The San Francisco call., 1908-09-18

When whalebone is bent too much to
use, soak II in tepid water a few hours.
dry on a fat surface, and It will be as
good as new.
How 10 Make Orange Butter-Mrs
Relnke. 2525 Clement street, San Fran
cisco Peel a dozen oranges and remove
seeds Cut in quarters and put in a
granite pot 10 boil until tender then
squeeze them through q bag and throw
away the cores Add as much sugar
as there is juice and boil until thick;
then put IN a stone crock and cover
with a paper dipped in the white of
an egg and set aside for a week be-
fore using.
Peach Compote-Mrs H R. Fraser,
$50 SOnoma avenue, Santa Rosa Three
pounds of peaches free from skin and
stones, Crawford peach preferred, three
pounds OF sugar. Two chopped oranges.
peel removed, one pound Of seeded
ralsins. Put all on stove and cook IN
I'll the proper consistency is attained.
When ready TO put in jars add one
pound OF English walnuts chopped
rather fine
Grape conserve is made in the same
way as peach compete. except that the
grapes are rubbed through a colander
10 remove the seeds. Either of these is
Z delicious. rich dish, pleasing TO the
most 1asticious taste
Light Pancakes-Margare Herman.
1871 Nineteenth avenue, San Francisco.
Two large cupfuls of -four two tea
spoonfuls of best yeast powder, a pinch
OF salt, stir with tablespoon, add cold
water and keep stirring until bubbles
appear; the thinner the batter the bet
ter. Fry on hot pan with good fire.
and have the best of pork fat to fry
with. not lard. Serve on hot plates
with butter.
PiecaIfiIi-Mrs. Marie Hellman.
Harmon court Oakland. Chop one pint
OF green tomatoes, six green peppers
and four onions. Stir in a cupful of
salt and let them remain over night
Pour on the water. put them in a ket-
lie with vinegar 10 cover. adding one
eupful OF grated horseradish, one cup
ful OF sugar. one tablespoonful each of
Groves cinnamon and allspice. Cook
until soft.
How 10 Clean Gas Range-Mrs. r.
r kennedy, $50 Vernon street, Oak
land Never use stove blacking on
gas range, but when the range is
warm rub with bacon rind or bacon
fat and wipe with a cloth.
Q . . =
The Daily Menu
BREAKFAST
Melons
Oatmeal and Cream
Calls Brains, Fried
Toast
Coffee
LUNCHEON
Veal Stew with Peas
Boiled Potatoes with Parsley Sauce
Tomato Salad
Cake
Tea
DINNER
Puree of Tomato Soup
BrOiied Bass. White Sauce
Potatoes Fried in Quarters
Mutton Chops. Mashed Potatoes
CaulifioWer, Sauce Hollandaise
Lettuce Salad
Lemon Pie
Coffee, Half Cups
. 9 . Q
Culinary Notes
About Cooking Corn-Green. corn. a
typical American food product is a
vegetable which for most palates is
easily spoiled by overlooking, since
the longer~the cooking period the less
pronounced the delicate corn flavor
The most satisfactory way TO serve
green corn is on the cob. Free the
corn from husks and silk. Have a
kettle OF water boiling hard, drop the
corn into the water and cook 10 min
utes. II only few ears of corn are
put IN kettle of boiling water the
temperature OF the water is not low
cred greatly and the corn will cook
I If a large quantity of corn is crowded
into kettle of boiling water the
temperature is very much lowered and
the time OF cooking must be increased.
When possible surround the corn with
a generous quantity of boiling water
Corn may be cut from the cob and
heated with butter. pepper and a little
milk For this dish cook the ears FIVE
minutes in boiling water to set the
juice Then with sharp knife cut
through the center Of each row of
grains and with the back of a case
knife press the grains OF corns from
the hulls. Put the corn in sauce
pan and season with salt, pepper and
butter Add enough hot milk to
moisten well. and cook. 10 minutes.
Serve al once
The raw corn may be cut from. the
cob and treated in the same manner.
To make succotash. to pint OF