The San Francisco call., 1908-09-30
The Daily Menu

The Daily Menu
BREAKFAST
Pears
Cereal, thin Cream
Shirred Eggs.
Crisp Bacon.
Mullins
French Fried Potatoes.
Coffee.
LUNCHEON
Consomme
Hot MacaFoni Pudding.
Lamb Crouuettes
Creamed Potatoes.
Buttered Beets
Lettuce Salad. French Dressing.
Yeast Rolls.
DINNER
Olives
Cream of Lettuce Soup.
Roast Veal, Bread Dressing.
Potatoes au Gratin.
Turnips in Cream
Sliced Tomatoes, Mayonnaise Dressing
Edan Cheese
Cabinet Pudding.
DemitasSe.
Apple snuce Cake-One cupful sugar,
half cupfuI butter. melted; one and a
half cupfuls strained apple sauce. one
cupfui raisins. two cupfuls Of -four two
teaspoOnfuls of soda Stfted with -four,
and spices to taste.
Nut Cake-One and half cupfuls
brown sugar. half cupfuI OF butter,
one cupful of sour milk one cupful
each Of raisins. currants and nuts, one
teaspoonfuf each of cinnamon, cloves
and alispice. one teaspoonful soda, and
three cupfuls OF -four.
Jam Cake-(Mrs. C. B. Rice. Belmont)
(All measures even-) One cup granu-
lated sugar. three-ouarters of a cup nu-
cd h1rf ad fbr0o-
quarters of cup of jam, half cup
sour milk. one teaspOonful aIlspice,
one teaspoonful nutmeg, one teaspoon
full cinnamon, one tablespoonful soda
dissolved in little hot water, one and
half cups sifted -four Bake in three
layers.
FiiIing-One cup granulated sugar
Stir we'll; then boil till IL strings; then
pour it gradually over white Of one
egg well beaten, stirring all the time
Add one teaspoonful vanilla. Pour on
cake while warm.
CauIifiower au Gratfn-(Mrs. A. N.
Barnum, S51 Fell street. San Francisco
Select two even sized heads. trim
and wash them thoroughly. then drop
into a pot of boiling water without
salt. as salt often turns caulihower
pink and spoils its appearance. Cook
easily, then drain and break into pieces
and spread on platter. Now have in
readiness TINS cream sauce
Take one and a half pints of milk and
put in a double boiler. Melt butter
size of an egg and mix one tablespoon
full of -four into melted butter; then
milk is near boiling point; stir until
butter and flour have thoroughly dis
solved, then add one tablespoonful Of
grated eastern cheese and salt and
pepper to taste Now pour cream sauce
over broken bits of cau1ifiower and
sprinkle generously with grated cheese
and bake a golden brown This is an
excellent way to serve this vegetable.
Almond Cream Pie-(Iiss Clara Pa
checo, 7S3 Pismo street. San Luis
Obispo)-One cupfuI of sweet milk and
piece of butter the size OF an egg;
when butter is melted add the yoIRs
of three eggs creamed with half a
cupful of sugar and one teaspoonful Of
cornstarch- Let 1t cook until IL is a
thick cream; take off the stove and add
half a cup of chopped almonds and
half a cup. of chopped walnuts and a
crust and bake it well. and then put
in the cream. Cover pie with a me-
ringue of the whites Of three eggs and
six level tablespoonfuls of sugar and
the oven lightly This win make one
pie.
Delicious Peach Pudding Miss L.
Freeman, Il Fair avenue, san fran
cisco)-Fill pudding dish with whole
peeled peaches, and pour over them
two cupfuls Of water. Cover closely
and bake until peaches are tender,
then drain off the juice from the
peaches and let 1t stand until cool
Add to the juice one pint sweet milk.
four we'll beaten eggs. small cupful
of -four, with one teaspoonful baking
powder mixed in 1T. one cupful of su-
gar. one tablespoonful of melted butter
and a little salt. Beat well three or
four minutes and pour over peaches
in dish. Bake until a rich brown and
serve with cream.
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