The San Francisco call. [volume] (San Francisco [Calif.]) 1895-1913, 1899-11-12

water and the beaten whites Of the eggs.
Mix six tablespoonfuls of flour, one salt
spoonful of salt and half saltspoonful
OF cayenne pepper together and add to the
egg mixture, stir until it is a smooth stiff
batter add six tablespoonfuls OF grated
Parmesan cheese and roll out on the
board about as thick as pie crust. Cut
into strips three inches long and half an
inch wide. Bake in a quick oven light
brown.
PINOCHE-Put in a chatting dish three
cupfus Of brown sugar and one of cream;
the size of a walnut and cook until it will
harden in water; then add as many
bIanched and chopped walnuts as desired.
Stir until the mixture begins to thiCken
and be creamy, then add vanilla and pour
out to cool
CARAMEL CUSTARD-Into a granite
and set 1t over the fire; melt 70 an amber
color then tip the dish and let it run over
the sides so as to coat the entire inside
surface of the pan. Break five eggs into
q large bowl and beat well, add half a
cupful of sugar and beat until smooth.
Turn into the sugar-coated pan, set IN a
pan half full of water and bake from
thirty-fve to forty minutes. When cold
set the pan in hot water for a few
minutes and turn the custard out on fat
dish. No sauce is needed as the Drowned
sugar and the juice Of the custard forms
a caramel sauce.
MULLED CIDER-Put one quart Of
cider to boil with a few grains Of allspice;
beat eight eggs until light, pour the hot
to pitcher uni it is frothy. On serving
add little nutmeg to each glass.
CHERRY SYRUP tone ripe cherries
and crush one-half of the seeds in NOR
tar and add to the fruit; put in bag and
squeeze until all the juice is extracted.
Measure and to every quart allow two
cupfuls Of sugar; put in saucepan and
boil fifteen minutes, Swimming every time
the scum rises. When cool bottle and
SEAL
JAM PoPoyERs- one well-beaten
salt and one cup Of -four. Beat until per-
fectly smooth, add another half cup OF
milk, beat we'll and put in hot buttered
muffin tins Only I'LL half full and bake
in a quick oven for half an hour or until
the popovers seem hard and brown.
When done make cut In the side with
sharp hot knife. butter slightly and All
SCOTCH CAKEs-Chop one-half
pound Of butter and one-fourth pound Of
in one pound of flo or enough -four to
make the mixture roll easily. Put on the
rolling board and roll out about a quarter
of an inch thick, cut with cake-cutter
and bake fifteen minutes in a medium
oven. Sift powdered sugar over the top
and serve when cold.
CUCUMBER SAUCE-Peel the oucunl-
bers. Take out the seeds and then bake
until soft Mash well and put in a sauce
pan. Add one cupful of stock a good
sized piece Of butter, one spoonful of -four,
half a lemon and salt and pepper to taste.
Cook fifteen minutes, run through sieve
and heat again. Serve.
NUT MAYONNAISE-Chop and then
pound to~a paste some hickory nuts. Mix
them with some ordinary mayonnaise,
regulating the amount Of nuts by 1ndivid-
ual taste Serve with any salad.
BAKED QUINCE-Wipe the ounces
well; fill a baking dish with them and add
one cupful of water and bake until tender.
When done remove the skins, slice and
put in layers into a glass dish, sprinkling
and serve when perfectly cold.
TEA KES-Beat two eggs separately,
and into the yoIks stir three tablespoon
fuls Of sugar Add three cups of flour and
three cups of milk Beat well and add two
teaspoons of baking powder and the
whites of the eggs Bake in muffin rings
and when done sprinkle the tops with
sugar and cinnamon.
SAUTERNE CUP-MiX in a bowl five
tablespoonfuls of lemon juice and four
tablespoonfuls of white sugar, put on ice
for an hour. Then add tQeit half dozen
thin slices of cucumber, half of banana
cut into slices, a handful of pineapple
dice and over all quart of SauJerne. Mix
we'll and turn upon a block of ice. Just
before serving add pint of Shasta water.
CARAMEL CAKE-Caramel cake is
made with ordinary layer cake and car
with one cup of dark brown sugar halE
a cup of milk and a tablespoon of butter.
Boil until the mixture forms a soft ball
in water. When cool spread between the
cakes.
WHITE CAKE-Cream one cupful of
three cupfuls Of flour and one cupful Of
milk, one and a half teaspoonfuls of bak-
ing powder and favoring. Bake In an
agate pan.