PASADENA, CAL

Los Angeles Gas

and Electric

Corporation

64 North Raymond Atfenue

SHOE ) CO.

83 North Raymond Avenue Opposite Postoffice

FEDERATION COOK BOOK 87

stir well into the mixture and set aside to congeal; either way is delicious. This will serve ten persons well. — MRS. L. PERRY, 492'/2 S. Fair Oaks Ave., Pasadena.

Frozen Plum Pudding

1 pint milk

Yolks of 6 eggs

1 tablespoon vanilla

1 small can of pineapple

1 fourth candied or preserved cherries

1 pint of cream

2 cups of sugar

2 tablespoons chocolate

3 bananas juice of 1 orange

Make a custard of the eggs, milk and sugar, in a double boiler ; melt the chocolate and put it in the custard. When custard is cold put it in the cream, fruit and flavoring and freeze very stiff. — MRS. L. PERRY.

Caramel Ice Cream

1 quart milk, put it on to heat. Put 1 cup granulated sugar in sauce pan, place on the stove and let it melt to a dark brown, stirring all the time and as soon as the last bit is melted pour into the warm milk ; beat the yolks of 4 eggs and stir in together with one heaping teaspoon flour, a half cup of sugar, a small piece of butter. As soon as it begins to thicken remove from fire and add a quart of cream and freeze when cool. — MRS, BERTHA L. TURNER, State Super- intendent of Domestic Science.

1 quart of water. 21-2 cups of sugar and flavoring. Boil water and sugar together for 10 minutes ; add fruit juice to syrup.

Lemon Ice — 4 lemons and 1 orange, or 6 oranges and 1 lemon ; or 1 quart of strawberries and 1 lemon.

Cherry Ice — Pit and crust two quarts of cherries, sprin- kle with a quart of sugar. Add the crushed kernels of a dozen cherries and let stand two hours. Add a pint of water, press through a strainer, and partially freeze. When nearly frozen, add the stiffy whipped whites of two eggs and finish freezing. Serve in glasses with decorations of fresh cherries or small candy water lilies. — MRS. KATE MANN BAKER. Pasadena.

88 FEDERATION COOK BOOK

The Parson's Pineapple Ice

1 quart canned pineapple

2 Ibs. granulated sugar Juice of 6 lemons White of 3 eggs

Add lemon juice to the pineapple.. Dissolve sugar in

3 quarts of water and let come to a boil. Set aside to cool. Stir in the fruit and begin to freeze. When about half frozen open and add the beaten whites and finish freezing. This makes one gallon. — MRS. G. M. TILLMAN.

Sherberts are ices made of milk instead of water. When the ice is nearly frozen add the stiffy whipped whites of two eggs and finish the freezing.

Strawberry Milk Sherbet

Mash a pint of hulled berries, add three-fourths of a cup of sugar and the juice of a lemon. Stir until the sugar is melted, then set on the ice, meantime freeze a pint of milk sweetened with a half cupful of sugar and favor with vanilla. When of a mush like consistency strain into it the fruit juice and finish the freezing. — MRS. K. M. BAKER.

Old Pacific Slope Punch

For 3 gallons of puch, 2 dozen lemons. Take the juice of 11-2 dozen lemons, add 2 Ibs. of sugar and let stand 30 minutes, then add 4 quarts claret wine, the other half dozen lemons rolled and sliced thin, add large piece of ice, 3 quarts of charged water and 1 pint more of claret. — MRS. B. L. TURNER.

Siberian Punch

1 quart thick cream

1-2 pint white of eggs beaten

1-2 tablespoon cornstarch

1-2 pint fine sugar

2-3 cup of best brandy

Let cream come to boiling point. Mix eggs, sugar, corn starch together, then stir slowly in boiling cream, until cooked, let cool, add brandy when partly frozen and can- died fruit. — MRS. B. L. TURNER, Pasadena.

Orange Frappe

Peel sweet oranges and chop the fruit very fine, remov- ing all seeds and bits of membrane. Add sugar to taste

FEDERATION COOK BOOK

and to a pint of the orange juice and pulp a half pint of cold water and the juice of two large lemons. If more sugar is needed add it now. Turn into a freezer and grind until quite stiff, then pack down and leave to ripen for three or more hours. Before serving, put a maraschino cherry on top of each glass of frappe. — MRS. KATE MANN BAKER.

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FEDERATION COOK BOOK 91

Preserves and Jellies

1 quart raspberry juice 1 quart Logansberry juice 1 Ib. box of currants 1 quart blackberry juice 1 Ib. box of raisins

1 doz. oranges and peel cut in little dice

One cup sugar for every cup of juice. Boil hard for 20 minutes. Put in jelly glasses. — Miss FLORENCE P. WEIMER, Pasadena.

Orange Marmalade

7 cups of water

7 oranges

7 cups of sugar

Take 7 nice ripe oranges (not soft) slice them thin and let them stand in water for 48 hours, then add sugar. Boil all together until as thick as you wish in the same water. This marmalade will not be bitter.— MRS. COMMENT PRINCE, 318 Kensington, Pasadena.

Orange Marmalade

5 large oranges sliced thin 3 quarts of water

Put all in kettle and boil a half hour. Add 3 quarts of sugar and boil 3 quarters of an hour. Fill glasses. Set away. Delicious. — MRS. WESLEY MILLER, Pasadena.

Strawberry Preserves

Select choice firm berries. Measure pound for pound of the fruit and sugar, pour the fruit over the berries and let stand over night. With a wire spoon or ladle dip the berries out of the juice and put on a platter to dry in the hot sun for a day. Put on the juice, let cook until thick and ready to pour in the glasses or jars, drop in the berries and fill your jars, then pour the hot syrup over them and seal. They will be whole red berries almost as bright as when fresh. The same recipe is good for any berries. — MRS. ELIZABETH ROBERTS, 66 Alessandro Place, Pasadena.

92 FEDERATION COOK BOOK

Orange Jelly

Take 12 oranges, grate the rind of 6. Cut the 12 oranges together. Take 7 lemons, grate the rind of 3. peel 4, Cut the 7 lemons with the oranges, cut in small pieces. Measure the fruit. To each cup of fruit put 1 half cup of water. Put on and boil 40 minutes. Set off and stand 24 hours, strained; to each cup of juice and 1 and 1 half cup of sugar. Boil 20 minutes. — MRS. M. B. DANLEY, 502 Worcester Ave., Pasadena.

Red Watermelon Preserves

1 Ib. red watermelon 1 Ib. granulated sugar Ginger and lemon to taste

Cut ripe melon in small pieces, take out the seeds. Make a syrup of the sugar, add ginger root or powdered ginger and sliced lemons for flavoring. Let boil about 15 minutes, then add the melon and cook in the syrup until it is trans- parent. Seal as you would peaches or other preserves. Very good. — MRS. G. M. TILLMAN, Second Honorary President of State Federation.

Grape Fruit Marmalade

Take 6 medium sized grapefruits and put on to boil in cold water. Boil until tender when pricked with a fork pour off the water and when cold, cut unpeeled into little cubts taking care to pick out all of the seeds ; measure pound for pound of fruit and sugar, add one cup of water, cook until the fruit is clear and the syrup thick, put away in glasses or jars. Same recipe may be used for lemon. — MRS. ELIZABETH ROBERTS, 66 Alessandro Place, Pasadena.

Fig Sweet Pickles

Peel the fruit and put in the hot sun to dry for a day or two, make a syrup of 6 Ibs. of fruit to 3 Ibs. of sugar, 1 quart vinegar, season with spice, cinnamon and ginger, add a cup of water and boil to a nice syrup, drop in the figs and boil until tender, put in jars and pour the boiling syrup over them and seal. — MRS. ELIZABETH ROBERTS, 66 Alessan- dro Place, Pasadena.

FEDERATION COOK BOOK 93

Stuffed Dates

Make a cut the entire length of dates and remove the stones. Fill cavities with English walnuts or blanched al- monds or pecans, and shape in original form. Roll in gran- ulated sugar, and pile in rows on a small plate covered with a doily. — MRS. ISABELLA J. BARRAUD, San Francisco.

Chocolate Candy

1 half cake chocolate

2 cups sugar

Cook in a sauce pan, stirring until done, then beat until stiff. Pour in a greased pan and when cool, cut into squares — MRS. LILLIAN V. TURNER, Pasadena.

Peanut Brittle

Shelled nuts Granulated sugar

Put sugar in a frying pan over a slow fire and stir con- stantly with a wooden spoon till the sugar is melted and brown. Have the nuts on a pan and pour the melted sugar quickly over them. — Miss RUTH PRINCE, Pasadena.

1 cup granulated sugar

1 cup nut meats

2 tablespoons butter

2 cups light brown sugar 1 half cup milk

Stir all except nuts over fire. Boil without stirring until a very soft ball is formed, when it is dropped in cold water. Take from the fire, add nuts and beat. Turn into buttered pan and when cold cut into squares. — Miss RUTH PRINCE, Pasadena.

94 FEDERATION COOK BOOK

Breads and Rolls 24

Cakes 63

Cookery Jingles 3

Cookies and Small Cakes. 78

Dedication 1

Puddings and Pies , 50

Rule for Baked or Boiled Custard 50

Fish, Oysters and Entrees. ., 14

Ice Cream, Ices, Sherbert. 84

Meats • 20

Preserves and Jellies 91

Sandwiches and Cheese . 46

Soups • 6

Vegetables 31

For Your Wants Consult the Following

Awnings 9

Bakery 57, 86

Bank 10, 25, 70

Cateress 10, 42, 69

Clothing, Men's 86

Confectionery 57

Decorator, Interior 86

Doctor 58

Dressmaking 69

Dry Goods 10, 25, 26

Employment agency ,.' 42

Fixtures, Lighting 41

Floor Contractor 9

Flower Shop 69

Groceries and Cured Meats 9, 69, 85, 86

Hardware 42

Jeweler 9

Laundry 57

Lighting 10, 41, 86

Meat Market 41, 58

Music 26

Optometrists 86

Poultry and Eggs 85

Real Estate and Insurance 9, 10, 25, 26, 70

Relishes 42

Repair Shop, Shoes 70

Shoes 57, 86

Tailors, Sleaners. Dyers 10, 25

Undertakers 26, 41, 58, 70