OLIVE PICKLING

Mrs. Guy Smith, Tustin.

Carefully pick the olives, keeping those of a color to gether. All green, all red, or turning red, or black — small green ones are not ripe enough to be good. To four gallons of olives, take one flb of concentrated lye and four gallons of water. Dissolve the lye in a small quantity of boiling water. Keep the olives all under the water, and stir several times each day. Keep the olives in the lye three days, when the bitter- ness should be out; soak in fresh water four days, changing the water at least twice each day. When no taste of bitter- ness, or of lye, is left, cover with brine; one pint of salt to one gallon of water. Keep every olive under the brine. Black and ripe olives need more salt to keep them.

PICKLING 0LIVE5

J. C. M. Rainbow, San Diego, Cal.

Dissolve I pound of American concentrated lye in 12 gal- lons of water, put in the olives and let them stand three days and nights, stirring frequently. Draw oflf the water and add a new lye of the same strength as the first, and let it stand 3 days, do this the third time, or till the. bitterness is taken out, then soak in fresh water, changing it till free of lye, then place them in brine for use.

Directions for making oil can be found in Spanish Depart- ment.

j^8 How We Cook in Los Angeles

Mrs. C. G. Dubois.

One peck green tomatoes; i dozen green peppers; 2 table- spoons cloves; 4 tablespoons white mustard seed; 3 table- spoons cinnamon; i tablespoon black pepper.

Cbop the tomatoes fine, sprinkle with salt, and let them stand over night, then press out the juice. Add the peppers chopped, and the horseradish. Cover with weak vinegar. Let it come to a boil, then drain off the liquid, add the spices, pack in jars, and cover with fresh vinegar. Chopped onions can be added, if liked.

CHOW CHOW

Mrs. D. L. Whipple.

Two heads cauliflower; i peck green tomatoes; 6 green peppers; 6 large onions; i cup salt; 2 quarts vinegar; i tea- cup grated horseradish; ^ teacup sugar; i teaspoon ground cloves; i tea-spoon cinnamon; i teaspoon allspice.

Cut the cauliflower; slice the tomatoes, peppers and onions. Sprinkle with salt. Let them stand over night, then drain and chop them. Add vinegar, sugar, horseradish and spices. Stew slowly three hours, then add — ^ cup white mustard seed; % cup French mustard; % package white celery seed.

CHOW CHOW

Mrs. A. L. Frasher.

One large cabbage; 3 large onions; 3 peppers — green; i peck green tomatoes; 3 quarts vinegar; 2 cups sugar; i cup mustard; i tablespoon cloves; i tablespoon cinnamon; i tablespoon allspice; 3 tablespoons salt.

Chop together tomatoes, peppers and onions. Boil in vinegar, then drain. To 3 quarts of scalding vinegar, add sugar, mustard, salt and spices, pouring it while hot over the chopped cabbage, peppers and onions. The mustard may be omitted, and the tomatoes may be scalded the first time in their own juice.

Pickles jjg

TOMATO CHOW CHOW

H. G. W.

Half bushel green tomatoes; i dozen onions; i dozen green peppers; i pint salt; i pint vinegar.

Chop fine, sprinkle with salt, let stand over night; in the morning, drain off the brine, cover with vinegar, and cook one hour slowly, then drain, and pack the chow chow in a jar. Heat the following ingredients and pour over it when boiling^ — 2 pounds brown sugar, i pint vinegar, }4. pint horse- radish— grated, 2 tablespoons cinnamon, i tablespoon ground cloves, I tablespoon allspice, i tablespoon pepper. Mix well, and cover immediately. It will keep for months.

TOHATO PICKLE

Mrs. A. D. Hall.

Ten pounds green tomatoes; 3^ pounds brown sugar; I tablespoon whole cloves; i pint strong vinegar; salt; 3 sticks cinnamon.

Wash and slice the tomatoes, then in a jar put a layer of tomatoes, then a light layer of salt, and so continue until the tomatoes are all used. Put a weight on them and let stand for twenty-four hours. Drain ofi" the brine and rinse with cold water. To the vinegar add the sugar, cloves and cinna- mon, and boil for thirty-five minutes. Pour over the toma- toes and let stand for twenty-four hours, then pour off, boil and pour over them again. Do this for three days, then seal in jars.

GREEN TOMATO 50Y

Common Sense in the Household.

Two gallons green tomatoes — sliced without peeling; 12 good-sized onions — sliced; 2 quarts vinegar; i quart sugar;

1 tablespoon allspice; i tablespoon cloves; 2 tablespoons salt;

2 tablespoons ground mustard; 2 tablespoons black pepper.

Mix all together and stew until tender, stirring often — lest they should scorch. Put up in small glass jars.

This is a most useful and pleasant sauce for almost every kind of meat and fish.

j/o How We Cook in Los Angeles

GREEN TOHATO HIQDEN

Mrs. Hancock Johnston.

One peck green tomatoes; 12 large onions; ^ pound mustard; i ounce cloves; i ounce ground ginger; i ounce ground pepper; i ounce allspice; i bottle mixed mustard; i pound sugar; 2 soup ladles Rowland's olive oil.

The tomatoes should be sliced thin, sprinkled with salt, and allowed to stand twenty-four hours. The onions should be cut very thin. , Alternate layers of onion and tomato, with layers of spices. Cover with vinegar, and boil gently three hours.

OLIVE 0ILPICKLE5

Mrs. W. G. Worsham.

One hundred cucumber pickles, medium size, about as large round as a quarter of a dollar.

Cut in thin slices; sprinkle evenly through with salt, and let stand over night. Drain thoroughly, and if too salty, rinse and drain well. Take i large coflfee cup Rowland's olive oil; % "^ black mustard seed; ^ ft white mustard seed; I tablespoon celery salt; 2 teaspoons sugar. Stir all well and mix. Pack closely in jar and cover with cold vinegar. Ready for use in ten days; and will keep without sealing in a cool, dry place.

OIL AND VINEGAR PICKLES

Mrs. M. G. Moore.

One hundred small cucumbers; i quart small onions; 8 tablespoons Hovvland's olive oil; i tablespoon celery seed; i tablespoon black pepper; salt; vinegar.

Quarter the cucumbers, slice the onions. Place in a col- ander in alternate layers, with a generous sprinkling of salt on each. Let them stand six hours, under a heavy weight, mix the spices and oil, put in the pickles, cover with cold vinegar and seal.

CUCUMBER PICKLE5

Mrs. A. C. St. John.

Cucumbers; salt; vinegar.

Leave a small stem on each cucumber. Place them in a

Pickles J 4. 1

brine, that will bear an ^^z^ fo^^ twenty-four hours. Heat vinegar enough to cover the cucumbers. Heat them a few at a time in the vinegar, pack in a jar, and pour the boiling vinegar over them. These will keep for months.

RIPE CUCUMBER PICKLES, SWEET

Mrs. Hayward.

Ripe cucumbers; i pint vinegar; i cup sugar; i tablespoon ginger; i teaspoon mustard; i teaspoon cassia; ^ teaspoon mace and nutmeg. t

Pare the cucumbers, quarter them lengthwise, remove the seeds, sprinkle with salt, let them stand over night, then drain them in a colander. Boil the sugar, vinegar and spices until clear, then put in the encumbers and cook, taking out each piece carefully when done. There should be sufiBcient syrup to cover the cucumbers.

SPICED CUCUHBER PICKLES

Mrs. Kenyon Cox, Long Beach.

One hundred cucumbers; 3 large green peppers; 2 quarts vinegar; i tablespoon whole cloves; i tablespoon whole all- spice; I tablespoon white mustard seed; slips of horseradish; alum — size of walnut; y^ cup salt.

Wash the cucumbers; rub them well, and put in a jar with the peppers, salt and alum. Add the spices to the vine- gar. Heat to the boiling point and pour over the pickles Cover with cabbage leaves.

CUCUHBER MANGOES— A Kentucky Recipe

Mrs. G. Wiley Wells.

Large cucumbers; brine; cider vinegar; cloves; allspice; ginger root; red pepper; cinnamon; white mustard seed; celery seed; one cup of Howland's olive oil; alum.

Keep the cucumbers in brine that will float an ^^^^ three or four weeks; then soak in water until the salt is well out. Green them in a brass kettle with alum. Cover them with grape leaves, then cover with vinegar. When green, throw them into water until cold. Wipe dry, and put them in vinegar, with oil and spices.

^jf.2 How We Cook 171 Los Angeles

Stufiing for Mangoes. — Two dozen heads cabbage — chop- ped fine; i dozen onions — chopped fine; i pound celery seed; I pound black mustard seed; i pound white mustard seed.

Half pound stick cinnamon; i cup horseradish; y^. cup mace; white ginger root; a piece garlic; — all chopped fine and well mixed.

Three quarts chow chow — (Cross & Blackwell's); i cup mustard and tumeric — mixed; i bottle olive oil — the best.

Mix the spices with the oil. Chop the chow chow and mix it with the mustard and tumeric. Cut a slit in the cucumbers, stuflf, tie, and put them in the prepared vinegar. If any stufiing is left, add that also.

CHILI SAUCE

Mrs. Geo. B. Dunham, Moreno

Half pint chopped onions; ^ pint chopped green peppers; y^ cup sugar; 2)^ quarts ripe tomatoes, peeled and crushed; I tablespoon salt; i pt. vinegar.

The chopped onions and peppers should be cooked about one hour (in sufiicient water to prevent burning) before add- ing the tomatoes, then cook till the tomatoes are thoroughly softened. Rub through a sieve, then add the salt and sugar, boil until about half cooked away, then add the vinegar and continue boiling till as thick as desired. This will keep indefinitely without sealing.

CHILI SAUCE

Mrs. W. J. Horner.

Twenty four large, ripe, tomatoes; 12 chili peppers; 2 large onions; i tablespoon salt; i dessert spoon cinnamon; i dessert spoon allspice; i dessert spoon ginger; )4 teaspoon cayenne; i cup sugar; i quart vinegar.

Boil slowly two hours, bottle while hot, and seal.

FRENCH MUSTARD

Alice L. Curtain.

One generous pint vinegar; 3 large onions, chopped fine; I teaspoon white pepper; i teaspoon salt; i tablespoon brown

Pickles j^j

sugar; 3 tablespoons mustard; i tablespoon Rowland's olive oil or butter.

Cover the chopped onions with the vinegar, let it stand three days, then strain through a coarse cloth, squeezing the onions dry. Mix the mustard smooth, in a little vinegar, add to it the other ingredients and cook until it thickens, stirring, to prevent burning, bottle. Will keep a long time-.

AROHATIC MUSTARD

The same as French, with the addition of another table- spoon of sugar, and one teaspoon of ground cinnamon and

TOMATO CATSUP

Mrs. E. F. Spence.

Three gal. tomato juice; 3 pints vinegar; 9 tablespoons salt; 6 tablespoons black pepper; i tablespoon cayenne; 5 tablespoons cloves; 3 tablespoons allspice; 3 tablespoons cin- namon; 3 tablespoons mustard.

Boil until of the usual consistency of catsup.

TOMATO CATSUP

Mrs. John Beckwith.

One gallon peeled tomatoes; 2 tablespoons allspice; 3 tablespoons salt; 3 tablespoons ground mustard; 3 tablespoons black pepper; 6 pods red peppers; i quart vinegar.

Cook all the ingredients slowly in the vinegar for three hours, press through a sieve and then simmer down to one- half. Put in bottles and seal while hot.

CUCUMBER CATSUP

A. C. B.

Three doz. large, ripe cucumbers; i doz. onions; i table- spoon black pepper; 3 pods red peppers; i teaspoon ground cloves; mace; allspice; vinegar, salt.

Slice the cucumbers and onions, sprinkle with salt, and let drain over night. In the morning add the black pepper; red pepper, chopped; cloves; mace and allspice, put in jars, pour hot vinegar over, and seal.

j^^ How We Cook in Los Angeles

Mrs. Geo. B. Dunham, Moreno.

Three-fourths gallon chopped cabbage; i^ tablespoons all- spice; I gallon chopped green tomatoes; i^^ tablespoons broken mace; 6 tablespoons mustard; i^ tablespoons cinna- mon; 3 tablespoons celery seed; i tablespoon cloves; i tablespoon black pepper, ground; ^ ft sugar; 3 quarts vinegar.

Sprinkle the cabbage and tomatoes with salt, let stand over night. In the morning squeeze lightly in a cheese cloth bag to free the mixture from excess of water.

Place in a granite ware pan, add spices, sugar, and vinegar. The allspice, mace, cinnamon, and cloves should be chopped, not ground. Boil fifteen minutes, stirring. In this climate I have found best to seal.

PICKLED WALNUTS

Mrs. Cameron Thom.

One quart vinegar; i ounce black pepper; i ounce ginger; 1 ounce eschalots; i ounce salt; i ounce pepper; i ounce mustard seed.

Secure the walnuts before they become woody. Steep them in brine one week, then put them in a kettle with new brine and allow them to simmer gently. Drain and put in a cool place until they become black, (about two days), then put them in the hot pickle of vinegar and spices.

riARTYNIA BEAN PICKLES

Mrs. M. G. Moore.

One gallon beans; 3 pounds brown sugar;

The beans should be tender enough to pierce with your

nail. Scald with fresh, weak brine seven times, every other

day. Cook them until tender, and proceed as with any other

sweet pickle.

GREEN PEPPER PICKLES

Mrs. M. G. Moore.

Peppers; vinegar; cabbage; cucumbers; mace; cloves; cinnamon; mustard.

If the peppers are preferred less pungent, open the top of

Pickles j/^5

each and remove half the seeds. L,ay them in a brine of salt and water strong enough to bear an ^%^. lyCt them remain in this two weeks, being careful that the brine covers them and to remove the scum as it rises. If they are not yellow at the end of two weeks, let them remain a little longer. When yellow, take them from the brine, wash, and place in a kettle of cold water, cover with grape leaves, set near the fire where they will get hot, but not cooked. When they are greened, drain, pack in jars, and pour over them cold, spiced vinegar. If the3^ are to be stuffed, chop cabbage and cucum- bers very fine. Season highly with mace, cloves, cinnamon and mustard seed. Stufi" each pepper with this preparation and tie it with a thread.

The bell pepper here is not too fiery for pickling.

PICKLED ONIONS

Mrs. John Beckwith.

Small, , white onions; vinegar; unground black pepper; unground allspice.

Peel the onions and put them in dry bottles or jars. Pour over them enough cold vinegar to cover them. To each jar, add two teaspoons of allspice and the same of black pepper. Cover securely and put in a dry place; they will be ready for use in a fortnight.

This is a simple recipe, but very delicious, the onions being nice and crisp.

PICKLED CABBAGE

Mrs. M. G. Moore.

One cabbage; i spoonful cloves; 2 spoonfuls allspice; vinegar.

Quarter cabbage as for boiling. Steam until about three- fourths done. Remove from the fire. When cool enough, stick in the cloves. Put in a jar, cover with vinegar, add cinnamon and allspice.

^^6 How We Cook i?i Los Angeles

SPICED ONIONS

Mrs. M. G. Moore.

One quart cider vinegar; 2 cups sugar; i teaspoon pep- per; I teaspoon cloves; i teaspoon allspice; i teaspoon salt.

Slice the onions, pack them in a jar, sprinkling a little salt on each layer. Scald the vinegar with the spices, and pour it over the onions while hot. After twenty-four hours, repeat the scalding of the vinegar. The onions will be ready for use in three or four days.

Mrs. W. T. Carter

The materials used in the home manufacture of the finest quality of so called French candy are neither expensive nor difficult to obtain. Aside from sugar, the basis of all confec- tions, these materials consist chiefly of flavors and colorings. These can be procured from your druggist or grocer. The basis of Cream Nuts, Chocolate Drops, Butter Cups, Cream Bars, Cocoanut Drops and many others is '"fondant", or in other words, gramdated sugar creamed.

TO HAKE FONDANT

Take of granulated sugar 4 pounds; water, i quart; cream tartar, yi teaspoon. Mix the sugar and water together in a granite or porcelain kettle and put over a hot fire; when it comes to a boil, add the cream tartar. I^et the syrup cook to the consistency of jelly, keeping the sides of the kettle wiped down with a cloth and cold water. Try the syrup by drop- ping into a cup of cold water; when it can be rolled into a ball, it is done and should be taken instantly from the fire and the kettle placed in a large vessel of cold water; now flavor with one tablespoon vanilla. While it is still warm — not hot — stir the mass briskly with a wooden spatula or paddle, always stirring in the same direction, until it is perfectly white and of a soft creamy texture. lyCt the stirring be brisk and uninterrupted in order that the syrup may not granulate. After the sugar creams, turn it out on to a sheet of tin, or a cake board and knead as you would dough or bread. When it is worked until perfectly smooth, • the

cream is ready for use, and should be put into an earthen jar and covered with a damp cotton cloth and closely covered. It will keep for weeks, and can be sliced like butter.

J ^8 How W/e Cook in Los Angeles

CREAM WALNUTS

Take from the fondant pieces the size wanted and roll them into little balls, then press upon them the half of a walnut kernel until flattened; set on edge to dry. Cream dates, cream figs, and cream almonds are all made in the same way. CHOCOLATE CREAH DROPS

Balls the size and shape of small birds' eggs are made of the fondant, and when they are hardened (which will be in lo or 12 hours), they may be dipped in chocolate which has been melted; the vessel containing the melted chocolate must be kept in pan of hot water to prevent hardening. Throw the drops into the melted chocolate, one at a time, and immedi- ately dip them out with a bent wire or a table fork and set them on a slightly buttered paper to dry. When dry, they are ready to be eaten or put into boxes.

Fruit Drops of all kinds are made in the same way, except that the fondant must be flavored with the desired fruit flavor, and instead of the chocolate coating, use the fondant which should be colored to represent the fruit: as, red for the strawberry flavor, yellow for lemon or peach, etc. Melt the fondant to be used for a glace, add the coloring and keep warm; but if it should become too stiff, add carefully a few drops of hot water,

WALNUT CREAM BAR

Have ready a quantity of walnuts finely '^chopped. Melt over a slow fire the desired quantity of fondant; add the walnuts and, if desired, finely sliced citron, chopped raisins, etc. Turn into a shallow pan lined with buttered paper; when cold, cut into bars,

COCOANUT BAR

Proceed in exactly the same manner, except you thicken the melted fondant with dessicated or grated cocoanut, COCOANUT CAKES OR KISSES

Prepare as for cocoanut cream bars, and while the mixture is hot, spread on buttered paper or tins in cakes the desired

Candies j^fg

size; these can be varied by the use of different coloring matter: making some pink, some yellow, some chocolate, etc. This fondant, which is the basis of all the preceeding candies, or "bon-bons", is also used to glaze cakes, biscuits, etc., and is called "French glace", "sugar icing", "Conserve", etc. When used for covering cakes, it must be diluted and poured over them. If for small cakes or biscuits, melt, color, or not, as you fancy, and dip them in. I have confined my recipes exclusively to French candies. To go into full details con- cerning all kinds of candies would require too much space. These I have very often and very successfully made.

Miss Mary Dickson, Petaluma.

Two cups sugar; i cup boiling water; %. teaspoon cream tartar; butter the size of a walnut.

Drop into cold water to find when done. Pour into butter- ed pans and when cool pull until white.

NUT BARS

Mrs. A. W. O'Melveuey.

Peanuts, almonds, English walnuts or pecans may be used for this candy. Prepare the nuts by removing the inner covering and chopping them. Grease the bottom and sides of a broad, shallow tin or pan with fresh butter and put the nuts into it. spreading evenly. Put a pound of granu- lated sugar, with half a teacup of water and a pinch of cream tartar into a kettle and boil until thick, but not too brittle. Pour the syrup over the nuts, and set aside to cool. When slightly stiff, mark off into wide bars with a sharp knife and let stand several days when it will become soft and delicious.

POPCORN CANDY

Mrs. A. W. O'Melveney.

Put two cups sugar, 2 tablespoons butter, and a cup of water into a kettle to boil, until the syrup threads. Mix in four quarts of popped corn, stir, take from the fire, and stir until cool. Make into balls or flat cakes.

J5^ How We Cook in Los Angeles

CREAM CANDY

Miss Mary Dicksou, Petaluma.

Two large coffee cups sugar; y^ cup boiling water; y^ tea- spoon cream tartar; i rounding tablespoon glucose.

Cook until, when lifted out, it will stay on the spoon like jell)', when it is done — this will not be long. Remove from the fire and stir until it creams; then mold with the hands. This is good cream for nuts.

HARD CREAM CANDY

Mrs. F. H. Pieper-

Three teacups granulated sugar; i cup weak vinegar; 2 teaspoons flavoring.

Boil until it hardens in water. Do not stir while boiling. Pull until white, and cut in sticks or kisses.

NUT TAFFY

Mrs. Vaughn.

Two pints maple syrup; ^ pint water. Boil, until brittle in cold water. Before taking off, add a tablespoon of vinegar. Line buttered pans with nut kernels and pour taffy over them.

UNCOOKED FRENCH CANDIES

Mis.' Mary Dickson, Petaluma

Break the whites of two eggs into a bowl, add three table- spoons cold water; beat just enough to mix the water and ^ZZ^ ^"^ s'^^^ ^^ powdered sugar until stiff enough to be mold- ed into shape by the fingers; flavor with any essence you like. This is a very good foundation for walnut, date, fig, chocolate, pineapple or zxiy kind of fruit or nut creams, or may be flavored or colored in any waj-.

CREAH CANDY

Mrs. A. W. O'Melveney.

Put four cups granulated sugar with two of water and one of thick cream into a kettle; stir until the sugar dissolves; add a tablespoon butler and a pinch of soda. Let it boil until it is brittle; flavor with lemon or vanilla. Pour into buttered plates and cool quickly. Take up and pull rapidly

Candies j^r

and evenly until the mass becomes soft and smooth to the touch. Draw out into flat sticks and let stand in a dry place until creamy; then drop in wax or buttered papers, and put away in an air tight box.

OLD=FASHIONED BUTTER SCOTCH

Mrs. A. W. O'Melveney.

Put three pounds of yellow sugar in a kettle with three- fourths pound of butter. Set it over the fire to melt. Let boil until thick, stirring all the time to prevent scorching. Take from the fire, pour into buttered tins or trays; when stiff", mark off" into squares; when cold, break apart and wrap in wax paper. Will keep for a long time and improve with age.

LEMON CARAMELS

Mrs. F. H. Pieper.

Two cups white sugar; 2 tablespoons glucose; j/z cup boiling water.

Boil together, stirring all the time, till it snaps in cold water; then add one cup cream, one tablespoon butter, flavor with lemon. Pour out, cut into squares. Cocoanut may be used by sprinkling on before cutting.

NUT CARAflELS

Mrs. F H. Pieper.

Four cups sugar; 3 tablespoons glucose; i cup boiling water.

Boil, stirring constantly till it snaps; then add one-half cup butter and one cup cream; boil one minute, add two cups chopped nuts; pour on buttered tins. Can be flavored with vanilla, making vanilla caramels.

Mrs. F. H. Pieper.

Whites of 2 eggs into which beat gradually 2 cups powdered sugar and 2 tablespoons corn starch.

Drop on well-buttered paper one teaspoonful to the kiss, (two inches apart), place paper on a tin and bake in a moderate oven, just long enough to turn a little yellow.

j^2 How U'e Cook in Los Angeled

CHOCOLATE CARAMELS

Mrs. M. J. Dauison.

One cup grated chocolate; i cup milk; i cup molasses; i cup sugar; bntter the size of an ^ZZ'^ flavor with vanilla.

Boil until it will harden when dropped in cold water. Put into buttered pans and before it is cold, mark off into square blocks.

PEANUT CANDY

Mrs. H. W. Hayward, St. John, N. B.

Two cups molasses; i cup brown sugar; i tablespoon butter; I tablespoon vinegar.

Boil all together until brittle when dropped in cold water. Put the skinned peanut kernels into buttered pans and when the candy is done, pour over them. Mark into squares while warm.

NUT MACAROONS

One pound powdered sugar; 5 eggs, whites only, unbeaten; I pound nuts, chopped fine; i tablespoon flour; 2 small tea- spoons Cleveland's baking powder.

Weigh the nuts before cracking. Mix the ingredients together and drop from a teaspoon upon buttered paper, on baking tins. Do not put them too near each other. Bake to a light brown in a moderate oven.

COCOANUT DROPS

Mrs. W. H. Hayward, St. John, N. B.

Whites of two eggs beaten to a froth; add gradually i small cup sugar; i cup cocoanut, and i spoonful of flour. Bake five minutes in a quick oven.

MOLASSES TAFFY

Mrs. W. H. Hayward, St. John, N. B.

One cup molasses; i cup sugar; piece of butter the size of an ^%g. Boil hard and test in cold water. When brittle, pour into buttered pans. As it cools, mark in squares with the back of a knife.

Candies j5j

SUGAR CANDY

Mrs. Alice Curtain.

Six cups white sugar, i cup water; i tablespoon butter; i cup vinegar; i teaspoon soda in a little hot water; 2 teaspoons Watson's vanilla.

Put together the sugar, water, and vinegar, and boil with- out stirring; test by dropping into cold water; when it snaps in pieces when struck against the side of the cup, it is done. Before removing from the fire, add butter, soda and vanilla.

COCO AN UT CANDY

Mrs. F. H. Pieper.

Two and a half cups powdered sugar; 4 cups water; 4 teaspoons vinegar; butter, size of an ^%%.

Boil all till thick, or about forty-five minutes. Just before removing from fire, stir in i cup grated cocoanut. Pour on buttered plates to cool.

SALTED ALHONDS

Miss K. R. Paxton.

Procure, if possible, the finest Jordan almonds, cover i quart of them with boiling water; put on stove, stir two or three times from the bottom that they may be blanched evenl}\ When the skins slip off easily, drain off the water and cover with cold water for about two minutes. Drain, rub off" skins and spread on cloths in a warm place to dry, stirring occa- sionally, lyeave in warmth till brittle. Put one scant teaspoon Rowland's olive oil in a shallow pan, heat it, put in almonds and stir them until slightly oiled. Place in a moder- oven until a delicate brown, stirring often. Take from oven and sprinkle, while hot, with the finest powdered salt.

ORANGE DROPS

Mrs. W. H. Hayward, St. John, N. B.

Grate rind and squeeze the juice of one orange, add to this a pinch of Tartaric acid; then stir in confectioner's sugar until stiff" enough to form into balls the size of small marbles. Substitute lemon for orange and you have delicious lemon drops.

j5/ How We Cook in Los Angeles

MARSH HALLOWS

Mrs. A. W. O'Melveuey.

Dissolve, by heating over a slow fire, eight ounces gum arable in three gills water; stir and strain. Boil one ounce marsh mallow roots in a little water for half an hour low. Add the gum solution with a half pound of loaf or powdered sugar; let cook slowly and stir constantly until it becomes a thick paste which will roll between the fingers. Add the well beaten whites of two eggs, stir for a minute or two and pour into a pan to cool. Sheets of white paper should be placed in the bottom of the pan with the ends projecting in order to lift out the paste, when it may be cut into little blocks and rolled in pow^dered sugar.

FIG PASTE

Mrs. A. W. CMelveney.

Chop into small pieces and boil, one ft) figs; when soft, press through a sieve. Return to the water in which they were boiled, which should be reduced to one cupful. Stir in three ft)S granulated sugar and cook down slowly, until a thick paste is formed. Pour into pans lined with paper; let cool, take out on paper and cut into sections. Dust with powdered sugar.

PENOCHA CANDY

Mrs. Alice Curtaiu.

One cup sweet milk; 3 cups brown sugar; 2 lbs walnuts or as many as you like.

Do not stir. This candy takes a long time to cook. Just before it is done, put in the nuts.

INVALID COOKERY

GRAHAM GEMS

Mrs. T. F. McCamant.

Mix a batter of graham flour and water. Let it stand until sour, the same as for old-fashioned buckwheat cakes. When of the proper consistency, add a little melted suet or butter and salt. While your gem tins are heating, stir in thoroughly ^ teaspoon soda. Bake in a hot oven. The quantity of soda must necessarily be regulated by the sourness of the batter, it is not always alike. "Practice makes

GRAHAM PANCAKES

Mrs. T. F. McCamant.

Mix the same as for gems, only thinner and leave out the shortening. Sour milk may be used instead of water. A little sugar put in the batter will make the cakes brown nicer. Use the soda of course.

EGG LEMONADE

Beat the white of one fresh egg; the juice of one lemon and a teaspoon of sugar into a glass of water. Pleasant and nourishing for invalids.

BAKED MILK

Put }4 gallon milk in a jar, and cover closely with writing paper, tie over the mouth. Let it stand in a moderate oven 8 or ID hours. It will then be like cream, and is excellent for invalids; consumptives especially.

REFRESHING DRINK

One ft) ground flax-seed and 2 lemons boiled together in 4 quarts of water. When cool, sweeten to taste. Good for persons with weak lungs.

S5(> How We Cook in Los Angeles

CIDER PANADA

Pour y^ cup water over a slice of nice toast; sprinkle lightly with nutmeg and sugar. Then add 4 tablespoons cider. Any fruit cordial may be used if preferred.

QUICK BEEF TEA

Mrs. J. F. Conroy.

Take a round steak (always the best piece of meat for invalids), cut into pieces the size of your hand. Have ready a cup in hot water. Broil your steak quickly on both sides, turning quickly to retain the juice; broiling only enough to start the juice. Squeeze with a lemon squeezer the juice into the hot cup; add a little salt; and carry to the invalid with the cup still in hot water, to prevent coagulation.

Mrs. J. F. Conroy.

Scrape from round steak sufficient meat to make a patty the size of a dollar or larger. Have ready a nicely browned piece of toast moistened with hot water. When you broil your patty, broil also pieces of steak, turning every minute. Put the patty on the toast, and squeeze the juice from the steak over it. Serve very hot.

BOILED RICE

Mrs. J. F. Conroy.

Thoroughly wash i cup rice; put into plenty of boiling water, and salt it; boil until tender enough to pierce with finger nail. Turn into a colander and hold under water faucet until the water runs through perfectly clear. Put into a clean saucepan, salt to taste. Set in a hot oven for five minutes, shaking occasionally. Grate a little loaf sugar over it and serve immediately. Never stir rice with a spoon or fork as it breaks the grains and spoils the flavor.

TO POACH AN EGG

Mrs. J. F. Conroy.

Take fresh,, cold water and let it come to a good boil. Take from over the fire and drop an ^^% into it; from 8 to 10

Candies j^y

minutes will be required to cook sufficiently. Never let the water boil after the &gg is added as that make it indigestible.

CARAMEL COFFEE

Mrs. Jerome Curtin.

Six cups bran; 6 cups rolled oats; i large cup New Orleans molasses.

Rub the ingredients thoroughly with the hands. Brown in the oven very carefully, stirring often; no grinding is necessary. This recipe has been used very successfully in a Sanitorium, One tablespoonful to the person. If desired, clear with white of e:gg.

OAT MEAL GRUEL

Mrs. A. S. Baldwin.

One cup rolled oats; put in a pint of cold water. With the hands, squeeze the oats in the water three or four times. Then strain the water and boil from one-half to three-quarters of an hour, and you will have a delicious gruel. Add a little salt and sugar, if desired.

EGG RELI5H

Mrs. A. S. Baldwin.

Break the egg separatel)', and beat each part one-half an hour; put together and beat one-quarter hour. Then add one teaspoon fruit cordial and fill the glass with milk,

BLACKBERRY SYRUP

One quart blackberry juice; 2 lbs granulated sugar; i oz. ground cinnamon; ]4. oz. ground mace; 3 teaspoons ground cloves.

Boil all together in a porcelain kettle for fifteen minutes; then strain, and seal in glass jars.

nULLED BUTTERMILK

Mrs. Wm. F. Marshall,

One quart buttermilk; i scant, rounded tablespoon flour. Put the buttermilk in a bowl; place in a saucepan of cold water and put over the fire; stir slowly all the time. Mix the flour smooth with a little buttermilk or water; when the buttermilk is a little more than lukewarm, stir in the thickening. Now stir thoroughly, watching closely, and

j^8 How We Cook in Los A^igeles

when it looks as if full of fine grains as it runs from the spoon, remove from the fire, take out of the hot water and keep stirring for five or ten minutes. In order to make this successfully, the buttermilk must be fresh, and procured where churning is done frequently so that it shall be good and sweet.

HULLED BUTTERMILK

By an Invalid.

Make a thickening of i tablespoon flour and cold butter- milk. Stir into a pint of boiling buttermilk; stir constantly after putting over the fire. Add a little allspice and sweeten to taste. Pour over slices of toast.

JELLY WATER FOR FEVER5

Mrs. J. F. Couroy.

Mix I teaspoon cherry or blackberry jelly in a glass of cool water; drink immediately.

ISLAND MOSS JELLY

Soak one handful of moss in water enough to cover, for one hour; then stir it in to a pint of boiling water and simmer until it is dissolved. Remove from the fire, sweeten to taste and flavor with lemon juice, cinnamon stick or fruit cordial; strain and pour into molds; cool before using.

ISINGLASS JELLY

Put I oz. of isinglass and i oz. loaf sugar into a gill of cold water, and place over the fire until the isinglass dissolves. Remove the jelly from the fire; add i pint rich currant or blackberry cordial, and strain through a flannel jelly bag.

ARROWROOT JELLY

Mrs. J. F. Conroy.

One cup boiling water; 2 heaping teaspoons arrowroot; 2 teaspoons white sugar; 3 tablespoons blackberry cordial. Excellent for children with any bowel trouble.

WEIGHTS AND MEASURES

Mrs. Lincoln.

4 teaspoons of liquid = i tablespoon

3 " " dry material := i "

I pt. of milk or water =: i pound

I pt. of chopped meat packed solidly... = i "

9 large eggs or 10 medium ones = i "

I round tablespoon butter = i oz.

1 heaping " " = 2 oz. or J/; cup

Butter size of an egg = 2 oz, or X cup

2 round tablespoons flour, coffee or

powdered sugar = i oz.

I tablespoon liquid = ^ oz.

TABLE OF PROPORTIONS

I even teaspoon soda and 2 full ones of cream tartar to i qt. flour.

3 heaping or 4 even teaspoons baking powder to i qt flour.

I teaspoon soda to one pint of sour milk.

I teaspoon soda to i cup molasses.

I saltspoon salt to i qt. milk for custard.

A pinch of salt or spice is about a saltspoonful.

LIST OF UTENSILS

Needed in Every Well-to-do Family of Six Persons or More.

Miss Ida G. Maynard.

EARTHENWARE

I, 2 qt, pitcher. I, I qt. pitcher.

1, I pt. pitcher.

2, 6 qt. bowls. 2, 2 qt. bowls. 2, I qt. bowls. 2, I pt. bowls. 12 cups for popovers. 2 round baking dishes. 2 medium oval platters

1 blanc mange mold,

2 stone jugs, one each for molasses and vinegar.

1 bean pot.

Glass jars for groceries. 4 plates.

2 stone jars.

I frying-pan.

I griddle.

I, 6 qt. pot.

I dripping-pan for meat.

I dripping-pan for fish.

I meat rack.

I lemon squeezer.

I French frying-pan.

1 Scotch bowl.

2 sets gem pans. I waffle iron.

I salamander.

I pair scales.

6 kitchen knives.

6 kitchen forks.

2 vegetable knives.

I carving knife.

I bread knife.

I palette knife.

I French vegetable scoop.

I meat fork.

I pie fork.

2 mixing spoons.

for 2 ivory salt spoons.

6 tablespoons.

6 teaspoons.

I set skewers.

I set larding needles.

I pastry wheel.

I cake turner.

2 cake pans, Russian iron.

3 bread pans, Russian iron

I roll pan, Russian iron.

I chopping knife.