GENERAL DIRECTIONS FOR ICE CREAM

MISS K. R. PAXTON.

For the best ice cream only the best materials should be used. Good cream, granulated sugar, ripe fruit or the best flavoring extracts. Do not use milk, corn starch, gelatine or eggs, except for Neapolitan cream. Half the cream should be scalded, as it makes a smoother frozen cream. If extract is used dissolve the sugar in the scalding cream. If ripe fruit is used dissolve one-half sugar in the scalding cream and mix the other half with the fruit. Flavoring and fruit should be

Creams and Cnsiards 2^^

added when the cream is nearly frozen, that is, when it turns hard.

For a four-quart freezer about ten pounds of ice and four pounds of rock salt will be required. Chip the ice in a tub with an ice chipper, or else put it in a coarse sack and pound with a mallet. Mix the ice and salt. Place the freezing can in the tub being careful to put the ball of the can in the socket of the tub; put in dasher, pour in mixture (scalded cream and sugar dissolved in it, and the unscalded cream), put on cover, fasten on crank, then turn the handle to see if it works prop- erly, then pack with the ice and salt, pounding it down solid. Turn slowly and steadily until it turns a little hard, take off cover and add flavoring or else the sweetened, strained fruit, cover, turn until you can turn it no longer, take out dasher, scrape it off and work the cream well with a wooden paddle for about ten minutes. Put on cover, put cork in dasher hole, repack with ice and salt, cover with a piece of old carpet, and let it stand an hour or two before using. If it is to be molded, fill the molds with cold water, pour out water but do not wipe. Pack in the frozen cream after you have worked it well — close the molds and bind with strips of muslin dipped in melted butter, then bury in ice and salt for an hour or more. When ready to serve wash off the molds with cold water, and the cream will soon slip out.

ICE CREAM

Miss Ida G. Maynard.

Half cup sugar; i saltspoon salt; i tablespoon flour; i unbeaten egg; i pint hot milk; i quart cream; flavor.

Mix sugar, salt and flour together; add egg; mix well. Pour slowly over this the hot milk, and cook in a double boiler twenty minutes, stirring often. When cold, add cream; strain and flavor; freeze, using three parts ice to one of salt.

RASPBERRY ICE CREAM

Miss K. R. Paxtoii.

One quart cream; i>^ pounds sugar; 3 pints raspberries; scald half the cream; add half the sugar and stir till dissolved.

24-8 How We Cook in Los Angeles

Mash berries with remainder of sugar and let stand half hour, stirring often to dissolve sugar. Mash berries and sugar through a sieve fine enough to prevent seeds from going through. Add the remainder of cream to the cold scalded cream and freeze, when it turns hard add the berry mixture and finish as usual.

PINEAPPLE ICE CREAfl

Miss K. R. Paxton.

One quart cream; i pound sugar; i pineapple; juice and ^ grated rind of i orange.

Scald half the cream, put in half the sugar and stir till dis- solved. Pare the pineapple, leaving the leaves at the top for a handle; cut out eyes, then either grate the pineapple, or with a silver fork tear it into small pieces. Mix the remainder of the sugar with this, stirring often until sugar is dissolved. When the scalded cream is cold, put in the can with the remainder of the cream and freeze. When it begins to turn hard, add the pineapple and sugar, to which has been added half the rind and juice of orange, finish freezing, remove dasher and beat according to directions.

5AG0 CREAM

Mrs. A. S. Averill.

Two tablespoons sago; i pint milk; salt; 2 eggs, yelks; 3 tablespoons sugar; meringue; 2 eggs, whites; i tablespoon sugar.

Soak sago in half cup cold water for half hour; add milk and salt. Place in a rice boiler over the fire. When hot, add the well -beaten yelks of eggs and sugar. Cook until it thick- ens. Place in a mold. Spread over the top the whites of eggs beaten to a stiff froth, to which has been added i tablespoon sugar. Set in oven until a delicate brown. Serve with whipped cream. Pearl tapioca may be used instead of sago.

COEFEE CREAn

Mrs, Emeline Childs.

One package Cox's gelatine; i pint strong coffee; i pint whipped cream; vanilla flavoring.

Creams and Custards 24.Q

Divide the gelatine, leaving more for the coffee part, than for the cream. Dissolve part for cream in milk, and the part for coffee in cold water, for about an hour. Then make a pint of strong coffee, which, when clear, pour into the gelatine intended for the coffee part, and sweeten to taste.

Mix a pint of whipped cream with the cream part, and sweeten to taste, adding a little vanilla flavoring.

When all is ready, put alternately in a mold half cup of each, coffee, first; let each layer stand until cool. Then set it on ice, and when required serve with a sauce of whipped cream.

CHANTILLA CREAfl

Mrs. W. W. Widney.

One pint sweet cream; 2 eggs, whites; i cup sugar; sponge cake.

Add to the cream beaten stiff, the well beaten whites, sugar, and flavoring to taste. Cut squares of sponge cake lay alternately in a dish with the cream.

BISCUIT TORTONI

Mrs. Frank Phillips.

One gallon whipped cream; i cup powdered sugar 2; tablespoons candied cherries; 2 tablespoons blanched almonds; }i teaspoon extract almond; i cup water; j'olks of 5 eggs; 4 tablespoons raspberry or strawberry syrup; ^ cup dried or powdered maccaroons.

Boil the sugar and water together 20 minutes . Add the beaten yolks and set the basin in another of boiling water for five minutes, stirring all the time. Then add the syrup and extract; then the cream, then the maccaroons and chopped almonds and cherries. Then pour in the mold or freezer.

Take great care in packing the ice and salt.

BAVARIAN CREAil WITH PEACHES

Mrs. H. McLellan.

Eighteen fine peaches; ^4 pound sugar; ^ package gela- tine; I glass cream; i pint whipped cream.

Cut peaches into small pieces; boil them with the sugar.

2^0 How We Cook in Los Ayigeles

When reduced to a marmalade, squeeze them through a sieve; add the gelatine and cream. Stir it well to make smooth. When it is cold and about to form, add the whipped cream and mold. Cut up fresh peaches and serve around the mold. The gelatine, should of course, be dissolved before used.

STRAWBERRY CREAM

Mrs. F. M. Hotchkis.

One quart ripe strawberries; ^ box gelatine: j4 cup hot water; i heaping cup sugar; i pint cream.

Stem the berries, then mash them, add sugar and let stand for half hour. Cover the gelatine with cold water and let stand for an hour or more. Whip the cream to a froth; strain the berries and sugar through a rather coarse strainer; dissolve the gelatine; add it to the berries. Place berry mixture in a basin — a tin one is preferable — and put in ice water and stir until it begins to thicken. Then add whipped cream. Turn into a mold and let harden. Serve with whipped cream. This will make two quarts.

HAHBURQ CREAH

Mrs. M. B. Welch.

Two large lemons, juice and rind; i cup augar; 8 eggs.

Stir together the juice, rind and sugar, add the well beaten yolks, put all in a tin pail and set in a pot of boiling water (if you have not a double boiler); stir for three minutes, take from the fire, add the well beaten whites of the eggs, serve when cold.

VELVET CREAfl

Mrs. A. C. Goodrich.

One pint sweet cream; 2 tablespoons gelatine; 3 tablespoons sugar; any flavoring desired.

Dissolve the gelatine in a little warm water. Put the sugar and flavoring in the cream, then whip stiff", and while whip- ping pour in the gelatine. When whipped sufficiently pour in a mold and set away to cool.

Creams and Custaids 2^1

TAPIOCA CREAM

Mrs. Burdette Chandler.

Three tablespoons tapioca; i quart milk; 73 cup sugar; 3

Cover the tapioca over night with water. In the morning pour off the water, if any, and put tapioca into the milk. Put on the stove, and when it boils stir in yolks of eggs, sugar and a little salt. Stir until it begins to thicken. Make a frosting of the whites of the eggs, and spread over the top, sprinkle a little sugar over and brown in oven.

Miss Parloa.

This dish is really a mossy froth. Whip cream and drain it, for if there is any liquid cream in the mousse it will not be perfect. Pack the mold in salt and ice, using five pints of salt for a gallon mold. Put the mousse preparation into the mold, cover and set away for four or six hours. Six hours is always best. If the mold be lined with white paper, the mousse will have a smoother and handsomer appearance when turned out on a dish, but it takes a little longer to freeze. It is a great improvement to line the bottom and sides of the mold with a sherbet that will combine with the flavor of the mousse.

PINEAPPLE SOUFFLE

Miss Far:uer, Boston.

One large, ripe pineapple; 6 eggs; i pound sugar; i pint water.

Peel and chop the pineapple into little bits. Lay the pulp in a dish, sprinkling each layer with sugar. Set aside for several hours, then mash the pulp and strain. Put to one pint of pure fruit juice the pint of water and put in double boiler; add the eggs, well beaten with the sugar. Cook to a soft custard, strain and beat until cold. Freeze and serve either plain or with cream flavored with juice of the fruit.

2^2 How \^e Cook in Los Angeles

CHARLOTTE RU5SE

Mrs. C. W, Blaisdell.

One quart thin cream; ^ box gelatine; sugar; lady fingers; flavoring.

Sweeten, flavor and then whip the cream until in a froth. Put gelatine in as little cold water as possible to soak. Set on the stove to melt. L,et cool before putting into the cream, Line a dish with cake or lady fingers. Pour the cream into it and set on ice until ready for use.

CHARLOTTE RUSSE

Mrs. E. R. Smith.

Half pound of lady fingers; 2 boxes strawberries; i pint sweet cream; ^ cup sugar.

Fit the cakes neatly in the dessert bowl or platter; cover them with the berries and sprinkle over them the sugar. Pour over all the cream which has been lightly whipped, flavored and sweetened. This is a very delicate dessert. Other fruit can be used — raspberries, very ripe peaches, or pineapple.

RASPBERRY CHARLOTTE

Mrs. Augusta Robinson.

Butter and cover the bottom of a pudding dish with dry bread crumbs. Put on this a layer of ripe raspberries sprinkled with sugar. Proceed with layers of crumbs, berries and sugar, until the dish is full, the last layer being crumbs. Put bits of butter on the top and bake with a plate over it for Y^ hour. Remove the plate and let it brown just before serving.

DELICIOUS APPLES FOR TEA

Mrs. M. G. Moore.

Two pounds apples; i pound white sugar; 3 lemons.

Pare, core and slice the apples into a pan. Add the sugar, the juice of the lemons, and the grated peel of one; boil two hours, turn into a mold. Serve cold, with custard or cream.

BAKED PEACHES

Mrs. J. H. Norton.

Peaches; brown sugar; flour; butter.

Creams and Custards 2§j

Peel the peaches, place them in a pan, sprinkling on each

one, brown sugar, flour, and a bit of butter, add sufiicient

water to make a nice syrup. Bake until soft, and light brown

in color.

APPLE SNOW

Mrs. H. McLellan.

Six tart apples; 3 eggs, whites only; sugar to taste; vanilla. Pare, core and boil the apples in as little water as possible; cool and strain; beat thoroughly and add the eggs beaten thor- oughly. Sweeten and beat until like snow. Serve on top of soft custard. The grated rind of a lemon may be used instead of vanilla, if preferred.

FRUTTI SNOW

Mrs. R. R. Glassell.

Six eggs; 6 tablespoons powdered sugar.

Beat the whites of eggs to a very stifi" froth, then add grad- ually powdered sugar, beating not less than fifteen minutes. Place on ice, and just before serving, dot with preserved crab- apples, whole cherries, or bits of jelly. Place in large glass dish and surround with whipped cream.

COUSIN KATE

Mrs. James Foord.

Eight large apples, sweet; i coffee cup milk; i cup flour; 2 eggs.

Peel and core the apples. Make a batter of the milk, flour and eggs, beaten light. Add apples and bake in a shal- low pan, well buttered, twenty-five minutes, in a hot oven. Serve with hard sauce or icing.

ORANGE SAGO

Mrs. J. P. Widney.

One cup sago; 2 cups cold water; 3 cups orange juice, equal to the juice of about 12 oranges; 2 cups sugar; pinch of salt.

Wash sago thoroughly. Soak in the water two hours. Add orange juice, sugar, and salt, and boil in a porcelain ves-

2^^ How We Cook in Los Angeles

sel until the sago is perfectly clear. Turn into a bowl which has first been rinsed in cold water; then it will turn out in good shape. Serve with sweet cream, or a delicate boiled cus- tard.

ORANGE TRIFLE

Miss Ida G. Maynard.

Half box gelatine; ^ cup cold water; i cup boiling water; I cup sugar; i pint cream; 4 or 6 oranges; }4 lemon; 3 eggs; lady fingers.

Soak the gelatine in the cold water twenty minutes; add the boiling water, the juice of the oranges, the grated rind of one, and the juice of the half lemon. Strain, add the yolks of the ^Z%s>, slightly beaten, cook until it thickens a little, then add the sugar, stir on ice, until thick. Add the cream whipped, and turn it into a mold lined with lady fingers. When ready to serve, turn out on a platter.

ORANGE CUSTARD

Mrs. H. G. Otis.

Juice of 10 large oranges; i pint cream; i teacup sifted sugar; yolks 12 eggs.

Sweeten the orange juice with the sugar and set it over the fire. Stir constantly till hot, then skim it carefully, and set aside to cool. When nearly cold add the yolks of eggs, beaten very light, and the cream. Put all into a sauce pan and stir over a very slow fire until thick. Pour into cups and serve cold. If desired, the whites of the eggs beaten stiff with a teacup of powdered sugar may be used. A heaped table- spoonful on the top of each cup of the custard.

ORANGE CUSTARD

Mrs. Augusta Robinsou .

Three or four oranges; J^ cup sugar. For custard — 2 cups milk; i ^%%\ a little sugar; i large tablespoon corn starch.

Peel carefully, and slice thinly across, the oranges; sprin- kle the sugar over them and let them stand for about i hour, then pour over them the custard prepared as follows:

Creams and Custards ^55

Put the milk on the stove in a double boiler. Beat together the ^ZZ^ tli6 corn starch and the sugar. Pour this into the hot milk, stir till it thickens. Pour over the oranges. Serve cold.

WEST INDIAN FLOATING ISLAND

Mrs. T. Masac.

Make an ordinary custard for floating island, only beating up any preferred fruit jelly with the stiffly beaten whites of the eggs, thus giving them a pretty color and flavor.

LEHON SPONGE

Mrs. Cameron Thorn.

Half package gelatine; i^ pints water; ^ pound sifted sugar; juice six lemons; rind of i lemon; whites of 2 eggs.

Dissolve the gelatine in the water; then add the sugar, the juice, and rind of the lemon. Boil the whole a few minutes, then let stand till quite cold, and just beginning to stifi"en; then add the beaten whites of the eggs and whisk till it is quite white. Wet a mold with cold water and pour the mixture in.

STRAWBERRY OR RASPBERRY SPONGE

Mrs. A. C. Doau.

One quart strawberries or raspberries; ^ box gelatine; i^ cups water; i cup sugar; juice of i lemon; 4 eggs, whites.

Soak the gelatine in ^ cup of the water. Mash the ber- ries, and add half the sugar to them. Boil the remainder of the sugar and the cup of water gently 20 minutes. Rub ber- ries through a fine sieve. Add gelatine to boiling syrup, take from the fire and add the berry juice. Place the bowl in pan of ice water and beat with ^^^ beater five minutes, then add lemon juice and the beaten whites, beat until it begins to thicken. Pour into well wet molds and set on ice. Serve with cream. Delicious.

APRICOT SHERBET

Mrs. W. \V. Ross.

Rub through a colander a sufficient quantity of ripe or canned apricots to make three quarts of the pulp. Into that

2^6 How We Cook in Los Angeles

stir two pounds of sugar and a pint of water. Beat the whites of 4 eggs to a stiff froth, and stir thoroughly into fruit the last thing. Place in the freezer and stir constantly until fro- zen quite hard. Keep the freezer packed in ice until you wish to serve. Eggs can be omitted if desired.

ORANGE SHERBET

Mrs. Anua O'Melveny.

Six oranges; 2 lemons: i quart water; i pint sugar.

Cut a circle about 2 inches in diameter from the stem end of each orange and remove carefully to keep them unbroken. Scoop out the pulp neatly with a silver spoon, and set the skins in a refrigerator or in a pail surrounded with ice and salt. Put the water, sugar, and grated rind of two oranges over the fire and cook twenty minutes. When cool, add the juice of 6 oranges, 2 lemons, and freeze. Shortly before serv- ing, fill the chilled orange skins with the sherbet and put on the covers of orange rind which have been previously deco- rated with narrow yellow ribbon, for handles. A circle of wavy green leaves will add to the effect of this dish, which may be served as a dessert, or just after the roast.

PINEAPPLE SHERBET

Mrs. S. S. Salisbury.

One heaping tablespoon gelatine; 2 pounds granulated sugar; i can grated pineapple; i pint cold water; 3 pints boil- ing water; juice of 7 lemons; white of one ^^g.

Put the gelatine in the cold water and let it stand until dissolved, then add the boiling water, sugar, juice of the lemons and the pineapple; put in the freezer, and when about half frozen add the well beaten white of the ^"gZ- This fills a six quart freezer, and will serve thirty-five people.

STRAWBERRY SHERBET

H. F. W.

Two quarts of berries; whites of 4 eggs; 2 pounds sugar; water.

Wash the berries, cover with the sugar, let them stand an

Creams and Custards 2^ 7

hour, then press out all the juice. Add as much cold water as there is juice. Freeze until slightly stiff. Then stir in the stiffly beaten whites, and freeze until hard.

PINEAPPLE ICE

Mrs. J. M. Johustou.

Johnson's Bahama pineapple, 25 cents per can.

Strain juice from the fruit, then pour cold water over fruit, and strain off into juice. Add little less than quart of cold water. Take 2 tablespoons Cox's gelatine, soak it in just enough cold water to cover well, for half an hour, then add enough boiling water to dissolve; add to juice, sweeten to taste. Use about 3 cups sugar, then freeze. Flavor with oranges if preferred, one dozen oranges and three lemons.

DIRECTIONS FOR MAKING TEA

To make a perfect cup of tea, the water must be fresh and quickly boiled, and the teapot hot — an earthen one being preferable.

Put one teaspoonful of tea for each pint of water into the warm pot, pour in the boiling water and let stand from three to four minutes on the back part of the stove. Never allow to boil.

Serve tea from the first infusion, and, if a second cup is wanted, make fresh tea, unless you have transferred the liquid from the leaf before the tannin has had time to be extracted.

Tea is a healthful beverage, if made and used as above; but as commonly used by the majority, it can be properly called a soup made of tea leaves. There is also more danger of too large a quantity of leaf being used than too little. Very few people like a strong tea.

Avoid cheap teas, as one pound of good quality will go as far as two pounds of common, if used intelligently,

CARE OF COFFEE POT

Mrs. R. M. Widuey.

Never allow cold coifee or grounds to remain in the coffee pot. Empty, wash thoroughly and dry well, as soon as the meal at which you have used coffee is over. If cold cofi"ee remains, it can be used to wet the coffee for next time, A fruitful cause of poor coffee is a poorly-kept coffee pot,

CHURCH SOCIAL COFFEE

Mrs. W. J. Horner.

Half pound coffee; i gallon boiling water; i egg. Put coffee in a bag and boil three or four minutes.

Beverages 2^g

Mrs. W. B. Abernethy.

Use a mixture of 'ji Java and ]/>> Mocha, finely ground. Allow I heaping tablespoon of ground coffee for each cup, and for each four cups of coffee add % teaspoon chicory. In the evening prepare the coffee for breakfast, by mixing the required quantity with the white of &%%. Add enough cold water to cover and let stand till morning, in a closely- covered bowl. Put the mixture in the coffee pot which mtist. be kept clean and dry. Add i cup cold water and let come to the boil, then pour in the required amount of boiling water, and put where it will keep verj' hot but not boil. If for dinner, mix six hours before the meal is served.

Mrs. I. R. Dunkelberger.

Equal weights of Mocha and Java make the best coffee. To make one quart coffee, grind one large cup of coffee. Put into pot with one ^ZZ'^ ^"^ sufficient cold water to moisten. Let it stand till the coffee swells; then pour on boiling water, and let it stay over fire till it reaches the boiling point; take off; let stand five minutes; turn off into another pot, and send to table to be served with boiled cream.

H. F. W

One ounce unsweetened Ghirardelli's chocolate; ^ cup sugar; ^ teaspoon corn starch; i pint boiling water; i pint milk; i ^gz-

Grate the chocolate, or cut in small bits. Mix with sugar and corn starch. Blend them over hot water; then add, slowly, boiling water. Simmer ten minutes and set it in a double boiler until ready for use. Beat the ^zz ^o a cream, pour the boiling chocolate over it and serve at once.

H. F. W.

Five lemons; i orange; ^ pound loaf sugar; i pint water; I bottle (quart) Appolinaris water; ice.

Make a syrup of the sugar and water, add the lemon rinds

26 o How We Cook in Los Angeles

and let stand one hour; then remove the rinds. Add the strained juice of the lemons, the Appolinaris water, and the orange — cut in very thin slices — each slice quartered. Pour the lemonade into a bowl, having a block of ice in the center. Serve a piece of orange in each glass.

RASPBERRY VINEGAR

Mrs. E. F. Speiice.

Three pounds raspberries to i quart white wine vinegar. Put in stone jar for three days. Strain through flannel bag. To each pint juice, one pound cube sugar. Place over a gentle fire. Boil ten minutes. Bottle, seal and keep in a cool place. Blackberry vinegar may be made in same way — allowing 5^4 pounds sugar to 3 pints juice.

Mixed with ice-water makes a delicious drink for warm weather.

STRAWBERRY VINEGAR

Mrs. Wm. J. Robinson, Monctou, Canada.

Let one gallon strawberries stand 48 hours in one quart cider vinegar; then mash and strain, and add one pound sugar to every pound juice. Put it over the fire and let it simmer very slowly for half an hour. Skim well, bottle, and when cold, cork tight.

I have kept this for two years.

SPANISH MENUS

A. Sepuln'eda de Mott

Omelel with fine Herbs

Boiled Trout

Stewed Rabbit

Fried Artichokes

Toi-tilla de Hierbas finas

Trucha Cocida

Conejo Guisado

Alcachofas fritas

JuHeiine Soup

Garvanzo Pottage

Cod with Potatoes

Veal a la Mode

Salmon Spanish St3-le

Roasted Turkey'

Lobster Salad

Sopa Juliana Potage de Garvanzo Bacalao con Patatas

Ternera Estofada Salmon a la Espanola

Pava en Asador

Ensalada do Langosta

SPANISH DEPARTMENT

JULIENNE SOUP

A. Sepulveda de Mott.

Take same amount of carrots, celery, lettuce, sorrel, green peas and French beans. Put them in butter, with a few cuts of onion. Add boiling broth, boil on slow fire and add some thin slices of bread.

SOUP'^a la CATALANA

Mrs. Juan Foster.

Six ounces beef; 6 ounces mutton; }^ chicken; Spanish peas; salt; a large pot, ;3 full of spring water.

When the water boils, put in the meat, chicken and peas, with salt to taste. Boil slowly, skimming carefully. When the meat is done, remove it. This stock can be used for rice, noodle, macaroni, or bread soup.

SO PA ES PA NO LA

Four pounds lean veal; % pound salt pork; 2 turnips; i onion; i beet; 4 tablespoons oat meal; % nutmeg; i teacup cream; ^ teaspoon allspice.

Put the veal in a stew pan, cover with cold water, and let it simmer four hours. Mince the pork, fry to a light brown, and add it to the veal. One hour before serving, add the sliced turnips, onion, carrot, and beet. Cook slowly forty minutes. Strain through a colander, return the broth to the pan. Add the oatmeal, cook twenty minutes, add cream, spices, pepper and salt. Pour into a tureen, over toasted bread cut in dice. Serve hot.

PURSLAINE SALAD

Mrs. A. F. Corouel.

Purslaine; lard, or butter; onions; oil; vinegar.

Wash well, and boil in salted water, when cooked, drain. Fry some onions in lard, or butter, then fry the purslaine. When well fried, place in a dish, and add oil, vinegar, and a raw onion cut fine.

Spanish Department 26 j

TROUT a la CA5CARA

Mrs. Juan Foster.

Trout; salt; lard; flour; i onion, i head garlic, parsley, peppermint, cloves, thyme, sweet basil.

Clean the trout, cover with salt for an hour. Wash and boil them (over a quick fire), with sufficient water to cover, add all the other ingredients. When done, take out the onion, garlic, and thyme, and serve.

BOILED TROUT

A. Sepulveda de Mott

Boil the trout, after cleaning them, in boiling w^ater wdth a few pieces of parsley. After boiled pour on a little more fluid, and on top of that a little powdered pepper.

SALMON SPANISH STYLE

A. Sepulveda de Mott.

Boil with leeks and pepper in white broth, and serve with the leeks, or else with parsley and onions chopped, covering lightly with pepper.

COD WITH POTATOES

A. Sepulveda de Mott.

Keep the cod in water for some time, then cut it in pieces and fry it in oil; when it is a golden color add some water and some potatoes; crush some fried garlic, parsley, and pepper, with which make a sauce and thicken with crumbs of bread, and pour over cod and potatoes.

ROASTED TURKEY

A. Sepulveda de Mott.

Dress turkey; cover it with a coat of sliced bacon, if it is verj^ fat; and if not fat, lard it, (or stuff") with small strips of bacon well cooked, and cover the W'hole with a greased paper, which will be removed when it is half cooked, so as to take a fine color. Serve sprinkled with gravy.

BROILED CHICKEN

Mrs. A. F. Corouel.

Cut the chicken open on the back. Salt it, inside and out, rub it with butter or lard. Broil over coals, keeping it well covered with butter or lard.

264. How We Cook in Los Angeles

CHICKEN DRESSING

Maria de los Dotninguez de Francis.

Grated bread crumbs; 5 soda crackers, wet; i large table- spoon butter; i onion; ^ cup raisins, seeded; )4 cup olives; salt, pepper, grated nutmeg.

Fry the onion in the butter, (not too brown). Mix with the bread crumbs and crackers, add the raisins and olives, half of which may be left whole, the other half slice. Season with salt, pepper, and nutmeg, if desired. This quantity is sufficient for one chicken.

STEWED PARTRIDGES

Mrs. Juan Foster.

The partridges after being dressed, are put over a slow fire in a round earthen pot (oUa), with fried bacon cut in squares, onions quartered, (plenty of them), two heads of gar- lic, all kinds of spices, salt and lard. Let the whole boil slowly, -covered with another smaller round earthen pot (olla), full of water, putting between the two pots a piece of wrapping paper.

CROQUETTES OF CHICKEN AND PORK

Senorita Epitasia Bustanieute.

One pound each of fresh white pork and white meat of chicken, grind as for sausage. Season to taste with salt, pep- per, mint, garlic, onion, and tomato — the last three ground fine. Mix two eggs with cup dry bread crumbs, and two tablespoons cold water, and work into the ground meat. Make into balls the size of walnuts, and cook in soup or salted boil- ing water. Take out with ladle and serve on fried bread crumbs. The balls should almost double in size in cooking.

DRESSING FOR SHALL BIRDS

Mrs. A. F. Coronel.

Chop equal quantities of walnuts and almonds. Mix with bread soaked in vinegar, fry in oil, season with salt. Serve with any small birds, putting over all green peppers, and olives chopped together.

Spa7iish Department 265

FRIED RABBIT

Mrs. A. F. Corouel.

Wash the rabbit, fry it in oil, seasoning with salt and vin- egar. Just before serving add thyme and chopped olives. Green peppers cut open are placed on the dish. On them is served the rabbit.

STEWED RABBIT

A. Sepulveda de Mott.

Prepare it, without wetting it, then cut in slices and put in the "olla" with cooking oil, parsley, garlic and pepper, and keep it over a slow fire; then add some hot water, and when it is half cooked put in a few leaves of laurel, cloves and pulver- ized cinnamon.

RABBITS CALADONIAN STYLE

Mrs. Juan Foster.

As rabbits, wild or tame, have a strong odor, it is best to lay them in a pan and rub them with oil and salt before cook- ing; then cut them in pieces; put the pieces in a kettle with oil and bacon. Turn them, several times, add water and a small piece of bacon. When they are half cooked put them in the following sauce: Put into a mortar a piece of laurel leaf, some wild marjoram, sage, and a piece of lemon peel, add a little toasted bread, if you have any; take a piece of bacon from the kettle, pound it up with the rest. Pour boiling water on this, strain it through a sieve, pour it on the rabbit, and cook till done over a very slow fire. Rabbits are very nice cooked with onions or mushrooms and chestnuts, truffles or artichokes, olives and capers and with other kinds of vege- tables,

HARES AFRICAN STYLE

Mrs. Juan Foster.

Take the bones out of two partridges and one hare; lard the latter with large pieces of pork heavily seasoned with all sorts of spices and aromatic herbs. The sauce is made from the livers of the hare and the partridges, garlic and sliced onions, thyme, green mint, black pepper, salt, and two laurel

266 Hoiv We Cook in Los A?ige/es

leaves. Put the pieces of meat in a stewpan in layers, mixed with this sauce, and arrano;e them in the form of a roll. Wrap all well in a light paste of flour and lard; put it in the oven until the cover is golden brown and cracked on the outside. This is a sign that the dish is ready to be serv^ed.

SPANISH STEAK

Mrs. E. A. Pruess.

One and one-half pounds round steak; 6 red chilis; i table spoon flour; 2 cloves; garlic; a little thyme, lard.

Vein, and seed the chilis, cover them with boiling water, soak until tender, then scrape the pulp into the water. Cut the steak in small pieces, fry it brown in hot lard, add the flour and brown it, cover with the chili water, add garlic, and thyme. Simmer until the meat is tender, and the gravy of the right consistency.

VEAL a la HODE

A. Sepulveda de Mott.

Cut in small pieces the veal. Fry some bacon, and in this fry the veal; then put in the olla. Fry some onion, well- chopped, and put on the meat: also, a little vinegar, two heads crushed garlic, salt, sprig parsley, and a few leaves of laurel. Put the whole over a slow fire, covered by a paper, on the top of which set a cup of water, to prevent evapora- tion. Let it boil two hours.

SPANISH STEW

Mrs. Vida A. Bixby.

Cold cooked meat; i tablespoon lard or beef drippings; I onion; i chili; 4 ripe tomatoes.

Heat the lard, or drippings, in a skillet. Add the meat cut fine. Fry it a few minutes, then add the chopped onions, chili and tomatoes. Cover and let simmer twenty minutes, or more.

This is a good way to serve up odd bits of steak, roast or stew.

Spanish Department 26y

FINE BRAINS

Senorita Epitasia Bustamente.

Soak a set of brains an hour, vein and prepare thoroughly. Beat till fine and foaming like omelet, i &%z\ tablespoon dried bread crumbs, salt, pepper and taste of grated onion, add to brains. Take eight slices fresh bread, spread with preparation of brains in a dripping pan, and bake in a hot oven about ten minutes. Take out and set bread in a spider of hot fat, and fry carefully, so that the bread is a light brown color on the underside. Serve immediately.

Spanish rice is proper accompaniment.

TONGUE PIQUANTE

Senorita Epitasia Bustamente.

Boil a beef tongue till tender; skin and cut, like lyonnaise potatoes.

Sauce. — Seed and vein 15 chili peppers. Boil half an hour with a little salt, changing water three times. Take out chilis and mash to a red pulp. Add one pint cold water.

Roast one pound pumpkin seed ten minutes in a hot oven;

skin and run them through a coffee mill. Add ^ pint cold

water, and run through strainer. Mix with chilis. Add one

tablespoon pork fat, tablespoon flour, and tablespoon salt.

Boil, stirring carefully. Add the prepared tongue and cook

for half an hour.

Mrs. J. G. Downey.

Two pounds beef, ribs or mutton; i spoon lard; onions; green peppers; black pepper; thyme; garlic; vinegar; rai- sins; olives; tomatoes; 4 slices toast.

Heat the lard in a saucepan. Put in all the ingredients. (Leave the peppers whole, mince the garlic.) Cover close and stew. Serve on the toast.

CHILI CON CARNI

Mrs. J. L. Slaughter.

Beefsteak — round; i tablespoon hot fat; 2 tablespoons rice; i cup boiling water; 2 large red peppers— dry; >4 pint boiling water; salt; onions; flour.

268 How U'e Cook in Los Angeles

Cut the steak in small pieces. Put in frying pan with the fat, hot water and rice. Cover closely and cook slowly until tender. Remove the seeds and part of the veins from the peppers. Cover with half pint of boiling water, and let them stand until cool, then squeeze them in the hand until the water is thick and red. If not thick enough, add a little flour. Season with salt and a little onion, if desired. Pour the sauce on the meat and serve.

DRIED BEEF WITH PEPPERS

Mrs. \V. S. Moore.

Two pounds jerked, dried beef; 2 ounces lard; i onion; 6 red peppers; brown flour.

Place the beef in pan in hot oven ten minutes, then shred. Place in a frying pan with lard and onion, and fry for five minutes. Pour boiling water over the peppers. Pass them through a sieve, and mix with the beef. Thicken with brown flour. Season to taste. Cook twenty minutes, and serve piping hot.

Mrs. W. J. Elderkiu.

One pound of rice; i pound sausage; i pound ham; 2 onions; 2 large tomatoes; a small piece of red pepper; a sprig of parsley; i heaping tablespoon lard; i pint boiling water; a little salt.

Wash the rice and soak it one hour. Cut up the sausage, tomatoes, onions, parsley, pepper and ham. Fry these in the lard, then add the water. Stir in the rice gradually. Cover the pot and set it where it can cook slowly. Serve while hot.

Jambalaza is very nice made with oysters, shrimp or chicken substituted for sausage.

OHELET WITH FINE HERBS— Breakfast

A. Sepulveda de Mott.

Beat some fresh eggs, add a little milk, and then add some fine herbs, well chopped, and make the omelet as required.

Spanish Department 26g

SPANISH OMELET

Mrs. E. M. Ross.

One tablespoon butter; i finely-chopped onion; i pint tomatoes; i tablespoon sliced mushrooms; i tablespoon capers; salt; pepper; 4 eggs; 4 tablespoons milk.

Melt the butter, add onion, and cook till yellow; then add tomatoes, and cook till nearly dry, when the mushrooms, capers, ^ teaspoon salt, and ^ saltspoon pepper should be added. Beat the eggs slightly, add ^ teaspoon salt, ^ salt- spoon pepper, and the milk. Butter an omelet pan and pour in the mixture. When creamy throughout, let it brown on the bottom. Pour some of the tomato on one side, fold over, and turn out on a platter; pour the rest of the tomato sauce around the omelet and serve. The addition of a green pepper is a help in seasoning — about a tablespoon being sufficient. Both onion and pepper should be chopped very fine. The tomato mixture should cook very slowly, and until it is quite dry.

Stir with a wooden spoon.

Mrs. J. J. Melius.

Three large tomatoes; i small onion; 5 //t?/ green peppers; Y-z teaspoon salt; 2 tablespoons vinegar.

lyay the peppers on coals, turning them until blistered. Throw them into cold water, then remove the skins and seeds. Skin the tomatoes and chop all together until quite fine. Strain off the juice, and add the salt and vinegar.

To be served with soups or roasts as a relish.

Mrs. W. H. Workman.

Six ripe tomatoes; 4 green peppers; salt; raw onion.

Scald and skin the tomatoes. Squeeze out part of thin juice. Roast the peppers on coals, or in an oven, until a light brown. Then throw them into cold water. Skin and chop them with the tomatoes quite fine, strain off" the water,

2yo How We Cook in Los Aiigeles

add salt and a little finely-chopped onion. To be eaten with all kinds of meat. It will keep several days.

ARTICHOKES

Mrs, Juan Foster.

This is a most delicious tuber. Mash and peel the arti- chokes. Cut in pieces. Scald and cook them. Remove them from the soup in which they have been cooked. Put them in a saucepan with oil and fried garlic. Add some of the soup in which the artichokes were cooked and all kinds of spices, and let them boil. If you desire some soup also, season what remains of the water in which the artichokes were boiled, as you would a meat soup. It will be so good that you will doubt whether it is a meat or fish soup.

FRIED ARTICHOKES

A. Sepulveda de Mott.

Select the tenderest. Cut them in pieces, after washing and drying them. Put them in a paste made with flour, two eggs, a little vinegar, and same amount of oil. Season with salt and pepper. Fry them and serve with fried parsley.

STEW — Catalonian Style

Mrs. Juau Foster.

Cut the beef in small squares. Put it in a stew pan with a small piece of bacon, and the right amount of salt. Add some fried onion and a few pieces of garlic. Cover the stew- pan with packing paper, and set over an iron kettle contain- ing water. Put the whole over a slow fire, and shake occa- sionally, so that it will not burn. In this way you avoid

adding water.

QARVANZO POTTAGE

A. Sepulveda de Mott.

After the garvanzos are well boiled, with onion, cook them with oil, in which must have been fried garlic and chili. Put in beaten eggs, and a little cloves and pepper.

FRIJOLES CON QUESO— Beans with Cheese

Mrs. W. S. Moore.

One quart red beans; 4 tablespoons lard; salt; pinch of cayenne; ^ pound good cheese.

Spanish Depaitvient 2ji

Boil the beans until soft, then drain and turn into a frj-- ingpan with the lard. Salt to taste. Pepper and cheese grated. Stir until cheese dissolves and thoroughly blends. Serve hot.

E. Beiiton Freiuout.

One cup beans; i long red pepper; }4 clove garlic; i small thin slice bacon.

Soak the beans over night. Cook slowly from eight to ten hours, as big hominy is cooked.

lyike hominy, the}^ are even better the next day.

STUFFED CHILIS

Mrs. Vida A. Bixby.

Six green chilis; 2 pounds meat; 2 onions; i large ripe tomato; 2 slices bread; i pound raisins; i pound olives; i tablespoon vinegar; salt; pepper; i tablespoon sugar; 2 eggs; lard; flour.

Remove stems and seeds from the peppers. Boil the meat until tender. Chop fine. Add onions, tomato and bread — chopped fine. Add raisins, olives, vinegar and salt, sugar and pepper to taste. Fry all together in a little lard. Remove from the fire and stuff the chilis. Beat the eggs to a stiff froth. Add enough flour to make a batter. Dip chilis in the batter and fry in hot lard.

STUFFED CHILIS

Mrs. Carrie Schumacher.

Green chilis; yellow cheese; ^ tablespoon flour; 2 eggs; butter, lard, milk.

Roast the chilis, so that the skins can be easily removed; seed and fill with cheese finely minced, dip them in a batter made of the flour, milk, and beaten eggs, and fry a nice brown, in a little butter and lard mixed. Serve with tomato sauce.

2y2 How We Cook hi Los Angeles

TOMATO SAUCE

Mrs. K. A. Pruess.

One tablespoon lard; Y-t, teaspoon flour; 4 large tomatoes,

chopped; 2 small chilis, chopped. Cook all together until

STUFFED PEPPERS

Mrs. J. G. Downey.

One dozen large peppers; i onion; Yz cup grated corn; I cup meat or chicken; i tablespoon lard or butter.

Remove the seeds from the peppers, then throw them upon a bed of live coals, turning them constantly until they are of a light brown; then take them up, throw them into cold water, and remove the skins. Heat the lard or butter in a saucepan, and add the minced onion; when this is hot, add the tomato, and grated corn, with pepper and salt. L,et it simmer fifteen minutes, stirring occasionally to prevent burning. Remove from the fire. Add the minced meat or chicken. (A small slice of ham or bacon improves the flavor.) Mix well, stuff the peppers, and fry a light brown.

Sauce for the peppers. — One spoon butter; i spoon flour; I onion; i tomato; green pepper; 2 apples.

Chop the pepper, slice the onion and tomato. Add a i^'Vi raisins and olives, and sufficient water to make a sauce. Boil until the apples are soft. Put the peppers in this sauce. Simmer a moment, then serve.

GREEN PEPPERS

Spanish Lady.

Beefsteak; green peppers; tomatoes; eggs; apples; raisins; sugar; vinegar; onions; thyme; pepper; salt.

Roast the peppers on hot coals, remove the skins and stuff" them.

Stuffing — Boil and chop a steak fine, as for hash, fry chopped onions, one green pepper, one tomato, a little thyme, vinegar, pepper and salt to taste. When stuffed, roll them in flour, dip in beaten ^'gZ'< ^^^ ^Y ^^ ^ot fat.

Gravy — Make gravy by frying onions, peppers, tomatoes, a few raisins; slices of apple, thyme, vinegar, and a little sugar.

Spanish Department ^ 27J

STUFFED POTATOES (PERU AND BOLIVIA)

Chas. F. Lurumis.

Mashed potato; salt, black pepper, raisins, olives; cloves; beef; hard-boiled ^%z.

Make a dough of the mashed potato, season with salt, pep- per. Mince the cooked lean beef fine, and mold it to eg g shape, with raisins — stoned, a little ground clove, minced q.^% and stoned olives. Cover this with the potato dough, and fry the roll, (which should be the size of a large goose ^%%)., in hot lard, taking care not to burn, but only to give it a bright golden brown.

Mrs. Carrie Schumacher.

Macaroni; ham; tomatoes; cheese.

Boil the macaroni in salted water until tender, then drain. Fry some small pieces of ham, add a few tomatoes. Simmer a little while, then add the macaroni, and quite a large piece of cheese, finel)^ minced. Cook until the tomatoes are done, and the cheese melted.

GREEN CORN TAHALES

Maria de los Reyes Domiiiguez de Francis.

Two dozen ears sweet corn; i tablespoon fresh lard; a little salt.

Grate the corn, (saving the inside husks), beat it smooth with the lard, and salt. Put a tablespoon of the mixture into a husk and double it over. Put some of the cobs in a kettle with sufiicient hot water to cover them. Lay the tamales on the cobs, with a plate on top to keep them in place. Cover the kettle, and steam them half an hour. Serve hot, with butter.

CHICKEN TAHALES

S. JIachado de Bernard.

Take two quarts yellow dried corn, boil in water mixed with Yz teacup lime. Let it boil till well cooked, then wash thoroughly and grind on the nietata, three times till it becomes very fine.

27^ , How We Cook in Los Angeles

Take two full-grown chickens and boil in water enough to cover them; season with a little salt; let boil till quite tender, then remove and let cool; then cut in small pieces. Mix with the corn, (which has been rolled on the vietatd) enough of the water in which the chickens were boiled, to make it soft, and add about two cups lard. Season with a little salt, and knead thoroughl5^

After this take three dozen red chilis, remove seeds — then roast in a moderate oven for a few seconds. Take out and place in tepid water, then grind on the 7netata several times, together with almost a head of garlic, then strain well.

In a stewing pot place some lard, and when hot drop in one onion, cut fine, and about a spoon of flour, let cook a little while, then drop in the chili; let come to a boil, then add the cut chicken, a cupful raisins, a cupful of olives, about a tea- spoon of sugar, a little salt and pepper, and let come to a boil again, then take away from the fire. Let soak in cold water, dry corn leaves. When well soaked, shake them well and apply a thin layer of the corn dough on the half of each leaf, then put a spoon of the stew on the prepared leaf, and cover with the prepared leaves, tie the ends with strings made of the same leaf

If liked, boiled eggs cut in halves may be placed in each spoon of stew. When the tamales are finished, place them in a large pot with a little boiling water and boil one hour. Any other meat can be used if desired. The metatas can be purchased at any Mexican store.