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The San Francisco call., 1909-09-19
Daily Cali
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Delicious Orange Cake
Mrs. e. weidemann, Bradley


cream one-half cup butter and add
gradually while beating one and a half
cups me granulated sugar; then add
one-half cup orange Juice and the
grated rind of one orange. Mix one
and a half cups pastry -four (once
si1ted), one-half cup cornstarch and
three teaspoonfuls baking powder.
Combine mixtures and add the whites
OF four eggss beaten stiff. Turn into
buttered and Toured dripping pan,
meats and sparingly with sugar Bake
in moderate oven Is minutes, remove
from pan. cut in half. crosswise and
put together with orange filing This
mixture may be baked in a loaf and
covered with orange frosting.
Orange Fflllng-Mix one-half cup
sugar and two and half tablespoon
fuls flour: then add the grated rind of
juice, one-half tablespoonful lemon
juice, one egg, slightly beaten, and one
teaspoonfui butter. Cook 10 minutes
IN double boiler, stirring constantly.
Cool slightly before spreading.
Orange Frosting-Put two cups
graduated sugar and three-fourths
cup boiling water in a granite ware
from adhering. Heat gradually 10 the
boiling point and boil without stirring
until syrup will thread when dropped
gradually on the beaten whites Of
three eggs and continue beating until
the right consistency to spread. Add
one-fourth cup orange straws; they
will flavor and give the cake a beau
tiful dress.
Orange Straws-To make orange
straws, use the brilliant yellow
oranges. Cut the thin peel in fine
shreds with sharp scissors Scald these
in salted water and throw into fresh
water until the salt taste is all gone;
then simmer until tender in a heavy
sprup made of sugar, water and
orange Juice. There should be just
enough syrup to contain the quantity
of peel required. Allow them to stand
at the back of the range, after the
manner of old fashioned preserves, for
some time and then lift out with
fork, carefully separating the straws.
and dry them on waxed paper. Put in
glass Jars. They will keep month
The San Francisco call., 1909-09-19

Mrs. A. sherry. 2s30 Grove Street,
Berkeley
Drowned Potatoes-Cook quantity
desired; mash, season and put into
dish they are to be served in; smooth
over top, brush with yolk OF egg or
spread with bits OF butter and dust
well with -four. Set in quick oven for
15 minutes TO brown.
Potato Puffs delicious and dainty
for luncheon)-Mash and season fresh
boiled potatoes. While hot shape in
well buttered and place the balls on 1t.
with beaten : egg. Brown in oven.
When done slip a knife under them
and slide on hot platter. Garnish'
with parsley and serve at once.
Saratoga ChIps-Peel good sized po-
tatoes and slice as evenly and thin as
possible. Drop. into ice water. Have
kettle OF very hot lard as for cruilers:
and pat dry. Drop into the boiling
lard. stirring occasionally. When
The San Francisco call., 1909-09-19
Orange Peel Preserve
Rose w. Fonfana,> Batavia

The peel of oranges which have been
utilized in one way and another can
be made into a delicious preserve. In
order to obtain a sufficient quantity
make rather strong brine and place
in an earthen jar. As the fruit is used
throw the rind into the brine and keep
the jar covered, and at the end of two
weeks rinse thoroughly in clear water.
cover with fresh water and let stand
over night. In the morning drain off
the water and cut the orange peel
into shreds. Cover with water and
stew slowly. until the peel can be
pierced with straw. Then drain
thoroughly and weigh. For each
pound make a syrup by boiling to-
gether one pound of sugar and two
cupfuls OF water. To the Aeel add
either two lemons and one orange
passed through the meat grinder for
each pound of the peel. or one lemon
and one large grapefruit. Add to the
peel and add the whole to the boiling
syrup. Let cook slowly at the back
of the range until the peel Is trans
parent and rich preserve is formed.
Then pack away in air tight jars.
The San Francisco call., 1909-09-19
Tomato Catsup
Mrs. j. G.. MeIaugD

Mrs. j. G. Mclaughlin. East Auburn
TO one gallon strained, tomatoes add
four tablespoonfuls of salt. four table
spOonfuls of black pepper. half q table
spoonful of allspice. three tablespoonfuls
of mustard one cupful OF vinegar:
cayenne pepper to suit taste; boil slow
ly until il thickens, then bottle and
seal up air tight.
Mustard Pickles-One quart small
cucumoers' one pint large cucum-
matoes, sliced; one quart caulidower.
broken in small pieces; one quart but
ton onions; four green peppers. chopped
fine; make a brine of four quarts OF
water and two cups of salt and pour
over vegetables and let stand for "a
hours. Then set on stove and heat to
scalding point and then drain in a
colander Mix one cup of flour, six
tablespoonfuls OF mustard. one table
spoonful of turmeric, two quarts OF
vinegar and boil till 1t thickens, then
add cupful of sugar and vegetables and
cook until heated through. Bottle In
pint jars and will keep all winter.
The San Francisco call., 1909-09-19

Mrs. Myra Cole. 2139 Ward Street,
Berkeley
Cook a tablespoonful of flour in two
of hot butter, stirring until perfectly
smooth, and edd half cupful hot milk
heaping saltspoonful of salt and a
sitting of cayenne or a little larger
quantity of paprika. Cook for five min
utes. stirring continuously: then remove
from the fire and when the mixture has
cooled for 10 minutes stir into it cup
full OF finely grated cheese and the
thoroughly beaten yolks of three eggs.
When this is cold cut in the whites of
the eggs beaten to a stiff pile and bake
for 80 minutes in a buttered dish
which should be covered with paper IL
the heat is too great. Send the souffie
TO table Immediately on its removal
from Aoven and serve with toasted and
buttered waters or crackers
This preparation is sometimes baked
in little cups and served with lettuce
seasoned with French dressing.
Cheese souffie is an especially popular
dish for men suppers. and sometimes
is served just before dessert at formal
dinners.
The San Francisco call., 1909-09-19
Prize WINNING Ideas and Recipes qnd Names Of che Prize
BE i'm Twn i'm
w Vi61lnAgrs
Some Facts Worth Knowing
Mrs. r. o. Hoffman, 1874 Turk Street.
san Francisco

Mrs. r. o. Hoffman, 1874 Turk Street,
san Francisco
To Whip Cream-When you are whip
ping sweet cream and you find 1T will
not get thick. take the unbeaten white
of an egg and drop into the cream and
beat. You can not detect the taste OF
the egg.
: To Save Paper Patterns-When your
patterns are wearing out take some
cheap ,cambric of light gray. wash and
starch lightly, iron out carefully, cut
patterns you desire to keep out OF this
To Clean Kitchen Stove-Use cloth
saturated with vinegar to wipe the top
of the kitchen range before polishing
This removes all grease and the stove
has an even and bright polish. For the
sides use equal parts of linseed and
olive oil. Put in a bottle, shake well
and use a little on a cloth. then wipe
off with dry cloth. Use some good pro-
prietary polish for the nickel Follow
these directions and you will always
have your stove looking nice
To Prevent MIX From Curdiing In
Tomato S0up-TO those who find it diff
ficult to make cream tomato soup and
keep it from curdling i think this help
will prove valuable: Have your milk
and tomatoes boiling in separate pans.
one quart of milk to one quart Of toma-
toes. Put about quarter of tea
spoonful of baking soda In the tomatoes
while they are foaming up, pour into
your milk. II you do this your soup
will never curdle. Never put your milk
into your tomatoes. as then 1t VIII sure
ly curd1e.
The San Francisco call., 1909-09-19
Will BE Published i'm T
Cash Prizes for Housekeepers

HE Modern Houseeepe helping raise the standard OF
cooking and housekeeping California facilitating Interchange
of ideas California housekpers The best and newest
that Kitchen and the
have adding materially the
H0usekepers writing
in Make communication brief possible and be
you write only the Sign name and
S. So five 81 prizes
ideas published Sunday All the generally
communications will be published
yours S good, it will its
The San Francisco call., 1909-09-19
SeasonabIe and Easily Made
Cooling Drinks
Mrs. {. Maggs. 1881 Fairyiew street,
South Berkeley

South Berkeley
Raisin Wine-Take two pounds rails
ms. seeded and chopped; one lemon, one
pound white sugar and two gallons
stir once a day for six or eight days.
strain bottle and put in a cool plcae
for 10 days. when the wine will be
ready for use.
squeeze the juice from the berries and
add to each pint one pound white
sugar, half an ounce powdered CHINA
mon. quarter of an ounce of mace and
gether for a quarter of an hour. Strain
the syrup, and to each pint add glass
of French brandy.
Hop Beer-Take five quarts water,
three hours. then strain the liquor and
add to il five quarts water four
OUNCES bruised ginger and boil this
again 20 minutes, strain and add four
add pint of yeast; let it ferment and
in "a hours it will be ready for bot
Ting.
Raspberry Vinegar-Put a quart of
raspberries into suitable dish, pour
over them quart of good vinegar and
flannel bag. Pour this liquor on an
other quart of berries; do this for
three or four days successively and
strain it; make it very sweet with loaf
sugar; bottle and seal.
Seidlitx POwders-Fold in white pa
per one dram Rochelle salts ahd 25
grains of carbonate of soda in a blue
paper put 20 grains of tartaric acid.
finely. Put the contents of the white
paper into a tumbler half filled with
water, stir till dissolved; put the con-
tents of blue paper into another half
one tumbler with the other and drink
while effervescing.
The San Francisco call., 1909-09-19
Household Recipe

Mrs. Coe. 167 Lexington Avenue. San
Francisco
To Preserve Fruit without Sugar
Cherries. strawberries, sliced pine
apple. plums, apricots, gooseberries.
ETC., may be preserved in the following
manner to be used the same as fresh
fruit:
Gather the fruit before it is very
ripe, put in wide mouthed bottles
made for the purpose. fill them as
tight; seal the corks, put some hay
in a large saucepan. set in the bot
ties with hay between them to pre-
vent their touching, then fill sauce
pan with water TO the necks of the
bottles and set it over the fire until
the water is nearly boiling then take
IT of, let 1t stand till the bottles are
cold. Keep them in a cool place till
wanted, when the fruit will be found
equal to fresh.
The San Francisco call., 1909-09-19
Picked Nasturtiums
Mrs. r. Bradshaw, 3277 EncinaI Avenue,
Alameda

Alameda
These are a very good substitute for
capers in making sauce, and as nastur-
tiums grow plentifully in many gar
dens thrifty house keepers will do we'll
to save the pods against picking them.
Gather the nasturtiums on dry day,
wipe them with clean cloth, pack
them not too closely, in some dry glass
bottles or jars and pour over them (suf-
ficient to cover cold vinegar which has
been seasoned in the proportion of one
ounce of salt and four peppercorns to
every pint OF vinegar. Seal the jars
tightly and store away in a dry place
Tomato Chutney-Three and a half
pounds of green tomatoes, one tea
spoonful each of mustard seed, ground
ginger and allspice, one medium sized
onion, 10 cloves, one quart of best malt
vinegar, one pound of brown sugar.
Scald the tomatoes, as then you will be
able to peel them easily. Then cut in
small pieces and put in a preserving
pan with the spices and vinegar. When
nearly boiling add the sugar and the
onion (whole). Boil gently for about
two hours, or until 1t looks clear, and
remove the onion before it breaks in
pieces Turn the chutney into small
pots and tie down like jam. II you can
not get green tomatoes use the red
ones, only as they are juicier less vine-
gar.
The San Francisco call., 1909-09-19
Cream Pie
MRS. t. sawyer, Elmhur.t

To make the crust OF this confection
take three eggs. one cup OF sugar. one
cup of -four, one-third teaspoonfu1 OF
soda, one teaspoonful Of cream OF tar
tar; beat the whites and yolks well.
separately. stir all together as quickly
as possible and bake in a large pan
When cold cut in half and spread cream
between and frost the top with pink
frosting.
For the Cream-Boil a pint Of milk.
two tablespoonfuls Of cornstarch dis
solved in milk: to this add two eggs.
well beaten, one small cup OF sugar.
stir into the boiling milk slowly. when
done add half cup of butter and two
tablespooufuls OF lemon juice.
The San Francisco call., 1909-09-19
81 PRIZE
Pinks
Mrs. Henry Wiegand. 94I Forty-sixth
Street. Oakland

Mrs. Henry Wiegand. 94I Forty-sixfh
Street. Oakland
Crush one pint of red raspberries.
sprinkle lightly with sugar; when they
have stood for an hour or more drain
ia sblespoonfuls of butter to a cream,
add half a cup Of sugar. the berry Juice.
one and one-half cups of -four sifted
with one teaspoonful of baking pow-
der. and the whites of two eggs beaten
stiff. Bake in muffin pans and serve
for dessert with raspberry sauce. After
water on them and boil for five min
utes, beat the yolks of the eggs very
light with one cupful Of sugar, strain
the boiling juice over them and stir
over the teakettle until the sauce is
as thick as cream. If any ''pinks" are
left over cover them thickly with a
frosting made OF confectioners' sugar
rnoistened with berry juice, and add
TO the cake basket.
The San Francisco call., 1909-09-19
81 PRIZE
Potted Pigeons

Mrs. W. A. Powers, sos Cfnnabar street,
San Jose
Prepare six pigeons. wash well inside
with salt water; let them drain: prepare
dressing of one medium sized onion and
one small piece of lean ham minced
fine; fry in pan until golden brown,
then add three cups stale bread crumbs
and one raw egg. salt, pepper and sage
10 taste; add milk to moisten and mix
we'll; stun birds and sew up incision.
Have iron kettle with butter size of an
ge gg hn bt Sr bTo1n 11ds tben IN add et lry
boiling water; cover kettle tight and
let cook until tender; add more water
as required Remove birds. thicken
gravy with Drowned -four and serve
hot When cooked right they are de-
licious.
The San Francisco call., 1909-09-19
Gelatin de Pommes
Miss c. DavenhiII, 405 Alder Street, Pa
cf6c Grove

Boil one and a half pounds of cube
sugar in three-quarters pint OF water
till it becomes a rich syrup. Weigh
been peeled, cored and cut small. Boil
them in the syrup with the grated peel
and juice of lemon till they are re-
duced to thick syrup. Put into a
mold. Turn out next day and serve
with custard
Canary Pudding-Three eggs, their
weight in butter and sugar. the weight
of two eggs in flour, rind of one lemon
grated, mix thoroughly and boil two
hours Serve with sauce made of lemon
juice, sugar and boiling water An
egg may be added.
The San Francisco call., 1909-09-19
ST PRIZE
Peas a la Newburg
rs. w. b. Netherton, CIoverdale

Mrs. w. B. Netherton, Cloverdale
One can peas, one egg hard boiled,
one tablespoonful -four. butter size OF
walnut salt and pepper to taste. Put
butter In granite pan. When hot put in
-four, pepper and salt and part of liquor
from the peas. work smooth; then put
IN peas and rest oNlfquor in peas. Let
boil TIL thick add egg cut fine. Serve
on small. thin crackers or waters. Good.
Caramel Conee-Melt together one
tabiespoonful butter and two table,
spoonfuls granulated sugar: cook till 1T
begins TO brown. but do not let 1t be-
come ropy Into this stir six table,
spoonfuls ground coffee, add six cups
OF water and let boil five minutes
The San Francisco call., 1909-09-19
Angel Food Pudding
Mrs. j. c. Adriance. Box IL, II. ID. 1.
Napa

One pint sweet milk. four tablespoon
fuls sifted flour. four tablespoonfuls
sugar, four tabiespoonfuls butter. six
eggs, lemon extract. Heat milk in
double boiler, wet flour smooth in cold
water and stir into hot milk until 1T
thickens Take off fire, add sugar and
butter When cool add eggs, whites and
yolks beaten separately. Flavor. Pour
into buttered pudding DISH set In pan
of hot water and bake about As minutes
in moderate hot oven. Top should be
light brown. Eat with sea foam sauce:
One cup sugar. half cup butter, one egg.
Beat well together. Just before serving
pour on one pint boiling water Flavor
with lemon extract and pinch of nut
meg.
The San Francisco call., 1909-09-19
Virginia Cookies
Juanita Hunsaker. TuIar,

Ingredients-Twelve eggs, pound of
butter, pound of sugar one lemon
pound of almonds, wine glass of brandy,
walnuts. Separate 10 eggs. Hard boil
the yolks by placing them in one at a
time in half an eggshell and laying
them in boiling water. Wash the salt
sugar Add grated lemon peel, some
cinnamon and fiavoring. Add the hard
boiled yolks grated, the brandy and the
almonds chopped and blanched. Add
two raw eggs and the stiff1y beaten
whites Of six Next put in the flour,
sifted. Roll out the dough, cover with
the remaining beaten whites four) and
nuts. Makes 100 cookies. Will keep for
ono wear.
The San Francisco call., 1909-09-19
An Original Method Of Preserv-
ing Apples Whole for Dessert

Mrs. F.. Daveys Route 8. Box 70, San
Jose
One quart in all. three parts claret.
one part water; sweeten to taste; cut
two lemons In slices. put into syrup
and boil Then take several tart ap-
pies, peel, quarter and core them; these
you drop into boiling syrup and cook
till tender, but not soft ct is better
so as to be sure and keep them firm)
Remove apples and lemons from
syrup to glass dish. Take little corn
starch dissolved in water and add to
syrup which you pour over fruit.
Leave until cool and serve with
whipped cream.
The San Francisco call., 1909-09-19
Stuffed Peppers
Mrs. l.. r.. Smith, 23OS Howe Street
Berkeley

Cut the stem ends of large sweet
peppers and dig out the seeds. taking
care not to have them touch the sides.
or they will make the dish too hot. Lay
the emptfed peppers in ice cold salt and
water for an hour. Have ready a good
mince of ham, chicken. veal or lamb,
with bread crumbs or cold boiled rice
worked up with it to avoid sogginess.
Season with onion juice. salt butter and
gravy, also tomato juice il you have il.
Fill the peppers with this and pack.
open ends up. in pan. Fill in between
with a good gravy. strew fine bread
crumbs on the tops and bake, covered.
half an hour. Then brown.
The San Francisco call., 1909-09-19
Blackberries and Cream
Fried Brains and we'll Drowned
Fried POtatOeS

Hot Mullins and Coffee
This is very easily prepared. sub
stantial and being a late breakfast one
does not need to eat again until about
4.30, when the following simple meal
can be easily and quickly prepared
even when the cook is daintily dressed
Salad.-Slice cucumbers very thin
and alloy to stand about a half hour in
salt water. Slice tomatoes and arrange
on lettuce leaves; lay the cucumbers
on top and over all pour mixture of
fresh green peppers cut a few narrow
strips and scatter over the top. This
is very appetizing and refreshing
Serve with narrow strips of any bread
Cold Meat Cups.-Mix chopped cold
meats (any kind with salt, pepper and
onions and some rich left over gravy.
Put into either muffin tins or cups
three parts full Fill up with mashed
potatoes and brown in oven.
Summer Squash.-Wash and peel as
many squash as needed, cut small, cook
in boiling water with little salt until
tender. remove, season with pepper and
butter or cream
Potatoes baked in their Jackets or
potato chips may be served. Sometimes
as a side dish or relish I have few
fresh radishes
The dessert will be very simple, as
the lightest and daintiest will be the
most appreciated. A custard or float
ing island can be prepared in the morn
ing. Gelatine l use frequently with
any of the fresh fruits and serve with
a light plain cake. made the day be-
fore. Melons arranged with tiny bits
of ice are lovely. Do not have coffee.
Tea is more cooling. With just
little thought one can prepare numerous
dainty menus, which require so little
time. ! do not spend more than half
hour of real cooking when getting my
Sunday dinner / feel fresh and clean
and in a pleasant temper when at the
table, which is often not the case when
a woman has spent all her time in the
kitchen and worn herself out trying to
get ready that awful Sunday dinner"
The San Francisco call., 1909-09-19
Stuffed Eggplant

Mrs.. w. b. Kittredge, 21O4 Vine Street,
Berkeley
Take a full grown eggplant; cut in
two lengthwise; take out the inside,
leaving half an inch of the peeling
chop fine and mix with an equal guam
tity of bread crumbs, salt and pepper
to taste, and very little sugar. Cook
this mixture in butter or lard in hot
pan, stirring 1t TO keep from burning.
Let cook about 10 minutes; fill shells
with this and bake in the oven half an
hour Serve in shell. Very nfce.)
The San Francisco call., 1909-09-19
Tomato Jam
Mrs f. Bradshaw. S277 Encinal Avenue.
Alameda

Take some tomatoes, wipe with
a cloth and take off the stems Put
into a preserving kettle, allowing half
pound of white sugar to every pound
of fruit: add a little water for syrup.
Slice one lemon for each two pounds
of fruit and add. Boil until thoroughly
done and the syrup is thick. Do not
put much water at first. for 1T can De
added easily
TO Preserve Figs Whole-Take -
pounds of figs. wash and cut on the
stems add six lemons (sliced), SIX
pounds of sugar, one pint of water or
enough to make good syrup and tie
in a muslin bag one ounce or whole
white ginger bruised. Boil till GOOD
thick syrup results. stirring OCCASION
ally.
The San Francisco call., 1909-09-19
Divinity Candy

Lillian Baldwin, Box 594, Stockton
Part One-Two cupfuls sugar, one
cupful of syrup. one cupful OF water
one teaspoonful of vinegar; one tea
out stirring until little hardens In
cold water Set aside to cool slightly.
Part Two-Whites of two eggs beaten
stiff, boil half a. cupful OF water and
Beat this slowly into whites of egg as
for cooked icing. When part two has
cooled slightly turn in part one. and
beat rapidly for 20 minutes. Then stir
In two cupfuls of English walnuts,
broken or chopped. as one wishes, and
pour into creased platter.
The San Francisco call., 1909-09-19
Favorite Cheese Sandwiches

These are fine and easily made. Take
one hard boiled egg, one-quarter
pound of cheese, grated; half a tea
spoonful of salt, half teaspoonful of
pepper, half teaspoonful OF mustard,
one tablespoonful of melted butter, one
tablespoonful of vinegar or cold water;
take the yolk of the egg and crumble
in a small bowl; then add the butter;
mix it smooth; now add the salt, pep
per, mustard and cheese, mixing each
one well; now put In the vinegar,
which will make il the right thickness.
Spread between thin slices of bread
The San Francisco call., 1909-09-19
Cheese Ramikins

Miss L. J. Adams, ESQ Bryant Street.
Palo Alto
Stir two ounces soft bread in half
cup OF milk in double boiler till
smooth and hot. Take from IRE and
add quarter of a pound of grated or
chopped cheese, two level tablespoons
well beaten. Reheat, stirring all the
time. Add one -teaspoonful salt. dash
or pepper or paprika and we'll beaten
whites. Pour in baking dish and
brown in oven. Serve at once.
The San Francisco call., 1909-09-19
English Stewed Lamb With
White Sauce

Mrs. J. Graham. 40s Madison street.
Monterey
A small leg of lamb. sage. parsley.
two carrots: put the lamb into a stew
pan that will Just hold 1t. cover with
warm (not hot) water; bring 1t slowly
to a boil. skim IT.: then add the sage,
parsley salt and carrots and let sim
mer slowly for one hour and quarter
or more. according 70 size of leg Dish
up, cover IL with white sauce, garnish
with small bits of boiled tongue (hot)
and serve Try it, 1t is very good