QREEN PEA SOUP

Mrs. Edward Silent.

One quart green peas; i quart water; i pint milk; ^ tea- spoon salt; }4 saltspoon pepper; }^ teaspoon sugar; i table spoon butter; i tablespoon flour.

so How We Cook in Los Angeles

Put the peas into i pint of boiling water and cook until soft. Mash them in the water in which they boiled, and rub through a strainer, gradually adding a pint of water. Put on to boil again Cook the butter and flour in a small sauce pan, being careful not to brown it. Stir into the boiling soup. Add salt, pepper, sugar and the milk, which should be hot.

This is a good way to use cold peas, or peas that are old and hard. When the pods are fresh, wash them thoroughl}% allow more water, and cook them with the peas.

BEAN SOUP

One quart small white beans; i quart cold water, (to be thrown away after five minutes boiling); i scant teaspoon soda; 2 quarts rich milk; 2 quarts cold water; salt and but- ter to taste.

Boil beans in 1 quart of water with the soda five minutes; take out, throw away water, and rub skins off in cold water; then put beans into 2 quarts of cold water and boil until very soft; this will require 2 or 3 hours. Add the milk, pepper, salt and butter to taste; boil up once, and it is ready to serve. This is a superior soup.

CELERY SOUP

Mrs. A .S. Averill.

Bones of a roasted turkey or chicken; 3 good heads celery; butter and milk.

Take the bones of a roasted turkey or chicken with the bits not suitable for reappearance upon the table, cover with cold water, and boil thoroughly two or three hours. Strain out the bones and set aside for stock.

Cut up the celery, using all not fit for table. Cover with hot water, and boil until soft. Strain through colander. Add stock and season. Add butter and sufficient good rich milk. Serve hot.

CELERY SOUP

Mrs. J. F. Conroy.

One bunch celery; i pint salted water; i tablespoon chopped onion; i pint milk; i tablespoonful butter; J- table- spoon flour; salt and pepper.

Cut celery into inch pieces, and boil until very soft in salted water, mash in the water left from boiling. Boil the onion in the milk ten minutes, and add it to the celery. Press all through a fine sieve and boil again, adding the butter and flour, (cooked together); salt and pepper to taste. Boil five minutes and strain.

CREAH OF CELERY SOUP

Mrs. F. W. King.

One quart milk; Yz cup rice; i quart soup stock; i large head of celery; lump of butter; salt and pepper; i cup of whipped cream.

Boil the rice in the milk, with a shade of mace, until soft enough to ru!) through a colander. Boil celery in soup stock twenty minutes; add lump of butter, salt and pepper to taste; strain this into the milk, cook together a few minutes. Add cup of whipped cream after pouring soup in the tureen.

CREAH OF ASPARAGUS

Mrs. S. C. Hubbell.

Two bunches asparagus; i pint stock; i tablespoon butter; 2 tablespoons flour; salt and pepper; i pint hot milk.

Cut off the hard parts of the asparagus; boil in the stock half an hour, then rub through a sieve and put on to boil again. Melt the butter and stir into it the flour; add it^the stock and season with salt and pepper. When the soup is boiling add the milk and the asparagus tops which have been previously cooked tender in salted water.

ASPARAGUS SOUP

;\Irs. C. H. Walton.

Two bunches asparagus; i pint white stock; i pint cream or milk; 3 tablespoons butter; i tablespoon chopped onion; 2

88 How We Cook in Los Angeles

tablespoons of flour; i teaspoon sugar: i^ teaspoon salt; one- eighth teaspoon pepper.

Cut off heads of asparagus and stew the rest with stock. Cook butter and onion ten minutes; add flour and stir until smooth. Add this with seasoning and simmer quarter of an hour. Rub through a sieve, return to stew pan, add cream and asparagus heads, boil once and serve.

ALMOND SOUP

Mrs. M. M. Bovard.

One quart milk; browned flour; 2 eggs, (whites only); i tablespoon butter; ^ teaspoon extract of almond.

To the milk add the butter and enough browned flour to make the thickness of cream. (Cook in a double boiler). Add the almond extract, and just before serving beat in the whites of eggs beaten stiff, and some blanched almonds chopped finely.

NEW ORLEANS CRAB GUMBO

Mrs. A. J. Glassell.

Two tablespoons flour; 2 tablespoons lard; 2 onions; i tea- spoon gumbo, fillet.

Fry the flour in the lard with the onions, cut up fine, until a nice brown. After the crab is cut up and picked out, add it and stir until all is brown; then put this into ordinary soup stock, and boil until well done. When ready to dish up stir in I teaspoon of gumbo fillet, and pour out as soon as it thickens, as the fillet will get gritty if boiled over a minute.

N. B. This is not okra but fillet, a powder ground from leaves by the Indians.

This recipe will answer for Oyster Gumbo also. But the oysters must be added when the soup is nearly done.

CRAB SOUP

Mrs. C. C. Thomas.

One crab, chopped fine; 2 quarts milk; Yz cup butter; i large spoonful flour: ^2 cup sweet cream.

Cook butter and flour together, do not brown; add milk

and cook until smooth as cream. Season with cayenne pep- per, and salt. Add crab, which scald, but do not boil after adding to the milk. Pour into the tureen ^2 cup sweet cream;

and then add soup.

CRAB SOUP

Mrs. J. W. Hendricks.

One quart milk; 2 medium-sized or i large crab; 6 eggs, (yolks); salt, cayenne or tobasco sauce.

Pick the meat of the crab into fine shreds, and let it soak in the milk for one hour; then put it on the stove, and let it come Just to a boil, stirring constantly. When at boiling point, add the beaten yolks of six eggs; stir quickly for a minute or so, and serve immediately. Season well with salt, and cayenne pepper or tobasco sauce. I prefer the sauce, using about six or seven drops.

GREEN TURTLE SOUP

Mrs. Lincoln.

One can green turtle ; i quart brown stock ; 2 table- spoons each of butter and flour; one lemon.

Cut the green fat into dice and lay it aside. Simmer the remainder of the turtle meat in the stock for half an hour. Brown the flour in the browned butter, add it to the soup. Season highly with salt and pepper. Serve with thin slices of lemon, ^gg balls, and the reserved green fat.

MOCK TURTLE SOUP

Mrs. J. H. F. Peck.

One pint black beans; 4 or 5 quarts of water; }i pound of beef, or ]4 calf's head; ^ pound salt pork; i onion; i grated carrot; i turnip; i teaspoon whole cloves; i lemon; I hard-boiled egg.

Soak the beans over night in cold water. The day fol- lowing, boil them in four or five quarts of fresh water with the beef, (or half of calf's head, ) salt pork, onion, carrot, turnip and cloves, for from three to six hours. Strain through a colander and skim off the fat. Place lemon sliced and hard-boiled egg in tureen, and pour the soup over.

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OYSTER SOUP

Mrs. W. J. Brown.

One quart of hot water; i pint of milk; ^ teacup of butter; i quart oysters; 2 teaspoons salt; }^ teaspoon pepper; 4 crackers, rolled fine.

Put the hot water in a granite stew pan, add the other ingredients in the order they come; boil as soon as possible, then add the oysters; let the whole come to a boiling heat quickly, remove from the fire and serve hot.

BISQUE OF OYSTERS

Mrs. Frank E. Phillips.

One quart of oysters; i quart of sweet cream; i pint of chicken stock; i pint stale bread crumbs, scant; 2 table- spoons of butter; I tablespoon of flour; yl teaspoon of white pepper; i-io teaspoon of cayenne pepper; i bay leaf; i sprig parsley; i stalk of celery; i small slice of onion; i bit of mace; 4 eggs — yolks only.

Put the chopped oysters with their own liquor, half the stock and seasoning, into a stew pan, and cook slowl}- twenty minutes. The other half of the stock and bread crumbs put in another stew pan and cook twent)^ minutes. Strain the liquor from the first pan into the second, pressing all the juice from the oysters, then cook ten minutes longer. Re- serve half the cream; put the remainder in a double boiler; mix the butter and flour together until smooth and creamj'. When the contents of the stew pan have cooked ten minutes, rub them through a fine sieve and return to the pan. Add the butter and flour; stir the mixture until it boils, then add the hot cream, and set in a cooler place. Beat the yolks and cold cream, stir into the mixture, and cook one minute, (stirring). Use whole spices.

AN EXCELLENT OYSTER STEW

Mrs. A. S. Averill.

One quart of 03'sters; i quart of milk; i teaspoon of flour; salt pork, butter, salt, pepper.

Cut the slice of pork into tiny bits and fry it; add the flour and simmer a few minutes. Then add the oysters and their juice, and allow them to plump in the hot mixture. Heat the milk, season it with butter, pepper and salt, add it to the oysters, and serve very hot.

FISH CHOWDER

Mrs. E. M. Ross.

Fish, weighing lo or 12 pounds; i^ pounds salt pork; 16 or 18 good-sized potatoes; i quart of boiling milk; 12 or 14 hard crackers; 3 pints of water; 2 tablespoons salt; i teaspoon pepper; a little flour; a couple of onions, if desired.

This is said to be Daniel Webster's recipe for chowder. Have the fish well cleaned, leaving on the skin; cut into slices an inch and a half thick, using only the breast, which is the best part for chowder. Cut the pork into thin slices, and put into a very large pot, and fry out all the fat; take out the pork, leaving the fat in the pot. Add the three pints of water, then put in a layer of the fish, covering as much of the surface of the fat as possible. Slice the potatoes thin and put in a la3'er of them; sift in the salt, pepper and flour, then a layer of pork cut in strips, another layer of fish and what potatoes may be left. Fill the pot with water until it covers the whole. Put over a good fire and let it boil twent5'-five minutes. Take the boiling milk and put in the crackers, add to the chowder, and let boil five minutes more. It is then ready to serve.

LONG ISLAND CLAfl CHOWDER

Mrs. E. Veroua May.

Clams ; i pound of salt pork ; 7 onions, medium size ; 9 potatoes; 2 quarts of boiling water; i quart of boiling milk; 34 cup of butter; 4 cups of oj^ster crackers; a pinch of tliyme; salt, pepper.

Chop the pork and brown in the kettle until crisp. Then add the chopped onions and cook slightly, next the chopped potatoes and boiling water. Cut out the tough part of the

^2 How We Cook in Los Angeles

clams and chop it; add the clams and their liquor. Boil thirty minutes, then add the milk, salt, pepper, butter, thyme,, and crushed crackers. Excellent.

CLAM CHOWDER

Mrs. R. M. Widney.

Six tablespoons pickled pork; 2 medium-sized onions; I dessertspoon butter; 2 tablespoons flour; i quart clams; I quart milk; i pint cream; i quart potatoes; 1^4 pints toasted bread; salt and thyme.

Fry the pork, (cut into dice), onions and butter thor- oughly; then add flour; brown well and place on the back of the stove. Put clams over the fire in their own liquor; when they have boiled three minutes, strain them and return the liquor to the fire; add to the liquor the fried pork and onions, milk, cream, and the potatoes — cut into dice, and salt to taste. When about to send to table, add the clams chopped fine, toasted bread cut in dice, and a little thyme.

FISH CHOWDER

Mrs. H. C. Austin.

One pound salt pork, cut into strips; 4 pounds cod or sea bass; chopped onions; parsley; summer savory; pepper; crackers.

Soak the pork in cold water five minutes; cover the bot- tom of the pot with this. Cut the cod or sea-bass into pieces two inches square, and lay enough of this over the pork to cover it; then the chopped onions, (this may be omitted, if desired), parsley, summer savory, pepper and crackers. Re- peat this layering until your fish and pork are used. Cover with cold water, and boil gently for an hour. Then take out the thick part with a skimmer, and, after thickening the other with a little flour and butter, pour it over that you have skimmed out.

One pint of flour; i scant cup sweet milk; J^ teaspoon salt; 2 teaspoons Cleveland's Baking Powder.

Sift the baking powder, salt and flour together, and mix with the milk into a dough soft enough to handle easily. Roll out half an inch thick; cut out with a biscuit cutter, and drop into the boiling stew and boil ten minutes.

M. B. W.

Fish should never be allowed to stand; but should be cleaned immediately, in strongly-salted water. After they are cleaned, they should be washed with a cloth wet in salt water, then wrapped, sprinkled with salt and put in a cool place. Fish should never be soaked; nor put in an ice-chest, as any food which may be in the chest will absorb the odor. Ice may be placed around, but should not touch the fish; ice and water have a tendency to soften fish: a soft fish is unfit to eat.

BAKED WHITE FISH

Mrs. E. H. Sanderson.

Steam a white fish until tender; remove bones; sprinkle with salt and pepper; shred.

Dressing: Heat i pint of milk, % pound flour, cook. When cold, add two eggs, ]^ pound butter. Season with a little grated onion and parsley. Bake in alternate layers of fish and sauce. Sprinkle top with crumbs and butter, and brown Garnish with slices of lemon and hard-boiled eggs, and serve with more sauce.

BAKED SHAD

Practical Housekeeping.

Open and clean the fish; leave on the head, if preferred; cut out the backbone, from the head to within two inches of the tail, and fill with the following mixture: Stale bread crumbs; i large onion; 2 ounces of butter; salt, pepper, a little parsley and 2 yolks.

Soak the bread in water, squeeze dry, mince the onion and fry in butter. Add the bread, butter, and seasoning of pepper, salt and parsley. Heat thoroughly. After taking

from the fii^, add the yolks, well beaten. Stuff. When the fish is filled, wind it with tape, place in baking pan, baste slightly with butter, and cover bottom of pan with water. Serve with Qgg sauce.

BAKED HALIBUT

Juliet Corson.

A halibut, weighing three or four pounds; i quart of tomatoes; i medium-sized onion; garlic, size of a dried pea; salt, pepper, butter, bread crumbs.

The fish is to be cleaned and washed; the fins and tail trimmed; then laid in a baking dish in which it can be sent to the table; or in a pan from which it can be removed with- out breaking. The tomatoes and onion are to be peeled, sliced and placed in the pan with the fish, also the garlic — minced very fine, and a palatable seasoning of salt and pep- per. The fish is to be dusted with fine sifted crumbs and dotted with butter. Bake half an hour in a moderate oven. Hither fresh or canned tomatoes may be used.

BAKED FISH

Mrs. M. B. Welch.

A fish weighing from four to six pounds is a good size to bake. It should be cooked whole to look well.

Make a dressing of bread crumbs, butter, salt and a little salt pork, chopped fine, (parsley and onions if you please); mix this with one o-gg. Fill the body, sew it up and lay it in a large dripper; put across it some pieces of salt pork, to flavor it ; put a pint of water and a little salt in the pan. Bake it an hour and a half; baste frequently. After taking up the fish, thicken the gravy and pour over it.

[This is a good way to bake Barracuda or any California fish. — Eds.]

DRY STUFFING FOR BAKED FISH

Mrs. F. W. King.

One cup of cracker crumbs; ^ cup of melted butter; i

g6 How We Cook in Los Angeles

saltspoon of salt; i saltspoon of pepper; i teaspoon of chopped onion; i teaspoon of parsley; i teaspoon of piclcles; i tea- spoon of capers.

Stuff the fish, and, when baked, served with HoUandoise Sauce, prepared as follows :

One half cup of butter; yi cup of boiling water; 2 lemons, (the juice); 2 eggs, (yolks); ^ teaspoon of salt; a speck of cayenne.

Beat the butter to a cream, add the yolks, lemon juice, cayenne and salt, set the bowl in a pan of boiling water, stirring constantly until the sauce thickens.

TO COOK COARSE=GRAINED FISH, (Sculpin excepted)

Mrs. Carl Schutze.

One sliced onion; 6 pepper-corns; 6 corns allspice; 3 cloves; i bay leaf; i piece of lemon peel; ^2 cup vinegar.

Pour into a fish kettle, or large shallow pan, sufficient water for cooking the fish. Salt it well. Add onion, pepper- corns, cloves, all-spice, bay leaf and lemon peel. To do away with the odor of kelp, if any there be, add the vine- gar. Boil all this before putting the fish in. Set the kettle where it will keep just under boiling heat — for three-quarters of an hour. Drain and serve wnth sauce.

EGG SAUCE FOR FISH

Two tablespoons flour; 2 tablespoons butter; i cup milk; I cup fish water; i 0.%%.

Rub flour and butter together; boil; but not long enough to become yellow. In another dish, boil fish water and milk, from which the cream has not been taken; add to the butter and flour, and stir altogether till smooth; season with salt if necessary. Let the sauce simmer till ready for use; add the ^^% last — boiled hard and chopped fine.

BOILED FISH

Mrs. E. R. Smith.

Wrap fish in a cloth and boil three-quarters of an hour in

a kettle of hot water with salt enough for seasoning. Remove cloth carefully and place the fish upon a platter.

SAUCE FOR FISH

Milk; corn starch; 3 hard-boiled eggs; butter.

Heat the milk in sauce pan, afterward thicken with corn starch; add the eggs, chopped fine. Season with butter. Pour over the fish.

Any kind of large fish may be used. Barracuda is a favorite.

HALIBUT AU GRATIN

Mrs Frank Phillips.

One pint cooked halibut; 1% cups sweet cream or milk; i cup bread crumbs; i tablespoon flour; 2 tablespoons butter; y^ teaspoon pepper; V2 teaspoon onion juice; i)4 teaspoon salt.

Break the fish into flakes with a fork. Sprinkle with half the pepper and one teaspoon of salt. Mix lightly. Heat the milk in a small sauce pan, mix the flour and one spoon of but- ter. Stir it in the boiling milk, cook one minute; add the onion juice, pepper and salt. Remove from the fire. Put in dish in layers, the last, a layer of cream sauce. Sprinkle with bread crumbs and the remainder of the butter. Cook fifteen minutes. More heat is required on the top than at the bottom.

HALIBUT HAITRE d'HOTEL

Three pounds of halibut; i tablespoon butter; i tablespoon chopped parslej^; bread crumb.<, egg, salt, pepper.

Cut thfe halibut in pieces three inches square; dip each in beaten egg, then in sifted bread crumbs. Fry in lard to a rich brown. Rub the butter to a cream, add lemon juice, parsley, salt and pepper. Mix, and spread on the hot squares of hali- but. Set in the oven just long enough to melt the butter, then serve. A delicious breakfast dish.

How We Cook in Los Ano^eles

FISH a la CREAH

Mrs. J. J. Meyler.

Two pounds of fish; i quart milk; i spoonful butter; 2 spoonfuls flour; ^2 onion; lemon, tobasco sauce, salt.

Boil halibut or coarse grained fish fifteen minutes. Remove the skin, pick in pieces. Sprinkle with salt. Put three- fourths of the milk in a custard boiler to heat. Mix the but- ter and flour with the remainder of the milk, and cook until quite thick; then ndd the onion, finely chopped, and two drops of tobasco sauce. Put alternate layers of fish, and dressing in a baking dish, with a slice of sweet rind lemon quartered over the dressing. Have the dressing cover the entire top. Bake slowly half an hour. Garnish with slices of lemon.

CREAM FISH

Miss Delia demons.

Six pounds of fish boiled, cooled and picked in pieces.

Sauce — I quart of milk; i onion, cut fine, tied in a bag and boiled in the milk. Rub a teacup of butter in enough •sifted flour to make the milk like rich cream. Stir into the boiling milk and cook thoroughly. Season with salt, pepper, and finely chopped parsley. Mix with the fish. Sprinkle bread crumbs over the top, and bake a few minutes.

FRIED FISH OF ANY KIND

Mrs. H. C. Austin.

Clean, wash and dry the fish; lay in a large flat dish; salt and dredge with flour. If the fish is large and thick slice it; have ready a frying pan of hot lard or butter; put it in and fry to a good brown.

A NICE BREAKFAST DISH

Mrs. A. C. Jones.

Broil sardines delicately, and serve on toast with lemon. BROILED TROUT

Every-Day Cook Book.

Clean, and split them open; season with a little salt and cayenne; dip in whipped egg, dredge with flour and broil over a clear fire. Serve with sauce.

BOILED TROUT

Put the fish in boiling salted water, with a dash of vine- gar in it; remove all scum as it rises, and boil the fish until their eyes protrude. Lift without breaking. Drain. Serve on a napkin. To be eaten with shrimp, or anchovy sauce.

FISH TOAST

Mrs M. G. Moore.

Salted fish — i tablespoon butter; i tablespoon flour; i cup sweet milk; i hard boiled egg; some toasted bread; pepper.

Shred fish into small pieces; freshen in cold water. Heat butter in frying-pan; stir in the flour; cook; add one cup or more of sweet milk, eggs, chopped fine, and last the fish, after first draining from the water. Add a little pepper, and pour over a nice dish of toast. The sauce is excellent with baked potatoes.

BREADED SMELTS

Juliet Corsou.

Smelts; milk; cracker dust; beaten &gg.

The smelts should be wiped dry, then dipped in milk, rolled in cracker dust, dipped in beaten egg, rolled again in cracker dust, and fried brown in smoking hot fat. When taken from the fat lay them upon brown paper a moment to free them from grease.