WESTERN MUSIC CO

PIANOS and PLAYER PIANOS

12-14 EAST FOURTH ST. RENO, NEV.

THE JUST-WED COOK BOOK 73

California

James ^Daniel, Prop.

PHONE 537

Finest class of

Beef, Pork Mutton and Sausage

always ready and on sale to families at

Popular Prices

We handle Poultry also

Wagon mil call and ma£e deliveries

TRY OUR MEATS

355 N. Virginia Street Reno, Nevada

74 THE JUST-WED COOK BOOK

BOAST LOIN OF VEAL

Leave in the kidney, around which put considerable salt. Make a dressing the same as for fowls; unroll the loin, put the stuffing well around the kidney, fold and secure with several coils of white cotton twine wound around in all directions; place in a dripping pan, with the thick side down, and put in a rather hot oven, letting it cool down to moderate; in one-half hour add a little hot water to the pan, and baste often; after half an hour turn over the roast and when done sprinkle lightly with Gold Medal Flour and baste with melted butter. Before serving carefully remove the twine. A roast of four or five pounds will bake in about two hours. For a gravy skim off some of the fat if there is too much in the drippings; dredge in Gold Medal Flour; stil until brown, add hot water if necessary; boil a few minutes, stir in sweet herbs as fancied and put in a gravy boat. Serve with green peas and lemon jelly.

ENTREE OF VEAL

Take a piece of butter the size of an egg, three pounds of raw veal, one tea- spoonful salt, one of pepper and two eggs. Chop fine and mix together, adding two tablespoonfuls of water. Mold this into a loaf, then roll into two table- spoonfuls of pounded crackers and bake two hours. When cold, slice.

DIAMONDS WATCHES RINGS LAVALLIERES CHAINS

Watchmaker

r* pescc Cffiilto

** Jeweler

ROSARIES CROSSES IVORY SETS CLOCKS

PRECIOUS STONES

245 LAKE ST. PHONE 1592 RENO. NEVADA

FRIED SWEETBREADS

For every mode of dressing they should be prepared by half boiling, and then putting them in cold water; this makes them whiter and firmer. Dip in beaten egg and then in bread crumbs, pepper and salt and fry in lard. Serve with peas or tomatoes.

VEAL CUTLETS, BREADED

Trim and flatten the cutlets, add pepper and salt, and roll in beaten egg, then in cracker crumbs. Fry in good dripping, turn when the lower side is brown. Drain off the fat, squeeze a little lemon juice upon each, and serve in a hot flat dish.

CALVES LIVER AND BACON

Cut liver in one-half inch slices, soak in cold water twenty minutes, drain, dry and roll in Gold Medal Flour. Have pan very hot. Put in bacon thinly sliced, turn until brown; put on hot platter. Fry liver quickly in the hot fat, turning very often. When done, pour off all but one or two tablespoons fat, dredge in Gold Medal Flour until it is absorbed, and stir till brown. Add hot water gradually to make smooth gravy, season and boil one minute. Serve separately.

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THE JUST-WED COOK BOOK 75

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VEAL LOAF

Three pounds chopped veal, one pound fresh pork chopped fine, three well ten eggs, butter size of an egg, one pint of bread crumbs, 1 tablespoon of salt, 1 teaspoon black pepper, one-half teaspoon each of thyme and sage. Make

beaten eggs, butter size of an egg, one pint of bread crumbs, 1 tablespoon of

pepper, one-h into loaf, take piece of white muslin and wrap securely, also the ends. Place

in a baking pan with very little water. Baste often. Turn so as to brown both sides. Leave in cloth until cold.

BEEFSTEAK AND ONIONS

Take thick beefsteak (that which is not so tender will answer), cut it in pieces ready to serve; put into a spider with a little hot water; slice up three or four onions, and stew very slowly several hours. Let the water boil out and the meat become brown, then stir flour into the fat which has come from the meat. If there is too much, take some out and pour on boiling water, and stir until the flour is cooked. Pour the meat and gravy into a deep dish or platter and serve. Pieces of cold roast or steak can be used.

Bay leaves, which can be obtained at the druggist's, are a good substitute for those who do not like onions, but the leaves should be taken out before sending to the table.

BROILED STEAK

Select your steak carefully. The wide end of the slice of "Porterhouse" is nice, or the "loin." Have the gridiron hot and buttered, and over hot coals; place the beef upon the gridiron, and cook till the blood begins to start upon the upper side before turning, if the fire is not too hot. To retain the juice, beef should be cooked rapidly at first. Turn frequently rather than scorch. When done, remove to the platter and season to the taste. Use no salt while cooking. This prevents the blood from escaping. Serve with mushrooms.

BEEFSTEAK ROLL

Select a nice, tender, sirloin steak; pound it well, season with salt and pep- per; then make a nice dressing of chopped bread, well buttered, salted and peppered, with a little sage, and mixed together with a very little warm water. Spread this on the meat, then begin at one end and roll it together; tie with strings. Put into a dripping pan with a little water. Bake about three-quar- ters of an hour. To be eaten warm, or sliced cold for tea.

SPICED VEAL

Chop three pounds of veal steak and one thick slice of salt pork, as fine as sausage meat; add to it three Boston crackers, rolled fine; half a teacup of to- mato catsup, three well-beaten eggs, one and one-half teaspoons of salt, one teaspoon of pepper, and one grated lemon; mould it in the form of a loaf of bread, put it into a small dripping pan, cover with one rolled cracker, and baste with a teacupf ul of hot water and two tablespoons of butter. Bake three hours, basting very often. %

CREAMED DRIED BEEF

Pick in small pieces one-fourth of a pound of thinly-cut rather moist dried beef and brown in a little butter. When brown pour in it a coffecupful of milk and cream. Let it come to a boil and slightly thicken with a little butter and Gold Medal Flour creamed together. When it boils, pour it over a platter of brown toast and serve it at once.

76 THE JUST-WED COOK BOOK

BEEF BALL

Three pounds choice beef (rare) chopped fine, ten butter crackers crushed thoroughly, half teacup butter, pepper and salt to taste, half cup water, all well together, press down hard in pans, dip a few spoonfuls of the

........ * r- - - - water

in which the beef was boiled over the top, and bake one and a half or two hours. Slice when cold.

VEAL OB LAMB PATTIES

Use cold veal or lamb; chop fine, taking equal parts of meat and bread crumbs; season with sage, salt and pepper, and moisten with eggs and melted butter, or gravies from the meat; make into little cakes, and fry in butter till well browned.

VEAL LOAF

Three pounds of veal, one and one-half pounds of salt pork, both chopped fine; two pounded crackers, two eggs well beaten, one nutmeg, two teaspoons of pepper, two teaspoons of chopped parsley, two teaspoons of celery, and the rind and juice of one lemon. Put batter on the loaf after kneading. Bake in

TO BOIL COBNED BEEF

Wash it thoroughly and put into a pot that will hold plenty of water; the water should be cold; skim with great care; allow forty minutes for every pound after it has begun to boil. The goodness depends much on its being boiled gently and long. If it is to be eaten cold, lay it in a vessel which will admit of its being pressed with a heavy weight, as salt meat is very much im- proved by pressing.

MUTTON CHOPS

Trim off the superfluous fat, and broil over a bright fire; season and butter them when cooked; do not have them rare. They can also be fried by first dredging with flour or bread crumbs.

BAKED TONGUE

Season with common salt, a very little saltpetre, half a cup of brown sugar, pepper, cloves, mace and allspice, powdered fine. Let it remain for a fort- night, then take out the tongue, put it in a pan; lay on some butter; cover with bread crumbs, and bake slowly till so tender that a straw will easily go through it. To be eaten cold. Will keep a long time, and is very nice for tea.

FRIED LIVER

Cut it in slices, and lay in cold salt water to draw out the blood. Some place it over a slow fire till the liver turns white. Take it out, roll each piece in flour or bread crumbs, season and put in hot lard. Cover, and cook slowly, till the liver is tender, then uncover and fry quickly till brown. Another way is to pour boiling water on the liver for a few moments, and proceed as above.

IRISH STEW

Take five or six mutton chops; the same quantity of beef, veal and pork; six or eight Irish potatoes, peeled and quartered; three or four onions sliced, and salt and pepper to taste; add a pint of good gravy, flavored with catsup, if liked. Cover all very closely, and let it simmer slowly for two hours (never allowing it to stop simmering). A slice or two of ham is an improvement. Stir occasionally to prevent burning.

HARMONY IN THE HOME THAT HAS A PIANO

WESTERN MUSIC CO. RENO, NEVADA

THE JUST-WED COOK BOOK

SIERRA BEER

Closer to a Temperance Drink Than Any Other Beer. Phone 581

BOILED BEEF'S TONGUE

Boil a medium sized tongue three hours, or until so tender a broom corn will go through it easily; skim frequently when it begins to boil. When first re- moved from the fire skin it and set away to cool. If a pickled tongue, the water should be cold when put on to boil; if a fresh one salt thoroughly half an hour before taking it up.

HASH ON TOAST

Cold pieces of beefsteak are nice, chopped fine, cooked in a little butter and water, and thickened with flour; pour over pieces of toast laid on a platter, and moisten with hot water, salted. Garnish with hard-boiled eggs.

HASH, WITH POTATOES

Cold pieces of beef, either boiled, broiled or baked, can be used for the dish. Free the meat from all pieces of bone, chop fine, and mix with two parts of potatoes to one of beef. Potatoes boiled with the skins on are best. They should be cold, and chopped not quite so fine as the meat. Put them in a spider with melted butter or clarified drippings, and just enough hot water to keep from burning. Season to taste, and keep stirring till the whole is cooked to- gether. If liked crisp, let it remain still long enough to bake a crust on the bottom, and then turn out on a flat dish. Other meats may be used instead of beef.

LAVALLIERES

245 LAKE ST.

Watchmaker

PHONE 1592

ROSARIES CROSSES IVORY SETS CLOCKS

PRECIOUS STONES

RENO. NEVADA

TO ROAST A SHOULDER OF MUTTON

Season and roast the same as beef, basting with butter and water till there is gravy enough to use. It requires to be cooked more than beef. Serve with currant jelly.

Clean pigs' feet and ears thoroughly, and soak them a number of days in salt and water; boil them very tender and split open. (They are good fried.) To souse them cold, pour boiling vinegar over them, spiced with pepper corns and a little salt. They will keep good, pickled, for a month or two.

LAMB WITH RICE

Partly roast a small fore-quarter of lamb; cut it in pieces, and lay in a dish; season, and pour over a little water; boil a pint of rice till dry, salt it, and stir in a piece of butter, also the yolks of four well-beaten eggs, only reserving enough to put over the top; spread the rice and the remainder of the eggs over the lamb, to form a covering; bake a light brown.

TO GLAZE HAM

The ham should be a cold boiled one, from which the skin was removed when hot. Cover the ham all over with beaten egg; make a thick paste of cream, pounded cracker, salt and a teaspoonful of melted butter. Spread this evenly over the ham and brown in a moderate oven.

78 THE JUST-WED COOK BOOK

RflYfll RFFR If purcbased *>y tbe wife wil1 keep

nU I n L ULLu Husband Home. RENO BREWING CO.

BEEF'S HEART STUFFED

After washing the heart thoroughly cut it into dice one-half inch long; put into a saucepan with water enough to cover. Remove scum. When nearly done add a sliced onion, a stalk of celery chopped fine, pepper and salt and a piece of butter. Stew until the meat is very tender. Stir up a tablespoonful of Gold Medal Flour with a small quantity of water and thicken the whole. Boil up and serve.

BEEF STEWED WITH ONIONS

Cut two pounds of tender beef into small pieces, season with pepper and salt; slice one or two onions and add to it, with water enough to make a gravy. Let it stew slowly, till the beef is thoroughly cooked, then add some pieces of butter rolled in Gold Medal Flour, enough to make a rich gravy. Cold beef may be cooked in the same way, but the onions must then be cooked before adding them to the meat. Add more boiling water if it dries too fast.

BEEF TIMBALES

Free left-over meat from fat and gristle, put through meat chopper, cutting finely. To one pint of meal add one teaspoonful of salt, one-eighth teaspoonful of pepper, put one-half cup of stock or water, two tablespoonfuls of bread, crumbs and one t ablespoonful of butter together in a saucepan over the "sim- mering burner; when hot, add to it the meat; take from the fire and stir in carefully two whole eggs, well beaten. Put mixture in buttered custard or timbale cups, stand in baking pan half filled with hot water. Bake in moderate oven fifteen to twenty minutes. Serve with tomato sauce.

FRIED TRIPE

Should be washed in warm water and cut into squares of three inches; take one egg, three tablespoonfuls of Gold Medal Flour, a little salt and make a thick batter by adding milk; fry out some slices of pork, dip the tripe into the batter and fry a light brown.

TRIPE STEW

Meit in stew kettle two tablespoonfuls lard, one of butter; add three medium- sized onions, three cloves and garlic, all chopped very fine; one cup chopped greens, a little parsley; one-quart can strained tomatoes, a pinch of dried mush- rooms, if handy; pepper and salt to suit taste; six large potatoes cut in quarters, lastly, three pounds plain boiled tripe cut in thin strips. Add boiling water if too dry. Serve hot.

Take cold pieces of beef that have been left over and chop them fine; then add cold boiled potatoes chopped fine; add pepper and salt and a little warm water; put all in a frying-pan and cook slowly for about twenty minutes.

BEEF A LA MODE

Take a piece of meat, cross-rib is best, put a slice of bacon or some lard in the bottom of pot, then the meat, and fill up with water till the meat is covered; then take two onions, some pepper-corns, cloves, bay leaves, one carrot and a crust of brown bread, salt and some vinegar; pepper, sprinkle flour over top and boil slowly.

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WESTERN MUSIC CO. RENO, NEVADA

THE JUST-WED COOK BOOK 79

Closer to a Temperance Drink Than Any Other Beer. Phone 581

OX-TAIL SAUTE

About twenty cents worth of ox-tail for three people. Have them dis- jointed in pieces about an inch long. Take one large onion and brown in butter, one carrot, one turnip, one small piece of garlic, enough water to cover and cook slowly for four hours.

BOILED BEEF WITH CABBAGE— German Style

Take one head of cabbage, and after removing all soiled and bruised leaves, cut in sections lengthwise making about eight or nine pieces, leaving the piece of heart attached to each piece to hold it together. Place in the kettle on top of beef, which has been boiling some time; boil together for one hour. Salt to taste and pepper. Lift out the meat, let the cabbage boil a few moments longer in the beef broth and send it to the table.

HOT BEEF LOAF

Take three pounds of steak from the round and grind it through a chopper. Beat two eggs, pepper and salt, one and one-half of fresh, soft bread crumbs. Press this into a shallow, oblong, tin loaf -shaped pan and cover with about eight slices of salt pork, cut thin. Add one-half cupful of water to the pan, bake an hour, basting often, then put in on a warm platter, removing pieces of pork. Thicken the gravy in the pan with a little Gold Medal Flour, and one-half canful of stewed mushrooms; pour over and around the meat and serve hot. It is good when cold if cut in slices and served with lettuce salad.

BEEF PIE WITH POTATO CRUST

When you have used the best of a cold roast of beef take the small pieces, or as much as will half fill a granite baking pan; also any gravy, a lump of butter, a bit of sliced onion, pepper and salt, and enough water to make plenty of gravy; put over a fire, thicken by dredging in a tablespoonful of Gold Medal Flour; cover it up where it may stew gently. Now boil a sufficient quantity of potatoes to fill up your baking dish, mash smooth and beat light with milk and butter and lace in a thick layer on top of meat. Brush it over with egg, place the dish in an over and let remain long enough to become brown. There should be a goodly quantity of gravy left with the beef, that the dish be not dry and tasteless.

ROLLED STEAK

Take a good rump steak, flatten and lay upon it a seasoning made of bread crumbs, parsley, pepper and salt, mixed with butter beaten to a cream. Boll up the steak, bind it evenly, and lay it in a dish with a cup of boiling water. Cover with another dish and bake forty minutes, baste often.

80 THE JUST-WED COOK BOOK

CAPER SAUCE

Two tablespoonfuls butter, one tablespoonful Gold Medal Flour; mix well; pour on boiling water till it thickens; and one hard-boiled egg, chopped fine, and two tablespoonfuls of capers.

GIBLET SAUCE

Take the liver, heart, gizzard and neck of a chicken, wash and boil in salted water. Let boil till tender. Take them out with a skimmer and chop into coarse pieces. Put them back, add a little butter and thicken to a cream Pepper and salt, boil a few minutes and serve.

SAUCE ROBERT

One cup brown sauce made with stock, one teaspoonful sugar, one teaspoon- ful mustard, one tablespoonful vinegar. Simmer five minutes.

TOMATO MUSTARD

One peck of ripe tomatoes, boiled with two onions, six red peppers, four cloves of garlic, for one hour; then add a half pint or half pound salt, three tablespoonfuls black pepper, half ounce each ginger, allspice, mace, cloves; boil again for one hour longer, and when cold add one pint of vinegar and ? quarter pound of mustard; and if you like it very hot, a tablespoonful of cayenne.

MINT SAUCE

Mix one tablespoonful of white sugar to a half teacupful of good vinegar; add the mint and let it infuse for half an hour in a cool place before sending to the table. Serve with roast lamb or mutton.

CELERY SAUCE

Mix two tablespoonfuls Gold Medal Flour with half teacupful butter, have ready a pint of boiling milk; stir the flour and butter into the milk; take three heads of celery, cut into small bits and boil for a few minutes in water, which strain off; put the celery into the melted butter and keep stirred over the fire for five or ten minutes. This is very nice with boiled fowl or turkey. CURRANT JELLY SAUCE

Melt one-half glass currant jelly over slow fire. Add one cup hot brown sauce; stir well and simmer one minute.

CREAM OR WHITE SAUCE

One cupful milk, a teaspoonful Gold Medal Flour and a tablespoonful of butter, salt and pepper. Heat butter in pan when hot, but not brown, add the flour. Stir until smooth; gradually add the milk. Let it boil up once. Season with salt and pepper and serve. This is nice to cut cold potatoes into and let them heat through. They are then creamed potatoes. It also answers as a sauce for other vegetables, omelets, fish and sweetbreads, or, indeed, for any- thing that requires a white sauce. If you have plenty of cream, use it, and omit the butter.

HOLLANDAISE SAUCE

Cream one-half cup butter. Add four well-beaten egg yolks, then the juice of one-half of a lemon, one-half teaspoonful of salt and a dash of cayenne. Pour a cupful of hot water in slowly. Mix and set in a saucepan of hot water. Stir until the sauce becomes a thick cream. Do not allow it to boil. Stir a few minutes after removing from the fire. It is a fine sauce for fish, asparagus or cauliflower.

HARMONY IN THE HOME THAT HAS A PIANO

WESTERN MUSIC CO. RENO, NEVADA

THE JUST-WED COOK BOOK 81

D AV A I RCTP Smal! Percentage of Alcohol, IVV/ I fiL DEEiIV Large Percentage of Extracts

GOVERNOR'S SAUCE

Slice one peck of green tomatoes, sprinkle heavily with salt and let them stand over night. Drain well in the morning; cover them with vinegar; simmer them with six large onions, three red peppers, one teaspoonful each of mustard, ginger, pepper, a pinch of red pepper, a cupful of brown sugar, and a cupful of grated horseradish. Let them all simmer a trifle over two hours.

SAUCE PIQUANTE

To one cup brown sugar add one tablespoonful each of chopped capers and pickles and simmer five minutes.

SALMON SAUCE

Yolk of one egg, well beaten, one-half cupful of vinegar. Stir in rapidly one-half tablespoonful of sugar, salt and pepper, two tablespoonfuls of milk, two tablespoonfuls of cream. Let come to a boil, then cool and put over salmon.

APPLE SAUCE

Peel, quarter, and core, rich, tart apples; put to them a very little water, cover them, and set them over the fire; when tender, emash them smooth, and serve with roasted pork, goose or duck.

DIAMONDS Watchmaker

LAVALLIERES

ROSARIES CROSSES IVORY SETS CLOCKS

PRECIOUS STONES

245 LAKE ST. PHONE 1393 RENO. NEVADA

HORSERADISH SAUCE

A good-sized stick of horseradish is required, which should be grated into a bowl and a teaspoonful of mustard, a little salt, one-quarter of a pint of cream and vinegar to taste added. Stir all well together.

CHILI SAUCE

Two quarts of ripe tomatoes, four large onions, four chili peppers; chop fine, then add four cupfuls vinegar, three tablespoonfuls brown sugar, two of salt, two teaspoonfuls each of cloves, cinnamon, ginger, allspice and nutmeg; boil all thoroughly together and bottle after straining through a colander.

MUSHROOM SAUCE

Dissolve one-half teaspoonful of extract of beef in one-half pint of boiling water. Fry one minced onion and one chopped carrot in a little butter or dripping until lightly browned; pour the liquid over them, let all boil together for ten minutes and add a dessert-spoonful of mushroom ketchup, skim, strain, and it is ready for the table.

82 THE JUST-WED COOK BOOK

HAM AND EGGS

Fry the ham quickly; remove from the pan as soon as done. Drop the eggs, one at a time, into the hot fat; be careful not to let the yolks break and run, and keep the eggs as much separated as possible, to preserve their shape. The ham should be cut in pieces the right size to serve and, when the eggs are done, one should be laid on each piece of ham. If any eggs remain, they can be placed uniformly on the edge of the platter.

CUREIED EGGS

Slice two onions and fry in butter, add a tablespoonful curry powder and one pint good broth or stock, stew till onions are quite tender, add a cupful of cream thickened with arrowroot or rice flour, simmer a few moments, then add eight or ten hard-boiled eggs, cut in slices and beat them well, but do not boil.

OMELET SOULFLE

Take three eggs, two ounces of butter, one dessert-spoonful of chopped pars- ley, one salt-spoonful of chopped onions, one pinch of dried herbs. Beat the whites of the eggs to a very stiff froth; mix the yolks with the parsley and a little salt and pepper. Stir the herbs gently into them and continue as in a plain omelet. Fold the omelet and serve immediately.

Six eggs, whites and yolks, beaten separately; half pint of milk, teaspoonful corn starch, one teaspoonful baking powder, and a little salt; the whites, beaten to a stiff froth, last; cook in a little butter.

SPANISH OMELET

Mince very fine enough ham, fat as well as lean, as will fill a small teacup and add two finely-chopped small onions, such as are used for pickling. Beat six eggs, stir the ham into them and fry the omelet the usual way, folding it over when done.

SCRAMBLED EGGS

3 eggs, Sprinkle with pepper,

!/2 teaspoonful salt, 1 teaspoonful butter.

1-3 cup milk or water,

Beat the eggs slightly, add the milk and seasoning. Cook in a hot, buttered frying pan, stirring constantly until thick. Serve hot.

OMELET ATI NATURAL

Break eight or ten eggs into a basin; add a little salt and pepper, with a tablespoonful of water; beat the whole well with a spoon or whisk. In the meantime put some fresh butter into an omelet pan, and when it is nearly hot, put in an omelet; while it is frying, with a skimmer spoon raise the edge from the pan that it may be properly done. When the eggs are set and one side is a fine brown, double it half over and serve hot. These omelets should be put quite thin in the pan; the butter required for each will be about the size of a small egg.