar Have heating in th e frying
pan one cupful of olive oil and add the pepper p ulp Cook any fish in this s auce
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FISH
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OR FISH SAUCE ( Hawaiian ) C rat e a cocoanut
and place the meat in a sauceboat Chop one pound of cooked shrimps
m oisten with th e cocoanut water put in a ch e ese cloth and squeeze
e very bit of the juice over th e cocoanut and se rve
KAI H E LO
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GENOESE FISH SAUCE Fry one tablespoonful of butter in on e tab le
spoonful of fl our until light brown ; add on e cupful of water in which the fish ha s boiled
and one cupful of cla re t R e duce by boiling and add one tablespoonful choppe d pa r s
ley ha lf a canfu l of m ush r ooms and one shallot all chopp e d fine and simmer a few
moments Then add bit by bit two t ablesp oonfuls of fresh butter stirring all th e time
serve
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SAUCE ITALI ENNE Chop fine one tablespoonful of parsley one shallot
half a canful of mush r ooms and if liked a little garlic Put all in a saucepan wit h a glassful
of white wi ne and half a teaspoonful of kitchen bouquet Reduce and add salt and
cayenne pepper to taste ; ta blespoonful of olive oil and one cupful of bouillon Simme r
flour
thicken with tablespoonful of butter rubbed in the same amount
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EGGS A LA BON NE CUISIN E
Cut four hard boiled eggs in ha lf scoop
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ou t t he yolks and rub to a paste with a tablespoonful of butte r and on e te aspoonful of
anchovy paste one pinch of cu rry powder and one teaspoonful of chutney Fill the
whit e s of th e eggs with this fry some rounds of bread a golden b r own and when cold
spread with the remainder of the paste Place one half an egg on each round and
with a pastr y tube garnish with a little cooked spinach tha t has be e n rubbed through a
si e ve with a littl e butte r
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A L A RD E NA ISE Beat
EGGS
to a sti ff froth the whites of six eggs
seasoned with one half teaspoonful each of onion juice and chopped chives and one
t easpoonful of finely chopped parsley salt and pepper to taste Butter a fi re proof dish
and tu r n in the eggs and pour on top ve ry car efully four tablespoonfuls of thick c r eam
Plac e at e qual distance the unbr oken yolks and ba k e q uickly in the ov e n until th e
yolks are well set Serv e in the sam e dish
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TOMATOES AN D EGGS
Cut th r ee or fou r fi r m round tomatoes in half
and place them in a fi re proof baking dish skin down Add one tablespoonful of
water and bake until tende r Remove from oven before they lose their shape and
scoop out a good portion from each Br eak two eggs into a saucepan add a teaspoon
ful of butter wineglassful of cream little onion juice one tablespoonful of grated Parme
san ch e ese pinch of salt pepper and sugar and whisk all until thick and creamy Fill
tomato cups with custa r d decorate with a sprig of p ar sley Serv e very hot on toast
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EGGS A LA STORK Melt one large tablespoonful of butter in the blazer
of the c h a fi ng dish ; add one tablespoonful of fl our and cook for two minutes ; then stir
in one pint of milk Stir until it thickens and is pe r fectly smooth ; then add one t e a
spoonful of salt a dash of Papr ika one te a sp o o nful of Wor cester shi r e sauce and
one cupful of grated cheese ; stir until the cheese is melted and then r educe
the fl ame and b r eak car efully on the sauce as many eggs as desired ; cook
ve ry slowly until the eggs are well set Se r ve on pieces of toast not too
dry With t his dr ink th e Schlitz which has made Milwaukee famou s
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FRICASSEED EGGS
Boil six eggs for fi v e minutes ; lay them in cold water
and r emove th e shells carefully Roll them in flour ; then in egg to which has been
added one half teaspoonful of oil and same of vinegar a few drop s of onion juic e and
t e aspoonful of chopped parsley a grating of nutmeg and s alt When quit e cove re d
r oll in v er micelli broken to fine bits and fry in d e ep lard Serve with sauce m ade a s
follows :
I ta li
Fry together on e tablesp oonful of butte r and on e of flour until
an S a u ce
brown ; add one half cupful of white wine and a cupful of bouillon season with salt
and cayenne and boil about fifteen minutes ; add one teaspoonful each of chopped
chives and par sley a few stoned olives and chopped mushrooms br ing to a boil again
and pour over the eggs
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EGG Tl M B A LES
Allow on e e gg for each timbale To four e ggs slightly
beaten add one fourth cupful of c r eam a few d rops of onion juice and one fourth tea
spoonful f salt and a dash of Paprika Turn the mixture into small butter ed m olds ;
set in a pan of hot water and cook until firm Tu r n from the mold and serve with a
mushroom or sh r imp sauce
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S PANISH ONION RAREBIT Boil two lar g e onion s until v e ry soft dr ain
chop and r eturn to the saucepan with a small piece of butter milk salt pepper dash of
Tabasco sauce one teaspoonful of made mustar d and one half C upful of g r ated cheese
Stir unt il hot and serve on toast It should be the consistency of custard S erve wi th
Schlitz beer a fte r the mann er of an or dinary Welch rarebit
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LA DURANGO
Boil six d ried Spanish peppers tw e nty minut e s
EGGS A
Drain r emove the seeds and ski n and chop fine F ry in a spoonful of lard with
half a chopped onion and one clove of gar lic ( if liked
Add on e cupful of
well washed rice and cook until d ry ; then cover with soup stock and cook
until tender Add a lump of butter and salt to t aste and br eak half a
dozen eggs on top of rice and scramble Ser ve on a hot dish Omit
th e e ggs a n d use as a stu ffing for chicken o r duck
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SC RA MBLED EGGS AN D MUSH ROOMS
Clean and br e ak into
pieces half a pound of fr esh mushrooms Dredge with flour sprinkle with salt and a
little cayenn e peppe r ; melt four tablespoonfuls of butter add the mush r ooms cook two
minutes ; th e n add two tablesp oonfuls of cream and cook five minutes Bea t four
eggs slightly and pour over th e mushrooms and
until
crea m y
consistency stirring constantly Serve on toast
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En t r
Mix t ogether two pounds of beef v e al o r mutton t wo m ash e d
and skinned tomatoes on e half an onion chopped fine one half cupful of scalded cor n
meal pepper and salt to tas te Bind with one o r two eggs and fo r m into balls the size
of a walnut Roll these in flour and boil in a good beef b r oth slightly thickened From
fift e en to tw e nty minut e s will be required for cooking
A L B O N D IGAS
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DEVILED CHOPS
Mix togethe r well one t ablespoonful of butter and one tea
spoonful e ach o f made mustard F re nch mustar d hot chutney grated horseradish add the
juice of a lime a little Chile vinega r salt Pap rika and cayenn e p e pper and a few drops
of onion juic e Rub this well into thick English mutton chops broil rare and pu t th e rest
of th e sauce over t he m in a ver y hot dish
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SPANISH TONGUE
Boil a fresh tongu e and when col d cut i n t hin slices
Take one pound of sw e et r ed pep p e r s and boil with a pinch of salt Wh e n tender
drain remove the skin and rub through a coland er Add some salt one teaspoonful of
onion j uic e and fry in lar d fiv e minutes When cold mix with two tabl e sp oonfuls (or
less) of vin e gar and one pound of ripe olives pour over the t ongue and serve
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F RITURA MI $ TA
Take e qual po r tions of breast of
veal
and chicken
calves brains ki dneys and a r tichok e h e arts Mince very fine togeth e r add one egg sea
son with salt and p epper and make into small cakes Dip each into batter and fry in
Sierra Madre oliv e oil Serve on a bed of s paghetti mixe d with a good sauc e
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Soak on e pound of trip e for tw e nt y minu te s
in salted water in which a lump of washing soda has been dissolved Wash well
l until tender in one quar t of wate r wi
and boi
th on e onion stuck with clo ves on
lov e of garlic t wo bay leav es two g r een pepper s slic e d Strain and pass th e
t ripe through a m e at choppe r ; then rub to a paste with t wo tablespoonfuls of
butte r one half cupful of thick cream salt and M c llh enny s Tabasco sauce
to taste the pulp of six sw ee t red peppers ( par boil e d and r ubbed through
a colander ) and th e p ulp of three tom atoes When well mix e d add
A N DA LO US I A N TRI PE
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one t easpoonful of onion juice and th r ee eggs beaten sepa r ately Pour i nto a buttered
mold cover and boil in a sauc e pan th r ee q uarters of an hour Turn out on a platt er
garnish wi th stu ffed tomatoes o r peppers and serve with Spanish sauce
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TOULOUSE
Cut
VEAL CUTLETS A L A
som e pieces of veal and fry
in a little butter until brown Make a puree of one half pound of Italian ch estnuts by
parboiling skinning and boiling in a cup of milk until soft enough to rub through a sieve
Cook again with a little milk one tablespoonful of butte r and salt to taste un til it thickens
Cover th e cutlet on each side with a spoonful of this purée and lay on ic e to stiffen
When cold dip in fine c r umbs th e n in egg and more bread c r umbs and fry in deep fat
Se rv e with Bechamel or cream sauce
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LOMO
Cut two pounds of fr esh pork loin into nice Hat pie ces large enough for a
p ortion Marinate for two hours in a tablespoonful of vinegar a little chopped tarragon
a clov e of chopped gar lic and a chopped p epper (seeds removed ) then broil and serve
on a b e d of mashed potato e s
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BEEF A LA MI LANAISE
Hav e five pounds of the uppe r round of beef
tied in a neat roll With a ca r ving steel pierce it through in eight or ten places and
inse r t sticks of maca r oni and fat salt por k alternating in the holes Sear it in hot lard all
over place in a deep casserole or saucepan and cover with th e following sauce : Soak
two ounces of dried mushrooms in one pint of hot water for one hou r then drain care
fully and chop Heat two tablespoonfuls of olive oil and fr y in it one lar ge chopped
nion until yellow then add two chopped tomatoes the mushrooms two sliced green
peppers and the water in which the mushrooms have soaked one t easpoonful of kitch e
bouquet one cupful of white wine one cupfu l of ripe olives salt and Mc llh e nny
Tabasco sauce to taste Simme r all together five minutes then pour over the
beef ; cover tightly and bake slowly in the oven basting fr equently When
tende r place the beef on a platter and surr ound it with spaghetti which
has been mixed with th e sauc e If the sauc e has been reduced too
much thin with soup stock
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n e cessary and add one half teaspoonful of sugar Fill a buttered mold with well cooked
rice bake in the ov e n for twenty minutes and tur n out on a hot platter Pour the
gumbo around it and serve The Lima beans and corn are om itted in som e pa r ts of
th e South
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KIDNEYS LOS ANGELES
Slice two beef or three calf kidn eys after
removing the hard centers F ry fou r sliced onions in two tablesp oonfuls of lard until
brown then add six la r ge tomatoes cut up six green pepper s (seeds removed ) chopped
and four slices of bacon Cook five minutes and add four potato e s cut in thick slices
salt and M llh y Tabasco sauce to taste the sliced kidneys and e nough water to
cove r Stew until the kidneys a r e tender then thicken sauce with the yolks of six hard
boiled eggs rubbed to a paste with a glassful of sherry and one teaspoonful of W
hi
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sauc e Add th e white s of the eggs chopped and serv e with boiled ric e
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LIVE R AN D ANCHOVY
Cut into round pieces and toast on one side as
many slices of bread one qua r ter of an inch thick as there are persons ; sp r ead with
butter and then thickly with anchovy paste Have ready some calves liver which has
been boiled three or fou r minutes only passed th r ough a choppe r and rubb e d smooth
To this add a little thick c r eam some onion juice peppe r salt mushroom catsup Pap
rika and tomato sauce Mix well then pile in a pyramid on the toast cover with may
se or b r own sauce to which a little anchovy sauc e ha s b e en add e d heat through
o nna i
in the oven and serv e
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G RI LLADES A LA
Cut a thick tende r loin steak into pieces
about four inches squa r e Pour a little Sierra Mad r e oil over each and let stand a
few minutes Put them in a b r oile r and cook over the hot coals to s ear the mea t
n d keep in the juices ; then place them in a baking pan
sprinkl e with one
chopped onion one green peppe r sliced ( se e ds r emoved ) one half clove
of ga r lic ( if liked ) one tablespoonful o f tomato sauce juice of one lemon
and one fou r th cupful of oil Cover closely and when brown tu r n them
Add a littl e water to the g r avy boil up and serve
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CREOLE
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SAUSAGE AND CABBAGE ( Milanaise ) B r own two tablespoonfuls of
butter with two of fl ou r in a saucepan add one pint of boiling water one teaspoonful
of salt cayenne pepper a bouquet of he r bs one carrot cut in rounds one teaspoonful of
onion juice and one —
half a small cabbage cut in four pieces Simme r until the cabbage
is near ly tender and the sauce has been somewhat r educed Fifteen m inutes befor e
se r ving add one half a pound of sausages and cook until done Place the cabbage on a
platter with the sausages in a r ow on top and pou r over it the sauce Brussels sprouts
can be used instead of cabbage but must not be cooked so long
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SPANIS H F RICO
Half boil enough potatoes to make when sliced one and
one half pints Line the botto m of a mold with these cove r with minced onions then
with r olled cracker ; add small squar es of lean beef one half of an inch thick cut fr om
the round and on each piece place a lump of butter fi r st seasoning the beef with salt
and peppe r Repeat the layer s until the potatoes and two pounds of steak have been used
finishing with the potatoes Then add one pint of sweet cream which should just come
to the top without covering the last laye r Put the lid on the mold and steam two and
a half hours
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Put six mutton chops in a lar ge frying pan
with one tablespoonful of col or ( o r lar d ) one tablespoonful of vinegar salt chopped
pa r sley thyme cayenne pepper four whole potatoes six small onions and one half pint
of wat er Cook over a slow fi r e about twenty minutes Thicken with fl our and serve
E STO FADO DE CORDERO
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OYSTERS AND POTATOES
Beat lightly with a fork one pint of hot
mashed potatoes Blanch chop fine and pound to a paste with a little thick
cream eight ounces of almonds Add these to the potatoes Bea t togethe r until
cr eamy pile on a platter and ga rnish with large fr ied oyste r s and slices of lemon
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SOUTH PARK SWEETBREADS
Parboil two fi ne calf
sweetb r eads and break into neat pieces Rub to a paste the yolks of
fo ur hard —
boiled eggs one thi r d of a cupful of fresh butter add one
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tablespoonful of brandy Pu t in the bl azer on e tablespoonful each of fl our and butter
cook one minute and add a cupful of c r eam salt and pepper and nutmeg to taste Sti r
till it thickens and then add one half cupful of sherry and the past e stir ring all the time
When q uite hot add the sweetbr eads the cho pped whites of th e e ggs and re duc e the
flam e Simm er for two minute s and serve wi th hot biscuits o r butt ere d toast
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SWEETBREAD AN D OYSTER PI E
Blanch and parboil a pair of fine
sweetb r eads Break in small pieces and place half in a pudding dish which has been
lined with puff paste D rain a p int of oyste r s and place a layer on the sweetbreads ; pou r
in a r ich cream sauce then add anothe r layer of sweetb r eads and oysters cov e r with the
s auce and lastly add a top of puff paste Bake in a quick ov e n
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B EARNAISE
Blanch
SWEETBREADS A LA
one p ound of sweetbreads
by soaking fi r st in wa r m water and then in ice water for h alf an hour cut in p ieces and
place in a sauc e pan with two tablespoonfuls of butte r salt and pe pper ; brown on both
sides and simmer slowly until t e nder In another saucepan boil one—
fourth of a cupful
of tarragon vinega r with one teaspoonful of hashed shallot two bay leaves one half
teaspoonful of onion juice six whole peppers and a g r ating of nutmeg and reduce one
half Place th e saucepan on the cor ner of the range and add while stirring a little but
te r and the yolks of three eggs Put this in a double boile r and add little by littl e
always stirr ing two tablespoonfuls of butter till the s auce is thick ; th e n p ut in th e sw ee t
b r eads and when hot serv e on toast
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TE RRA PlN
Select cow terrapin if
water fo r five minutes then take out and r ub
possible Plunge the t e rr apin in boiling
o ff the skin of the feet and t h row back
into fr esh hot water Boil until the shells show sign of cracking Remove the under
hell first then cut o ff the head and claws and r emove the gall and sand bags very
ar e fu lly
Cut up the remainde r in pieces not too small and the intestines q uit
fine and be careful to prese rv e the juice and eggs F or each terrapin allow
the yolks of th r ee hard boiled eggs one thi r d of a pound of the very best
butter one hea ping tablespoonful of flour a wi ne glas sful of sherry and a
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teaspoonful of b randy ; salt cay e nne pepper to taste a gr ating of nutmeg and one half
cupful of strong beef stock Mash the yolks to a pas t e with one half the butter ; put
the othe r half in a saucepan and fry with the fl our until a very da r k brown add the
beef stock and b r ing to a boil ; th e n th e wine seasoning and te rrapin Simmer fo r a
few minutes and last of all add the egg paste and th e terrapin eggs and b e careful not
to boil again When ready to serve heat in a double boiler as boiling will ruin the
sa uce Se rv e with big hominy
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BIG HOMI NY Soak two cupfuls of b ig hominy overnight
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I n the mornin g
put in a porcelain lined sauce pan with two qua r ts of cold water two t ablespoonfuls of
salt and boil until t e nde r ( three or four hours ) s tirring occasionally with a wooden
spoon Add a large tablespoonful of good butte r and keep hot until ready to serv e
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VI RGI NIA HAM
Soak a
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t hfi eld ham in a tub of t e pid water skin side
Smi
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In the morning scrub it well with a b r ush and t rim o ff any im perfec t places then
tightly in a str ong piece of musl in and weigh Allow twenty minutes boiling to
e v ery pound Place the ham in a la r ge boile r and fill up with cold water throw in som e
whole spic e s and two or three bay leaves Put on the back of th e stov e and heat ve ry
slowly occasionally skimming Simme r gently until it is nearly tender then remo ve fr om
fire and as soon as it is cool enough to handle take o ff the cloth and skin Tr im away
the brown unsightly unde rside and plac e in a dripping pan Paint the top with cream
and cover with powde r ed cracker crumbs mixed with a little b r own sugar Stick whole
cloves in at regular interv als and brown in a quick oven Serv e th e following day with
a good salad
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CHICKEN MILANAISE
Prepare and truss a young chicken as if for r oast
ing Put it in a casserole and pou r over it two tablespoonfuls of olive oil a cupful of
white win e a cupful of bouillon salt and cayenne to taste one spoonful of d r ied
mushrooms soaked in one cupful of wate r and chopp e d fine and one half can of mush
rooms Cov er tightly and simmer in the oven for abou t an hour tu r ning the chicken
occasionally ; add a doz e n olives and a tablespoonful of butter b r aided with one table
spoonful of fl our and bring to a boil Remove th e chicken and add about a pint of
boiled spaghetti or taglia r ini to the sauce Place the chicken on a platt er su r round
with the s p aghetti and serv e with grated Parm esan ch e es e
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TU RKISH PI LAU Boil a fowl in two q uarts of water to which has been
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added two onions cut in q uar ters three bay leaves on e tablespoonful of salt a few
whole pepp e r s three cloves and on e stick of cinnamon When beginning to b e tender
remove the fowl and cut al l the white meat off in neat pieces Strain the broth into
another saucepan and br ing to a boil ( there should not be more than a quart of it
Scatte r slowly in one cupful of well washed rice and boil ha r d until it has swelled well ;
then add a cupful of seeded raisins the cut up chicken and a large lump of fr e sh butte r
and simmer on the back of the stov e until the rice is thoroughly done stirr ing occasion
ally with a fork
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CHICKEN CUR RY ( Hindustani ) Slice one m edium sized onion one clove
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of garlic and a small piece of ginge r r oot and fry until light brown in thre e tablespoon
fuls of olive oil Then add two tablespoonfuls of curry powder and one tablespoonful
of fl our and cook for two minutes stirr ing well ; then add three cupfuls of chicken
stirring cont inuously an d simmer for twenty minutes Strain th r ough a sieve
dd salt and peppe r to tast e and the cream of a cocoanut Las t of all add the
hicken cut in neat pieces and pou r all into a double boiler to keep hot until
ser ved Do not let the curry boil after th e cocoanut cream has be e n added
as it may curdle To pr epa r e the c ream shave o ff the br own inn er skin
and grate the me a t of a large cocoanut Pour over it one cupful of milk
let it stand fifteen minutes and scald Drain the juice carefully into a
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bowl ; put the meat in a bag and squeeze out all of the cream The meat should be
quite d ry and like snow and is piled in a dish on the rice table This cu r ry sauce can
be used with fish crabs sh r imps sweetb r ead oyster s eggs and kidneys etc Milk or
fish stock can be substituted for the chicken b r oth if a maigre dish is required Rice is
always se rved with it and the o r thodox rice table should be used
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C HAUD PR O I D O P CHICKEN
Boil two young chickens until tender ; let
them get cold and carve into neat joints r emoving the skin Make a r ich cr eamsauce
of the chicken stock season with kitchen bouq uet and she rr y ; let simmer gently for an
hou r and st rain Dip each piece of chicken in the sauce till enti r ely cove r ed and plac e
on ice till q uite cold Se r ve with lettuce and Fre nch dr essing
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CHICKEN Pl C A N TE Cut up a chicken in small pieces
Cove r with wate r
and stew until near ly tender ; then add four medium sized potatoes cut in halves and
boil slowly Half an hour before serving fry two sliced onions brown in two table
spoonfuls o f hot lard ; add the pulp of six large sweet r ed peppers (soaked over night
and pressed through a colande r ); cook for two minutes then add two tablespoonfuls of
l and when ve r y hot add one cupful of cheese cut in small pieces
olive o i
Stir until the
cheese is melted then pour over the chicken and potatoes and b r ing all to a boil stirring
to keep fr om burning Serve ve ry hot
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CHICKEN DAU BE — Stu ff a young fowl with for c e meat made of one pound
of sausage meat one half pound of cold lean veal or tongue cut in inch st r ips and one
pint of br ead c r umbs soaked in milk and then squeezed as dry as possible Season
with one teaspoonful of onion juice one teaspoonful each of powde r ed sage thyme
loves and allspice salt and cayenne peppe r to taste Truss carefully and br own
the chicken in a tablespoonful of lar d ; put it in a saucepan cover well with w
ater
add a bunch of soup vegetables a calf 5 foot and two bay leaves ; cover and
simme r until the chicken is tende r ; then r emov e fr om the pot and place in
r athe r a small mold Str ain the b roth and skim off the grease car efully
There should be at least one pint of liquid To that add about on e
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half teaspoonful of kitchen bouquet the juice of one lemon one half cupful of white wine
and one half tablespoonful of gelatine dissolved in a little warm wate r Br ing to a boil
st r ain th r ough a cloth pour around the chicken and put on ice Tur n out on a platte r
on a bed of lettuce leaves and serve with mayonnaise d r essing
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SMOTHERED C HICKEN
Split a young roasting chicken down the back
and lay it breast up in a baking pan or a casse r ole Sp r ead with a laye r of butte r
peppe r and salt and pou r over it a cupful of boiling wate r Cover closely and cook in
the oven about an hour If nearly tende r pou r over it one cupful of thick hot c r eam
and two cupfuls of fresh mush r ooms ; cove r again and cook fr om fifteen to twenty min
utes longe r Place the chicken on a hot platter stir the gravy well and if necessa ry
thicken it with a little flour pour over the chicken and serve Oyste r s can be su bst i
t ut e d for the mush r ooms
Cook q uail the same way
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VOLAILLE
Pass
CR EME DE
the white meat of a fowl th r ough a chop
per then rub it through a sieve Work into the pulp one at a time the yolks of th r ee
or fou r eggs and one gill of thick cr eam (or cream sauce) Season with white pepper
salt and grated nutmeg When perfectly smooth butter a mold and decorate bottom
and sides with thin slices of tru ffl es then pou r in the mixtu r e to which has been added
the beaten whites of the eggs It should only half fill the mold Cove r tightly and
boil for one and on e half hou r s in a saucepan half filled with boiling water Ser ve with
a r ich cre am sauce to which have been added thinly sliced t r u ffl es
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BLAN Q UET TE OF TURKEY Heat one tablespoonful of best butte r in the
blazer of the ch a fin g dish ; stir in one dessert spoonful of fl ou r and cook fo r two min
utes ; then add one half cupful of highly seasoned white st o ck o n e half cupful of
thick c r eam a dash of lemon juice salt Paprika and grated nutmeg to taste
and a few d r ops of onion ju i
c e Reduce the fl ame and simme r t h r ee
minutes ; then add one pint of breast of cold tu r key cut in small pieces
and cook fi ve minutes mor e Stir in the well beaten yolks of two eggs
and se rv e at once
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is a palatable substitute When the chicken and spinach have boiled fi ve minutes add
the cream of one cocoanut Just bring to a boil and re move from the fi r e ; add peppe r
and salt th e latter very carefully to p r event cu r dling The chicken must not boil hard
after the cocoanut cream has b e en added Serve with rice Pr epare the cocoanut
cream as follows : Break a cocoanut into pieces shave off the br own skin and g r ate the
meat Put in a saucepan with one half pint of milk and heat slowly When about to
boil drain o ff the cream and put the meat in a cheese cloth bag squeeze until the juice
has been entirely ext r acted The pulp is th r own away This gives a delicious fl avor
to the chicken
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CHICKEN A L ITALIEN N E
Cut the remains of cold chicken (or turkey)
into pieces about an inch long and ma r inate them in a bowl containing o n e tablespo onful
of Sierr a Madre oil one teaspoonful of ta rr agon vinegar or lemon juice a few drops of
ion juice salt and peppe r At the end of half an hour sprinkle with finely chopped
pa r sley dip them in fritte r batter and fry in boiling la r d D r ain on a brown paper and
ser ve with or without an Italian sauce
In some pa r ts of I taly this dish is made of seve r al kinds of cold meats poult ry game
b r ains etc (the greate r the va r iety the better) ser ved on the same platte r and in Spain
all kinds of cold vegetables a r e fried in batte r and ser ved togethe r
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PI GEON A LA CREOLE
Clean and wipe d ry three pigeons and cut each
into fou r pieces Ma r inate them in half a cupful of Sie rr a Madre olive oil fo r fifteen
minutes Drain off the oil into a frying pan Chop one onion one clove o f garlic ( if
liked ) a g r een pepper ( seeds removed ) and a tablespoonful of pa r sley F ry in the oil
until transparent and then add the pigeons and sear them all over Put all o f this in
a casse r ole with a can of tomatoes sal t Paprika and cayenne to taste one table
spoonful o f finely minced salt por k half a cupful of slice d olives and a pint of good
stock Cover tightly and simme r in the oven an hour and a half Five
minutes before serving moisten a tablespoonful of b r owned fl ou r with a little
of the gr avy stir into the stew and when it thickens spr inkle with Pa r
mesan cheese gar nish with c r outons and serve in the same dishes
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SALMI OF Q UAI L Split two plump q uail down the back Heat t wo heap
ing tablespoonfuls of butter in the blaze r of the c h a fi ng dish put in the bir ds and b r own
on one side tu r n and b r own on the othe r then add one gill of highly seasoned broth
gill of port or cla r et one tablespoonful of mushroom catsup salt and pepper to
taste cover and simmer until tende r
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CHICKEN PORTUGUESE Into the bottom of a casser ole p ut a piec e of
por k rind On this stand a tender roasting chicken trussed ; add fou r ounces of butter
salt and cayenne to taste and a few d r ops of kitchen bouquet Then add the follow
ing vegetables chopped fine : Two onions two young carr ots one half head of cele ry
two Chiles two bell peppe r s seeds removed and one cupful of soup stock Cover th e
casse r ole and cook q uickly for forty minutes Fromtime to time baste the chicken with
a spoonful of the gravy ; then add two tomatoes skinned and sliced and cook fo r thirty
minutes more Se r ve in the casser ole
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MOBILE BAY GU M B O
Cut in pieces three fat young squirr els Cover with
a quar t of wate r and add a slice of lean ha m cut in dice a carrot and onion sliced
pieces of celery two sliced tomatoes two cut up g r een peppers ( seeds removed ) a bay
leaf and some sweet herbs Simme r until tender and then add two pounds of nice
okra cut in half Stew until tende r Thicken with a little butter and fl ou r b r aided
togethe r Then add one pint of oysters from which the liquor has been d r ained Sim
me r for th r ee minutes and serve in a deep platter su r round e d with r ice
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SALMI OF DUCK WITH OLIVES
Roast for eight minute s two sprig tail
ducks Cut o ff the breast wings and legs and put the carcasses into a saucepan with a
dozen cloves one onion and half a dozen stalks of cele ry Cover with water and
simmer to make a good g r avy then st rain Put in a saucepan th e meat two ounces
of butte r the g r avy salt pepper cayenne half a head of celery cut in small
str ips one teaspoonful of curr ant jelly and one dozen stoned olives Cook
gently ten minutes add a piece of butte r rolled in browned flour stir until
smooth Simmer five minutes then serv e with boiled o r fri e d hominy
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OYSTERS
CHICKEN WITH
Stuff a fat young chicken with oysters add
two ounces of butter salt p eppe r and a little mac e to taste Truss ca r efully and plac
in a tin pail with a tight cover Stand the pail in a bath of boiling water ; boil an hour
or longer When tender lay the fowl on a dish and pou r the gr avy into a saucepan
To this add mor e oyste r s two ha r d boiled eggs sliced a grating of nutmeg salt and
pepper to taste a cupful of cream and som e thick e ning Br ing to a boi l and pour o v er
the chicken
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S PANISH PI E
Take one pint of cold chicken duck or any game Cu t it into
fl akes and place it in a puddi ng —
dish which has been lined with a thin crust On the
laye r of meat place a layer of sweet red peppers ( seeds r emoved ) cut in slices ; next a
lay e r of thinly sliced bologna sausage and so on until the dish is full Over this pou r
fl our
glass of claret into which has been rubbed
tablespoonfuls
Cove r with
thin c r ust
pastry and bake
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SPAN ISH RICE
Chop on e white onion fine brown it in two tablespoonfuls
of lard then add one peppe r chopped fine and a half pound of well washed rice ; stir
constantly until the rice is slightly br own then add three cupfuls of bouillon one heap
ing spoonful of salt a dash of cayenne pepper and a pinch of Spanish sa ffron Boil until
the stock is quite absor bed by the r ic e which should be rather d ry
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N EAPOLITAN RICE
Boil a slice of bacon and a pinch of Spanish sa ffr on
in a quart of water for five minutes Sp rinkle in one tablespoonful of g r ated Parmesan
cheese and then one cupful of well washed r ice Do not sti r afte r the water has begun
to boil and when it is tender put it in a greas ed mold and dot a few pieces of butter
over it Place in the oven for a few minutes tu r n out on a dish and serve
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C H I L ELY
LA R O SEL EA F CLUB
G r at e o r chop fou r ounces of New
York dairy cheese ; r ub to a p aste with one half ounce of butte r one teaspoonful of
made mustar d two tablespoonfuls of thick cream a dash of M c l lh enny s Tabasco sauce
and a littl e cayenne pepp er Stir in a c h a fi n g dish over hot water until near ly melted
and then stir in quickly the following sauce which has been made in another saucepan :
Scald and skin th r ee tomatoes cut in small pieces add one white onion and one bell
pepper ( seeds r emoved ) chopped fine and cook over a hot fi r e ten minutes If the r e
is much tomato juice pour away some of it as this must not be watery Afte r it has
been added to th e cheese stir until thor oughly mixed and serv e with Schlitz bee r
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FRIJOLES
Wash we ll on e pint of sma ll red beans cove r with two q uar ts of
cold wate r and bring to a boi
l slowly Drain the beans and cove r again with cold wate r
and boil and then again The third time add only enough water to cover the beans
about one inch Add two lar g e tablespoonfuls of lar d o r dripping one pounded
clove of garlic ( if liked ) one large Spanish onion sliced two Chile peppe r s
br oken with some of the seeds removed ( unless it is desired to have the
beans ve ry hot ) and five slices of bacon Simmer slowly on the back of
the stove all day stirr ing occasionally with a wooden spoon to thicken
th e g r avy Wh e n don e it should be of the consistency of mush with
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the beans partly b r oken Half an hour befor e se r ving pour the desir ed quantity into a
Mexican e arthenware pot Pou r ove r it one teaspoonful of Sierr a Madre olive oil and
simm er until needed If you cook the beans rather d ry and let them get cold you can
cover spoonfuls with batter and fry in hot la r d
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ITALIAN MACARON I S PAG HETTI TAGLIARI N I A R I GAT I
Have a large saucepan full of well salted boiling water ; add one half pound
E TC
of macar oni spaghetti tagliar ini lasagna o r any other paste in unb r oken lengths and let
it boil until tender When it is cooked take it out and d r ain in a colander then pour
the mush r oom sauce over it heat with t wo ounc e s grated Pa r me san cheese and mix
with two forks
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POLENTA
Melt a la r ge spoonful of butter in o n e q ua r t of boiling wate r
Wet one pint of cor nmeal with a ve ry little cold wate r add one spoonful of salt then
stir in slowly the boilin g water Bring it to a boil stirr ing continuously until th e meal is
cooked and has lost its raw taste It should be thick enough to make into a ball
Lay aside to cool ; when q uite cold cut into thin slices and put a layer on the bottom of
a pudding dish dot it with butter and thin slices of cheese then more mush cheese and
butter until the dish is full ; have the last layer che ese and bake in a q uick ov e n fro m
twenty to thir ty minutes
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COLO R
Heat one pound of lard until it stops fi z z ing and then d r op in th r ee
large d r ied r ed peppe r s and cook till crisp Take them out crush well and add to th r ee
tomatoes which have b een cooking in a little water Sti r this mixtu r e into the lard and
boil then strain into a glass jar and cover tightly Use a spoonful of the col or to
fl avor and colo r stews gravies etc
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RICE A
Wash a half pound of rice thor oughly
and boil until tender in a quar t of b o iling w ate r salted When it has
swelled well pour o ff the wate r and drain B r own in one fou r th po und
of butt er one chop p ed onion and add a little salt cayenne pepp er th e
LA MI LANAISE
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rice and a q uarte r of a pound of grated cheese mixing together with two for ks Pou r
in a buttered mold and bake in the oven for a quarter of an hour ; tu r n out on a platter
and gar nish with poached or fried eggs
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MUSHROOM SAUCE
Put one ounce o f dried mushrooms to soak in a
cupful of boiling water and let stand fo r an hou r t hen take a frying pan and place in it
about two ounces of onion c hopped up with a little pa r sley and fry in fou r tablespoon
fuls of olive oil fo r about two minutes Having done this take the mush r ooms and press
the wate r out of them chop them with a knife add them to th e onion and fry fo r anothe r
minute ; then add water in which the mush r ooms we r e soaked a lit tle tomato sauce
salt pepper and spices and let the whole boil slowly for half an hou r
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RAVIOLI
Make a paste of two c upfuls of fl ou r two eggs one half teaspoon
ful of salt and wate r enough to make a stiff d o ugh Knead well and r oll out int o
a sheet as thick as very thin ca r dboa r d Cut it in half and pr oceed as follows : Place
one t easpoonful of farce in r egular rows on the paste two inches apart Moisten the
upper pa r t of the paste and place carefully on top of the lower piece pressing the two
together with the fi
ngers or with a r avioli r olling pin forming small cushions between
Cut th r ough the r ows down and across with a pastr y knife in such a way as to leave
pieces about two inches sq ua r e Place the r avioli on a board cove r ed with a clean piece
of muslin n e a r th e stove and dry thor oughly When needed poach them a few at a
t i me in clear bouillon for ten minutes When all ar e done place in a tu r een and po ur the
soup over the ravioli ; add a few s poonfuls of grated Parmesan cheese and se r ve
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FARCE FOR RAVIOLI —Tak e one cupful of cold chicken veal o r fish chop
ve ry fi n e and rub to a past e with one calf or two sheep brains pa r boiled ; add one
Up ful of bread c r umbs which have been soaked in milk and then squeezed d r y
ne teaspo o nful of onion juice one half teaspoonful of salt a g r ating of nutmeg
dash of cayenne and thyme an d r ub well together Have r eady one cup
ful of spinach which has been boiled dr ained and chopped ; sti r the
i nutes
Spinach i nto th e p aste add the yolks of two eggs b eat for t wo m
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tfl t gt t
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Cut
M l L AN A lS E
AS PARAGUS A L A
the tops of medium sized aspa r a
gus into two and a half inch lengths Tie them in bundles and cook in salted wat e r for
ten minutes D r ain and a r range on a fi re proof platter neatly and cover with a r ich
c r eam sauce Sp r inkle g r ated Pa r mesan cheese thickly over the top and brown in a
quick oven
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TI M BALE OF SPI NAC H AN D GREEN PEAS Cook separately one
half pound each of spinach and gr een peas After d raining v ery thor oughly mash the
vegetables through a fine sieve also th r ee slices of white br ead previously soaked in
soup stock and sq ueezed dry ; add salt pepper and Papr ika to tast e one half cupful of
c r eam yolks of th r ee eggs and lastly the whites of three eggs beaten sti ff and folded
in lightly Butte r the bottom and sides of small timbale molds and dust with cracker
crumbs Fill two thi r ds full with the above mixtu r e and bake for twenty minutes in a
pan set in wa r m water
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—Tr im
ARTICHOKES GENOESE
four good sized artichokes ; r e move some
of the tough outer leaves and cut o ff half the tops Boil in soup stock until tender ;
then d r ain cut in q uar te r s and ser ve with the following sauce : Put in a saucepan one
tablespoonful of butter and one of fl our ; cook fo r two minutes and then add pepper
and salt on e cupful of bouillon one teaspoonful of tarragon v inegar and simmer a few
minutes and just before serving stir in the yolks of two eggs
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FRI ED ARTICHOK ES ( Italian ) — Wash well four tender young a r tichokes
cut o ff the stems and all the tough outside leaves and thorny points ; then cut in q uar
te r s or if large in eighths and ma r inate in Fr ench d r essing dip in batter and f ry in boil
ing oil until brown Summer squash and caul i
fl ower a re t r eated in the same manner
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Parboil six of th e long Italian squash
cut in two lengthwise and scoop out pa r t of the inte r ior Beat eight egg
together and add one cupful of grated Pa r mesan cheese one cupful or
mo re of stale bread crumbs (soaked in milk and drained d ry) and two
Z UCCH ETTI
( I talian Sq uash )
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t fl t g et
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cupful of stale b r ead crumbs ; add one tablespoonful or mor e of brown sugar and some
salt Put a teaspoonful of this mixtu r e into each tomato and moisten with a teaspoonful
of olive oil Pour a little oil over all and bake in a moderate oven fo r at least an hour
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A J I A CO
( Pe r uvian
—
Peppe r s ) Take eight sw e et r ed peppers split them
ove r night in a pint of water The next mor ing rub
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re
move the seeds and soak
n
the
peppers through a sieve softening the pulp with a cupful of the water in which they
have soaked Boil four good sized potatoes in th e i r skins and peel them Chop half
of a white Spanish onion and fry until t r anspa r ent ; add the st rained peppers and the
potatoes which have been cut in quarters and salt Have r eady two slices of stale
br ead which have been soaked in wate r and squeezed dry ; add this to the mixture
together with one tablespoonful of olive oil some slices of New Yo r k cheese cut small
and six ha r d boiled eggs cut in q uar ters Br ing all to a boil and serve
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PEPPERS STUFFED WITH CO RN
Parboil either the r ed or g r een bell
peppers Leave the stems on but cut a small slice fr om one side of each peppe r Re
move the seeds and fill with the following mixtu r e : G r ate a dozen ea r s of co r n add
tablespoonful of butte r a tablespoonful of thick c r eam t wo eggs well beaten and salt
to tast e and fill each peppe r Replace the slice previ o usly cut out and bake in a q uick
oven Summe r squash cooked in the same way a r e delicious
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COLAC H E Chop together one small onion one g r een peppe r (seeds removed)
three skinned tomatoes ; add one dozen small squash cut in pieces the corn cut fr om
two e ars and one half po und of string beans cut into small pieces To this add fou r
tablespoonfuls of California olive oil and cook slowly until the vegetables are tende r
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STUFFED S Q UASH Select six summer squash of the same size Cut
o ff the ha r d stems and pa r boil
Cut out a r ound disk f r om the stem and sc o op
out some of the contents Make a r ich c r eam sauce add a little Wo r cester
shire sauce and a C upful of New Yo r k Dairy cheese ; cut in dice and
add t wo ounces of c r acke r c r umbs and one egg Stir all together
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t fl eg et
ah
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ove r the fi r e until quite melted Into each squash put a tablespoonful of this paste a n d
bake b r own in a q uick oven To the r emainde r of the sauc e add a little thick c r eam
and heat ; pou r this over the sq uash and ser ve Spanish onions can be cook e d in the
same way
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CAN N ES Wash six m e dium sized potatoes and peel
POTATOES A LA
Cut them endwise in slices one fou r th of an inch thick and stand in salted ice wate r fif
teen minutes Dry them and simme r until tender in wa r m fat ( not boiling hot ) about
ten minutes Take them fr om the fat and d r ain Make the fat boiling hot put a few
pieces at a time in a frying basket and plunge into the fat They should puff out to
about twice their o r iginal size
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LA PE R U G lA
Select th r ee mediu m sized firm tomatoes
TOMATOES A
scald and skin scoop out most of the contents and fill with half a pound of well spiced
sausage meat to which has been added two thick slices of b r ead soaked in half a cup
ful of boiling wa te r and then squeezed Place the stu ffed tomatoes in a fi re proof ba k
ing dish and spr inkle over them some fine c r umbs add the following sauce and bake in
a mode r ate oven about for ty minutes and serve in the same dish
S a u ce
Soak one ounce of d r ied mush r ooms in on e cupful of boiling wate r
about an hou r D rain carefully and chop fine Heat two tablespoonfuls of Sierra
Madre o il in a frying pan add one large onion sliced thin and a bit of ga rlic ( if liked )
a n d simme r till tender ; then add the chopped mushrooms two tomatoes one chopped
g r een pepper (seeds removed ) one teaspoonful of Wo rceste r shir e sauce and the mush
room wate r salt to taste and simmer one half hour Pour this sauce over the tomatoes
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POTATOES A LA
Boil enough potatoes to m ake a
pint Wash well and beat in with a fork t wo ounces of good butte r salt to taste
and the cream of a medium sized cocoanut ( Shave o ff the inner b r own skin
and g r ate cove r it with one gill of fresh milk and let it stand fi fteen minutes
and then scald drain carefully and squeeze the cocoanut th r ough a
cheese cloth until eve r y bit of c r eam has b een expr essed and the
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B ATA N G O S
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t fl t g t t a b l es
meat is dry and powde ry ) Add th e c r eam to the potatoes mak e v ery ho t and b e at
lightly with a for k Pile on a hot platte r and sprinkle with the cocoanut and garnish
with Pap r ika chopped pa r sley or both alternating and eggs poached in sweet oil
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BAKED BANANAS ( As p repared in their native lands )
baking dish and bake till the skins burst
Place bananas in a
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FRITTE RS Grate
CO RN
eight or ten ears of corn and fo r every cupful
add two beaten eggs one tablespoonful of thick c r eam and one half tablespoonful of
melted butte r Thicken with enough fl our to make a batter and fry either on a griddle
o r d r op into deep boiling la r d by the spoonful Se r ve with Maryland chicken
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KOELE PALAU ( Hawaiian ) Mash well h alf a dozen medium sized boiled
o r baked sweet potatoes Heat thoroughly and stir in th e c re am of a grated cocoanut
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WEST I NDIA OK RA
ok ra cover with salted water and
tablespo o nful of butter a dash of
some small slices
b r oiled ham
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R emove th e stems from two pounds of young tende r
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lik e mucilage then add one heaping
cayenne salt to taste one teaspoonful
vinega r
Stir until q uite hot and s er ve
b oi
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a l ah s
MOUSSE DE )A IVI B O N
Put th r ough a meat chopper one pound of well
cooked lean ham ; p ut in a m o r tar and pound very fine ; pass through a wir e sieve and
season with a pinch of cayenne Add one glassful o f dry champagne one glassful of thick
cream and one glassful of stiff chicken jelly and mix well togethe r Line a mold with
a coating of good aspic then set on ice pour in the mixtu r e and le t it stand till firmly
set Remov e fr om mold a few minutes before ser ving and pass with it lettuce mixed
with French dressing Tongue can be substituted fo r the ham
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PI MIENTO MORRONES SALAD (Spanish Peppe r s ) Drain the contents
of a small can of Pimiento Morrones D ry on a cloth and slice in r ings cut up an
equal amount of cele ry fine and mix with the peppe r s ; add one cupful of small balls
made of M ac L aren s Impe r ial cheese rolled in fine cracker crumbs Rub the yolks of
two ha r d boiled eggs to a smooth paste with the oil d r ained from the peppe r s and if
liked a small bit of garlic Pour over it stirr ing a ll the time a good French d r essing ;
when well mix e d add it to th e s alad which place in a bed of l e ttuce leaves and toss
until thor oughly mixed
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VENETIAN SALAD DRESSI N G Rub an anchovy quite smooth with a
tablespoonful of olive oil and a teaspoonful of Fr ench mustard ; add th r ee or more
tablespoonfuls of oil one of ga r lic vinega r and one of plain vinegar Stir until c r eamy
and serve in a sauceboat
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CHEESE BALLS
Mix together one cupful of grated ch e ese on e half cupful
of fine brea d c r umbs Iive d r ops of Worcestershire sauce pinch of salt dash of cay
e nne and one half teaspoonful of made musta r d and last of all a well beaten egg
Roll into small balls place in a wire frying basket and just befor e they are to be
s e rved plunge into boiling fat Cook a light br own and se rve on a folded napkin
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ALGERIAN HO RS D CE UV R E
Select four fin e lemons wipe
carefully cut in halves and scoop out the pulp Remove the tough
inner skin and seeds and to the rest add one box of boneless sardines
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mm
a
a
r ock
Place the fi sh carefully
in the mold and pour the remainder of the jelly around it and put on ice Garnish
with sliced lemon and plac e on a bed of lettuce with a gr een mayonnaise a r ound it
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fi sh which has been boiled whole and allowed to cool
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RI N CO N ITA SALAD
Boil separately until tender one cupful each of string
beans green peas aspa r agus tips and four a rtichokes ; mix and plac e on ice When
thoroughly ch illed add a rich mayonnaise pla c e on a bed of lettuce leaves and ga r nish
with ha r d boiled eggs and olives
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GASPACHO OR ANDALUSIAN SALAD
Put a layer of stale b r ead
cut into small slices into the bottom of a bowl sp r inkle plentifully with oil and a little
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inega r ; add slices of Spanish onion tomatoes and g r een cucumbers sp r inkle with s alt
and chopped red sweet peppe r s without the seeds ; add another layer of bread then
another of the vegetables Let it stand for an hou r in a cool place then scatter a han d
ful of bread crumbs on top and moisten well with oil and vinegar
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CH EESE CANAPES
Cut b r ead into slices one fou r th of an inch thick ; cut
into shapes with a pastr y cutter and fry to a ve ry delicate brown in smoki n g hot fat ;
make a paste of the yolk of an egg a teaspoonful of thick c r eam and thicken it with
grated Pa rmesan cheese ; sp r ead on the toast and sprinkle with Pap r ika Put in a h o t
oven for twenty minutes and serve at once
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OYSTER SALAD
Choose fine r ipe tomatoes skin and take out centers
Fill with a dozen California or Blue Point oyste r s some fi nely chopped celery a dash
of M c llh e nny s Tabasco sauce a little lemon juice and a pinch of salt Place each
tomato on a bed of lettuce leaves and cover with mayonnaise Se r ve with Schlitz
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HUNTER S SA LAD
Cut cold wild ducks into thin slices and
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mar inate in French d r essing fo r se veral hou r s in a cold place Sh red a
large head of celery into long strips place in a sa la d b ow l and pile the
m eat i n th e cent e r Garnish with hard boiled eggs chopped fin e
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PI NEA PPLE SA LAD (Honolulu ) Pa r e and pull into pieces a fresh pine
apple add one fou r th as
lettuc e leaves
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m uch
finely cut celery dr ess with mayonnaise and serve on
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CARDINAL SALAD
Slice cold boiled potatoes into a bowl add one fourth
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as many cold boiled be e ts cut into slices or cub e s ; grate pa r t of an on i on over i t and
mix well with mayonnaise I n making potato salad always use the Ge r man p otatoes
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BOH EMIAN CH EESE PASTE —Tak e equal pa r ts of sweet butter and
M a c L a re n s Roquefort cheese and melt in the hot water pan of a ch a fi n g dish using a
very low flame When of the consistency of thick c r eam add cayenne and Wo rc es
t ersh i
re sauce
taste S t ir until foamy spread on c r isp cracke r s and serve with Schlitz
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s
sugar juice of one lemon a teaspoonful of van illa a bit of salt and a cupful of warmed
The water beneath the double boile r must be warm but
fl our for the bisque mixture
not too hot Put the ing r edients in the uppe r part in the following o r der : Fi r st the
suga r then beat in each egg five minutes sepa r ately then add the r est in the order
n a med Pou r the bisque mixture over the fr uit and bake in a moderate oven for about
th r ee qua r te r s of an hou r
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PEACH PUDDI NG
Butter a pudding dish and cover th e bottom with neat
slices of stale bread fr om which the c r usts have been removed On each piece place
one half a ripe fi r m peach skin down ; fill each with a teaspoonful of fine sugar and
a small piece of butter occasionally adding mo r e sugar Just befor e they a r e quite
cooked add a teaspoonful of any kind of jam Se r ve in the same dish either hot or
c o ld with cream
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PI NEAPPLE COM POTE
Pare a pineapple and with a fo r k pull the fruit
away fr om the cor e i n small pieces Sprinkle plentifully with suga r and pour ove r it
one half cupful of ma raschino Whip a cupful of thick c r eam and pile on the fruit just
befo re serving
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S PANISH H EDGEHOG
Thoroughly saturate a round Sponge cake with
sweet Spanish wine Stick all over the sur face blanched almonds cut in st rips Just
befo r e se r ving pou r a r ound it a cold rich Spanish cream which is made of six eggs one
pint of milk one teacupful of sugar and one stick of cinnamon boiled until thick
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CREME SA M B A YO N Separate the whites fr om the yolks of six fr esh eggs
Put the yolks in a saucepan with half a cupful of powde r ed sugar and one cupful
of rum Beat well togethe r put on a quick fire and sti r rapidly one way with a
wooden spoon until it begins to thicken Then remove at once o r it will
cu r dle Fold in the whites of the eggs beaten to a froth pou r into glasses
and ser ve hot A pint of champagne o r sherry can be substituted for
the rum and the c r eam partly frozen before served
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ts
( Hawaiian ) Peel and grate fou r la r ge raw sw eet potatoe s and
add the c r eam of a cocoanut one tablespoonful of sugar with a li ttl e of th e grated
cocoanut from which the cre am has been squeezed sprinkled on to p Bake in a puddin g
dish in a slow oven
PI E PI ELE
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HAU PIA ( Hawaiian ) Mix som e pia or arrowroot with t h e cre am sq u e ezed
from a gr ated cocoanut Put in saucepan with a little sugar and stir until cook e d
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.
( Hawaiian ) Mix with th r ee cupfuls of Ta roena ( prepare d ta r o
fl owe r ) two cupfuls of cocoanut cream two tablespoon fuls of sug ar and the grat e d
meat of one cocoanut which has not been squeezed When well m ix e d p our into a
well butter ed pudding dish and bake nea r ly an hour in a moderate ove n Serv e either
hot or cold
KU LO L O
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BANANA PUDDI NG Hawaiian
Grate a cocoanut and p ou r over it one
cupful of s wee t milk and b r ing to a boil ver y slowly Drain carefully and squeeze the
meat in a piece of cheese cloth until eve ry bit of the c r eam has b e en e x pr e ssed and th e
meat is d ry Mix with the cream a little pia or arrowroot and pour it over half a
dozen chopped bananas Bake in a pudding dish for t wenty minu t e s Serve ho t or cold
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BANANA COM POTE
Remove the skins from eight bananas and stew
gently in a glass of melted currant jelly for tw e nty minutes Take out the bananas cut
lengthwise and lay them in a glass dish Pour th e syrup ov er the m and serve cold
A variation of this dish is to make th e sy r u p of c lare t or p or t and sugar
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SOUTH CAROLI NA CURDS Heat on e q uart of rich m ilk until luke
warm ; stir into it one la rge spoonful of liquid rennet and l e t it s e t Drain o ff the
whey and pour the curds into a per forated milk pa n or a clean basket t o dr ip for
t wenty fou r hou r s Turn out on a platte r and serve with powdered suga r cin
namon and ve ry thick c r eam St r awberry jam may be used inst ea d of the
cinnamon If too dry a little of the cream may be b e at e n in t o the curds
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CR EME D E RI Z
A
LA
n ts
—
MONTPELLIE R ( Ric e Cr eam ) Put one
cupfu l of rice thoroughly washed in a double boile r with one third water and two
thirds milk slightly sweetened and heated to boiling point Flavor with vanilla using
a piece of the bean and allowing it to cook for ten minutes in the milk When the
rice is well done and quite d ry arrange it while hot as lightly as possible in a round o r
oval r ing on a la r ge flat dish and put in the refr ige r ator Whip and swe e ten a pint and
a half of thick cream and put on ice also When it is to be served heap the c r eam
in the center and spr inkle the rice plentifully with small candied fr uits bits of di fferent
colored jellies or small p r ese rved f r uits fr om which the syrup has been thoroughly
drained The pudding must be se r ved ve ry cold
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SWEET POTATO PUD DI NG
Mash two cu p fuls of cold swe e t potatoes
through a sieve ; r ub one half pound of suga r one —
half pound of butter and the yolks
of six eggs to a cream and add two tablespoonfu ls of b randy two of sherry the juice
and rind of an o r ange or lemon and one half teaspoonful each of cinnamon allspice
and ginger and a g rating of nutmeg Stir into the potato pulp and fold in the whites
of the eggs beaten to a froth Pou r into a butter ed pudding dish and bake in a mod
e ra t e oven about th r ee qua r ters of an hour
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MON KEY PU DDI N G
Cut the crusts from slices of stale b r ead and butte r
thickly Place them in a pudding dish and cover well with New O r leans molasses and
bake in a slow oven
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CHILDREN S PUDDI N G
Into two cupfuls of B B B fl our stir one cupful
of seeded raisins one half cupful of suet chopped fine and one teaspoonful each of
cinnamon Bake r s chocolate and ginge r ; add one egg one cupful of b oiling molasse
and one cupful of milk Steam th ree hou r s and serve with caramel sauce
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SPANISH CHOCOLATE C REAM
Beat the yolks of six
eggs put them in a bowl with th ree ounces of Bake r s g rated chocolate
one qua r ter of a pound of sugar and one pint of cream Stir these
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ingr edients well and pou r into a double boiler Sti r one way until it thickens b ut do
not let it boil or it will curdle St rain into a bowl beat one half pint of cr eam till thick
and stir in one and on e half ounces of dissolved gelatine Mix this with the chocolate
am very lightly and pour into a mold which has been oiled with olive oil and put on
ice to har den
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MARRONS A LA ROMA
Boil one pound of Italian chestnuts fifteen min
utes then remove sh ells and skins and put back on the stove to boil with one cupful of
milk until tender enough to rub th r ough a colander Butter a mold w ell and line
thickly with the pulp then add a layer of good thick apple sauce color ed a delicate
pink with currant jelly ; then another layer of chestnuts and again the apple Squeeze
s ome lemon juice over all and bake in a moderate oven Turn out on a platt e r and
su rround with whipped c r eam colo re d with a little of the melted curr ant jelly
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F RA N G I PA N E
Beat fou r eggs together slightly and mix well with four table
po on fuls of fl our ; thin with one qua r t of fr esh milk well sweetened ; add one half a
cupful of o r ange —
Pou r th is mixtu r e
fl ow er wate r and six finely powde r ed macaroons
into a saucepan and stir it over the fi r e until it thickens then pour it over any kind of
preserved fruit and bake in a slow oven one half hour Se r ve cold
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SULTANA
Sift one half pound of fl our in a bowl
J ESSI N A
Into the center
of this put six ounces of butt e r and the yolks of two eggs g rated p e el of one half a
lemon and two tablespoonfuls of water Mix to a fi rm paste Blend four ounces of
lm
on d paste with the whit e s of two eggs
mix the two pastes together on a fl oured
board and work until pe r fectly smooth then place on ice fo r an hou r Fill the shells
of two m e r ingu e s with pink whipp ed c re am Roll out the paste one half an inch
thick cut into a round piece lay on buttered pape r and bake in a mode r ate oven
When cold put one quart of fine strawbe rr ies in the cente r and cover with
thick cream Make a border of th e m eringue kisses with larg e strawbe rries
betw ee n
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MAN DARI N SH ERBET Grate the rind of one dozen Mandarin o ranges
r e move th e peel and squ e eze ; add the juice of two dozen more and the j u ice of two
lemons and enough wate r t o make one q uart of liquid Sweeten well and partly
freeze th e n op en the fre ez er and sti r in the whites of two eggs beaten to a stiff fr oth
clos e th e freezer pack with ice and salt and let stand for an hour
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LALLA ROOKH Whip the whites of five eggs to a sti ff froth also one pint
of thick cre am ; b eat th e yolks of the eggs ve ry light and stir in one cupful of fine
gar the juic e of t wo le mons and one cupful of orange juice When very light and
frothy fold in the cre a m and t hen the beaten whites of the eggs ; pour into a mold
c ov e r tightly pack in a b uck e t with ice and salt four hou r s before se r ving
The juice
of any berry or fruit may be substituted for the orange
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TURKISH SH ERBET B o i
l t wo cupfuls of granulated sugar with three
four t hs of a pint of wat er to a cl e ar sy r up ; skim ca r efully and when cold stir into it
three fourth s of a pin t of l e mon juice and one cupful of clear white stock and freeze
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FIG ICE CREA M
Pe e l th e s tems and skins fr om two pounds of ripe fi gs :
mash through a colander with nearly a pint of milk ; add the juice of one half a lemon
and sweeten w e ll ; fold in on e p int of thick c re am beaten stiff ; pou r into a mold cover
tightly binding a piece of butter e d muslin around the opening to keep the salt out pack
in ic e and salt in a pail and l e t s t and for three or four hours
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ITALIAN SHERBET Mak e a sy r up of one pound of sugar and one cupful of
water When cool add one half cupful of lemon juice one cupful of or ange juice and
one quart of peach p ul p (or any other fr uit will do ) mix and rub through a sieve
—
Pour in a tin and pack in ic e and salt until frozen fr om two to three hours
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RICE ICE CREAM
Boil two tablespoonfuls of rice in one q uart
of milk with four tablespoonful s of suga r and a small bit of vanilla bean
or s tick cinnam on for t wo hours Wh e n cold s tir in t wo ounce s of
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S es
blanched and chopped almonds ; add one and one half pints of whipped cream ,the
well beaten whites of two eggs and mor e sugar if necessa ry Pa rtly freeze and serve
in punch glasses with a tablespoonful of Kremett e p oured ov er it
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GRAPE MOUSS E Sti r on e cupful of g r ape juice (use da r k grapes) into a
pint of t hick crea m ; add one tablespoonful of lemon juice and sugar enough to
sweeten whip until thick and pour into a m old ; pack in ice
salt
freeze th r ee
hours Ga r nish with a fi n e sprinkli ng of pistachio nuts
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mi t e s
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CREOLE PRALI NES
Put two cupfuls of gr anulated sugar into a po r celain
kettle and add enough water to dissolve it ( only a few spoonfuls
Let it boil until it
forms a syrup and th e n add the g r ated meat of one small cocoanut Stir until it be gins
to boil or until it forms a thread when dropped fr om the spoon Then beat it until it
thickens and shape it into round flat cakes about two inches ac r oss on para ffi ne paper
Reserve a small co ffee cupful of the mixture which color pink and d r o p a sm
all button
of it in th e middl e of each p r aline
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SANTA BA RBARA PANOCHA
Boil two pounds of b r own sugar with a
cupful of cream until it for ms a thread between the finge r s
Remove from the fi r e and
add one pound of shelled English walnuts or pecans slightly chopped Beat hard until
it begins to thicken th e n pour on buttered pape r in round cakes
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PEAN UT BRITTLE
Chop fine one cupful of peanuts f r om which the skins
have been r emoved and stand on th e back of the stove to heat Heat a frying pan
ve ry hot and put in it one pound of fine sugar stir ring constantly until it is dissolved
then mov e pan to the back of the stove q uickly stir in hot peanuts and pour into hot
g r eased pans spreading ve ry thin The secret is not to allow the sugar to come to a
boil but only to m elt before adding the nuts
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CHOCOLATE FU DGE WITH FRUIT Mix together two cupfuls of sugar
one half cupful of milk one half cupful of molasses one half cupful of butter and boil
seven minutes Add one half cupful of Bake r s chocolate and boil seven minutes mor e
Add two tablespoonfuls of chopped figs two of chopped raisins two of candied
he r ries q ua r tered one half cupful of English walnuts chopped one half cupful of
blanched and chopped almonds and one teaspoonful of vanilla Stir constantly
until it begins to boil then cook slowly eight o r ten minutes o r until it mak e s
a ball when d r op ped in water Beat ver y ha r d and pour into butte r ed pans
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ifi r ea h s
hot milk o r enough to make a thin batter and sti r until s mooth then cool Have two
eggs well beaten sti r them ca r efully into the batter and pour all into a heated pudding
dish in which a tablespoonful of butter has be e n melted Gi ve a las t stir and bake
until brown
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AUNT SALLY S HOECAKE Scald one p i nt of white co r nm ea l with enough
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boiling wate r to make a stiff dough Have the water salted and one tablespoonful of
la r d melted in it Knead the dough a little and for m it into flat ca k e s about a qua r te r of
an inch thick and six inches ac r oss Cook these cakes on a griddl e o r in an iron frying
pan without any gre ase tu r ning frequently to p r event bu r ning I n the South they are
cooked in the hot ashes in the open fi re place
h e nc e th e nam e
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BROWN BREAD
Mix tho r oughly together t wo cupfuls of B B B meal
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one half cupful of New O r leans molasses and one cupful of cold water Put this
quantity into t wo one pound R o yal baking po wder cans that have been well g r eased
cove r tightly ; put in a saucepan of boiling water and steam for two hou r s When c o ld
cut in ve ry thin slices and spread with a paste made of on e tablespoonful of IVlac L aren s
Impe r ial cheese one tablespoonful of fr esh butter and a little Pap rika Make into sand
wiches Spread also with anchovy butter or with thin slices of cucumber dipped in
French d r essing
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OR BREAD STICKS
Cut a small portion from risen b r ead dough
that is r eady to be made into loaves Roll into pieces about th e length and thickness of
maca r oni Place in r olls in a gr eased baking tin one inch apart and set to rise again
When double in size bake in a quick oven They will then be tender like rolls When
cold bake in a slow oven until quite d ry and c r isp Serv e hot or cold
C RISS I N I
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CONFEDERATE DAUGHTERS CAKE C r eam one half cupful of sweet
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butte r with one and one half cupfuls of suga r until very light ; add one half teaspoonful
of almond fl avor ing and one cupful of milk and mix ca r efully Have ready sifted
togethe r th r ee cupfuls of fl ou r and two tablespoonfuls of Royal baking powder and
add Last of all fold in the whites of six eggs beaten sti ff Bake in a mode r ate oven
three quar te r s of an hour When it is c o ld take a strong linen th r ead and divide it into
three laye r s between which put the following mixtu r e : Blanch five ounces of almonds ;
p o und them in a mo r ta r to a fine paste ; add car efully to one pint of thick cream
sweeten and beat until stiff when it is r eady fo r use Decorate the top w ith the c r eam
and halves of the almonds mad e to represent the petals of a flowe r with one half a
candied che rry in the center of each
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MOCHA CAKE — Beat th r ee eggs well whites and yolks separately ; c r eam
cupful of granulated sugar with the yolks one teaspoonful o f vanilla extract one
ta blespoonful of milk and then one cupful of sifted fl our to which one teaspoonful of
Royal baking powde r has been added When these have been W ell mixed fold in
the well beaten whites of three eggs Bake in a buttered tin in a moderate oven and
when cold divide into fou r laye r s with a stron g linen thread Brush each layer with
ome st r ong black coffee then fi ll with the following mixture :
F ill inn
re a m one half pound of unsalted butter with one q ua r te r pound of
suga r stirr ing till smooth Beat in o ne by one the yolks of three eggs and then
st r ong black co ffee t o taste Spread between layers and on the top of the cake
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JAPAN ESE TEA WAFERS
Br eak the whit e of one egg in a bowl ; add
one tablespoonful of sugar stir a moment and then add one tablespoonful of fl our
and one half teaspoonful of softened butter ; beat until well mixed ( it should be
about as thick as c r eam ) Pour a teaspoonful of this batter on the r eve r se side
of a lar ge baking pan slightly gr eased and with the back of the spoon spread
it until about four inches in diamete r and almost as thin as tissue pape r
Bake in a moderate oven till b r own and while still warm r oll around
a curling stick Keep in a covered tin
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at a k t s
WALNUT WAFE RS — Mix one half cupfu l of brown sugar with one —
half
cupful of white and c r eam with one half cupful of butter When smooth add the
beaten yolks of th r ee eggs and beat ha r d ; then one half cupful of New Orleans
lasses and last of all one half cupful of sifted flou r D r op teaspoonfuls of th e batte r
on a gr eased baking tin about two inches apa r t ; place one fou r th of a walnut on each
and bake in a very slow oven until brown about ten minutes Keep in a covered tin
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GENO ESE PASTRY Wa r m half a cupful of butter until a little soft and beat
to a c r eam with half a cupful of sugar Break in an egg and b e at until q uite smooth
then add one by one three more eggs beating ha r d and then half a cupful of fl our ;
—
pou r it half an inch thick on a butte r ed tin and bake till done about ten or fi fteen
minutes Turn it upside down on a sieve to cool and when cold spread thickly with
apricot jam and then with chocolate icing
oven moment then
and
into nice shapes
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TH E GERALDINE CUP
The clar et cup jug should be glass of pu r e crystal
Nothing meaner should hold this ra r e whet fo r the whistle ;
It ought to be gene r ous por tly and clear
And this is the way that you fill it my dear
Two ponies or less of fine Cognac you use
Ditto Benedictine or Yellow Chartreuse ;
The juice of two lemons is next to go in
With a curl of the peel and some slices cut thin ;
Then if in your garden no bora ge you find
You ve only to plump in some cucumbe r r ind ;
Of suga r the q uantum s a matte r of guess
For the bell es say two spoonfuls
fo r men rather less
The foundation of cour se is a q uart of Bordeaux
The best is not wasted the meanest won t go
He that hath shall have mo r e not of thanks though I ween
Who fo r cla r et gives logwood ; b r andy benzine
Now as br ick is to lime and lim e is to mor tar
You need must fizz in a good Soda water ;
Add a syphon of this and this point please master
You re safe only with Club or with water f r om Shasta
Then the ga r nish ing comes that deft finishing touch
Which completes the good wor k and of little makes much
A handful of be rries ador ns just th e place
And a bouquet of m int is the last crowning grace
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TEA PUNCH ( twelve glasses ) Squeeze one half a dozen lem o ns
and g r ate the r ind of th r ee Add th r ee q ua r ts of water and sugar enough
to make palatable lemonade and boil When boiling pou r it over twelve
teaspoonfuls of tea Let this steep for five minutes strain cool and pour
it into glasses filled with cr acked ice
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CAROLI NA PI NEA PPLE PUNCH
Pull to pieces with a fork one pine
apple and soak in one q uar t of F r ench brandy fo r twenty fou r hou r s in a covered bowl
then strain Ma ke a rich sy r up of one pound of suga r and one cupful of water Mix
with the br andy and dilute it w ith one q ua r t of freshly drawn cold tea When ready
to se rve add one syphon of Shasta water a few cubes of pineapple and a block of ice
Spr inkle a la r ge handful of wild r ose leaves on top This can be bottled and if cor ked
tightly will keep indefinitely
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RI ESLI NG CU P (San Rafael ) Pour twelve bottles of Riesling into a large
punch bowl Add from a half to a whole bottle of rum the juice of one half do zen
large lemons and some of the r ind cut thin one pineapple pulled i n pieces and suga r to
taste Serve with a block of ice Claret can be used instead of Riesling
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EGG NOG
Separate twelve eggs and beat the yolks fifteen minutes then
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add twelve scant tablespoonfuls of ver y fine suga r and beat until the g r ains are quite
dissolved ( from fift een to twenty minutes Beat in twelve tablespoonfuls of fine F r ench
br andy and twel v e of fine old rum G r ate half a nutmeg in six cupfuls of milk and
add very slowly to the mixture ; then add twelve tablespoonfuls of thick c r eam whipped
stiff Last o f all add the whites of the eggs beaten to a fr oth and give a last hard
beating The a r t of making good egg nog lies entirely in the beating If it is made
in any quantity the labor should be divided between two o r more
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PUNCH
Boil fo r ten minutes the peel of three lemons one handful of allspice
and one of cloves in one and one half pints of water Strain into a la rge bowl a n d add
one pint of str ong black tea two bottles of whiskey two bottles of b r andy a n d sugar
to taste When r eady to us e add one bottle of cham p agne marasch ino and ice
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ut e
I ng r edients are called for in many of these recipes which it would seem impossibl e
to pr ocu r e but lVI essrs Goldberg Bowen 8: C o r ealizing the cosmopolitan cha r acte r of
San Francisco have imported eve r y va r iety of food mate r ials and any ing redient r eq uir ed
The most attractive featur e of a real East Indian Curr y is the r ice table which
always accompanies it This is usually a lacque r or china t r ay on which is fitted a num
ber of small dishes each containing a di ffe r ent sauce relish or chutney and the good
housekeepe r prides her self on the variety and piquancy of these The most common
ones a r e Major G r ay s Chutney Mango Chutney Soy grated cocoanut Bombay duck
( which comes in tins and must be toasted in the oven before serving ) sliced lemons
button onions anchovies sweet pickles sa rdelleu c r isp bacon and thin slices of broiled
ham etc
The genuine rice tables a r e seldom seen he re but it is well to know that an excel
lent substitute can be found at Nathan D oh rma n n s
What will prove a boon to thos e interested in the ch a fi ng dish cookery is th e
el e ctric cha fi ng dish kept also by the Nathan —
Doh rmann Co This c h a fi n g dish may
be connected with any ordinary elect r ic light obviating the necessity of keeping a sup
ply of alcohol the difficulty of r egulating the filling of the burner and a ll the othe r
inconveniences of th e o r dina r y chafi ng dish which are so apt to r esult in burnt finge r s if
nothing m ore
Maca r oni is th e gene r ic te r m for the va r ious pastes which are specifically known as
spaghetti ve r micelli tagliar ini la zag n e ttes t a gli
a t elli a nd several othe r Italian names the
best of which h ave always be e n impor ted M a rv ellis macaroni howeve r is an Ame r i
can paste which is made of the hardest wheat and is fully eq ual to the foreign The
objection to that m ade in this count r y heretofore has been that it did not contain enough
gluten and was so soft that it did not r etain its shape when cooked M arv ellis hard
wheat macaroni has shown that this diffi culty can b e ov er come
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Qt
’
we i g h t s
a h t r of
an t
m
e a s ur e s
Four t e aspoonfuls of liquid eq ual to
on e tablespoonful
Four tablespoonfuls of liq uid equal to
one half gill one quarter cupful
One tablespoonful of liq uid equal to o
on e wineglassful
o
one half ounce
One tabl e spoonful of liquid equal to
One pint of liq uid equal to
one half p int on e cupful
Two gills of liq uid equal to
one ha l f pin t
One kitchen cupful of liq uid equal to
on e pound
One heaping q uart of sifted fl our equal to
Four cupfuls of fl our equal to
on e quar t or one p ound
one ha lf ounce
One rounded tablespoonful of fl our equal to
Thre e cupfuls of cor nmeal equal to
p ound
o n e half pound
One equl of butte r equal to
One pint of butter e qual to
on e pound
one ounc e
On e tables p oonful of butt er equal to
t wo ounc e s
Butter the size of an egg e qual to
one ounc e
Butter th e size of a walnut eq ual to o
pound
One solid pint of chopped meat equal t o
pound
Ten eggs eq ual to
on e eig hth t easp oonful or three shakes
A dash of pepp er equal to
pound
Two cupfuls of granulated sugar e qual to o
one p ound
One pint of granulated sugar e qual to
on e p ound
Two and a half cupfuls of p owdere d sugar e qual t o
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Entrées
Vegetables
C o n tin ued
S w tbr ds l B rn is
S w tbr ds d Oyst r P i
T rr pin
V l Cu t l ts l T ul us
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I t li n M c r ni S p gh tti T gli rini A ri
g ti E tc
Mushr m S uc
N p li t n Ric
P l nt
R v i li
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Ric l Mil n is
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P t d F i G s M uss
Pin ppl S l d H n lulu )
Pi m i nt M rr n s ( S p nish P
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Pi m i n t Tim b l s
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P t t s l C nn s
S p nish O ni n R r bi t
S t uff d S qu sh
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Chick n Curry ( Hindust ni )
Chick n D ub ( Cr l
Chick n l l li
Fri tt r B tt r )
H w ii n Chick n
M yl nd Chick n
Chick n l Mil n is
Chick n w i t h Oyst rs
Chick n Pic n t
P rt ugu s Chick n
M bil B y Gu m b
Pig n l Cr l
S l m i f D uck w ith O liv s
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B l nqu tt f T rk y
C m d V l ill
Chick n l B rd u
Ch ud fr id f Chick n
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o
BkdBnns
B k dT m t s
F i d A r t ich k s (I t li n )
C rn Fri tt rs
Poultry and Gam e
a
rs )
ee
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e
o
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P
A rt ich k Fric ss
A r tich k s l l f
A tich k s G n s
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39
Candi es
Desser ts
A l m nd Pudding
A ic t B isqu
pr
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Bnn Cm
B n Puddig ( H w ii n )
Ch r t us f S tr wb rri s
Childr n s Pudding
Cr m d Ri l M ntp lli r (Ric Cr m ) 4 6
Cr m S mb y
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J i Sul t n
K l l
H w ii n )
M rr ns l R m
M nk y Pudding
P ch Pudding
P ipil ( H w ii n
Pin ppl C m p t
S
J s Prun Pudding
S p nish Ch c l t Cr m
S p nish H dg h g
S w t P t t Pudding
S ut h C r lin Curds
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Ch c l t Fudg w i t h Fruit
Cr l Pr lin s
P nu t B ri tt l
S n t B rb P n ch
B re ads
A unt S lly s H c k
B wn B r d
C i ii
B r d S ticks
H m iny B d
Ric Muffi ns
S lly L unn
S f t C rn B r d
S w t P t t W ffl s
Cak e s
C n f d r t D ught rs C k
G n s P s t ry
J p n s T W f rs
M ch
W lnu t W f rs
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Ic e s
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Punch e s Etc
Gr p M uss
I t li n Sh rb t
L ll R kh
M nd rin Sh rb t
Ric I C m
Tu kish Sh rb t
a
.
C lin Pin ppl Punch
Egg N g
G ldin C p
Punch
Ri sling C p (S R f l )
T
Punch
T bl f W ights d M sur s
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ea
e
BOOK FO R T H E BENEFIT O F
TH E TELEGRAPH HI LL NEIGH BOR HOOD AS
SOCIATION B Y PAUL ELDER A N D COM PAN Y
AT TH E TO M O YE PRESS SA N FRANCISCO
DON E INTO
A
,
.