AGATE WARE

I, 2 qt. double boiler.

I, 4 qt. covered kettle.

I, 2 qt. " stewpan.

I, 3 pt. saucepan.

I, I pt.

List of Ute7isils

1, I qt. saucepan I preserve kettle. I, 2 qt. round pan.

1, 3qt. " "

I soup kettle. I teapot.

1 coflfee pot.

2 shallow pie plates. 2 deep pie plates.

I egg poacher.

WOODENWARE

I large bread board.

I small bread board.

1 meat board.

I large chopping tray.

1 small chopping tray.

I potato masher.

I mortar and pestle.

I potato slicer.

I gal. ice cream freezer.

I ice pick.

1 wooden mallet.

2 butter paddles. I rolling pin.

Wooden buckets for sugar and meal.

I large grater. I nutmeg grater. I apple corer. I flour dredge. I sugar dredge. I salt dredge. I pepper box. I spice box. I grocers' funnel. I funnel for liquids.

I wire broiler for steak. I wire broiler for fish. I wire broiler for toast. I wire potato masher. I wire frying-basket. I large Dover ^%^ beater. I small Dover ^%% beater. I fine wire strainer. I flour sifter. I soup strainer. I colander.

1 wire dish cloth.

2 large dish pans.

I small dish pan for flour.

I, 4qt. milk pan.

I, I pt. measure.

4, y^ pt, measuring cups.

I brown bread mold.

I oval mold.

I pudding mold.

I melon mold.

I jelly mold.

I doz. small corn cake tins.

I doz. scalloped tins for cakes.

I doz. muffin rings,

I whip churn.

I large biscuit cutter.

1 small biscuit cutter. 6 vegetable cutters.

2 pattie cutters. I ladle.

I doughnut cutter.

I long handled skimmer.

1 long-handled dipper.

2 shallow jelly cake pans. 2 deep jelly cake pans.

I canister for tea.

:^62 How We Cook in Los Angeles

I canister for coffee. i streamer to fit over kettle.

I cake box. i fish sheet.

I bread box. i ginger-bread sheet.

Cold tea is excellent for cleaning grained wood.

The ashes of wheat straw make an excellent silver polish. Apply with soft leather or chamois.

Little bags of unground pepper pinned to hangings and among clothes in wardrobes will keep away moths. Ground black pepper sprinkled plentifully into fur will preserve effectually from moths.

Sprinkle fine meal on grease spots in your carpet. Let it remain several hours and it will have absorbed the grease.

Tar on cotton goods can be removed by spreading clean lard on the part stained, and allowing it to remain for some little time.

Rub ink stains on linen with clean tallow before washing and boiling.

To remove grease from silk goods, wash with ether.

Mrs. W. B. A.

To set the color in any cotton or linen goods, dissolve one tablespoon of sugar of lead in a pail of very hot water. This will be sufficient for lo or 12 yards of goods. Dip thoroughly, seeing that every part is evenly wet. Keep in the water from 20 to 30 minutes. This will not injure the most delicate color, but fix it iudellibly. If you feel at all doubtful, try a small piece of your goods — dry, then wash in the ordinary way.

Lemon juice and salt will usually remove rust.

To take stains from silk, use i part essence of lemon and 5 parts spirits of turpentine. Apply with a linen cloth.

EVENING SUPPERS

Mrs. J. J. Ayers.

One gallon of ice-cream for every twenty guests; one hun-

7<5/ How W^e Cook i7i Los Angeles

dred and fifty sandwiches for every hundred people; five chickens and one dozen heads celery to fifty persons; twenty cakes for every hundred persons.

TO PURIFY WATER

Mrs. George Bixby.

Pare a cactus, slice, and lay in bottom of water pitcher.

A little kerosene oil, stirred into starch, will prevent flat- irons from sticking.

Kerosene will remove the smoke of coal oil stoves from tins.

Red Seal, Granulated 98 per Cent. Lye or Potash.

p. C. Thomson, 955 Otsego Street, Phil.

For making lo pounds of hard soap without boiling. Take 5^ pounds of clean grease, free from salt, melt in ordinary pan or kettle, and set aside to cool until lukewarm. While the grease is cooling, take one can of Thomson's Red Seal I^ye or Potash, and dissolve the contents in y/z pints cold water, in an earthen or iron vessel or pan. When the lye or potash is about summer heat, pour it slowly into the grease — not the grease into the lye. Stir until the lye and grease are thoroughly combined and become thick, when the stirring should cease. Set in a cool place till the soap becomes hard.

FOOD COMBINATIONS

Beef, Roast . ... 25

" Broiled .... 25

Birds, Small .... 26

Chicken 26

Sweet Breads .

Veal ....

Old Time Hospitality

Mrs. Alcott's Table

Table Decorations .

26 26 25 26 21 35 38

MENUS AND DECORATIONS

Breakfast .

Simple June Dinner, June

" Green and White Spring " Sigma Chi, Greek

47 Dinner

" October and November 56

Luncheon 51

Salad, Beet " Cabbasre

Cove Oysters Celery . Cheese Lettuce Chicken

Cucumber . Egg

66 Sala

5gg ...

Green Pepper

Mixed .

How We Cook in Los Angeles

Salad, Potato

Salad, Dressing, Mayonnaise

" " . .

" Salmon

" Maj'onnaise

" Shaddock .

" Mayonnaise

" Shrimp .

" Mayonnaise " Ma3'onnaise

" Shrimp and Cucumbe

" Sour Cream

" Mayonnaise

" Tomato, delicious

Sauce " Mayonnaise

" Dressing, boiled .

" " Cream

" " English

*' " French

" Transparent

Hot Cream

Jellied Tra

" Transparent

" Parker

Soup, Almond .

, Gumbo ....

Amber or Consomme .

Kentucky Chicken

Marrowfat balls for

Bouillon .

Mock Bisque .

Bisque of Oysters .

" Turtle .

Brown, Southern .

Mullagatawny

Caramel for Coloring

Celery .

New Orleans Crab

" ...

Gumbo .

Chicken .

Okra ....

Consomm6 Royal .

0\'ster Stew .

Plain Beef Potato .

Cream of Asparagus

Cream of Celery .

Dumplings for

Profiteroles for

Green Pea

" Turtle .

Spinach .

Soup, To clear stock

" Cream

" Tomato .

" •'

" "...

To make force meat balls 75

<l u

A Nice Breakfast Dish .

ie, Finnan

Codfish Balls .

Halibut, au Gratin

" "

Maitre d' Hote

1 . 97

" Escaloped

Lobster. Creamed .

" Roasted

a la Newberg

Crab for Luncheon

" a la Creole

Nice Breakfast Dish .

■' en Coquille

Oyster Cream .

" Deviled .

Fish, Baked White

Curried .

Broiled .

" Broiled .

Deviled .

" " Salmon

Fried .

" Boiled

*' Breaded Smelts

Short Cake .

" Baked Halibut

a la Poulette

" Cream

" Dr\' Dressing for Baked

" Egg Sauce for

Patties .

" Escaloped Salmon

Salmon Loaf .

" a la Cream

Salt Fish Pudding .

" Toast .

Shrimps, Deviled

" Turbot .

Timbale of

" Sauce for .

" To Cook Coarse grainec

Turbot, a la Cream

" Cold Salmon .

" Fried of any kind .

Fish .

Frogs' Legs, Fried .

Beef Loaf 120

" Roll 119

Brains 125

" Fritters .... 125

Brains, Patties .... 113 Calf s Liver en Brochette . 121 Cheese Croquettes . . . 118 Chicken " ... 115

How We Cook in Los Angeles

Chicken Croquettes .

Macaroni Baked with Cheese

and Tomatoes . 126

" Patties

Meat Loaf

" a la Meringo .

" Pie .

" Pie ....

Mushroom Patties .

" " . . . .

Nut Sandwiches

" " Old Virginia

Oyster Croquettes .

" Pressed

Patties Imitation de Foie

Timbale of

Potato Croquettes .

Corn Fritters, Green . . .

Cream Fritters ....

Ragout of Liver

Creole Fricassee

Shad Roe Croquettes

Duck, Salmi of .

Sweet Breads Creamed

" Patties

Hamburg Loaf

" " The Queen

's . 115

Kidne3' Stew ....

Tongue Croquettes .

Lamb Chops with Noodles .

Veal or Chicken Croquettes 115

Lobster Cutlets

" Loaf . ■ .

Macaroni Pudding .

" Rotilette of

Chicken, broiled

Pigeon, Wild, with Olives . 134

, Fried Young

Quail, Breakfast

,, , Maryland fried .

" , Broiled .

Dressing, Turkey

" , Roast

" , " ...

Rabbit, Barbecued .

.Plain for Turkey .

" , Fricassee

" , Chestnut for Turkey

" , Fried Jack .

Duck, How to dress dry

" , Fried .

" , Roast ....

" , Teal Roast .

Turkey, Boiled

" , Wild, Roast .

" , Boned, Roasted

Goose, Roast ....

" , Deviled

Grouse, Larded and Roasted

" , Roast

Hunters' Stew

" , "

Beef a la Mode, Southern style 137 " , Braised , . . . 141

" , Fillet of, Larded " , Omelet " , Roast Calf's Head, to Cook

138 141 138 147

Corn Beef, Boiled . . .141

" " , Luncheon . . 141

" ,(To Corn) . . 148

Dried Beef Frizzled in Cream 141

Fritters, Breakfast . . 147

Ham, Baked . . * . 144

Ham, Baked

Spare Ribs, Roast .

" , Boiled

Steak, Broiled .

" , Bone

" , Sinolaise

" , Broiled .

" , To Fry .

" , Sandwiches

" , With Onions

" , Toast

Tongue, Fresh

Hunter's Roast

Tongue, Salt

Lamb, Saddle of

Tripe, Broiled .

Meat Cakes

" , To Fry .

Mutton, Boiled Leg of

Veal, Shoulder of .

Mutton, To Fry

Veal Cutlets Breaded

Pig, Roast

Venison, Haunch of

Potted Roast .

Yorkshire Pudding

Sauce, Bechamel

SAUCES FOR MEATS

. 151 Sauce, Horse-radish

" , Bread, for Game or

Meats .

, Mushroom .

" . Caper

, Oyster .

'• , Chestnut for Roast

, Piquante for Boiled

Turkey .

" , Chestnut

, Simple Brown

" , Drawn Butter

, Tartare, for Meat and

" ,Egg . .

" , Giblet .

, Thick Cream for Cro-

" , Hollandaise

quettes .

VEGETABLES

Artichokes

Oysters .

Asparagus Ambushed

Beans, Baked .

Egg-Plant, Stuffed .

'■ , Boston Baked

, To Cook

" , String .

Hominy Grits Croquette

3 . 161

" , Stringed

, Home-made

, To Prepare

" , Hot Slaw

Macaroni, Boiled

" , Ladies'

, Stuffed .

, Broiled

Cauliflower and Cheese

" , Fried .

, Stuffed .

Carrots, Mashed

Onions a la Creme .

Com, Boiled Green .

, Boiled .

How We Cook in Los Angeles

" , Escaloped .

Potatoes, " . . .

, Parisienne

" , Creamed .

Peas, Green

, Saratoga

Peppers, Stuffed

, Stuflfed .

Potatoes an Gratin

, Sweet Baked .

, Sweet Boiled .

" , Baked in Milk

Rice, Boiled . . . .

" , Boiled

Salsify, Baked . . . .

" , Cakes, raw

" , Creamed .

" , With Cream

" , "

Squash, Hubbard, Baked

". , Croquettes

" , Duchesse .

Tomatoes, Baked

" , Escaloped

, Broiled .

" , French

" , Escaloped

" , Hashed and

" , Fried for Breakfast

, Stuffed .

" , Lyonnaise

Turnips, Baked diced

" , Mashed and B

aked 167

EGGS AND CHEESE

Cheese, Balls .

Eggs, Brouille . . . .

" , Cakes .

" , Curried .

" , Croquettes .

" , Escaloped

" , Fondu .

Omelet, Asparagus f

or Break-

" , "

" , Ramakins .

" , Baked

" , Straws

" , Cheese

" , and Egg Toast

" , Egg .

" , Souffle

" , Delicious

" , With Rice .

, Friar's

Eggs, Baked

" , Tomato

•' , Beauregard .

Rarebit a la Soyer

" , Boiled

Welsh Rarebit

Biscuit, Baking Powder

" Brown .

" Beaten

Corn . . . .

" Cream .

" Steamed .

Twin .

Good .

" Graham, Steamed

" Bannocks, Aunt}

-'s . 191

" Boston Brown

Potato Yeas

t, Rice, Southern .

Muffins, Corn .

" " • • I

Sticks .

Muffins, English

" '•

, Adirondack Griddle

" Graham Grits orCorn 189

Corn Meal Pan .

No. I. and No. II. . 188

Oat Meal .

" Real

Tea . . .

Pop Overs

Flannel .

Puffs for Tea, Delicious

Griddle .

" French

" . .

" " Sweetened

Rice Griddle

Parker House

Hoe, Southern

" Vienna .

Wheat .

Shortcake, Graham

Fritters ....

" . . •.

Cake, Almond Cream .

Cake, Cranberry

" Angel . . . .

" Cream

" " . . . .

" " Sponge

" Bachelor Buttons

" Cup

" Banana . . . .

" Delicate .

" Delicate .

" Blackberry

" Excellent

" " Frosting for

'; Fig • • .

" Bride's . . . .

Bread . . . .

" " . . . .

. .

" Caramel

" Black .

'■ Caramel

" Plain .

" Chocolate

" Gelatine Frosting

for. 220

" " . . .

" Gold and Silver

" Chocolate Frosting for

" Jenny Lind .

" Coffee . . . .

" Lemon .

Coffee . . . .

" " . .

" Corn Starch.

" . .

How We Cook in Los Angeles

" Leopard

" Marble .

" Margaret's

Tri-colored

" Marshmallow

Paste . 201

Walnut .

" Milk Frosting for

" Filling fo

" " Icing for

er . 197

" Mocha Cream

White . . ".

" Neapolitan

" Perfection .

" No-name

es . . .

" . .

Fruit .

" Nut Cream

Crullers . . . .

" Orange .

" " Icing for .

' . . .

" " Filling for

' , Raised .

Ginger Bread .

" " Loaf

" Pork

" Fairy .

" Pound

. 200 . 200

'• Soft .

. 216 . 217

" "

Cake Fine soft

(( li

" Our Mothe

r's . 216

" Spice

" Snow

Snaps .

" Royal Icing

" Sponge

Boston Cream

." Sponge Drop

" Premium Sponge.

THEIR SAUCES

Bananas, Fried

ing, Apple

Blackberry Mush .

, Apple, new

Dessert, Simply Made

, " plain

Dumplings, Fruit

Puddings, " Sago

Fritters, Fruit

Fruit for Dessert

Hash, Heavenly

Orange Sponge

, Cabinet .

Peach Rolls

, Carrot .

Pomegranates, Sugared

, Chocolate

Prune Shape

, Delicate .

Pudding, English Fruit

Pudding, Snow

, English Plum

" , Snow

. Fig •

" , Sponge

, Fruit Jelly

" , Steamed .

" , Frozen Rice

,Suet . . . .

" , Indian

" , Sweet Potato .

, " baked

, Walnut .

" , Molasses

Sauce, Arrowroot .

" , Mountain Dew

, Carrot Pudding .

" , Nesselrode

, Christmas Pudding .

" , Orange

' , Cream , . . .

" , Orange

, EYer3- Day

" , Plum, Plain

' , Hard ." . . .

' , Lemon . . . .

Puddings, Prune

' , Nutmeg . . . .

' , Pudding

" , Queen of .

' , Strawberry .

" , Snow

Pie, Apple, California Pic

)neer 240

Pie, Lemon . . . .

' , " Custard

" , " . . . .

' , Chocolate .

" , " . . . .

' , Chopped Paste

" , " . . . .

' , Cream

" , Mince Meat .

' , " , Real .

" Mince Meat, an English

' Crust .

" " " recipe .

" , Flaky without

" " " excellent .

" " " mock .

' " , Graham .

" Orange

' " , Pumpkin Pie

" Scjuash

' " , rich, short

" "

' , Custard .

Short Cake, Strawberry

' , Fruit — To make

u .. ..

' , Green Corn

^MS AND

Apples for Tea, Delicious

Cream, Coffee . . . .

Biscuit Tortoni

" Hamburg

Charlotte Russe

" Ice, Directions for

' ' Pineapple Ice

" Raspberry-

" Raspberr\^ Ice

Cream, Bavarian with pe

aches 249

" Sago . . . .

" Strawberry .

'//-AL fZ/Aji

Something to Cook with

All the Cook Books in the world won't make good cooking if you haven't the right things to Do With. In a rude age rude things, meat broiled on heated stones. Evolution all the way up. Now its our self-basting roast- ing pans, and all the new kinks in agate ware kettles and cookers. You will find prices at the Big Department Store about one third less than anywhere in the cit3^ No matter what you want for the kitchen, we have it, and if it comes from us its good.

A. Hamburger <& Sons

LOS ANGELES

FASHION LEADERS

CLOAK ^^" SUIT

LEADING MODISTES

For LADIES MISSES AND CHILDREN

221 S. SPRING ST.