davidaulloa/AmericanStories huggingface dataset:
The San Francisco call., 1913-07-20
Rsvioff
A Tried and Tested Recipe

make dough of two eggs, one quart
water, one teaspoon salt with as much
-four as Il will take. Knead for two or
three hours until elastic. Roll as thin
as possible and spread q filling half an
inch on half the amount OF dough that
II rolisd. Fold over the other half and
cut into two inch squares.
FHliss--Pat ono quart boiled spin
sch through cciiander; add one cup
bfedacrannbs, one cup grated parmesan
cheese. half cup parsley chopped fine,
one tablespoon chopped garlic. one tea
spoon parsa. chopped. half cup olive oil,
one pound brains boiled tender and
msshsd to paste, one cup cream, eight
eggs. one teaspoon nutmeg and salt to
taste. Mix we'll and beat until eggs are
light
Gravy--About two or three pounds
beef, one-third cup olive oil. half cup
chopped onion, half cup dried nush
rooms, one tablespoon tomato conserve,
ono tablespoon each rosemary, pArsa,
parsley, garlic and spices and a dash
OF pepper and salt Cut meat In pieces
and srown in hot oil. Add the onions.
garlic and rosemary. Stir frequently
and when Drowned add conserve, dis
solved In cup OF warm water, the rnusl1-
rooms and the cup Of hot water they
wers soaked in. a dash OF cinnamon.
nutmeg. cloves. allspice. mace and black
pepper and salt to taste. Boil the ravi-
o1as 80 minutes or until tender in hot
salt water. When tender put In a col
Aadef ana drain. Put some grated
cheese and gravy on platter. put In a
layer Of ravielas. then cheese and gravy
alternately. Add more grated cheese
and gravy last. A few olives may be
added. Do not boil gravy too long and
add water as needed. II not convenient
to use beef gravy. beer extract may be
substituted IL made rich
MRS. M. STEWART.
l74S Iarkin strAet rtfy
The San Francisco call., 1913-07-20
A Group of Unusual and
Timely Foreign Dishes

Goievn (GrceceBoi1
apples
Almonds stir them with four
pound Add
eight
a n free two
mash and
with TINS freeze 1t again and
q s0ON -
French Nn Pudnschop bauche nbers
or add
Add one-a pint milk
of eight
sugar ADD the nuts
strain ana freeze two
1easI MRS
The San Francisco call., 1913-07-20
EGGS
E0Os In Tomato Sauce

Take one QUART cooked tomatoes and
pass through colander. A very care
fully prepared sauce should be SUBJ
jected to the sieve SO that no seeds will
appear. Place on the stove three dark
green chilis, allowing them to blister
on both sides; then wrap them in folds
OF cloth for q few minutes and they
can be easily peeled leaving digcstible
peppers. Take out the seeds and
shred. Add the chilis to the tomatoes.
Have ready in a saucepan three table
spoons hot fat In which have been
fried to light brown a small onion
and, IL desired, a Glove of garlic. When
these are taken from the fat add the
tomatoes, allowing them to cook ten
minutes. Lastly break In six or eight
eggs, one at time. Salt to taste. The
addition of q little thyme and parsley
gives an agreeable flavor. Set the
saucepan on the back OF stove. cover
and cook very slowly twenty minutes.
Garnish with olives when ready for the
table. MRS. VAN HOOK.
The San Francisco call., 1913-07-20
MISCELLANEOUS
Cream, pufs

One and three-quarter cups water, .
half cup cAlifine Or lard. Boil water
and grease, then stir In one and halt
cups sifted -four. Take off stove and
while warm add one teaspoon salt and a
half teaspoon ammonia Add eggs, one
at time, until you have added six or
seven. Drop by teaspoonfuls in bake
pan, about an inch or two apart. Bake
20 minutes in hot oven without open
ing the oven Then five minutes
longer. Use cream or cornstarch filling.
Get 10 cents ammonia at drug store for
cooking. Use half block and keep In
tight bottle or jar.
MRS. w. j. MOUNTER.
The San Francisco call., 1913-07-20
German Coffee Cake

One cup scalded milk, third or
cup shortening. fourth cup
sugar, half teaspoon salt. two
eggs, half yeast cake, half cup
seedIess raisins, flour enough to
make stiff batter.
Cream yeast and tablespoon
of the sugar together.
Add the butter. remaining
sugar and salt to scalded milk.
and when luke warm add it to +
the yeast.
Beat up eggs and add them
and the -four to above, making
stiff dropbatter. Mix well
and then add raisins.
4-Cover and let 1t rise to
double It's bulk. Then beat 1t
down and put into buttered drip
ping pans about an inch thick.
5-Put in warm place. cover
closely and let II rise again.
6-Brush over with beaten
egg. Melt three tablespoons but
ter. add third of a cup sugar
and one teaspoon cinnamon. and
when sugar Is nearly melted add
three tablespoons flour. Beat
this until smooth and spread
over the cake.
Bake in a moderate oven
about 35 minutes.
Accompanying the above reci-
pc Is the following communica-
ton:
This recipe won a medal at
junior exposition. and Is written
Dy special request for The Call"
MARIE SPENCER.
II Henry ST.. City.
The San Francisco call., 1913-07-20
Chow ChOw

Equal parts chopped cabbage and
green tomatoes. Cook cabbage In
water until tender. Chop tomatoes,
adding a wee pinch of salt, and drain
In bag until morning. Cook In vim
egar until tender. Then put cabbage
in pan with tomatoes and add enough
vinegar to cover all Measure all the
vinegar ard add sugar to equal once
md a half the measure of vinegar.
Tie mixed spice in q thin cloth and
cook with cabbage and tomatoes.
which must be cooked together for a
while. .l
MRS. L. E. SMITH.
Ynuutyille. Cal.
The San Francisco call., 1913-07-20
Southern Corn Bread

This is sometimes called spoon
bread" If you have not eaten 1t and
will take the trouble TO make II. you
will be we'll repaid for the effort.
One quart buttermilk. one scant pint
white meal, two eggs beaten separately,
one pound sugar. half tablespoon salt
one pound melted butter, half table
spoon soda dissolved in warm water.
Stir buttermilk with meal and dry In
gradients. Add eggs, melted butter,
soda and fold IN beaten whites last
Do not fear that this batter Is too
thin, for that is the secret Of its de-
Hciousness. Bake 40 minutes in bak-
ing dish. Cut out with spoon.
MISS INEZ GRIFFITH.
241 E. Second Street. South, Salt Lake
City Utah
The San Francisco call., 1913-07-20

Cut through the center of a piece Of
hllet. weighing three pounds, and stun
pieces Lard the outside of the meat,
season well with salt and pepper, cover
with buttered paper and bake In a we'll
buttered dish in a quick oven fifteen
minutes. Pour over 1t one gill rich
stock and a glass of port wine and
cook until the meat is only slightly
underdone. Lay the meat when cooked,
on a bed of rice and garnish with
artichokes cooked and the centefs
scraped out. the holIows being filled
with green peas. Boil the liquor re-.
naming in the pan with one gill toma-
to sauce. Strain and serve separately.
r. A. EDDY,
Collage CITY Cal
The San Francisco call., 1913-07-20
CHEESE
Cheese SfraWs J

Rub together two ounces each
grated cheese. -four and butter with
one egg and a very little salt Roll
and cut in long strips not larger than
a pencil Bake carefully in mod
crate oven until a light brown, or
about ten minutes. Too long baking
will make them bitter.
MISS VARINA STARK.
1870 Elysian Park av., Los Angeles.
The San Francisco call., 1913-07-20
Fruit Rolls

Mix together one quart -four, one
teaspoon salt two tablespoons sugar.
two teaspoons baking powder and rub
in two tablespoons butter. Cut fne
one-quarter pound citron. Seed and
halve one-quarter pound raisins. Mix
fruit evenly with dry ingredients ana
make to firm dough with milk.
Knead on hoard for a moment, divide
into pieces size egg, make into long
rolls and lay one inch apart on aat
creased pans. Brush with milk and
bake in q very hot even.
LOUISE DUsoLD.
1926 Pine street city.
The San Francisco call., 1913-07-20
DESSERTS
Nut Apricot Parfaif

Mix cup OF apricot pulp (stew the
apricots and press through a sieve)
half cup powdered sugar, tablespoon OF
lemon Juice, half cup chopped nuts;
dissolve half package granulated geia-
tine in half cup OF cold water and stir
into other ingredients When begin
ing to set beat a few moments; then
fold In lightly one cup double cream,
which has been whipped arm. Set to
etiffen. Decorate with, cream and nuts.
MISS L. C. GARRISON.
p Mndaatn
The San Francisco call., 1913-07-20

KEEP COOL WHEN
THERMOMETER SCARS
Honeycon1b Shape

Put two breakfast cups OF milk over
half of 10 cent package of gelatine
and let 1t soak Is minutes. Beat the
yolks OF four eggs with half cup of
fne sugar Mix all together, put in a
pan and brins to boiling point, but do
not let 1t boil Beat the whites stifiy
with a pinch of salt and mix in thor
oughly Pour into a wet mold and set
on ice or in cool place. A little
vanilla or lemon favoring may be add
ed This is a delicious summer dessert
and is very notlrishing.
MRS JEAN A. MCINTYRE.
40 C1ark sfreAf Oakland
The San Francisco call., 1913-07-20
Silver Cake

Whites OF six eggs one cup milk.
two cups sugar. two-thirds cup butter.
four cups -four, one-quarter teaspoon
salt. two teaspoons baking powder one
teaspoon almond extract Cream butter
and sugar. Add alternately the milk
and f1our, mixed with salt and bakin =
powder, then the extract and the
whipped whites. Beat well and bake
in loaf pan In moderate oven.
LOUISE DUSOLD.
1885 Pine ST.. City
The San Francisco call., 1913-07-20
IN THE EDITORS MAIL

Editor Housekeepers' Page. wish
to thank you for 80 kindly awarding
me the first prize In the "Newlywed's
cooking contest" certainly was
greatly surprised. also honored, and
will try again some day. Yours truly,
MRS. EDw. n. NoHRDEN
16o West Lake avenue, watsonville
The San Francisco call., 1913-07-20
PUDDfN0S
Chocolate puddin0

One cup hot water, one cup sweet
milk, one cup sugar, one egg, three
tablespoons cornstArch. three table,
spoons chocolate, melted, a lump OF
butter size of an egg. Have the milk
and water boiling. Add the cornstarch
and chocolate dissolved In little warm
milk. then the egg and sugar beaten
light. Cook until IL thickens, stirring
until smooth. Turn Into fmolds. Serve
cool MRS. L. q. SMITH.
The San Francisco call., 1913-07-20
ORANGE On1eIef

Three pounds orange juice. one pound
sugar. pinch OF salt. three eggs
heaten separately, grated rind OF one
orange Add to beaten yolks sugar,
salt orange juice and rind. Fold in
whites last. Warm pan with melted
hutter. Set on asbestos mat and cover.
when thick around edge finish In oven
without cover
MISS INEz GRIFFITH.
341 East Second street, Salt Lake.
The San Francisco call., 1913-07-20
Egg Relish

Fry four slices OF bacon. Remove
the bacon. cut it In small pieces ano
replace them in pan, adding one cup
stale .breadcrunbs and one cup OF
boiled diced potatoes When nicely
Drowned add two eggs slightly beaten
add little pepper. Heat slowly. STIR
ring until the eggs are cooked.
MISS MINNIE DUSOLD.
2236 Pine street, city.
The San Francisco call., 1913-07-20
French Mullins

One and one-half pints flour, one cup
honey. ons-half teaspoon salt, two tea
spoons baking powder, two table,
spoons butter, three eggs ana little
over one-half cup milk or thin cream.
6ift together hour, salt and powder.
rub In butter cold and add beaten
eggs, milk or thin cream and honey.
Mix smoothly into batter tins, cold
and fully creased. and bake In good
steady oven seven or eight minutes.
MISS MINNIE DUsoLD.
1855 Pine street city.
The San Francisco call., 1913-07-20
PIES and PASTRY
Spice Pie

One cup rich cream. one cup sugar.
the yolks of three eggs. one tablespoon
flour, half cup rais.ns one teaspoon
cloves, one teaspoon cinnamon, half
teaspoon nutmeg. Line pie plate with
rich crust. pour in the above mixture
and bake. When pie is done spread
the stifly beaten whites OF two eggs.
mixed with two tablespoons powdered
sugar and bake until light brown.
Nlpomo Cal MRS. H C. DANA.
The San Francisco call., 1913-07-20
Wedding Fruit Cake

Two pounds raisins stoned, two
pounds currants, one pound sliced cit
ron, a few figs cut In small bits. Pour
over this one goblet sherry and port
wine and half a goblet brandy or
whisky. Let stand over night and in
the morning pour off liquor fruit has
not absorbed. Mix one pound butter
creamed, one pound sugar. yolks Of IL
beaten eggs, two tablespoons mace one
tablespoon cinnamon, two grated nut
megs one pound Drowned nour and
whites OF eggs added alternately. Dis
solve one teaspoon soda In little
the fruit. Mix with the hands. Bake
slowly. MRS. H. G. DANA.
Niporllo Cal
The San Francisco call., 1913-07-20
RELTSHES
French usfard

One eEg we'll beaten, two tablespoons
sugar. two tablespoons mustard, one
teaspoon cornstarch dissolved in vine
gar. Stir until smooth. then pour into
one cup, boiling vinegar and cook for
a moment. MRS. L. e. SMITH.
Yountville. Cal.
The San Francisco call., 1913-07-20
Baked Flour

Take one pound pure wheaton -four,
tie up very tightly in pudding cloth.
place In a saucepan of boiling water
and allow to boil constantly four hours.
On removing the cloth at the end of
this period a yellowsh white ball is
seen. When this is cold the softer outer
coating is cut away and the hard flu-
cleus which is left Is reduced to powder
with fine crater.
Crate as required. allowing one table
spoon wet In cold milk to one pint
boiling milk. Boil till smooth and add
q little salt. Excellent for summer
complaint either In adults or children.
The beaten white of an egg may be
stirred in IL ordered Useful also In
phthisis and wasting diseases and for
thin, delicate children.
MARIE WRIGHT.
1oqe I-pion ctreat cttv
The San Francisco call., 1913-07-20
New England Douuhnufs

One cup sugar. one egg, four table
spoons hot lard, one cup sweet milk,
two teaspoons baking powder one
fourth Of a teaspoon ground nutmeg
and -four to make a soft dough. Roll
thin. cut and fry In deep, smoking, hot
lard MISS INFINITE DtrSOT.n
22S6 Pine street. city.
The San Francisco call., 1913-07-20
BUNS, BREADS, BISCUITS
Dough Boys

Two and a half tablespoons yellow
tablespoon sugar, one saltspoon salt
one teaspoon baking powder. one egg
and enough milk to make a drop bat
ter. Beat we'll and drop by teaspoon
into smoking hot lard. Serve hot
with butter or syrup.
MISS MINNIE DUsoLD.
2236 Pine street, City.
The San Francisco call., 1913-07-20
A SUBSTITUTE FOR COFFEE

oneu m
color ofodinay
70 and md
A.
cCroveCa
The San Francisco call., 1913-07-20
Santa Rosa,
Pineapple Cream Cake

Cream one-half cup butter and one
cup granulated sugar. Beat into 1t two
eggs. Then add two tablespoons of
grated canned pineapple. two cups -four
sifted with two teaspoons baking
powder. and one cup milk. Beat alto
gether quickly and put In two grea sed
layer pans.
FiliinE4--Put grated contents of can
of pineapple on layer then half cup
chopped walnuts and almonds and then
half a pint whipped pastry cream on
top OF nuts. Then put the other layer
on. MRS. C. A. SMITH
1850 Twenty fifth av.. Oakland
The San Francisco call., 1913-07-20
Potato Cake

Two-thirds Of a cup butter. four
eggs, two cups sugar. half a cup milk.
one cup mashed potatoes, one cup choc-
olate. two cups -four, two teaspoons
baking powder, one teaspoon each cin-
namon, cloves and nutmeg, one cup
chopped walnuts. Beat butter and
sugar to a cream, add potatoes cold
then eggs, -four and milk alternately.
chocolate spices and nuts. Bake an
hour in moderate oven.
MRS. D. DEVOTE JR.
The San Francisco call., 1913-07-20
Mexican Chill Con Carne

Take 20 cents worth of neck meat
and Is cents worth OF chill beans and
put them on to boil In separate kettles.
When meat and beans are cooked put
the frying pan on and fiji the bottom
with chopped suet. Add two cloves
sarlic chopped fine and 10 cents ham
burger steak. When this Is fried pour
It into the kettle OF beans and let cook.
Take soup from meat and pour into
the beans. Chop the meat fine and
put into the kettle of beans. Open a
can of tomatoes. take the Juice and
put II into the beans When nearly
cooked add one tablespoon corning
seed, two tablespoons chilli powder,
three chill peppers and six bay leaves.
Season with salt. n this Is not hot
enough more pepper can be added. This
will serve about ten people.
MRS. EARL DWELL
Box GA Roseville, Cal
The San Francisco call., 1913-07-20
CAKES
Pecan Anqef Food Cake

Whites of II eggs, one cup -four.
one and a half cups sugar, one tea
spoon cream of tartar. one teaspoon
vanilla. Sift -four and sugar sepa-
rately six times. Beat egg whites to
a stiff froth: add cream OF tartar and
beat until dry. Add sugar. then -four
and vanilla. Fold -four In slowly. but
do not beat. Have one cup OF pecan
meats chopped to fine powder. Pour
layer of batter I'm the pan. sprinkle
with the nut powder and continue this
until the batter is used, making about
four layers. Bake slowly 40 to 45 min
utes.
MRS e. W PARKINSON.
The San Francisco call., 1913-07-20
Beef Croqueffes

Chop nne four cups rare roast beef
ana season highly with pepper. salt
and a small piece OF chopped onion.
Make a sauce OF one cup stock and one
tablespoon -four, and dissolve into this
half a teaspoon extract OF beef. Mix
sauce with the meat and shape gently
into small balls Roll in fine bread
crumbs dried In the oven, and then in
beaten egg, and again in crumbs. Fry
in smoking hot leaf lard
MRS. T.. WARD,
1922 Addison st West Herkelev
The San Francisco call., 1913-07-20
Sofsberry Steak

Remove all fat and gristle from a
round steak and put through the meat
grinder twice, removing all particles
that cling to the grinder. Form into
petties about three-fourths OF an inch
thick, using fork. Never mold with
the hands. Broil or fry In a hot pan.
Salt after cooking. MRS I. X M.
CoIis|n4a
The San Francisco call., 1913-07-20
German Apple Cake

Cream two cups -four. two level tea
spoons baking powder. one cup sugar
and half a cup butter and add, all
at the same time, two eggs, the
Juice of half a lemon and half a cup
water. Beat and pour into shallow
pan. stick plentifully with sliced ap-
pies, sprinkle with sugar, cinnamon
and butter. and bake in a moderate
oven. Serve with cream or hot sauce.
MISS RUTH I. STEWART
The San Francisco call., 1913-07-20

Two cups brown sugar. half tea
spoon cream, two tablespoons butter.
Boil until thick, remove from stove and
stir until smooth.
MISS RUTH I. STEWART.
Box 174, Portervflle, Cal.
The San Francisco call., 1913-07-20
Curried Crab

Melt two tablespoons butter, add one
teaspoon curry powder and fry five
minutes. Add one teaspoon chopped
oocoanut, half gill milk, and let SIM
mer 10 minutes. Add meat of cooked
crab cut in dice, heat well. and add
squeeze of lemon juice. Serve with hot
boiled rice. MRS. b. v.
Box 446 Pfttshnrn Cal
The San Francisco call., 1913-07-20
DeyiPs Food

One cup butter. one cup white sugar,
one cup brown sugar, one cup sweet
cream, one cup molasses, seven cups
flour, half cup each grated chocolate
and boiling water, four eggs beaten
separately, one teaspoonful cream tar
tar, half teaspoonful soda, one teaspoon
full each spice, cloves and cinnamon,
half teaspoonful nutmeg, two cups raj
sins one cup citron. one cup nut
meats chopped fine. Bake in a slow
oven in layers and put together with
white icing.
22s6 Pine street city.
Boiled Frosfing
Boil one cup sugar with half cup
water until 1t will hair. Beat whita OF
one egg very stiff. Pour syrup over
egg and beat we'll. Spread while yet
warm. MISS RUTH T. STEWART.
Box ia, Porterville, Cal.
Nut Filling
One cup sugar, three quarters cup
milk, two tablespoons -four, yolks OF
three eggs, one cup chopped nuts. Add
nuts to hlling Just before taking from
stove MISS RUTH I. STEWART.
Box ia, Porterville. Cal.
Apple Shorfcake
Half a cup butter, half cup lard,
one cup sugar, two eggs, two cups
-four. one cup stewed apples, one level
teaspoon soda dissolved In the apples.
one teaspoon baking powder, one cup
seeded raisins, one teaspoon each Gin
namon and cloves. Bake IN q moderate
oven.
MISS MINNIE DUsoLD.
22ss Pine st.. City.
The San Francisco call., 1913-07-20
COOKIES
Vinegar Cookies

One cup white sugar, ono cup mo-
lasses. one cup lard or butter, two
eggs. three tablespoonfuls vinegar, one
tablespoonful ginger. two teaspoonfuls
salt. flour to roll. MRS. L E. SMITH.
Yountville. Cal.
The San Francisco call., 1913-07-20
Orange Pie

Four eggs, four tablespoons sugar.
one tablespoon -four. the Juice and pulp
or two oranges, one tablespoon melted
butter. Mix butter and sugar, add the
beaten yolks of eggs. then flour, next
oranges and lastly the stiffiy beaten
whites OF the eggs folded in gently.
This is baked only with an undercrust.
Nipomo, Cal. MRS H c. DANA
The San Francisco call., 1913-07-20
Mocha Cake FILLING

One cup butter and two cups pow
dered sugar beaten to a cream Add
two tablespoons cream and 10 drops
coffee extract.
MRS. D. DEVOTE JR.
Santa Rosa
The San Francisco call., 1913-07-20
MEAT
Smofhered Round Steak

Into thick round steak sift enough
-four to cover. then pound II all IN.
Turn over the steak and repeat Have
the frying pan hot and fry the steak.
Cover with boiling water and allow
Ii to simmer one hour ana a half. Salt
and pepper to taste.
MRS. l. K M
Csaiisto1a
The San Francisco call., 1913-07-20
Steak and Bacon Strips

Take round steak and cut into
square strips large enough to roll.
Next take slices of bacon. place in
piece of round steak and roll. keeping
ends together by a toothpick. Place
oil in pan, and brown steak. Then put
in saucepan which contains enough
water to make good gravy. Let this
all cook thoroughly. Season and stew
with chopped onion, parsley and a
kernel of garlic.
MRS. e. 8. HOPPER
gs4 Thirty eighth St. Oakland
The San Francisco call., 1913-07-20
Oysters Roasted in the Shell

Wash and scrub the shells. Cook In
hot oven on top of stove over red hot
coals or In steamer until shells open.
Always place them round shell down
to retain juice. Serve melted butter
and vinegar or lemons with them.
MISS MINNIE DtSOLD.
1895 Pine street, City.
The San Francisco call., 1913-07-20
Maple Binds

Two cups brown sugar. la cup
water, white Of one egg, chopped wal
nuts or any preserved fruit Boil sugar
and water together 40 minutes, add
to the well beaten egg and beat until
stiff. Add fruit or nuts and drop on
oiled paper LOUISE DUSOLD.
e2se Pine street. city.
The San Francisco call., 1913-07-20
FISH AND SHELLFISH
Roasted CLANS

Wash the clans, lay them unopened
In baking dish and set the dish on
top of the range Cook until the shells
open wide remove the upper shells and
transfer the lower-each with the clam
and juice In ii - to a hot platter.
Squeeze upon each clam few drops OF
lemon juice. add seasoning of salt and
pepper and serve In the shells. Garnish
the center with sprigs Of parsley. Serve
with tomato ketchup MRS. b. V.
Box 446, Pittsburg, Cal
The San Francisco call., 1913-07-20
Butter Scotch Pie


One cup brown sugar third Of a cup
each of butter, sweet milk and flour
Cook the sugar. butter and milk to a
dark brown molasses Cool little.
then add -four, flavor with vanilla and
add the we'll beaten whites of two
eggs. Beat the whites to a stiff froth
and put on top Of the pie
Pie Crust-One cup lard, half Gun
water and three cups of flour. Mix
with knife MISS MINNIE DUSOLD.
2236 Pine street, City.
Missouri Pie
One cup sugar, two tablespoons -four.
one tablespoon butter yolks OF two
eggs. half cup water, two teaspoons
cinnamon. Whip whites Of eggs until
stiff and add two tablespoons sugar for
the top. Brown lightly.
MISS RUTH 1. STEWART.
Box ia. Porterville, Cal
Butter MIX Pie
Two eggs one cup buttermilk. two
cups sugar, half cup butter, three ia ble-
spoons -four and flavor with lemon.
This makes two pies.
MISS RUTH l. STEWART.
Box ia. PorterviHe. Cal.
Raisin PIE
One cup seeded raisins, one cup sugar,
one cup milk. tablespoon -four yolk OF
one egg. Cook raisins thoroughly: rnIx
milk, sugar and -four and add to
raisins Let boil and fill the already
baked crust
MISS RUTH I. STEWART.
Box ia, Porterville. Cal.
Orange Pie
Three-fourths cup sugar. a little
more than cup milk. three heapins tea
spoons flour. juice of large orange or
two small ones and a little of the
grated rind, three eggs, leaving out
the whites OF two for top. Cook and
I'LL baked crust
MISS RUTH I. STEWART.
Box ia, Porterville. Cal.
The San Francisco call., 1913-07-20
July
Prize
Winners
VIII
Be
Announced
Next
Sunday
VEGETABLES
Georgia Sweets

Boil sweet potatoes until they are
almost tender, then pare and slice them
in one inch strips and arrange In a
buttered baking dish with bits OF but
ter and brown sugar and OF all
spice to each layer. Bake until rfcn
brown.
MISS LOUISE DUsoLD.
ss3s Pine street, city.