davidaulloa/AmericanStories huggingface dataset:
The San Francisco call., 1908-11-08
Sunshine Cake
Lillian walker, Port Costa

Beat the yolks of five eggs until light
colored and very thick Beat the whites
of seven eggs until foamy. Add one
third teaspoon of cream tartar and
beat until dry: fold one cup of sugar
into the whites; then add the yolks
cutting and folding them In thoroughly.
Add one teaspoon of orange extract
and at the last fold in two thirds cup
of flour. Bake in a tubepan 40 minutes
or more.
Christmas Cakes-One pound of
golden syrup. one pound of flour,
two teaspoonfuls OF baking soda
dissolved In half cupful of the
syrup. Boil the rest OF the syrup,
and while warm add one-Quarter OF a
pound OF butter. one teacup OF cftrOn.
chopped fine, one teacup of chopped
blanched almonds. so cents worth car
damon seeds. one teaspoon cinnamon.
one of chopped lemon peel the juice
and grated rind OF one lemon. Roll
out, cut with a small biscuit cutter and
put a whole blanched almond on the
top of every cake before you put them
in the oven.
The San Francisco call., 1908-11-08
Large Cucumber Pickles

Peel a dozen large cucumbers; taste
each one to see that 1t is not bitter
cut through and scoop out the seeds
then lay on a board, bottom up and
sprinkle with salt; let stand over night;
in the morning wipe each one dry.
Then take a quart OF good vinegar. or
more IL necessary. and about three tea
cupfuls of sugar; let this come to a
boil then put in a few cucumbers at
still keep firm: put in Jars and cover
with your vinegar, and also add a
few mustard seeds and whole black
pepper. A laurel leaf or piece Of dill
put in each jar gives them a nice
flavor.
Always see that they are kept COW
cred with the vinegar. otherwise boil a
little, with sugar added. and pour over
them
This is very nice with your meats
and will keep all winter.
The San Francisco call., 1908-11-08
ashPrizesf for rf1Ouse1OIdIde

NV NTED: New recipes, clever housekeeping ideas,
w rines that beauty comfort coziness
one publication this page which will appear
feature every Sunday will be awarded for these ideas
your best ring-not 200 words in engand send
n ~ once For published each
will be given prize will be S. the second prize S. and
there will be FIVE prizes each No will be
turned and no payment will be made for hatis awarded
prize though others be published 1t you know
h;n AZ ali that should interesting housekeepers-and
most women do-send Addrsss Modern Housekeepers
Page The Sunday CsS. san Francisco.
The San Francisco call., 1908-11-08
All Good Ideas and Recipes I

according to size of family. and
boil in large quantity of water, salted
TO taste. until tender. Let drain In
colander. Take one large cupful of
finely chopped meat, unlocked pre-
ferred, fry slightly in a little bitter
or olive OIL, then add an ordinary
sized onion, chopped fine, one cup toma-
toes. season with salt, ground cloves
and prepared chile con carne, pepper
70 suit taste, cook all together for few
minutes, then add q few cups of water
and q half cup of mushrooms, cook
from one-half to three-quarters OF an
hour. Just before removing from the
fire add a few dozen olives. Soak
mushrooms before using. Place a layer
Of spaghetti in a shallow dish or plat
ter. then cover with above, then add a
layer of grated cheese. Continue until
ingredients are all used. Prepare about
fifteen minutes before serving.
The San Francisco call., 1908-11-08
Salmon Soume
Mrs. Colyn, 644S Benvenal avenue,
Oakland

Two level tablespoons of butter. two
full OF salt, one-fourth teaspoonful OF
paprika. one pint of milk. one cup of
stale breadcrumbs. one teaspoonful OF
onion juice. one teaspoonful chopped
parsley, one teaspoonful OF lemon juice.
one pound of cooked salmon or canned
salmon. three eggs
Prepare sauce with the butter. -four
seasonings and milk: add breadcrumbs,
yolks or eggs, well beaten. onion and
lemon juice, parsley and salmon rubbed
fine with silver fork; then fold In the
beaten whites OF eggs. Turn the mix
ture into buttered baking dish. bake
In moderate oven in a dish of hot
water about 20 minutes; serve as soon
as taken from the oven. with or with
out sauce.
sauce-Mayonnaise dressing. with
The San Francisco call., 1908-11-08
ST PRIZE
Leg of Lamb With Yorkshire
Pudding
Miss Violet McAIlon, Yuba on

Miss Violet McAIlon, Yuba City
Take nice leg of lamb, put in drip
ping pan. Place In hot oven; baste
occasionally while cooking. Let 1t
brown for 20 minutes: take out, sprin-
kle with -four, add cup of cold water,
season with pepper and salt, put back
in moderately hot oven and bake one
and half hours longer. Have your
Yorkshire pudding ready to put in pan
when the lamb is done.
Yorkshire Pudding-Take five eggs,
beat the white and yolks separate; take
one cup of flour and sift half a tea
spoonful Of baking powder through the
same; add a pinch of salt. half cup of
milk, pour all together and mix well.
Then remove the leg of lamb from the
pan, place 1T upon platter and put
where same will keep warm, then pour
the Yorkshire pudding mixture into the
dripping pan which contained the lamb,
put In hot oven and let IT bake Is
minutes. Remove from the pan and cut
In small squares and serve with the leg
OF lamb, which may be garnished with
sprays of parsley. This makes most
delicious and appetizing dish.
The San Francisco call., 1908-11-08
A Plate Heater

= OR use in the buffers pantry to
keep dishes and food hot a very
convenient little heater has been
designed on the order of those seen IN
hotel restaurants, The only difference
is in the size. the family heater being
considerably smaller. just large enough
to hold couple OF plates or a small
platter. The heater is made to attach
to either the gas jet or an electric wire.
and 1T can be regulated to any tenn
perature desired. For breakfast this
will be found a. great help, In serving
crisp hot toast or In maintaining the
The San Francisco call., 1908-11-08

table soup. After the vegetables and
seasoning and all ingredients are in the
kettle and all brought to the boiling
point on the range and kept boiling
there a few minutes to make sure that
every particle is boiling, transfer the
kettle to the cooker, sliding it into the
nest that it fills. put in the cushion,
shut the cover tight-tight-allow two
or three times as many hours as would
be necessary on the range or gas burn
er. When that number OF hours has
elapsed the soup is done and still hot
How many things can you cook in
the ireless cooker? Everything that
cooks by boiling, stewing or steaming.
All soups. all vegetables. all boiled
meats and pot roasts. all stewed fruits,
all mushes and steamed puddings, even
dried beans If your cover is tight and
you allow enough hours.
1t will work all day and all night at
the same cost-nothing.
Don't make a cooker IL you would
rather be behind the times, If you would
rather pay for lots of fuel or gas, If you
would rather steam and scent up the
house, would rather burn things some
times and shake the potatoes to bits
in bubbling water. and If you enjoy
watching and worrying over "the holy
stove"
The San Francisco call., 1908-11-08
Care of Silk Stockings
o prevent silk stockings fro

- prevent SILK stockings from rail
roading," as 1t is called when
stitches are dropped and long runs ap-
pear. often making the stocking UNIT
for further wear, wet the start of the
railroad" with the tip of the finger
and the life of the stocking will be
saved. The moisture serves TO hold the
dropped stitch, temporarily at least
and when the stocking Is removed the
stitch can be caught with a needle and
fine darning silk,
Another way to prevent runs is to
dip the stockings in water and let them
become thoroughly dampened before
ever wearing them. When they are
dried they are practically as fresh look
ing as before their dip and they will
not be so ready to drop stitches.
The San Francisco call., 1908-11-08

although some cooks construct squares
of fried hominy upon which to place
the tiny morsels. The toast should
always be well buttered and soft. the
crusts removed. Watercress makes a
slightly garnish
Those only familiar with the culti-
waited mushroom do not realize the rare
flavor of the field variety.
They should be bought in the mar
kets rather than gathered, as mis-
takes are deadly. Those for sale on
the stalls are selected by professional
raisers and there Is no doubt about
them.
OF course, there are various tests
that some careful cooks declare are in
The San Francisco call., 1908-11-08
Sliced Oil Cucumber Pickle
Mrs. Steve Flynn, 1900 Jackson street
San Francisco

Slice (do not pare) as thin as possible
80 small sized cucumbers (the long thin
ones) to fill a gallon jar. Fill in layer
of cucumbers, add half a teacupful of
using some of the salt between each
layer of cucumbers until the half cup
has been used. Let stand three hours
Purchase one ounce of black mustard
seed, one ounce of celery seed one
ounce of white mustard seed and half
a pint of olive oil; two medium sized
onions chopped fine, Drain the oucum-
them in the jar in layers. putting a
sprinkling of seeds and onions and then
about two cooking spoonfuls of oil be-
tween each layer. Continue until Jar is
and fill the Jar with cold vinegar The
cucumbers will remain deliciously crisp
and fresh.
The San Francisco call., 1908-11-08
Italian Ravioli
Mrs. b. Lotz, 1910 Mission street, SAN
Francisco

Filling-Take half a pound Parmeson
cheese, CRATE and put in mixing bowl.
Then add about eight or nine eggs and
mix with cheese. Have ready in frying
pan one good sized onion. some parsley.
a little garlic chopped very fine and
fried to a golden brown in hot olive
oil and add Purchase from the butcher
about 10 cents worth of brain or sau-
sage meat and add. mixing well. Salt,
pepper, cloves and allspice to suit taste
and lastly one cup of spinach boiled
together and set aside.
Now make the dough. Sift a quart
of -four on the baking board, make a
six eggs, q little salt and add alter
nately a glass of water Knead this
for about half an hour until 1t becomes
good and firm. Divide into four equal
parts, roll one piece out very thin and
spread with the filing. Roll out the
The San Francisco call., 1908-11-08
This Page Orin The Daily Call

second piece, likewise thin, and put
over the filing. Mark into squares
about one and half inches and cut
with little wheel. Separate and set
away until wanted. For the gravy get
Is cents worth of round steak and fry
in hot olive oil with a chopped onion,
parsley, little garlic and a small
spray OF rosemary Strain into this
one can of hot tomatoes and a few
dried mushrooms. Boil slowly for half
an hour. About 20 minutes before din
ner put the ravfola in boiling salted
Have ready a platter sprinkled with
grated cheese, fill some gravy over this,
then layer of raviola and follow with
cheese. gravy, ETC., until dish Is full
with gravy on top. Serve at once.
The San Francisco call., 1908-11-08
To Prevent Cakes from Burning
Mrs. John Valentine, 2733 Folsom
street. San Francisco

Sometimes a most careful cook will
burn the bottom of a cake to a most
unbecoming black. Every one who has
tried to remove this with a knife knows
how difficult 1t Is to take Off just enough
and no more, and often the looks OF the
cake is entirely spoiled. This can be
avoided and the cake made to look as
well as ever IL 1t is set aside until thor
oughly cooled, and then a large crater,
such as is used for cheese, is carefully
applied and the burned part grated off
The result will be that the burned side
is now delicate brown and the cake is
firm and unbroken and ready for icing.
This operation is so simple and success
ful you will wonder you did not think
of 1t before.
The San Francisco call., 1908-11-08
ST PRIZE
Wild Duck Spanish
Mrs. j. MitvaIsky, IS Ellsworth street,
San MafeV

Mrs. J. Mftvalsky, 5S Ellsworth street,
San MateV
Two wild ducks; dress and singe; dis
joint, put ducks In stewpan with water
enough to cover. Cook until tender,
salt to taste Have ready skillet on
stove; take two heaping tablespoonfuls
of butter. two heaping rablespoonfuls
Of wheat -four, two medium sized
onions chopped fine, two cloves of gar
lie chopped fine. Lift ducks carefully,
which have been previously boiled, on
top OF ingredients just ready in the
skillet. Now fry light brown: when
done return to duck liquid and let
come to boil 10 minutes until gravy
forms Take three -fourths oS O tea
spoonful Indian curry powder, a pinch
of cayenne pepper. two dashes of black
pepper; dissolve in a tablespoonful of
The San Francisco call., 1908-11-08
Gold and Silver Lace

II OLD and silver dress trimming that
0has become tarnished can be cleaned
and frightened very satisfactorily
by the following method: Shake the
trimming thoroughly TO get rid of any
dust; then tie 1t in a white linen bag
made expressly for the purpose and lay
the bag in a bowl of soapy water Place
the bowl over the fire and let 1t boil
for a few minutes; then remove and
rinse in cold water. After the trim
ming is taken out of the bag the tar
nished parts can be freshened still
more by rubbing them with a small
quantity of spirits of ammonia
The San Francisco call., 1908-11-08
Baked Apple or Fruit Dumping

One quart of -four, two teaspoonfuls
baking powder, half teaspoonful of
salt, third of a cup OF sweet cream,
two cups of sweet milk.
Make into a smooth dough, like bis
cult. Take small pieces and roll out
one Inch in thickness six inches square.
Open a jar of apple sauce or any fruit
you prefer; place a quantity in each
piece of prepared dough, pinch the edges
together, place in a deep tin and bake
in quick oven; when they begin to
brown, baste with a sauce made Of
one cup of sugar and one of boiling
water; baste three or four times while
baking. To be eaten with cream and
sugar. Very little work and very NICE
The San Francisco call., 1908-11-08
1 ? 3 4 CAKE
Mrs. j. II. Wolfe. Laton

One cupful butter. two cupfuls sugar.
three cupfuls -four. four eggs, one cup
rul sweet milk half teaspoonful soda.
one teaSpOOnful cream OF tartar. half a
teaspoonful allspice. one cupful seeded
raisins.
Cream the butter and sugar, ada the
eggs. STIR and beat well; sift fiour.
cream OF tartar and soda add to rnfx
ture and stir IN the milk gradually.
add the aflspice. and last OF all the
seeded raisins. Bake in a round. but
tered pan, In moderate oven about 40
minutes. A cupful OF nuts greatly i'm
proves the cake
The San Francisco call., 1908-11-08

Mrs. j. III. COgan, 442 Delmas Avenue,
San Jose
Take a flank of round steak; pound
and sprinkle it with pepper and salt:
make a filing of sweetbreads; to pre-
pare the sweetbreads, soak them over
night in salt water. In the morning
put them in fresh water and parboil
them, chop them fine and make a
dressing Of one pint OF bread crumbs.
two soda crackers rolled fine, two eggs
well beaten; season with cayenne,
black pepper and salt, a piece of butter
the size OF an egg; put in the sweet
breads and moisten with one cup Of
cream or milk; stir all the ingredients
well together, spread on the meat. roll
it up and sew tight; put it into a pot
and pour on a quart of boiling water
add a tablespoonful of butter: boil one
hour. then take IL out and put in roast
pan with the water in which It has
boiled. and bake until nicely Drowned,
basting frequently; thicken the gravy
meat.
The San Francisco call., 1908-11-08
Lobster a la Newburg

~ n"neOeA, A~4 NOrth ST., Napa
Cut the meat OF a freshly boiled lob
ster into large dice. Melt in a sauce
pan good sized piece OF butter; when
very not add the lobster; let IL fry for
about hve minutes. pour IN a glass OF
sherry wine, or. II handy, a glass OF
MADEIRA, cover the saucepan and let it
Doll two minutes. In a tumbler OF good
fresh cream mix two yoIks OF eggs a
plnch OF cayenne pepper a pinch OF
nutmeg. one-half teaspOOnful Of corn
starch and a little salt. Beat this mix
ture with fork and pour II into the
saucepan, toss ii until the sauce gets
thick. add another glass OF sherry or
Madeira wine and serve. This dish
can be made on a chafing dish on the
table; II so. omit the corn starch and
add the yOlks OF two more eggs
The San Francisco call., 1908-11-08
Columbus Salad
Miss VI. JohnSou. South

MISS W. Johnson, south Vallejo.
Cut six hard boiled eggs In halves.
remove the yOlks mash and mix v5lks
with finely chopped meat salt pepper.
lemon juice and melted butter Make
into balls and refill the centers OF
whites of eggs with the balls. Reunfte
the balls so 10 appear as whole eggs.
Cut a small piece from the end OF each
egg so IL Will stand on end Servo
with any dressing desired.
The meat for this salad may be
cooked tongue. chicken or ham. The
egg balls may be put on crisp lettuce
leaves and garnished with quarters OF
tomatoes
The San Francisco call., 1908-11-08
A Good Cake
Mrs. A. Kaiser, Fl Cypress street
FruitvaIe

Mrs. A. Kaiser, Fl Cypress street,
FruitvaIe
One cupful Of sugar. two heaping
cupfuls of -four, two thirds of a cupful
milk, one heaping teaspoonful of bak-
Ing powder; flavor to suit the taste.
Beat the butter and sugar to q cream,
then add the yolks of the eggs, beat
again till all Is fine and creamy; then
gradually add the milk and favoring
extract, then the -four and baking pow
der and last the well beaten whites Of
the eggs. Be sure to sift the -four and
baking powder several times and.
when putting In the -four, stir care
fully; bake in a moderate oven 40 min
utes. This rule admits of many varia-
tions; one cupful of raisins may be
added TO this mixture, which is liked
by some, and chopped almonds sprin-
killed. thickly over the top before baking
Will form SO nice top that some pre-
fer It TO frosting.
The San Francisco call., 1908-11-08
CantaIoupe. Whipped Cream

Select small cantaloupe OF uniform
size. chill. then cut of a small section
that may serve as a lid" Fill each
cantalOupe with whipped cream which
has been sweetened and mixed with
chopped ginger and any other tngre-
dent desired Put the cantaloupe In
freezer and let stand about an hour
Serve upon platter filed with Crushed
ice and garnished with nasturtfums and
their leaves. A piece OF yellow ribbon
may be drawn through each top and
tied into a small bow.
The San Francisco call., 1908-11-08
To Curl Ostrich Feathers

Mrs. H. W. Oakley, POrterviIIe, Cal
Place frying pan over the fire un-
III II becomes almost red hot: into
this put about a tablespoonful OF gran
ulated sugar: hold the feather over the
burning sugar as close as possible
satisfactorily
The San Francisco call., 1908-11-08
Sandwiches
Mrs. III. Hoffman, Box 342. salinas City

To make this deIicacy-for delicacy
is the term that is applied to 1t by all
who have eaten it-one must take an
equal amount of cold boiled chicken
and cold boiled tongue. the meat OF a
dozen olives and six hard boiled eggs.
Mix all these ingredients together and
chop them as fine as possible. When
they have attained almost the con-
sfstency Of powder they must be
worked into paste by the addition OF
mayOnnaise dressing
The San Francisco call., 1908-11-08
An Excellent Turkey or Chicken
Dressing

Mrs. vi. Il. Trindade. Box ., Mereed
City
Take the, giblets OF fowl; after chop
ping fry in the fat taken from the
fowl or two tablespoonfuls of lard !;
cover pan while frying: then add six
a quarter of an hour. In the chopping
bowl have two quarts OF stale bread :
then add onions and gfblets spice with
pepper. salt, very little allspice. sage
and hint of dry ginger and red pep
per; then bind with six raw eggs: last
OF all. add the oysters, of course omit
ting the soup: a pint can OF oysters is
plenty.
The San Francisco call., 1908-11-08
81 PRIZE
Beefsteak, Norwegian STYLE

Beefsteak, Norwegian Style
Mrs. A.. b. Morrison, 1907 Boulevard,
FruftvaLe.
Almost every house keeper knows
that a round steak is not always pala-
table, but II you try one this way 1
think you will like II.
Have your slice OF round steak cut
moderately thick, lay 1t on the meat
board and sprinkle generously with
salt and pepper, chop or hack 1t over
and over with knife, but not deep
enough to cut through, turn and treat
the other side the same way, roll in
-four and sprinkle over II one good
sized onion chopped fine, fry In suet or
lard or oil until nicely Drowned, then
cover with water and LETT simmer for
20 minutes or half hour. Cover tightly
while simmering. This is especially
nice with baked potatoes.
The San Francisco call., 1908-11-08
English Chutney
Mrs. HI. +. Ridley, the Granada,
Berkeley

One pound of salt, four pounds OF
sugar, half a pound of garlic, half a
pound of green ginger, one pound OF
sweet almonds, two pounds of stoned
raisins (weighed after stoning), one
pound of mustard seed, four ounces of
dried chiles; eight pounds of finely
chopped, unripe, juicy baking apples.
to blending these together soak the
green ginger in the vinegar for 10
days, pound all the ingredients sepa-
vinegar After thoroughly pounding
mix them together in a stone Jar, stand
in a large pan of water and cook over
slow fire till all the ingredients are
When cold, place in bottles for use.
This chutney will keep for years and
improve with age. The green ginger
can be procured from any good seeds
man.
The San Francisco call., 1908-11-08

whey separates, but don't let 1t ap-
proach the boiling point Pour all
into cloth bag, and let the whey drain
until the cheese left has a pasty con-
sistency. Rub 1T perfectly smooth in
a bowl, adding salt, dash of paprika,
some butter or thick sweet cream, or
both, and. the chopped peppers and
chives. Mold into balls and roll in the
chopped nuts. Then set In the refrig-
orator to blend for a few hours before
serving.
The San Francisco call., 1908-11-08

A NOVEMBER DINNER.
Blue Points .on the Half Shell.
Chicken Gumbo Soup.
Spring Turkey, Broiled. Currant
Jelly
Succotash. Souffie Potatoes.
Young Caulifiower.
Tomatoes, Stuffed with Virginia
Ham.
Hearts of Lettuce.
The San Francisco call., 1908-11-08
Oysters i'm a Loaf
Mrs. r. III. Mclean, 1s20 Bancroft WAY.
Berkeley

Cut on slice from top OF a loaf Of
stale Vienna bread and scoop out most
bread inside the crusty she'll. Drain one
quart oysters, season with salt. red
pepper and a tablespoonful OF cafsnn
II desired Fill loaf with oysters and
dot well with bits OF butter. Replace
slice cut from top. Moisten loaf In
oyster liquor and bake In rather quick
oven for 25 minutes. basting frequently
A 4allMou8 &izh
The San Francisco call., 1908-11-08
Sponge Cream
Helen McPhun, 1900 Turk street, San
Francisco

One pint milk, three tablespoonfuis
two eggs. Put gelatine in cold milk.
let 1t stand awhile. Put on stove and
bring to boiling point, ADD sugar
and yolks of eggs. which have been
and when cold whip hard and add the
we'll beaten whites of the eggs. 5-Fla-
vor to suit and pour into molds that
have been wet.
The San Francisco call., 1908-11-08
Roasted Goose With Sage and
Onions
Veronica Rogers. 154S steiner street,
San Francisco

Take a medium sized fat goose.
Dressing: Three slices OF milk bread
soaked in hot water. Press out every
particle of water. Braise an onion In
some of the goose fat and in the same
pan place the squeezed bread to dry.
Add half teaspoonful pepper, sage
and ginger. Mix it with a well beaten
egg; put inside of goose and sew up.
Place the goose In a roasting pan;
sprinkle with -four and chopped onion
and plenty of the goose fat. Roast
about 20 minutes to the pound and
baste often. When roasted, split open
the back and the dressing comes out
whole. Slice and serve with the gravy
This is a dish fit for a king.
The San Francisco call., 1908-11-08
To Fix a Broken Window Shade


street, San Francisco
When the spring of window shade
In the laundry or some similar place is
broken and one does not care to buy a
new shade here is a way to fix it:
Screw an eye screw into the ceiling
near the shade, put long string on the
shade and pull the string through the
eye screw. BY pulling the string the
shade can be raised. Now put a nail or
screw in the wall beneath the window
and make loops on the shade string. BY
catching these loops on the nail the
shade remains raised.
The San Francisco call., 1908-11-08

gravy. season and slightly thicken; let
simmer. Make rich sort cake as for
berries, only do not sweeten. When
brown put a layer of the cake on a
platter, ladle a generous supply of the
chicken stew over II, alternate cake
and stew until all are used, taking care
that the chicken comes last and pIenti-
ful as to gravy With a hot drink and
light dessert this is an abundant and
nourishing repast