The San Francisco call., 1898-06-09
Ladies of the Exchange
 Are Indignant.
THE SECRET IS NOW OUT
INTERESTING GOSSIP AND A
 NEW MATRON.
Exclusive Recipes of Dainties and a Baking Powder Ad. Cook Book Causes All the
 Mischief.

change have broken the record.
 For nearly two months they kept a secret and little fight all to themselves, and they naturally felt so proud of their achievement and so sure of themselves that they relaxed their vigilance-and the story is out
 There Is new superintendent at the exchange. Gossip has it that Mrs. M. Merry was pereInptorily discharged, but the board of directors declare the lady, forced by i'll health, sent in her resigna- tion, which was accepted
 This resignation, however, all admit, came just when the mep:oers of the ex- change were wrlthing under the publicity given to pet recipes of theirs and which were printed and strewn broadcast In a baking powder cook book
 At the request of Mrs. Merry the ladies had furnished her with some of their favor1te recipes, generously imagining the patrons of the exchange were to enjoy them, but the superintendent, laboring un- der business inspiration exchanged them for enough baking powder to raise the foundation of the Post street institution.
 The cook book reveals many secrets. and shows society leaders in entirely new lights. It depicts Mrs. c. W. Crocker as stanch adherent of the plebean ginger snap: tells of Mrs. Breyfogle's fondness for Maud cake, and Mrs. Louis Ger stle's excellence in producing tomato eggs Among the many recipes for dainties, the cook book has furnished to the world are the notable following:
 Tomato Soup by Mrs. E. s. Brey- fOgle)-One quart sliced tomatoes, two quarts cold water, little rice, let it come to q boil and strain. Add n pinch of sodn, two cups of milk, two tablespoons of butter, one ta- blespOon of flour. salt and pepper to taste, boil ten minutes md serve.
 Scotch WOOdcock CIrs. BixIer)-A round of toast well buttered md spread with anchovy paste. Put piece of butter size of egg in pan and let it boil, beat three egGs and pour into hot butter. Stir well with a fork, spread over the anchOvy and serve as hot as possible.
 Chicken Terrapin (by Mrs. J. D. de Greayer)-Cut cold boiled chicken into small square pieces, removing all the skin. Put into a milk boiler with half pint of cream, quarter of n pound of but ter, rolled into a tablespoon of flour. Season with salt and rcd pepper to taste. Have ready three hard-boiIed eggs chopped fine. When the chicken hns come to boil stir in a large glass of sherry and the chop ped up eggs. Add. if desired, trufles me. serve not.
 Lobster au Gratin (by Mrs. AdcIph Myer)-Take tho meat out of shell, wash and cut in slices, put in saucepan a little good butter. when melted stir in flour and then ndd enough stock to make n thick sauce, season with salt and pepper and sherry, also little paprtka, then
 mix in the lobster and stir in the yolks of three eggs, remove from r isl a a Ro, q h 1.xa top with bread crumbs and a little butter. Bake to brown color in a hot oven.
 Nut SOuifie Cby Mrs. J. D. de Greayer)-Take four cEgs, six table spoons of any kind of chopped nuts. Four tablespoons powdered sugar, half a teaspoon of allspfce. Beat the eggs to very light froth. Add the other ingredients. Bake in quick oven and serve with sherry sauce.
 Ginger Snaps (by Mrs. c. w. Crock CT, Sam Francisco, Ca1.)-TwO cups ma classes, one cup butter, one spoon ginger, three teaspoons sodn, boil and stand till cold. Add flour enough to roll out; bake thin.
 Maud $. Cake Cby Mrs. E. s. Brey- foGle. San FranciscO, Cal)-One nnd n half cups sugar, three eggs, half cup or butter, two cups of flour, one cup Of milk. quarter pOund of chocolate, five tablespoons sugar. Put chocolate and half the milk on the stove, stirring until dissolved, add sugar, stir until perfectly smooth. Cream the butter and sugar, ndd the yolks of the eggs well beaten, then add the hot choco- late and the other half of the milk, put in the -four and two teaspoon fuls of baking powder, md lastly the whites of the eggs beaten to stiff Rrnf Nn ks. well. bake in layers md use any white icing you choose between the layers.
 Rice Wnhies by Mrs. Susie Russell Spotts)-Rub together cupfuI of cold boiled rice, tablespoon of melted butter and a teaspoon of salt. Whip three eggs and beat in ana three even cups of flour thor ouEh1y sffted. with one and n half teaspoons of baking powder. 4 sttn batter must be avoided.
 Tea Biscuits (by Mrs. Susie Russell spotts)-TaiSe one quart of flour, "a teaspoon of salt, two rounded tea spoons Of baking powder nnd sift them thoroughly three times. Into this chop one tablespoon of butter ana one of lard, add enough milk to make soft dough, roll into sheet hair inch thick, cut into round cakes, brush the tops over witt, milk and bake in quick oven. Light handling, quick mixing and rolling add greatly to the excellence of the biscuits
 oheese omeiette (by Mrs. Matilda IL. Cnstie)-One cup grated cheese, three eGEs. three tablespoons milk, httie pepper; beat cEEs well, then sir Tn milk and cheese and bnI<e in n quick oven fifteen minutes, heat ing the dish first so that the bottom COOKS ms quickly ns the top. To be Daked in small, deep pie dish (chinn).
 TomatO Eggs (by Mrs. l.. GcrstIcD- fonst some bread fin pnn. Poach eggs hard. Stew six tomatoes. strain them, add pepper. sn1t and n little cream, and if not thick enough add little Drowned four. Put one egg on each piece of toast and pour over the sauce.
 It is understood that the new superin- tendent will leave the purchase of bak- ng powder to the purchasing committee. rr,4u 7feI, I,o