PASADENA, CAL

Capital, Surplus and Profits

$300,000.00 Strong Conservative

Your Dry Goods Wants

Can Be Supplied at

BON ACCORD

Where New and Up-to-Date Goods are So'd at Reasonable Prices

Herman R. Hertel

41-47 North Raymond Avenue Pasadena, California

J.C.C.JAXON WM. REYNOLDS The Tailor

PASADENA PANTATORIUM

Tailors, Cleaners, Dyers. Hatters

for Ladies and Gentlemen

All Work Guaranteed We Call &- Deliver

Both Phones 138

12 M 23 W.Colorado Street

PHONES Main 3923— Home 1742

Mrs.R.H. Hunter

LuncKes Prepared on Short Notice

Special Attention Given Parties, Picnics. Etc,

The Very Best of Service Guaranteed

A Iso Fresh Eggs and Chickens Dressed to Order

27 Elevado Drive Pasadena

"When a friend you have

found that is good and

true, change not the

old for the new"

M. W. Davis

Real Estate and Insurance

1 7 North Raymond Avenue

A Synonym for

Good Services Square Dealing

Courteous Treatment

Pasadena's Pioneer Lighting Company

FEDERATION COOK BOOK 11

Corn Chowder

1 can corn

4 cups potatoes, cut in 1-4 inch slices

1 1-2 inch cube fat salt pork

1 sliced onion

4 cups scalded milk

8 common crackers

3 tablespoons butter

Salt and pepper

Cut pork in small pieces and try out ; add onion and cook five minutes, stirring often that onion may not burn ; strain fat into a stevvpan. Parboil potatoes five minutes in boiling water to cover : drain, and add potatoes to fat ; then add two cups boiling water ; cook until potatoes are soft, add corn and milk, then heat to boiling point. Season with salt and pepper; add butter, and crackers split and soaked in enough cold milk to moisten. Remove crackers, turn chowder into a tureen, and put crackers on top. — MRS. ISA- BELLE J. BARRAUD S. F. CAL.

Raw White Bean Soup

One cup of white beans washed good in soda water put them in soak in a quart of water over night. Next morning put them in a double boiler in the same water and let simmer for eight hours, then drain off slowly; this makes a very nourishing soup for invalids and is also used as a stock. — MRS. C. P. COOPER, Los ANGELES.

Oyster Bisque

1 pt. oysters

2 tablespoons corn starch 1 cup hot cream

Salt and pepper to taste

1 pt. milk

1 tablespoon flour

Pinch of mace

1 egg slightly beaten.

Cook oysters in milk until edges curl. Strain off liquor and chop the oysters as fine as possible. Blend to- gether corn starch flour, salt and pepper to taste mace, then add hot milk and cook thoroughly. When ready add chopped oysters and 1 cup hot cream thickened with the egg. Blend together and serve. — Miss IRENE RUTHERFORD^ 731 39th St., Oakland.

12 FEDERATION" ' COOK BOOK

Black Oyster Soup

Four Ibs. of beef from round steak, boil in two quarts water, brown one teacupful of flour, add boiling broth, making smooth paste. Thin until it can be strained through cloth. Stir until thickened, add 1 pint of oyster juice. Let come to a boil, pour into hot soup tureen, add 1 pint of good cherry, add oysters last and a few small squares of browned bread. — MRS. LAURA TATE, HANFORD, CAL.

FEDERATION COOK BOOK 13

14 FEDERATION COOK BOOK

Fish, Oysters and Entrees

Baked Fish

Take any good baking fish, make a stuffing of bread crumbs, mix with butter, salt peper and sage. Pour over a little hot water. Bake, basting often.— MRS. B. C. OFFUTT 87 MOUNTAIN ST., First Vice President Sojourner Truth Club.

Boil rice and set aside. Chop ham in small pieces and fry, add onions and parsley chopped fine, tomatoes and shrimps ; season to suit taste ; let simmer a few minutes, then mix thoroughly in rice. — Miss ALICE GRIFFIN, BERKE- LEY.

Creole Dish

Boiled macaroni or spaghetti. Set aside. Take meat (any kind) left over from day before, grind, fry with chopped onions parsley, celery, add tomatoes, season to suit taste and mix in macaroni. — Miss ALICE GRIFFIN, 1626 Russell St., Berkeley.

Tomato Relish

Cut the bread out round and butter. Slice tomatoes to fit bread. Cover with grated Swiss cheese. Put a slice of thin bacon on top and brown in oven. Serve hot. — Miss FLORENCE P. WEIMER, PASADENA.

Tomato and Sardine Appetizer

Cut bread into round slices. Toast and butter. Take small tomatoes of uniform size. Peel and cut off top. Lay 2 small sardines and a half teaspoonful grated cheese on tomato. Make a drawn butter sauce seasoned with To- basco sauce. Pour over appetizer. Set in oven three min- utes and serve. — MRS. BERTHA L. TURNER.

Coquilles of Sweetbread

4 blanched sweetbreads 1 half glass white wine

1 gill veloute sauce

2 truffles

Scant teaspoon pepper

FEDERATION COOK BOOK 15

2 tablespoons good cream or 1 half ounce good butter

3 tablespoons mushroom liquor 6 mixed mushrooms

1 tablespoon salt Half teaspoon nutmeg Bread crumbs

Cut sweetbreads in small slices and stew them in a saucepan with butter, wine and mushroom liquor. Reduce them for 10 minutes, then add sauce, mushrooms and truf- fles, cut like mushrooms. Add seasoning and finish by adding 2 tablespoons cream and butter. Fill 6 ramekins with this. Sprinkle them with fresh bread crumbs. Pour a few drops of clarified butter over them and put them in the baking oven. Brown slightly for 6 minutes longer and serve on a hot dish with a folded napkin. Very good. — MRS. R. H. HUNTER, ELEVADO DRIVE, PASADENA.

Fish Timbale

Butter thickly 6 timbale moulds. Have ready some cooked macaroni. Line the moulds with macaroni. Have ready any kind of fish lobster. Fill the moulds with the fish. Take one cup of thin cream, beat thoroughly one egg and mix with the cream, salt and pepper to taste and pour the mixture over the fish then set moulds in boiling water and cook until firm. Turn out on plates and serve with a small sprig of parsley. Serve with any sauce. I use brown butter sauce with the juice of one lemon and one tablespoon Worcester sauce. — MRS. R. H. HUNTER.

Brown Butter Sauce

Two ounces of butter. Put in sauce pan and set on fire and let cook. Be careful not to burn. Put in lemon juice

1 tablespoon Worcester. Put over the timbales and serve hot. — MRS. R. H. HUNTER.

Boiled Halibut With Sauce

2 Ibs. of halibut

4 tablespoons vinegar 1 teaspoon salt

A few bay leaves

A dash of cayenne pepper

A little garlic

Put fish on to cook in hot water, add seasoning and boil 30 minutes.

16 FEDERATION COOK BOOK

Sauce — Put 2 tablespoons flour into two tablespoons melted butter over the fire, when perfectly smooth add the water in which the fish was boiled. Delicious with rice. — MRS. G. M. TILLMAX, 290 KENSINGTON, PASADENA.

Fish La Paper Sette

(Very Good)

Select nice salmon cut in pieces just large enough for each person. Then take thick writing paper and grease well with butter. Lay a slice of fish in the paper. Make a thick Hollandaise sauce, put a spoonful on top of the fish and then one large oyster. Season well. Fold the paper and secure with a tooth pick and bake very carefully. Serve very hot just as they are in the paper. —MRS. MARY BRADSHAW, CATERESS of INDIANAPOLIS, IND.

Lobster Cutlets

Boil 1 large fish lobster 15 minutes, season with lemon and cayenne pepper. When done take out and cool. Crack shell and take out all the meat. Chop fine. Be careful in clean- ing to take out all the white meat, chop fine, add salt and pepper to taste, 1 teacup milk, piece of butter size of hen egg. One dessertspoon flour rubbed together and stirred with the boiling milk. Stir all together with 1 tablespoon of parsley. Pour over lobster and let cool for 2 or 3 hours. Form into chops and dip into bread crumbs. Have fat very hot and fry. Place claws in the ends of the chops to form the bone. Serve with mushrooms or cream sauce. Garnish with parsley. — MRS. M. A. GIBBS, BERKELEY, CAL.

Salmon Croquettes

2 Ibs. boiled salmon

1 tablespoon parsley

Butter size of a hen's egg

1 small teacup of mashed potatoes

Clean salmon thoroughly. Boil in salt water one-half hour, tied up in a cloth. Drain off all water. Mash thor- oughly, add butter, salt and pepper to taste. Chop parsley fine and mix. If desired add potato, form into balls. Beat up eggs, glaze balls, boil in hot fat a couple of inches deep. Serve with hot peas. — MRS. E. ERSKINE, BERKELEY.

FEDERATION COOK BOOK 17

Baked Fish Timbales

Buy a nice piece of halibut or nice white fish, say about 2 to 3 Ibs. Have it cut the long way, scrape the fish off to a pulp, make a thickening of butter, flour and water or beef broth. Season high with salt, cayenne pepper and a dash of Worcester sauce, mix to a paste. Butter your muffin or timbale rings good. Fill them with the mixture. Place tins in a pan of water and bake in the oven until done. Turn out on a hot platter. Pour a nice drawn butter sauce over them. Grate the hard-boiled yolk of an egg over them and sprinkle with a little chopped parsley. — MRS. ELIZA- BETH ROBERTS, 66 ALESSANDRO PLACE, PASADENA.

Oyster Fricasse

1 quart oysters Milk or cream

2 tablespoons butter

1 and 1 fourth teaspoon salt

2 tablespoons flour

A few grains cayenne 1 teaspoon finely chopped parsley -1 egg

Clean oysters. Heat liquor to boiling point and strain through a double thickness of cheese cloth ; add oysters to liquor and cook until plump. Remove oysters with skim- mer and add enough cream to liquor to make a cupful. Melt butter, add flour and pour on gradually hot liquor. Add seasonings and eggs slightly beaten. — MRS. ISABELLE J. BARRAUD, SAN FRANCISCO.

White Sauce

1 tablespoon butter 1 tablespoon flour 1 half teaspoon salt 1 cup milk

Butter to be melted in sauce pan, flour and salt added immediately and whole cooked a few seconds, stirring con- stantly. Milk to be added one-third at a time. The mixture stirred constantly and brought to the boiling point after each addition of milk. Mixture to be entirely freed from lumps before the last portion of milk is added — MARIE FORD, PASADENA, CAL.

18 FEDERATION COOK BOOK

Chicken a la Providence

Prepare and boil a chicken following recipe for boiled fowl. The liquor should be reduced to 2 cups and used for making sauce with 2 tablespoons each of butter and flour cooked together. Add to sauce one-half cup each of cooked carrots (cut in fancy shapes) and green peas. Place chick- en and sauce with one-half tablespoon finely chopped pars- ley. MRS. ISABELLE J. BARRAUD. SAX FRANCISCO.

FEDERATION COOK BOOK 19

20 FEDERATION COOK BOOK

And Their Accompaniments

Roast Beef — Tomato sauce, grated horse-radish, mus- tard, cranberry sauce, pickles.

Roast Pork — Apple sauce, cranberry sauce.

Roast Veal — Tomato sauce, mushroom sauce, onion sauce, horse radish and lemons are good.

Roast Mutton — Currant jelly, caper sauce.

Boiled Fowls — Bread sauce, onion sauce, lemon sauce, cranberry sauce, jellies. Also cream sauce.

Boiled Turkey — Oyster sauce.

Duck or Venison — Currant Jelly, cranberry sauce.

Roast Goose — Apple sauce, grape jelly.

Mackerel — Stewed Gooseberries.

Beef Loaf

3 Ibs. of beef

1 and 1 half teaspoon salt

1 half teaspoon pepper

6 crackers rolled

Meat chopped fine

Add seasoning, unbeaten egg, enough to mix the crack- er crumbs. Place in a small pan solid and smooth. Cover top one-half inch deep with water. Bake slowly for three hours. If oven is too warm set pan in another pan of water. For small family use half of the amount of ma- terials.— MRS. KATE MANN BAKER.

Veal Entree (Original)

Made from the meat left over from the soup pot. Se- lect a firm piece of meat for your soup. When about cooked tender remove from the sauce pan. Cool thor- oughly. With a sharp knife cut into small squares. Pre- pare a small piece of onion and some celery ; chop together very fine. Beat 1 egg light and prepare enough cracker crumbs for the amount of meat ; pepper and salt accord- ing to the taste. When all has been arranged dip your squares into the egg, then into the mixture of onion and celery and last into the cracker crumbs. On the stove have a frying pan containing either hot butter or lard ;

FEDERATION COOK BOOK 21

into this place your veal squares allowing them to brown well and serve. — HILDA TILGHMAN, Nautilus Club, Oak- land, Cal.

Mock Duck 3 Ibs. round steak 1 half loaf bread 1 pint eastern oysters 1 small onion

3 medium-sized celery stalks 1 teaspoon butter

1 fourth teaspoon pepper

2 large tablespoons butter

Salt to taste. Oysters may be left out of this dressing if desired. Put dressing inside of steak, sew together and bake as you would a medium-sized roast, basting often. — MRS. CHARIES SMITH, 609 14th ST., BAKERSFIELD.

Hamburger Roll

2 Ibs. Hamburger steak 1 pork sausage

Mix with above dressing and bake, basting frequently. — MRS. CHAS. SMITH, 609 14th ST., BAKERSFIELD.

Stuffed Ham

Remove the bone from the ham, and fill the cavity with a dressing made to suit the taste. A good stuffing may be made of bread crumbs wet with milk, 2 eggs, a tablespoon- ful of butter, thyme and celery, and a half dozen chopped oysters.

Bind securely into shape and inclose the ham in a paste of flour and water to keep the juices in. Tie or sew the ham thus enveloped in a pudding cloth ; put in a pot of boiling water and boil gently, allowing 20 minutes to a lb. Remove the ham from the water when done and take off the bag and the paste crust. Pare the skin very care- fully. Put the skinned ham into the covered roaster; coat well with fine bread crumbs, set in a moderate oven and cook covered 10 minutes for each lb. of ham. — Miss ETHEL MILLER.

Celery Stuffing With Pork

Use one quart of bread crumbs moistened with hot milk, butter the size of an egg, and a cupful of celery cut in small pieces ; season with salt and pepper ; cut deep gashes in the pork and fill with the mixture. — L. B. RIDLEY.

22 FEDERATION COOK BOOK

Beefsteak With Oyster Blanket

Wipe a sirloin steak cut one and one-half inches thick, broil five minutes and remove to platter.. Spread with but- ter and sprinkle with salt and -pepper. Clean one pint oys- ters, cover steak with same, sprinkle oysters with salt and pepper. Clean one pint oysters, cover steak with same, sprinkle oysters with salt and pepper and dot over with but- ter. Place on grate in hot oven, and cook until oysters are plump. — MRS. ISABELLE J. BARRAUD, S. F. CAL.

Chicken Pot Pie

Cut up chicken and boil until half done. Fry 4 or 5 slices of fat pork. Lay them in the bottom of a bake pan. Place the chicken in, pour over it nearly a quart of water. Add two ounces of butter, teaspoonful of pepper and salt to taste. Cover with light biscuit crust and bake an hour. — MRS. ANNA FIELDS, 704 E. 6th ST., HANFORD, CAL.

FEDERATIOX COOK BOOK 23

24 FEDERATION COOK BOOK

Bread and Rolls

Nut Bread

7 cups of flour 3 cups sugar

2 cups nuts

7 teaspoons baking powder

3 cups milk

1 teaspoon salt

Sift the salt, baking powder and flour, add the sugar and milk lastly the nuts. This makes 3 ordinary loaves or

2 large ones. — MRS. L. E. WILLIAMS, 66 ALESSANDRO PLACE

Quick Rolls

1 cup mashed potatoes

3 tablespoons sugar

1 cake compressed yeast 1 teaspoon salt 1 cup sweet milk 3 eggs 1 qt. flour

1 half cup lard

At eleven-thirty a. m. set to rise potatoes, milk, sugar, eggs, well beaten. Dissolve in lukewarm water the yeast ; add enough flour to make a stiff batter. Then mix all together and set in a warm place to rise until 1 p. m. Take flour, add salt, lard and knead until stiff. Set aside until 3 p. m. Work down and at 5 mould into rolls, put into pans and let rise till 6 o'clock. Brush tops with melted butter, then bake in moderate oven. — MRS. B. HARVEY, 726 Fairmont Ave., Pasadena.

Quick Muffins

2 cups flour Two-third teaspoon salt

One and one-third cups sweet milk Two-thirds tablespoon butter

3 level teaspoons baking powder

Separate the eggs, drop the yolks into a larger bowl and beat them with a wooden spoon. Add the milk, salt, flour and melted butter. Beat until smooth and light. Add baking powder and mix well. Fold in the well-beaten

FEDERATION COOK BOOK 25

Pasadena National Bank

Capital and Surplus - $ 280,000.00 Resources - - - - 1,700,000.00

OFFICERS AND DIRECTORS

HENRY NEWBY. President J. H. WOODWORTH, Vice President

EDWARD J. PYLE. Carhier ISAAC BAILEY, Vice-President

H. C. HOLT, Asst. Cashier E. W. SMITH, Asst. Cashier

CHAS. N.POST H.R.LACEY EDWARD T. OFF

Safe Deposit Boxes for Rent We Pay 4% Interest on Term Accounts

W. O. HOWE & COMPANY

Furnishers to the

LADIES, MISSES, CHILDREN and BABIES

AT IN OF

44 North Raymond Avenue, Pasadena, California /

J. A. V. PIETERS P. J. PIETERS

Office Phones, Home 307, Main 311

Residence Phone, Main 641

PIETERS 6- CO.

REAL ESTATE EXCHANGES LOANS and FIRE INSURANCE

First Mortgage Loans & Specialty

224 Chamber of Commerce Pasadena, California

GEO. W. DuNAH, President

FRANK M. WILLIAMS. Sec .Treasurer

Member Pasadena Realty Board

Cornell-Williams

198 E. Colorado Street Both Phones 1888 PASADENA

Sunset Main 705 Home Phone 705

C. V. Sturdevant

NOTARY PUBLIC

REAL ESTATE

Master Tailors LOANS F|RE INSURANCE

324 East Colorado Street

26 FEDERATION COOK BO:>K

Wilson Music Co.

PHONES IDS 180 East Colorado Street

Eastman Kodaks

Edison Phonographs

Victor Talking Machines

Typewriter Repairs &• Supplies

The HO CAN Co.

Colorado and Euclid

Pasadena, California

Real Estate, Insurance, Loans

B. F. Huntington, Real Lstate

Phones 1300 318-20 Chamber of Commerce

T. w. MATHER co.

INCORPORATED

Cor. Raymond Ave. and Union St.

Pasadena, California SPECIALISTS

Dry Goods Mantles Costumes

L. H. TURNER, President A. B. STEVENS, Secretary and Treasurer

Main 95 — Telephones — Home 95

Turner £r Stevens Co.

UNDERTAKERS

95 North Raymond Avenue, Pasadena CREMATING LADY ASSISTANT

FEDERATION COOK BOOK 27

whites and fill well-greased gem pans two-thirds full. Bake in quick oven 25 or 30 minutes. — Miss EDNA JACK- SON, 726 Fairmont Ave.. Pasadena.

Nut Bread

4 cups of flour

A teaspoons baking powder

3 tablespoons sugar

1 cup chopped walnuts Salt to taste

Mix together, add 2 cups sweet milk, put in pans. Let stand. This makes 2 small loaves. Bake 30 minutes in slow oven. Grease top with little butter. — MRS. JOHN GLORIETTA ST.

Corn Bread

2 cups meal 1 cup flour

1 teaspoon baking powder 1 fourth cup molasses

1 teaspoon salt

Mix dry materials into a thick batter with water, add molasses. Bake in a well greased pan for a half hour. — Miss RUTH PRINCE, 384 N. VERNON AVE., PASADENA.

Corn Bread

2 large tablespoonfuls of corn meal 2 large tablespoonfuls of flour

2 teaspoons of baking powder sifted altogether

1 egg, beat light, add pinch of salt

2 teaspoonful of sugar

Butter size of small egg (melted) 1 cup sweet milk

If sour cream is obtainable, use 1-3 cup of cream in- stead of butter; use in cream a pinch of soda. Bake in moderate oven. — MRS. EULA B. ROBERTS, HANFORD, CAL.

Cinnamon Rolls

Make same as biscuits with half and half water and niilk. Roll out and sprinkle with cinnamon and sugar. Roll up as you would a jelly roll. Cut into biscuits and bake 15 to 20 minutes. — MRS. B. McAooo, PASADENA, CAL.

28 FEDERATION COOK BOOK

Spoon Bread

1 quart milk

1 tablespoon butter

1 cup corn meal

1 and 1 half teaspoon salt.

Heat milk to boiling point. Stir in meal to make a nice mush. When cool add eggs beaten separately, butter and salt and bake in a baking dish 20 minutes in a moder- ate oven until a light brown. Delicious. — MRS. MARY BRADSHAW, INDIANAPOLIS, IND.

Salt Rising Bread

2 thirds pint milk

2 tablespoons corn meal 1 teaspoon salt

1 tablespoon lard

1 tablespoon white sugar

Pour boiling milk over salt and meal and stir well. Set to rise at night, next morning add warm water, sugar, lard and flour, set warm place to rise. Make into loaves to rise and bake. — Tested.

Pop Overs

3 eggs 1 cup flour 1 and 1 half cups milk

1 tablespoon butter

Bake in hot pan about 40 minutes. — MRS. LILLIAN V. TURNER.

Biscuits Without Milk

Make the same as baking powder biscuit. Beat one or two eggs. Stir them into the water before putting it into the flour. Nice light biscuit will result. — MRS. WM. PRINCE.

FEDERATION COOK BOOK 29

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FEDERATION COOK BOOK 31

Vegetables

Fried Celery

6 small stalks of celery 4 ounces breadcrumbs 2 eggs Fat for frying

Wash the celery and simmer until tender in a pan of boiling salt water and drain and divide in half. Brush over with the beaten eggs. Roll in fine bread crumbs, sea- son with salt and pepper. Fry in plenty of hot fat. When a light brown color remove and drain. Sprinkle with chopped parsley and serve. — Miss SUSIE SYLMON, Pasa- dena.

Fried Okra With Ham

Mince a half pound of boiled ham fine. Mince 2 onions. Fry these in a tablespoon of butter, when they have been friend brown, add to them 2 dozen sliced spears of Okra. Stir constantly with a long handled spoon (wooden) until Okra browns. Then pour over the contents a teaspoonfuJ of tomato sauce. Let simmer until juice is absorbed and the vegetables begin to brown once more. Then remove and serve in a vegetable dish. — MRS. JULIA ROBERTS, 205 W. 3rd St., Handford.

Asparagus on Toast

Drain the cooked asparagus and cut off the tips laying these on strips tof buttered toast. Garnish with slices of hard boiled egg and serve with cream sauce. — Miss ETHYLE JONES Nautilus Club.

Rice Balls with Tomato Sauce

8 tablespoons cold boiled rice

4 tablespoons cooked meat, chopped

Spread 2 tablespoons rice on a square of cheese- cloth. Heap 1 tablespoon of meat in the center. Now carefully bring up the corners of cheese-cloth about the rice twisting together at the top and fastening with string. Drop them into boiling water for 10 or 15 minutes until hot and then turn out carefully on the platter into which you have poured the tomato sauce. Decorate with parsley.

32 FEDERATION COOK BOOK

Tomato Sauce

1 tablespoon butter 1 cup tomato juice 1 tablespoon flour One-half teaspoon salt

Mix butter and flour together in a sauce pan ; add to- mato juice, stir and cook until smooth and thick. Add salt and serve. — Miss EDNA JACKSON, 726 Fairmont Ave.

Okra Gumbo — Creole Dish

Wash okra and cut in bits. Use 1 Ib. of ham, 1 frying chicken, 1 large onion, 1 can of shrimps, 1 can of tomatoes, salt and pepper to taste. Fry ham, chicken, okra, shrimps, and onion together; cook 20 minutes. Add tomatoes and 4 cups of water. Cook 1 hour. Eat with rice. — MRS. M. FOUCHE, Pasadena.

String Beans a la Creole

Cut beans small, J/2 lb. of bacon cut small, 1 can of tomatoes, 1 can of green chili, (Ortega), 1 large onion, teaspoon of salt.

Fry bacon and onions together. Add string beans (previously boiled), tomatoes and Yi can of Ortega chili, Cook 1 hour. Add 1 cup of water, then cook 15 minutes. — MRS. M. FOUCHE, 917 Morten Ave., Pasadena.

Scalloped Potatoes

Fill a baking dish with thinly sliced potatoes. Season with salt and pepper and bits of butter. Cover potatoes with sweet milk. A little onion may be added if desired. Bake in moderate oven until tender. — MRS. WILLIAM PRINCE, Pasadena.

Spanish Rice

Boil rice until done

1 onion sliced

1 half cup grated cheese

Salt and pepper and butter to taste. Put all of these together and brown in butter. Serve hot. Very good with baked steak or shoulder. — MRS. B. McAooo, Pasadena.

FEDERATION COOK BOOK 33

Stuffed Peppers

Take 6 large bell peppers, take out seeds and pith. Chop 1 Ib. cold meat a little cold ham will flavor it nice, also 1 onion, 2 tomatoes, chop thoroughly. Mix all together, also pepper seeds, season with salt and pepper, a inch of ca- yenne pepper can be added. Add to the whole a cup of bread crumbs. Stuff the peppers and place in a pan half full of water. Bake until tender. It will require about an hour. Place slices of bacon on each before baking. — MRS. ELLA EWING, Hanford.

Stuffed Green Peppers

9 peppers

10 cents boiled ham chopped fine 1 can tomatoes

Bread crumbs grated fine

Juice of onion enough to flavor. Salt, sugar to taste. Melted butter over the top. Bake. — MRS. BERTHA L. TUR- NER. ,

Spinach Greens

1 Ib of spinach

6 slicest of breakfast bacon

2 hard-boiled eggs

1 teaspoonful of salt

Boil the eggs and set them aside to cool. Wash and pick green carefully until free from grit. Put on in water enough to cover, add salt and boil 30 minutes. Drain. Fry the bacon, pour the hot drippings over the spinach and gar- nish with the slices of bacon and boiled eggs. — MRS. G. M. TILLMAN.

Breakfast Rice

One pint milk

One teaspoonful butter

Two cups boiled rice

One teaspoonful sugar

One pinch of salt

Beat the egg, add milk rice and seasoning and bake in a moderate oven until brown. — MRS. G. M. TILLMAN.

34 FEDERATION COOK BOOK

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FEDERATION COOK BOOK

36 FEDERATION COOK BOOK

"Variety is the spice of life."

Cherry Salad

1 pint of white cherries stoned. Stuffed with whole filberts. Serve on lettuce leaf with half whipped cream and mayonnaise dressing. — Miss FLORENCE P. WEIMER, 143 S. Vernon Ave.

Cucumber and Pineapple Salad

Cut 1 large can of pineapple in little dice and 2 cucum- bers. Take the juice of pineapple and one-half box of Knox's gelatine dissolve in juice. Pour over cucumber and pineapple, put in moulds and let harden. Serve on lettuce leaves with one-half mayonnaise, one-half whipped cream. Garnish. — Miss FLORENCE P. WEIMER, Pasadena Cateress.

Marshmallow Salad

1 fourth Ib. marshmallows cut up

1 half Ib. pecan nuts broken in bits

1 cup white cherries

1 cup pineapple cut up

Dressing, 1 half cup whipped cream

1 third cup mayonnaise

Chill the fruits and before serving mix with dressing and place on lettuce leaf. — MRS. ETTA V. MOXLEY, First Vice President of State Federation, Santa Monica.

Heavenly Hash

Yolks of 4 eggs

1 cup powdered sugar

1 half teaspoon salt

Juice of 1 lemon

6 bananas

4 oranges

Beat the yolks till very thick and into them gradually sugar and salt. Whip till sugar is dissolved, add lemon juice and beat again. Peel and slice thin oranges and bananas. Put in a deep dish a layer of bananas then one of the mix- ture next one of the oranges and then one of the dressing again, going on in this manner until all of the ingredients are used up. Put bananas on top. Pour the rest of the dressing on. Serve cold. — MRS. E. WINN, Pasadena.

FEDERATION COOK BOOK 37

Fruit Salad

6 oranges cut in pieces 3 bananas cut in dice

1 small can of sliced pineapple cut in pieces 1-3 of a cup of shelled pecans (chill)

Mix with 2-3 mayonnaise dressing and 1-3 whipped cream Serve on lettuce leaves garnished with maraschino cher- ries.— B. L. TURNER, Pasadena.

Chicken Salad

1 quart of chicken 1 tablespoon vinegar 1 pint of celery 1 teaspoon of salt 1 tablespoon of oil 1-2 teaspoon pepper

Mix with mayonnaise dressing. — MRS. LAWSON, Pasa- dena Ave.

Peach Salad

Halve and stone large fresh peaches. Fill the cavities with a mixture of broken walnuts, pieces of pear and a dash of celery or parsley. When serving garnish with parsley and serve with whipped cream dressing. — Miss LEONYA JONES, Nautilus Club.

Mayonnaise Dressing

Yolk of one egg

Half teaspoonful of salt

Dash of cayenne pepper

1 cupful of salad oil

11-2 teaspoonfuls of lemon juice

Put yolk of egg in bowl add salt and pepper. Beat thoroughly, then add oil little at a time until all is used. Beat until smooth. Then add lemon juice. — Miss CORINA B. HICKS, Pasadena.

Jellied Potato Salad

One quart cold boiled potatoes cut in dice. Coat small moulds with gelatine decorate with sliced pimolas. Put the potatoes with a very little onion, celery and cucumber into the mould. Season the rest of the gelatine which is the re- mainder of the half box used, with parsley and onion and

38 FEDERATION COOK BOOK

pour over the ingredients in the mold, chill and turn out on a lettuce leaf. Serve with mayonnaise in which a cup of shrimps has been chopped. — MRS. ETTA V. Moxley, Santa Monica Cateress.

Spanish Salad

Cut in half several hard-boiled eggs, and place them at intervals on the lettuce on your salad bowl or plate. In be- tween, place stuffed olives and a few tomatoes cut in two. Cover each egg with mayonnaise. Place this dish in front of the hostess, who will serve to each guest, one of each of the ingredients of the salad. — MRS. W. Y. RANSOM, Pasa- dena.

Potato Salad

For a small family. — Pare 4 large potatoes. Place in hot water and boil until soft. Remove from water and mash very smooth. Add a little butter. 1 teaspoonful salt 1 teaspoonful celery seed 1 tablespoonful sugar 1 tablespoon vinegar 1 small onion chopped very fine

Black pepper to suit taste. Mix thoroughly and place in dish ready to serve. — MRS. ATCHISON, Los Angeles.

Tomato Salad

Peel and hull out tomatoes then put in each tomato a teaspoonful of French dressing. Set in ice box. Take the part hulled out, cut fine 1 cucumber, small bunch celery, 1 onion, green pepper chopped up, then mixed with 4 table- spoons French dressing. Put in ice box. When ready to serve put mixture in each tomato, a tablespoon of mayon- naise on top served in lettuce leaves with bread buttered and cheese grated between, then toasted. Makes a fine salad. — MRS. MADGE LAWSON, Pasadena Ave., Pasadena, Cal.

Salmon Salad

Flake remnants of cold boiled salmon. Mix with French mayonnaise or cream dressing. Arrange on nests of lettuce leaves. Garnish with the yolks of a "hard-boiled egg," forced through a potato ricer and white of egg cut in strips. — MRS. ISABELLA J. BARRAUD, San Francisco.

FEDERATION COOK BOOK 39

De John Salad

Pare 6 Bartlett pears, care being taken not to remove stems. Cut in thin slices and serve in original shapes on letuce leaves. Serve with French dressing. — MRS. ISABELLE J. BARRAUD, San Francisco.

Pepper and Grape Fruit Salad

Cut slices from stem ends of six green peppers, and re- move seeds. Refill with grape fruit pulp, finely cut celery and English walnut meat broken in pieces allowing twice as much grape fruit as celery, and two nut meats to each pep- per. Arrange on chicory or lettuce leaves and serve with mayonnaise dressing. — MRS. ISABELLE J. 'Barraud, San Francisco.

Lobster Salad

Select heavy small lobsters rather than large ones. Put them in warm water and let them boil for about half an hour. Take from shells and claws all the meat that is eata- ble. Cut in blocks and let it cool thoroughly. Use mayon- naise dressing. Serve in a nest of lettuce on a dish. Mix about one-fourth of the dressing with the cut lobster. Put the rest of the dressing on top of the salad. Garnish, with tufts of the lettuce and the small claws of the lobster. — MRS. CHAS. WILLIAMS, S. Pasadena Ave.

Cream Salad Dressing

4 tablespoons butter

1 tablespoon sugar

1 tablespoon flour

1 teaspoon salt

1 cup sweet milk

1 half cup vinegar

1 large teaspoon mustard

Pinch of red pepper

First melt the butttr in sauce pan, add flour, stir till smooth. Add milk, stir till it begins to boil. Place pan in a larger one filled with hot water. Let cook a few minutes stirring occassionally so it won't lump. Beat eggs light, add to them salt, pepper, sugar and mustard which have been mixed dry. Add vinegar and stir all into the boiling mixture. Let cool and it is ready to use. — MRS. B. FIELDS, 704 E. Sixth St., Hanford.

40 FEDERATION COOK ROOK

Crab Salad

Boil the crabs and when done remove the meat in as large pieces as possible. Pour over this a French dressing made of salad oil, vinegar, pepper and salt. Serve with white lettuce leaves. Crab salad is much improved by re- maining on ice a few hours. — MRS. MADGE LAWSON, 410 S. Pasadena Ave.

Salad Dressing Romaine

Mix together in a bowl, 1 teaspoon grated onion, 1 tea- spoon of lemon juice and 1 saltspoon of salt, dry mustard, powdered sugar and white pepper, a tablespoon of vinegar, 3 tablespoon of olive oil. — B. L. TURNER.

Boiled Salad Dressing

1 half teaspoon salt

1 and 1 half tablespoons sugar

1 half tablespoons flour

1 and 1 half tablespoons melted butter

1 fourth cup vinegar

1 teaspoon mustard

A few grains cayenne Yolk of 2 eggs

3 quarters cup sweet milk

Mix dry ingredients. Add yolk of eggs beaten lightly. Add to this scalded milk and cook in double boiler until thick. Add hot vinegar slowly. — Miss MYRTLE B. CRAIG. Teacher of Domestic Science, Lincoln Institute.

Salad Dressing

6 tablespoons vinegar

4 tablespoons thick cream 1 teaspoon salt

1 teaspoon salt

1 half teaspoon mustard

1 tablespoon sugar

Beat eggs, add all ingredients, put in double boiler. Just allow it to boil a minute, then add one piece of butter the size of a walnut. Put it away to cool. Thin with either milk or cream for use. Salad can be made of potatoes, onions, eggs and nuts if you have them. — Miss F. WELCHER 228 W. Third St., Hanford.

FEDERATION COOK BOOK 41

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42 FEDERATION COOK BOOK

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