davidaulloa/AmericanStories huggingface dataset:
The San Francisco call., 1909-02-07

tion. l consider this largely the result
of the lifting of the ban from drinking e
by women. They can drink if they care
to, and consequently they don't care to.
1t is the inverse of the axiom that pro-
hibition doesn't prohibit. / can illus
trate what l mean by telling you that
one glass of wine frequently serves
for the whole dinner"
But are the checks which the host
has to pay any smaller than they used
to be-" asked the reporter.
That's question to be referred 70
the hosts themselves. Oscar suavely
replied. They at least have the salts
faction of eating what they care most
for and in that respect they probably
think they are getting their moneys
worth"
The usual attitude of conservatism
was manifested at Delmonico's. Time
brings changes, of course, and the
dishes of today are not the same as
those of twenty years ago.
sWe notice only a slight difference
in the number of dishes and the man
ner in which the food is prepared" said
the manager. There is, 1t is true a
marked change in the manner of order
ing. 1t used to be that patron would
drop in or telephone, state that he was
giving a dinner of certain number OF
courses, and the details were left to US
Now they are more particular. Every
The San Francisco call., 1909-02-07

cooks will have to go out of business.
'rrhe most marked change has taken
place in drinking at dinners. The old
programme has been shattered to bits.
Formerly every dinner began with a
cocktail; then followed sherry, sau
terne claret and champagne. and after
ward the liqueur and coffee. the whole
list being topped off with a pony of
brandy.
Now tho liquid course frequently
starts with hghballs followed by more
highballs, and ends with more high
balls. The men in America, as a rule
have never cared for wines as continen-
tai Europeans or even Englishmen do.
They thought wines were the proper
thing, and consequently waded through
the list in spite of the fact that de-
canter of whisky would have been
much more to their taste. Lately there
has been a complete declaration of in
dependence of foreign, customs and rye
or scotch and the siphon and long
glass hold the fort. At dinner nova
days you frequently see the wine
glasses turned down. but seldom the
highball glass, unless it is in the case
of q total abstainer.
Women are drinking a great deal
less at dinners. 1t is possible that
more women drink now that the ban
has been removed. but there is most
decidedly a tendency toward modera-
The San Francisco call., 1909-02-07
All Good Ideas and Recipes Will Be Publish
81 PRIZE
Fish Spanish Style
Mrs. W. W. Jacobs. I474 Sacramento
street, san Francisco

Mrs. W. W. Jacobs. 1874 Sacramento
street, san Francisco
Take a medium sized rock cod or q
piece Of sea bass. salt well and boil
half an hour. Cover the bottom of a
frying pan with olive oil, let come TO
a boil, then chop half Glove of gar
lie, one onion, a little parsley. celery
and thyme: put all in the oil with
half can of strained tomatoes. Sea-
son with salt. black pepper and cay
enne, also add a piece of butter, a
chopped onion. celery and poultry sea-
soning: cook the last in a little but
ter. Press half the chopped beef in
a square pan, then spread the dressing
evenly over this, finishing with the
rest of the beef Press together firm
ly with a potato masher and turn out
the square loaf thus formed on a
baking pan. Shave thin slices of salt
pork to lay under and over the meat.
Dredge with -four and roast in hot
oven one hour. bastng frequently with
hot water and butter. Remove fish
from pot and place it IN the frying
pan. cover wei and cook half an hour
Before FISH is done add orc pound of
picked shrimps, then place fish on
toasted bread when you are ready to
serve.
The San Francisco call., 1909-02-07
S5 PRIZE
Enchiladas
Mrs. e. c. DAMN, TuoIumDe

Mrs. =. &. Damtns Iuolumbe
Take % cents worth round steak, cut
in cubes and brown same as for pot
roast When brown, cover with boiling
water. then slice one large onion, one
Glove Of garlic one bay leaf three or
four large red peppers, one can OF to-
lnatoes and seaon with salt Stew
slowly for three hours. When the
meat As tender strain the chill sauce
OF and thicken with brown -four. Keep
lot on back OF stove To prepare the
fortfllas. take one quart of -four, a large
spoonful Of lard. teaspoonful OF salt:
r7oisten with water as for biscuits
Take a piece Of the dough as large as
a egg and roll out the size Of break
fast plate. When you have a half
dozen rolled, you may begin 10 bake
boy frying in deep fat IN a frying PAN
DO not fry brown; the fat must not
be so hot as for doughnuts- Proceed
until all the dough is used, which VIII
make about q dozen tOrtillas. Now
have ready the meat chopped fine, six
large onions. one pound grated tbalD
cheese Have tho chill sauce hot, dip
tlc lortillas in one at a time; place on
large hot platter. sprinkle With
cheese. on one half place little meat,
onions. olives. sliced hard, boiled eggs
and pour a spoonful Of sauce over II,
and fold over the other half Of the tor
filas. Proceed in this manner until all
arc flled. pour over what sauce remains
and .snriuble a little grated cheese over
80 Place IN tho oven Tor 10 minutes;
fHe.r. lre out and garnlsh with lettuce,
olives and sliced hard boiled eggs.
serve Delicious.
The San Francisco call., 1909-02-07
ST PRIZE
Spaghetti a la ItaIienne
Mrs. b. Wallace. 2237 Roosevelt Avenue.
Berkeley

Mrs. b. Wallace. 2237 Roosevelt Avenue.
Berkeley
One small onion. Glove garlic small
piece OF celery. half a ~pint strained or
mashed tomatoes, tablespoonful of dry
mushrooms, cupful of pot roast or
chicken gravy four or five ounces of
grated Parmesin cheese. Chop fine
onion, garlic, celery. Put three table
spoonfuls of oil in frying pan when
very hot, make sauce of onion, garlic
celery and tomatoes, add cup of water
salt and pepper to taste. Cook slowly
for 20 minutes. In meantime put mush-
rooms in half cup of water (warm)
and let stand until ready for use
When sauce has cooked 20 minutes
chop mushrooms fine and put in sauce
with water in which they were soaked
Add gravy and stand on warm stove
until spaghetti is done. Pound of
round steak cooked as pot roast is
good substitute (do not thicken gravy
Prepare spaghetti as follows: Put
three-fourths pound spaghetti in large
kettle of boiling water, cook rapidly
25 minutes drain. take large dish and
first put layer of cheese, then spag-
hetti and sauce continue with each
layer until dish is full, cheese on top
Serve hot. Ravioli may always be
substituted for spaghetti. You can get
them AT macaroni factory in Latin
quarter.
The San Francisco call., 1909-02-07
Hints for Boudoir and Nursery

Mrs. \. N. Hunter. Summersviilc. Cal.
There is nothing better than sulphur
tea for the hair. 1t cures dandruff,
promotes the growth, makes the hair
soft and glossy and is very good to
keep the hair from turning gray.
Make tea by putting a large table,
spoonful of sulphur in a pint of soft
water and boiling 20 minutes; let set
tie. bottle, and dampen head freely
every day.
What every mother should know.
That a poultice made of tobacco and
warm water, put between two cloths
and placed over the breast and pit of
the stomach will relieve convulsions
when nothing else will. 1t will do no
harm.
That any one who has aching feet
if the feet are placed in kerosene
for about 10 minutes each day will
receive the greatest relief. If used
regularly for month is said to cure
all corns and callous places on the
feet. Will not blister or do any injury.
If kerosene is used on hair occa-
sionally will be found very good for
The San Francisco call., 1909-02-07

Owing to the large number of rec
ipes and household ideas that are be-
ing received every day, and the con-
sequent impossibility OF their all ap-
pearing in The Sunday Call on ac-
count of lack of space, several recipes
are now being published each day in
the daily edition under the heading
"A Few Words With the Lady of the
House" 1t will be very much appre-
ciated. if the ladies, in submitting
their contributions, viii write only on
one side of the paper.
The San Francisco call., 1909-02-07
Stewed MuSSelS
Mrs. R. 5. NJ. Point Reyes station. Cal

Mrs. II. :. VI, Point Reyes station. Cal.
Take about five dozen good sized
mussels, clean and then boil them until
shells Open- Put very little water on
heated they let out plenty OF Juice
themselves. When they are cooked
take from shells and pick over. Put in
a saucepan piece of butter and some
onions; fry until brown and add the
mussels a can of tomatoes and two
cupfuls of the juice and stew all to-
gether for about IS minutes Salt and
pepper TO taste. and lastly thicken the
gravy with some -four dissolved in cold
water.
Very good il mashed potatoes are
served with the mussels
Mussel Salad-CoOk and prepare mus
sells the same as for stewed ones, and
add a finely sliced onion olive OIL
vinegar. salt and pepper.
The San Francisco call., 1909-02-07
ST PRIZE
Valuable Hints

Mrs. Alice McNiffe. II2OM Stewart
Street, Seattle, Wash.
Do-Yo KNOW
That a small piece Of butter added
to the water prevents vegetables mac
aroni or rice from boiling over?
That the water from macaroni or
rice after they have been cooked
should be saved for soups and gra-
Vies2
That a teaspoonful OF vinegar added
To boiled meat. while cooking makes
the meat tender?
That after peeliug onions il celery
salt is rubbed over the hands before
washing the odor viii disappear?
That If you add pinch of salt To
ground coffee before boiling, it will
improve the favor2
That If kid gloves are rubbed gently
with bread crumbs after each time
they are worn they viii remain clean
much longer than otherwise?
The San Francisco call., 1909-02-07
Cash Prizes for Household Ideas

XxYANTED: New recipes, clever housekeeping ideas,
w will add the beauty comfort cozines of
home publication this page which will appear feature
every Prizes viii be awarded for these ideas Put best
in ing-not lengh-and send
published each prizes will be The
first prize the second S. and there will be hve prizes
of 81 each viii and will
any awarded prize though others
be published you anything all that should be interesting
10 housekeepes-and dosend Address Modern
Housekeeper's Page The Sunday Call. San Francisco.
The San Francisco call., 1909-02-07
Some Tested Recipes
Mrs. c. B. Seaman. EImhur.t

Mrs 4. B. Seaman, Elmburst
Baked Rice Ga delicious luncheon or
supper dish)-One cup rice. three cups
water. one cup milk. two tablespoons OF
grated cheese, one tablespoon of butter
three eggs, two cups of chopped meat
salt and pepper to taste. Boil the rice
in the water until nearly done. mix
with the other ingredients and bake:
set in pan of hot water for one hour
The chopped meat may be omitted.
Potato Cake-TwO cups sugar. half a
cup OF butter. half Gun Of milk. two
and half cups of flour half a cup Of
melted chocolate, one cup chopped nuts
one cup mashed potatoes. four eggs. one
teaspoon each of cloves. nutmeg and
cinnamon, two teaspoons of baking
powder Bake slowly one hour OF
longer
Noia~~eS Cookies Without FiEES One
cup sugar. one cup mOlaSSes ONE cup
shortening. twO-thirds &C q cup Of
water. two teaspoOnfuls soda. 90. tea
spoonful ginger. a little salt Mix
rather soft, and bake.
The San Francisco call., 1909-02-07
Some Corn Recipes
4. C. Jochmus. lis Eighteenth street,
Pacific Grove, Cal.


enough cold water. to cover it. soak
five tablespoonfulS of pearl tapioca.
Pour four cupfuls of milk heated to
the boiling or scafding point over four
tablespoonfuls of Indian meal mixed
with three quarters of a cup of mo-
lasses and half a teaspoonful of salt
and cook in the double boiler for
twenty-five minutes. Add the tapiOca.
drained from the cold water, and three
tablespoonfuls of melted butter. When
placed in the buttered baking dish
pour over the mixture one cup of cold
milk without stirring (if individual
molds divide the cup between them)
and bake in slow oven for an hour
and a quarter If in one dish. for a
good half hour If in small dishes. Top
with whipped cream and add for orna-
ment a candied cherry or little jelly.
Popcorn Pudding-Pound two cup
fuls of popped corn and over ii pour
three cupfuls of milk brought to the
scalding point Let stand one hour.
Add three eggs lightly beaten half a
cup of brown sugar, a tablespoonful
of butter and a little salt. Bake in a
buttered baking dish and serve hot
with maple syrup.
The San Francisco call., 1909-02-07

IL ERliAPS il is the fear OF gout or
chronic Indigestion. or just
wholesome respect for the liver.
but the shadow OF The simple life
lis settling down over New York-s gild-
Cd haunts OF the bon vivant The
Strasbourg pate is losing its vogue.
Hereafter it must tickle the palate Of
the dinner party from up state" or
some new made western millionaire
anxious 70 cat al the good things he
has read about in novels dealing with
the doings Of the aristocratic wealthy.
The dinner OF many courses. Lucullian
IN the quantity OF its portions. has lost
favor. The highly seasoned dishes are
stunned and in their places is a regi-
men so simple as TO startle the manu-
facturers of dyspepsia tablets and pep
IN chewing gum.
it looks as II the cpicurcs OF New
York had reversed The policy Of Iiy-
ing 10 cat and now are eating to live.
Shades OF BriUat-Ssvarin, that such
thing could be. Tho connoisseurs Of
foods. they who minister to the Goth
am appetite explain it by saying il
IS = process OF evolution New York
IS getting used 30 its money. getting
areustomed TO spending ii. and has
PASSED the stage Of caring TO make a
sandy display at the table. II no
longer thinks IL tile swell thing" to
open wine and gorge itself with lob
~lrr. The long suffering stomach has
vou final victory over an undiscrim-
mating appetite 1t is the conquest OF
elegant simplicity" over the ''gilded
a-e of the table. first cousin to that
same gilded age that blew its
money" on borsehair sofas and wax
flowers under a glass case.
is b. really trUe2' asked q reporter.
oscar was in his Office at the Waldorf
when the momentous question was pro-
pounded. lie knew its purport and
asked for pro explanations.
Yes. I'll is true He did not say
anIE too true. I'm fact he seemed
rather pleased.
AS matter of fact he went on
't1e up to date diner out gives you the
Impression Iaat all New York is diet
fnE There is no question that
people eat palmer food and that they
d" 30 from choice The patrons of the
nrst class cafes know they can have
anything they want to cat They are
uot bothered with expense Most Of
rhcm have travelled widely and there
IS nothing m the line of cuisine the
world over that they don't know about.
They have eaten the fsvorite dishes Of
dozen Countries and there is hardly
2u article ou the card with the prep
srstion and service of which they are
not thoroughly familiar. Consequently
one must view this return 10 simplicity
as purely voluntary.
What phases has tho reformation
Een2 great many. Perhaps the
-@t remarkable change lies in the
= that much better hours are kept
both for dinners and after theater sup
pcTS ] have seen many dinners that
lasted long after midnight and the
supper parties frequently did not
break up until 81 was about time for
many good people TO think about what
they would have for breakfast. Now
81 is the exception Tor a dinner TO last
more than two hours, while the sup
Per parties dispersc in time to get
good nights rest
There are fewer courses also. Re
member J speak about modest din
ner party Iot "a formal banquet We
The San Francisco call., 1909-02-07
ST PRIZE
Delicious Sour Cream Pie
Mrs. \. G. Hull. Yuba city.

Mrs. y. G. Hull, Yuba City.
one cupful of thick sour cream. one
half cupfnI seedless raisns, three
heaping tablespoonfuls of sugar. one
rounding tablespoonful of -four one half
teaspoonfuI OF cinnamon. not quite as
much cloves. one egg. bake with upper
and under crust First add sugar and
-four and spices dry. together; stir
well. then add the thicks sour cream.
then the egg. well beaten. Pour this
mixture IN an under crust and add the
rafsins by dropping them in Bake
this with an upper and under crust
about - minutes in moderate oven
Worth kEowin2-Always sprinkle tln-
der crust oscr with sugar before put
ting in filing and your pie will never
have soft under crust With berry
hes especially il works wonders
The San Francisco call., 1909-02-07
ST PRIZE
Pork and Barley Dish

Mrs Hattie Hall. SI4 Thirteenth Street
Oakland
Get a shoulder of fresh pork-it will
cost about 40 cents-put on to boil
in salted water. AS soon as it is
cooked tender pick all the meat from
the bone and grind or chop it fine Now
put in 10 cents worth of pearl barley;
take the liquor the meat was cooked in.
Gf there is not enough of the liquor add
water): now add the chopped meat and
the barley is tender. / set it on the
back of the range, so it will cook
slowly and not burn. This can be eaten
cold or is fine breakfast dish to slice
and fry. 1T is very good and mex
pensive.
The San Francisco call., 1909-02-07
Chicken Gumbo

VI. j. Grant. 2452 Post Street, San
Francisco
Dress, clean and cut up a chicken,
sprinkle with salt and pepper, dredge
with flour and saute in pork fat; fry
naming in frying pan, add four cups
sliced okra, sprig Of parsley and half
of red pepper finely chopped, and
cook slowly fifteen minutes. Add to
chicken with two small cups toma-
toes. three cups boiling water. salt to
taste. Cook slowly until chicken is
tender. then add one cup boiled rice.
The San Francisco call., 1909-02-07
Potato Puffs
Mrs. r. w. wclden. PctaIuma, Box 10:

Mrs. r. w. Wclden. Petaluma, Box 1902
One cup of lukewarm water one
cake OF compressed yeast, one tea
spoonful OF salt. two tabIespoonfuls of
sugar. one cupful of mashed potatoes.
half cupful of butter three eggs
beaten separately: then all beaten to-
Gether and set in warm place to
raise When very light knead in
enough -four to make like biscuit
dough- and knead well and set to raise
again When light again roll out on
board and cut with biscuit cutter:
grease with butter, fold over and raise
again until very light. then bake in
quick oven. These are delicious.
The San Francisco call., 1909-02-07
Dried Apple Fruit Cake

Miss Mildred Hevei. r.. ID. 2, Box 130.
HeaIdsburg, Cal.
One pint of dried apples, soaked over
night, then chopped fne; let them sim
mer in one cup of molasses little
while; add four eggs. two cups sugar,
one cup buttermilk, one cup shortening.
ful cinnamon. one tablespoonful all
spice, one tablespoonful cloves.
The San Francisco call., 1909-02-07
Corn Chowder
Mrs. w. l.. Cunningham. New England
Farm. Windsor

FlrIn. " ndSOr
One can of corn, half a dozen medium
sized onions, five slices of salt pork,
half a dozen medium sized potatoes.
eight soda crackers, salt and pepper to
taste. Cut the pork into small squares
and fry brown, then put the sliced
onions into the pork and fry them
brown. Cut the potatoes into thin
slices, boil. and when done put in a
layer of corn, layer of the fried pork
and onions. a layer of crackers broken
in small pieces. and continue the layers
in the above order. Then season TO
taste.
Chicken Mushroom fricassee-Select
good fat hen. Wash and cut into
small pieces. Simmer slowly in boil
ing water. When cooked thoroughly
add cup of cream. a can of good mush-
rooms, two tablespoons of Drowned
flour. Season to taste. These are both
excellent recipes.
The San Francisco call., 1909-02-07
Original Recipe
Mrs. kate Harlan. Room IOI. Old PeO-
pies Home. Corner Pierce and Pine
Streets. san Francisco

Sweet Picked Carrots-Peel carrots
and cut in little sticks. Make syrup
of sugar, vinegar and water. Boil the
carrots in salt water until nearly soft
then cook in the syrup for about ten
minutes. For the syrup take to each
pound of carrots half a cup of vinegar
two cups water, three-quarters of a
cup of sugar and let it boil down
until il becomes thick
King Pie-Make nice under crust
and cover 1t with gooseberries, eurrants
plums or any sour fruit Gin the winter
use pruneS), add sugar to taste. Make
a sponge cake batter of two eggs
beaten separately, half a cup of sugar
quarters of a cup of -four and
pour over the top of the pie instead
of the regular pie crust.
Homemade Pate de Foie Gras-Fry
chicken or goose liver in oil and onion
juice. then mash thoroughly. add pep
per. salt, paprika; then boil chestnuts
until tender. cut in halves and place
them here and there. Mold the pate
into shapes.
The San Francisco call., 1909-02-07
Mayonnaise Sauce (Entree)
Marie De PIeux. sunoI G:Ien. -.

Marie lie PIeux. SunOI Glen. Cal.
Put in a small pot or bowl a yolk of
one egg (tWO in summer, pepper. salt.
fine herbs, a few drops of vinegar. stir
well. add some good olive oil drop by
drop, constantly stirring: also frequent
ly adding drops of vinegar The sauce
being made. if the quantity is not suffi-
cient add a little more vinegar. con-
stantly stirring. This sauce is very
delicate and requires patience. as it
takes a quarter Of an hour TO make it
Well 1t is used with cold fish or chick
en- or squad. In summer place the tu-
reen on the ice
The San Francisco call., 1909-02-07
A First Aid Hint
Mrs. Lyle Hardin, II Seventh street
Petaluma

Burns-Get small bottle of picric
acid and with feather paint the
burned or scAlded parts. allowing it
to dry. In few minutes all the pain
will be gone and YOU will never feel
il again. Where the burns are very
severe more than one application is
sometimes necessary. This is an in
valuable remedy, especially where
there are children in the home. for
they are getting burned continually.
The San Francisco call., 1909-02-07
Bird Nests
Mrs. George Wakerley. Big Ranc
Road. Napa

Take about three good sized eggs
and boil until brown. slice in half and
for one minute and then remove shell;
cover each one with good pork sausage
meat. have ready on stove half sauce
pan of boiling sweet OIL dip each one
and boil until brown. slice in half and
turn on platter
TOmato Sauee-Put in saucepan one
ia bleSpOon butter. one tablespoon onion,
one tablespoon chopped carrots, half
teaspoon salt teaspoon sugar. table,
spoon fiour dissolved in tomato. cup Of
tomatoes: boil until thick and vege-
tables cooked. then two cups Of tOma-
toes added and boil for half an hour.
strain and pour over your birds nests,
Sprinkle with parsley.
The San Francisco call., 1909-02-07
- --------------------
ST PRIZE
Chop Suey
(For six persons)
Mrs. A. Il. Baker. I'll Twentieth Stree
Oakland


Oakland
One pound of water chestnuts. two
pounds of bean sprouts, which can be
procured at any Chinese vegetable
stand While shopping buy 25 cents
worth of gu VOW, a Chinese sauce
made only in China and which enters
into nearly all oriental meat dishes. 1t
is a brown looking liquid with pc
culiar flavor, and can be purchased of
any Chinese dealer. The water chest
nuts must be shaved thin; add a little
sliced celery, one small onion chopped.
half a dozen mushrooms; cut young
chicken into small pieces; have a kettle
with peanut oil Gin same quantity as
lard would be used); into this place
the vegetables and chicken all together;
let fry until tender. stirring often to
prevent burning. Just before taking
off add the bean sprouts, which must
not be cooked too long. as they are
better when little more than half done.
Drain off the liquor. add little -four
to thicken. salt to taste. Just at the
last add a teaspoonful of the brown
sauce. Pour all over the chop suey;
stir together and serve.
The San Francisco call., 1909-02-07
Prune Pudding
A.. FurIOng, 1907 University Avenue
Berkeley. Cal.

Berkeley. Cal.
Put one pint of milk in a porcelain
pan to boil. While this is boiling take
two tablespoonfuls of cOrnstarch and
half a cup of milk. blend together and
stir in a well beaten egg. When the
milk has boiled, add this mixture and
stir vigorously until thick Line the
bottom and sides of a square pudding
dish with one sliced orange and half
a cup of stoned prunes; pour the corn
starch on and then put slices of orange
and more prunes on the top Whip half
a pint of cream and spread over the
top.
If put in a refrigerator over night
il will be frozen solid and will be a
most delicious dish for dinner.