A NICE WAY TO COOK SQUASH

["Mrs. Carrie Schumacher.", "Cut the squash, and a little onion. Fry it a light brown in hot lard, then stew until tender, in a little water.", "STUFFED SQUASH, BAKED", "Mrs. W. S. Moore.", "Six young scalloped summer squash; 2 pounds lean veal, minced; 6 tomatoes; 3 green peppers; i onion.", "Spaiiish Department 2^5", "Season the above with salt and white pepper, and stuff the squash. Bake in hot oven one hour. Serve in baking dish, hot.", "SPANISH RICE", "Senorita Epitasia Bustaniente.", "Into tablespoon boiling salt pork fat, put cupful well washed rice, mixed with teaspoon chopped onion, salt, pepper and taste of mint, fry about five minutes, stirring carefully. Add one quart of cold water, and cook on back of range for on e hour.", "When serving, use a layer of rice on platter, and a layer of sauce, such as given in Pipian de Leugua, till it is thoroughly\" seasoned. The sauce must redden the outside.", "RICE a la VALENCIA", "Mrs. Juan Foster.", "Put the rice, with sweet oil, chopped onions, garlic, pars- ley and tomatoes in a pot, and fry all for awhile. Add water and rice in the proportion of five of water to one of rice, and let it boil until the water is absorbed by the rice. Let it cool and if it is done properly you will find the grains of rice entirely dry and separate from each other.", "FRIED RICE", "Mrs. A. F. Coronel.", "Rice, lard, onions, garlic, salt, black pepper, hot water, tomatoes.", "Wash the rice, brown it in hot lard, then add onions, toma- toes, garlic. Cover the whole with hot water. Season with salt and pepper. Let the rice cook thoroughly, adding water as needed, but do not stir it.", "Spanish Lady.", "One quart flour; i cup milk; salt; 2 tablespoons lard.", "Make a dough and knead thoroughly. Take pieces of the dough and pat between the hands until it makes a large round cake, and cook on griddle until brown.", "2y6 How We Cook in Los Aiigeles", "SPANISH BUN", "Mrs. A. C. Goodrich.", "Two eggs; i cup brown sugar; y^, cup butter; }^ cup sweet milk; i^ cups sifted flour; i^ teaspoons Cleveland's baking powder.", "Bake in a thin cake.", "Icing — White of one ^ZZ^ i cup brown sugar. Beat until light, then spread on the cake and set in the oven for a few minutes.", "RECIPE FOR PRESERVING ORANGES", "sister Imnianuel.", "Five dozen oranges; lo gallons water; 2 pounds common salt.", "The oranges should be of good size — thick skinned, and not too ripe. Grate the surface lightly. Place them in a shal- low vessel, so that they are not crowded, and let them come to a boil in the water and salt. Take out carefully, and throw them into fresh cold water. Set them in a cool place, changing the water every two hours, for three days. The second day remove the seeds and juice, but not the pulp. This can be done by making an incission in one end of the oranges. Con- tinue to change the water every two hours, wiping each orange dry with a coarse towel, and pressing out the water after each change. Do this gently. Prepare a syrup as follows:", "Syrup — first day. Five gallons water; 3^ pound white sugar to one pound fruit. Boil over a slow fire three hours, then take out the fruit and let it drip.", "Second day — Make a new syrup. Five gallons water; one pound sugar to one pound fruit. The oranges must be put in the syrup when it is cold, then brought to a boil. (If fruit is put in hot syrup, the surface is toughened like leather). Take out fruit and let drip.", "Third day — Make a new syrup. Pound for pound, boil to the consistency of thick molasses. When cold put in the oranges. They are now ready for use or for jars.", "lycmons and citrons are prepared in the same way.", "Spanish Department 277", "How to riake Crystallized Chinese Oranges.", "Mrs. Juan Foster.", "Take oranges not quite ripe, cut oflF the colored part of the rind carefully with a sharp knife; cut a hole where the stem has been, sufficiently large to take out all the inside. Be care- ful not to change the form of the orange. When they are clean inside and outside, cover them with water and salt for 24 hours. Then change the water, but this time omit the salt. Do this for five or six days, or until all the bitterness has disappeared. Then put them in boiling water and boil for twenty minutes; then put them immediately in cold water; then allow them to drain while preparing the syrup. The syrup is made by putting equal quantities by weight of sugar and fruit in enough water to give the consistency of ordinary S3'rup. Boil the fruit in the syrup over a slow fire until the syrup attains the consistency of 'Sxoufty. Take the fruit out and let it dry in a convenient place.", "Small lemons or limes are crj'stallized by the same process,", "except that thej^ are simply cut in two before being placed in", "the brine.", "LEMON PRESERVES", "Maria de los Doniinguez de Francis.", "Ten pounds fruit; 10 pounds sugar; y^. gallon water.", "Grate the lemons well. Make an incision in one end. Put them in water, with two pounds of salt, and boil them a few minutes. Then throw them immediately into cold water. Wash, and squeeze them slightl3\\ Keep them in cold water two days, changing the water twelve times each day, so that the juice and seeds will come out — the last time — squeeze them again, drain, and dry on a towel. The day before they are to be cooked, prepare the sj'rup, boil, skim, and cool it over night. In the morning, put the lemons which have been drained and dried, into the cold syrup, and boil them seven or eight hours.", "PRESERVE OF ORANGE OR LEMON FLOWERS", "ording to the Formula of Don Diego Granada, Chief Cook of His Majesty, the King Don Felipe III.", "Take the flowers from the tree when the}- are well opened;", "2'j8 How We Cook in Los Angeles", "wash them, boil them for a little while; change the water and", "boil them again until they are very tender. Take them out", "of this last water and when the flowers are cool, open them", "one by one as you would a book. Put them in a vessel (olla)", "with their weight of sugar and a little musk. Stir them", "up with the sugar, slowly; put them over a slow fire until the", "sugar thickens, spread them on a marble table, separate the", "flowers one from another as rapidly as possible, and allow to", "TO PRESERVE FIGS WHOLE", "Marie de la Domingues de Francis.", "One-half cup lime; i bucket water; syrup for lo lbs figs made of lo fts sugar; i gal. water, cold.", "Use half ripe figs, prick them twice with a fork. Stand them in the lime water over night, in the morning wash, and throw them into cold water, drain them. When the syrup has boiled and been well skimmed, put over the figs and cook them very slowly seven or eight hours,", "PRESERVE OF HUSKMELON", "Mrs. Juan Foster.", "Take a melon not quite ripe, cut it into longitudinal pieces; cut away the rind and the white nearest to the rind and throw away; soak what is left for three days in salted water. Then put them in clear water for six days, changing the water every day. Then boil them until they are tender, rub them in cold water, drain them until all the superfluous moisture has disappeared. Then put them in a round earthen vessel (olla), cover them with clarified sugar (com- mon syrup), and leave them for eight days, so as to absorb the syrup. After this boil them in the syrup for about one hour over a slow fire and keep them in a proper place. If you wish you can put any kind of essence you prefer, or none at all.", "TO CURE OLIVES", "Mrs. Isabel del Valle, of Camulos.", "Cut the olives from the tree when they are not over-ripe. Put them in fresh water and change it every third day until", "Spanish Department 2j^", "the bitterness is removed. Prepare a lye of wood ashes and if possible let it be the ashes of grape vines, as experience has taught that this is the best. They should remain in this lye twenty -four hours. Take them from it and put them in salt water and keep for use.", "HOW TO MAKE OIL FROM OLIVES", "Mrs. Juan Foster.", "Cut the olives from the tree when quite ripe; keep them for three weeks in the dark, mill them; put the paste in sacks, strong but porous; press them and you have oil of the best quality. To have a second grade of oil put the paste, after being pressed, in hot water, and press it again. This water mixed with the oil should be put in jars or pans, and when the oil comes to the top it must be taken off and filtered and put in bottles.", "If you add a little salt to the oil before filtering you will be repaid for the trouble.", "CHILI SAUCE", "Mrs. W. H. Workman.", "Dry red peppers; onions; salt.", "Remove the seeds from the peppers; soak them in boiling water until soft; remove the skins by rubbing them through a coarse sieve; season with salt, and a small quantity of finely chopped onions. If too thick add water. Use as a sauce, or in gravies, and stews.", "CHILI COLOROW", "Mrs. Kenyou Cox, Long Beach.", "Eight quarts ripe tomatoes; i quart onions; i quart strong green peppers; i quart strong vinegar; i cup sugar; 6 tablespoons salt.", "The tomatoes should be measured after peeling, and mashing; the onions and peppers chopped very fine. Boil until thick, bottle and seal.", "28o How We Cook in Los Angeles", "SPANISH CATSUP", "One-half gal. green encumbers; ^ gal. cabbage; i quart tomatoes; i pint beans; i dozen onions; i dozen ears of green corn; 2 teacups white mustard seed; i teacup ground mustard; i lb. sugar; 3 tablespoons tumeric; 2 tablespoons grated horseradish; 3 tablespoons celery seed; 2 table- spoons Rowland's olive oil; i tablespoon mace; i table- spoon cinnamon; i tablespoon cayenne pepper.", "Peel, and slice the cucumbers, sprinkle with salt, and let them stand six hours. Prepare the cabbage in the same way. Chop the onions, let them stand in boiling water half an hour; chop the tomatoes, beans, and corn, scald and drain. Mix all the other ingredients, place in a jar; with the pre- pared vegetables, and cover with boiling vinegar.", "GERMAN MENUS", "Mrs. J. G. MossiN", "Coffee or Chocolate Rolls, Kuchen", "Kloesse Soup", "Raddish Caviar with Ra'C Bread", "Blue Trout", "Roast Young Pig", "Red Cabbage Rice", "Fried Goose Liver", "Green Peas and Young Carrots", "Fricassee Squab", "Celery Salad", "Omelet v^'ith Raspberry", "Peach Ice", "Crackers Cheese", "Cold Roast Ham Pickled Trout Herring Salad", "Rye Bread Pickled Goose Pickled Mushroom", "Spiced Peaches Schwartz Brod Torte", "282 How We Cook in Los Angeles", "AFTERNOON COFFEE", "R3'e Bread Unsalted Butter", "Jelly Preserved Fruit", "Chocolate Cake", "Leb Kitchen", "Apfel Kuchen", "Pfeffer Nusse Blitz Kuchen Zimmet Sterne", "GERMAN DEPARTMENT", "SOUP STOCK", "Mrs. John G. Mossin.", "Three quarts water; 4 fts. beef; i}4, fts mutton; veal knuckle; i red pepper; i turnip; i carrot; i onion; salt, pepper.", "Boil slowly five hours, strain, cool; when ready to use, take ofi\" the fat.", "MILK SOUP WITH PRUNES", "Mrs. J. Johansen.", "Boil I ft) dried prunes, until soft, in a pan; put in with them I quart of milk (less a little to stir the flour). Let come to a boil, then stir in a tablespoon of flour mixed with the reserved milk, a little of the yellow rind of a lemon and sweeten to taste; let boil up, then turn into a tureen, sprinkle sugar over it, and serve.", "BUTTERHILK SOUP", "Mrs. J. Johansen.", "Take i cup rice, pearl barley or sago, and boil until soft, in water with some currants, raisins, a stick of cinnamon, and a little grated lemon peel (the yellow, not the white). When the above ingredients are well cooked, add the butter- milk, stirring rapidly to prevent its being grainy.", "FISH SOUP", "Mrs. J. Johansen.", "Take carp or codfish, cut up and roll in flour. Toast some bread, butter well, tben place the fish between the pieces of toast. Boil some carrots, cut in cubes, in some bullion until tender; season with parsley, mash well and strain. Steam the fish and toast while boiling the bullion; then mash fine and add to the bullion; salt to taste. Serve with toast well browned in butter; cut in cubes and put in the soup.", "284^ Hoiv Vi'e Cook m Los Angeles", "DUnPLINQS FOR ANY KIND OF SOUP", "Mrs. J. Johauseu.", "One and one-fourth fts cold boiled potatoes; % tb butter; 2 whole eggs; yolks of 2 more; i tablespoon flour.", "Grate the potatoes and put in frying pan with the butter, and thicken with grated bread; stir well but do not let it brown; turn it into a dish to cool. Take the two whole eggs and the two yolks beaten separately, stir in the flour and a pinch of salt. Mix all the ingredients together with a spoon and drop into the soup; slip the spoon into the soup every time you put in a dumpling. Boil them about three minutes", "MEAT DUriPLlNQS FOR flEAT SOUP", "Mrs. J. Johauseu.", "Take a porterhouse steak and scrape it with a sharp knife, and sprinkle with salt. For an ordinary -sized family, take 2 eggs and mix with the meat; add bread crumbs or crackers, season with salt. Make into balls the size of a walnut and drop into the soup; boil about five minutes.", "EGG DUMPLINGS OR CLOSE", "Mrs. J. G. Mossin.", "Three eggs; 3 tablespoons butter; 4^ soda crackers, crumbed.", "Cream butter, add eggs, then cracker crumbs. Mix one hour before using. Roll in small balls and cook fifteen min- utes. Be sure your soup is boiling before adding dumplings.", "BAKED PICKEREL", "Mrs. J. G. Mossiu.", "Fish; salt; bread crumbs; butter; i cup sour cream; i table- spoon vinegar; lemon; parsley.", "Prepare the fish, place in a baking pan; rub with salt and bread crumbs; baste with butter. When nearly done, mix the vinegar with the sour cream, turn into the pan and let it boil. Serve very hot, and garnish with parsley and slices of lemon.", "German Department 285", "FRIED SHELT", "Mrs. J. G. ISIossiu.", "Smelt; milk; salt; bread crumbs; flour; lard. Soak the fish in milk two hours, then dry thoroughly; rub with salt; roll in bread crumbs and flour; fry in hot lard.", "FISH, TROUT", "Mrs. J. G. Mossin.", "Fish, weighing 4 lbs; onion; bay leaves; vinegar; pepper; salt; lemon; parsley.", "Clean the fish, leaving on head and fins ; put in a pan with a few slices of onion and a few bay leaves, half cover with boiling vinegar, (if vinegar is verj' sharp, dilute with water); add salt and pepper; simmer gently fifteen minutes. Cover with blotting paper; set aside to cool. When ready to serve, garnish with parsley and sliced lemon. Oil may be added.", "HERRING SALAD", "Mrs. A. Knoch.", "Six herring; 3 fts roast veal; 6 pickles; 6 beets; 3 apples; 3 hard boiled eggs; 2 tablespoons Rowland's olive oil; salt; pepper; mustard; vinegar.", "Scale and soak the herring over night in water or sour milk. In the morning, bone and cut into small squares; cut veal, pickles, boiled beets, and green apples in the same way. Mix these ingredients thoroughly, being careful not to mash them. Make dressing of the yolks of eggs creamed with olive oil; adding salt; pepper, vinegar and mustard to taste. Garnish with chopped beets, pickles, parsley and hard boiled eggs.", "STEWED CHICKEN", "Mrs. Carrie Schumacher.", "Cut the chicken in pieces; fry very brown, turning it frequently with a large spoon; season with salt and pepper. Brown a little minced onion; before the chicken is brown enough, sprinkle over it with a little browned flour; add water. Stew until tender.", "286 How H'e Cook in Los Angeles", "FRICASSEED VEAL", "Mrs. A. Knoch.", "Four lbs veal (breast preferred); butter, size of a lien's ^%%; salt; pepper; i medium sized onion; mace; lemon peel; i tablespoon flour.", "Cut the veal into pieces, two or three inches square; wash in cold water; then scald in hot water; sprinkle with salt and pepper and put in a stew pan containing the heated butter. Turn meat, being careful not to brown it; add the onion, mace, the peel of half a lemon (the yellow only) and water sufiicient to cover. Cook until tender, keeping the pan covered. Mix the flour with enough water to make a creamy mixture. Add this when the veal is done; boil three minutes. The juice of a lemon added just before the thickening is a great improvement.", "FRICASEED CHICKEN", "Mrs. A. Knoch.", "Same as fricasseed veal, except the chicken is cut at the joints. Care should be taken to avoid crushing the bones. Instead of sprinkling with pepper, add ^ teaspoon of pepper corns; also 3 or 4 mushrooms. The gizzard should not be put in until the meat is half done.", "PIGEONS STEWED", "Mrs. Carrie Shumacher.", "Stew like chickens, and serve on toast. Very nice. DRESSING FOR PIGEONS", "Mrs. J. G. Mossiu.", "Chop the livers and hearts of six pigeons; use enough calf s liver to make a teacupful; one cup bread crumbs; two eggs; chop a little parsley; small piece of onion; ^ cup currants.", "Then fill the pigeons. Take a spoonful of butter, one of lard, half an onion. Let them brown. Lay in your pigeons. Fry them brown, then add a cup of soup stock. Let them simmer gently until tender. Add a tablespoon flour, ^ cup sweet cream, i tablespoon catsup; for gravy.", "German Department 28'/", "ROAST DUCK, A SWEDISH RECIPE", "Mrs. Carl Schutze.", "One duck; i medium-sized lemon; 2 small apples; ^ cup sultana raisins; i teaspoon flour.", "Rub duck well with salt, and pepper inside and out. Thicken the juice of the lemon with flour, and slice the apples into the batter thus made, until every piece is coated. Wash sultanas and remove stems. Put a few raisins in the duck, then a few slices of apple, until moderately well filled. Sew with a cord. Cut ofi\" the neck, so as to leave the skin long enough to tie over the end neatly. Bind wings to the sides. Roast two hours in a moderate oven.", "ROAST DUCK DRESSING", "Mrs. J. G. Mossin.", "Two hard-boiled eggs; 3 cups bread crumbs; i cup sau- sage meat; Y-z cup shredded olives; }{ cup raisins; salt; pepper; a little thyme.", "If too dry, moisten with a very little milk.", "PICKLED GOOSE", "Mrs. J. G. Mossin.", "Goose; boiling water; 2 teaspoons whole cloves; 2 tea- spoons whole pepper; 6 bay leaves; i cup vinegar.", "Cut the goose as for fricassee, remove all fat, cover with boiling water, and cook tender. Remove the meat from the stock, skim off\" all fat, return stock to the kettle, boil until there is only enough to cover the meat. While boiling — add cloves, pepper, bay leaves, and vinegar. Pour this over the meat. To be eaten cold.", "GERMAN RELISH", "One goose; i pint cider vinegar; pepper; salt.", "Remove the loose fat from a nice goose. Season with salt and pepper. Boil until nearly done in as little water as pos- sible, then add the vinegar, and cook until very tender; then, leaving in the bones, pack in a stone jar. Sliced cold, this is a dainty dish.", "Turkey and chicken may be prepared in the same way.", "288 How We Cook in Los Angeles", "DRESSING FOR ROAST", "Mrs. J. G Mossin.", "Half pound sausage meat; 2 eggs; i small onion; 2 cups bread crumbs; ^ nutmeg; 2 tablespoons chopped parsley; I apple; i handful raisins; pepper; salt. Mix well.", "Pig six weeks old.", "BEEF CUTLETS", "Mrs. W. W. Holt.", "Take four parts of beef and one part of suet. Chop both fine. Season with salt and pepper. Form into pats. Beat one ^%z, add a little cloves and nutmeg, then dip the pats into the ^%Zy roll in cracker crumbs and fry in butter.", "riEAT ROLLS", "Mrs. W. W. Holt.", "Take several kinds, or one kind, of boiled meat, and chop fine. Fry one good-sized onion in butter, and add i teaspoon flour. Add the meat and two eggs — beaten, a little nutmeg, salt and pepper, and cook a few minutes. Bake an omelet and spread the above mixture over the omelet and roll, then cut in slices, dip them in ^^g, roll in cracker crumbs and fry till brown in butter.", "MEAT BALLS", "Mrs. W. W. Holt.", "Chop fine some beef, or veal, with a little raw ham. Beat the yolks of two eggs, add i tablespoon sour cream, four crackers, rolled fine, a little grated lemon peel and nutmeg. Beat the whites of the eggs to a stifi\" froth, and add to the above mixture with the meat. Beat all well together, and drop ofi\" a spoon into hot lard and fry.", "THE LEAVINGS OF SOUP flEATS", "Mrs. W. W. Holt.", "Slice the meat and lay it in vinegar over night, then dip it in a beaten ^%%., season with nutmeg, roll in cracker crumbs and fry in butter.", "German Department 28p", "POTATO DUnPLINQS", "Mrs. J. G. Mossin.", "Six potatoes (good size); i tablespoon salt; i cup flour; 4 eggs; I slice bread; butter.", "Boil the potatoes, and when cold, grate them, and mix with the salt, flour, eggs and bread — cut in small squares, and fried in butter — mold into balls like croquettes, put in boiling water, and boil fifteen or twenty minutes, or they can be steamed half an hour.", "To be eaten with meat gravy.", "Mrs. George KerckhofF.", "Boil the asparagus in salt water until soft — from forty-five minutes to an hour and a half, and serve with either of the following sauces:", "Egg Sauce. — Two whole eggs, or the yolks of three; i teaspoon flour; 2 tablespoons sweet cream; yi cup asparagus water; a pinch of nutmeg; butter — the size of an egg; vinegar to taste.", "Stir over the fire until it comes to the boiling point, then add a small piece of butter, and serve immediately.", "Browned Cracker Sauce. — Two tablespoons butter; i tablespoon rolled cracker.", "Brown the butter, then add the crumbs. When well- browned take up quickly.", "Mrs. Carrie Shumacher.", "One cabbage; i tablespoon lard; flour; milk; nutmeg.", "Boil the cabbage until tender, drain and chop fine. Have the lard very hot, put the cabbage in it, sprinkle it with a little flour, add milk — when it comes to a boil, grate in a little nutmeg, if liked, and serve.", "RED CABBAGE", "Mrs. J. F. Ellis.", "Red cabbage; roast pork drippings; onions; flour; vine- gar; salt; butter; sugar; pepper.", "2 go How We Cook m Los Angeles", "Halve the cabbage, remove the coarse leaves and large leaf ribs, and cut in fine long strips. Boil in just enough water to prevent burning, add the drippings and some chopped onions; put in the cabbage gradually, boil it briskly in an uncovered vessel a quarter of an hour; then cover closely and boil it from a half to three quarters of an hour; add salt very carefully. When the cabbage is cooked (not too tender), stir in a little flour, being careful that the liquid is neither too thick nor too thin; put a small piece of butter on top, and stir in a liltle vinegar and one or two teaspoons of sugar. Red cabbage should be cooked in granite ware; iron or tin dis- colors it.", "BOILED SPINACH", "Mrs. A. Ktioch.", "Spinach; butter; i tablespoon flour; milk; salt; pepper; nutmeg; hard boiled eggs; fried bread.", "Carefully pick over and wash the spinach; boil until tender in enough salted water to cover; drain in a colander; chop fine on a chopping board Heat a piece of butter in a skillet; stir in the flour, add milk sufficient to make a thick gravy; season with salt, pepper, and nutmeg. Put in the spinach and boil two or three minutes. Boil eggs five minutes, cut lengthwise and spread over the top of the dish. Bread cut in strips half an inch wide by two inches long, fried in butter, may be added, sticking them upright between the eggs.", "RYE BREAD", "Mrs. J. G. Mossiu.", "Two tablespoons salt; i cake Magic yeast; i pint lukewarm water; J^^ cake compressed yeast; i cup sour cream; i quart warm milk; rye flour; wheat flour.", "At night, make a stiff batter with the warm water rye flour, and Magic yeast. In the morning, add the compressd yeast, cream and milk, and equal parts of rye and white flour sufficient to knead well. Bake in hot oven.", "■ Mrs. J. G. Mossiu.", "Th ee eggs; enough flour to make stiff dough, knead as", "German Department 2gi", "for bread, roll very thin; let them dry about an hour, then roll as for jelly cake; slice very thin with a sharp knife. Boil in a quart of water with salt to season; boil fifteen minutes then drain in colander. Brown cracker crumbs in butter, two tablespoons butter, same of cracker crumbs. Put noodles on a platter covering with the brown crumbs.", "Mrs. E. A. Preuss.", "One cup flour; i ^ZZ'^ salt.", "This quantity makes one dish of noodles. Mix into a stiff dough; roll very thin; spread on a cloth until dry enough to fold without sticking. Roll into a long roll, cut it fine crosswise, then toss them until they are separated into long narrow strips. Put them into boiling salted water; boil five minutes, drain. Brown a large piece of butter, add some bread crumbs and pour it over the noodles. These noodles make a nice dish.", "A NICE LUNCHEON DISH", "Mrs. E. A. Preuss.", "Fry cold noodles in hot butter until brown, and beat in", "three or four eggs.", "Mrs. E. A. Preuss.", "Cut noodle dough into squares; fry in very hot lard; sprinkle sugar over them while hot. They will be deliciously crisp.", "GERMAN PANCAKES", "•* Mary Roach.", "One pint flour; 6 eggs; i teaspoon salt; 2 cups sweet milk.", "Make a batter of milk, flour and salt; beat it thoroughly; add the beaten yolks, beat again; then the frothed whites. Fry on hot griddle with plenty of rendered butter.", "GERHAN PANCAKES", "Mrs. J. Johansen.", "Three to 5 eggs; J^ cup flour; 3^ pint milk. Beat the eggs separately then add the milk and flour and pinch of salt. Take a large frying pan well grea.^ed with", "2g2 How We Cook in Los Angeles", "butter and lard; pour the batter in and fry till brown, and turn them over. Serve with butter and cinnamon.", "POTATO CAKE5", "Mrs. J. G. Mossin.", "Four raw potatoes; 2 slices bread; 3 eggs; i cup boiling milk.", "Grate, and drain the potatoes; pour the boiling milk on the bread; when cold, add potatoes, and eggs; fry like pan- cakes, on a griddle. Serve any kind of pickles with them, or preserved fruits.", "RICE CAKES", "Mrs. J G. Mossin.", "One cup rice; i tablespoon butter; 2 tablespoons flour; 3 eggs; salt; cinnamon; powdered sugar.", "Boil the rice, adding salt, when the rice is done add the butter and cook, then add eggs, and flour. Fry in hot lard, sprinkle with powdered sugar, and cinnamon. Serve with maple, or raspberr}' syrup. Some prefer powdered sugar, and lemon juice.", "Mrs. T. Masac.", "One cup flour; i ^z?,'^ ^ little water and salt.", "To each cup of flour, take one egg, a very little water and salt. Beat up till light. Drip through a colander with holes about ^ inch in diameter into boiling salt water. The spatzle will rise almost immediately to the surface and are ready to be drained. Fry for a few minutes in butter and add a few fried onions. Serve with stew.", "Miss Ruth Childs.", "Dissolve ^ cake compressed yeast in one cup lukewarm water. Stir in j4 pound flour, and let it rise in a moderately warm place, twice as high and fall again. Stir up in another bowl ^2 ft), butter and 8 eggs, one after the other; mix with the other dough and add i teaspoon salt and 2 table- spoons sugar with % lb more flour. L,et it rise again and", "Gennaii DepartDioit 2gj", "set in the ice box for twelve hours, very near the ice. Take out, shape asj'ou wish and let rise again. Bake in a moder- ate oven for three- fourths of an hour.", "APFEL 5TRUDEL", "Mrs. T. Masac.", "One lb. flour; ^ lb. butter; y^ lb. leaf lard tried out; 2 cups bread crumbs, butter, sugar, cinnamon, to taste; a little finely-chopped lemon rind; currants; finely-sliced apple.", "Shortening and flour to be equal weight, the shortening to be kept on ice. Rub the flour and lard thoroughly together, add sufiicient ice water to make the dough of the proper con- sistency to roll out. Sprinkle flour on pie-board, the dough rolled out to the thickness of about one-sixteenth of an inch, then scatter thin slices of ice cold butter over it, fold the dough over and again roll out, and repeat the process until all the butter is used. Keep on ice until used. Next fry the bread crumbs in butter seasoned with sugar and ground cinnamon to taste; a little finely-chopped lemon rind may be added. Take the dough, roll out on a tablecloth sprinkled with flour, stretch it as thin as possible with the hands. Sprinkle over this surface all of the fried bread crumbs, currants to taste, and a liberal share of apple. Roll up the strudel, pinch the ends together, put in a buttered pan, cover with a well-buttered paper, and bake in a hot oven, un- til quite brown. Good hot or cold, or sliced and fried the next day.", "GERMAN PIE CRUST FOR BANANA TURNOVERS", "Mrs. J. G. Mossin.", "Seven ounces butter and lard mixed in equal parts; i Qgg: I teaspoon sugar; ^ teaspoon cinnamon; rind of i lemon, grated; i pint sifted flour; 3 tablespoons milk.", "Roll thin as cooky dough. Peel bananas and cover the crust as for turnovers; bake for fifteen minutes. Use for dessert or for an afternoon coffee. This crust can be used for any fruit; can be used after standing in ice box.", "^p/ Hojv We Cook in Los Angeles", "KUCHEN WITH BAKING POWDER", "Mrs. J. G. Mossin.", "Two cups flour; V-z cup milk; 2 eggs; 11 tablespoons butter; 2 tablespoons sugar; i teaspoon Cleveland's baking powder; granulated sugar; cinnamon or grated almonds.", "Mix, and spread thin in a buttered pan; melt a teaspoon of butter and spread it over the top; sprinkle with granulated sugar and cinnamon. Bake fifteen minutes. Grated almonds can be used instead of cinnamon, or apples cut very fine can be put on top with sugar and cinnamon.", "KUCHEN WITH YEAST", "Mrs. J. G. Mossin.", "One-half cake compressed 5^east; i tablespoon sugar; I cup lukewarm milk; lyi cups flour; i cup butter; 4 eggs;", "1 cup sugar; i cup flour; y^ cup seeded raisins; i tablespoon finely sliced citron.", "Dissolve yeast and tablespoon sugar in the warm milk; mix with one and one-half cups flour. Let it rise one hour; then add one cup flour, butter, sugar, eggs, and fruit. Stir one hour. Butter a deep cake mold; pour in the batter, and let it rise two hours. Bake three quarters of an hour.", "BROWN LEB KUCHEN", "Miss Ruth Childs,", "One quart honey; i ft sugar; 2 fts flour; i ft almonds; % ft orange peel; ^ ft citron; 2 oz. cinnamon; rind of i lemon; ^ teaspoon soda.", "Warm the honey; chop the other ingredients; mix all together, and let stand one half hour. Roll out a quarter of an inch thick and cut into squares; let them stand over night in a warm room. Bake in a slow oven. Use boiled icing.", "COFFEE CAKE", "Mrs. E. F. C. Klokke.", "One quart flour; i pint warm milk; ^ cake compressed yeast; i teaspoon salt; yi cup sugar; yi cup butter; ^ lemon;", "2 eggs; flour; cinnamon; cracker or bread crumbs.", "Stir the flour, milk and yeast to a smooth batter; when", "German Department 2^3", "light and spongy, add the salt, eggs, sugar, butter, lemon,", "and flour to make it stiff enough to roll. Roll it an inch in", "thickness; lay in a pan; spread warm butter over it, and", "sprinkle with sugar, cinnamon, and either cracker or bread", "LOAF COFFEE CAKE", "Mrs. Rutz.", "One ft) flour; i pint warm milk; V-z yeast cake; ^ lb butter, beaten to a cream; i cup sugar; 4 eggs.", "Mix flour, milk and yeast cake, and put in a moderately warm place to rise. When light, add the butter, sugar and ^ZZ^'^ beat for one half hour. Put in a well-buttered mold and let it rise to the top. Bake in a moderate oven.", "LIGHTNING COOKIES", "Mrs. J. G. Mossiii.", "One-half ft) butter, ^A, ft) sugar; i lb flour; ^ lb almonds; 4 eggs;grated rind of Y^, lemon; cinnamon.", "Cream the butter; add eggs, sugar and lemon, stirring constant!}^, then the flour. Spread the dough as thin as a wafer on greased tins; sprinkle with sugar, cinnamon and shaved almonds. Soon as baked, cut in diagonal squares and remove from the tins.", "CHOCOLATE COOKIES", "Mrs. J. G. Mossiu.", "One fourth lb brown sugar; )^ lb white sugar; i tablespoon butter; 2 eggs; 7 oz. Ghirardelli's chocolate (grated); 7 oz. flour; I lemon rind; i tablespoon chopped citron; ^ teaspoon cinnamon; % teaspoon cloves. Let stand one hour; then roll, cut and bake.", "SPONGE CAKE WITH SWEET ALMOND fllLK", "M. Bandiiii de Winston.", "One-half gallon milk; i^ lbs ground sweet almonds; a few sticks of cinnamon; sugar to taste.", "Boil to the consistency of molasses, and let it cool. Divide the sponge cake into squares, then horizontally into half squares; place a layer of cake on a platter; cover with the almond milk; put some fruit jelly over the milk, and over", "2g6 How We Cook in Los Angeles", "the jelly another layer of cake; and so on, until it is of the desired thickness. Cover with the milk; ornament with raisins and ground cinnamon.", "MACCAROONS", "Mrs. Rutz.", "One-half Ih almonds; i Ife pulverized sugar; whites of 3 eggs; juice of i lemon and part of the grated peel.", "Mix thoroughly the almonds (which have been blanched and pounded with the white of one ^gz) with the sugar, whites of two eggs and lemon juice and peel. Stir this mixture constantly and quickly over the fire until it loosens readily from the stewpan. Turn into another vessel; make into small cakes; put on a baking tin; spread over with paper or wafer; place in a partially cooled oven and bake slowly to a reddish yellow color.", "CHOCOLATE CAKE", "Mrs. J. G. Mossin.", "Two cups sugar; i cup butter; 4 eggs; 4 sticks Ghirardelli's chocolate; ^ cup milk; i cup chopped almonds; ^ cup mashed potato; 2 cups flour; 2 teaspoons Cleveland's baking powder; i teaspoon cinnamon; i nutmeg; i teaspoon cloves.", "ORANGE KALTSCHALE", "Mrs. Rutz.", "Grate the rind of a few oranges on sugar; peel them and cut in eight parts; dip them in powdered sugar and lay them in a tureen, and let stand one hour; then add as much water as you require. Serve with lady fingers or sponge cake.", "TUTTI FRUTTI", "Mrs. George Kerchhoff.", "One quart milk; ^ cup starch; ^ cup sugar; yolks 6 eggs; vanilla or lemon peeling.", "Make into a custard and let it come to the boiling point. Put in a glass dish a thick layer of any kind of fruit, or mixture of fruits, fresh or stewed. When the custard is cold", "German Department 2gy", "pour it over the fruit, and cover, the whole with the beaten whites of eggs. Heat an iron shovel and hold over the eggs until they color a light brown.", "TO HAKE COFFEE", "Mrs. J. Johansen.", "Have the coffee ground fine (Mocha and Java) and add a little chiccory. Put the required amount of coffee in a cotton flannel bag, and pour the required amount of boiling water over it quickly; cover it and let it steam five minutes.", "QERHAN WAY OF HAKINQ COFFEE", "Mrs. E. A. Preuss.", "Have a cone-shaped perforated tin (holes not too small). About an inch from the top should be a band to rest on the coffee pot. A bag of flannel or cheese cloth large enough to overlap the funnel. Put the coffee in the bag and pour boiling water over it; (the water must be boiling), and let it drip — the water runs through quickly. The coffee is delicious.", "PICKLED nUSHROOMS", "Mrs. J. G. Mossin.", "One spoon butter; i can mushrooms; vinegar or lemon juice.", "Stew the mushrooms in the butter verj^ gently for a few minutes; add lemon juice or vinegar sufficient to cover; put them in a glass jar lightly covered; place in a kettle of boiling water and boil fifteen minutes. When cold; they are fit to serve.", "PICKLED CUCUHBERS", "Mrs. Rutz.", "Cucumbers; salt; small white onions; peppers, red and green; bay leaves; horse radish; allspice; white mustard seed; whole black pepper; vinegar.", "Peel ripe cucumbers; cut in two, lengthwise; remove the seeds; rub with salt, and lay upon platters for twenty-four hours. Then wipe them dry; cut in pieces to suit. Pack in glass jars alternating layers of cucumbers with layers of spices. Fill the jars with boiled vinegar.", "FRENCH DEPARTMENT", "^Ime. V. Chevallier.", "One pound beef; i carrot; i onion; i spoon lard; ]/z glass water; f pint boiling water; salt.", "Cut the beef in small pieces, put in a sauce pan with the carrot, onion, lard and half glass water. Simmer quarter of an hour, until it begins to stick to the pan, then, pour on the boiling water, salt, and boil it three quarters of an hour. Strain and serve.", "LOBSTER a la CREOLE", "Mrs. E. A. Preuss.", "One large, or two small lobsters; 3 tomatoes; 3^ a green pepper; i cup cream; a good sized piece of butter; a little flour; toast.", "Cut the lobsters in small pieces. Cook and strain the tomatoes and pepper. Melt the butter, add the flour, cream, and strained tomatoes. Cook a little while. Serve on toast.", "STUFFED PIGEONS", "Mrs. C. Ducomimiii.", "Mince the hearts and livers of the pigeons, and some meat. Soak milk bread in hot milk, squeeze dry, and mix it with the meat. Add parsley, marjoram, pepper, salt, and a little bacon. Fill the pigeons and sew them up. Fry them in butter. When done remove the butter, and replace it with good broth. Add a little vinegar and spices. Thicken the sauce with a piece of butter rolled in flour.", "CHICKEN FRICASSEE", "Mine. V. Chevallier.", "One chicken; butter; i spoon flour; glass water; salt, pep- per; parsley; 3 q.%% yolks; i lemon.", "Pluck, clean, and singe the fowl. Cut in pieces, and soak half an hour in tepid water to whiten the flesh, drain. Stir the flour and a piece of butter in a sauce pan until the butter", "FrencJi Department 2gg", "is melted. Add water, salt, pepper, parsley. Put in chicken and boil an hour and a half. Take the chicken out, stir into the gravy, the yolks and the juice of the lemon. Mushrooms are an excellent addition.", "CHESTNUT FILLING FOR POULTRY", "Mrs. C. Duconiniun.", "Three dozen chestnuts, boiled; milk bread; hot milk, pep- per, salt, liver and heart of a fowl; i egg; lemon peel, i onion; butter.", "Peel and pound the chestnuts fine in a mortar. Soak a few slices of bread in the milk, then squeeze it dry. Season with salt and pepper, and a little lemon peel, finely cut. Mince the heart and liver. Mix all with the white of an ^^%. Fry the chopped onion in butter, then add the other ingredients. Stir until it is thoroughly mixed and heated, then fill the fowl.", "BEEF \"a la MODE", "Mme. V. Chevallier.", "Beef; lard; Y^ a calf s foot; i onion; i carrot; i laurel leaf; I small clove of garlic; a few cloves; salt, pepper, water.", "Tie a layer of lard on top of the roast. Place in saucepan with a spoon of lard, calfs foot, onion, carrot, laurel, thyme, garlic, salt and pepper. Pour over this a glass of water. Cook until the meat is very tender. Strain the gravy before serving. Time four hours. Slow fire and pan well covered.", "FILET de BOEUF", "Mrs. C. Duconi:uun", "Cut pieces of tenderloin the thickness of a finger; beat them well. Season with salt, pepper, and a few drops of sweet oil. L,ay one upon another, and set them aside. Fry each piece on both sides in hot butter. Il^ay them in a hot dish and keep it warm. Remove the fat from the gravy, and add to it some broth, a lump of butter mixed with flour, herbs cut fine; cook a few minutes, then pour over the meat and serve, or the meat can be heated for a few minutes in the gravy, and then served.", "joo How We Cook in Los Angeles", "CALF'S FEET", "Mrs. C. Ducommun.", "Boil the feet three hours in four quarts water, remove the large bones, split and lay them in a sauce pan. Mix a little flour with two ounces of butter. Add it with pepper, salt, mace, and a little vinegar, to two cups of the liquor in which the feet were boiled. Simmer this ten minutes, garnish with sliced lemon. Serve very hot. The remainder of the jelly may be used as jelly.", "riEAT BALLS", "Mrs. C. Ducoiumun.", "Two pounds veal; yi pound bacon; 3 eggs, whites; milk bread; salt; pepper; nutmeg; fine herbs; lemon peel.", "Mince the veal and bacon very fine. Add all the other ingredients. Mix thoroughly. Form into balls the size of a walnut. Cook in boiling water. When done, they rise to the surface. Place on a platter, and pour over them a white sauce, made of butter and flour, seasoned with a few drops of vinegar.", "FOIE a le POULETTE", "Mrs. C. Ducommuu.", "One calfs liver; i onion, good size; flour; butter- pepper; salt; broth; vinegar.", "Cut the liver in thin slices, dredge with flour, mince the onion and fry it in butter, then the liver. Cook a little, then add the other articles, a few drops of vinegar, a piece of but- ter. Stir until well mixed and serve.", "FRESH PEAS", "Mrs. C. Ducommun.", "Put the peas over a brisk fire, with a piece of butter and a teaspoon flour. Stir until the butter is melted and well mixed. Then add a little boiling water. Cook half an hour, then season with salt, very little pepper, and a little sugar if liked, and they are ready to serve.", "French Department joi", "SQUASH AND CORN", "Mrs. C. Ducommun.", "Three ears corn; 3 squashes; i spoon lard or butter; i onion, minced fine; i tomato, cut fine; i green pepper, cut fine; salt to taste.", "Heat the lard or butter in a saucepan. When very hot, fry the onion a little, then add all the other vegetables. Cover closely, and stir frequently to prevent scorching.", "Mrs. Carrie Schumacher.", "Put the macaroni in salted boiling water. Cook until ten- der, then drain. Fry small pieces of ham. Add a few toma- toes. Simmer a little while, then add macaroni and quite a large piece of cheese, minced fine. Cook until the cheese is melted, and tomatoes done.", "BATTER PUDDING", "Mrs. C. Ducommuu.", "Three tablespoons sifted flour, heaped; 2 cups milk; 6 eggs.", "Beat whites and yolks separately, very light. Mix the milk and flour. Add the yolks, the whites last, bake imme- diately. Serve with sauce.", "RUSSIAN DEPARTMENT", "RUSSIAN BEET SOUP", "Mrs. P. A. Demens.", "Take 3 lbs fat beef or pork; i or 2 bay leaves and 5 or 10 grains pepper. Boil about two hours or until tender, then add some cut-up cabbage and two tablespoons vinegar. Carefully wash, but not cut before boiling, five or six beets, and boil until tender; slip off the outside and cut into thin slices. Add a heaping teaspoon of flour to soup, mix well; season with salt, put the boiled beets into the soup and boil twice. Serve with sliced meat.", "CABBAGE SOUP", "Mrs. P. A. Demens.", "Three fbs fat beef; 2 carrots; 2 onions; i turnip; i baj' leaf; 5 to 10 grains pepper; ^ head cabbage; i tablespoon flour; parsle)'.", "Cook, and strain the stock, add to it the cabbage, cut into twenty pieces, stir in the flour, boil twice; when about to serve, add some parsley and a little pepper.", "RUSSIAN SALAD", "Mrs. E. R. Smith.", "Clean and boil in separate kettles red beets, carrots, and potatoes. Cut them in good slices and season each with salt, pepper, and butter. Garnish a platter with fresh lettuce, arranging the slices of potatoes, then the beets, more potatoes, and the carrots to finish. Serve with salad dressing. This makes a ver}^ showy dish if arranged with care.", "Sweet Sauce for Pudding, Cauliflower, Asparagus, etc.", "Mrs. P. A. Demens.", "Six lumps sugar ; 6 eggs, yolks ; i dinner glass water ; i", "slices lemon.", "Beat the eggs; powder the sugar ; add water and lemon. Put over a slow fire, stirring constantly, and when high and frothy, pour over pudding.", "Russian Departme^it ^oj", "CRANBERRY PUDDING", "Mrs. P. A. Demeus.", "Two cups cranberries; i cup sugar; ^ cup cornstarch; i glass water; cinnamon.", "Of the cranberries make six or seven cups of juice, add the sugar, cinnamon, and cornstarch mixed with water. Stir well, serve hot. Boil in porcelain dish.", "FARINA PUDDING", "Mrs. P. A. Demens.", "Five cups cream ; i^ cups farina ; i cup sugar ; ^ ft ground almonds; i teaspoon vanilla; bread crumbs; a little water.", "Boil all together, then turn into a porcelain bowl, sprinkle with bread crumbs and bake.", "APPLE SOUFFE", "Mrs. P. A Demeus.", "Six baked apples; 6 whites of eggs; ^ cup powdered sugar;", "Mash the apples; beat the whites; mix them, adding gradually half a cup of sugar. Place in a porcelain platter, set it in the oven for about ten minutes to brown. Serve at once with cream.", "RAISIN MAKING IN CALIFORNIA", "James Boyd, Riverside, Cal.", "Our best table raisins are made from a white grape called the Muscat of Alexandria, and by some the Muscatel. Our seedless raisins come from the large clusters of raisins picked off in packing, also from the broken clusters when putting them through the stemmer preparatory to assorting and packing. There is also a seedless grape called the Sultana, which makes a very excellent raisin for cakes, etc. The Sultana, as well as a new variety of seedless grapes called the Thompson's Seed- less, do well in California. The Zante currant which is made from a small, seedless black grape, has not so far been success- fully grown in California. These varieties of grapes, which are natives of Europe, do not succeed in the States beyond the Rocky mountains, for climatic reasons.", "Our California grapes are grown in the same way that the native grape is grown in the Eastern States, except that we do not trellis them or need to protect them in winter, and in pruning, which is done every spring, they are cut back so that they look like a row of dry stumps until they start growing in the spring when the vineyards look beautiful in their rich green.", "The grapes begin to ripen in August, but for raisin making they have to be very ripe, and are not fit to make into raisins until thej^ are rich and full of sugar. Grapes that are fit to make into raisins require to be very solid and fleshy, unlike wine grapes, that require plenty of juice. When picking, which is usually well along in September and early in October, all imperfect berries are removed from the clusters and the bunches are then laid on trays, which are made of thin lumber the size being usuall}' two feet b}^ three feet. They are left in the sun for the curing process, until the exposed surfaces begin to shrivel, which happens generally in ten days or two weeks,", "Raisin Making J05", "when they are turned by simply placing an empty tray on top of a full one and reversing the two, when the fresh surface is left exposed to the sun for about two weeks longer, or until they are properly cured, when they are slidden ofif the trays into large boxes called sweat boxes; where they are kept until the moisture is equalized through the whole and the stems get tough, when they are ready for packing.", "The packing is usually done in large packing houses by firms who make a business of packing and marketing the fruit. The packing is usuallj'- done by women and girls for all choice fruit, but for loose raisins which are generally shipped in sacks; machinery is much used for stemming and cleaning, and men usually do this part of the work.", "In the early years of raisin making everything was packed in boxes, but now much of the fruit is put in sacks to save ex- pense for boxes and packing.", "The process of raisin making is clean and agreeable all through. The production has increased so within the last five years, that California furnishes nearly enough to supply the whole of the United States. Owing to lack of co-operation among the growers, the business is not as remunerative as in former years, but steps are being taken to remedy the evil complained of.", "DRIED FIGS", "As Prepared by D. H. Burnham, Riverside. Contributed by", "Mrs. lOLA M. COLBURN.", "Use White Smyrna, or some thin-skinned variety of white fig, thoroughly ripe when picked, and must be dried quickly. Use raisin trays for drying. All trays filled during the day are placed that night in the bleaching house and subjected to the fumes of a little burning brimstone; other nights, if there is any dampness at all, they should be covered. In the morning they are placed in the sun. When partially cured turn in trays, same as raisins. Only a few days is required to dry them if the weather is good. Watch carefully so as not to let them get too dry, as that spoils them. Go over the trays and pick them out as soon as cured. The better the fig the sooner it is cured. When taken from trays they are put in large sacks of cotton cloth like flour sacks, and put in a cool place to sweat. While still moist and pliable from sweating they should be packed in boxes and pressed. The main points to be considered are, i, The quality of the fresh fig. 2, Its thorough ripeness. 3, Bright, perfectly dry weather. 4, The care which does not allow them to get too dry.", "Figs cured in this way are excellent without the bleach- ing process, and are preferred by many for their own use.", "While in the business, Mr. Burnham took the first pre- mium for several 3^ears at the Riverside Citrus Fairs, on his cured figs.", "SMALL FRUITS", "F. Edward Gray, Alhambra", "They who possess a home in Southern California, be it city lot, suburban acre or extensive ranch, naturally aim to make it attractive.", "Not the least among the means of making it such, within or without, is a well maintained small fruit garden.", "With straw, black and raspberries properly cared for, growing within the home enclosure, the good housekeeper always has the wherewithal at hand to brighten up her table and please the taste of her most fastidious guest.", "THE BLACKBERRY", "Although dark of hue this branch is by no means the black sheep of the berr)' family. It keeps you at a respectable distance with its vicious thorns, but after careful persistency you will find it as attractive and beautiful as any of its kin.", "There is one thing about the blackberry, the most decided ill treatment will not kill it. Once plant it in your garden, it will remain there forever, and a da3^", "It requires a sunny place, succeeding best in a light soil, possibly not so rich as the raspberry as it has a tendency to rankness.", "Set out as early in winter as possible. If 5'ou need more than one row, allow six feet between each row, with plants three feet apart in the rows. They require more room than the raspberry, and should have support. Stakes at the ends of the rows with wires stretched from end to end will sustain them nicely.", "Keep the growth down to three feet, if possible, more can be done with the thumb and finger at the right time than with pruning shears after neglect. Pinch back the green", "joS How We Cook in Los Angeles", "canes in early May and June with a result that you will have better shaped plants and a greater abundance of fruit.", "Two varieties is all that is necessary and will give you more than you and your neighbors' children will need.", "Crandall's Early is not only an excellent berry and prolific bearer but will ripen three weeks earlier than any other and- last some times as late as December, but this is not desirable as it is not the berry for preserving and canning, as is the Kittatinny, for under good culture this latter variety is very large, sweet, rich and melting when fully ripe. It reaches its best condition if allowed to ripen on the vines.", "THE STRAWBERRY", "To make a success of your strawberry patch, the ground should be thoroughly cultivated and pulverized; properly deepened and enriched. A sandy loam will give the most satisfactory results. No shade, and an abundance of mois- ture are some of the chief needs of the strawberry.", "Two hundred plants will be sufiicient for an ordinary fam- ily. Procure young plants; set them out in the fall or win- ter just before the first rains, and you will get quick returns of the luscious fruit.", "Select equal proportions of the \"Monarch and \"Sharp- less\" varieties and you will have berries every month in the year.", "Prepare the ground in ridges, say from twelve to fifteen inches apart, according to the volume of water at your com- mand. Set the plants one foot apart on top of the ridge. In planting, excavate a place for each plant sufficiently large to put the roots, spread out, down their whole length; fill and press earth firmly; be careful that crown of plant does not go below the surface.", "Set a new bed every year with thrifty young plants. Pull up old plants after two years' bearing.", "THE RASPBERRY", "To succeed with this crimson, melting berry, prepare the", "Small Fruits jog", "ground as thoroughly and in same manner as for the straw- berry, using care not to overfertilize,", "Kstablish your row of plants where they will have partial shade, along a fence or hedge, if possible. Plant them out as early as possible in the winter to receive the full benefit of the rains, cutting back the old canes six inches from the surface.", "Keep the ground level, don't let it bank up against the plants, mulch well with hay or long grass to preserve the moisture. Support the plants with stakes. Be liberal with water and you will have fruit every day — and for Christmas.", "As for variety, none will give such general satisfaction as the Cuthbert, deservedly known as the \"Queen of the Mar- ket.\" The berries are of the largest size; very firm; deep rich crimson; flavor excellent and very prolific.", "Don't waste time and space in planting out the the Black Cap varieties; they will not do well in this climate and only produce sour fruit and bitter disappointment.", "Mrs. W. J. Brown", "Fruit should be carefully selected for canning or preserving and should be used as soon as possible after it is picked. Berries should be preserved the same day they are picked. Pears, peaches and apricots should be firm but not fully ripe as they then retain their shape and have abetter flavor. Use only the best granulated sugar for putting up fruit or making jellies. To prevent fruit from fading or being injured by the chemical action of the light through the glass jar, wrap two or three thicknesses of paper around jars. The most satis- factory way of canning fruit after it is prepared is to place it with care in glass jars, until they are full, then fill to about an inch of the top with rather hot syrup prepared with the right quantity of sugar as given in the general directions which follow; fasten on the covers tight enough to lift by, but not air tight, then place several thicknesses of cloth on the bottom of the boiler to prevent the jars breaking; set the jars in and fill to about two or three inches of the tops of the jars with tepid water, and boil the required length of time accord- ing to general directions — that is after the water commences to boil rapidly in the boiler. When cooked, take out, being careful to cover the jar that the air may not strike it, or it will break; set on a folded towel wet with cold water, remove the cover and fill with hot syrup, or if the required amount of sugar has been used, fill with boiling water; see that there are no air bubbles in the jar, fasten on the cover securely, invert the jar and and let it stand twenty-four hours. If the fruit is sufficiently cooked, the rubbers good, and the jars air tight, your fruit will keep indefinitely.", "As jellies and jams grow dark by cooking after the sugar is added, boil the fruit or juice well before adding the sugar, which should be heated in the oven but not allowed to brown.", "When the jelly is read}' to remove from the fire, have ready a heated pitcher with a piece of cheese cloth, wet with hot v;ater, over the top; pour the jelly through the strainer; and if the cloth is wrung out of hot water, there will be no waste of jelly. Have the glasses standing in a pan of hot water; take them out and drain a moment and turn the jell)' in from the pitcher; or if a silver teaspoon is placed in the glass and then the jelly poured in, there will be no danger of the glass cracking.", "It is thought by some that fruit must be sweetened in order to keep from spoiling, but such is not the case. Fruit properly cooked, put up while boiling hot in air tight jars will keep just as well as the sweetened; and is preferable when intended for pie-making.", "The fruit closet should be cool and dry; if too warm, the fruit may spoil; if too damp, it will mold. Jars of fruit should be examined two or three days after filling; if any of the syrup leaks out, they should be opened and the fruit used for jam, as it will have lost its delicacy of color and flavor — an item so desirable in canned fruits.", "GENERAL DIRECTIONS FOR CANNING FRUIT", "Amount of sugar for a quart jar and time for cooking Boil blackberries moderately about 6 min. Amt. sugar, raspberries \" \"", "strawberries \" \"", "Bartlett pears in halves \" peaches, halves moderately ' ' peaches, whole \" \"", "nectarines", "crab apples, whole", "pine-apple, sliced", "ripe currants", "pie-plant, sliced", "sour apples, quar'd", "quinces, quartered", "6 to 6 to 8 to", "jf2 How We Cook in Los Angeles", "CANNED BLACKBERRIES AND RASPBERRIES", "Mrs. W. J. Brown.", "[yook over the fruit carefully, drop into a pan of cold water; remove from water with the hands, let drain, then fill the jars; add the syrup and follow the preceeding \"General Directions.\"", "FOR CANNING BLACKBERRIES", "Mrs. S. H. Fairchild.", "Put the berries in a vessel with a little water to create steam and sufficient to boil; add one teacup sugar to every two lbs of berries. Make a batter of one tablespoon flour and a little water to every quart of fruit, after being cooked, beat thoroughly until it is perfectly free from lumps; when berries come to a boil, stir in batter very gently to avoid mashing them. Use care at this point to prevent burning; when they are of the thickness of syrup, can immediately. Berries put up in this way keep better and have a more natural flavor than when put up in any other way. Raspberries and ripe currants may be canned in the same manner with equal success — currants requiring more sugar.", "CANNED STRAWBERRIES AND GOOSEBERRIES", "Mrs. W. J. Brown.", "lyook over the fruit, remove the stems and blows; drop them into a pan of cold water, remove carefully with the hands; fill the jars, add the syrup and follow the preceeding ' 'General Directions. ' '", "STEWED CRANBERRIES", "Miss Frances Widney.", "One quart cranberries; i pint granulated sugar; i cup water.", "Look over the berries carefully, wash and put in a granite stew pan; add the water and sugar; cover and let boil about ten minutes. Remove the scum but do not stir them. When cold, they will jelly and the skins will be tender.", "Fruits jij", "CANNED PEACHES", "Mrs. W. J. Brown.", "Select peaches that are ripe but not soft. Pare, remove the stones, place the fruit in the jar; adding three peach stones (cracked) to each jar; prepare the syrup and cook according to preceeding \"General Directions.\"", "CANNED APRICOTS AND NECTARINES", "Mrs. W. J. Brown.", "Use the fruit before it is soft. Pare, remove the stones and place in the jars with three of the cracked stones; add the syrup and follow preceeding \"General Directions.\"", "CANNED PEARS OR QUINCES", "Mrs. W. J. Brown.", "Pare, cut in quarters or the pears in halves; place them in the jars, add the hot syrup and proceed according to preceeding \"General Directions.\"", "CANNED PLUMS", "Mrs. W. J. Brown.", "Plums should be thoroughly ripe. Remove the stems, fill the jars, add the syrup and follow the preceeding \"General Directions.\"", "CANNED TOHATOES", "Mrs. W. J. Brown.", "Use firm, ripe, medium-sized tomatoes; scald slightly; remove the skin and cook without breaking, by putting them into the jars carefully, filling with hot water, and cook according to general directions.", "CANNED SWEET CORN", "O. G. M.", "Take fresh, sweet corn, when tender, and cut from the cob before cooking; put in glass jars and pack it tight; when full, fasten covers sufficiently to keep out the water. Place several thicknesses of cloth on bottom of boiler; pack in the jars, one over the other, and cover them with cold water. Watch carefull)^ and when it commences to boil, boil three", "J 1 4- How We Cook in Los Angeles", "hours, take out, fasten the covers air-tight. When cool, put in a cool place and the corn will be as fresh as in summer. Peas can be canned in same way.", "BLACKBERRY JAfl", "Mrs. S. S. Salisbury.", "To 6 pounds blackberries allow 9 pounds sugar and boil", "twenty minutes.", "BLACKBERRY JAH", "Mrs. W. J. Brown.", "Select fresh, ripe berries, removing all imperfect ones; mash well in in an earthen dish and add i pound best granu- lated sugar to each pound or pint of fruit. Put the berries in a porcelain or granite preserving kettle and boil fifteen minutes, add the sugar, (which should be heated in the oven) and boil fifteen minutes longer, stirring often to prevent burning. If the fruit is very juicy, it may require to boil ^ of an hour. Put in jelly glasses or fruit jars.", "STRAWBERRY JAH, No. 1", "Mrs. R. M. Widuey.", "Wash, hull and weigh the berries. Mash them in a pre- serving kettle, (granite or porcelain), add Y\\ pound sugar to each pound of fruit. Cook for about 30 minutess stirring constantly with a silver or wooden spoon. Dip into fruit jars and seal while hot.", "STRAWBERRY JAH, No. 2", "Mrs. R. M. Widney.", "Four pounds fresh strawberries; i pint currant juice; 5 pounds sugar.", "Mash the strawberries, add the currant juice and boil 10 minutes. Skim, add the sugar, and boil 10 or 15 minutes longer, or until it is sufficiently thick. Put in glass jars or jelly glasses, cover closely with paper, brushed over with white of ^%^.", "RASPBERRY JAM", "Mrs. R. M. Widney.", "Made as directed for Strawberry Jam, No. i.", "Fruits 315", "PINE APPLE JAH", "Mrs. W. J. Brown.", "Pare the pine apple carefully; grate it, and add Y\\ pound granulated sugar to a pound of fruit. Boil about fifteen min- utes and seal in glass jars.", "CURRANT JAM", "A. C. B.", "Remove the currants from the stems, crush them and boil fifteen minutes. Add the same quantity of sugar heated and cook but fifteen minutes longer, being careful not to burn.", "PEACH BUTTER", "Mrs. Wm. F. Marshall.", "Use thoroughly-ripe peaches; pare them; remove the stones and take pound for pound of peaches and sugar. Cook the peaches until they are soft, then add half the sugar and boil half an hour; then add the remainder of the sugar, and boil an hour and a half, stirring constantly to prevent burn- ing. If the flavor of the peach stone is desired, crack some of the stones, boil a few minutes in a small quantity of water, and add to the fruit, or season with cinnamon and cloves, if preferred.", "APPLE AND PEAR BUTTER", "Mrs. M. G. Moore.", "One peck each apples ^nd pears; ^ dozen quinces; 5 pounds lightest brown sugar.", "Pare, core and cut into pieces the apples and pears; add the quinces and boil, stirring often till smooth and rich in coloring, then add the sugar and stir constantly till the bubbles gather in the middle and cook outwardly. Put in earthen jars and keep in a cool, dry place. The sun must not be allowed to fall upon it.", "APPLE BUTTER", "Mrs. R. W. Widney.", "Ten gallons cider; i bushel apples.", "The day before making the butter, boil the cider down one-half. The apples should be peeled, cored, and put in the", "j/(5 How We Cook in Los Angeles", "boiled-down cider, as rapidly as possible in the earlj^ morning of the day in which the butter is made. At first it will be necessary to stir only every few moments; later on, as the apples are dissolved, the butter should be stirred constantly.", "In the absence of the great copper kettles that our grand- mothers used, I usually get a large new, tin wash-boiler. The butter should be cooked until when taken out the cider will not separate, but the whole be a thick, smooth substance — a butter indeed. The cooking requires a full day. The butter burns or scorches so easily that it is necessary to constantly stir, so as to scrape the entire surface of the bot- tom of the kettle.", "APPLE AND QUINCE CHEESE", "Mrs. C. C. Thomas.", "Six pounds quinces; 3 pounds apples; 4 pounds white sugar.", "Prepare as for preserving. Cook the quinces first in enough water to cover. When tender, add the apples and cook till done, then add the sugar and boil a few minutes as for jelly. Pour into shallow tin pans; when cold, cover with white paper dipped in white of ^zz- Cut into thin slices or cubes, and serve for lunch.", "LEnON BUTTER", "Mrs. T. F. McQpmant.", "One cup sugar; i cup boiling water; i tablespoon flour; I tablespoon butter; i ^z%; i lemon.", "Mix together the sugar, butter, flour, ^ZZ — well beaten, and the juice of the lemon, with a little of the grated rind. Pour this into the boiling water and cook slowly. Stir well to prevent burning.", "ORANGE riARHALADE", "Mrs. G. W. White.", "Slice very thin twelve oranges and five lemons, using the entire fruit, but removing all the seeds carefully. To every pound of fruit add one quart of water. Set away for twenty- four hours.", "Fruits jiy", "Second Morning. — Boil the fruit till tender. Set away twenty-four hours.", "Third Morning. — To each pound of the boiled fruit add one pound of sugar. Boil until the liquid makes a jelly.", "ORANGE MARMALADE— English Recipe", "Mrs. Heury Smith.", "One dozen oranges; 4 good sized lemons; i^^ pints water to each pound sliced fruit; i pound and 2 ounces sugar to each pound fruit.", "Slice the oranges and lemons verj^ thin, and take out the seeds, then add the water and let stand 24 hours. Then boil till the peel is tender, (about i hour), let this stand till quite cold, take out the fruit and weigh it, and to every pound allow I pound 2 ounces sugar. Boil this one hour, taking great care it does not burn. Stir well with wooden or agate spoon. When done put in glasses and seal while hot. It is best not to boil too long in one pan, as it is very quick to burn.", "ORANGE MARHALADE", "Miss Eloise Forinau.", "Four dozen oranges; 4 lemons; ^ pounds granulated sugar to every pound of oranges after the peel is removed. Less sugar for very sweet fruit. Peel two dozen removing as little of the white lining as possible. Cat the peel into narrow strips about an inch long, with the scissors. Put in cold water and let it come to a boil. Change the water three times and boil peel until tender. Extract all the juice from these oranges. Carefully remove white skin, stringy part and seeds from remaining oranges, (2 dozen), and cut the pulp into small pieces. Put juice, pulp and sugar into a porcelain ket- tle; add the lemon juice and boil twenty minutes. Skim care- fully, add the orange peel, which has been thoroughly drained after boiling; the sliced peel of the four lemons and boil the mixture until clear; from one half to one hour. Put into jelly glasses when cold. Cover and set away for one month. This makes a dozen glasses of very rich marmalade.", "St8 How We Cook in Los Angeles", "ORANGE MARMALADE", "Mrs. W. J. Brown.", "Use as many oranges as desired, reserving the very thin peel, (yellow part only), of 3 oranges out of 12. Cut the peel in fine shreds with a pair of scissors, and soak in salt water over night. In the morning drain off the water, rinse the peel, and put on the stove in clear cold water; boil till tender, drain off the water and add to the pulp of the oranges, prepared as follows:", "Remove every particle of the peel, white skin and seeds, from the oranges, cut the pulp or segments into small pieces, measure the peel and pulp of oranges, and use one pint of best granulated sugar to each pint of prepared fruit. Drain off some of the juice of the oranges into a preserving kettle, add the sugar, boil up and skim, then add the peel and pulp; boil about thirty minutes, or until sufficiently thick, remove from stove, and put in glass jars or jelly glasses.", "ORANGE FLOWER SYRUP", "Miss E. Benton Fremont.", "One pint fresh white orange petals; i quart rich syrup, made of granulated sugar and water.", "Select, and wash without bruising, the white petals of the orange flowers. While the petals drain on a cloth, prepare a rich syrup of granulated sugar and water, allowing one quart for each pint of blossoms. After skimming the syrup care- fully, drop in the petals and simmer only two minutes, stir gently, strain and bottle; seal while hot. It will be a delicate sea green color, retaining all the fragrance of the flower and reminding one when opened, of an orange grove in Spring. A teaspoonful added to a glass of water makes a most delicious drink, and is regarded by the Floridians as a nerve tonic. This is also a very agreeable flavoring for custards, icing or pudding sauces.", "PRESERVED BLACKBERRIES", "A. C. B.", "Look over, wash, and weigh the fruit, using pound for", "Fruits ^ rg", "pound of fruit and sugar. Put the berries and sugar on the stove, and let it come to a boil slowly, then cook about an hour, being careful not to let it burn, pour into glass jars and seal while hot.", "PRESERVED STRAWBERRIES", "A. C. B.", "Use one pound best granulated sugar to each pound of berries; place them in the kettle on back of stove until the sugar is dissolved, then boil slowly until the berries are clear, skim out the berries carefully and boil the syrup until thick, then carefully put the berries in the hot sj-rup and let them boil up, then put in glass jars and seal.", "PRESERVED PEACHES", "Mrs. W.J. Brown.", "Use peaches before they are perfectly ripe. Select them of even size, pare, remove the stones, weigh the fruit and allow a pound of sugar to each pound of fruit. Use just enough water to dissolve the sugar. When boiling hot put in one layer of the prepared fruit, and three peach stones to each quart, simmer slowly about ten minutes, then turn each piece over carefully and simmer until the fruit is clear, then put in jars carefully and seal. If the syrup is not all needed to fill the jar, add the sugar to it for the next jar and cook as before. A low, broad granite pan is best to use.", "PRESERVED PEARS", "Mrs. Helen W. Watson.", "Bartlett pears are best for preserving. Use them before they become soft. Pare, cut in halves or quarters, and use a pound of sugar to each pound of fruit. Put the sugar in the preserving kettle with just enough water to dissolve it. Let it boil slowly until the required color is obtained. If you prefer to have them white, remove the fruit as soon as it becomes clear, boil down the syrup, drop in the pears, let them come to a boil, then put in jars and seal. By cooking them slowly several hours they will become a rich, dark color.", "j^o How We Cook in Los Angeles", "PRESERVED QUINCE3", "Mrs. Frank Miller.", "Select quinces of even size. As you peel and core them throw into cold water. Make a syrup of i pint water and i pound granulated sugar to every pound of fruit. Bring the syrup to a boiling point, drain the fruit from the cold water, and add to the boiling syrup. Boil slowly until they become the desired color.", "GRAPE PRESERVES", "Mrs. W. J. Brown.", "Use muscat, or raisin grapes. Cut the grapes open wixh. a knife, remove the seeds, and to each pound of fruit allow one pound best granulated sugar. Cook slowly for thirty minutes or until the grapes are perfectly clear. Put in glass jars and seal. Delicious.", "FIQ PRESERVES", "Mrs. M. R. Siusabaugh.", "Select figs that are not over ripe; White Smyrna preferred. Pare them, and use as many pounds of sugar as fruit. Cover fruit with sugar and set in refrigerator over night. Pour off the syrup thus formed in a preserving kettle and heat it. Place enough figs to cover bottom of kettle and boil until a light amber color, and dip out and place in the jar. Keep adding and dipping out as fast as done, until all are cooked, and then pour hot syrup over figs and seal.", "PRESERVED FIGS", "Mrs. S. C. Hubbell.", "Select fine, large, white figs, of equal ripeness. Peel, and weigh them. Cover wdth water, boil slowly until tender, but not broken. Take them out with care and lay on platter. Prepare a thick syrup of sugar — as many pounds as of fruit — boil, and skim it, then put in the figs, and cook slowly until transparent. When nearly done, add a few slices of lemon. Put in glass jars. Many persons add a little ginger also.", "Fruits ^2r", "PRESERVED FIGS", "Mrs. C. H. Haas.", "Use white figs, picked the day before preserving. Peel and weigh them, and use ^ pound sugar to one pound fruit. Sprinkle the sugar over the figs and let them stand over night. Pour the syrup ofi'and boil it down. When thick put the figs in and cook gently until clear, then drain through a sieve and boil the syrup down again. Put the figs in and boil slowly I hour. Use i lemon sliced, to every 3 pounds of figs.", "LOQUOT PRESERVE", "Mrs. Alice Cooper.", "Remove skins and stones from the loquots. Allow one pound of granulated sugar to one pound of fruit. Boil until clear, and seal in glass jars. A little of this preserve used in making fruit cake adds to its richness.", "ORANGE PRESERVE", "Mrs. J. C. Joplin, Orange Co.", "Use ripe navel oranges, peel them carefully, be sure to remove all the white, also the end and stem running through the center, using great care not to break the orange. Throw in cold water a few hours, when you can remove more of the white, then drop them into boiling water. Have ready a syrup made of i}^ pounds granulated sugar to one pound of fruit. L,ift the oranges out of the water with a skimmer, drain well and drop them into the boiling syrup, and cook till they are clear. When done put in glass jars and seal while boiling hot. If you do not remove all the white, the preserve will be bitter.", "ORANGE PEEL PRESERVE", "Mrs. J. C. Joplin, Orange Co.", "Soak the peel in strong salt water nine days, changing the water every three days, then dry on a sieve. Make a syrup of one pound sugar to one quart water. Put the peel in and simmer until transparent. This is nice to put in with the preserved oranges. If the peel is cut in halves it is nice to", "^22 How We Cook in Los Angeles", "put a preserved orange into the peel when served. If careful in placing; it makes a very pretty, as well as palatable dish.", "PRESERVED CITRON", "Mrs. C. H. Haas.", "Remove the inside, cut in quarters, peel and put in a jar of strong brine and let stand three days. Drain off and put in a new brine three days. Drain second water off and put in third brine three days, then drain and soak three days in fresh w^ater. The twelfth day make a syrup of ^ pound sugar to i pound fruit. Put in the citron and cook till clear. Orange or lemon peel can be preserved in the same waj'.", "GREEN ALMOND PRESERVES", "Miss E. Beuton Fremont.", "The shell of the almond must be soft; pierce them through in several places with a strong, coarse needle. Then lay them for five days in cold water, changing the water each morning. On the fifth daj' put the almonds in boiling water and cook until they are easily pierced by a thin, pointed sliver of wood. Take them out and drain oS\" the water and sprinkle with granu- lated sugar; ^ pound sugar to i pound almonds; cover with a clean cloth and let stand all night. Next morning pour off\" the syrup, boil the almonds again for a few moments and repeat the sprinkling of sugar as before. Do this three or four times in all, depending on the tenderness of the almonds. Then to the syrup which has been each morning drained off\" from the almonds, add sugar in the proportion of y{ pound to each ^ pound already used. Boil to a syrup, skim carefullj', then drop in the almonds and let them boil a few minutes. When the}' are cooled, put in air-tight jars, and set in a cool but dry place.", "BLACKBERRY JELLY", "A. C. B.", "Wash the fruit and let drain. Put into the preserving ket- tle with a cup of water. Heatslowlj^ until the juice begins to separate. Then boil until the berries are very soft; then", "Fndfs J2J", "pour them into a jelly bag and let drain. Measure the juice and use i pint of sugar to each pint of the juice. Boil the juice rapidh' 20 minutes, then add the heated sugar and boil from 15 to 20 minutes, or until it thickens.", "STRAWBERRY JELLY No. 1", "Mrs. Z. L- Parmelee.", "Put the fruit in a preserving kettle on back of stove, when the juice separates from the berries let it come to the boiling point. Then turn into a jelly bag and drain. Measure the juice and allow 3/| pound granulated sugar to one pint juice. Heat the sugar thoroughly, stirring often to prevent burning. Boil the juice rapidly for 25 minutes. Add the sugar and stir until dissolved. Boil from 2 to 5 minutes. Then remove from stove and pour into jelly glasses. Set awa}' a day or two, then cover with paper, brushed over with white of &^g, and keep in a dark, dr}', cool place.", "STRAWBERRY JELLY No. 2", "Mrs. J. M. Johustou.", "Boil currants and strain out the juice, likewise straw- berries.", "To I cup currant and 2 cups berry juice, use 3 cups sugar. Boil in a medium-sized kettle five minutes, and then pour into glasses. Apples may be used instead of currants if pre- ferred.", "RASPBERRY JELLY", "Mrs. Z. L. Parmelee.", "Make same as strawberrj^ jell)' No. i.", "RASPBERRY AND CURRANT JELLY", "Mrs. W. J. Brown.", "Use equal parts of each and make according to directions for currant jelly.", "CURRANT JELLY, No. 1", "Mrs. W. J. Brown.", "The best jellj^ is made from currants when they first ripen, before they are thoroughly ripe.", "J 2/ How We Cook in Los Angeles", "Pick the currants from the stems, crush them in an earthen dish, put the pulp in a jelly bag- to drain, but do not squeeze as it will make the jelly cloudy. To i pint of juice, use one pint of best granulated sugar. Put the sugar in the oven to heat, stirring it often to prevent burning. Boil the juice rapidl)^ twenty minutes in a porcelain or granite kettle, skimming well, add the sugar that has been heated and let it come to a boil, then strain into glasses. When cold, cover it with paper cut to fit the glass, and brush over with the white of egg. Tie paper over the glass and set in a cool, dark, dry place.", "By squeezing the fruit after it has been drained, one can make a jelly that will not be as clear, but it will answer for some purposes.", "CURRANT JELLY, No. 2", "Look over the fruit, remove all the imperfect currants, put over the fire and scald; drain in a jelly bag, boil the juice fifteen minutes. Skim well, add the heated sugar and boil five minutes, turn into glasses and cover as directed in No. i.", "GOOSEBERRY JELLY", "A. C. B.", "Boil 6 lbs green gooseberries in 6 pints of water until they are thoroughly cooked, but not broken too much, then pour them into a jelly bag and let drip until the pulp is dry. To every pint of juice, use one pound of granulated sugar; heat the sugar in the oven, and boil the juice rapidly half an hour; skim it, then add the sugar and boil half an hour longer.", "TOKAY GRAPE JELLY", "Mrs. Guy Smith, Tustin.", "Wash and clean the grapes carefully. Boil slowly one hour, stirring frequently. Strain through a colander and then through a fine bag; do not squeeze. Measure juice and boil twenty minutes; then add one pint of sugar to each pint of juice and boil five minutes longer. Put in glasses and cover with paper dipped in alcohol to prevent moulding.", "Fruits J 2^", "GRAPE JELLY", "Mrs. Frank Miller.", "Use the grapes before they are fully ripe. Wash and drain them, removing all imperfect ones; put them into a kettle, mash and cook them until their skins are broken, then strain through a flannel bag; and to each pint of juice use one pound of sugar. Boil the juice rapidly fifteen minutes, then add the sugar and boil from five to ten minutes longer.", "LOQUOT JELLY", "Mrs. G. L. Arnold.", "One lb sugar to i pint juice.", "Wash the fruit and put in water enough to half cover. Boil slowly until the juice is extracted, strain and add sugar in the above proportion. Boil until it will jelly, then fill the glasses.", "LOQUOT JELLY", "Mrs. W. H. Barnard.", "Cut off blossom end of loquot. Boil in water until soft; squeeze out and strain through a jelly bag. Use ^ lb of sugar to I ft) of fruit, weighing both before boiling.", "PLUM JELLY", "Mrs. R. M. Widuey.", "Remove the stems, wash, put in the preserving kettle, cover with water and boil until well done; pour in jelly bag and drain. To each pint of juice allow one pint sugar; put on the stove and boil rapidly twenty minutes; skim, add heated sugar and boil from ten to fifteen minutes; remove from stove and put in glasses. Red plums make beautiful jelly.", "PEACH JELLY", "Mrs. A. W. Bessey, Orange Co.", "Put the peaches in the preserving kettle with a little water, cover. Heat slowl}' and cook until the peaches will mash readily, then turn into a jelly bag and drip until the pulp is dry. Boil the juice rapidly twenty minutes, skimming it", "J 26 Hoiv We Cook in Los Angeles", "often. Remove it from the fire, measure and return it to the fire; as soon as it boils again, add as many pounds of sugar as you have pounds of juice, and boil until it jellies. Pour into tumblers, and stand aside two or three days; then cover with paper and put in a cool, dry place.", "Apricot jelly is made much the same way; but be sure to use fruit that is not too ripe. A beautiful jelly is made by using half apricot and half blackberry juice.", "GUAVA JELLY", "Mrs. E. R. Smith.", "After washing the fruit, put it into the fruit kettle, putting more than enough water to cover the fruit; cook until soft, run through a fruit strainer and add the same quantity of sugar as there is juice, boiling and testing as in other fruit jelly. Guavas require more water than any other jelly fruit. The late guavas are the best for jelly.", "PINEAPPLE JELLY", "Mrs. J. J. Ayers.", "One and one- half quarts of wetting all together (scant measure); a scant pint sugar; white and shell of one ^ZZ'^ ^^ ounce box of Cox's gelatine; juice of one lemon. Soak gelatine in ^A, pint of water, an hour or so. Open a can of pineapple; strain off the juice, cut pineapple in small pieces; put into porcelain saucepan, pour on boiling water and simmer twenty minutes, then skim out the pineapple; add sugar, gelatine, lemon, pineapple juice and white and shell of the egg to the mixture. L,et this boil up once and then set back for twenty minutes where it will keep hot but not boil. Strain through a napkin into molds, and set away to cool; when cold, keep it upon ice until hard. To be eaten fresh.", "CRAB APPLE JELLY", "Mrs. Helen W. Watson.", "Wash the fruit clean, remove stems, put into the pre- serving kettle and cover with water; boil until soft; then pour into a jelly bag and let it drain; do not press the fruit through. Allow i cup sugar for every cup of juice. Put", "Fruits J 2 7", "sugar in the oven to heat; put on the juice letting it boil 20 minutes, then add the sugar and boil 5 minutes. Remove from the stove and pour into jelly glasses which are set on a folded cloth, wet in cold water, to avoid their breaking. If you desire a darker colored jelly, boil the sugar with the juice for 25 minutes.", "BANANA JELLY", "Mrs. A. S. Baldwin.", "Half box gelatine; y^ pint cold water; Yt, pint boiling water; yi cup sugar; 2 bananas.", "Soak the gelatine in the cold water till soft, then add the boiling water and sugar. Stir thoroughly and strain into molds wet with cold water. When partly cold, stir in the bananas sliced thin.", "ORANGE JELLY", "Mrs. J. P. Widney.", "Wash the oranges and, with a silver spoon, remove the pulp. (If a flavor of the peel is desired, squeeze a few of the oranges with a lemon squeezer. This will give sufficient flavor without making the jelly bitter). Boil quickly in a porcelain or granite kettle. Drain through a jelly bag, with- out squeezing. Add one pound of sugar to a pint of juice, and boil rapidly for 20 minutes. If managed rightly, the jelly will be of a clear, amber color and delicious.", "ORANGE JELLY", "Mrs. A. S. Baldwin.", "Half box Cox's gelatine; ^ pint cold water; i cup sugar; ^ pint orange juice.", "Soak the gelatine in the cold water for ten minutes, then put it over the fire and stir until thoroughly dissolved, then add the sugar and orange juice and let it boil up once. Put in glasses and cover with manilla paper wet in white of egg.", "LEHON JELLY", "Mrs. M. J. Danisou.", "One box Cox's gelatine; i pint tepid water; 2 pints sugar; 3 pints boiling water; juice of 4 lemons.", "J 28 How We Cook in Los Ajigetes", "Dissolve the gelatine in the pint of tepid water. It will need to stand two or three hours; then add the three pints of boiling water, sugar, and lemon juice. Strain and cool in molds, and keep in a cool place all the while — otherwise, it will not harden. ^ of this recipe maj^ be used.", "I think for this kind of jelly, it is unsurpassed.", "SPICED CURRANTS", "Mrs. G. I. Cochran.", "Five pounds currants; 4 pounds brown sugar; 2 table- spoons ground cloves; 2 tablespoons cinnamon; i pint vine- gar.", "Boil two hours.", "SPICED GOOSEBERRIES", "Mrs. C. G. Dubois.", "Five pounds gooseberries; 2^ pounds brown sugar; -i pint vinegar; i^ ounces cloves; i ounce cinnamon.", "Boil from two to three hours. Add the vinegar and spices half an hour before it is done. Stir while cooking.", "SPICED GRAPES", "Mrs. A. S. Marshall.", "Seven pounds muscat grapes; 3^ pounds sugar; 1% pints vinegar; i teaspoon each ground cinnamon, mace and cloves, tied in a bag.", "Boil the sugar, spice and vinegar and pour over the grapes. The next daj^ pour off the syrup, boil it and pour over the grapes again. The next day pour off the syrup, and when it boils, put in the grapes and cook them until tender.", "SPICED PEACHES", "Mrs. S. C. Hubbell.", "Nine pounds peaches; ^yi pounds sugar; i pint vinegar; 1/2 cup cloves; % cup cinnamon.", "Pare and halve the peaches, and put them in a jar. Tie the spices in separate cloths, boil them with the vinegar and sugar a few moments and pour over the peaches boiling hot. Let them stand over night. In the morning, put them in a", "F-ruits ^2g", "kettle and boil ten minutes, then take out the peaches, leav- ing the spices. Boil the vinegar until it begins to thicken, then pour on the peaches.", "CRAB APPLE PICKLE", "Mrs. Augusta Robinson.", "Eight pounds apples; 4 pounds sugar; vinegar to cover them; i tablespoon each cinnamon and cloves and a little cayenne pepper.", "Put the vinegar, sugar and spices together, put in the crab apples and cook them slowly until tender.", "SWEET PICKLE APRICOTS", "Mrs. C. C. Thomas.", "Seven pounds sugar; i pint cider vinegar; ^ teacup cay- enne pepper; i dozen cloves — no more.", "When the syrup boil