davidaulloa/AmericanStories huggingface dataset:
The San Francisco call., 1909-08-08
81 PRIZE
Preserving Fruit, Jelly and Jan

Miss Helen PinIkham, 46I Moss Avenue.
Oakland
Housewives, I'LL your pantry shelves
with home made Jellies and jams, pre-
serves and many other put up" deli
cacies and then watch hubby's face
with its happy smile and hear him say,
why, dear, just like mother used to
make"
Don't buy already mades just be-
cause you think you cant make ieily:
Il just won't j@l." Follow a few sim
pie rules and there Will be mo such
word as fail"
A few good rules to follow:
Always use good. solid fruit and not
too ripe, for making jelly. Do not
make over a dozen glasses OF Jelly at
q time. Time" the jelly from the
time it starts TO boil, and do not fail
to keep the pot boiling" after il has
once started Use a broad, shallow
preserving kettle. Put silver spoon in
Jar or jelly glass when pouring in hot
fruit; Il prevents glass breaking.
Jelly (Berry)-Pick, wash and put In
kettle; DO not add any water, but mash
somewhat so that they may not stick;
stew slowly until all Juice Is extracted;
strain through a coarse cloth. Boil
juice 10 minutes. add sugar (cup for
cup): stir until sugar has melted. When
IT has boiled 10 minutes test by let
ting drip from a spoon; when II stiffens
as IL drops. take of and Ill glasses.
Currant Jelly is made as above; pick,
but DO not stem them.
The San Francisco call., 1909-08-08

The Japanese realize the value of
simplicity; they do not confuse the eye
with mass of detail. They select one
particularly beautiful branch or a few
flowers. and place these in perfect re-
lation to their surroundings And
their flower compositions mean a good
deal more TO them than mere beauty
OF form and color; there is a symbolism
OF plants in Japan which has been
carried almost to the point of a COM
plete language OF flowers and in
which they are able to express a great
variety of poetic fancies.
1t may be interesting to know a few
Of the fixed rules used in the Japanese
flower arrangements. One is that the
outline shall fit into a triangle. either
vertical or horizontal; this is to avoid
square or two sided compositions, which
would be set and too symmetrical. An
other rule IS that the arrangement shall
be based upon lines. three of which
should rise gracefully from the neck OF
the vase. Occasionally five lines are
used instead of three, and in rare cases
the plan consists of seven, nine or even
IL lines. These must never cross, and
never under any circumstances must
they run parallel to each other.
In arranging flowers the ia panese
always pay especial attention to the
habit OF the plant. If it grows upright
in nature they place the flowers so that
they will rise erectly from the jar; if II
is a hanging or trailing plant they ar
range the flowers TO depend from the
receptacle in which their stems are
placed.
However scantily furnished a Japa-
nese house may seem to be according to
occidental ideas, there is never any
scarcity of flower vases, and perhaps
this is one secret of their success. 1t is
obviously impossible to arrange flowers
well unless you have vases that are
suitable for the different types of plants,
and some, too, for the different colors.
although clear glass and the dull neu-
trail tinted pottery will answer for flow
ers of almost every hue. Good shapes
are necessity, and these, it viii be
found are generally simple, with few
compound or broken curves, while the
cylindrical form can be used for holding
a great variety of flowers, and some of
the plain, serviceable jars and vases are
also to be recommended.
Cut glass vases whose outer lines are
a good deal broken up, or vases with
conspicuous ornamentation, are not con-
sidered suitable for flowers, for the rea-
son that they lead the attention away
from the flowers themselves. Clear glass
rose bowls or low earthen bowls are
very useful for the shorter stemmed
blossoms.
The San Francisco call., 1909-08-08

to use too many flowers or to crowd
them together in vase; it is always
better to arrange them freely and
loosely so that they can separate into
graceful sprays Short stems are not
desira bic, except where the habit of
the plant makes 1t impossible to avoid
them: the usual proportion for flower
arrangements in standing vases being
from once to twice the height of the
vase. A tall vase. of course. is never
intended to hold a short stemmed flow
er; these should be arranged instead
in low jars or bowls, where their stems
can comfortably touch the bottom. Not
more than two colors look we'll to-
gether at time, although different
plants of the same color may be com
bined, and in a majority of cases 1T is
better to use only one variety alone.
The leaves of the plant itself are much
The San Francisco call., 1909-08-08

It is not necessary that the vases
should be expensive. Some of the Japa-
pese potteries which are among the
very best for flowers are not at all
high priced The Tosa ware is one that
has fine coloring in subdued tones of
gray and brown and green. Most of the
examples of this ware have good forms
and a simple decoration of modelling In
relief Another attractive pottery is the
IZumo ware, ordinary vases of which
cost from 70 cents to 81. The best line
of this pottery is combination of yell
low and green, the greater part OF the
surface being yellow. with sometimes a
little soft green at the top. Another
line has the green predominating. grow
ing lighter here and there with touches
of yellow. The shapes of the Izumo jars
are particularly attractive. Among the
American wares there is the we'll known
The San Francisco call., 1909-08-08
Fruit Salad
Mrs. E. j. Hunter, Folsom

Dissolve a package of gelatine in a
cupful of hot water. Add Juice from
one can of cherries. one can Of pine
apple and one lemon. Allow 1t to
stand over night. Then add the cher
rfes pineapple four oranges and six
bananas cut in dice. Smooth the mix
ture and allow to stand in a cool place
for a couple of hours. Serve with
whipped cream.
Spanish Baked Beans-Take two cup
fuIs small white beans. Cut up a small
piece of pork and put them on the
stove to boil. Cut UP four large onions
into two tablespoonfuls of lard and
butter mixed. Allow to fry gently for
Is minutes. Then add one quart of
tomatoes. a little cayenne pepper. salt,
black pepper and a bay leaf. Let sim
mer for half an hour. When beans be-
gin to get soft turn them into the
tomato mixture and put in oven to
bake.
The San Francisco call., 1909-08-08
ST PRIZE
Quail and Cabbage

Mrs. A. G. PurIenIzy, sol f Street, Eu-
reEa, Humboldt County
Partly cook in boiling water, which
has been salted, a curly cabbage, after
which chop in fairly small pieces and
drain thoroughly. Then place in a cas-
serole or pot the cabbage, together with
three small carrots, an onion and a bou-
quet of herbs (aurel or bay leaf sage,
thyme, parsley, a little nutmeg and one
garlic clove) to season. In the center of
the cabbage place the quail surrounded
with some garlic and sausage and small
pieces of salt pork, not too fat If the
quail are young, cook very slowly one
and a half hours, and If the birds are
old, cook three hours in a tightly COW
cred casserole to preserve aroma. When
serving, place the cabbage in a deep
dish, with the birds in the center and
surrounded with the sausages lying on
the cabbage, or slice the sausage and
place around the dish.
II in cooking the cabbage and quail
get too dry, moisten with bouillon.
The San Francisco call., 1909-08-08
ST PRIZE
Mock Duck

Mrs. Steve 1. Simmons, 400 Belvedere
Street, San Francisco
Take shoulder Of lamb and have bone
removed all but shank. Make the fol-
crumbs, one cup of sausage meat,
parsley. Glove OF garlic, one onion, one
cup Of potatoes cut in dice form. Season
with salt, pepper. sage, mix well with
leaving shank for the neck OF duck.
Roast In hot oven.
Tomato Surprise-Select several to-
and fill them with the following: Chop
celery, parsley, small onions. olives and
hard boiled eggs, then add shrimps,
season, mix with mayonnaise dressing,
olive n center. Garnish plates with
lettuce leaves and place tomato in CEN
ter; serve.
The San Francisco call., 1909-08-08
Whole Wheat Bread

Mrs. E. NJ. Lucas, 1401 Castro Street,
Oakland
Soften a cake of compressed yeast in
half cupful of water. Boil two large
potatoes in quart of water, press
through colander. Add a teaspoonful
Of salt. one cupful of molasses, a table
spoonful of lard and when lukewarm
the yeast. Stir in enough white -four
to make a stiff batter. Cover and let
stand over night; then add one cupful
of hazelnut kernels and sufficient whole
wheat -four to make a stiff dough.
Work on kneading board until elastic;
four loaves. Allow to rise to twice it's
original bulk and bake one hour In a
Glow oven.
For noisette sandwiches slice thin,
spread one slice with butter, another
with orange marmalade and press to-
gether Then cut in triangles.
The San Francisco call., 1909-08-08
A Few Hints
Mrs. ID. G. winslow, GiIrOy


A little salt in the first water In
which handkerchiefs which have been
used for colds or catarrh are rinsed
will help remove the mucus and make
them much easier to wash.
A Russia iron plate Is inches long
and 10 inches wide with edges turned
over is a great help when baking
cookies. 1t can be made at any hard
ware store.
The paper boxes in which butter Is
sold are useful for packing canned
fruit away.
A candy pail lined with newspaper
and packed with excelsior around a
tin pail or covered kettles makes a
handy fireless cooker, covered with
cushions or an old quilt.
When baking cake a sheet of paper
covering the bottom of the tins saves
the work of greasing them. BY run
ming knife around the sides the cake
Is removed easily.
A long handled wooden shovel, called
q peel" Is a convenience In removing
hot articles from the oven.
The San Francisco call., 1909-08-08
A Delicious Cake

Mrs. J. HeaIey. 31O Montgomery Avenue,
san Francisco
A delicious cake and something new
in that line is made as follows: Cream
half cup butter with one cup sugar.
yolks Of two eggs and separately
beaten whites. Stir in two cups OF
-four and mix we'll Add one cup good
claret, one teaspoonful soda. one tea
spoonful vanilla. one cup raisins. Bake
in three layers and put together with
beaten white of egg and sugar This
cake will remain fresh several days
MIX Biscuit-Sift two cups of -four
two heaping teaspoonfuls baking pow
der, pinch OF salt With spoon rub in
two tablespOonfuls butter. add one cup
milk and mix to thick batter Drop by
spoonful in creased pan or in muffin tin.
Bake in hot oven about 20 minutes.
These are quickly made and never fail.
The San Francisco call., 1909-08-08
81 PRIZE
Nut Bread

Mrs. s. Robinson, 1851 FOrty-fourth
Street, Oakland
Three cups Of -four. one and a half
cups of milk, a cup of light brown
sugar. four teaspoons of baking pow
der, a cup of chopped walnuts. Mix
and let stand 10 or Is minutes. Bake
in moderate oven one hour.
Dutch Pudding-Makef a thick batter
of one pint of -four quarter cup of
butter an egg and three-fourths of a
cup OF water. Spread in buttered pan
and cover with berries. Serve with
cream or lemon sauce.
Round Steak Made Tender-Fry In
onions until light brown; cover with
boiling water and let simmer one hour.
Very good.
To make pie crust haky spread with
butter after it has been rolled out, fold
in small piece and roll again.
The San Francisco call., 1909-08-08

Grueby and the Teco. with its excellent
shapes and colors. Then there is the
Merrimac pottery, the larger pieces
mainly in greens and the smaller in
metallic lusters, dull yellows and gray
tones. many of the vase shapes being
especially we'll suited for cut flowers
The Corona pottery is another artistic
ware. This has beautiful glazes of gray
greens and misty blues and browns.
never showing in solid tints, but broken
with many paler or deeper shades of
the same color.
A certain suitability of the vessel to
the flowers and the lines of growth
of the plant is necessary In order to
have the whole effect harmonious; and
sympathy with flowers a sort of nat
ural instinct, will often guide one more
safely in this respect than any formal
rules can do. 1t is not a good plan
The San Francisco call., 1909-08-08
D Be Published I'm Turm ON
This Page
Sweet Cornbread
. A. c. Jochmus, 1IS Eighteenth Street,
Pacific Grove

A. c. Jochmus, 11S Eighteenth Street,
Pacific Grove
Two cups Indian. one of wheat.
One cup sour milk, one cup sweet;
One good egg that well you beat;
Half cup molasses, too,
With one spoon of butter new;
Salt and soda each a spoon,
Quickly mix and bake IL soon.
Then you'll have corn bread complete,
Best of all corn bread you meet;
Good enough for any king
That your husband home may bring
Warming up the human stove.
Cheering UP the hearts you love;
And only Tyndall can explain
The links between corn bread and
brain.
Get YOUR husband what he likes
And save a hundred household strikes.
This is to be eaten hot with butter.
1t is not original with me, but is a
great favorite with any one who has a
sweet TOOTH The children will be
sure 10 like it hot or cold in milk.
The San Francisco call., 1909-08-08
81 PRIZE
Delicious Tapioca Sauce (Orig'
inaD

Mrs. o. c. Wiley, Pacific Grove
Take four tablespoonfuls of tapi-
oca, wash and boil in about one
quart Of water for one hour; add three
quarters of a cup of sugar and a tea
spoonful of vanilla. Delicious when
eaten with apple sauce on hot buns,
also fine on baked apples.
new way to prepare squash for
pies. Original: Cut hardshell squash
in chunks with a hatchet; wash and
boil in large kettle until done. Scrape
meat from the rinds, run through a
colander. Much nicer, also easier than
peeled in the old way
Fried String Beans-Fry string beans
same as potatoes; add a little water,
use drippings to fry in; these are as
good as boiled If not better, and may
be cooked in half the time required
to cook beans in the usual way.
The San Francisco call., 1909-08-08
Steam Bacon

Mrs. III. C. Dean, 2s West Street, Peta-
luna
Time, 90 minutes to the pound.
Scrape the outer rind or skin well,
wash the bacon, put 1t in a steamer
over a pot of boiling water and steam
1t as long as required by weight Serve
1t with veal or fowls or alone with
greens.
Bread Pnncakes-Soak pieces Of
stale bread in water until quite soft;
bread through a colander. To a quart
add three well beaten eggs little salt
and milk enough to make a soft batter
Eat with Jelly.
The San Francisco call., 1909-08-08
Berry Pudding
Mrs. r. West, 1s1 Wool street, San
Francisco


Francisco
Use a small stale loaf of bakers
bread and one quart of tart blackber-
ries. Trim off the outer crust cut the
loaf into thick slices; Warm deep
serving dish. Stew the berries with a
little water and no sugar. When
slightly cooked remove where they
a slice of bread into the hot berries
and put into the the serving dish, Put q q
bread. Then repeat till all the bread
and berries are used If any juice re-
warm dish to retain the heat and keep
warm until served, but do not let the
cover press on the pudding.
Serve with the following sauce
Beat the white Of an egg with a pinch
until " we'll mixed. Add one Gu cup Of
sugar gradually and beat till thorough
ly- blended Add one tablespoonful of
hot milk and beat till mixed. It should
be uniform mixture, as thick as mo-
lasses. If necessary, add another
tablespoon of hot milk but it should
not be so thin as an ordinary sauce.
The San Francisco call., 1909-08-08
Fudge Cake
Mrs. Nj. StOlper, 1866 San Jose Avenue.
san Francisco

sun IdnciscO
One cup sugar, two thirds cup OF
butter. three eggs, one cup of milk.
two and half cups of -four, one heap
ing teaspoonful of baking powder.
one-quarter cup of chocolate, one-half
cup of English walnuts, broken up
coarsely; cream, butter and sugar, to-
gether: add cup of milk; then stir in
lightly the -four. in which the baking
powder has been sifted; then stir in
the chocolate, which has been dis
solved by placing in a cup and setting
in hot water: add the nuts. and, lastly,
the eggs, which should be beaten
whites and .yolks separately.
The frosting should be made as fol-
lows: One and a half tablespoonfuls
of butter. half a cup of unsweetened
powdered cocoa, one and a quarter
cups of confectioners' sugar, q few
grains of salt, one-quarter cup OF milk,
half teaspoonful of vanilla. Melt
butter; add cocoa, sugar, salt and milk:
heat to boiling point and boil three
minutes; remove from the fire and beat
until creamy; add vanilla and pour
over cake to depth of a quarter Of an
inch.
The San Francisco call., 1909-08-08
German Rum Pudding
Miss Marie Fanoe, GonzaIeu.

Take the yolks OF six eggs and a
cupful of sugar and stir to a cream !;
then add, stirring rapidly. two cupfuls
of rich boiling milk, put back on fire
and let come to a boil and when luke
package of gelatine, previously dis
solved in a little boiling water. Stir
until cold and then all a little over
half cupful Of rum or whisky and then
the beaten whites OF the six eggs. Let
stand in a cool place over night and
serve with wine sauce or whipped
cream
The San Francisco call., 1909-08-08
Lima Beans Spanish (Original)
Mrs. III. S. Bruner. o2O1 Prince Street,
Berkeley

Mrs. III. S. Bruner. 2201 Prince Street,
Berkeley
Take any amount of lima beans you
desire (this recipe calls for two pounds
of beans): prepare and sason as fol-
lows: Wash beans thoroughly; cover
half with cold water; then add half a
teaspoonful baking powder, salt, pep
per, mustard, two tablespoonfuls olive
oil, Worcestershire sauce, half can
of tomatoes, one tablespoonful chilli
peppers. cut fine; one Glove of garlic,
one large onion, cut fine; half bay leaf.
Put on slow fire and stir once in q
while, not too hard. The soda saves
the trouble of soaking the beans and
prevents the skin from separating from
the bean. / usually add a nice piece OF
lean salt pork, ham or bacon after
beans have started to boil. This recipe
is meal in itself.
To Keep Butter i'm Hot weather
Take double thickness of drilling or
light weight canvas, wet thoroughly
and wrap butter in CLOTH set on dish
in cool place; wet cloth every day and
you will always have fresh, firm butter.
The San Francisco call., 1909-08-08
Spanish Chow Chow
Mrs. ii. Witte, 44s Waller Street, San
EranciHcO

Francisco
Half a gallon green cucumbers, after
being peeled and cut up, sprinkle with
salt and let stand six hours. Press
the water from them and scald in
vinegar. Prepare half gallon of
cabbage in the same way. Chop one
dozen onions and let stand in boiling
water half an hour. Also chop one
quart of green tomatoes and one pint
of green beans with one dozen small,
and then mix two tablespoonfuls of
grated horseradish, one teacupful of
ground mustard, two cups of white
mustard seed, three tablespoonfuls of
turmeric, one tablespoonful of mace,
three tablespoonfuls of celery seed, one
tablespoonful of cinnamon, one table
spoonful of cayenne pepper, two table
spoonfuls of olive OIL one pound of
sugar. Put in a jar with the prepared
articles for catsup and cover with boil
ing vinegar. The horseradish and Gel
cry seed can be omitted subject to
taste. Use only best olive oil.
The San Francisco call., 1909-08-08
Pumpkin Pie Recipe
MRS. }. H. Trythaii, Antioch

Mrs. J. III. TrythaIi, Antioch
One and a half cups of stewed pump
kin. four eggs, well beaten, one small
cup of white sugar, one-quarter of a
teaspoonful of soda, a pinch of salt,
two tablespoonfuls of good molasses,
one tablespoonful of -four or corn
ter. Add cinnamon, ginger, nutmeg
and extracts of lemon and vanilla until
each flavor is distinct. Beat this to-
gether until well mixed then add two
teacupfuls of sweet milk and one of
cream. Use very rich pastry, mixing
lard and flour thoroughly, using just
enough cold milk to form a dough.
This quantity is for two pies.
The San Francisco call., 1909-08-08
To Restore Faded Flowers
Mrs. e. j. williams. 1852 Russell Street,
Berkeley

Do not throw away your old, faded
artificial flowers at the end of the sea-
son, but keep and renew in this way.
Dip them in the juice from cooked To-
ganberries or blackberries. the logan
berry juice making a prettier red,
think. Do not press out the juice, but
hang up to dry by the stems. When
outer edge of each petal being a darker
shade. A dozen old roses-gray, white
and light blue-were colored in this
way at the beginning of summer. the
gray and light blue coloring a deeper
red than the white. Mixed with green
leaves, they were all the trimming
needed on a large hat. the wearer re-
ceiving many compliments on her beau
tiful roses.
The San Francisco call., 1909-08-08
Caramel Pudding

Mrs. G. o.. Ogden, 173S East Market
street, stockton
Place a cupful of brown sugar in a
saucepan over the fire until it browns
and has a caramel taste. Then add a
full of sweet milk let cook IL minutes:
then add to it nearly a pint of milk
and two and a half tablespoonfuls Of
cornstarch, stirring constantly. When
stove; flavor with vanilla; pour into
molds. Serve cold with whipped
The San Francisco call., 1909-08-08
Daily Call
GIorifed Rice
WIFI. Miller. 4s2 North Second stree

Willis Miller. 492 North Second Street
Soak half a box gelatine in half a
cupful cold water. Boil until tender
half cupful rice in water. Dry thor
oughly. Dissolve the gelatine in hot
water and cool.
Whip one pint of rice cream, fold
into it the gelatine, the cold rice, half
a cupful of powdered sugar and one
teaspoonful vanilla. Pour into mold.
Candied cherries and pineapple cut and
mixed in are very good. Serve with
table cream. Rice can be cooked day
before. Serve | g.
The San Francisco call., 1909-08-08
Tripe Spanish
Mrs. r. f. Young, 2201 San Antonio
Avenue, Alameda

Mrs. r. f. Young, 22O1 San Antonio
Avenue, Alameda
Take 15 cents worth of honeycomb
tripe, soak a half hour in salt water,
then boil slowly a half hour, wash in
cold water, cut into strips half an inch
wide and four or five inches long; put
on In cold water slightly salted and
cook until tender; make a tomato
sauce; add to tripe and cook slowly
until well blended.
Tomato Sauce-Cut up three medium
sized onions, two or three cloves of
garIic-"more If liked"-cook in a
Tablespoonful Of butter until nicely
Drowned; add half can of tomatoes
and three or four redhots (smau red
peppers)-more If wanted very hot.
This Is delicious, economical and enough
for six.
The San Francisco call., 1909-08-08
With the Meat That Is Left
A. G. JOchmus, lis Eighteenth Street
Pacific Grove


Pacific Grove
Goose Pfe-Cut all the meat from the
carcass of the goose: then cook all the
skin and bones with a little water
slowly for about two hours. When cool
and the fat removed, place a thin layer
OF boiled onions in the bottom OF a
deep dish, dust with salt and pepper
cut into small pieces, add a sprinkling
OF salt and pepper and top with
light layer of diced boiled potatoes.
Continue alternating layers until the
dish is full Pour in almost as much
as the dish will hold Of water in which
the bones were boiled: cover with
rather thick crust and bake until well
Drowned
The San Francisco call., 1909-08-08
A Pretty and inexpensive Gift
Miss r. Riester, zoos Valencia Street.
San Francisco

and soak 1t until the paper can be
removed. Dry the pox, putting a
weight on the cover to prevent its
warping. Cut roses out of postal
cards or old scrap books and paste
one on the ends and front of the box
and on both sides of the cover; a small
looking glass may be put In a place
flowers, birds or pictures may be used.
Take a pyrographic outfit and burn
the sides on which the pictures have
been pasted; line the inside with silk,
put on the cover with little hinges or
a piece of tape pasted on the under
side. Gold paint may be used on the
edges and to brighten up the flowers If
desired.
The San Francisco call., 1909-08-08
Beef Kidney Saute
Mrs. NJ. Graft, 1901 Mission street, San
Francisco

Cut a kidney up the size OF half
dollar Let ii stand in salt water half
an hour. Then pour off the water; put
on fresh to boil little over half an hour;
take off the stove and strain in another
vessel and wash off the kidney and put
back in the juice pepper, salt. little
onion and little thyme. Let boil
half an hour; thicken with a little corn
starch instead of flour. The kidney is
as white as chicken.
Have your platter warm: put some
toast on 1t; then pour your saute
over it. Sprinkle a little parsley over it.
This is delicious