davidaulloa/AmericanStories huggingface dataset:
The San Francisco call., 1909-09-12
ST PRIZE
Secrets Worth Knowing
Mrs. r.. NJ. Beardslee. 541 Twenty.
seventh Street, Oakland

When broiling meat, such as steak
or chops, pour a little boiling water
in broiling pan. 1t will help to cook
the meet and save the juices which
drop for gravy. Also prevents burn
ing and makes the pan much easier to
wash.
The next time you fry pork chops
sprinkle powdered sage over them
while cooking. You will be surprised
how it helps the flavor of them.
Try boiling the hambone one so fire.
quently has on hand with macaroni; it
makes a very pleasant change; the
bone and fat are simply put in the
boiling water and cooked with the
macaronD three-quarters of an hour
and allowed to cool lin the water)
then drain. and finish with cheese and
milk, or tomato sauce, as preferred.
When roasting pork, try boiling it in
salted water first with a generous
piece of butter added. Boil Is minutes,
then drain and roast. The boiling takes
the strong taste from the pork, while
butter in the water f1avors 1t more
than when simply placed on roast and
your slice of meat at dinner will taste
like chicken
Meat without fat is usually tough;
mutton fat is almost white; veal and
pork the same, while beef fat must be
a pale yellow and tender.
Chickens with yellow skin and feet
make the richest stews.
When boiling fish or crabs, add a
large sprig of parsley. small onion
and half a cup of vinegar to the water.
1t improves 1t greatly.
The San Francisco call., 1909-09-12
Creamed Oysters on Shell
Mrs. W. E. Thompson, sequel

Delicious-First get some nice clam
shells, wash, wipe dry and butter them
inside. Range these closely in a large
baking pan and prop up with pieces Of
coal or anything handy Put one large
oyster in each shell, sprinkle salt and
pepper over each. then pour spoonful
of the following mixture over each
oyster. Pour In a double boiler about
two cups of milk, stir in two spoonfuls
of butter, little salt and pepper. Take
from the fire as soon as boiled and
thicken with one tablespoonful of -four.
wet with one tablespoonful of the
oyster liquor add also the yolks of two
eggs Stir well and pour spoonful
over each oyster. Bake five minutes.
Serve on she'll
Baked Shad stuffed With Oysters
Clean and dry nice large fish, after
which rub well with salt inside and out
Make a stuffing of grated bread crumbs,
SALT pepper and oysters, also some
fakes of butter. Stuff and sew up fish.
Lay in a baking pan with cupful of
water to keep from burning. bake an
hour, basting often with a piece of but
ter and the water In pan. Bake nice
and brown. When done lay the fish on
a hot platter and cover tightly. While
you boil up the gravy with a spoonful
of catsup add a little more hot water
and q spoonful of Drowned flour which
has been mixed with little cold water
and the juice of a. part of lemon. Serve
sauce in sauceboat. garnish fish with
slices of lemon, curly parsley or water
cress.
The San Francisco call., 1909-09-12
ParboiIed Steak
Mrs. Fred Whitney, 1474 Sacramento
Street, San Francisco


Street, San Francisco
If you have no broiler, steak cooked
as follows will be made to resemble one
broiled: Trim your steak neatly, rub
bing well with good olive oil all over.
Your frying pan must be an iron one
to have good success. When the fry
pan is smoking hot (no grease is used).
put in steak, soaring and turning
quickly, doing this every minute. and,
of course. depending on how thick your
meantime, cut fine one Glove of garlic
and sprig of parsley; put these In
small saucepan with two heaping table,
spoons of butter, 10 drops of tabasco, g.
pinch of black pepper and half tea
spoon of salt. Let simmer. Cut very
fine four very young, small green pep
pers and add the butter (strained) to
this. Have platter very hot; put in
steak, pour the green peppers over,
sbrinkling well with minced parsley,
garnish with slices of lemon and serve
with good baked potatoes. cooked as
follows: Wash potatoes well and wipe
very dry. Rub little olive oil over
palms of hands, then rub all over po-
tatoes; put in oven and bake until done,'
take out and cut off a small piece from
tents and being careful not to break
skins. To six potatoes add heaping
tablespoon of butter, three tablespoons
of cream or milk, a little white pepper
and salt to suit Break the white of an
egg into this and beat, beat, beat. The
goodness of these lies in the beating.
After beating until potatoes are very
light, refill skins and put back In good
oven for 10 minutes.
The San Francisco call., 1909-09-12
Prize WINNING Ideas and Recipes @md Names of 9he Prize
letters Be i'm on or i'm Che
Three Christmas Puddings
Mrs. j. N. Hawks, 327 Taylor Avenue
Alameda

Mrs. j. N. Hawks. S27 Taylor Avenue.
Alameda
Ths Following three recjves have
been handed down for years IN the
English plum pudding. the nightmare"
variety, but delicious enough to be
worth while: the second is not so In
d1gestible. and the third is so simple
English Plum Pudding-One pound
beef suet chopped fine, one pound
each of seeded raisins. currants and
sultanas. quarter of pound OF
mixed peels cut fine, one pound brown
bread crumbs. six eggs. one table,
spoonful molaSses. one cup milk. one
tablespoonful each of cinnamon and
nutmeg. one teaspoonful salt and two
teaspoonfuls of mixed spices Steam
tins; 1t will keep all winter In a cool.
dry, place and may be warmed as
needed.
Christmas Pudding-One cup suet.
Ing cup of sugar, one cup currants.
one and a half cups seeded ratSinss one
cup chopped blanched almonds, half
cup citron, one terspoonful each Of salt
mon, one teaspoonfu1 nutmeg, four
well beaten eggs, one cup sweet milk,
two cups -four and one teaspoonful
of soda. Steam four hours.
pound of crackers soaked over night
in quart of rich milk. In the morn
ing add good slice of butter (melted).
swo-thirds cup sugar. half glass or
sherry, five eggs we'll beaten, half cup
citron cut fine and half teaspoonfh
each of cloves auSptce and cinna-
mon- Bake in deep dish set In water
in a moderate oven for two hours
Serve hard sauce with all these pud-
dipgs
The San Francisco call., 1909-09-12
Chicken a l'ItaIienne (Fine)
Mrs. e. f. Conway, Corning

Pair of chickens, half pound fat
salt pork, two sprigs of parsley, one
sprig thyme, one bay leaf. dozen dozen
one Tablespoonful of butter, one table,
spoonful salad oil. two glasses Of wine.
white or pale sherry; Joint chickens.
saucepan with very little water. cover
and stew until tender. Remove chicken
and place where they will keep warm
while you prepare the gravy. Turn the
liquor in which the chickens were
cooked into frying pan. .thicken with
onion. Glove and mushrooms chopped
very fine. Boil up sharply, add butter
and stew for half an hour. Add wine
strain through coarse colander over
the chicken.
The San Francisco call., 1909-09-12
I'm 1rurEn ON
To Remove Stains
Miss Helen C. Foster, 2O61 Buena vista
Avenue, Alameda

Avenue, Alameda
Use whiting, wooden skewers, am
monia, soap and water
Have the woodwork brushed clean.
Mix whiting with cold water to the
consistency of the cream Rub on the
woodwork with soft cloth or sponge.
Rinse with clear, warm water, using a
clean cloth. Wipe with dry cloth If
the paint is very smoky or oily, house
hold ammonia may be added to each
gallon of water
Make suds, but do not rub the soap
on the cloth, except when the suds will
not remove the dirt.
To Clean Vanished WOodwork-Use
coal oil or turpentine. Moisten a soft
cloth and apply to woodwork, rubbing
dust. Coal oil is cheaper. but does not
evaporate as quickly as turpentine.
To clean natural wood finish or
these woods as possible. Paraffin oil or
boiled linseed OIL When used rub un-
til thoroughly dry. Coal OIL turpen-
tine or alcohol may be used if rubbed
with oil afterward.
To Clean Glass-Use wooden skewers.
whiting, newspaper, clear water with
ammonia, soap water, one tablespoon
ful of coal oil to one quart of water.
Remove the dust Clean the woodwork
first mix whiting with water, ammonia
or alcohol; rub paste ons glass and al
low to dry. Polish with wooden cloth
Or. or soft paper, Wash glass, rinsing
cloth and polish with soft paper.
To Clean Metals-Most metals may
be washed without harm in hot water
containing ammonia or washing soda,
or they may be wiped with a little coal
OIL Always wash fresh articles care
fully before cleaning. After cleaning,
wash in hot water containing ammonia
and dry carefully.
Tin--Sand soap or silver polish whit
ing moistened with alcohol, ammonia
or water.
Steel knives-Brick or sapolio.
Silver Silver polish or whiting
moistened with alcohol, ammonia or
water.
Gold-SiIver polish or whiting
moistened with alcohol. ammonia or
water.
Copper-vinegar and salt, then am
monia.
Whiting moistened with vine
gar.
Iron-Rub with OIL then scour with
ashes or pumice stone.
Nickel-Silver polish or whiting
moistened with alcohol, ammonia or
water.
To remove grass stains, use alcohol.
rub.
To remove paint stains, use vaseline
and benzine. Soften with vaseline and
then rub with benzine.
To remove perspiratiop stains. use
soap solution, sunshine chloroform.
Place in sunshine in soap solution. Diff
ficult to remove entirely.
To remove coffee stains, use cold
water, then boiling water. Rinse the
stain in cold water. Place bowl on
table. spread stained part over it, pour
boiling water on IT from a height.
To remove yaseline stains, use coal
oil. Soak in coal oil.
The San Francisco call., 1909-09-12
Old Olive Oil Pickles or Cucum-
ber Mangoes
Mrs. F. Grimm, Penn Grove

Place cucumbers in salt and water
and keep we'll covered 10 days. Throw
into fresh water for one night. The
next day I'LL a large kettle with alter
nate layers of cucumbers and cabbage
or grape leaves, with a small piece or
alum placed on cucumbers- Cover with
cider vinegar and steam well. never
allowing to boil Take out seeds ana
stuff. tying two halves together Place
cider vinegar just brought to boil,
adding four or five pounds OF brown
sugar.
Proportions for stufing zoo pickles.:
One head cabbage, one dozen onions,
two teaspoonfuls cloves. six teaspoon
fuls mace, four teaspoonfuls allsplce.
four tablespoonfuls coriander seed,
four tablespoonfuls black mustard
seed, seven teaSpoOnfuls turmeric
tard seed two tablespoonfulS celery
seed seven teaspOorfuls tumerfc
powder. one cup brown sugar, one cup
olive oil, one small tumbler or grated
horse radish. To every jar add little
olive oil.
The San Francisco call., 1909-09-12
81 PRIZE
Three Delicious and Easily
Made Candies
Edna Montague. I2Is Telegraph Ave-
nue.. Oakland

Edna Montague. I2Is Telegraph Ave-
nue., Oakland
SuIfaDa CaramcIs-Melt three table,
spoons butter-add three tablespoons
molasses. one-third cup of milk and
one and one-haif cups granulated
sugar. Boil eight minutes Con a very
slow fire), stirring constantly. Add
one and a half squares chocolate. Stir
until melted and boil about four min
utes longer. Remove from fire and
add half a cup walnut meats and
sultana rafsins. Bea< until creamy
pour on buttered plate and cut in
squares.
sugar, half a cup maple syrup, one
fourth cup Of cream to boiling point.
boil until IT forms a soft ball in
water. Add one cup pecan nut meats.
Beat until creamy, and drop from
spoon on buttered paper.
Candfed Nuts-One cup granulated
sugar. one third cup water, pinch of
cream OF tartar. Boil until 1T spins a
thread. Add one cup NIT meats and
any desirable Towering. Beat until
hard and cold. Break into small hits
CThese bonbons are lovely TO serve on
card tables at parties.)
The San Francisco call., 1909-09-12
Cash Prizes for Housekeepers

HE Modern Houekeeprs standard OF
cooking housekeeping California facilitating
of ideas California houekeeper The best newest
that Kitchen
and discovered learned Of adding materially to the
beauty comfort the homhe the things
The Modern Housekeepes would Ike put in writing
communication brief possible and
that write side Sign and
five 81 prizes awarded
this Sunday All generally
interesting will published this
is good. it will appear when its turn
The San Francisco call., 1909-09-12
Good Bread
MRS. F. A. Crouch. Calistosa

Boil one large potato in two quarts
v ater, then mash fine, add two table,
ooons sugar. two of lard, teaspoon Of
soaked in a cup Of water and strained
through a coffee strainer; that takes
the meal out. In the evening mix In
loaf; in the morning set to rise, then
bake half hour. This makes two S1oaves
and you will have bread as sweet as
a nut.
Good Butter-Don't let the milk stand
over "a hours, and always stir when
adding more cream. When the butter
comes take out lightly, rinse in cold
water, set in cool place is minutes;
then add salt, and let stand half an
hour; then chop with ladle lightly; set
In cool place till morning; then shape
into rolls or squares; do not work 1T
much. You will have butter that has
grain and will not be like grease
The San Francisco call., 1909-09-12
81 PRIZE
Delicious Brown Bread
f. J. PerIey, stanford Univer.,,

r. ). PerIey, stanford University
Two cups of corn meal one Gun of
nour, Two cups of sweet milk one cum
OF sour; add OF molasses two-thfrds
OF cup; each of soda and salt fiji a
teaspoonful up. For four hours steam
It well; steam IL well
"Fetch and Carry"-Did il ever oc-
cur TO you to notice the amount Of
time and energy that is wasted by
many house keepers? In a well KENT
home many steps must necessarily be
taken, but I shall never cease to be
thankful 10 my mother, who taught me
10 fetch and carry" The same
thought is expressed by Goethe in his
Hermann and Dorothea," where he
says, "A slSillfui housewife takes no
step in vain"
The San Francisco call., 1909-09-12
Brides Cakes
mis-. George Petersen, san Lorenzo

Miss George Petersen, San Lorenxo
: Sift with six teacupfuls of -four two
teaspoonfuls of baking powder Beat
very lightly the whites OF two dozen
eggs and cream four teacupfuls Of
sugar and two teacupfuls of butter
Add to the butter and sugar portion
then portion of the eggs, alternating
until all are mixed Bake in a mod
crate oven for an hour and a half.
pounds of butter and beat into it two
pounds of crushed loaf sugar, pow
dered and sifted; add the yolks Of is
eggs, beaten to- a froth. and follow
two pounds of flour, Drowned: two
pounds of raisins, four pounds of cur
rants, two-thirds OF a pound OF citron:
two-thirds of an ounce each OF cfn-
namon, nutmeg and mace, quarter
of an ounce Of cloves and add last
half gill Of brandy. beating the
whole verv thoroughly. Bake.
The San Francisco call., 1909-09-12
81 PRIZE
Creole Court BouiIIon
Mrs. ID. HeIwig. 2IO6 Neyine Ayenu
Box 30I. Richmond


Box 301, Richmond
Select about five or six pounds
of fresh red fish. take one table
spoonful of butter, one of -four,
three chopped onions, fresh toma-
toes. equal 10 about a can, three or
four whole cloves and allspice, red and
green peppers and salt Fry the onions
IN the butter or olive oil, then add the
tomatoes and cloves Let them stew
together for 80 minutes Then add
the -four; then add half a pint claret.
Let this boil, stirring constantly about
five minutes until the -four is thor
oughly cooked; then strain the sauce
and return to the fire in a saucepan.
Lay the FISH cut in steaks and 1et ii
simmer gently until cooked. which will
-equire from 10 to Is minutes. A nice
way 10 serve is to have ready in a
deep dish slices of dry toast enough TO
cover the bottom of Ine dish. When
done lay the slices of fish on the toast,
pour the sauce over the fish and serve.
A piece of sweet pepper chopped may
be added TO the above sauce If pre-
ferred, also more spices.
The San Francisco call., 1909-09-12
Sweet Sour Plum Preserves
Mrs. . a. HIM, e4s clayton street

Take German plums, wipe each plum
with cloth, prick each plum three or
put in cloves, stick cinnamon and
eranuIated sugar to suit taste, and
pour boiling vinegar over the plums
Next day pour off vinegar and when 1t
begins to boil pour over your pIums;
pour off your vinegar the third time
and when it begins to boil put in q
few plums at time and boil until
they just start to burst: take your
piums as they begin to burst and put
in stone crock: last Of all pour on your
boiling vinegar until covered; put a
cover don't need to be air tight. Ex-
cellent
The San Francisco call., 1909-09-12
Graham Pudding
Mrs. whiting, e29 Oak Street, San
ErancfScO

Two cups graham -four, one cup of
cup of raisins, teaspoonful each of
salt, cinnamon and cloves, one cup of
suet chopped fine; put in mold and
steam three hours.
FavOrfte Sauce-Rub together thor
oughly one tablespoonful of butter with
one teacupful of powdered sugar; add
the yolks of three eggs beaten very
light and the juice of one lemon. Beat
all briskly for 10 minutes, then pour
in a glass of wine, stirring hard while
doing so. Set the bowl in a saucepan
of boiling water and stir until 1t heated
through.
The San Francisco call., 1909-09-12
Macaroni With Meat
Mrs. c. L. Hargrave, Reno, New

Mrs. G. l.. Hargrave, Reno, New.
Chop about pound of meat from the
round, shoulder or neck with meat chop
peJer pe 'vT With boiling water and COOK
about an hour. Break quarter pack
age of macaroni into inch pieces and
boil rapidly in plenty of salted water
from 20 to 80 minutes. When done
drain off the water and add the meat
with its juices and enough milk to lit
tie more than cover. Thicker with
heaping tablespoonful of -four and boil
about a minute.
The San Francisco call., 1909-09-12
Fish Pie
Mrs. e. NJ. HaIIett. Redwood city

Boil three pounds halibut and when
cold shred. Put quart of milk to boil
and in it three good sized onions
(halved). a bag containing parsley and
thyme, pepper and salt Cream-Three
tablespoonfuls -four with half a pound
OF butter and pour on boiling milk;
strain. This makes thick dressing. Put
layers of fish in dish. then layer OF
dressing and chopped parsley; then al
ternate layers On top put bread crumbs
and pieces of butter. Bake half an hour.
The San Francisco call., 1909-09-12
German Noodles au Gratin
Mrs. Robert Warner, 1907 Broadway,
the Mecca, Oakland

the Mecca, Oakland
Beat eggs, add salt, work -four in
until you have stiff dough, roll out
thin, leave on board until two-thirds
sharp knife-they will be in long, thin
strips or strings-drop into salted boil
ing water for few minutes. empty
quickly into strainer and let cold water
run on them until chilled. Noodles are
ready for soup, or are nice fried brown
IN butter.
Au Gratin-Have cream gravy ready
into which you have dissolved grated
cheese to suit. put noodles covered with
this into buttered bakepan, cover top
with cracker crumbs, Jumps of butter.
brown quickly in oven. Three eggs
make nice painful. of an inexpensive
delicious dish.
The San Francisco call., 1909-09-12
Quick Ginger Cake

Miss Pauline Manderscheid, 1905 Regent
Street, Alameda
Two tablespoons butter. one cup sour
milk one cup of New Orleans molasses,
one cup sugar. three cups -four, one
teaspoon cooking soda. two teaspoons
ginger, pinch OF salt. Mix butter and
sugar, then stir In molassess then the
milk, with the soda and ginger. Then
sift in the flour. Bake in slow, mod
erat oven for half an hour.
The San Francisco call., 1909-09-12
Lemon Custard Cheese Cakes
Mrs. r. G. Thomas, Corner Naglee and
Morse streets, San Jose

Mrs. r. G. Thomas, Corner Naglee and
Morse Streets, San Jose
A half pound of pun paste, four
ounces OF butter, four ounces powdered
white sugar. four lemons, eight eggs.
How to Use-Put the butter, sugar
and juice of four lemons. and rubbing
add the eggs, then stand the stewpan
In pan OF boiling water on the fire and
continue to stir until the ingredients
become q thick custard. Take on the
are and stand in pan of cold water
and stir until quite cold. Roll the pulp
paste out the thickness of a quarter Of
an inch. Now cut out some round pieces
and lay them in tartlet pans, press out
the paste from the center with the
thumb and finger and place In each a
teaspoonful of the mixture, Then put
them on q baking tin in moderate
oven and bake a light brown When
baked take out OF the pans and let
them get cold. then dish them on lace
pauers in glass or china dishes.
The San Francisco call., 1909-09-12
Stewed Eggplant
A. G. Jochmus, lis Eighteenth street,
Pacific Grove

Put the whole egg into kettle with
plenty of water and simmer until quite
tender; then drain and cut up Mash
smooth in a deep baking dish. add
some bread crumbs, chopped onion.
thyme salt pepper and quarter OF
pound of butter; CRATE some bread
crumbs over 1t and set in the oven to
brown.
The San Francisco call., 1909-09-12
Lettuce Salad

Mrs. Emile G. sharpe, 4S13 st. Law
renee Avenue, Chicago
Yolks of two hard boiled eggs rubbed
up with half dessertspoonful of mus
tard and a saltspoonful of salt Add
three tablespoonfuls of good cream.
one tablespoonful of sugar and three
tablespoonfuls of vinegar Break (not
cut) lattuce in small pieces and pour
dressing over Garnish with whites OF
eggs and radish- This is salad enough
for four persons.
The San Francisco call., 1909-09-12
Brandy Peaches Without
Brandy
Mrs. percy 4. GaIllson, sonora

peaches, carefully selected and pared ;
then NIL in all spaces with granulated
sugar; screw on the top very lightly
and bury three feet IL the ground for
six months The. peaches win then be
ready for use and will be richer and
better favored than when preserved In
the usual way.
The San Francisco call., 1909-09-12
Apple and Nut Salad

Mrs. A. f. Fowler, Thfrty-sixfh
Street, Oakland
Peel several sour apples, cut into.
bits and chop in the chopping bowl.
To these add less the quantity of
the same amount of celery, half tea
spoonful of mustard break the yolks
OF two eggs and stir In one direction
until the eggs are cooked by the mus
tard; beat IN drop by drop as much
olive oil as it will take, and then
vinegar in the same way. Pepper and
salt to suit the taste.
The San Francisco call., 1909-09-12
Lemon Pie

Mrs. j. VI. Rftferback- Eostohtc A'"&
134, Richmond
Beat three eggs, save the whites OF
two for frosting, roll three crackers
very fine. melt a piece of butter the
size of a walnut. the juice of one large
lemon, one cup Of sugar. nine table
spoonfuls of milk. Mix all well togeth-
er, add milk last. When done nave
ready the whites of eggs beaten very
light. with two tablespoonfuls of pow
dered sugar. and put back in oven and
brown lightly. If prepared correctly IS
very fine.
The San Francisco call., 1909-09-12
Stuffed Baked Tomatoes
Miss r. Manderscheid, 1905 Regent
Street, Alameda

Street, Alameda
One cup finely chopped cooked meat or
one cup sausage meat, one-half teaspoon
salt. one-fourth teaspoon pepper, six
tablespoons bread crumbs, one-half
small grated onion one tablespoon but
ter (melted), one small green pepper
-(chopped). juice of tomatoes. or milk,
one tablespoon chopped parsley. Cut
large slice off the stem end of the
tomatoes and take out seeds. Cook
butter, onion and meat together. then
matoes. Sprinkle bread crumbs over
top, put a piece of butter on each and
place In baking pan with one-fourth
cup hot water. Bake In quick oven 30
to 40 minutes.
The San Francisco call., 1909-09-12
Fudge Layer Cake
Miss Sigue Carlson, 2S31 Elmwood Ave.
nue., Berkeley

nue., berkeley
One and half cups sugar, three
eggs, half cup melted butter one cup
walnuts. two cups -four, two teaspoon
fuls baking powder, one teaspoonfuI
vanilla and a pinch of salt Beat eggs
with the sugar until light; add choco-
late stirred in the milk. then the -four
with baking powder then the walnuts
and last the melted butter.
FilIing-Boil two and half cups
sugar, one cup milk, half cup choco-
late. one tablespoonful butter until it
forms like dough in cold water; then
beat. until thick and spread on cake.L
Very nice If made right
The San Francisco call., 1909-09-12
Good Quick Bread
Cariotta MoseIey, $50 Twenty-efxhfh
street, Oakland

To a cake Of compressed yeast dis
solved in two cups of milk or water Cor
both in any proportion) and one table,
spoon of olive oil: add enough -four
and two or three Of sugar. to make a
stiff dough. Put in clean dish and
rub a little lard over the top Set aside
for two or three hours. then mold in
loaves and let rise an hour more Bake
in slow oven about one hour. This
makes four loayaf