MOCHA CREAM CAKE

Mrs. A. E. Goodrich.

One cup granulated sugar; ^ cup butter; ^2 cup sweet milk; 1^2 cups sifted flour; i]4 teaspoons Cleveland's baking powder; 3 eggs, whites only, beaten to stiff froth.

Cream the butter and sugar together; add the milk, then flour and baking powder; last, the whites of the eggs. Bake in three layers in a moderate oven.

Filling: Make a scant ^2 cup of strong Mocha and Java coffee, reserving 2 tablespoons for the icing; to the remainder, add sweet milk to make one half pint; put this in a double

2/0 How We Cook in Los Angeles

boiler and heat; when cool, stir in i teacup sugar; 2 table- spoons flour; yolks of 4 eggs, thoroughly beaten together. Cook 15 minutes, stirring often; when lukewarm, beat in slowly 2 tablespoons butter. Spread between layers and finish top with the following icing: Beat together i teacup powdered sugar and white of one eg^; add the two table- spoons coffee and beat till light and smooth.

CARAMEL CAKE

Mrs. John Beckwith.

One and one-half cups fine granulated sugar; y^ cup butter; i cup sweet milk; 2 cups sifted fiour; i large teaspoon Cleveland's baking powder; 4 eggs, whites only, beaten light.

Work butter and sugar to a cream; add milk, then flour with baking powder; slowly stir till smooth; add eggs lightly. Flavor with vanilla, and bake in brisk oven, watching closely.

Caramel for cake: One cup morning's milk; 2 cups "C" sugar.

Dissolve sugar in the milk, placing on stove to melt slowly; when it is ready to boil, stir it constantly until it ropes on the spoon; then remove from the stove and add a large spoon of butter, a teaspoon of vanilla and beat until it grains, spread quickly on the cake, which should be in two layers and cold. The cup for measuring this cake should be a large coffee cup.

CARAMEL CAKE

Mrs. H. T. Hazard.

One cup butter; 2 cups sugar; 5 eggs, whites only, well beaten; 2 teaspoons Cleveland's baking powder; i cup sweet milk; i cup corn starch; 1^2 cups flour; flavor with vanilla.

Stir well until smooth and bake in two long pans.

Filling for this cake: One cup sugar; }i cup water; }{. cup butter; i teaspoon vanilla.

Boil five minutes without stirring. Remove from the fire and stir until white and creamy, but not too hard. Place this filling between the two layers and on top of the cake, smoothing it quickly in place. Great haste must be made in order to have this a success.

HACCAROONS

Mrs. John Beckwith.

One pint sugar; i pint flour; i pint almonds, or white of English walnuts, chopped fine; 4 eggs.

Drop on greased paper and bake a light brown. They will keep for a long time and are fine.

ALMOND CREAM CAKE

Mrs. George I<. Arnold.

Two cups sugar; }- cup butter; "jA, cup sweet milk; 6- eggs, whites onl}'; 3 cups flour; 3 teaspoons Cleveland's baking powder.

lyine the tins wdth paper, and bake in three layers.

Cream for cake: Between the layers, spread a custard made as follows: One cup milk; ^ cup sugar; let it come to a boil, and add i ^^g or two yolks and i tablespoon corn starch; flavor with bitter almonds; and add ^ pound of blanched and chopped almonds.

For the top and sides, make a boiled frosting of i^ cups granulated sugar and the whites of two eggs and ornament the cake with y^ pound of blanched almonds split in two.

BIRTHDAY CAKE

Mrs. J. E. Murray.

One-half cup butter; 2 cups sugar; i cup sweet milk; 3 cups sifted flour; 2 teaspoons Cleveland's baking powder; 4 eggs, whites and yolks beaten separately; whites to be added last. Flavor with lemon.

NO NAHE CAKE

Mrs. W. W. Lord.

One cup butter; 3 cups sugar. Cream the butter and sugar together, then add ^ cup sweet milk; 3^ cups flour; ]/2 teaspoon soda, in the milk; i teaspoon cream tartar, sifted in flour; whites of 10 eggs, put in mixture next to last; flour last.

2 [2 How We Cook in Los Angeles

VIOLET CAKE

Mrs. H. T. Hazard.

One cup butter creamed; 2 cups sugar; j-olks of 3 eggs; i cup sweet milk; 3 cups flour; i teaspoon Cleveland's baking powder; whites of eggs.

Mix in the order given; divide the batter into four equal parts and bake in four layers. Color half the batter with violet paste (size of a pea). When baked; lay first a light layer, then a violet, then light, then violet. Put together with lemon jelly.

Lemon Jell}^: Beat one egg; add i cup water, the grated rind and juice of i lemon; pour this slowh' on i cup sugar, mixed with i tablespoon flour. Cook in double boiler until smooth like cream.

Frosting: Whites of 2 eggs beaten light with 20 tea- spoons powdered sugar; flavor with violet extract; color with violet paste, and decorate with candied violets.

TRNCOLORED CAKE

Mrs. T. C. Griswold.

One and one half cups sugar; 7^ cup butter; -3 cup milk; i^ cups flour; -/i teaspoon soda; i]^ teaspoon cream tartar; whites of 7 eggs.

Take 73 of the batter and bake for white cake, and put pink coloring in remaining third. For yellow part, take i cup sugar; ^ cup butter; ^ cup milk; i cup flour; j-elksof 5 eggs; I teaspoon cream tartar; j4 teaspoon soda.

Flavor with lemon. Put pink cake in center, white on each side and j'ellow top and bottom. Put together with cus- tard or frosting.

LEOPARD CAKE

Mrs. L. M. Wheeler.

Six eggs, whites only; ^ cup of milk; 2 cups powdered sugar; 3 scant cups of sifted flour; )'2 cup butter; 2 teaspoons Cleveland's baking powder.

Flavor with lemon. Mix i cup of chopped raisins in ^ cup of the cake batter, and drop it into the cake in spoonfuls as it is put into the pans.

MARBLE CAKE

Mrs. F. H. Pieper.

lyight part — i cup butter; 2 cups sugar; 3 cups flour; ^ cup sweet milk; i teaspoon soda; 2 teaspoons cream tartar; whites of 7 eggs.

Dark part — i cup butter; i cup molasses; 2 cups brown sugar; i cup sour milk; 5 cups flour; 2 tablespoons each cinna- mon and spices; i tablespoon cloves and i nutmeg; i teaspoon soda; yelks of 7 eggs. If sweet milk is used in dark part add 2 teaspoons cream tartar.

GOLD AND SILVER CAKE

Mrs. D. M. Welch.

Silver part — y^, cup butter; i cup sugar; 4 eggs, whites only; i^ cups sifted flour; y^ cup sweet milk; i^ teaspoons Cleveland's baking powder; Yz teaspoon extract of bitter almond.

Gold cake — Make just the same as the silver, only use the

yelks of 4 eggs and flavor with vanilla instead of bitter

EXCELLENT CAKE

Miss Josie Kaiser.

Two cups sugar; i cup butter; 4 eggs, well beaten; Y^ cup corn starch; i cup milk; 4 cups sifted flour; 2 teaspoons Cleveland's baking powder; 2 teaspoons lemon extract.

Beat sugar and butter to a cream, add eggs and corn starch, then milk and flour, baking powder and flavoring last.

BOSTON CREAM PUFFS

Mrs. W. T. Carter.

Pufis — I quart water; 20 eggs; 12 ounces butter 13^ pounds flour, sifted.

Have water boiling, add butter, then the flour, stirring briskly. Remove from fire and let cool. When cold add eggs, one or two at a time, rubbing constantly until the mix- ture is perfectly smooth, then drop on well-buttered tins and glaze over with a little milk and yelk of egg. Bake in hot oven.

ZF/f How We Cook i7i Los Angeles

Cream — 6 ounces pulverized sugar; 4 ounces corn starch; 3 eggs; I quart milk.

Beat eggs, sugar and corn starch together until perfectl}^ smooth. Heat the milk until it boils, then add eggs, sugar, etc., stirring very briskly to prevent scorching. Let boil a few minutes then remove from fire. Flavor with lemon. Open puffs on one side and insert cream with teaspoon. Sprinkle with sifted sugar and serve while fresh. This makes a very large quantity.

PLAIN LOAF CAKE

Mrs. A. M. Whaley.

One and a half cups sugar; ^ cup butter; ^{( cup hot water; Y-i. cup cold water; 3 eggs, yelks and whites beaten separately; 2^ cups flour; i teaspoon Cleveland's baking powder.

Beat the butter and sugar to a cream and add the hot water. Then add the other ingredients, the whites of eggs being last.

PLAIN CAKE

Mrs. A. D. Hall.

One cup sugar; i cup sweet milk; yl cup melted butter; i ^Z^', 2 teaspoons Cleveland's baking powder; i pint sifted flour. Bake ^ of an hour.

Mrs. Alice Curtiti.

One and a half cups flour; i cup sugar; Vi cup milk; 2 tea- spoons Cleveland's baking powder; yelks of 3 eggs and white of I, using whites of 2 for frosting.

HARQARET'S CAKE

Miss S. E. Smith, St.Jolin, New Brunswick.

Two and a half cups powdered sugar; V^ cup butter; i cup sweet milk; 3 cups flour; i lemon, juice and rind; i small tea- spoon soda.

Bake in square or oblong tin and frost with whites of two eggs beaten stiff with powdered sugar.

Cake 2 /'5

COFFEE CAKES

Mrs. J. W. Hendricks.

One quart flour; i yeast cake, or i cup yeast; 2 eggs; 4 tablespoons sugar; i teaspoon cinnamon; i teaspoon lemon extract; % pound butter.

Mix with sweet milk, and put in a warm place to rise. When light roll out quite thin and spread with melted butter; then sprinkle with sugar and cinnamon, currants, raisins and citron to suit the taste. Cut into squares, let them rise again and bake.

COFFEE CAKE

Mrs. D. S. Dickson.

One cup butter; i cup sugar; i cup molasses; i cup seeded raisins; i cup cold coffee; 3 cups flour; 2 eggs; small quantity citron, sliced ver}- thin; 2 teaspoons soda; nutmeg and cinna- mon to taste. Bake slowly \% hours.

BREAD CAKE

Mrs. George Segar, Riverside, Cal

One coffee cup bread sponge; i^ coffee cups brown sugar; y-z pound raisins; yi pound currants; i cup butter, creamed with the sugar; 3 eggs; spices to taste; i teaspoon soda dis- solved in hot water.

Beat whites and yelks separatel)'. Mix thoroughly'. Put

fruit in last. Let it rise until light. Add a little flour if

necessary to make a tolerably stiff" batter. Bake in moderate

BREAD CAKE

Mrs. W. M. Dicksou.

Two cups bread dough; i^ cups sugar; ^4 cup butter; i cup raisins; 2 eggs; ^4 teaspoon each salt and soda.

Rub sugar and butter to a cream. Beat the eggs very light, and mix with the dough. Add a little spice if desired. Bake when light.

SPICED GINGER CAKE

Mrs Heiiry T. Lee.

One cup sugar; ^ cup butter, or drippings, or both together beaten to a cream; i cup molasses; 3 small cups flour; i cup

2t6 How We Cook in Los Angeles

very sour milk, 4 days old; 2 heaping tablespoons ginger; 2 small teaspoons soda, stirred in milk; i)^ tablespoons cloves; yY^ tablespoons cinnamon.

Stir all well together and add J 2 pound of currants dipped in flour.

"When you have a cake or bread in the oven, do not slam the oven door, or walk heavily about the kitchen while it is baking. A fine cake will b? irretrievably ruined by a slight jar at a certain stage of its baking."

QINQER BREAD— With Yolks of Eggs

:Mrs. M. R. Sinsabaugh.

Seven eggs, yolks only; i saltspoon salt; i cup New Orleans molasses; i tablespoon lard or butter; i level teaspoon soda in 3/^ cup hot water; i heaping teaspoon ginger, or about the same of cinnamon, cloves, allspice and ginger mixed, if preferred; 3/^ cup brown sugar.

Use flour enough to make the batter of the same consist- ency as for ordinary loaf cake or muffins. Bake slowly 45 minutes or more if necessary.

OUR MOTHERS' GINGER CAKES

Mrs. Charlotte M. Wills.

Two quarts flour; 3 teaspoons baking soda, sifted with the flour; I pint New Orleans molasses; 2 eggs; ^ cup brown sugar; i cup lard; i cup milk; 3 teaspoons ground ginger; I teaspoon ground cinnamon and cloves.

Heat the molasses and lard. Mix with sugar, milk and beaten eggs. Stir the mixture well and it will foam. (Keep out one pint of the flour to roll the cakes in). Add flour and let it all become cool. Roll out as soft as possible. Cut with biscuit or fancy cutter and bake in pans in quick oven.

SOFT GINGER BREAD

Mrs. D. L. Whipple.

Four cups flour; 2 cups molasses; 2 cups buttermilk; i cup thick sour cream; ^ cup butter; 3 eggs; i teaspoon ginger; i teaspoon soda.

FINE SOFT GINGER CAKE

Mrs. J. E. Murray.

One cup butter; i cup boiling water; i cup sugar; i cup New Orleans molasses; 3 cups flour; i tablespoon ginger, cin- namon and allspice, mixed; i tablespoon soda, sifted in the flour; 4 eggs, beaten light and stirred in the last thing.

SOFT GINGER BREAD

Mrs. Vida A. Bixby.

. Half cup molasses; ^ cup sugar; 2 eggs; ^ cup butter; ^ cup milk; 2 cups flour; i teaspoon Cleveland's baking powder; a sprinkle of cinnamon, cloves, ginger and nutmeg.

FAIRY GINGER BREAD— For the Little Ones

Mrs. T. W. Brotherton.

One cup butter; 2 cups sugar; i cup milk; i tablespoon ginger; ^ teaspoon soda; 4 small cups flour, sifted.

Beat the butter and sugar together until light, dissolve the 3oda in the milk, mix, and add the sifted flour. Turn baking pans upside down, wipe very clean, butter well. Spread mix- ture upon them very thinly, bake in moderate oven until brown. While still hot cut into squares — with case knife. Slip carefully off".

GINGER BREAD

Mrs. Louisa C. Carrau.

One cup molasses; i cup brown sugar; 3 cups flour; 3 eggs, well beaten; i large tablespoon ginger; i large tablespoon soda; i cup melted butter; i cup boiling water; a little cinna- mon. Bake twenty minutes.

SPICE CAKE

Mrs Gerrard Irvine.

One cup sugar; i &%%\ i small teaspoon soda; ^ teaspoon salt; 1/2 cup sour cream; Yz cup buttermilk; ^ teaspoon gin- ger; ^ teaspoon cinnamon.

GINGER SNAPS

Mrs. J. W. Gillette.

Two cups molasses; i ^%z; i cup butter and lard mixed; 2 teaspoons soda; flour to roll.

2i8 , How We Cook in Los Angeles

Boil the molasses and shortening together five minutes, let it cool, then stir in the beaten egg and soda, ginger to taste. Mix soft as possible and roll thin. Will bake in a few min- utes. These are excellent.

GINGER SNAPS

Mrs. Morrell, Albany, Texas.

One cup sugar; i cup New Orleans molasses; i cup butter or meat fryings; i tablespoon ginger; i teaspoon soda, dis- solved in a little water; as much flour as can be stirred, not kneaded. Pinch off a piece the size of a marble and roll in the hands, and place in baking tin, leaving quite a space between to allow for spreading. Bake in a moderate oven and leave in the pan until they cool enough to snap. Keep the

dough warm.

Mrs. Alex. Fawcett, Ohio.

Two cups sugar; i cup butter; 3 eggs; i teaspoon soda; i cup sour cream or milk; flour to mix soft. If cream is used }4. cup of butter is sufficient.

Take sifted flour and mix the butter with it the same as for pie crust, then add the sugar. Make a cup-shaped hole in this mixture, and break in the eggs, add the cream (or milk) in which the soda has been dissolved. If more flour is needed to roll the dough into thin cakes add what is necessary, but be careful not to make too stiff". Sprinkle the cakes with granulated sugar and roll gently in. Bake quickly.

Mrs. R. C. Hunt.

One cup butter; i cup sugar; % cup sweet milk; 4 eggs; 2 teaspoons Cleveland's baking powder; flour to mix quite soft.

If nut cookies are desired, mix finely chopped nuts into dough before rolling out.

Mrs. Gerrard Irvine.

One and one-half cups white sugar; }i cup butter; 3 table-

Cakes 2rg

spoons sweet milk; 3 eggs; y^, teaspoon soda; i teaspoon cream tartar.

Mix with sufficient flour to roll. Sprinkle with sugar, cut and bake in quick oven.

BACHELOR BUTTONS

Mrs. S. B. Caswell.

One cup white sugar; ^ cup butter; i^ cups flour; i ^zg.

Flavor with almond. Roll into balls about the size of a small walnut, roll these in white sugar and place in buttered tins some distance apart to allow them room to spread. Add a little more flour if they flatten too much.

This recipe should make between fifty and sixty of these little cakes. They are very nice.

SAND TARTS

Mrs. C. C. Carpenter.

Two cups sugar; i cup butter; 3 cups flour; 2 eggs, leav- ing out the white of one.

Cream the butter and beat in the sugar and eggs well. Add flour. Roll out very thin and cut in diamond shape. Spread the white of egg on top. Sprinkle wdth sugar and cinnamon. Press a blanched almond or raisin in the center of each.

FRUIT COOKIES

Mrs. George Segar, Riverside.

One coffee cup butter; i coffee cup brown sugar; yi coffee cup molasses; ^ coffee cup sour milk or cream; i coffee cup raisins; j4 coffee cup currants; 3 eggs; i teaspoon soda; spices to taste; flour to make a soft dough. Roll thick. Bake in moderate oven.

Mrs. Elizabeth Dickey.

Two cups sugar; y^ cup butter; i cup sour cream; i cup buttermilk; 3 eggs; i teaspoon soda; flavor, or not, to suit. Beat the eggs well, then add all the ingredients together

220 How H-e Cook m Los Avgeles

and put in all the flour you can knead in. Knead as long as it will take flour. Now roll as thin as crust for pies, and cut any desired shape, and fry in hot lard.

The beauty of crullers consists in kneading hard, and roll- ing thin. This amount will fill a three-gallon jar, and will keep well.

Mrs. D. I.. Whipple.

Two cups sugar; i cup sweet milk; 3 eggs; butter size of walnut; 3 teaspoons Cleveland's baking powder.

Mix with as little flour as possible. Beat yelks of eggs and mix with milk. Beat whites and mix with batter last. F*ry in hot lard.

Mrs. J. E. Murray.

One cup sugar; i cup sour milk; i ^%Z') ^ very little but- ter; I teaspoon soda; j4 teaspoon cream tartar; i teaspoon salt; flour to mix soft. Flavor with nutmeg.

RAISED DOUGHNUTS

Mrs. Converse Smith, Boston.

One pint milk; i teacup mashed potatoes; }4 cake of yeast dissolved in half cup warm water, (not hot) water. Flour to make stiff batter. Let it rise over night, in the morning add I cup sugar; i Qgg; 3 tablespoons melted butter, small piece of soda and little nutmeg. Mold very soft and let rise again, then cut out or twist them and fry.

ORANGE ICING FOR CAKE

Mrs. H. G. Otis.

One cup sugar; 4 tablespoons water; 2 oranges, rind grated

into juice; add sugar and water, then boil until syrup begins to

string. Beat the white of one egg to a foam, then pour syrup

over it, stirring constantly, and put upon the cake while

GELATINE FROSTING

Miss Farmer, Boston Cooking School.

Two and a half tablespoons hot water, (boiling); ^4 cup

confectioner's sugar; % level teaspoon granulated gelatine: ^4 teaspoon vanilla.

Add the granulated gelatine to the boiling water, and when it is thoroughl}' dissolved add the sugar, vanilla, or other flavoring if preferred, and beat until of the right consistency to spread.

This is a frosting quickly made, and does not require the whites of eggs. If the granulated gelatine cannot be pro- cured, ordinar}' gelatine maj' be used hy allowing one table- spoonful.

CHOCOLATE FROSTING

Miss Farmer.

Two squares Ghirardelli's chocolate: 3/^ cup sugar; 3 tablespoons milk; i &%z^ 3'elk onl}-.

Melt the chocolate and add the sugar and the milk, either hot or cold. Cook in double boiler until smooth and add the ^^% yelk. Cook for one minute and pour over the cake. Especiall}^ nice for laj-er cake.

BOILED FROSTING

Miss Ida Maynard, Colorado Springs.

One cup sugar; Yz cup water. Boil together until a thread will drop from the spoon, then pour this slowlj' on the beaten white of one &%^, beating all the time. Add one teaspoon flavoring, and when slighth^ cool spread upon the cake.

ROYAL ICING

Mrs. W. T. Carter

This icing should be made of the finest sugar dust. If made from common pulverized sugar, it must be run through a lawn sieve. Work into a soft paste with the whites of eggs, and flavor with lemon or an\' essence you maj' prefer. Tint to any shade with vegetable colors, or leave plain. Work the icing with a wooden spatula, or paddle to such consistency that when withdrawn the point of icing left behind will stand erect, or lay like piping.

222 How We Cook in Los Angeles

niLK FROSTING

Mrs. D. S. Dickson.

Five tablespoons milk; i cup sugar. Boil until it will drop from a spoon like jelly, and cool.

MILK ICING

Mrs. Jerome Curtin.

One cup granulated sugar; 6 tablespoons milk or water.

Put on stove and boil five minutes. Do not stir. Take off fire and stir briskly until cool. When nearly cold, or when commencing to thicken, add white of one ^'g'g, beaten stiiF and flavored to taste.

PUDDINGS AND THEIR SAUCES

BOILED PUDDINGS

Miss K. R. Paxtoii.

Grease the mold very thoroughly and there will be no danger of sticking. Do not fill the mold as room must be allowed for the pudding to swell. Put the mold into a kettle of boiling water. It is not necessary for the water to cover the mold; half way to the top of mold is sufficient; when the water gets too low, replenish with boiling water. The kettle must be covered with a tight fitting lid to keep in steam. Put a flat-iron on the lid to keep it down tight. On no ac- count, allow the water to stop boiling. If pudding is boiled in a bag, dip it in boiling water, wring, sprinkle with flour, tie up the pudding in the bag leaving room for it to swell.

Bavarian creams, gelatine, corn starch, or any pudding served in a form; wet mold with cold water; pour out water but do not wipe the mold; pour in pudding and put in cold place; when ready to serve, turn it out in dish.

PLUM PUDDING

Mrs. J. P. Widuey.

One quart cracker crumbs; 1)2 cups sugar; i large tea- spoon cinnamon; i small teaspoon salt; ^ pound currants; ^ pound candied lemon or orange peel — chopped; 3 pints milk; ^ cup butter; 6 eggs; i nutmeg; i pound stoned raisins; ^ pound citron — chopped fine.

Pour the milk over the cracker crumbs, beat the yelks of the eggs, sugar and butter until light, and add them. Stir in all the fruit, first adding to it a trifle of flour, to prevent its sticking. Add the beaten whites of eggs last. Butter a large mold, or two smaller ones, and put in pudding, leaving room for rising. Cover close and steam five hours. Serve with hot sauce, or cold hard sauce.

This has proved most excellent, and is enough for 18 per- sons.

224- How We Cook in Los Aiigeles

ENGLISH RECIPE FOR PLUM PUDDING

Mrs. Mary O. Lerrigo.

Twelve eggs — well beaten; 2 pounds beef suet — chopped fine; 2 pounds bread crumbs; 1^2 pounds flour; 2 pounds stoned raisins; 2 pounds currants; i pound sultana raisins; 1 pound sugar; V^ pound candied peel; i nutmeg and Y-z ounce mixed spices; rinds of 2 lemons grated; i small tea- spoon salt.

Mik well together and add the eggs. If not moist enough, add a little molasses and water. Put into buttered molds, tie up safel)^ put into boiling water, and keep boiling for six hours.

This will make 3 good-sized puddings.

ENGLISH FRUIT PUDDING

Mrs. H. E. Smith.

One cup chopped suet; i cup seeded raisins; i cup cur- rants; I cup sour milk; ^A cup sugar; li cup molasses; % pound citron; i teaspoon soda; small quantity each — nutmeg, cinnamon and cloves.

Steam three hours.

BLACK PUDDING

Mrs. E. D. Major.

Half pint molasses; J4 cup sugar; }{ cup sweet milk; ^ teaspoon cloves; ^ teaspoon cinnamon; Y^ cup butter; ij^ cups flour; 3 eggs; j4 teaspoon soda.

Steam one hour.

nOLASSES PUDDING

Mrs. D. S. Dicksou

Three cups flour; i cup cold water; i cup seeded raisins; I cup molasses; ^2 cup butter; i teaspoon soda.

Steam 3 hours and then invite your friends to dinner.

BLACK PUDDING

Mrs. R. J. Widney.

Two eggs — yolks; fi cup molasses; 2 cups flour; i tea-

Puddings and their Sauces 225

spoon cinnamon; i teaspoon cloves; i cup cold water, and i even teaspoon soda — to be added at the last.

Put in an air-tight steamer, and cook for an hour. Serve with hard sauce.

PLAIN PLUn PUDDING

Mrs. Col. Mudge.

One cup crackers — rolled fine; i cup raisins — stoned; i cup molasses; J. 2 cup sugar; small piece of citron — sliced thin; 2 eggs — well beaten; i teaspoon cinnamon; ]^ teaspoon cloves; Y^ teaspoon allspice extract; i teaspoon lemon extract; ^A teaspoon vanilla.

Steam three hours.

5UET PUDDING

Mrs. J. M. Stewart.

One cup milk; i cup raisins; i cup syrup or brown sugar; y-i cup suet; i teaspoon soda; ilour to make a stiff batter. Boil steadily three hours. Serve with sauce.

NESSELRODE PUDDING

Miss Ruth Childs.

Three dozen chestnuts; 8 eggs — 5'olks; i pint cream; 2 sticks pounded vanilla; ^2 pint pine apple syrup; little salt; 4 ounces quince citron; 6 ounces pine apple; 6 ounces dried cherries; 4 ounces Smyrna raisins; ^^ pint whipped cream.

Boil the chestnuts in water; when done, peel, pound and rub through a sieve; put this pulp into a stewpan with the eggs, cream, vanilla, pineapple syrup, and a very little salt. Stir these ingredients over a stove fire until the eggs are sufficiently set in the custard, then rub the whole through a Tammy, and put into a basin. Cut the citron and pine- apple, (previously simmered in the syrup above alluded to), and place these in a basin with the cherries and raisins. Allow the fruit to steep for several hours in two wine glasses cherry cordial. Place the chestnut cream in a freezing pot, immersed in rough ice, and freeze it in the usual manner; then add half pint whipped cream and the fruit. Mix the pudding, and continue working the freezing pot for a few

226 How We Cook in Los Angeles

minutes longer. When the pudding is set firm, put it into a mold, cover it down and immerse in ice until it is required to be sent to the table.

FRUIT JELLY PUDDING

Mrs. J. H. F. Peck.

One box gelatine; i pint cold water; 3 lemons; i pint boiling water; ^ pound white sugar; strawberries; peaches or bananas.

Put gelatine in a large pitcher, add cold water. Squeeze lemons into this and throw in the skins. lyCt all stand an hour, then add boiling water and white sugar. When dis- solved, strain through a fine sieve or flannel bag. When this commences to thicken, put a layer of strawberries in a large dish or mold, then some of the jelly, then a layer of peaches or bananas, then the jelly again, and so on until the dish is full. Set away on ice. When ready to use, turn out of mold, and serve with whipped cream and powdered sugar.

CABINET PUDDING

Mrs. Erneline Childs.

Dried cherries; candied citron; slices of sponge cake; ratapas or macaroons; 8 eggs — yolks; i pint milk or cream; 6 ounces sugar; rind of i lemon; arrowroot sauce or custard.

Spread the inside of a plain mold with butter, and orna- ment the sides with the cherries and citron. Fill the mold with alternate layers of slices of sponge cakes, ratapas or macaroons; then fill up the mold with a lemon custard, made with the eggs, milk or cream, sugar, and the grated rind of a lemon. This custard must not be set, but merely mixed up. Steam the pudding in the usual way for about an hour and a half. When done, dish it up either with arrowroot sauce or a custard.

WALNUT PUDDING

Mrs. M. G. Moore.

Two cups flour; i cup sugar; )4 cup butter; .^^ cup wal- nuts; ]-2 cup water or milk; i^ teaspoons Cleveland's bak- ing powder; 3 unbeaten eggs.

Bake and serve with sauce.

Puddings and their Sauces 22y

FIG PUDDING

Mrs. W. H. Workman.

One cup chopped, dried figs; i cup chopped suet; i cup brown sugar; i cup bread crumbs; i cup flour; ^4. cup milk; 2 eggs; I heaping teaspoon Cleveland's baking powder; salt.

Steam four hours, and serve hot with any sauce desired.

PRUNE PUDDING

Miss M. E. McLellan.

Fifty prunes; 5 eggs — whites; sugar.

Soak prunes over night, then stew until thoroughly done, and there is but little water left. Rub through a colander. Sweeten to taste with powdered sugar. Add the whites of eggs beaten to a stiff froth, and bake 20 minutes. Turn on to a platter and serve with whipped cream, either as a hot or cold pudding.

PRUNE SHAPE

Mrs. C. H. Howlaiid.

One quart prune juice; i pint stewed prunes; i box gela- tine; ^2 cup sugar, unless prunes are sweetened when boil- ing.

Stew the prunes until tender. Pour off" the juice. Add to it Ihe gelatine, previously soaked in a little water, then the sugar, and stir them all together on the stove until the gelatine is dissolved. Stir in the prunes. Pour into a wet mold, and when cold and firm serve with whipped cream.

PUFF PUDDING

Miss Miiia Jeviie.

One quart milk; 5 eggs; 5 tablespoons flour; a pinch of salt.

Whip separately the yolks and whites of the eggs. Pour the milk (boiling) on the flour and whipped yolks. Slir in the whipped whites and bake twenty minutes. Serve with hot sauce.

STEAMED PUDDING

Mrs. W. G. Whortoii.

One cup sugar; i cup sweet milk; i tablespoon butter; i

228 How We Cook in Los Angeles

teaspoon Cleveland's baking powder; i egg; i pint flour; a little salt.

Steam one hour. Eat with cream and sugar, or a nice pudding sauce. Very nice with any kind of fresh fruit in it, ■or stewed fruit under it.

QUEEN OF PUDDINGS

Mrs. W. J. Brown.

One pint bread crumbs; i quart milk; i cup sugar; butter — size of an egg; 4 eggs; i lemon.

Beat the yolks of eggs well, then add milk, sugar, bread ■crumbs, butter and the grated rind of lemon. Put in a pudding dish and bake 3^ hour. Beat the whites of the eggs to a stiff froth, adding a cup of powdered sugar and juice of the lemon. Spread this over the pudding when done, and replace in the oven and brown slightly. This is good cold; or, let the pudding get cold, then spread with a layer of cur- rant jelly before putting on the frosting.

BREAD PUDDING

Marian Harland.

One scant teacup bread crumbs — bread dried in o\en and rolled; 2 eggs; i pint milk; % teaspoon soda — scant; i tablespoon melted butter. Flavor with nutmeg.

Soak crumbs in milk. Add butter and soda — dissolved in a little water, yolks and nutmeg; and last, the whites beaten stiff. Beat well together, and bake in buttered pan % hour. Serve with nutmeg sauce.

SWEET POTATO PUDDING

Mrs. A. M. Whaley.

One pound raw sweet potato — grated; 2 eggs; 2 table- spoons sugar; i teaspoon ginger; ]4. teacup molasses; i tablespoon butter; milk to make thin batter; any other spice, if desired.

Mix the ingredients well together — the eggs well beaten — and bake one and one-half hours.

Puddings a7id Their Sauces 22p

CARROT PUDDING

Mrs. G. G. O'Brien, Riverside, Mrs Harriet J. Meakiii, Sau Uiego.

One cup gyrated carrot — raw; i cup grated potato — raw; I cup stoned raisins; i even teaspoon soda; Y^ teaspoon nut- meg: I cup flour; i cup brown sugar; 1/2 cup suet or butter: ^ teaspoon cinnamon; ^ teaspoon cloves.

Mix soda with the grated potato and mix all together. Steam three hours. Serve with carrot pudding sauce.

SPONGE PUDDING

Mrs. E. R. Smith.

Three eggs; 4 tablespoons flour; ii- pints milk; a little salt.

Stir the milk, (scalding hot), into the flour, then add the yolks, then the whites — beaten to a stifi" froth, and bake immediately for one half hour. Serve as soon as baked with lemon sauce.

This is a favorite dessert at many tables.

ORANGE PUDDING

Mrs. Hancock M. Johnston.

Juice of 6 oranges; 5 eggs; i coffeecup sugar.

Beat yolks and whites separately. Add the other ingre- dients and stir well. Bake 20 to 30 minutes in a pan of water.

ORANGE PUDDING

Mrs. W. \V. Widney.

Two and one half cups hot water; 114 cups sugar; 3 eggs — yolks; 2 tablespoons corn starch; juice 4 oranges; rind of one; butter — size of a walnut; i teaspoon vanilla.

After this mixture has been well boiled, put into baking dish, and pour over it the whites of the eggs, well beaten,, arid mixed with two tablespoons sugar. Brown in oven.

ORANGE 5P0NGE

Mrs. G. W. Garcelon, Riverside.

One ounce gelatine; i pint water; 6 oranges; i lemon; 3 eggs, whites only; sugar to taste.

Dissolve gelatine in pan, let stand until almost cold. Mix

2^^o How We Cook in Los Angeles

in the juice of the orange and lemon; add eggs and sugar. Whisk all together until it is white and spongy. Put in molds Will be ready for use the next day.

APPLE SAGO PUDDING

Mrs. C. G. Du Bois.

One cup sago; 6 cups water; 12 apples.

Put the sago in the water, and set in a warm place to swell. Stew the apples and mix them with the swelled sago. Bake three quarters of an hour. If apples cook quickly it is nice to put them in raw, with a little sugar. Peaches are good used raw. Serve with cream or sugar, or any sauce desired.

APPLE PUDDING

Miss M. E. McLellau.

Two large tart apples: Y-z tablespoon butter; 2 eggs; sugar; y^ cup fine bread crumbs.

Pare and quarter the apples. Boil them in a very little water. Strain them and add the butter with sugar to taste. Add the bread crumbs and the beaten yolks of eggs, and the white of one. Bake about half an hour and cover with a meringue made of the white of the other egg, and i table- spoon sugar. Brown the meringue. Serve warm or cold with

A NEW APPLE PUDDING

Mrs. M. G. Moore.

Six tart apples; i pint flour; i teaspoon Cleveland's baking powder; i ^^%,'^ i teacup sweet milk; a little salt.

Pare and core the apples, stew them in very little water until done. Make a batter of the other ingredients. Beat the stewed apples into it. Bake in a buttered earthen dish. Serve with sugar and cream.

PLAIN APPLE PUDDING

Mrs, 8. E. Smith, St. John, New Brunswick.

Three or four good-sized tart apples; i cup milk; i Q:%Z'^ ^ teaspoon cream tartar; ^ tea.spoon soda; small piece butter; flour; salt to season.

Puddings ayid their Sauces 2jr

Cut up apples in a pudding dish. Make a batter of the milk, Q^gg and other ingredients. Add flour to make a rather thin batter. Pour this over the apples and steam or bake. Serve with sauce.

SNOW PUDDING

Mrs. M. Pickering.

One quart boiling water; 3 tablespoons corn starch; U cup sugar; 6 eggs; i pint sweet milk; lemon; i teaspoon butter.

Dissolve the corn starch in a little cold water with the sugar and butter, and pour into the boiling water. Add the whites of eggs, beaten very stiff. Stir fast until all is very- light. Make a custard of the sweet milk, and the yolks of the eggs. Season with lemon, and when cold serve with the snow pudding.

SNOW PUDDING

Mrs. C. B. Woodhead.

Half box gelatine; ^ pint milk; ^ pint whipped cream; 5 eggs (whites only); i teaspoon vanilla; sugar to taste.

Soak gelatine in milk, place over stove aud stir until gela- tine is dissolved; then add cream, whites of eggs, well beaten, vanilla and sugar to taste. Mix all together well. Place on ice 12 hours.

SNOW PUDDING

Mrs. A. S. Baxter

Three cups milk; 3 tablespoons corn starch; 3 eggs, whites.

Sauce — One cup milk; i cup sugar; 3 eggs, yolks.

Pudding — Heat the milk and add the corn starch wet with a little milk, when this is thick take from the fire and stir in the whites of eggs, well beaten, and pour in a mold to cool.

Sauce — Heat milk, add sugar and beaten yolks. Cook until it thickens. Flavor to taste.

FROZEN RICE PUDDING

Mrs. Hancock Banning.

Half cup rice; i quart water; i saltspoon salt; i pint milk; 3 eggs; I cup sugar; )^ pint cream; )^ pint milk; vanilla.

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Compote — I pint granulated sugar; i pint water; i quart strawberries.

Boil for one-half hour, the rice in the water with the salt. Drain and put in double boiler, with i pint milk, and cook until milk is all absorbed. Beat the eggs light, and just before removing from fire, add to the rice; with i cup of sugar. Flavor with vanilla and set away to cool. When cold add ^ pint of cream and yi pint milk, and freeze.

Compote for rice pudding — Dissolve the granulated sugar with the boiling water. Do not stir, and take from fire just before it reaches the boiling point. Pick, wash, and wipe dry the strawberries, and pour syrup over them. Serve with the rice pudding.

CHOCOLATE PUDDING

Miss Frances Widney.

One pint milk; large Yz cup sugar; 2 heaping tablespoons Ghirardelli's grated chocolate; i heaping tablespoon corn starch; pinch of salt.

L,et the milk come to a boil, then add the sugar and choco- late, well mixed, then the corn starch wet with two spoonsful of the milk. Boil until it thickens, and turn into cups or mold. Set it away to cool. Serve with whipped cream well sweetened, or with plain cream and sugar iiavored with vanilla.

DELICATE PUDDING

Mrs. J. E. Plater.

One cup water; i cup fruit juice; 3 tablespoons corn starch; Yt, saltspoon salt; sugar to taste; 3 eggs.

Boil the water and fruit juice, wet the corn starch in a lit- tle cold water, stir into the boiling syrup and cook ten min- utes. Add the salt and sugar to taste; the quantity depending upon the fruit. Beat the whites of eggs till foamy, and stir into the starch. Turn at once into a mold. Serve cold with boiled custard sauce made with the yolks of the eggs.

nOUNTAIN DEW PUDDING

Mrs. J. S. Chapinau.

One pint milk; 2 eggs; 4 tablespoons cocoanut; ^A cup rolled crackers; i teaspoon lemon juice; i cup sugar. Mix the

Puddings and their Sauces ^jj

milk, yolks of eggs, well beaten, cocoanut, cracker and lemon juice together. Bake half an honr. When done cover with frosting made of the whites of the eggs and cup of sugar.

INDIAN PUDDING

Mrs. J. A. Gilchrist.

One pint milk; 5 tablespoons sifted Indian meal; ^ cup light molasses; i teaspoon salt; i teaspoon ginger; i tea- spoon cinnamon; i ^z^; i pint milk used cold.

Put milk to scald, when it begins to simmer, stir in sifted Indian meal, wet with molasses. Cook a few minutes. Add salt, ginger and cinnamon. Put cold milk into which the well beaten q^% has been added into a baking dish, (earthen preferred). Pour the mixture in, stirring but little. Bake slowly two or three hours. Serve with sauce.

BAKED INDIAN PUDDING

Mrs. Mary B. Welch.

One pint sweet milk; ^ pint Indian meal; i cup molasses; ^ cup butter; 3 well-beaten eggs; i cup cold sweet milk.

Boil the pint of milk in a double kettle and stir in the meal;

let it stand on the back of the stove an hour; melt the butter and

molasses together and add to the hot mixture, and leave for

half hour. Then add eggs and cold milk. Bake ^ of an hour.

Serve with sauce.

HEAVENLY HASH

Mrs. L- W. Wheeler.

One pineapple, sliced thin; 4 oranges; sugar; i box straw- berries; 6 bananas; lemon juice.

Put a layer of pineapple in a dish, cover with sugar, then a layer of berries, of orange and of bananas until all are used. Cover each layer of fruit with powdered sugar.

5IMPLY MADE DES5ERT

Mrs. M. G. Moore.

Batter; fruit; i Q^ZZ-

Make a common griddle-cake batter, add ^%z and some fruit. Fry in a little lard and serve with pudding sauce. If canned fruit is used, it should first be drained.

2^^ How We Cook in Los Angeles

FRUIT FRITTERS

Mrs. C. C. McLean.

Two eggs, whites; i tablespoon flour; i tablespoon cold water; i tablespoon butter, or Howland's olive oil; apricots, peaches, and strawberries.

Make a batter with the beaten whites of the eggs, flour,

cold water and butter or oil. Mix thoroughly before putting

in the whites. Pare the apricots and peaches, and cut in

quarters, strawberries used whole. Dip each piece of fruit

into the batter, and drop into the boiling fat. Two minutes

will cook them brown and crisp; then sugar them and serve

FRUIT DUMPLINQ5

Mrs. E. R. Smith.

One pint flour; fruit; a little salt; 2 teaspoons Cleveland's baking powder; milk to make a very soft dough.

Sift the salt, baking powder and flour together; mix with milk till very soft. Place in a steamer well greased cups. Put in each a spoonful of batter, then one of fruit. Cover with another of batter. Steam twenty minutes. Serve with whipped cream or lemon sauce.

PEACH ROLLS

Mrs. M. G, Moore.

Stew dried fruit; sweeten and flavor to taste. Make a good baking powder crust, roll very thin and spread with fruit, putting small pieces of butter on the fruit. Roll up and place in a deep pan. To 3 or 4 rolls add i cup sugar, and ^ cup butter, and pour over this hot water enough to cover. Bake Yz hour. Serve with sauce or cream and sugar.

BLACKBERRY MUSH

Mrs. M. G. Moore.

Two quarts ripe berries; i)^ pints boiling water; i pound sugar; i pint sifted flour.

To the berries add the boiling water and sugar; cook a few minutes, then stir in flour. Boil until the flour is cooked. Serve hot or cold, with sweet cream or hard sauce.

Puddings and their Sauces 2^5

FRIED BANANAS

Mrs. W. W. Ross.

Take medium sized, firm bananas; peel and slice length- wise. Fry in good salad oil, or sweet butter, (which has been previously heated), until the banana is a delicate brown. Serve with pudding sauce.

FRUIT FOR DESSERT

Mrs. C. C. McLean.

One egg, white; fruit; sugar.

Beat well the white of an ^ZZ^ with a little water, dip the fruit in and roll it immediately in powdered sugar; place on a dish; leave it for five or six hours, then serve. A more beau- tiful, palatable and exquisite dessert than a plate of currants thus dressed, cannot be had.

5UGARED POHEGRANATES

Mrs. W. W. Ross.

Fill a glass dish with the red pomegranate .seeds, sprinkle with pulverized sugar, and serve.

SAUCE FOR CHRISTHAS PUDDING

Mrs. Flauders.

One cup boiling water; i cup sugar; i cup butter; 5 eggs. Cream the butter, sugar, and yolks. Beat in the whites, and pour in the water.

HARD SAUCE

Mrs. W. J. Brown.

One cup powdered sugar; y^ cup butter. Beat the butter well, then stir in the sugar and beat to a cream, flavor to suit the taste.

STRAWBERRY SAUCE

Mrs. Helen W. Watson.

One large tablespoon butter; i^ cups powdered sugar; white of one egg; i pint mashed strawberries.

Beat the butter to a cream, add gradually the sugar and the beaten white of the ^'g%. Beat till very light, and just before serving add the mashed strawberries. Instead of the

2j6 How 'We Cook iii Los Avgeles

butter and egg, one quart of the whipped cream may be added to the strawberries and sugar. A generous half pint of cream makes a quart when whipped.

CREAM SAUCE

One half cup butter; i cup sugar; ^ cup milk or cream; I teaspoon flavoring.

Cream the butter, add sugar gradually, beating all the time; add milk or cream gradually, then flavoring. Beat until very smooth and creamy. Serve.

CARROT PUDDING SAUCE

Mrs. G. G. O'Brien, Riverside.

One cup sugar; i ^ZZ'^ /^ cup boiling milk; juice of one lemon.

Beat sugar and egg till foamy, pour gradually into milk, add lemon juice. Cook in pan of boiling water, stirring con- stantly.

PUDDING SAUCE

Mrs. Alice Curtain.

One pint milk; ^ cup sugar; i tablespoon flour, or corn starch; i teaspoon butter; cinnamon or nutmeg.

Mix the flour in a little water till perfectly smooth. Scald the milk, add the sugar, stir thoroughly, then add the thick- ening and butter. Cook 5 or 10 minutes. Flavor with a lit- tle cinnamon or nutmeg.

This sauce may be varied, by adding the yolk of one ^g^,, well beaten with the sugar, to the milk. Then add about ^ the thickening, and just before serving beat the white of ^^z stiff", and stir in the sauce. Flavor with vanilla or almond extract.

EVERY=DAY SAUCE

Mrs. A. M. Whaley.

Two tablespoons butter; i cup sugar; i tablespoon flour; pinch of salt; i scant pint boiling water; 3 tablespoons cold water.

Beat the sugar and butter to a cream, add the flour and

Puddings and their Sauces 2J7

thoroughl}- mix. Then add the salt and cold water, then the boiling water, and let it boil a few minutes; after removing from the fire, flavor with vanilla or almond.

LEHON SAUCE

Mrs. E. R. Smith.

Three-quarters cupof sugar; i egg; ^^ cup butter; i lemon; I teaspoon nutmeg, yi cup boiling water.

Cream the butter and sugar and beat in the egg whipped light, then add the juice of the lemon and half the rind — grated; also the nutmeg. Beat hard, then add the water, put the sauce into a tin pail and set within the uncovered top of the tea-kettle — which must be boiling — until the sauce is very hot. Stir constantly.

NUTMEG SAUCE

Mrs. Geo. B. Dunham.

Half coflFee cup sugar; butter, size of hickory nut; i table- spoon flour, rounded; few drops vanilla; y2 teaspoon nutmeg, scant.

Mix butter, flour, sugar, and nutmeg together. Dissolve with a little cold water, then pour on one pint boiling water. Stir well and cook about 10 minutes. Just before serving add vanilla.

ARROWROOT SAUCE FOR PLUH OR SUET PUDDING

One cup sugar; two teaspoons arrowroot; two table- spoons butter; juice of one lemon; one small teaspoon good extract vanilla; half cup cold water. Mix sugar and arrow- root, the lemon juice and water. Boil slowly until well- cooked and nice and clear. Take off" and add butter. When nearly cold, put in the vanilla. If the butter does not make it sufficiently salt, a little salt may be added. If too thick, thin with warm water. To give it more of the lemon flavor, a little of the rind may be put in while cooking.

This is a most delicious sauce.

CHOPPED PASTE

Miss Ida G. Mayuard, Colorado Springs.

One quart flour; i pint butter, or butter and lard mixed; ice water; i teaspoon salt.

Put flour into a chopping bowl. Add salt and butter, or butter and lard. Chop thoroughly. Mix into a stiff dough with ice water. Toss out onto a floured board. Pound and roll thin. Fold the sides so they will meet in the center. Fold the ends to meet. Then fold one half on to the other. Pound and roll again, and fold as before. Keep on ice until ready to use.

This is excellent for pastry and pies, and is ver}^ good for

RICH SHORT CRUST

Mrs. B. C. Whiting.

Ten ounces flour; i egg — yolk; ^ pound butter; 2 ounces finely-sifted sugar; 2 tablespoons water.

Rub the butter, flour and sugar together. Beat uj> the eg^ with the water, then mix with the flour to a moderately soft paste. Roll it out twice.

QRAHAH PIE CRUST

Mrs. E. R. Smith.

Graham flour; sweet cream; butter; salt.

Sift the flour and rub into it a small piece of butter, a little salt, and use sweet cream to mix with. Roll out as you would other crust.

This is healthful as well as delicious.

CRUST FOR PUMPKIN PIE

Mrs. S. Speedy.

Butter your pie tin well, then take some dry corn meal and shake it around in the buttered tin; empty it out, leaving only what sticks to the tin. Have your pumpkin ready, the same as for any pie; pour it in your tin; set it in the oven and bake it. You will be surprised to see what a nice crust it will form.

PIE CRUST

Mrs. W. J. Brown.

Four cups flour; i cup lard, or half lard and half butter; white of I ≫ i teaspoon salt, if lard is used.

Rub the shortening well into the flour, then add cold water to make it the consistency to roll out, then add white of &gg beaten to a stiff froth.

FLAKEY CRUST WITHOUT BUTTER

Mrs. Carl Schutze.

Flour; lard; Highland evaporated milk; salt.

Use four parts flour to one part lard. Chop together. Add a little salt. Mix to a consistency to roll out with evap- orated milk, or any other unsweetened variety.

This will be as flakey as real butter paste.

niNCE HEAT

Mrs. K. M. Widney.

Three pounds tender beef — chopped fine; 3 pounds cold, boiled tongue — chopped fine; 3 pounds beef suet, free from membrane, chopped fine; 4 pounds stoned raisins — soaked in one pint grape juice; 4 pounds pared, cored and chopped tart apples; 4 pounds clean curr.mts; i pound chopped citron; % pound orange peel — candied; ^ pound lemon peel — candied; i pound sweet almonds — blanched; i teaspoon ground pepper; i teaspoon ground all-pice; i teaspoon ground mace; 2 ounces bitter almonds — blanched; 4 lemons — juice and grated yellow rind; 4 oranges — ^juice only 4 pounds coffee sugar; 2 level tablespoons salt; i teaspoon ground cloves; i teaspoon ground cinnamon; 2 nutmegs — grated.

See that the flavor is rich and even, adding more sugar or spices, if required; but not allowing any one flavor to pre- dominate. Let the mixture stand at least over night before using it. It will be better if it is left in a cool place for a week or ten days. Will keep good all winter.

The above is Miss Juliet Corson's recipe for mince meat — omitting the wine and brandy which she uses. I use cider and grape juice, which have been boiled down from one gallon

2/0 How We Cook hi Los Angeles

to one quart. I often use also the rich juices of sweet pickles, such as peaches, plums, etc., also jellies — currant is especially nice — which have been left over.

MINCE MEAT— An English Recipe

Mrs. Mary O. Lerrigo.

One pound finely chopped kidney suet; 2 pounds raisins — chopped fine; 3 pounds currants — cleaned and dried; 3 pounds apples — chopped fine; i pound candied peel — chopped fine;

1 pound sugar; rinds of 3 lemons— grated; i small teaspoon salt; Yt, ounce mixed spice; i pound lean meat.

Mince the lean meat very fine. Mix all well together.

nOCK MINCE PIE

Mrs. J. S Van Doren. Mrs. Baldwin.

Two eggs; 2 pounded crackers; Yz cup sugar; yi cup boiling water; i teaspoon cinnamon; y'o teaspoon nutmeg; Yz cup molasses; ^ cup vinegar; }2 cup chopped and seeded raisins; Ya teaspoon cloves; i teaspoon salt.

Boil all together 5 minutes. Remove from fire. Add piece of butter, half as large as an ^<g%. The well-beaten eggs. Makes two pies.

EXCELLENT IVIINCE HEAT

Mrs. M. G. Moore

3 pints finely chopped meat; 5 pints chopped apples; i pint molasses; 4 pints brown sugar; i pint chopped suet;

2 pints raisins; i tablespoon salt; i tablespoon pepper; i pint currants; i pint vinegar; i pint chopped citron; 2 level table- spoons salt; 2 level tablespoons cinnamon; 2 level table- spoons ground nutmeg; juice and grated rinds of 3 lemons.

If anything seems lacking, add salt.

A CALIFORNIA PIONEER APPLE PIE-1852

Mrs. B. C. Whiting.

Break four soda crackers into an earthen bowl. Pour over them a pint of cold water, made very tart with citric acid. When soft, but not mashed, removed the soda crackers to your pie plate, with the under crust already on; then sift over two tablespoons of light brown sugar, and a little all-

Pies 2 if. I

spice and cinnamon to flavor. (The brown sugar and spice give the requisite color), after which put on a prettily per- forated top crust, and bake in a very quick oven a few moments.

The deception was most complete and readily accepted. Apples at this early date were a dollar a pound, and we young people all craved a piece of mother's apple pie to appease our homesick feelings.

SQUASH PIE

Mrs. Wm. F. Marshall.

Two heaping tablespoons squash; ^^ coffee cup sugar — granulated; i ^ZZ'^ scant )^ teaspoon level full of cinnamon; pinch of salt; i large teacup rich milk.

The Hubbard squash is best and should be steamed. Mash it through a colander. Beat the q%% thorojig hly , then add the sugar, salt, squash and cinnamon, and beat well together, then add the milk. Stir it in well. Bake with one crust. This makes one pie,

SQUASH PIE

Mrs. W. J. Brown.

Two teacups steamed or baked squash; ^ cup sugar; 3 eggs; 2 tablespoons N, O. molasses; i tablespoon melted butter; 2 teaspoons ginger; i teaspoon cinnamon; 2 cups milk; a pinch of salt.

Mash the squash through a colander. Beat the eggs well, then add the sugar, molasses, butter, salt and spices, and stir together thoroughly, then add the milk and stir again. Bake with one crust. This will make two pies.

TO MAKE FRUIT PIE

Mrs. Wm. F. Marshall.

Line pie pan with crust; put in fruit; sprinkle sugar, flour and a few bits of butter over it. If apple, add a little cinnamon. If fruit is very juicy, no water will be needed; if not, add i large tablespoon water. Add more or less sugar, according to tartness of fruit. Cover with top crust, and bake about half an hour.

242 How We Cook in Los Angeles

In making fruit pie, be careful to make, as a little friend used to say, "a fat pie."

LEMON PIE

Mrs. S. J. Peck.

One lemon; i cup sugar; 3 eggs; i cup sweet milk; i tablespoon corn starch; i teaspoon butter.

Cream the butter, sugar and starch. Add the milk and beaten yolks. Grate the yellow off the outside of the lemon, and use as flavoring. Squeeze out the juice and add it to the mixture. Beat whites of eggs to a stiff froth. Add these the last thing and stir well. This makes enough for two pies. Bake with bottom crust only.

LEMON PIE

Mrs. H. C. Austin.

Three-quarters cup sugar; 73 cup water; i lemon; 3 eggs; I tablespoon butter; i tablespoon flour. Cream butter and sugar; add flour, yolks 3 eggs — well beaten, water, i lemon, and piece of rind.

Beat the whites of the eggs very light, with a tablespoon of sugar to each ^Z%, for a meringue; flavor this with lemon juice. Spread it over the pie when baked, and put it back in the oven until it is slightly browned. Use half the grated rind and all the juice of the lemon.

LEnON PIE

Mrs. Olive Storm.

One cup milk; two tablespoons flour; i cup sugar; i lemon; 3 eggs.

Put milk in double boiler. When it comes to boiling point, stir in flour, after it has been mixed to a smooth paste in a little cold milk; then add sugar and the juice of lemon.

Take the eggs, keeping the whites of 2 for the frosting, add the other with the yolks to the milk. L,et cook a few minutes, then pour into the crust and bake. Frost after it is done and then brown.

Pies 24.3

LEHON PIE

Mrs. A. T. Tuttle.

One lemon; i cup water; i tablespoon corn starch; i cup sugar; i ^"gz; butter — size of an egg; i cup boiling water.

Use juice and grated rind of the lemon. Dissolve the corn starch in the water. Pour the boiling water on the butter and sugar, and stir in the corn starch and cold water. Let it get cold and then add the ^%g and the juice and grated rind of the lemon. Bake with upper and under crust. This will make two pies.

ORANGE PIE

Mrs. W. G. Kerckhoff.

Two tablespoons butter; y^ cup sugar; 2 eggs; }^ cup milk; i cup flour; i teaspoon Cleveland's baking powder; rich cream.

Filling. — Two oranges — juice and grated peel; ^ cup sugar; i tablespoon flour; ^ cup water.

Beat the butter and sugar to a cream, then add the yolks of the eggs, the milk, the beaten whites and flour, in which has been mixed the baking powder. Bake in deep jelly pan. When done, split in half with a sharp, broad bladed knife, and spread filling between. Serve with rich cream.

Filling. — Mix flour and sugar. Add juice and rind of oranges, then water. Boil five minutes.

APPLE CUSTARD PIE

Mrs. S. Speedy.

Sour apples; 3 eggs; Yi cup butter; y^ cup sugar; nut- meg.

Peel apples and stew until soft, with little water left in them. Rub through a sieve. Add eggs, butter and sugar. (If very sour, more sugar may be needed.) Season with nut- meg.. Pour into crust and bake. When baked, cover with a meringue and season as for lemon pie.

CHOCOLATE PIE

Mrs. S. E. Bennett.

Three ounces Ghirardelli's chocolate; i cup boiling milk; 2 eggs; I small cup sugar; 6 or 8 drops vanilla extract.

2// How We Cook in Los Angeles

Dissolve the chocolate in the milk. Stir until it is very smooth, then add the eggs — beaten separately, sugar and sufficient milk to make a large pie. Cook for about three minutes, stirring constantly. Bake in a moderate oven — otherwise, the custard will curdle.

Vanilla improves the pie greatly.

CU5TARD PIE

Mrs. W. J. Brown.

One ^%^\ I pint milk; 3 tablespoons granulated sugar; nutmeg and a pinch of salt.

Beat the e^^g well, with one tablespoon sugar; then add the milk, the remaining sugar, nutmeg and salt. Bake in a moderate oven. Do not let it come to a boil. When the custard is set, remove from the oven carefully, and when cold you will have a delicious pie.

Very much depends on the baking.

REAL CREAM PIE

Mrs. J. H. F Peck.

Whites of 4 eggs; i teaspoon vanilla; i jelly-glass pow- dered sugar; V-z pint of cream.

Beat whites of eggs to a stiff froth. Add a little at a time the powdered sugar and vanilla. Bake, in a well-buttered pie plate in a slow oven, ten minutes. When this meringue is cold, whip the cream to a stiff froth; add two tablespoons powdered sugar, one teaspoon vanilla, and spread over the pie.

CREAM PIE

Mrs. Burdette Chandler.

Generous pint milk — scald; 3 generous tablespoons sugar; I tablespoon butter; 2 tablespoons corn starch; 3 eggs — yolks; i teaspoon vanilla, or other flavoring; pinch salt.

Beat all together with a little cold milk, and add to scalded milk. Let cook a minute or two. Bake crust before filling. Beat the whites of eggs with two tablespoons sugar, and spread on the top. Put in the oven and brown. GREEN CORN PIE

Mrs. M. G. Moore.

Three ears raw corn grated; i even cup sugar; i pint sweet milk; 2 eggs; a little butter.

Pies 24.5

Boil milk and pour over the other ingredients. Bake as other custard pie. This makes one deep pie.

STRAWBERRY SHORT CAKE

Mrs. Frank A. Miller, Riverside.

Make a crust with one-third more shortening than for biscuit. Roll it in two sheets; place one of them on a round jell}' cake tin and spread with butter; place the other on top and bake.

When baked, separate the layers and place mashed straw- berries, sweetened, between and on top the layers. Serve with sweetened cream. In the absence of sweet cream, cream butter and sugar in the proportion of one cup sugar to one- half cup butter, and mix with the strawberries before placing between the layers. Serve hot.

STRAWBERRY SHORT CAKE

Miss Frances Widney.

One pint flour; 2 teaspoons Cleveland's baking powder; 2 level teaspoons butter; i level teaspoon lard.

Mix as for biscuits; bake quickly in a deep round pie pan in one layer. When done, cut the cake in three layers, butter well, and spread liberally between and over the top with mashed strawberries. There should be at least one quart after they are mashed, and sweetened with half pint of sugar. Serve immediately with or without sweet cream.

CREAMS AND CUSTARDS

K. R. P.

Wherever we mention milk or cream in the following recipes, it is self-understood that we speak of the ordinary unprepared article. As, however, pure concentrated milk, commercially known as Highland Brand Evaporated Cream, is largely used in many families to the exclusion of all other forms of milk, owing to its uniform wholesome qualities, besides its convenience and economy, our book would not be complete without giving directions for its use.

As it is simply pure milk partially dessicated, the addition of about three parts of water to one part of Highland Evapor- ated Cream restores it to its original fluidity, and after thus diluting it, you may use it in precisely the same manner, for either cooking or drinking as ordinary milk.

For coffee or cocoa it may be used undiluted, about two teaspoons to the cup.

As a dressing for fruits, cereal foods, etc., it should be diluted with about two parts of water, which gives it the rich- ness of cream,

A mixture of one part of Highland Evaporated Cream to about four parts of ordinary milk also answers instead of dairy cream for ice cream and other purposes.