FINNAN HADDIE

["Mrs. C. C. Carpenter.", "Half pound finnan haddie, picked and braized in butter; I cup cream; i hard-boiled egg, cut in small pieces; the yolk of I raw Qgg; i teaspoon of grated Edam cheese; thicken with flour. Season to taste, cook seven or eight minutes, and serve in chafing dish.", "SALT FISH PUDDING— (Breakfast Dish)", "Mrs. B. C Whiting.", "Should you have some Alaska salmon left over, or a lit- tle mashed potato, or boiled rice, or both, instead of throwing", "loo How We Cook in Los Angeles", "away, butter a pudding dish and put in alternate layers of the potato, rice, and fish, then grated bread crumbs over the top, and pour over a cup of sweet cream, or drawn butter, then bake. You can add pepper and more salt if necessary. Hard- boiled eggs chopped and a little fish sauce is an improvement. Garnish with sliced lemon and parsley.", "BOILED SALMON", "Every-Day Cook Book.", "The middle slice of salmon is best. Sew the fish neatly in a bag made of mosquito net, put in boiling salted water. Boil gently, allowing a quarter of an hour to the pound. When done unwrap, being careful not to break the fish, and lay it upon a hot dish. Have ready a large cup of drawn butter, very rich, in which has been mixed a tablespoon of minced parsley, and the juice of a lemon. Garnish with parsley, and sliced eggs.", "SALHON LOAF", "Mrs. \\V. W. Ross.", "One cup bread crumbs; i can salmon; 4 tablespoons melted butter; 4 eggs; salt and pepper to taste.", "Remove all bones and pieces of skin from fish. Stir to- gether with other ingredients and turn into a greased pan, and steam one hour. Serve with following sauce.", "Sauce for Salmon Loaf — i cup boiled cream; i tablespoon corn starch, heaped\\ i tablespoon melted butter; yolk of i egg.", "Thicken the cream after it is boiled with the corn starch, wet with salmon juice; add butter and yolk of egg well beaten.", "SALMON LOAF", "Mrs. K. F. C. Klokke.", "One can salmon; 4 eggs; i cup bread crumbs; butter size of an ^%'g, melted and cooled; pepper, salt. Steam half an hour.", "Sauce — I ^<gZ^ or yolks of two; % cup butter; ^-i cup of boiling water; i lemon, juice only.", "ESCALOPED SALHON", "Mrs. Adolf Ekstein.", "Bread crumbs; salmon; milk; flour; butter; pepper; salt.", "Place in baking d:sh alternate layers of bread crumbs, and salmon picked to pieces. Thicken some milk with a little flour; season with butter, salt and pepper. Pour over the fi:^h while hot. Bake till brown.", "ESCALOPED SALMON", "Mrs. Augusta Robinson.", "One egg; ^ cup of milk; a few drops Worcestershire sauce; bread crumbs.", "Remove bones from a piece of boiled salmon. Fill a baking dish with alternate layers of bread crumbs and salmon; top layer of crumbs. Season each layer of crumbs with salt, pep- per and small pieces of butter. Beat the ^<g<g separately and well, add milk and Worcestershire sauce. Pour over the es- caloped salmon. Bake fifteen minutes with cover, then remove cover, and brown five minutes.", "Codfish may be used in the same way very satisfactorily as a breakfast dish.", "COLD SALMON", "Mrs. K. F. C. Klokke.", "Six laurel leaves; handful of parsley; ^ lemon, sliced; I onion, good-sized, sliced; i carrot, sliced; i spoonful white pepper — whole; yi spoonful cloves; plenty of salt, vine- gar, water, lettuce, sliced egg, mayonnaise.", "Boil the parsley, laurel leaves, lemon, onion, carrot, pep- per, cloves, and salt, in equal parts of vinegar and water. In this while boiling lay the cuts of salmon, which should be one and one-half inches thick. Cover and cook slowly from five to ten minutes. Place the salmon on platter to cool. Garnish with sliced eggs, sliced lemons, and lettuce. Serve with mayonnaise.", "I02 How We Cook in Los Angeles", "ROASTED CODFISH", "Mrs. M. G Moore.", "Select a thick piece of dry codfish; do not wash or soak it; toast both sides to a deep brown; pound it to pieces with a dull knife. Pour boiling water over it, and let it simmer a few minutes, drain off the water; repeat this operation two or three times. Drain, season with pepper and butter, and set it in a hot oven for a few minutes. Delightful with baked potatoes.", "CODFISH BALLS", "Mrs. A. C. Radford.", "Codfish; mashed potato; butter; sweet milk; a beaten 0.%^.", "After washing and soaking the fish, mince it fine; and boil twenty minutes. Turn off the water, cover again with fresh boiling water, and boil anotlier twenty minutes. Drain it dry and spread upon a dish to cool. Add an equal quantity of mashed potato; work into a stiff batter, by adding a lump of butter, sweet milk, and egg. Flour your hands, and make the mixture into balls; drop into boiling lard, or good drippings, and fry them to a light brown.", "CODFISH BALLS", "Mrs. T. J. Carran.", "Equal quantities of codfish and mashed potato; red beets — cooked; salt pork.", "Carefull}^ pick and wash the codfish, mix thoroughly with the potato and chopped beets, work into balls, brown in the fat of salt pork, and garnish with bits of fried pork.", "TO COOK CODFISH", "Mrs. C. G. Dubois.", "Two-thirds quart of codfish; i pint cream; j/ pint milk; I tablespoon flour; i ^ZZ'^ 2 tablespoons milk; butter, size of butternut.", "Shred the codfish; soak till fresh: place in saucepan with cream and the milk; boil once. Beat egg and flour together, with the milk; add same to the fish, stirring constantly till done. Season with butter. Serve on toast.", "ESCALOPED CODFISH", "Two cups cold mashed potatoes; i pint sweet milk; 2 raw eggs; lump of butter, size of a walnut; salt; pepper; codfish.", "Pick codfish in pieces, and soak in lukewarm water over night, or for several hours; change the water a few times. Mix the potatoes, milk, eggs, codfish and butter thoroughl)-. \" Season with salt and pepper, if necessary. Bake in buttered dish one half hour.", "TURBOT a la CREilE", "Mrs. C. J. Ellis.", "Boil a cod or bass; after it is cooked, and cold, remove the bones. Chop very fine, and season with salt and pepper.", "Sauce — One pint of milk; 3 tablespoons of flour; a very little chopped onion; parsley; nutmeg; salt; pepper; 2 table- spiions of butter.", "Mix the milk and flour; put in a stewpan over the fire. Add the seasonings, and when thick, the butter; then put in a dish a laj^er of fish, and a layer of sauce, until it is full. Cover with bread crumbs, and bake half an hour.", "FISH TURBOT", "Mrs. F. W. King.", "One cup of sweet milk; 2 tablespoons of flour; i table- spoon of butter, large; 2 eggs; any kind of cold fish; pepper, salt.", "Let the milk come to the boiling point, add the flour, butter, pepper and salt to taste. Cool it and add the eggs well beaten. The fish should be freed from bones, and picked in pieces. Put in an escalop dish, first a layer of dressing, then of fish; repeat until the dish is full. Sprinkle the top with cracker crumbs and bits of butter. Bake a light brown.", "Mrs. L. %V. Wheeler.", "Cod, halibut, or any kind of white fish; one cup of milk; I tablespoon of butter; i teaspoon of flour; i egg; pepper; salt; a little chopped onion, and parsley.", "lo^ How We Cook in Los Angeles", "Rub the butter and flour together, scald the milk and add to them, and cook until it thickens; add the beaten egg. Cook a few minutes longer, then stir in the onion and parsley. Steam the fish ten minutes, pick it fine, season with salt and pepper. Put a layer of fish in a dish, cover with the dressing. Repeat until the dish is filled. Cover the top with a layer of bread crumbs, and bake twenty minutes.", "0Y5TERS\"a la POULETTE", "Mrs. Hancock Banning.", "One dozen oysters; ^ ounce of butter; i gill of cream; )^ of a lemon; i teaspoon of dissolved flour; yolk of one o^gg; salt; chopped parsley.", "Scald the oysters in their own liquor; drain; add to the liquor the salt, butter, lemon juice, cream and flour. Add the beaten yolk, and stir until it thickens. Place the oys- ters in a hot dish; pour the sauce over them, adding a very little chopped parsley.", "ESCALOPED OYSTERS", "Mrs. A. S. .\\verill.", "One can of oysters — choice; i dozen soda crackers; salt; pepper; butter; i Qgg\\ i cup of milk.", "Drain the oysters; crush the crackers, (but not too fine); cover the bottom of a baking dish with the crumbs; cover it with a layer of oysters, seasoned with salt and pepper; cover it with crackers, dotted thickly with butter. Repeat until the dish is nearly filled, having the last layer of crack- ers and butter. Beat the egg with the milk and pour over the dish. Bake half an hour, until delicately browned. Serve at once.", "CREAfl OYSTERS", "Mr.s. J. W. McKiuley.", "One can fine, large oysters; i pint cream; }2 cup cracker crumbs, rolled fine; pepper, salt and butter to taste.", "Put the oysters and cream into separate kettles to heat.", "The oysters, when the edges curl, are to be taken from the juice in the kettle and put on a platter to keep warm. Sift the cracker crumbs into the cream, add the oyster juice. Season with pepper, salt, and more or less butter, as the richness of the cream may require. Pour over the oysters and serve very hot. This is nice served on slices of toast.", "CREAMED OYSTERS", "Mrs. S. C. Hubbell.", "One pint oysters; i tablespoon melted butter; i tablespoon flour, rounding; i cup hot milk; salt, pepper — cayenne, lemon juice, celery salt.", "Mix butter and flour; pour on the hot milk slowly, beating well; seasoning with salt, pepper — caj'enne, celery salt, and a little lemon juice. Parboil the oysters, drain, and add to the sauce.", "DEVILED OYSTERS", "Marion Harland.", "One quart fine oysters; cayenne pepper; lemon juice; some melted butter; egg, beaten light; ^^ cup rolled cracker.", "Wipe the oysters dry, and lay in a flat dish. Cover with a mixture of melted butter, cayenne pepper (or pepper sauce), and lemon juice. Let them lie in this for ten minutes, turn- ing them frequently; roll in the crumbs, then in the beaten ^gg, again in the crumbs, and fry in mixed lard and butter, made very hot before the oysters are dropped in.", "FRIED OYSTERS", "Mrs. il. J. Danison.", "Three eggs; a few crackers; butter; salt.", "Drain oysters, spread them upon a cloth and press another upon them to absorb all moisture. Have ready yolks of eggs well beaten; in another dish, fineh^ crushed crackers. Dip oy- sters, alternately in the Q.gg and crackers, rolling over so as to become well incrusted. In the frying pan heat sufficient but- ter to entirely cover the oysters. Fry both sides quickly to a light brown. Dry in colander before serving. Salt to taste.", "io6 How We Cook in Los Anp;eles", "BROILED OYSTERS", "Finely rolled crackers; some melted butter; salt.", "The oysters, after being strained, are rolled in cracker crumbs; then shaken gently on a rough towel. Dip in melted butter; roll in cracker crumbs and broil on gridiron. Serve hot.", "CURRIED OYSTERS", "Practical Housekeeping.", "One quart of oysters; ^' cup of butter; 2 tablespoons flour; I tablespoon currj' powder.", "Drain the liquid from the oysters into a sauce pan, add butter, flour, and curry powder well mixed. Boil; add oysters and a little salt. Boil up once, and serve.", "OYSTER ROLL", "Cut a round piece of bread six inches across, from the top of a well-baked round loaf Remove the inside, leaving a crust half an inch thick. Make a rich oyster stew, put in the crust first a layer of the oysters; then of bread crumbs. Repeat until it is filled. Put the cover on top. Glaze the loaf with the beaten yolk of an egg. Place in the oven for a few moments. Serve verj- hot.", "OYSTER PIE", "Two pounds of veal; i quart of oysters; suet, flour, butter, salt, pepper, biscuit dough.", "Cut the veal, and a small piece of suet into small pieces. Boil until well done. Thicken the stock with flour, remove from the fire, add oysters, some bits of butter, pepper, and salt. Place in buttered baking dish and cover with a crust, prepared as for baking powder biscuit. Bake until the crust is done.", "OYSTER PATTIES", "Mrs. A. C. St. John.", "Pie crust; oysters; butter; pepper, salt.", "Line gem pans with rich pie crust, and bake in a quick", "oven. Have ready a stew made of either canned, or fresh oysters, quite thick, and well seasoned. Remove the crusts from the pans, fill with the oysters, and serve hot. These with baked potatoes aie good for luncheon.", "One pint of oysters makes one dozen patties.", "OYSTER SHORT CAKE", "Mrs. Susie G. Hill.", "One and a half cups flour; i tablespoon lard; ^4 teaspoon Cleveland's baking powder; a pinch of salt; sweet milk; but- ter size of an egg.", "Mix baking powder, salt and lard in the dry flour; add just enough milk to make a dough that will roll out. Spread on butter, roll it again, and repeat until all the butter is used. Bake in two layers in a quick oven.", "Filling — I quart of oysters; i tablespoon butter; ^i cup of sweet milk; 3 crackers, salt, pepper.", "Season the oysters with butter, salt and pepper. Stew them a few minutes, add the milk, and when it comes to the boiling point, add the cracker, finely rolled. Place between and on top of the cake.", "OYSTER COCKTAIL", "Miss Ruth Childs.", "Three tablespoons of tomato catsup; 6 tablespoons oyster liquor; 2 teaspoons Worcester.shire sauce; 2 teaspoons pepper sauce; 3 lemons, juice only; a little salt; 175 California oysters. Mix and serve.", "OYSTERS IN ICE", "Mrs. Hugh W. Vail.", "Take a block of ice one-and-a-half feet long by one foot wide. Melt the center with a plate full of hot water. Place several oysters in the hollow, and slices of lemon around the top. Set the ice on a napkin, and garnish with watercress, or parslej\\", "io8 How We Cook i7i Los At^gelcs", "DEVILED LOBSTER", "Mrs. Chas. Howland.", "One can lobster; 2 tablespoons flour; 2 tablespoons butter; i teaspoon mixed mustard; i pint milk; i onion; crumbs, cay- enne pepper and salt.", "Beat flour, butter, and seasoning together. Stir in the boiling milk. Add the chopped lobster, cook two minutes, then pour into a baking dish. Cover with crumbs and brown in the oven.", "STEWED LOBSTER", "Mrs. J. H. Norton.", "Two lobsters freshly boiled; V3 pint sweet cream; 3 eggs; I ounce melted butter; salt, pepper — cayenne.", "Pick the meat from the lobsters, cut in dice, about half an inch in size; put into a sauce pan with the butter, and other seasoning. Cook five minutes. Add the cream, into which the eggs have been beaten. Let it come almost to the boiling point, when it will be ready to serve, on slices of toast if pre- ferred. To be eaten hot.", "LOBSTER a la NEWBERQ", "Mrs. C. E. Thorn.", "Four pounds lobster; 3 hard-boiled eggs, (yolks); }{ pound butter; Vs cup cream; i large tablespoon flour; salt, pepper to taste.", "Remove the yolks of the eggs, mash fine, with 2 table- spoons of the cream. Rub the butter smooth with the flour, and put in a farina boiler. When the butter is melted add the cream, and stir until scalding hot. Add the yolks of eggs and the lobster. Season with salt and red pepper; stir gently until thoroughly heated.", "CREAMED LOBSTER", "Mrs. S. C. Hubbell.", "One pint lobster; i cup milk; i cup cream; 2 tablespoons flour; salt, cayenne pepper.", "Cut the lobster in small pieces. Thicken the milk and", "cream, with the flour; season to taste. Let it boil up once, and add the lobster, which should be thoroughly heated; when ready to serve.", "CRAB FOR LUNCHEON", "Mrs. Charles Forinan.", "Six spoons of minced crab; 2 spoons cracker crumbs; 2 hard- boiled eggs, chopped fine; ^^ lemon; nutmeg, cayenne pepper, salt.", "Mix the crab, cracker and eggs. Add the juice of the half lemon, a dust of nitmeg, cayenne and salt to taste.", "One spoon butter; i spoon flour; i spoon onion, finely minced; i pint stock or water; 2 sprigs parsley.", "Warm the butter in a sauce pan. Sprinkle in the onion and parsley. Cook thoroughly without browning, then add the flour, stirring constantly until cooked; then the boiling stock or water Beat thoroughly to prevent lumping. Mix with the prepared crab, place in a buttered dish, and bake twenty minutes. Serve on a platter surrounded by noodles prepared as follows:", "Two eggs; 2 spoons of cold water; flour.", "Make eggs, flour, and water into astififdough, kneading it twenty minutes at least; roll it out very thin; sprinkle lightly with flour, and fold over closely like a jelly roll. Cut into fine strips, separate lightly, and let them dry on the pastry board for an hour or more. Put these, an handful at a time into boiling salted water. Skim out when done. Keep them warm until enough are cooked. Heat a spoonful of butter in a pan, add a spoonful of cracker crumbs; brown lightly and mix it thoroughly through the noodles. Surround the crab, placing all in the oven for a moment, Ihat it may be evenly heated.", "DEVILED CRAB", "Mrs. R. R. Glas-seH.", "12 crabs; i onion; i dozen mushrooms; i teacup cracker crumbs; i teacup cream; i egg; i lemon; butter; pepper; cayenne.", "Boil the crabs half an hour, then pick out flesh and fat,", "How We Cook in Los Angeles", "discarding the dtradman's fingers. Heat in a saucepan a lump of butler — size of an ^%Z. Chop one onion fine and fry until brown. Add the prepared crab meat, and the mush- rooms. Moisten the cracker crumbs with the cream and the ^Z% yo^^\" add lemon juice. Salt to taste, and a thick sprinkle of caj'enne. Stuff the crab shells, cover with crumbs, putting a small lump of butter on top of each. Bake twenty- minutes.", "N. B.— Two California crabs equal a dozen Eastern crabs.", "CRAB a la CREOLE", "Mrs. Hugh W. Vail.", "I crab; 2 green peppers; butter, size of a walnut; i onion; I tomato, (large); 2 tablespoons of flour; cream; pepper; salt; toasted bread.", "Chop the pepper and onion very fine. Add the butter and tomato, (skinned), and simmer them for ten minutes in a saucepan, rubbed with onion before using. Add pepper and salt. Mix the flour with enough cream to look like drawn butter; add the tomato sauce to this. Let it come to a boil, then add the picked crab, and serve immediately on slices of toast.", "CRAB EN COQUILLE", "X. Y. Z.", "Pick the meat from the shells, mince and mix it with a cream sauce. Season with salt and pepper. Put the mixt- ure in the crab shell, as in a scallop shell; cover with but- tered cracker crumbs, and bake until brown.", "Four terrapins; 8 ounces butter; 4 tumblers cooking sherry; 4 eggs —yolks only; flour; salt; cayenne; black pepper.", "Wash the live terrapins in several waters, until perfectly clean; throw them into a pot of boiling water, allowing to each one teaspoon of salt. Cook until so tender that the legs", "can be easily pulled oflF. Take them out. Remove tlie top shells, the sand bag, and the gall, (very carefully). Cut the remainder into small pieces — rejecting nothing but the intes- tines and skinny portions. Put it in a stewpan, with the sherry, and the butter, cut in pieces and rolled in flour. Season with cayenne, black pepper and salt. Let it come to a boil, and just before serving, stir in the beaten yolks. This is sufficient for eight or ten persons.", "DEVILED SHRIMPS", "Mrs. Willard H. Stiinson.", "One tablespoon of butter; i tablespoon of flour; yi pint cream; 2 yolks; 2 tablespoons catsup; )4 teaspoon mustard; pepper; cracker crumbs.", "Mix flour and butter in a saucepan — without burning; add the cream, stirring constantly until thoroughly cooked and smooth. Pepper to taste, and stir in the yolks, slightly beaten. When cold, add the mustard moistened with the catsup. Mix the shrimps with the dressing. Fill the shells. Dust with cracker or bread crumbs, and bake until brown.", "TIHBALE OF SHRIHP", "Mrs. Ezra T Stimsoii", "To each pint of shrimps allow one tablespoon of butter; 2 tablespoons of flour; 2 tablespoons of chopped parsley; i teaspoon of salt; i saltspoon of pepper and a dash of cayenne; 2 cups of cream or milk; 3 hard-boiled eggs.", "Melt the butter, add the flour and stir until smooth; add the cream and stir constantly until the mixture thickens; add the eggs, after having passed them through a sieve; then the shrimps chopped fine, or rather small pieces; then the seasoning. Fill timbale cases; cover top with bread crumbs and bits of butter and brown in hot oven.", "FRIED FROGS LEGS", "Mrs. Lincoln.", "Remove the skin from the hind legs — which is the only", "TI2 How We Cook in Los Afigeles", "part used. Dip in crumbs, seasoned with salt and pepper; then in egg, and again in crumbs. Wipe the bone at the end; put in a basket, and fry one minute in smoking -hot fat. Drain and serve. Some parboil them in boiling salted water and a little lemon juice before frying.", "SWEETBREAD PATTIES", "Mrs. I. N. Van Nuys.", "Four sweetbreads; ^ pint mushrooms; Y^, lemon; 2 table- spoons of butter; 2 tablespoons of flour; ^ pint of cream; i teaspoon of salt; a pinch of pepper; a grating of nutmeg.", "Squeeze the lemon juice over the sweetbreads and dice them. Melt the butter with the flour in a porcelain sauce- pan, stirring carefully, without browning. Add cream, salt, pepper and nutmeg; then the mushrooms and sweetbreads. Fill pattie cases — procured at the confectioners. Garnish the dish with parsley.", "BRAIN PATTIES", "Mrs. J. H. Norton.", "Two sets of brains; y^ bottle of mushrooms; French peas; drawn-butter sauce; pepper; salt; nutmeg.", "Boil, clean, and chop the brains very fine. Season with pepper and salt. Have ready the drawn-butter sauce — quite rich and thick. Stir the brains into the sauce, that they may get heated thoroughly. Chop the mushrooms fine and add to the sauce. Fill the pastry shells wnth the mixture, plac- ing on the top of each pattie French peas that have been heated, and seasoned with salt and pepper. Grate a little nutmeg on the patties before putting on the peas.", "Delicious as an entree.", "CHICKEN PATTIES", "Every-Day Cook Book.", "Cooked chicken; yi pint of milk; i teaspoon of corn starch; i teaspoon of butter; salt; pepper; puff paste.", "Mince the chicken; season well; stir into it a sauce made of the milk, thickened with corn starch, seasoned with butter,", "114- How We Cook in Los Angeles", "salt and pepper. lyine small pattie tins with rich pufF paste. Bake in a brisk oven. Fill with chicken. Return to the oven for a few minutes to brown slightly.", "IMITATION PATTIE DE FOIE QRAS", "Marion Harland.", "lyivers of 4 or 5 fowls and as many gizzards; 3 tablespoons melted butter; i chopped onion; i tablespoon Worcestershire, or other pungent sauce; salt and white pepper to taste; a few truffles — if you can get them.", "Boil the livers until quite done; drain and wipe dry, and, when cold, rub them to a paste in a Wedgewood mortar. lyCt the butter and onion simmer together very slowly at the side of the range for ten minutes. Strain them through thin muslin, pressing the bag hard to extract the full flavor of the onion, and work this well into the pounded liver. Turn into a larger vessel, and mix with it the rest of the seasoning, working all together for a long while. Butter a small china or earthenware jar or cup, and press the mixture hard down within it, interspersing it with square bits of the boiled giz- zards, to represent truffles. Of course, the latter are pref- erable; but, being scarce and expensive, they are not alwaj^s to be had. If you have them, boil them and let them get cold before putting them into the pattie. Cover all with melted butter, and set all in a cool, dry place.", "This pattie is a delicious relish, and is more easily attain- able than would at first appear. The livers of a turkey and a pair of chickens or ducks will make a small one, and these can be saved from one poultry day to another, by boiling them in salt water, and keeping in a cool place. Or, one can often secure any number of giblets, by previous application at the kitchen of a restaurant or a hotel.", "MUSHROOn PATTIES", "Mrs. T. A. Lewis.", "One tablespoon butter; i tablespoon flour; i can mush- rooms; salt and pepper.", "Cook together the butter and flour, stir in graduall}^ the", "Entrees ii^", "liquor from the mushrooms that has been heated to boiling, then add the mushrooms and season with salt and pepper. Fill pattie shells with the creamed mushrooms and brow^n in oven. Serve hot.", "CREAMED SWEETBREADS", "Mrs. H. J. Fleishman.", "Half pound calves' sweetbieads; 2 tablespoons flour; 2 table- spoons butter; 2 tablespoons tomato pulp, thick; i tablespoon chopped mushrooms; i teaspoon sugar; cream, pepper, salt to taste; boiling milk.", "Boil the sweetbreads in salt water. Mix flour and butter. Add sufiicient milk and cream to make a thick sauce. Add tomato, mushrooms, sugar, pepper, and salt.", "Brains maybe cooked in the same way.", "THE QUEEN'S SWEETBREADS", "Mrs. W. J. Elderkiu.", "After carefully preparing your sweetbreads, parboil them, then cut in slices about one inch in thickness. Dip quickly into melted butter, then cover with finely grated cheese. Dip these into the yolks of well beaten eggs, then in finely prepared bread crumbs. Fry in very hot lard, a golden brown. Serve very hot with tomato sauce and finely chipped celery.", "VEAL OR CHICKEN CROQUETTES", "Mrs. C. C. McLean.", "One pint minced veal or chicken; ^ pint milk; i table- spoon butter; 2 tablespoons flour; i tablespoon chopped pars- ley; pepper, salt.", "Mix the butter and flour, stir it into the milk, cook until it thickens. Add the meat, pepper, salt and parsle3^ When cold shape in molds and fry in deep lard or butter.", "CHICKEN CROQUETTES", "Mrs. Charles Carpenter.", "One large chicken; i set of calves' brains, or sweetbreads ;^ I pint cream; % pound butter; 4 yolks of eggs; juice of half a lemon; salt, pepper, cayenne, mace, flour, bread crumbs.", "JIT 6 How We Cook in Los A7igeles", "Free the chicken meat from the bones; mince it fine, add ■the parboiled brains, or sweetbreads, rub all to a smooth .paste. Add the cream, butter, and seasoning. Put over the fire in a porcelain-lined kettle. When it boils, add an hand- ful of flour. When it becomes a stiff paste stir in the yolks and juice of the half lemon. Boil up once. lyCt the paste cool over night, closely covered. Roll out in a cool place, in small bolsters. Dip in powdered bread crumbs, then in ^z%> then in crumbs again. Fry in new lard, very deep.", "CHICKEN CROQUETTES", "Mrs. S. C. Hubbell.", "Half pound chicken, chopped and seasoned with salt, pep- per, cayenne, celery salt; lemon juice; onion juice; chopped parsley; cream sauce to make quite soft.", "Keep on ice until hard, then roll, dip in crumbs, beaten ^%%^ and again in crumbs, fry in hot lard. Serve with thin cream sauce and green peas.", "Cream sauce — Two tablespoons melted butter; 2 table- spoons corn starch, heaping; i pint hot milk; salt, pepper, celery salt, cayenne.", "Mix butter, and corn starch. Add the milk slowly, beat- ing well, and season.", "TIMBALE OF CHICKEN", "Mrs. T. A. Lewis.", "Half pound cooked chicken; i gill cream; whites of five •eggs; I teaspoon salt; a little cayenne pepper.", "Chop the chicken very fine, then pound it to a paste, adding gradually the cream. Then add the whites of three eggs, beat each one well into the mixture before adding another. Add the salt and cayenne pepper. Stir in carefully the", "whites of two eggs beaten to a stiff froth. Have your timbale cups well buttered; fill half full with the mixture, stand them in a pan of hot water and bake in a moderate oven twenty minutes. Serve hot with cream mushroom sauce.", "Entrees iij", "TONGUE CROQUETTES", "Mrs. J. H. Norton.", "One tongue, good size; 2 eggs, beaten; small quantity pota- toes, cooked; melted butter; Worcestershire sauce, celery salt, salt, pepper.", "Boil the tongue very tender, chop very fine. Add the potatoes chopped, the eggs and a small quantity of melted butter; season. Make into any shape desired. Roll in beaten Q^g, then in cracker dust, fry in hot laid to a light brown. Garnish with green and serve.", "SHAD ROE CROQUETTES", "Miss Parloa.", "One pint cream; 4 tablespoons corn starch; 4 shad roe; 4 tablespoons butter; i teaspoon salt; the juice of two lemons; a slight grating of nutmeg, and a speck of cayenne.", "Boil the roe fifteen minutes in salted water, then drain, and mash. Put the cream on to boil. Mix the butter and corn- starch together, and stir into the boiling cream. Add the seasoning and roe. Boil up once, and set away to cool. Shape^ and fry.", "OYSTER CROQUETTES", "One can oysters; i set brains; i egg; breadcrumbs, parsley, butter, salt, cracker crumbs, cayenne pepper.", "Dry the oysters, chop them fine; add the brains and enough breadcrumbs to mold; add the beaten egg, a little butter, the parsley chopped, cayenne and salt. Make in shapes, roll in cracker crumbs and fry.", "POTATO CROQUETTES", "Mrs. Alice Curtain.", "Four or five potatoes; butter and cream; i egg; cracker crumbs; oil or lard; salt.", "Boil and mash thoroughly the potatoes, season to taste with butter, salt, and cream. Beat to a cream, then add the well-beaten white of the egg. Make into rolls, dip into the beaten yolk of the egg, then into cracker crumbs. Put into a. wire basket and fry in deep hot lard until brown.", "ir8 Hocv We Cook in Los Ang-e/es", "RICE CROQUETTES", "Miss Pailoa.", "One large cup of cooked rice; J4 cup milk; i egg; i table- spoon sugar; i tablespoon butter; }4 teaspoon salt; a slight grating of nutmeg.", "Put the milk on to boil, add rice and seasoning. When it boils up add the egg, well-beaten. Stir one minute, then take oflF and cool. When cold, shape, roll in egg and crumbs. Serve very hot. Any flavoring can be substituted for the nutmeg.", "CHEESE CROQUETTES", "Mrs. F. S. Hicks.", "Ten ounces Roquefort cheese; 5 ounces butter; sweet cream; cayenne pepper.", "Mix the cheese and butter, (which should not be highly salted), with enough cream to give the mixture the consist- ency of paste; use the cayenne with discretion. vShape like small croquettes, and serve with water crackers and coffee.", "LAHB CHOPS WITH NOODLES", "Mrs. J. W. McKinley.", "To make the noodles; break a large egg into a bowl, and beat into it a little more than half a cup of flour and one-fourth teaspoon of salt. Now work this dough with the hands until it becomes smooth and like putty. Sprinkle a moulding board with flour and roll the dough as thin as possible. It should be like a wafer, then roll it up, and with a sharp knife cut it into very thin slices. Shake out these little slices on the board, and let them dry for half an hour or more. Put on the stove a large saucepan containing two quarts of boiling water. Add a tablespoon of salt, and after turning the noodles into the •water, cook them rapidly for twenty-five minutes, then drain off all the water. Have the chops cut from the ribs. Trim them, and season with salt and pepper. Broil for eight min- utes over clear coals. Heap the noodles in the center of a warm dish. Arrange the chops around them. Over the noodles sprinkle fried bread crumbs.", "Entrees //p", "How to ixy crumbs — To prepare them, drj' pieces of bread, until thej' will crumble between the fingers. Place the bread on a board and crush lightl}^ with a rolling pin. Most of the crumbs should be so coarse that they will not pass through a flour sieve. Place a frying pan containing two level table- spoons of butter on the fire, and when the butter becomes hot add the crumbs. Stir constantly until the crumbs are brown and crisp.", "ROULETTE OF VEAL", "Mrs. A. C. Jones.", "Small, thin veal steaks; bacon; parslej-; onion.", "Spread the steaks with the finely minced parsley, and onion; roll, and fasten them with tooth picks. I^et them stand two or three hours. Brown thin slices of bacon in a hot sauce pan. Add a little water. Put in the veal, cook it very slowly one hour, adding a little water if required. Take out the veal when done, and make the gravy, by creaming one tablespoon of flour with one teaspoon of butter, pouring into it, little by little, some of the hot gfavy in which the veal was cooked, then pouring this slowly into cream, when it is ready to serve.", "BEEF ROLL", "Mrs. Mary E. Flauders.", "Two pounds round steak, chopped fine; 2 well-beaten eggs; 3 rolled soda crackers; ^ cup butter; season with salt and pepper, and a little sage; put in a square bread tin and bake, basting often.", "Mrs. S. J. Peck.", "Cold meat; salt; biscuit dough; water; tablespoon butter.", "Remove the bone and gristle from cold roast beef, steak, or any other meat. Chop it fine. Turn into a pan. cover with water, add butter and stew it a few minutes. Season to taste. Line a deep baking pan with a good biscuit dough. Pour in the meat, put on top crust, and bake.", "I20 How We Cook in Los Angeles", "VEAL LOAF", "Mrs. Lou Ward.", "Six pigs feet; 8 pounds veal; salt, pepper.", "Boil separately, until the meat can be picked in pieces. Use sufficient water to give a quart of liquid from each. Then boil all together in one kettle until thick enough to press. Season with salt and pepper in the last boiling. Press over night.", "BEEF LOAF", "Mrs. B. M. Ross.", "One and a half pounds lean steak, chopped fine; 2 eggs; i cup rolled crackers; i small teaspoon pepper; i teaspoon salt; butter.", "Mix all together and mold into a loaf. Spread bits of but- ter on top and bake carefully. Cut into thin slices when cold. Nice for school lunches or picnics.", "MEAT LOAF", "Mrs. E. W. Clark.", "3 pounds raw beef, chopped at the market; 3 eggs; 3 large crackers, rolled fine; 3 tablespoons of melted butter; \\}^ tea- spoons of salt; a shake of pepper; a little clove and nutmeg. Bake two hours and a quarter in a moderate oven.", "HAHBURQ LOAF", "Mrs. M. H. Williams.", "3 pounds chopped beef; i cup milk; 6 soda crackers; 2 eggs; salt and pepper to taste.", "Put the beef, milk, soda crackers — rolled fine, the well- beaten eggs, salt and pepper into a large bowl, and mix thoroughly and bake in a well-buttered bread pan one hour, in a moderate oven.", "RAGOUT OF LIVER", "Mrs. C. J. Ellis.", "Put a little lard into a saucepan, and when hot, throw in half an onion minced fine, one or two sprigs of parsley,", "Entrees 121", "chopped, and slices of calf's liver. Turn the liver several times, allowing it to cook well, and imbibe the flavor of the onion and parsley. When cooked, place it by the side of the fire. In another saucepan make a sauce as follows: Put in a piece of butter, the size of a large hickory nut, when it bubbles, sprinkle in a heaping teaspoon of flour, stir it until it assumes a fine brown color, then pour in a cupful of boiling water, stirring it well with the ^g% whisk; add salt, pepper, a tablespoon of vinegar and a heaping tablespoon of capers. Drain out the slices of liver, put in the sauce, and keep hot till ready to serve.", "CALF'S LIVER EN BROCHETTE", "Cut thin slices of liver, and of bacon, into pieces three inches square. Put alternate slices of liver and bacon on skewers, and broil over coals until done and brown. Sea- son with salt, pepper, butter, and a little lemon juice.", "Kidneys are delicious, cooked in the same way.", "KIDNEY STEW", "Miss Delia Clemons.", "Two beef kidneys; i onion; 4 cloves; ^ pod of red pepper; salt.", "Put all together, in sufiicient water to cover; boil once; skim; then let simmer three hours, until tender. Next morning, cut them open; remove all fat, and cut in small pieces. Put a large spoonful of butter in a skillet; sift in a little flour; brown; then turn in the kidneys and gravy. Stir until it thickens a little. Serve hot.", "CHICKEN PIE", "Mrs. TM. Pickering.", "One chicken; i tablespoon of snlt; i tablespoon of butter; I tablespoon of flour; water.", "Cut the chicken in pieces ; boil until tender, in just enough water to cover it, adding the salt when half done. Take out the chicken, thicken the liquid with the flour and butter rubbed together. Season with salt and pepper; boil five minutes.", "How We Cook i?i Los Angeles", "Crust — One quart of flour; i cup of butter; 2 teaspoons of Cleveland's baking powder; make into dough, adding a little salt. Roll one-half of this one quarter of an inch in thickness. I^ine a deep dish, allowing an inch to turn over the top crust; put in the chicken and gravy. Cover. Wet the edge and fold over the under crust; press them firmly together. Cut a hole in the center. Spread soft butter over the top. Make an ornament to fit the center and bake until done.", "OLD VIRGINIA CHICKEN PIE", "Mrs. E. M. Ross.", "Spring chicken; sliced bacon; i teacup bread crumbs; I pint of rich cream; i tablespoon butter; yolks of three hard-boiled eggs; salt and pepper.", "Make a rich pastry, line a deep tin pan with it, put in chicken with other ingredients, cover with a top crust and bake slowly one hour.", "CHICKEN PIE", "Katheriiie Duncan Lewis.", "Pastry — one pint of flour; i coffeecup of butter and lard, mixed; Y-z teaspoon of salt.", "Chop well in wooden chopping bowl, then mix into a stiff\" dough, with ice water, (never touch with the hands, and have the butter frozen), roll out, fold up and put on ice for half an hour.", "One chicken; 2 tablespoons of butter; 2 tablespoons of flour; one cup of oysters; salt; pepper; celery seed; i pint chicken broth.", "The chicken should be boiled, cut in pieces, and laid in the baking dish, with the gravy — made of the butter and flour cooked together, to which is added the pint of hot liquor in which the chicken has been boiled. Add salt, pepper, celery seed, and oysters. Cover with the pastry. Bake thirty or forty minutes. No bottom or side crust.", "E71 trees r2j", "CHICKEN a la MERINQO", "Mrs. C. H. Walton.", "Two chickens; salt pork; 2 tablespoons of butter; 2 table- spoons of onions; 4 tablespoons of flour; i quart white stock or water; i cup of strained tomato; i cup of mushrooms; olives.", "Singe and cut up the chickens. Roll the pieces in flour and fry them brown in pork fat. Brown the onions in the butter, add flour and stock, simmer five minutes; season; add the tomato, pour over the chicken. Cook twenty min- utes. Add mushrooms and olives.", "JELLIED CHICKEN", "Mrs. W. G. Whorton.", "One chicken; 2 tablespoons gelatine; hard-boiled eggs; salt; pepper.", "Boil the chicken in as little water as possible until the meat falls from the bones, chop fine; season with salt and pepper. Put in a mold a layer of chicken, then a layer of sliced eggs; alternate these until the mold is nearly full; Boil down to one half the liquor which is left in the pot. While warm, add the gelatine; w^hen dissolved, pour over the chicken. Set in a cool place to jelly.", "PRESSED CHICKEN", "Mrs. J. W. Gillette.", "Two chickens; i cup of butter; i tablespoon of salt; i teaspoon of pepper; i beaten o^gg; a little parsley; hard- boiled eggs.", "Boil the chickens until the meat separates from the bones. Chop the meat. Boil the liquor until it is reduced to a cup- ful. Add to this the butter, salt, pepper, parsley and beaten egg. Stir this mixture into the chicken. Lay slices of boiled egg in a dish, press in the chicken. Serve, garnished with celerj^ tops.", "12^ How We Cook in Los Avgeles", "CREOLE FRICASSEE", "Mrs. E. M. Ross.", "Cut chicken, or any other fowl, into pieces, and allow it to lie in cold salted water for 30 minutes, take out and dry with a towel. Rub each piece with a little black and red pepper and dredge them lightly with flour. Have two table- spoonfuls of ham fat boiling hot in the saucepan, brown the chicken in this. When well-browned on both sides, put in a few rings of onions, and when these are pale brown, add a pint and a half of hot water — celery, salt and pepper to taste; cover closely and cook gently until the chicken is tender. The Creoles color this gravy very often with Chili pepper, which gives it a fine red color.", "5ALni OF DUCK", "Juliet Corson.", "Dress and cut the duck in small joints before cooking. Roast it brown in its own fat. Dust with dry flour, which is also browned. Cover with boiling water, and stew slowly until tender. iV palatable seasoning of salt and pepper, and a cupful of olives are to be added at any time.", "SALMI OF DUCK", "Mrs. Carl Schutze.", "At elegant dinners, when duck is served, only the breast is used. The portions that remain can be prepared for luncheons as follows:", "Cut the joints neatly, remove every bit of meat from the bones, crack and put them in a stew pan, with the bits of skin, add I tomato, sliced; i onion, sliced; i carrot, sliced; a few bits of celery, salt, pepper and a very little Spanish pepper. Cover with water and stew slowly two hours, (a longer time will do no harm). In another saucepan brown sufficient flour and butter for sauce for the meat. Strain the liquid from the stew, pour it boiling on the flour and butter. Rub the vegetables through a sieve and add them, and then put in the", "Entrees 12^", "•duck meat, let it get very hot, then serve. On no account let it boil. Spanish pepper should be used cautiously, as a little goes a good way.", "Miss M. E. McLellan.", "Brains; vinegar; laurel leaves; onions; beefsteak; cloves; flour; butter; pepper; salt.", "Scald and skin the brains, cover vi^ith vinegar; add a few laurel leaves, two or three cloves and a little onion. Let them stand several hours. When ready to cook, pour oflF the vine- gar and stew them in water about twenty minutes. Make a gravy of beef stock, a little flour and butter. Season with pepper, salt and a little vinegar. Put the brains in the gravy and cook them a few minutes. Serve.", "BRAIN FRITTERS", "Mrs. A. C. Doau.", "One pair beef brains; put in cold salt water for ten or fifteen minutes to remove the blood. Wash them, boil in salted water for fifteen minutes. When cold, cut in slices about half an inch thick. Dip in batter made as follows:", "One ^%%, well beaten; i cup sweet milk; i cup flour; and a little salt; fry in very hot lard until brown. Serve hot.", "CREAM FRITTERS", "Mrs. R. I^. McKuight.", "Six macaroons; 6 eggs; y^ pint cream; 2 ounces sugar; ^ lemon.", "Pound the macaroons in a mortar, mix them with the sugar, and grated rind of the half lemon. Beat the yolks soft; and the whites of two eggs to a stiff froth and add. Add the cream; mix well. Fry the fritters a light brown on both sides. Sift sugar over them and serve immediate!}'.", "GREEN CORN FRITTERS", "Mrs. W. W. Lord.", "One quart corn; i teacup flour; 2 eggs; butter, milk. Use sufiicient milk to make a batter, and fry in hot butter, ■one tablespoon to one fritter.", "126 How We Cook in Los Angeles", "LOBSTER CUTLETS", "Mrs. C. H. Walton.", "One pint lobster meat, cut fine; i saltspoon salt; i salt- spoon mustard; i cup thick cream sauce; a little cayenne.", "Mix, and spread half an inch thick on a platter. Cut in the shape of cutlets. Roll in crumbs, then in egg, and agairt in crumbs. Fry in smoking hot fat. Drain, and serve with a claw to represent the bone.", "NUT SANDWICHES", "Mrs. C. C. Converse.", "Bread, butter, English walnuts; Swiss cheese; salt.", "Cut thin slices of delicately buttered bread into fancy shapes. Spread them with walnuts chopped very fine and mixed with grated vSwiss cheese, slightly salted. Put two together.", "HACARONI PUDDING", "Mrs. H. Z. Osborne.", "One-third package (best white) macaroni; Js cup butter; i cup grated cheese; )j cup sweet milk; i ^'g%\\ salt and pepper to taste.", "Break macaroni into small pieces, and put into a sauce pan of boiling water. Boil for half an hour. Then drain off all of the water and season with the butter, pepper and salt, and half of the grated cheese. Put this into a buttered pud- dmg-dish, and sprinkle the remainder of the cheese over the top, and pour the milk and ^%<g (thoroughly beaten together) over all, and bake twenty minutes.", "Baked Macaroni with Cheese and Tomatoes", "Mrs. W. B. Holcomb.", "Two-thirds cup of cracker crumbs; i cup macaroni; cheese, tomatoes, milk, butter; salt, pepper.", "Break into half-inch pieces enough macaroni to fill a cup. Put it into a kettle of boiling salted water, and cook rapidly for one-half hour. Put in a baking dish a layer of macaroni.", "Entrees i2j-", "then a layer of grated cheese, then a layer of tomatoes, until a sufficient quantity is used. Pour over this mixture enough milk to cover, season with salt, pepper and butter. Cover the whole with cracker crumbs, moistened in melted butter. Bake until the crumbs are a light brown.", "POULTRY AND GAME", "M. B. W.", "In roasting or boilitig whole any fowl, truss it.", "To broil, split the body down the back, and lay it open.", "Cut the joints, do not break the bones, when preparing a fowl for fricassee.", "The longer fowl or game can be kept perfectly sweet, before cooking, the more tender it will be.", "ROAST TURKEY", "Mrs. W. G. W.", "The turkey should be carefully plucked, singed with white", "paper, neatly drawn, washed inside, and thoroughly dried", "with a cloth. Cut off the neck close to the back, leaving", "enough of the skin to turn over on the back. Cut off the", "legs in the joints, draw out the strings from the thighs, and", "flatten the breast bone — to make it look plump. Fill the", "breast and body with the dressing, sew up carefully, truss", "firml5\\ Dredge with flour and put in the oven. Baste freely,", "first with butter and water, then with the gravy in the pan.", "Roast to a golden brown, allowing twenty minutes to the", "pound. To prevent scorching, lay a piece of buttered brown", "paper over the breast. Serve with cranberrj' sauce and", "PLAIN DRESSING FOR ROAST TURKEY", "Mrs. W. G. W.", "One large or two small loaves of stale bread; 3/| pound of butter; i teaspoon of salt; 2 teaspoons of sage; i teaspoon of pepper; Use only the soft part of the bread, finely crumbed, and work in the butter without melting.", "CHESTNUT DRESSING FOR ROAST TURKEY", "Mrs. W. G. W.", "Shell thirty large chestnuts, boil them two or three min- utes, throw them into cold water, and remove the brown", "Poultry and Game /2g", "skin. Cover again with boiling water and cook them slowly one hour. Dr3% mash and mix them with a plain bread and butter dressing, omitting the sage. Serve turkey with chest- nut sauce.", "Oyster Stuffing for Roast Turkey", "Mrs. W. G. W.", "Make a bread and butter dressing, leaving, out the sage. Drain the liquor from a quart of oysters. Put in first a spoonful of the dressing, then two or three oysters; until the turkey is filled. Be careful not to break the 05'sters.", "TURKEY DRESSING", "Mrs. Frank Phillips.", "One pint of grated bread crumbs, i tablespoon of butter; I pound of currants; i egg', a little milk.", "Put the crumbs and butter in a hot oven ten minutes, then take out and add the currants, (which have been boiled and dried), the e:gg and milk.", "STUFFING FOR TURKEY", "Mrs. C. H. Walton.", "Soft bread or cracker crumbs; season with thyme, salt and pepper; moisten with ],4 cup of hot butter, and hot water enough to make it quite moist. Mix in about }4. pound of chopped English walnuts.", "ROAST TURKEY", "Mrs. J. H. Jones.", "When the turkey is made ready to roast, fill the breast and body with a dressing made of grated bread crumbs; ^2 cup melted butter; pepper; salt and sage. One raw egg added makes the dressing cvit smoothly.", "Rub the outside of the turkey well with fresh lard or a little butter and salt. Roast from two to four hours, accord- ing to size. Serve with cranberry sauce.", "rjo How We Cook in Los Anjs^eles", "BONED ROASTED TURKEY", "Mrs. W. J. Brown.", "Slit the skin down the back, and raising one side at a time with the fingers, separate the flesh from the bones with a knife; when the legs and wings are reached, unjoint them from the body, and cut through to the bone, then turn back the flesh and remove the bones. The turkey may be reshaped, by stuffing with any dressing preferred, sew together, press the wings close to the back, tie firmly. Baste often with water, seasoned with salt and butter. Roast until thoroughly done. Carve across in slices. Serve with cran- berry sauce, or ]e\\\\y.", "BOILED TURKEY", "Practical Housekeeping.", "Wash the turkey thoroughly, and rub it with salt; fill with a dressing of bread and butter, seasoned with sage, salt and pepper, mixed with a pint of raw oysters, (chopped). Tie the legs and wings close to the body. Place in boiling salted water, with the breast downward, skim often. Boil about two hours, but not until the .skin breaks. Serve with oyster sauce.", "DEVILED TURKEY", "Mrs. C. J. Ellis.", "Cut the legs and thighs from a roasted turkey. Score them deeply, and rub in plenty of mustard. Pour over them the gravy and juice of meat. Pepper and salt liberally; put in Worcestershire sauce, cayenne pepper and a dash of garlic. Let it stand all night to become thoroughly impregnated. Before breakfast put in stew pan on fire and stew thoroughly, pouring the juice with plenty of butter in the stew pan.", "HARYLAND FRIED CHICKEN", "Juliet Corson.", "To prepare the chicken; remove the feathers, singe it, wipe it with a wet towel. Draw it without breaking the intestines, and there will be no need of washing it. Cut it in joints, as", "Poultry and Game", "for fricassee; dip each joint quickly in cold water, then at once roll it in ilour, seasoned with salt and pepper, covering it thor- oughly. Melt lard in a large, shallow frying pan, covering the bottom a quarter of an inch deep. When the fat begins to smoke, put in the chicken, leaving spaces between the pieces. Fry slowly until it is a light brown, and tender. Allow three- quarters of an hour for preparing the entire dish.", "FRIED YOUNG CHICKEN", "Mrs. W. H. Pendleton.", "Flour, butter, lard, salt, chicken.", "Cut the chicken in pieces; salt, roll in flour and fry slowly' in equal quantities of hot butter and lard, until of a fine brown.", "BROILED CHICKEN", "Practical Housekeeping.", "Cut the chicken open on the back, lay on the meat board,, and pound until it will be flat on the gridiron. Broil over coals until of a nice brown. It will cook much better if cov- ered with a pie tin, pressed down with a weight, so that all parts of the chicken may lie close to the gridiron. While the chicken is broiling, boil the liver, gizzard and heart in a pint of water; when tender, chop fine, add flour, butter, pepper, salt. Stir a cup of sweet cream in the water in which the3' were boiled. When the chicken is cooked, dip it in the gravy while hot, return it to the gridiron for a minute, then put it in the gravy, boil half a minute, and serve hot. Cook quail in the same way.", "ROAST GOOSE", "Miss Parloa.", "Stuff the goose with a dressing made as follows: Potatoes boiled, peeled, and mashed fine and light; i table- spoon salt; I teaspoon pepper; i teaspoon sage; 2 tablespoons of onion juice; 2 of butter. Truss, and dredge well with salt, pepper and flour. Roast before the fire, (if weighing eight", "1^2 How We Cook in Los Angeles", "pounds), one and one-half hours; in the oven, one and one ■quarter hours. Make gravy as for turkey. No butter is .required for goose, it is so fat. Serve with apple sauce.", "ROAST DUCK", "Miss Parloa.", "Ducks to be good must be cooked rare; for this reason it is best not to stuff. If you do stuff them use the goose dressing, and have it very hot. The better waj^ is to cut an onion in two, and put in the body of the bird, then truss, and dredge with salt, pepper and flour, and roast, if before the fire, forty minutes, if in the oven, thirty minutes. The fire must be very hot, and the oven a very quick one. Serve with currant jelly, and a sauce, made the same as for turke3\\", "ROASTED TEAL DUCK", "Mrs. Anna Ogier.", "Pick, clean, and hang the ducks two days. Make a stufi\"- ing of bread crumbs, salt, pepper, onions, and a small piece of butter. Lay them in a pan, dredge with flour, pepper and salt. Baste frequently.", "HOW TO DRESS A DUCK DRY", "Mrs. Carl Schutze.", "The feathers of a duck can be easih' removed while the natural heat remains in it.", "Select a heavy piece of board, longer and broader than the bird. Drive two nails firmly in the top, and to these tie the duck securely, as soon as slaughtered. Set the board in slant- ing position on the table. Scald wings and tail that the larger feathers may be removed easily. Pick breast and back first. Work as rapidly as possible, using both hands. Hold the bird first by the wings, then bj^ the feet over a quick blaze so as to remove hairs.", "Place the edge of a knife-blade under pin-feathers and remove by grasping them between thumb and blade.", "Poultry and Gajne ijj", "BREAKFAST QUAIL", "J. A. Graves.", "Prepare the birds by opening in the back, place them in a dripping pan, season with salt, pepper, and a generous supply of butter; add enough water to cover the bottom of the pan, then place them in a hot oven. Turn the birds frequently, basting them with the seasoned water in the pan, which gradually cooks down, making a fine gravy. By constant basting, the birds when well done and nicely browned, will be rich and juicy and of a finer flavor than when broiled.", "Serve on buttered toast.", "BROILED QUAIL", "Mrs. Adelia Hal!.", "Dress the birds carefully, and lay them a little time in salted water. Split down the back, dry with a cloth, rub with butter, and place them on a gridiron over a clear fire. Turn them frequently. Dip them in melted butter, seasoned with salt. Day slices of thin toast nicely buttered upon a hot dish, place a bird, breast upward, upon each slice. Garnish with currant jelly.", "ROAST QUAIL", "Everyday Cook Book.", "Pluck and drain the birds, rub them with butter, tie strips of bacon over the breasts, and roast in the oven from twenty to twenty-five minutes.", "HUNTER'S STEW", "J. A. Graves.", "One dozen quail, (doves may be used); i gallon of water; I large onion; 2 pods of red pepper; tomatoes; potatoes; green corn; bacon; celery; black pepper; salt.", "Put the quail in a porcelain lined stew pan with close fitting cover. Add the water, pepper pods, a slice of bacon, salt and black pepper to taste. Cover and boil one hour, then add the onion quartered, the celery chopped, corn cut from the ear, tomatoes, and potatoes, and more water if", "/J/ How We Cook in Los Angeles", "required. Stew one hour and a half. Regulate the quantity of vegetables according to taste. Corn and tomatoes add much to the flavor. A few rabbits, quartered and cooked with the birds is an improvement. Canned corn maj^ be used if fresh is not in season.", "LARDED AND ROASTED GROUSE", "Mrs. Frank K. Phillips.", "Clean, and rinse quickly in cold water. Season with salt ^and pepper. Dredge with butter and flour. Put one onion inside, roast half an hour in hot oven.", "Serve with bread sauce and fried bread crumbs. Any fowl can be cooked in the same way.", "PIGEON PIE", "Everj'day Cook Book.", "Clean and truss three or four pigeons. Rub outside and", "inside with a mixture of pepper and salt. Fill with bread and", "butter stuffing or mashed potatoes. Sew them up. Butter,", "and line with pie crust, the sides of a pudding dish, and lay in", "the birds. For three large tame pigeons, cut quarter of a", "pound of sweet butter, strew this over them, with a large", "teaspoon of salt, a small teaspoon of pepper, and, if liked,", "some minced parsley. Dredge with a tablespoon of wheat", "flour, add water to nearly fill the pan, lay skewers across the", "top, cover with puff\" paste crust. Cut a slit in the middle.", "Ornament the edge. Bake in a quick oven one hour, then", "brush the crust with the yolk of egg beaten with a little milk,", "and finish baking. All small birds may be cooked in this", "WILD PIGE0N5 WITH OLIVES", "Mrs. E. F. C. Klokke.", "Clean, wash, and salt the pigeons. Brown them in hot but- ter, then stew them in broth or water for from fort^'-five to sixty minutes. Add broth or water from time to time to prevent burning. Bjil pickled olives in water for from five to ten minutes, add them to the grav\\'; stew them, a few moments, and serve with the birds.", "Poultry and Game /jj", "ROAST WILD DUCK", "Mrs. W. G. W.", "Before roasting, parboil them, with a small peeled carrot placed in each; this will absorb the fishy flavor which most wild ducks have. When parboiled, throw away the carrots, and lay the ducks in fresh water half an hour. Dry, and stuff with bread crumbs seasoned with pepper, salt and sage (or onion.) Roast until brown and tender, basting alter- nately with butter and water, and the drippings. When the ducks are taken up, add a teaspoon of currant jelly and a pinch of cayenne pepper to the gravy; thicken with browned flour, and serve in a tureen.", "FRIED RABBIT", "Mrs. J. W. Hendricks.", "A young cottontail rabbit; bacon; flour; hot lard.", "Soak the rabbit four or five hours in strong, salt water. Cut in pieces suitable for frying. Roll in flour, and drop into hot lard, to which two or three good-sized pieces of bacon have been added. Season well. Cook thoroughly and it will be as nice as chicken.", "BARBECUED RABBIT", "Two tablespoons vinegar; i tablespoon made mustard; pepper, salt, butter, parsley.", "Clean and wash the rabbit; open it all the way on the under side. Lay it flat in salted water for half an hour. Wipe dry, and broil it, gashing the thick part of the back that the heat may penetrate it. When brown and tender, put it on a hot dish, add pepper, salt and butter; turning it over and over, that it may absorb the butter. Cover and set in the oven for five minutes. Heat the vinegar, and mustard; pour it over the rabbit; garnish with crisp parsley, and serve.", "ij6 How We Cook in Los Angeles", "JACK RABBIT FRIED", "Mrs. Carl Schutze.", "Sufficient fat for cooking; a little chopped parsley; pepper, salt.", "Dress rabbit and soak over night in very salt water. Joint. Cut the back across the spine into pieces two inches thick. Wipe pieces as dry as possible and immerse in deep fat, very hot. Four minutes time will cook the thinner pieces, and eight minutes will be required for the joint of the hind leg if very large. Watch carefully that the pieces do not burn. When done, dredge with salt, pepper and parsley. Laj^ on butcher's paper that the fat may be ab- sorbed, and place in oven till ready for use. This way of cooking preserves the game taste liked by so many.", "JACK RABBIT FRICASSEE", "Mrs. Carl Schutze.", "One onion; a few pepper corns; a little cream; a piece of butter; salt.", "Dress rabbit, and soak over night in very salt water. When ready for use, joint; put it in a large saucepan with the onion, sliced, and sufficient water to cover. Boil five minutes before turning off the water. Season with salt and whole pepper corns. Remove rabbit and onion to a hot platter. Skim off pepper corns and thicken the gravy. Add cream and butter and boil once more before turning over the rabbit.", "Recipes for rabbit and squirrel are interchangeable. The large fat California squirrels have tender, savory meat.", "M. B. W.", "Meat should not be allowed to remain in the paper in which it is sent from the market; the paper imparts a dis- agreeable taste, aside from absorbing the juices. Meat should be cut across the grain of the muscle. If necessary to clean, scrape fresh meat, or wash all over with a clean, wet cloth. Do not place meat in water. Wipe perfectly dry before cooking. Never put meat directly on ice; hang, or place on a dish in the refrigerator, not in the ice chamber.", "Salt meats should be put to cook in cold water, fresh meats in boiling water. In boiling meats, if more water is required, add hot water, and be careful to keep the water on the meat constantly boiling.", "BEEF a la MODE— Southern Style", "Mrs. J. F. Couroy.", "Seven to lo lbs. beef round, shoulder is best; i table- spoon allspice; i tablespoon cinnamon; i tablespoon cloves; carrots, turnips, onions, garlic, bacon, fresh pork, i pint water.", "Bind the beef with a strip of muslin to keep in shape. Cut five turnips and five carrots in strips about three inches in length, and a third of an inch in width; boil them, but not so tender that they will break. Cut pork into strips of the same size, make incisions in the beef an inch apart, in each of these put a piece of pork, of carrot, and of turnip, which have been rolled in the mixed spices; use small bits of garlic occasionall}'. When all are filled place in a spider with a pint of water; dredge with flour; bake slowly two hours; then add to the pan whole onions, carrots, and turn- ips; lay small pieces of bacon on the beef; bake another", "ijS How We Cook in Los Angeles", "hour; the last half hour, baste with gravy prepared as fol- lows:", "One turnip; i carrot; 3,4 pint water; ^i; pint currant jelly.", "Cook until thick; then strain.", "Remove the cloth from the beef, and serve it on a dish with the whole vegetables placed around it, and small pieces of fat on top.", "ROAST BEEF", "A. C. B.", "A sirloin or rib roast is best. Have the bones removed. Roll the meat and fasten in shape with skewers or tie with strong string. Place on a rack in a dripping pan and put in a very hot oven to sear it over in order to retain the juices. Keep the oven closed for about ten minutes, then open, dredge with flour, salt and pepper, and baste with the gravy. Turn the meat when necessary and baste often. Bake a six- pound roast one hour if liked rare, and an hour and a quarter if liked well done. Serve with gravy made from the drippings of the meat; or any favorite sauce.", "LARDED FILLET OF BEEF", "Mrs. M. B. Welch.", "The fillet must be well trimmed and freed from fat and skin. Then lard it neatly; put the trimmings of pork or bacon, with which you have larded it, in the bottom of the dripping pan; pour into the pan a cup of good beef stock, or hot water, though the stock is much the better; sprinkle salt and pepper over the fillet, put it in the pan, and bake from half to three-quarters of an hour, according to the size of the fillet, basting frequently, and adding, if necessary, a little stock occasionally. Serve with mushroom sauce.", "POTTED ROAST", "Miss Carrie T. Waddilove.", "Five pounds round steak; 2 large slices salt pork; i large onion (sliced); 4 cloves of garlic (cut fine); 4 bay leaves (crushed fine); i large carrot (cut in thin pieces); 4 stalks", "Meats TS9", "celery (cut thin); 4 drops tobasco; i teaspoon ground cloves; Yz teaspoon mace; i pint boiling water; i can French mushrooms; grated rind ^ orange; pepper, salt.", "Place slices of salt pork in the bottom of a kettle; cover with onion, garlic, bay leaves, carrot, celery, tobasco, ground cloves, mace and orange peel.", "Trim the steak well; bind together; make several incis- ions and put in them salt pork, pepper and salt. Place in boiling water for a few moments in order to retain juice; then take it out and put it on top of the ingredients in the pot and cover with the pint of boiling water. Lay a thick cloth over the pot, covering closely; boil constantly for three or four hours. About an hour before serving, uncover and set on back of stove; turn over the beef; do not thicken the gravy. Chop coarsel}' a can of French mushrooms and add to gravy about ten minutes before serving.", "YORKSHIRE PUDDING— An Accompaniment for Roast Beef", "Mrs. E. J. Curson.", "One pint sweet milk; 4 eggs; 2 cups flour; 2 tea- spoons Cleveland's baking powder; I teaspoon salt; drippings.", "Beat whites and yolks separately. Mix the ingredients into a smooth batter. Pour drippings from the roast into a baking dish, add the batter, and bake twenty minutes. Serve immediately. It is not good except it be hot. This is \"better than the old waj- of baking in the pan with the roast.", "BROILED STEAK", "Mrs. R. M. Widney.", "Steak to be good should be at least three-fourth inch thick. Trim, put in double broiler, and cook over a bed of clear coals for ten minutes if you wish a rare steak, from twelve to fifteen for a well-done steak. Turn constantly. Serve on a hot platter with first-class butter, pepper and salt. Do not stick a knife or a fork into the meat as this injures it. Many serve with mushroom, tomato and other sauces.", "//o How We Cook in Los Angeles", "TO FRY STEAK", "Mrs. T. F. McCamant.", "A good tenderloin steak; salt, pepper, flour, suet.", "Remove the gristle, and outside parts from the steak. Pound well. Season and roll in flour, fry in smoking hot suet a quarter of an inch deep. Turn it as soon as it browns. When cooked remove to a hot platter and spread over it a little butter.", "Steak fried in this way, if not overcooked, is as whole- some as when broiled.", "BEEF STEAK WITH ONIONS", "Mrs. Anna Ogier.", "Tenderloin steak or porterhouse; 2 large onions; i table- spoon of butter; cream, flour, pepper, salt.", "Crisp the steak quicklj' on both sides, in a very hot, well- greased frying pan. Remove it to a dish and keep it hot. Chop and scald the onions, season with pepper and salt, fry to a light brown; dredge with flour, and add cream or milk sufficient to make a nice gravy. Let it come to a boil then pour it over the steak.", "STEAK SINOLAISE", "Mrs. Hotchkiss.", "Three and one half lbs. beefsteak; i tablespoon vinegar; 3 silver-skinned onions; salt, pepper, flour, lard, parsley, thyme, sage, bay leaves, garlic.", "The steak should be two and a half or three inches thick and not too large to lie flat in a spider. Sprinkle with salt, pepper, and vinegar. Make three or four incisions in it and put small pieces of garlic in them. Let it stand thirty minutes, then rub it on both sides with sweet lard, dredge plentifully with flour. Fry brown on both sides, then sprinkle it with the sweet herbs, and onions sliced thin, cover with cold water, and stew slowly until tender in a closely-covered spider. One and a half hours is required for a steak of this size. Serve with plain boiled rice.", "BRAISED BEEF", "Mrs. Henderson.", "Five lbs. fresh beef, (not too lean) ; i onion, sliced ; i car- rot, sliced ; i quart boiling water ; 2 or 3 sprigs of parsley; 4 cloves, a little celery; pepper, salt.", "Cover tightly, cook three hours, adding a little boiling water if needed.", "Serve with horseradish sauce.", "BEEF OMELET", "Mrs. W. W. Lord.", "Three fts. beef (chopped fine); 3 eggs (beaten); 6 crackers (rolled fine); i tablespoon salt; i tablespoon melted butter; I teaspoon pepper; sage to taste.", "Mix well and form into a loaf. Put a little water and bits of butter into the pan. Invert a pan over the top and bake an hour and a quarter, basting occasionally.", "DRIED BEEF FRIZZLED IN CREAM", "Mrs. F. H. Pieper.", "Chipped beef; butter the size of an &ZZ'^ a little flour; cream.", "Melt the butter in a frying pan, stir the beef in it for two or three minutes, dust in a little flour; add the cream. Boil, and serve hot.", "CORN BEEF BOILED", "Mrs. W. J. Brown.", "Put the meat in cold water. Boil five to six hours, then remove the bones. Wrap it in a napkin and put it in a cool place under a weight to press it. It will be more juicy if left in the liquor until cold.", "LUNCHEON CORN BEEF", "Mrs. M. G. Moore.", "Thin slices corn beef; i tablespoon butter; i tablespoon flour; I tablespoon good vinegar; i cup of water.", "Put into a frying-pan the butter and flour; cook; stiring", "1^2 How We Cook hi Los Angeles", "all the while. Add water and vinegar. L,ay the corn beef into this and cook four or five minutes.", "HUNTER'S ROAST", "Mrs. R. M. Widuey.", "L,eg mutton; i lb. bacon or salt pork. Cut the bacon in strips about three inches long; make slits, or pockets near the surface of the mutton, and insert the bacon in such a way that the fat from it will drain through the mutton while roasting.", "Baste often; allow about 15 minutes to the pound.", "TO FRY MUTTON", "Mrs. T. F. :McCamaiit.", "Mutton; salt; pepper; sugar; nutmeg or cinnamon; flour; suet.", "Take steak from the round of mutton; pound thoroughly; sprinkle with salt, pepper, a little sugar, a voy little nutmeg or cinnamon, or both. Roll in flour, fry in hot suet.", "Mutton prepared and cooked in this way will pass for venison at any table.", "LEG OF nUTTON BOILED", "Mrs. W. J. Brown.", "Leg of mutton; boiling water; i tablespoon vinegar; salt; pepper.", "Add the vinegar to boiling water; put in the mutton. When it comes to the boiling point set it on back of the stove and let it simmer two and one-half hours. Season with salt and pepper. Cook until tender, which will take from four to five hours.", "Serve with caper, or ^^z sauce.", "SADDLE OF LAMB", "Mrs. Liucolu.", "Trim off all the pink skin and superfluous fat. Remove the ends of the ribs, the cord, and veins along the back. Wipe, and rub the inside with salt, pepper and flour; place it", "in the pan, with the inside up, in order to thoroughly cook the fat. Baste and dredge often. When the fat is brown and crisp, turn, and cook the upper part till brown. Keep a buttered paper over it to prevent burning.", "SHOULDER OF VEAL", "Miss Frances Widney.", "Two and one half lbs. veal; Vi cup butter; i cup sweet cream; toasted bread; pepper; salt; cornstarch.", "Heat the butter in a kettle; cut the veal in pieces; fry it brown in the butter, then add sufficient water to cook it. When done, thicken the gravy with the cornstarch, and add the cream. Serve on the toasted bread. This is sufficient for seven persons.", "BREADED VEAL CUTLETS", "Mrs. J. M. B.", "Trim and flatten the cutlets; season with pepper and salt» dip in beaten eggs, then in rolled cracker. Fry rather slowly in butter or beef drippings. Serve on a hot platter, plain, or with tomato sauce.", "HAUNCH OF VENISON-Old Kentucky Huntsman's Recipe", "Haunch of venison; y^, lb. butter; salt and pepper.", "Put the venison in a large kettle, cover with water, and boil until tender; drain off the water, put the butter with salt and pepper in the kettle, set over a moderate fire, and let brown, first on one side, and then on the other. Venison cooked in this way retains its natural flavor, and will be found delicious.", "HAH BONES", "Mrs. Jessie Beuton Fremont.", "\"The Funeral of a Ham.\" This is the startling name the Germans give their final use of the unsightly \"ham- bones\" —too good still to be thrown away, but too ugly to bring to table.", "The bone, itself, goes into the soup kettle and from the", "/^/ How We Cook in Los Angeles", "broth it flavors, the}- take enough to stew gently, {boiling fast, kills flavors and hardens meat), the shavings of ham that had remained on the bone.", "Put these in the broth with a Chili pepper, a very little garlic, soup-herbs and a laurel leaf — pungent, but sparingly used flavors, and let them assimilate by slozv, steady heat. Then make mashed potatoes into a lining for a pudding- dish (you can also use boiled macaroni in the same way;) and lay in the stewed ham in light layers alternating with potatoes (or macaroni) and bake so it will look light and brown, like a potato souffle. There may be some baking powder to make the brown top crust and sides, or cream, (I really do not know how it is done, but it should be brown and raised like a nice dish of baked mashed potatoes) and sent to the table in the dish in which it was baked. It is simple enough — most excellent and flavoroiis, or only fit for a railway eating-station — according to the in- telligent patience of the cook.", "BAKED HAH", "Mrs. S. Speedy", "Scrape, and wash a nice, plump liam. Mix a paste of flour and water. Roll it out about an inch in thickness, cover the entire ham with this, wetting the edges to make them adhere. Bake three hours.", "BAKED HAfl", "Everyday Cook Book", "Wash and scrape the ham, then cover with cold water and simmer gently, until the skin can be pulled off (probably two or three hours). When skinned, and in the dripping pan, pour over it one teacup of vinegar, and one of hot water in which one teaspoon of mustard has been dissolved. Bake slowly two hours, basting often. Then cover the ham all over to the depth of an inch with brown sugar, pressing it down firmly. Set it in a very slow oven. The sugar will soon form a thick crust. It should remain in the oven a full hour. Then remove from the pan, drain, and place upon a", "Meats 7/5", "dish. When the ham is cool, but not cold, press it by turning another flat dish on top with a weight on it. Pressing makes the ham slice firmly.", "BOILED HAH", "Mrs. R. M. Widney", "Take a ham weighing from twelve to fourteen pounds, wash thoroughly, cover with cold water, and cook slowly, from five to six hours. When nearly cold, remove the ham from the water in which it boiled and draw off the skin. Have ready six or eight well rolled soda crackers, with which is mixed about three tablespoons of sugar; spread over ham, place in a moderately hot oven, for thirtj' or forty minutes.", "BROILED HAH", "Practical Housekeeping.", "Broil slices of ham on a hot gridiron until the fat runs out, and the meat is slightly brown ; then drop the slices into a pan of cold water, drain and return to the gridiron; repeat several times until the ham is done. Place on a hot platter; add a little butter, and serve at once. Pickled pork and breakfast bacon may be broiled in the same way.", "HAH FOR TOAST", "Mrs. S- C. Hubbell.", "One-fourth pound lean ham; i tablespoon cream or milk; I tablespoon melted butter; yolks of three eggs.", "Mince the ham, and mix it with the other ingredients; then stir all together over the fire until the mixture thickens. Spread on hot toast.", "HAfl FOR SANDWICHES", "Mrs. \\V. W. Ross.", "Five pounds ham, boiled and cold; 2 pounds fresh beef tongue; i tablespoon white sugar; i teaspoon mustard, dry; I teaspoon pepper; 2 eggs.", "Chop the ham and tongue very fine; add the sugar, mus-", "1^6 How We Cook hi Los Angeles", "tard and pepper. Moisten the meat with the eggs, well beaten. Spread the mixture between thin slices of buttered bread. This quantity will make a hundred sandwiches.", "ROAST PIG", "Mrs. J. M. B.", "Select a pig from four to six weeks old. Clean it thoroughly using a teaspoon of soda in the water you wash the inside with. Wipe dry and stuff with a dressing made of bread crumbs highly seasoned with butter, sage, salt and pepper. Sew it up. Skewer the fore legs forward, and the hind legs backward. Rub it over with butter, and sprinkle with salt, pepper and flour. Put it in a dripping pan with a little water and bake about three hours, basting often. It is not necessar)^ to have the oven very hot at first; be careful not to let it burn. When done, place it on a platter; garnish with parsley and put an apple or small ear of corn in its mouth.", "ROAST 5PARE RIBS", "Trim off the rough ends; crack the ribs across the middle, rub with salt, sprinkle with pepper, fold over, stuff with plain turkey dressing. Sew up tightly, put in dripping pan with a pint of water. Baste frequently, turning once, so that both sides may be of a rich brown.", "TO FRY TRIPE", "Take prepared tripe, wash and wipe dry. Cut it four inches square; dip first in ^\"g^, then in flour; fry slowly to a delicate brown, in butter. Add to the gravy a wine-glass each of vinegar and water; boil up and pour over the dish with the tripe.", "BROILED TRIPE", "Prepare tripe as for frying; lay on a broiling iron over a clear fire; let broil gently on both sides; Serve on a hot platter with plenty of butter. Garnish with lemon or parsley.", "Meats i^j", "TO COOK A CALF'S HEAD", "Mrs. T. B.", "Tie the brains iu muslin with sweet herbs. Boil brains, head, haslet, and feet, two hours, adding the liver the last hour. When nearly done take out the brains, and a portion of the lights. Chop them with a hard boiled ^%%, season with salt, pepper, and a little butter, add a little of the broth; dredge lightly with flour and cook sufficiently to make a nice sauce. Take up the rest of the meat, remove the bones, lay it on a dish, and pour the sauce over it.", "SALT TONGUE", "Miss Parloa.", "Soak over night, and cook from five to six hours. Throw into cold water and peel off\" the skin.", "FRESH TONGUE", "Miss Parloa.", "Put into boiling water to cover, with two tablespoons of salt. Cook from five to six hours. Skin the same as salt tongue.", "BREAKFAST FRITTERS", "Mrs. W. W. Ross.", "One cup minced meat; i cup sweet milk; i tablespoon bread crumbs; i tablespoon flour; ^z^, pepper, salt.", "Mix and season. Make into small cakes and fry them a light brown in deep fat.", "MEAT CAKES", "Mrs. S. J. Peck.", "Three cups chopped meat; i cup mashed potato; 2 eggs, salt, pepper and sage.", "To any cold meat chopped fine, add the potatoes, eggs and seasonings. Work all together; form into cakes, roll in flour and fry.", "y/? How We Cook in Los A^igeles", "TO CORN BEEF", "Mrs. S. C. Foy.", "Take twelve or fifteen pounds of beef, cut from the round; cut it into four pieces; put into a jar or cask, and cover with brine made as follows: To one gallon boiling water, dissolve rock salt until, when cold, a fresh ^^^ will float. Turn a plate over the meat, and press it down with a stone. One teaspoon of saltpetre will give the meat a red color. In about four days, pour off the brine, boil, skim, and cool, and pour over the meat again. Six days will corn thoroughly.", "M. B. W.", "Sauces are often a failure, because the flour is not sufii- ciently cooked. When the flour and water are mixed and added to the boiling liquid, the sauce should boil at least ten minutes.", "A quicker and better way is to cook the dry flour in the hot butter, thus insuring a smooth sauce, free from grease, and of excellent flavor.", "HOLLANDAISE SAUCE", "Mrs. i;. H. Sanderson.", "Butter, size of % egg; i teaspoon flour; yolks of 4 eggs; I small lime or ^ lemon; salt, red and black pepper to taste.", "Put butter in sauce pan, heat till it bubbles, then add flour, stirring constantly; do not brown. Remove from fire; stir in with ^^^ whisk the yolks, well beaten. Return to stove just a moment to set the eggs. Remove from the stove and add juice of lime or lemon; Season. This must not boil after the eggs are in or it will curdle. Must be made and served at once. Fine for an}' fish.", "A SIMPLE BROWN SAUCE", "Mrs. Henderson.", "One tablespoon minced onion; i teaspoon flour, heaped; y^ pint stock; a little butter.", "Fry the onion in the butter until it takes color, then sprinkle in the flour. When that browns add the stock. Cook it a few minutes and strain.", "DRAWN BUTTER •", "Mrs. W J. Brown.", "Half cup butter; 2 tablespoons flour; i pint boiling water or milk; i sprig parsley; salt; pepper.", "150 How We Cook in Los Angeles", "Rub butter aud flour together, put into a sauce pan with the boiling water; stir constantlj^ until perfectly smooth, then add the parsley, season, and serv^e.", "EGG SAUCE", "Mince three or four hard-boiled eggs, and stir them into drawn butter. If too thick, add a little cream or milk.", "CAPER SAUCE", "Add two tablespoons of pickled capers to a drawn butter 'sauce. Good for boiled leg of lamb.", "SAUCE TARTARE FOR MEAT AND FISH", "Mrs. J. J. Ayers.", "Half cup Rowland's olive oil; 1 5'olks of raw eggs; 3 tablespoons vinegar; i tablespoon mustard; i teaspoon sugar; I teaspoon salt; i teaspoon onion juice; y^ teaspoon pepper; I tablespoon cucumber pickles, chopped.", "Beat the eggs, oil and seasoning together like mayonnaise, then add the pickles.", "CHESTNUT SAUCE FOR ROAST TURKEY", "Miss Parloa.", "One pint shelled chestnuts; i quart stock; i teaspoon lemon juice; i tablespoon flour; 2 tablespoons butter, salt, pepper. Boil the chestnuts about three minutes; then plunge into cold water, and rub off the dark skins. Cook them gently in the stock until they will mash readily. Mash fine as possible. Cook the butter and flour in a sauce pan until a dark brown. Stir into the sauce and cook two minutes.", "The chestnuts used are twice as large as the native nut. All first-class grocers keep them.", "GIBLET SAUCE", "jStew the neck, liver, heart, and gizzard in a little water, thicken with butter and browned flour. Season with pepper and salt; strain. Mince the heart and liver very fine and re- turn to the sauce. Serve ver}^ hot.", "Sauces 751", "OYSTER SAUCE", "Miss Parloa.", "One pint oysters, 3 tablespoons butter; i heaping table- spoon flour; I tablespoon lemon juice; salt, pepper, a speck of caj^enne.", "Wash the oysters in enough water with the addition of the oyster liquor to make a pint, boil, and skim. Stir the butter and flour in a sauce pan, until of a dark brown. Add the skimmed liquor, boil up- add the other ingredients, boil up once more, and serve.", "SAUCE PIQUANTE FOR BOILED TONGUE", "Mrs. T. F. McCamant.", "One-half cup of vinegar; 2 large onions; 2 tablespoons sugar; i tablespoon butter; pepper, salt, water.", "Slice the onions fine; stew them in the vinegar, and water enough to cover. Boil until tender, and mash them smooth. Add sugar and butter, cook until quite thick, stirring con- stantly; season with pepper and salt. This forms the base of several sauces. One is made by adding an equal quantit}' of the gravy from roast beef, mutton, or turkey.", "BECHAHEL SAUCE", "Mrs. Henderson.", "One tablespoon flour; 3 or 4 tablespoons good thick cream; i pint of veal stock; Y^ of rather small onion; Y^ oid, turnip; ^ of a good-sized carrot; 2 sprigs parsley; Y\\ of a bay-leaf; Y^ ^ sprig of thyme; 3 pepper-corns; Y lump of sugar; a small blade of mace; i oz. butter, size of walnut.", "Put butter into a stew-pan, and when hot add to it all the ingredients but the stock, mace, flour and cream fry this slowly until it assumes a yellow color; do not let it brown, as the sauce should be white when done; stir in the flour, which let cook a minute, and add the blade of mace and the stock, (boiling) from another stew-pan. After it has all simmered about five minutes, strain it through a sieve without allowing the vegetables to pass", "1^2 How We Cook in Los Angeles", "through; return the strained sauce to the fire, reduce it, by- boiling, about one-third; add the cream and the sauce is ready.", "HORSERADISH SAUCE", "One-half cup grated cracker; )A, cup grated horseradish; I cup cream; i tablespoon fat from cooked meat; salt, pepper. Simmer together fifteen minutes.", "Serve with braised beef.", "MUSHROOn SAUCE", "Mrs. M. B. Welch.", "Put a tablespoon of butter and a tablespoon of flour in a saucepan over the fire. Stir until the flour is well browned. Add very slowly the juice from half a can of mushrooms, and sufficient hot beef stock to make the sauce the proper thickness; season with pepper, salt and a teaspoon of lemon juice; Add a half can of mushrooms, simmer a few minutes, and serve.", "MINT SAUCE", "Mrs. Henderson.", "Put four tablespoons of chopped mint; 2 tablespoons of sugar, and a quarter of a pint of vinegar into a sauce-boat. Let it remain an hour or two before dinner, that the vinegar may become impregnated with the mint.", "CHESTNUT SAUCE", "Mrs. Lincoln.", "Remove the shells from one pint of large chestnuts; scald or boil them three minutes to loosen the skin. Remove the skin; break them in halves, and look them over carefully. Cook in salted boiling water or stock till very soft. Mash fine in the water in which they were boiled. Cook i table- spoon flour in two tablespoons brown butter, stir into the chestnuts and cook five minutes, Add salt and pepper to taste.", "Sauces 153", "BREAD SAUCE FOR GAME OR MEATS", "Mrs. Frank Phillips.", "Two cups milk; i cup bread crumbs; 2 tablespoons butter; I teaspoon salt; J 3 teaspoon pepper; ^ onion.", "Dry the bread in the oven. Roll it into coarse crumbs; sift and put the part which goes through the sieve (about one third) to boil with the milk and onion. Boil ten or fifteen minutes. Add one tablespoon of the butter, and the season- ing. Skim out the onion. Fry the remainder of the crumbs in the rest of the butter, which must be very hot. Stir over a hot fire two minutes, being careful not to burn, cover the breasts of the birds with these. Pour the sauce around the birds, or serve separately.", "THICK CREAfl SAUCE FOR CROQUETTES, ETC.", "Mrs. C. H. Walton.", "One pint hot cream; yi teaspoon salt; 2 even tablespoons butter; ^ saltspoon white pepper; 4 heaping tablespoons flour; ^ teaspoon celery salt; a few grains of cayenne.", "Scald the cream. Melt the butter in a granite saucepan. When bubling, add the dry flour. Stir till well mixed. Add one third of the cream, and stir as it boils and thickens. Add more cream and boil again. When perfectly smooth, add the remainder of the cream. The sauce should be very thick, almost like a drop batter. Add the seasoning, and mix it while hot with the meat or fish.", "VEGETABLES", "A C. B.", "All vegetables are best when fresh and crisp; celery, lettuce, cucumbers, and radishes should be kept in cold water. New potatoes should be prepared just before cooking and put on in boiling water. Old potatoes should be peeled and put into cold water an hour before cooking; then drain off the water and put into cold water and set over the fire; when they are barely done, drain off the water and set on back of the stove. A small quantity of caj'enne pepper put into the water when cooking cabbage and onions will somewhat neutralize the disagreeable odor.", "ASPARAGUS ON TOAST", "Mrs. G. W. White.", "Asparagus; soda; salt; pepper; butter; cream or milk; toasted bread.", "Cut off the hard ends. Boil the rest whole with a very little soda in the water, which will preserve the color, make tender, and improve the flavor. Boil until tender. Season with butter, pepper and salt. Spread on hot buttered toast, and pour over it hot cream or milk.", "AHBUSHED ASPARAGUS", "Mrs. Willard H. Stimson.", "Three bunches asparagus; stale light rolls; only the tops are used; 3 eggs; i pint milk; pepper; salt; a tablespoon butter.", "Boil asparagus twenty minutes, and drain. Take out the inside of the rolls, and put the tops in the oven to dry. Stir the beaten eggs into the boiling milk with the butter, pepper and salt to taste. Add the asparagus, cut in small pieces, fill the tops with the mixture and serve hot.", "Vegetables 155", "ARTICHOKES", "Mrs. Lincoln.", "The Globe Artichokes are thick, fleshy-petalled flowers which grow on a plant that resem