WESTERN MUSIC CO

PIANOS and PLAYER PIANOS

12-14 EAST FOURTH ST. RENO, NEV.

THE JUST-WED COOK BOOK 83

Sierra Beer for Health Phone 581

EGOS A LA MODE

Eemove skin from ten tomatoes, medium size, cut in a saucepan, add butter, pepper and salt; when sufficiently boiled, beat up five or six eggs, and just before you serve turn them into the saucepan with the tomatoes, and stir them one way for two minutes, allowing them time to be well cooked.

Six eggs, whites and yolks beaten separately. One cupful milk, one table - spoonful of butter melted in the milk, one tablespoonful of Gold Medal Flour; cook slowly in a buttered skillet, on top of the stove, without stirring.

POACHED OB DROPPED EGGS

Fill a pan with boiling, salted water. Break each egg into a wet saucer and slip it into the water; set the pan back where water will not boil. Dip the water over the eggs with a spoon. When the white is firm and a film has formed over the yolk, they are cooked. Take them up with a skimmer, drain and serve hot, on toast. Season with salt.

EGGS AND BACON

Cut eight slices of bacon very thin, and fry until crisp; take them out and keep hot in the oven. Break four eggs separately into the boiling fat and fry until brown. Serve with the eggs laid over the bacon, and small fried pieces of bread placed round. Hash may be used instead of bacon.

POACHED EGGS

Have the water boiling, and the toast moistened in a little salt water, and buttered. Break the eggs, one by one, carefully into the water, let them boil till the white sets, remove with an egg slice, pare off the ragged edges and lay each egg upon a slice of toast; put over bits of butter, salt and pepper. Eggs require to be quite fresh to poach nicely.

EGGS A LA CARACAS

Chop finely two ounces smoked dried beef freed from the fat and outside skin. Add one cupful tomatoes, one-fourth cupful grated Old English cheese, a few drops of onion juice and a few grains each of cinnamon and cayenne. Melt two tablespoonfuls butter, add mixture and when heated, add three eggs slightly beaten. Cook until of a creamy consistency, stirring continually and scraping from bottom of pan.

CURRIED EGGS

Boil eight eggs hard, and cut into thick slices. Cook together in a saucepan a tablespoonful of butter and a heaping tablespoonful of Gold Medal Flour into which has been stirred a teaspoonful of curry powder. Stir until smooth, then add a large cupful of skimmed soup stock and cook, stirring all the time, to a smooth sauce. If too thick, add more stock. When smooth and of the consistency of cream, add salt and pepper to taste and lay into the sauce the sliced eggs, sprinkled lightly with salt. Cook until very hot.

84 THE JUST-WED COOK BOOK

DAY A I RETR Sma11 Percentage of Alcohol, I\V/l/lLi DEiEiIX Large Percentage of Extracts

SHIRRED EGGS

Butter an egg shirred or small vegetable dish, cover bottom and side with fine bread crumbs. Add an egg very carefully, cover with seasoned bread crumbs, and bake in a slow oven until white is firm and crumbs are brown.

FRIED EGGS

Fried eggs are cooked as buttered eggs without being turned. They are usually fried with bacon fat, which is taken by spoonfuls and poured over the eggs. Do not have the fat too hot as that will give the egg a hard, indigestible crust.

BUTTERED EGGS

Melt one tablespoonful of butter, slip in an egg and cook until the white is firm. Turn over once while cooking, and use just enough butter to keep it from sticking.

BREAD OMELET

2 tablespoonfuls bread crumbs, 2 tablespoonfuls milk,

1 speck salt, 1 egg,

1 speck pepper, % teaspoonful butter.

Soak the bread crumbs in the milk for fifteen minutes, then add the salt and pepper. Separate the yolk and the white of the egg and beat until light. Add the yolk to the bread and milk and cut in the white. Turn in the heated buttered pan and cook until set. Fold and turn on heated dish.

ASPARAGUS OMELET

Omelet, 1 can asparagus.

1 cup white sauce,

Follow any of the above omelet recipes. Make white sauce. Add asparagus, drained and rinsed, to the white sauce, spread some of the mixture over half of the baked omelet, fold over the other half, turn on platter and pour over the rest of the sauce. Use the cut asparagus. Cooked peas, cauliflower, or rem- nants of finely chopped cooked chicken, veal or ham may be used in place of the asparagus.

EGGS AND TOMATOES

Scrambled eggs with tomatoes make an appetizing luncheon dish. Take two good-sized tomatoes, peel, cut them in pieces, and fry them in a little hot olive oil. When cooked drain off the liquid and take four eggs well beaten, add some cream, and scramble. Mix the tomatoes with the eggs, seasoning with salt and pepper to taste. Serve on thin slices of toast.

EGGS AND SPAGHETTI

Take spaghetti and cook it with a cupful of grated cheese. When the spaghetti and cheese are cooked, add slices of hard-boiled eggs. Serve in a bowl garnished with pieces of soft toast.

Among many other excellent dishes made with this paste are fried chicken with spaghetti and tomato jelly and macaroni au gratin in an Edam cheese case.

EGGS IN BAKED POTATOES

6 eggs> 6 tablespoonfuls grated cheese,

6 potatoes, 6 tablespoonfuls butter.

Bake the potatoes, cut off the top and remove half of the inside of potato, in its place drop an egg raw, salt, cayenne pepper, 1 teaspoonful cheese in each and 1 teaspoonful butter. Put back into a hot oven for 4 minutes.

MARRIED LIFE

START RIGHT

BUY A PIANO

WESTERN MUSIC CO. RENO, NEVADA

THE JUST-WED COOK BOOK 85

VEGETABLES

SWEET POTATOES— Southern Style

4 boiled sweet potatoes, Lemon juice,

14 pound butter, ^4 cup brown sugar.

1 tablespoonful water,

Skin boiled potatoes and quarter. Place in baking dish, with butter on top; sprinkle with the brown sugar; add the water and a little lemon juice. Brown in oven and serve hot.

GLAZED SWEET POTATOES

6 medium sized potatoes, *4 cup water,

% cup sugar, 3 tablespoonfuls butter.

Wash and pare potatoes. Cook ten minutes in boiling, salted water. Drain, cut in halves lengthwise, and put in a buttered pan. Make a syrup by boiling three minutes the sugar and water; add butter. Brush potatoes with syrup and bake 15 minutes, beating twice with remaining syrup.

SPINACH WITHOUT WATER

The following method is very little known and has the advantages of pre- serving all the nutriment in the spinach and avoiding the use of boiling water.

Having washed and drained the spinach very thoroughly, cut it up in coarse pieces and put it in a saucepan in which you have heated three and a half ounces of butter to every pound of spinach. Add salt, grated nutmeg and cook sharply.

SPINACH "AU NATURAL"

Having cooked the spinach in salt water as before, wash and drain the leaves carefully, then remove all water and give them a few strokes with the knife without chopping them up. Put them into a frying pan in which you have heated some butter; salt to taste and serve very hot.

This method of preparing spinach is very much appreciated in Italy, where they add filets of anchovies to it.

DUCHESSE POTATOES

Mashed potatoes, 1 egg.

Take freshly boiled and mashed potatoes or some that are left over, add to them the beaten yolk of egg, place in a greased tin and form in balls, hearts or flat cakes, brush with the beaten white, and brown in oven.

POTATOES WITH CHEESE

Hash eight cold boiled potatoes, mix them with one-half cupful of cream, half an ounce of good butter, a pinch of salt and pepper and a very small dash of grated nutmeg. Place them in a dish, sprinkle over them two tablespoonfuls of grated American cheese, two tablespoonfuls of grated bread crumbs, a large teaspoonful of melted butter, and brown in the oven for ten minutes.

BAKED PEPPERS

Cold rice and stewed tomatoes can be made into a delicate filling for peppers by seasoning highly with spices and a little opion. These can either be baked directly or can first be fried in hot butter or olive oil, then put in a baking dish covered with a cupful of white stock and baked for half an hour or more. All baked peppers are better when cooked in stock.

86 THE JUST-WED COOK BOOK

LYONNAISB POTATOES (No. 1)

Cook one onion thickly sliced in three tablespoonfuls butter until delicately browned. Remove onion and keep in a warm place. Add three cups cold boiled potatoes, cut in slices; sprinkle with salt, pepper, and stir until well mixed with butter. Press to one side of spider and let brown richly underneath, then sprinkle onions over potatoes; let heat thoroughly; turn on a hot serving platter, top side down; sprinkle with finely chopped parsley. Cooking the onion separ- ately lessens the danger of burning.

LYONNAISE POTATOES (No. 2)

1 pint boiled potatoes, cold, 2 tablespoonfuls beef dripping or y2 teaspoonful salt, butter,

Speck of pepper, 2 tablespoonfuls chopped parsley. 1 teaspoonful chopped onion,

Cut the potatoes into slices, season with teh salt and pepper. Fry the onions in the dripping till light brown, put in the potato and cook till it has taken up the fat. Add the chopped parsley and serve.

ARTICHOKE SAUTE

Cut six fine, green artichokes into quarters and remove the chokes. Trim the leaves neatly and parboil them five minutes in salted water, drain. Lay them in a casserole, season with salt, pepper and one-fourth cupful butter; one-fourth cupful mushrooms, chopped fine, may be added. Cover and cook in a moderate oven twenty -five minutes. Serve with any desired sauce. Hollan- daise is best.

BAKED BEANS

1 quart navy beans, 1 tablespoonful salt,

1/2 pound fat salt pork, or 2 tablespoonfuls molasses,

1% pounds brisket of beef, 3 tablespoonfuls sugar,

y2 tablespoonful mustard, 1 cup boiling water.

Wash, pick beans over, cover with cold water and let soak over night. In the morning cover with fresh water, heat slowly and let cook just below the boiling point until the skins burst, which is best determined by taking a few on the tip of the spoon and blowing over them; if done, the skins will burst. When done, drain beans and put in pot with the brisket of beef. If pork is used scald it, cut through the rind in half -inch strips, bury in beans, leaving rind exposed. Mix mustard, salt, sugar, molasses and water, and pour over beans and add enough more water to cover them. Cover pot and bake slowly six or eight hours. Uncover pot the last -hour so that pork will brown and crisp.

| BRUSSELS SPROUTS

For Six Persons. Time of Preparation, Two Hours

3 pounds Brussels sprouts, A pinch of carbonate of soda,

3 ounces butter, A pinch of pepper,

1 tablespoonful Gold Medal Flour, Salt,

1 pint stock, 1 teaspoonful chopped parsley,

A pinch of nutmeg, % teaspoonful chopped onion.

Throw the sprouts, after removing the outer leaves, into three quarts boiling water, with salt and a pinch of carbonate of soda. After bringing up to the boil again, take the sprouts out and drain on a sieve and then on a dry cloth, so that no water remains in them.

Brown an ounce of the butter with the flour and sugar, add the stock, chopped onion and parsley, pepper, nutmeg and the remaining butter. Boil up well, then put in the sprouts and allow all to simmer gently for half an hour.

HARMONY IN THE HOME THAT HAS A PIANO

WESTERN MUSIC CO. RENO, NEVADA

THE JUST- WED COOK BOOK 87

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

CAEROTS A LA CYBANO

To make the dish, the tenderest young, sweet carrots are chosen. These are scraped and boiled tender. Then they are cut lengthwise in halves, dipped in thickest honey and placed in a baking dish, with the bottom thinly covered with olive oil. They are then thickly sprinkled with grated cheese and salt and placed in a hot oven and browned over for perhaps fifteen minutes.

BAKED CAULIFLOWER

ll/2 pounds cauliflower, % tablespoonful meat extract,

2 ounces butter, 2 tablespoonfuls flour, ,

1 gill cream, A pinch of ground mace.

Boil the cauliflower. Heat one and a half ounces butter and two tablespoon- fuls Gold Medal Flour to a golden brown, add the cream and half a pint of the water in which the cauliflower has been boiled, with half a teaspoonful meat extract dissolved in it. Boil this sauce till thick, then flavor with ground mace. Strain and pour over the cauliflower, which has been placed in a deep dish. Melt the remaining half ounce butter, pour it over, sprinkle with grated Parmesan cheese and bake in a hot oven, standing the dish in a pan of boiling water.

ESCALLOPED CORN

6 ears of cooked corn, or 1 teaspoonful salt,

1 can of corn, % teaspoonful pepper,

y2 cup corn liquid, 2 tablespoonfuls Gold Medal Flour,

3 tablespoons cream, 1 cup bread crumbs,

1 teaspoonful sugar, 1 tablespoonful butter,

Cut fresh boiled corn, too old to serve on cobs, from the cob; or use the pulp of one can of corn.

Mix corn with the salt, pepper, flour and sugar and add the liquids. Melt the butter, mix with the bread crumbs and cover bottom of a pudding dish with half of the crumbs, add the corn mixture and cover with the rest of the crumbs. Bake in a moderate oven about twenty minutes, and serve hot in pudding dish.

MACARONI WITH TOMATOES AND MUSHROOMS ,

% pound macaroni, 1 tablespoonful finely chopped

2 quarts boiling water, mushrooms,

2 teaspoonfuls salt, 1 teaspoonful salt,

1 tablespoonful butter, Cayenne pepper,

1 small onion, cut fine, 1 teaspoonful parsley, chopped,

1 teaspoonful Gold Medal Flour, 3 tablespoonfuls grated Parmesan Cup of hot beef or chicken stock, cheese.

1 pint stewed tomatoes,

Add salt and then the macaroni to the boiling water. Let boil 20 minutes, stirring to avoid sticking to the bottom of the kettle. Drain in colander; pour 1 cupful of cold water through it; then return to cleared kettle.

DUTCH ONION PIE

Slice six onions, fry in butter to delicate brown, add one-half cupful of milk, one-half cupful of cream, one tablespoonful Gold Medal Flour, one well beaten egg; salt to taste. Have ready a baked pie crust in usual pie pan and pour in onion mixture. Eeturn to oven and bake to good brown. White of egg may be added to top. This is a most excellent Holland Dutch dish.

88 THE JUST-WED COOK BOOK

RflYfll RFFR If purchased by the Wife wili keep

nUlflL DC Lit Husband Home* RENO BREWING CO.

SPAGHETTI ITALIENNE

% pound spaghetti, % teaspoonful white pepper,

3 quarts boiling water, A little nutmeg,

1 tablespoonful salt, 1 cup tomato sauce,

2 tablespoonfuls butter, 2 ounces grated Parmesan or Swiss % teaspoonful salt, cheese or 1 ounce of each.

Slide spaghetti without breaking it, in the boiling water gradually and boil 25 minutes. Drain, place butter in sauce pan, salt, pepper and nutmeg, let cook a few minutes, add the hot tomato sauce, gently mix with a fork, then add cheese and mix well again with a fork for one minute or longer. Dress on a hot dish and serve.

SPINACH COOKED IN BUTTER

Cook the spinach leaves in a pan with salted water. Wash them freely with water to remove the sand which they may contain completely. Drain them, press out the moisture and chop them up very fine. Heat some butter in a sauce- pan, add the chopped spinach, stir them up with a long wooden spoon, adding a little butter. This will work out the moisture. Season them to taste with salt and a little scraped nutmeg. Finished by adding an ounce and a half of fine butter.

LAVALLIERES

Watchmaker

ROSARIES CROSSES IVORY SETS CLOCKS

PRECIOUS STONES

243 LAKE ST. PHONE 1S92 RENO, NEVADA

MACARONI ESCALLOPED

Break half a pound of macaroni into short lengths and cook until tender in plenty of salted water. Make a sauce of two level teaspoonfuls each of Gold Medal Flour and butter mixed together and one cupful of cream cooked together five minutes. Add half a level teaspoonful of salt and a saltspoonful of pepper. Stir in one egg and take from the range at once. Put the macaroni into a- buttered baking dish in alternate layers with the sauce and pour over all one- quarter cupful of milk and one-quarter pound grated cheese melted together. Pour this mixture all over the top, so that it will be well distributed through the dish. Cover with fine bread crumbs and brown in a quick oven.

CHILI CON CARNE

One and one-half pounds Mexican Chili beans, 6 good sized onions, 6 cloves garlic, 1 can tomatoes, % teaspoonful paprika, a bay leaf, 1% pounds ham- burger, 3 tablespoonfuls of Gebhardts Eagle Chili Powder,, salt to taste. Soak the beans overnight, then cook until done, add can of tomatoes and paprika, bay leaf, salt, slice the onions and garlic, fry until done.

Put the humburger into a perfectly dry frying-pan, no grease, cook until it is separated and dry, make a paste of the chili powder, add all to the beans and cook a little longer. — Mrs. E. F. Kiessling.

THE JUST -WED COOK BOOK 89

Pickles and Spiced Fruits

FRENCH PICKLES

Slice green tomatoes with onions, add salt, let stand over night, drain thoroughly and let boil one-half hour with vinegar; sugar to taste; white mustard seed, allspice, cloves, cinnamon, ginger and little mustard. — Mrs. Cora Dixon.

GREEN PEPPER MANGOES

Secure nice large peppers; cut a slit in them and take out the seed. Slice a head of cabbage very fine, salt it as for slaw, and mix very thick with black mustard seed; fill the peppers with this dressing and sew up the slit. Lay them in a jar and pour over enough cold vinegar to cover them.

GREEN TOMATO PICKLE

Slice one peck of green tomatoes; add one cup of salt, and let them stand over night; drain the water from them and add one gallon of vinegar, one large spoon of allspice, one teaspoonful of cloves, one tablespoonful of cinnamon, a half teaspoonful of ground mustard, four cups of sugar, one cup of grated horseradish, and simmer together ten minutes; add more sugar.

SWEET TOMATO PICKLES

Eight pounds of ripe tomatoes, four pounds of sugar, a half ounce of cloves, a half ounce of allspice and a half ounce of cinnamon. Peel the fruit and boil one and a half hours; when partly cold add a half pint of vinegar. Put away in jars.

PICCALILLI

Mix tomatoes, chopped and drained, with chopped onions, red and green peppers and horseradish; add spices, sugar and a little curry powder; cover with vinegar and boil one hour.

WATERMELON PICKLES

Boil the melon until you can stick a fork through it readily. To seven pounds of fruit take three pounds of sugar, one quart of vinegar and one ounce each of cinnamon, cloves and allspice. Scald the vinegar, put sugar and spices in, and pour over the melon. Do this for three mornings.

BRINE FOR CUCUMBERS

Wash them in clear water, lay them in a jar, and sprinkle them well with salt; as you lay in fresh cucumbers, add more salt. They will make their own brine.

CHOW CHOW

Twenty -five young, tiny cucumbers, fifteen onions sliced, two quarts of string beans, cut in halves, four quarts of green tomatoes, sliced and chopped coarsely, two large heads of white cabbage. Prepare these articles and put them in a stone jar in layers with a slight sprinkling of salt between them. Let them stand twelve hours, then drain off the brine. Now put the vegetables in a kettle over the fire, sprinkling through them four red peppers, chopped coarsely, four tablespoonfuls of mustard seed, two tablespoonfuls each of celery seed, whole allspice, and whole cloves and a cupful of sugar. Pour on enough of the best cider vinegar to cover; cover tightly and simmer well until thoroughly cooked. Put in glass jars when hot.

90 THE JUST-WED COOK BOOK

Sierra Beer for Health Phone 581

TOMATO CATSUP

Cut the tomatoes in two and boil for half an hour, then press through a hair sieve and add spices in the proportion given below, after which boil for about three hours over a slow fire. Remove from fire, turn it out, and let stand till next day, when you must add half a pint of vinegar for each peck of tomatoes. For every like amount of the vegetable, add, while boiling, one -eighth of an ounce of red and one-quarter of an ounce of black pepper. Half an ounce each of mace, allspice and cloves, and two ounces of mustard. Salt to suit, put in a little ginger, and essence of celery, if you so desire. Bottle, seal and cork and put in a dark, cool place.

MIXED PICKLES

Slice in an earthern jar one peck of green tomatoes, six large onions, and pour over them one cupful of salt. Let stand twenty-four hours and drain. Add one quart of cider vinegar, three pounds of brown sugar, one-eighth of a pound of white mustard seed, one teaspoonful of ground cloves, one teaspoonful of ginger, two teaspoonfuls of mustard, one teaspoonful of cayenne pepper and cook slowly for fifteen minutes.

LAVALLIERES

Watchmaker

ROSARIES CROSSES IVORY SETS CLOCKS

PRECIOUS STONES

243 LAKE ST. PHONE 1S92 RENO. NEVADA

PICKLED CHERRIES

Stone five pounds of cherries. Take one quart of vinegar, two pounds of sugar, one-half ounce each of cinnamon and mace. Grind the spices and tie them in a muslin bag; boil the spices, sugar and vinegar together and pour hot over the cherries.

ECONOMY VINEGAR

Save the sound cores and the parings of apples used in cooking. Put into a jar, cover with cold water, stand in a warm place, add one-half pint of mo- lasses to every two gallons. Cover the jar with gauze; add more parings and cores occasionally. This will make a good vinegar.

PICKLED BEETS

Take the beets when cold, slice them across. Make a liquid of half vinegar and water, a little salt and pepper, a tablespoonful of sugar and put the beets in this. This is only for present use, as if they stand too long they turn white. You can make a bag of spices and boil with them, also a few whole cloves.