NORMAN HERMAN GEOFFREY The law defines optometry as the meas- uring of the powers of the human eye and the making of lenses for the aid thereof. Nearly all eye troubles are caused by defective power or by eye strain and an Optometrist is one who devotes his en- tire attention to relieving the annoyances thus caused. So when you have trouble with your eyes it may be to your advantage to consult Herman Davis & Sons Optometrists 1014 K Street Sacramento HERMAN DAVIS BUILDING Home 1 cup of Common Sense 1 dash of Happiness 1 large size Smile, beaten in with the bright side of life Exclude all hatred, remorse and jealousy. And Then Purchase Your Home Funishings at EILER FURNITURE CO 1315 Alhambra Blvd. Sacramento FURNITURE, RUGS and STOVES 25% Cheaper Than Downtown Price Easy Payment Plan or Cash Plenty of Parking Space, Always The latest designs, lowest prices prevail. Visitors always welcome. Come in and get acquainted. Every customer becomes a booster for us. Hale's Groceteria The Most Complete in Sacramento Does the largest groceteria business in Northern California under one roof B RANDS of national fame line our shelves at rock-bottom prices made possible by five-store quantity buying, by cash selling, by quick turnover. Every conceivable package- food need you'll readily fill from our amazingly varied assortments whether you plan a delicious picnic or an elaborate dinner. We deliver grocery purchases to any part of the city for a very small charge. Resolve now to make your next food- buying trip to Male's and save substan- tially if you have overlooked this popu- lar headquarters for LOWEST FOOD PRICES ON QUALITY BRANDS! Free Parking for Hale Customers at Barr's on I Street (8th and 9th). Your Grocery Purchases Delivered to Your Car There Without Cost HALE BROS., Inc. JOHN F. PULLEN, Potentate WILLIAM BOWDEN, Recorder j Ben Ali Temple A. A. O. N. M. S. Office, Mezzanine Floor, Hotel Sacramento Stated Meeting Second Tuesday of Each Month P. 0. Box 594 Sacramento, Calif. Main 2689 JL , _ CHOICE RECIPES Edited and Compiled by Members of the Eastern Star of Sacramento Add to your meal some merriment And a thought for kith and kin, And then as a prime ingredient A plenty of wit thrown in. But spice it all with the essence of love, And a litte whif of play, Let a wise old book and a glance above Complete a well-spent day. For the Benefit of the Building Fund Eastern Star Hall Association of Sacramento, Cal. the Preference of Sacramento House- wives for three-quarters of a century. For virtually three-quarters of a century since 1853 has Capital Milk been a sym- bol of consistent quality and the highest degree of purity. The faithful maintenance of these standards throughout the years has made Capital Milk the favorite of Sacra- mento housewives. For all household uses, but particularly in their cooking do these housewives prefer Capital Milk, because of its rich, creamy smoothness and consistency. They have learned that the delicious flavor of Capital Milk means much in the success of pies and cakes, light fluffy biscuits and other tempt- ing dishes. In all the recipes in this book that call for milk, insure best results by using Capital Milk. INC. I3ttic5 ft. Phorn C.P.23DO >=r=i--- makers oF Liberty Ice Cream Contents Page Title Page 1 Favorite Recipes of Past Grand Matrons and Past Grand Patrons, O. E. S. of California 5 Recipes for Large Gatherings 13 Canapes 15 Soups 17 Fish 21 Entrees 23 Meats and Poultry 29 Meat Sauces 41 Luncheon Dishes 43 Salads 45 Salad Dressing 53 Preserves and Pickles 55 Vegetables 63 Spanish Dishes 71 Eggs 73 Bread, Muffins, Waffles 77 Sandwiches 89 Cakes 95 Desserts, Pastry and Pies 125 Desserts 131 Frozen Desserts 143 Confectionery 145 Beverages 148 Miscellaneous Recipes Too Late For Classification 150 Hints .. ...155 Press of Larkin Printing Co. Binding by Silvius & Schoenbackler Department Cuts Courtesy Woodland Mail Compare Our courses, our results, our place- ments, and the PERSONAL AT- TENTION which we give to every I student. Your problem is our problem. F - J Ma p n agef LE Interviews are gladly arranged. FRIBBLE SCHOOL OF BUSINESS 824 Jay Street Main 2501 CHARLES J. NOACK CO. JEWELERS Watches Silverware Diamonds Stationery EASTERN STAR JEWELS TO ORDER ALSO A LARGE ASSORTMENT OF EASTERN STAR PINS CARRIED IN STOCK Established 1870 1022 K Street Sacramento, Calif. FAVORITE RECIPES of Past Grand Matrons and Past Grand Patrons 0. E. S. of California ARTICHOKE RING (Zella Whitford Samson, W. G. M.) Twelve artichokes One cup cream One cup milk Six eggs One cup bread crumbs (fresh). Boil artichokes until they can be rubbed through a colander. Add cream, milk, bread crumbs, and well-beaten yolks of eggs, and when mixed fold in the stiffly-beaten whites. Pour in greased ring, set in pan of hot water, and bake in moderate oven until firm. Filling One pound sweetbreads Two calves' brains One can button mushrooms One pint cream Four tablespoons butter Four tablespoons flour. To the melted butter, add flour and cook until foamy, add cream, stir until thick and creamy, add salt; add mush- rooms and blanched sweetbreads and brains, cut in dice. To blanch sweetbreads and brains, soak one hour in cold water, drain, cover with cold water, add one tablespoon lemon juice or vinegar, two or three cloves, dash of pepper, and a tiny piece of bay leaf, simmer about fifteen minutes; drain and remove fibers. SPICE CAKE (Maud E. Bowes, P. G. M.) One cup light brown sugar One-half cup white sugar Two eggs One-half cup butter Two-thirds cup milk Three teaspoons baking powder Two cups flour One teaspoon each cinnamon and nutmeg One-half teaspoon cloves Cream butter and sugar. Add egg yolks, well beaten, sift together flour, baking powder and spices and add alternately with the milk. Fold in the beaten egg whites and add one teaspoon lemon juice. Bake in flat pan in moderate oven. PRUNE CAKE (Maud Dezell Bradley, P. G. M.) One large cup prunes (cooked and cut up in small pieces) One cup walnuts (cut with sharp knife) One cup sugar One cup butter One and one-half cups flour One teaspoon soda One teaspoon baking powder Six tablespoons sour milk One-fourth teaspoon salt One teaspoon cinnamon One-half teaspoon cloves One-half teaspoon nutmeg One teaspoon lemon extract One whole egg Two yolks. Cream butter and sugar. Add prunes, eggs well beaten, milk, flour, spices, wal- nuts, and last the soda and baking powder. Bake in three layers (moderate oven). Put together with boiled icing. GINGERBREAD (My Mother's Recipe) (Guy Woodham Brundage, P. G. P.) One-half cup sugar, one-half cup mo- lasses, tablespoon shortening, mix thor- oughly. Add one teaspoon soda, one tea- spoon baking powder, two cups flour, one cup milk (sweet or sour), one-fourth tea- spoon ginger, one-fourth teaspoon of cin- namon. Cook until done. MRS. BYCE'S PLUM PUDDING (Lyman C. Byce, P. G. P.) Two Ibs. currants Two Ibs. raisins One Ib. suet Three-fourths Ib. brown sugar One Ib. flour (sifted) One-half Ib. chopped citron and lemon peel together EASTERN STAR SELECT RECIPES One-half Ib. fine bread crumbs One large cup molasses One tablespoon salt One teaspoon cinnamon One-half teaspoon cloves One-half teaspoon nutmeg Two tablespoons baking powder (Royal) One cup blanched almonds (chopped) Eight eggs, beaten good Juice of one lemon Two large cooking spoons extract of rose. Mixing Order: Flour, sugar, spice, molasses, eggs, nuts, suet, lemon, raisins and currants. Last add baking powder. Mix well. If not moist enough add sweet milk. Grease steeple mold well, and steam ten hours if all is for one pudding. When cooked in small cans, divide time accord- ing. Serve with hard sauce or cream. BAKED FISH (Benj. B. Cartwright, P. G. P.) A fish weighing from four to six Ibs. is a good size, and should be cooked whole. Make a stuffing of bread crumbs, butter, salt, pepper, a little salt pork, chop fine parsley and a little onion; mix in one egg; thoroughly fill the body of fish and sew it up; lay in a large dripping pan and lay across the top three or four strips of salt pork; put a pint of water in the pan and bake one and one-half hours; baste often. Serve with the following sauce: One cup vinegar; beat yolks of two eggs with tablespoon salad oil and two tablespoons prepared French mustard and a little red pepper; then add vinegar, a little at a time; beat well together. PUMPKIN PUDDING (Ernest W. Conant, P. G. P.) One cup cooked and sifted pumpkin One-half cup bread crumbs One-half cup sugar, beaten with yolks of two eggs One-half cup raisins One-half teaspoon cinnamon One-half teaspoon nutmeg One-half teaspoon ginger One cup rich milk. Blend well, and bake in quick oven forty-five minutes. Cover with meringue made with whites of two eggs, one-half cup sugar and tablespoon ground nuts. Return to oven until a delicate brown. PENOCHE (A large recipe) (W. K. Chambers, P. G. P.) Three cups light brown sugar One cup white sugar Level teaspoon salt One can Eagle Brand milk (Bordens, the kind babies use) One cup water. Put in kettle, stir all the time while cooking as it sticks if you do not. When soft ball stage, remove and set pan in basin of cold water. Add two tablespoons butter and one tablespoon vanilla, add walnuts, pour into buttered pan, mark off in squares. This is better next day. ALMOND TORTE (Chlo A. Craig, P. G. M.) Three cups ground almonds Six eggs Two teaspoons of baking powder One cup sugar One tablespoon flour Beat yolks of eggs and sugar, add ground almonds, flour and baking powder and the beaten whites of eggs. Bake in three layers and put together with whipped cream. Almonds are not blanched. PINEAPPLE-PEACH SALAD (Ada Marsh Dalton, P. G. M.) On crisp lettuce leaf lay one slice of pineapple. Fill center with freshly grated cheese, invert a half of canned peach over cheese, cover with mayonnaise to which has been added five tablespoons of whipped cream, and sugar to taste. Sprinkle top with chopped nuts and gar- nish with marischino cherry. BEE HIVES (Anna D. Dudderar, P. G. M.) Line custard cups with spaghetti. (Take the long spaghetti and cook until tender, leave in water until lining the cups.) Fill cups with cheese souffle and bake twenty minutes. (Set cups in cold water when setting in even.) Cheese Souffle (Anna D. Dudderar, P. G. M.) Two tablespoons butter, three table- spoons flour, blend, and add one-half cup scalded milk, one-half teaspoon salt and a dash of cayenne, then one-fourth cup grated old English cheese or young American cheese. Remove from fire and EASTERN STAR SELECT RECIPES add the yolks of three eggs beaten until lemon color. Cool mixture and fold in the whites of eggs beaten until stiff and dry. Pour in spaghetti lined custard cups and bake twenty minutes in a slow oven. Serve with creamed shrimp or crab. SAUTE ROYAL (ENTREE) (Mrs. P. W. Dohrmann, P. G. M.) One medium lobster One crab One cup picked shrimps and fifty Cali- fornia oysters in their liquor. Cut up six ripe tomatoes, one clove garlic, one large sweet pepper, one stalk celery and some parsley. Cook these together three-fourths of an hour, strain and set aside. In another saucepan cook together one-half cup butter, one-half cup pastry cream and three tablespoons flour. When well blended add the oyster liquor, a wine glass sherry, a dash paprika and pinch of salt, and then the strained tomato sauce. Now add the lobster, cut in dice; the shredded crab and the oysters, and cook until oysters curl on edge. Serve hot in entree dishes with cheese- sticks. Also delicious if made of sweetbreads and mushrooms substituted for lobster, etc. ORANGE MARMALADE (Effie Easton, P. G. M.) One orange One lemon One grapefruit Four pints of water Four pounds of granulated sugar. Fruit should be large and perfect as rinds are used. Wash fruit well, scrub- bing with brush, dry thoroughly. Slice fruit without peeling thin and small. Re- move seeds. Put sliced fruit into kettle with four pints of water, soak over night. In morning boil one and one-half hours (will be soft), add four pounds of sugar, boil for another one-half hour. Skim off surface impurities. Turn into glasses. When cold cover with melted paraffin, when hardened cover with the top. This recipe will make ten glasses of A No. 1 marmalade. BAKED STEAK (Robert Edgar, P. G. P.) Take a thick porterhouse or tenderloin steak, at least one inch thick; place in double roaster, cover with sliced onions and mushrooms, and over all pour a gen- erous allowance of tomato catsup. Put a little water, season with salt and pep- per, and bake in rather a slow oven for about one hour. Serve at once. APPLE CAKE (Louise Mae Elsensohn, P. G. M.) One cup apples ground One-half cup butter . One cup sugar One cup Sun-Maid raisins Five tablespoons water One teaspoon allspice One teaspoon soda One-half cup nut meats Few grains salt Flour. Put apples through food grinder; cream butter and sugar; add ground apples, mix; add water, mix; add spices, salt and soda, mix; add fruit and nuts, mix; then stir into mixture flour enough to make very stiff. Bake one hour in slow oven. WORLD'S FAIR CAKE (Gertrude S. Freeman, P. G. M.) Six tablespoons of grated chocolate, three of milk, three of sugar, put in a dish and beat till thoroughly dissolved. Three eggs beaten separately. One and one-half cups sugar, one-half cup butter creamed together; two cups flour with one teaspoon baking powder, one-half cup milk, add chocolate, yolks of eggs, half of the milk and flour to half of the creamed butter and sugar; the rest of the mixture with the white of eggs. Bake in two layers. Frosting Two cups sugar, one-half cup milk, butter size of an egg; boil ten or twelve minutes; beat till cold. DEVIL CAKE (Clara A. Giberson, P. G. M.) One-half cup boiling water, one-half cup ground chocolate and one-half teaspoon soda; set aside to cool. One and one-half cups brown sugar, one-half cup butter; cream together. Add two well beaten eggs, one-half cup sour milk, pinch of salt, two cups flour, one teaspoon baking powder, rounded; mix well. Add cool mixture last. Bake in three layers. Sweet milk may be used, in which case, use two teaspoons baking powder; but add a pinch of soda to the first mixture, on account the brown sugar and choc- olate. EASTERN STAR SELECT RECIPES Filling Two tablespoons of cocoa or chocolate, two tablespoons black coffee, one tea- spoon vanilla, powdered sugar to make stiff cream. GRAHAM BREAD (Mary Ellen Gillespie, P. G. M.) Two cups graham flour One cup flour One and one-half cups milk One-half cup molasess One teaspoon baking powder One-half teaspoon soda (in molasses) One cup raisins Salt. Bake about forty-five minutes or one hour. WELSH RAREBIT (A. Hammer, P. G. P.) Put into chafing dish for eight to ten persons: Four cups cheese, eastern, grated or cut up Two rolls butter, rolls size of walnut. Heat in pan over water dish a little, then add: Six to eight tablespoons cream. Continue to heat until mixed, then season. Dash cayenne Two tablespoons Worcestershire sauce Small amount mustard, mixed Ten to fifteen drops tabasco sauce Some salt. When mixed, add: Four eggs, beaten One-half cup ale or stale beer Cook until stiffening up. Serve on crackers. LADY FINGER CAKE (Maude Noble Haven, P. G. M.) Part I Two squares unsweetened chocolate (buy Baker's chocolate in a four-square cake, and use two of the small squares), melt this chocolate in double boiler over hot water. Then beat together one-half cup sugar, yolks of four eggs, and add one-fourth cup water. Mix this with the chocolate and cook in double boiler until thick (about fifteen minutes). Set aside to cool. Part II One-half cup unsalted butter, one cup powdered sugar, one-half cup chopped walnuts, one teaspoon vanilla. Mix and add to Part I. Lastly, add well-beaten whites of four eggs. Line spring form pan with butter, then with lady fingers (split). Fill with mix- ture, cover with layer of lady fingers, cover with whipped cream (one-half pint), to which is added a little sugar and vanilla. Sprinkle over the top a little nutmeg. Set in refrigerator over night, or about twelve hours, before using. Instead of Part I, may use orange flavor as follows: Part I One cup orange and lemon juice (four oranges, one and one-half lemons), four egg yolks (well beaten), four tablespoons flour, one-half cup sugar. Cook in double boiler until thick. POTATO CAKE (Ella Tyler Hall, P. G. M.) Two-thirds cup butter Two cups sugar Two cups flour One cup mashed potatoes One-half cup sweet milk Four eggs One cup grated or ground chocolate One cup chopped walnuts Two teaspoons baking powder One teaspoon each cloves and cinnamon One-half teaspoon each nutmeg, allspice. Cream butter and sugar; add yolks, well beaten; sift baking powder, flour and spice; add alternately with milk; add potatoes, chocolate and lastly whites of eggs, well beaten. SHRIMP WIGGLE (Chafing Dish) (Minnie Hiner, P. G. M.) One can French peas Two tablespoons butter One pint bottle cream Two cans shrimp Two level tablespoons flour. Melt butter and stir in flour. Then add cream or milk to desired consistency. Shred shrimps and add peas and shrimps. Season with salt and pepper to taste. Pour over crisp crackers or slices of thin toast. Will serve between six and eight people and makes a most delicious light lunch. CREAMED SWEETBREADS (Wm. Frank Holman, P. G. P.) Allow sweetbreads to stand in water to which has been added one teaspoon of salt, one or two hours before cooking. Boil until tender. Cover with cold water, allow to cool and pull apart removing membrane. Sauce Two tablespoons flour One tablespoon butter EASTERN STAR SELECT RECIPES One cup rich milk One-half teaspoon salt One-half teaspoon pepper. Add sweetbreads to sauce, allow to cook until heated thoroughly. This may be served in ramekins or patty cases. APPLE TORTE (Annie M. Johnson, P. G. M.) Peel and slice seven large apples, add two tablespoons butter and six table- spoons sugar. Cook twenty minutes, stirring continually. Beat six eggs well and add one pint of cream (sour or sweet). One tablespoon vanilla. Add all of the foregoing to the cooking apples. Steam until it thickens, stirring. Take ten cents worth of zweiback, rolled and sweetened to taste, add cinnamon. But- ter a spring-form generously, line a quar- ter of an inch with the sweetened crumbs, pour in the filling gradually, putting crumbs on side and top. Put small pieces of butter on top and bake slowly one hour. BLITZ TORTE (Emma R. Leach, P. G. M.) One cup sugar One-half cup butter, creamed Yolks of four eggs, beaten well Three-fourths cup milk Two cups flour Two teaspoons baking powder Vanilla. Whites of four eggs, beaten stiff; add one cup sugar, one-half cup finely chopped nuts, spread on cake and bake. Filling One whole egg, one-half pint coffee cream (sweet or sour), one tablespoon corn starch, two tablespoons sugar, vanilla, pinch of salt. Cook in double boiler until thick. CHOCOLATE POTATO CAKE (Stella Morgan Linscott, P. G. M.) Two cups sugar Three-fourths cup butter Four eggs (beaten separately) One-half cup milk Two cups flour Two teaspoons baking powder One cup ground chocolate (or cocoa) One cup chopped walnuts One cup chopped raisins (or currants) One cup cold mashed potatoes One teaspoon cinnamon One teaspoon allspice (or cloves). Cream sugar and butter. Sift flour and baking powder together. Mix ingredients in order given above. Bake in buttered pan one hour in moderate oven. BISCUITS (Baking Powder) (Delos Mace, P. G. P.) (Makes fourteen large biscuits) Two cups flour Four teaspoons baking powder One-half teaspoon salt Two or three tablespoons fat Two-thirds cup milk or water. Sometimes add orange marmalade. N. B. Delos would not tell, but editor thinks this is the recipe he used. CREME OMELET (Elizabeth Mary Marshall, P. G. M.) A piece of butter size of walnut, two tablespoons flour, one-half teaspoon salt, dash of black pepper two cups of milk. Make a cream sauce; allow cream sauce to cool. Four yolks of eggs well beaten, add to sauce whites of eggs, beat very stiff and fold in. Bake in oven. Hot biscuits served with this omelet makes a quick luncheon dish. GERMEA CAKE (Fannie McCowan, P. G. M.) Yolks of six eggs Two cups powdered sugar Three-fourths cup Germea One-fourth cup stale bread crumbs One teaspoon baking powder One cup chopped nuts. Add the beaten whites and bake in three layers about thirty-five or forty min- utes. Serve with whipped cream between layers. ANYTHING "Anything that is good to eat is a favorite of mine." JOHN McNAB, Past Grand Patron. ESCALOPED MEAT (Wm. J. Mossholder, P. G. P.) One tablespoon butter Two tablespoons flour One and one-half cups milk or stock One cup meat One cup macaroni Bread crumbs, salt, pepper and cayenne. Brown butter in pan, add flour and cook until brown, add milk (cold), and stir until thick. Cut meat in cubes, dust with salt and pepper. If lamb or celery are used celery salt may be added. Butter baking dish, mix meat and macaroni with 10 EASTERN STAR SELECT RECIPES sauce, add bread crumbs dusted with salt and pepper and moisten with melted butter. CURRY OF MUTTON (Ray Musser, P. G. P.) One tablespoon butter One tablespoon minced onion One tablespoon curry powder Two tablespoons flour One pint stock or one and one-half cups milk One pint mutton, salt and pepper. Melt butter in pan, add onion and cook until slightly browned. Cut meat in cubes and add to butter and onions, brown slightly. Add sauce and cook until tender. Serve with border of boiled rice. PLANKED STEAK WITH TOMATO SAUCE (Ernest E. Noon, P. G. P.) Put steak in iron baking dish. Cover with one can tomatoes; three large onions; piece garlic. Add water, let bake about two hours. Thicken sauce after removing steak, then pour over steak and serve very hot. ORANGE MARMALADE (Carrie M. Peaslee, P. G. M.) Discard the thick ends of four navel oranges and slice thin through skin and pulp. Slice three lemons after removing peel and seeds. To every cup of the mixed fruit add two of cold water and let stand twelve hours, then boil thirty minutes. Measure fruit and sugar cup for cup, let mixture stand until sugar is all dissolved, then boil until it jellies (about half hour). PINEAPPLE RICE (Carrie Louisa Peaslee, P. G. M.) Boil one cup rice until tender, drain, and while hot add one large cup of well- drained crushed pineapple and three- fourths cup powdered sugar. Pack in well-greased molds and chill. Serve with whipped cream and sprinkle with chopped nuts. SHAMROCK SALAD (D. W. Pierce, P. G. P.) Remove the stems from two large green peppers; cut each pepper into halves and remove the seeds. Cream one tablespoon of butter; beat in two cream cheeses, one-half teaspoon salt, one-half tablespoon cream, and one dozen stuffed olives chopped very fine. Use this mixture to fill the prepared pep- pers. Press the filling in firmly and set on the ice to become chilled. With a sharp knife cut across to make very thin slices; arrange on a bed of heart leaves of lettuce, four slices to each portion. Over all pour a little French dressing with mustard. Pour into a bowl two teaspoons mus- tard (prepared); add one-fourth teaspoon salt and one eighth teaspoon pepper. Then gradually beat in three tablespoons of oil and, lastly, one tablespoon and one- half of vinegar. If desired, one-fourth teaspoon of onion pulp may be added. ORANGE LAYER CAKE (E. M. Porter, P. G. M.) Three eggs, whites One egg, yolk Three-fourths cup milk One and one-half cups sugar Two cups flour One-half cup butter Two teaspoons baking powder One teaspoon vanilla extract. Beat whites of eggs very stiff, add yolk of one egg. Sift flour, sugar and baking powder three times, then stir in milk and add to the eggs. Melt butter and add last. This makes three good layers. Put together with following filling: Juice of two oranges and grated rind of one, juice of one lemon, one-half cup of boiling water, three- fourths cup sugar, yolks of two eggs, one heaping tablespoon of flour, small piece of butter. Mix flour with cold water, add egg last. Cover cake with orange frosting. TAPIOCA CREAM (Frances E. Ryder, P. G. M.) One quart milk Three tablespoons tapioca Three eggs One-half cup sugar Soak the tapioca over night in cold water; in the morning heat the milk and stir in the tapioca; when boiling, add yolks of eggs and sugar; when as thick as cream remove from the fire; when cool, flavor and spread with the whites of eggs whipped and sweetened. SWEETBREAD SALAD (Mabel B. Seymour, P. G. M.) One cup sweetbreads One cup cucumbers Two tablespoons mayonnaise EASTERN STAR SELECT RECIPES 11 Two tablespoons mixed seasoning Two tablespoons whipped cream. Allow sweetbreads to stand in water one or two hours before cooking. Add one teaspoon of salt to water and if necessary change water once. Drain and cover with boiling water, add one tea- spoon salt and one teaspoon lemon juice. When tender drain and cover with cold water. When cool pull apart and remove membrane. Pare and slice cucumbers lengthwise then holding parts together cut across the other way. Mix sweet- breads and cucumbers, cover with dress- ing and serve at once. Garnish with lettuce leaves. CHICKEN SPANISH FOR TEN (Minnie Seymour, P. G. M.) Three chickens, large fryers One can full packed tomatoes (Del Monte) Six dry onions (medium) One clove garlic Two bell peppers. Cut up chicken and fry in one-half cup olive oil and one-fourth pound butter in Dutch oven or heavy fry pan, chop onions and peppers fine, mash garlic and fry after chicken has been taken out. Then place all together in Dutch oven and add tomatoes, one tablespoon sugar, salt to taste and cook all slowly for about one hour, or until chicken is tender but does not drop from bones. Add a little cayenne pepper if bell peppers are not hot. SPICE LAYER CAKE (Ivy Crane Shelhamer, P. G. M.) One-half cup butter and one and one- half cups white sugar, creamed together. Add yolks of two eggs and one whole egg, four tablespoons molasses, one cup sour milk with one teaspoon soda dissolved in two tablespoons hot water, one-half tea- spoon nutmeg, one-half teaspoon cloves, one teaspoon cinnamon, two and one-half cups flour with two teaspoons baking powder and a pinch of salt. Bake in layers. Tutti Fruitti Filling Two and one-half cups white sugar and one cup water boiled until mixture hard- ens in cold water. Pour over well-beaten whites of eggs. Add one cup chopped raisins, one cup chopped walnuts (not too fine), one cup chopped Maraschino cher- ries. Flavor to taste, beat well, and spread between layers and on top of cake. SNOW PUDDING (Maud Biglow Sibley, P. G. M.) One tablespoon granulated gelatine One-fourth cup cold water One cup boiling water One cup sugar One-fourth cup lemon juice Whites three eggs Soak gelatine in cold water, dissolve in boiling water, add lemon juice, strain, and set aside to cool; occasionally stir mixture, and when quite thick, beat with wire spoon or whisk until frothy; add whites of eggs beaten stiff, and continue beating until stiff enough to hold its shape. Mould, or pile by spoonfuls on glass dish; serve with cold boiled custard. Boiled Custard Two cups scalded milk Yolks three eggs One-fourth cup sugar Pinch of salt One-half teaspoon vanilla. Beat eggs lightly, using fork, add sugar and salt; stir constantly while adding gradually hot milk. Cook in double boiler, stirring until mixture thickens and a coat- ing is formed on the spoon, strain imme- diately; chill and flavor. Do not cook too long as custard will curdle. FOOD FOR PAST GRANDS (Lena Walker Stannard) Two cups sugar Six eggs Ten tablespoons cracker crumbs One Ib. broken English walnuts One-half Ib. dates, cut fine Two teaspoons baking powder. Bake forty-five to sixty minutes in slow oven. ROLLED BEEFSTEAK (James R. Tapscott, P. G. P.) Ingredients: One pound round steak cut thin One cup soft bread crumbs One-eighth teaspoon ground cloves Pepper One-half teaspoon salt One small onion (chopped) Salt, pepper and flour Hot water or milk. Method: Cut round steak of one-half inch thickness into pieces three by four inches. Make a stuffing of the bread crumbs, chopped onions, cloves, salt and pepper, with enough hot water or milk to moisten. Spread the stuffing over the pieces of steak, roll up each piece and 12 EASTERN STAR SELECT RECIPES tie it with a piece of string or skewer it with toothpicks. Dredge generously with flour and add salt and pepper. Brown in beef drippings or other fat. Cover with boiling water and simmer for one and one-half hours or until tender. Remove the strings or toothpicks and serve the meat with the sauce in which it was cooked. ICE BOX CAKE (Dr. Lew E. Wallace, P. G. P.) First Part One cup grated pineapple One-half cup sugar Four level teaspoons of flour and corn- starch Four egg yolks, beaten. Second Part One-half cup unsalted butter One cup powdered sugar Four egg whites stiffly beaten One-half cup finely chopped walnuts One teaspoon pistacio (if desired) One-half pound lady fingers. Cook first part in double boiler until very thick, stirring constantly. Set aside until thoroughly chilled. Meanwhile pre- part second part as follows: Cream the butter until waxy, gradually add sugar, beat until creamy, then add flavoring and chopped nuts. Combine first and second mixtures and when thoroughly mixed fold in the stiffly beaten whites. Line sides and bottom of tin with lady fingers, having rounded side of lady fingers next to pan. Then pour in the cold mixture, and set aside for twenty- four hours. An hour or so before serving remove cake to serving plate. Whip two cups cream, spread on cake, and trim with a border of walnuts or pecans, or drained maraschino cherries. TAMALE LOAF (Elizabeth B. Wheeler, P. G. M.) One can tomatoes One can corn Two cups olive oil ROBERT J. COULTER j Attorney-at-Law Suite 404 Bryte Building Seventh and J Streets Phone Main 3651 Sacramento One-fourth cup butter One cup chipped chicken One teaspoon salt Two onions Three cloves garlic Pepper Several chile tepins (they are nice and hot). Cook until done, then let cool, then add : Three eggs, well beaten One cup milk Two cups yellow corn meal Season with cayenne pepper and chili powder. Bake thirty-five minutes. DATE PUDDING (Kate Josephine Willats, P. G. M.) One-fourth cup butter One and two-thirds cups flour One-half cup molasses One-half cup milk One-half level teaspoon soda One-fourth level teaspoon salt Cinnamon, cloves, nutmeg, mace Three-fourths cup dates chopped (gener- ous) Four figs (large) One-half cup walnuts. Method: Melt butter, add molasses and milk, then flour sifted with soda, salt and spices. Beat well, then add fruit. Turn into well buttered individual moulds and steam two hours. Serve with whipped cream. SPONGE CAKE (Mary Josephine Young, P. G. M.) Beat the whites of three eggs to a stiff froth, then carefully fold in one scant cup of sugar; flavor with lemon; beat the yolks of three eggs until light and thick; add one teaspoon of lemon juice, also one-fourth of a cup of hot water, beating the mixture continually; pour the yolks gradually in with the beaten whites and sugar, then gently fold in one cup of flour. Bake in an oblong loaf in a mod- erate oven. I I | JAS. STRACHAN j Upholstering I Antique Furniture Mattress Making Overstuffed Furniture Recovered | Phone Main 2994 2322 K St. , RECIPES FOR LARGE GATHERINGS 13 Recipes for Large Gatherings TAMALE PIE (Serves 125 people) (Mabel Boyd Seymour, P. G. M.) Twelve cans corn Eighteen cup tamales Two quarts tamale sauce One-half Ib. butter Salt and Grandma's pepper to taste Two quarts ripe olives Two Ibs. Tillamook cheese (grated). Bake in large round pans three quarters or one hour in moderate oven. Serve on toasted crackers. CREAM CHICKEN (Will serve 75 people) (Mary B. Dixon, D. G. M.) Two cups cream Eight cups milk Five cups chicken broth Thirty level tablespoons flour (four cups) Thirty level tablespoons butter (two Ibs.) Three teaspoons salt Twelve cups chicken (picked from bone), about four or five chickens or twenty Ibs. dressed Six egg yolks Four cans mushrooms Cayenne Juice of one large lemon. Make in double boiler. Melt butter, add flour and salt, stir until well blended, then add milk and broth, which has been heated to boiling point, stir vigorously to avoid lumps; add chicken and mushrooms, and just before serving add egg yolks and cream. CREAMED SHRIMP WIGGLE (Will serve 50 people) (Mary B. Dixon, D. G. M.) Six cups shrimps Six cups peas (cooked) Three-fourths teaspoon paprika Twelve tablespoons butter Twelve tablespoons flour Two tablespoons salt Two tablespoons parsley Ten cups milk. Prepare shrimps by washing and drain- ing and breaking into small pieces. Melt butter in pan, add flour, then pour in gradually the milk; as soon as sauce thickens add shrimps and peas, with all the seasonings; bring to the boiling point and serve on buttered crackers. PINEAPPLE PUDDING (Will serve 60 people) (Mary B. Dixon, D. G. M.) Four Ibs. marshmallows. Dissolve in double boiler in three cups pineapple juice; when cool add: Five cans pineapple, shredded Three cups chopped nuts Twelve bananas, cut in cubes Two quarts whipped cream. Keep on ice and add to dissolved marshmallows just before serving. COFFEE FOR 50 PERSONS One Ib. coffee Two eggs Ten quarts water. Mix coffee and eggs, adding enough cold water to mix thoroughly; place in coffee bag and cover with water. Let it come to boiling point for ten minutes, then remove to back part of range and keep hot until served. BEAUTY SALAD FOR 40 Dissolve four packages of raspberry Jell-O in four pints of boiling water. Fill mold one-fourth full and let harden. Coarsely chop twelve bananas, sprinkle with lemon juice and add two cups chopped walnut meats. Put mixture on top of hardened Jell-O and pour on rest of Jell-O when it is a cold liquid. Cut into individual cubes, garnish with bananas dusted with chopped nuts. Place all on lettuce leaf and dot with dressing. ELLIOT GOULASH (Serves 25) (Mabel B. Seymour) One can pimientos One can tomatoes One can mushrooms One can peas. All should be heated together in their own liquids reduced one-half. One Ib. round steak, ground fine One package spaghetti, boiled in salted water One-half Ib. salt pork, ground fine Three onions, chopped fine. Method: Fry pork soft, chop onions, fry, turning constantly, add beef. Stir, when well cooked, add vegetables. Stir 14 EASTERN STAR SELECT RECIPES and cook slowly. Then add spaghetti. Mix thoroughly. Put in baking dish, cover with one lt>. of eastern cheese, cut fine. Bake three-quarters or one hour. Must be well cooked. ITALIAN SPAGHETTI (for 20) (Mabel B. Seymour) Cook sufficient spaghetti in salt water until done, remove from fire and drain; chop four large onions, cover with olive oil and cook until done. Add one and one-half cups of dried mushrooms (25c worth) which have previously been soaked and chopped, two cans tomatoes, one clove garlic. Let all simmer gently until done. Season with salt, pepper, paprika and one-half teaspoon of allspice. After adding spaghetti and mixing well add about 50c worth of Parmesan cheese, grated (about two soup plates). Stir thoroughly. Serve hot. RUSSIAN SALAD RING (Dr. Lew E. Wallace, P. G. P.) Five rounding teaspoons Knox Sparkling Gelatine Five and one-half cups mayonnaise One bottle Heinz Chili Sauce Fourteen tablespoons pimentoes cut in small pieces Seven teaspoons chives, cut fine Five tablespoons tarragon vinegar Ten teaspoons cold water Three hard-boiled eggs. Soak gelatine in the cold water for five minutes. Dissolve gelatine by placing over hot water, and chill. Mix all other ingredients, add the dissolved gelatine, mix thoroughly, pour into mold and chill. This recipe will fill a two-quart ring mold. Grease mold with butter before putting mixture in. Turn out on large round plate, fill center with crab salad which has been marinated with a French dressing, garnish with lettuce, tomatoes, green stuffed olives, etc. Carl D. Hagge Frank H. Allen Quantity as Well as Quality Guaranteed by Superior Lumber & Fuel Co. MY PRIZE SALAD (Georgiana V. Polhemus, P. G. M.) One Pint shredded cabbage One can white cherries One can sliced pineapple One Ib. almonds, blanched One box marshmallows One pint whipped cream. Cut cherries in halves. Dice pineapple. Cut almonds fine. Cut marshmallows in small pieces. Have everything on ice until ready to mix. Thin the dressing with the whipped cream. Add the cab- bage and fruits. White Dressing for the Salad Whites of four eggs (beat very little) One-half cup sugar Two tablespoons flour Juice of three lemons Four tablespoons vinegar Mix flour with cup of water. Mix vinegar, lemon juice, eggs and sugar. Add to the flour and water. Cook till thick in double boiler; stir all the time. When cool, thin with the whipped cream and pour over the fruits, nuts and cab- bage and mix well. This will make salad enough for about thirty. Splendid for an evening party. FRUIT PUNCH Twelve lemons Twelve oranges One cup grated pineapple Two cups strawberry syrup One cup maraschino cherries Two cups freshly made tea Three and one-half cups sugar, one and one-half cups water, boiled together One gallon ice water One quart seltzer water Boil sugar and water five minutes. Cool. Add tea, fruit juices, syrup and pineapple. Let stand one hour. Strain; add ice water, seltzer and cherries. Sufficient for forty persons. A. . 1 Phone Main 606 1900 S Street Main 54401 923 Sixth Street CANAPES 15 Canapes CANAPES SOUVAROFF Prepare canapes of toast, lightly but- tered; then spread one teaspoon of caviar on each. Finely chop the white of hard- boiled egg, evenly sprinkle over canapes; then arrange an anchovy in oil, ring shape, on center of each and fill the inside of anchovy with a little chopped parsley. Decorate dish with parsley and lemon and serve. CANAPES DANOIS Prepare six medium-sized bread canapes, two and one-half inches in diam- eter. Cover each with a very thin slice of cooked ham, the same size as the bread. Spread a little French mustard over the ham. Cut six very thin slices of smoked salmon, the size of the ham. Cut in half and arrange on top of half the ham; spread one-half teaspoon of caviar over other half of ham. Hash very finely one cold hard-boiled egg and sprinkle over canapes evenly. Decorate dish with lemon and parsley and serve. CANAPES WITH ARTICHOKES Cook artichokes, remove leaves and fuzzy centers; place on pieces of toast, lightly buttered; spread with anchovy paste. Decorate with pickled cucumbers, capers or gherkins and hard-boiled eggs, finely chopped. Dot with mayonnaise and sprinkle with paprika. CANAPES, MORENO-RUSSE Prepare toast canapes and spread a teaspoon caviar on top of each. Chop very fine sweet Spanish red pepper and evenly spread over caviar. Dress dish with small pieces of lettuce and serve. CRAB MEAT CANAPE Mix together one-half cup Namco crab meat, chopped; one-fourth cup mayon- naise dressing; one teaspoon anchovy paste; two olives, finely chopped. Spread on pieces of toast cut in two-inch dia- monds. Garnish the edge with finely- chopped hard cooked egg, mixed with chopped parsley. Garnish the top with fine lines of butter, creamed, flavored highly with anchovy paste, and forced through a pastry bag and small rose tube. Serve as the first course at a formal dinner. Canapes may be covered with melted aspic jelly if they must stand some time before being served. CANAPES (Ethel S. Camtee) Cut sliced bread into hearts, rounds or diamonds; fry light brown in butter. (1) Spread lightly with mustard, then sprinkle with grated cheese; garnish with slices of stuffed olives. (2) Mince crab or shrimps, mix with mayonnaise and spread on bread; gar- nish with green pepper. (3) Bone and mash sardines, season with lemon juice and Worcestershire sauce; spread on bread; garnish with hard-boiled egg. PEPPER CANAPES (Sarah Eliza Hall, P. W. M., Honolulu) Cut rounds of bread one-third inch thick from a stale loaf. Brown quickly in hot butter in a frying pan. Mix together: Two chopped hard-cooked eggs Two tablespoons chopped pimentos One-half teaspoon salt 16 EASTERN STAR SELECT RECIPES One-half teaspoon mustard Two tablespoons grated American cheese One-fourth teaspoon celery salt One-half teaspoon Worcestershire sauce Two tablespoons melted butter Spread rounds of bread with this paste, set in hot oven or under broiler for three minutes to brown lightly. Serve on a plate with watercress for first course. BAKING FISH By covering a well-greased pan with cheesecloth when baking a large fish, it will be found very easy to lift it out of the pan without losing its shape. Sacramento Hardwood Floor Co. j A. BORCHARD | 2413 I Street Main 6989 | j Who is your Tire Man? j C. H. KREBS & CO. Why Not Try Jobbers Importers Crawford Tire Service Go. Goodrich Tires Vulcanizing and Repairs Paints - -Wall Paper Artist Materials 712-714 12th St. Phone Main 2664 Main 150 1008-1012 7th St. Sacramento Do not forget your Neighborhood | Druggist PEDRONTS PHARMACIES OTTO F. WIESEN Manufacturing Jeweler 3875 JAY STREET Phone Main 7224 i 4755 Jay Street Sacramento I 1007 10th St. Main 3929 j Phones Blanche Stowell Home Made Pies W. T. PHIPPS Attorney-at-Law Notary Public 3649 J Street | Sacramento j Rooms 603 and 604 Bryte Building Sacramento C. H. S. BID WELL Attorney-at-Law Notary Public Capital National Bank Building Sacramento, California VERNE A. McGEORGE Attorney-at-Law Native Sons' Building Sacramento SOUPS 17 Soups CREOLE OYSTER GUMBO One tablespoon Lea & Perrins Sauce Two dozen oysters One Spanish onion Two tablespoons olive oil One tablespoon flour One teaspoon salt. Drain the liquor from the oysters and save. Heat the oil and add the chopped onion. Add the flour and salt. Cook for a few minutes and add the oyster liquor and the oysters. Cook for five minutes longer. Add the Lea & Perrins Sauce and serve. ALMOND SOUP Ingredients: One-fourth lt>. almonds One teaspoon flour Two hard-boiled eggs One quart of stock, beef preferred One cup cream or very rich milk Salt and pepper. Method: Put unblanched almonds in boiling water and let stand until skin becomes loose. Pour off water and re- move the skins. Put the almonds through a food chopper. Mix with finely-chopped yolks of eggs and add to the stock and let come to a boil. Make a paste of the flour and a little cold water and add to the above. Add salt and pepper. Let simmer until ready to serve. Just be- fore serving add cream or milk and the finely-chopped whites of eggs. This soup is especially nice if each serving is garnished with a teaspoon of whipped cream. CELERY SOUP Two heads of celery One quart of milk One cup of rice Veal or chicken broth Pepper and salt. Grate or cut fine the celery, and boil it in the milk with the rice very slowly until done. Add more milk if too thick; then add an equal quantity of veal or chicken broth; pepper and salt to taste. Serve very hot with toast cut in dice shape or strain and serve in boullion cups, placing in each a ring of green peppers. CHICKEN GUMBO Put in a pot one tablespoon of sifted flour and the same of butter; let it be- come a rich brown; add one chicken cut up, and season with salt, pepper, onion and a little tomato. Pour into this two quarts of hot water, let boil two hours. Thirty minutes before serving, add one quart of oysters, one tablespoon of mashed bay leaves and one tablespoon of butter. Serve hot. CONSOMME Three pounds of soup beef Three pounds of veal knuckle Three and one-half quarts of water Six slices of salt pork One cupful each of chopped onion, celery, carrot One bunch of parsley One tablespoon of salt. Cut the salt pork into fine pieces and brown. Add the veal, cut into pieces, add the beef and sear together with the salt pork. Add the water and any cracked bones and simmer for three hours. ,Add the vegetables and salt and cook an hour more. Set aside to cool, pkim the fat from the top and strain the 18 EASTERN STAR SELECT RECIPES consomme through several thicknesses of cheese cloth. Serve hot. CREAM OF CORN SOUP (Dr. Lew E. Wallace, P. G. P.) One can of corn Three cups of milk One-half cup of cream Two tablespoons of butter One and one-half tablespoons of flour One egg One small onion One red pepper, or one canned pimento Salt and pepper to taste. Put the milk and corn into a double boiler, mince the onion, and let simmer in the butter without browning for five minutes. Add the flour, turn into the milk, cook for twenty minutes, strain, and just before serving, add the egg well-beaten and mixed with the cream. Reheat and serve with the chopped pep- per. If pimentos are used it is only necessary to chop them, but fresh pep- pers should be boiled for twenty minutes. NOODLE SOUP One egg, flour and salt. Beat egg slightly, add salt and flour enough to make a very stiff dough; knead; then roll as thinly as possible. Roll sheet like jelly roll and cut in thin strips. Add to soup stock and boil rapidly for five min- utes. They may be cooked in chicken gravy and served as vegetable. NAVY BEAN SOUP One cup navy beans Two quarts water One cup cream One small onion One ounce butter. Soak beans over night in water, add onion and butter, simmer three or four hours. Rub through sieve and serve. Can add sliced hard-boiled eggs. CREAM OF PEA SOUP One pint canned peas One pint cream One tablespoon butter Salt and pepper to taste. Strain and mash the peas in a pan; fill the can with boiling water, pour on the peas, place over the fire and let come to a boil; pour in the cream and stir in the butter, salt and pepper. Serve with whipped cream and squares of toast. If preferred, the soup may be strained. We Have an Asbestos Roof for Every Type of Building ISJEW WORK RE-ROOKING Rigid Asbestos Shingle Roofs Felt and Gravel Roofs Built-up Asbestos Roofs Tile Foofs Composition Shingle Roofs WHEN YOU THINK OF ROOFS THINK OF US A few of our representative jobs in the Sacramento Valley SACRAMENTO PLACERVILLE WILLIAMS New Eastern Star Bldg. Hotel Placerville I. O. O. F. Bldg. Alhambra Theatre MAXWELL Elks' Building Senator Hotel LI NCOLN Gladding-McBean & Co. Masonic Temple I. O. O. F. Bldg. S. P. Depot Medico-Dental Bldg. Senator Theatre MARYSVILLE WOODLAND P. G. & E. Bldg. Woodland High School Marysville Union High School WINTERS AUBURN YUBA CITY Winters Grammar School Hotel Auburn Sutter County Hospital ^^ - .^r And Many Others ROOFS ^ '/Z/^^g&w Ga WATER- *^f*~% PROOFING ! "Quality Work Only (/ (J 1912 K STREET SACRAMENTO PHONE MAIN 1059 lit ui ii _ 11 H T rt Us Solve Your Roofing SOUPS POTATO SOUP Two medium potatoes Two cups milk One tablespoon butter One tablespoon flour One slice onion One-half teaspoon salt One-half teaspoon pepper One teaspoon parsley One-fourth teaspoon celery salt Few grains cayenne. Cook potatoes in boiling salted water; when soft put through ricer. Scald milk with onion until well seasoned. Remove onion and milk and potatoes. Bind the mixture with the butter and flour which have been cooked together. Add season- ing, and serve while hot. CREAM TOMATO SOUP (Frances E. Ryder, P. G. M.) Four good-sized tomatoes, boiled with the skins on in a quart of water. Put in a colander and mash, then add a tea- spoon of soda in the tomatoes. Boil one quart of milk, add butter, pepper and salt, same as for oyster soup. Roll a cracker and put in the milk, add the two together and serve hot. QUICK VEGETABLE SOUP One-half cup raw carrots One-half cup diced raw onion Three-fourths cup diced raw celery One-half cup diced raw turnip One cup diced raw potato One teaspoon chopped green pepper One quart hot water One and one-half teaspoons salt Pepper as desired One-half cup tomato juice Three tablespoons butter. Fry all the diced vegetables except the potatoes in the butter for ten minutes. Add the hot water and the potatoes and boil for twenty minutes, then add the tomato juice and boil the soup for ten minutes more. VEGETABLE SOUP Here is a mixed vegetable chowder that is good. It makes a substantial dish. Four potatoes Three carrots Three onions One pint canned tomatoes Two teaspoons salt Two tablespoons fat, or a piece of salt pork Three level tablespoons flour Two cups skim milk. Cut potatoes and carrots in small pieces, add enough water to cover, and cook for twenty minutes. Do not drain oft the water. Brown the chopped onion in the fat for five minutes. Add this and the tomatoes to the vegetables. Heat to boiling, add two cups of skim milk, and thicken with flour. Rice and r kra may be substituted for potatoes and carrots, indeed almost any vegetables may be used with or in the place of those mentioned. Celery tops or green peppers give a good flavor to the chowder if you happen to have them, as do finely chopped chives. REMOVING PECAN MEATS To remove pecan meats from shells, pour hot water over the pecans, letting them soak about ten minutes. Drain off water, let them cool and then crack the shells. The pecan meats may then be removed in halves. TO PREVENT SALT FROM LUMPING Mix salt with cornstarch, allowing one teaspoon cornstarch to six teaspoons salt. PHONE MAIN 9390 ESTIMATES GIVEN MOORE & GARLICK PLANING MILL All Kinds of Mill and Cabinet Work 1716 ALHAMBRA BLVD. SACRAMENTO 20 EASTERN STAR SELECT RECIPES iVENSOHS'wc Sacramento's Store Beautiful I I 1018-1020 K Street I i Telephone Main 4412 Campbell Construction Co. WALTER W. CAMPBELL, I General Contractors and Engineers Good Shoes Quality Hosiery! __ IN ^ For the Best Work Phone Main 9908 Universal Expert Cleaners and Dyers 800 R Street Sacramento I EVA SMITH BAKER We Call and Deliver Special 1-Day Service Repairing, Altering I Bruch's Pharmacy Prescription Druggists i Office 1405 J St. Sacramento | 2405 Twenty-first Street ? Phone Main 8470 Office Phone Capital 7421 Night Res. Phone Main 1248 C. C. NEFF, Proprietor RUSSELL & LOGAN 1515 I STREET Automotive Electricians Willard Batteries Gabriel Snubbers Purolators Ajax Tires Stromberg Carburetors 1 Office 2011 Q St. Sacramento I 1 Main 394 Main 8788 \ ..4, PERKINS & CO. Groceries and Feed i i Cash and Carry or Service and Deliveries I i Phone Main 803 . 1700 M St. Sacramento I FISH 21 Fish BAKED FISH WITH CHEESE (Mrs. F. A. Morrill) One pound halibut Four slices salt pork One-half pound cheese Salt and pepper. Cut the salt pork in bits and put in an enamelware or aluminum baking pan; lay fish on top, dust with salt and pepper, cover with the cheese, which has been put through the coarse knife of the food chopper, and bake about twenty minutes in a hot oven. The fish should be cut about a half-inch thick. BAKED FISH (Mabel B. Seymour) A fish weighing from four to six Ibs. is a good size, and should be cooked whole. Make a stuffing of bread crumbs, butter, salt, pepper, a little salt pork, chop fine parsley and a little onion; mix in one egg; thoroughly fill the body of fish and sew it up; lay in a large drip- ping pan and lay across the top three or four strips of salt pork; put a pint of water in the pan and bake one and one- half hours; baste often. Serve with the following sauce: One cup vinegar; beat yolks of two eggs with tablespoon salad oil and two tablespoons prepared French mustard and a little red pepper; then add vinegar, a little at a time; beat well together. BAKED DEVILED CLAMS (Mrs. Robert Edgar) Two cups minced clams One-half cup corn One-half cup ground salt pork One-half cup bread crumbs Two tablespoons olive oil One tablespoon Worcestershire sauce One tablespoon onion and garlic juice Add one beaten egg, and mix all together. Season to taste with pepper, salt, sage, thyme and marjoram. Place in shells and bake one-half hour. Serve hot with grated cheese and cocktail sauce. MOLDED CRAB SALAD Soak two teaspoons gelatine in one-half cup chicken stock or water and dissolve over hot water. Add one tablespoon tar- ragon vinegar, then add slowly to one cup mayonnaise dressing, beating thor- oughly. Pare a grape fruit, remove sections free from membrane and cut in pieces. To one-half cup pulp add one- half cup canned pineapple cut in small cubes, one small can crab meat, free from bones, and the gelatine mayonnaise. Pack in small molds and put in a cold place. When ready to serve, remove salad from molds and place in nests of lettuce leaves. Cover smoothly with mayonnaise dressing and garnish with a maraschino cherry on each salad. This is a nice salad for a party or a buffet spread. CRAB COCKTAIL (Serves 6) One cup cream One cup catsup Four tablespoons lemon juice Four tablespoons Worcestershire sauce Salt, pepper One picked crab. Put catsup into cream, very little at a time catsup in minority always. CRAB CREOLE (For 6) (Mrs. Grace Hicks) Two oz, butter Three small onions Two green peppers Salt, red pepper One tomato One tablespoon flour One-half cup cream. Chop onions and peppers (without seeds) very fine and put in stew-pan with butter, salt and pepper. Stir slowly ten minutes and add tomato (peeled). Stir this until dissolved; add flour mixed with cream and make it thick as drawn butter; put in finely picked crab. CRAB COCKTAIL (Emma R. Leach) Five heaping teaspoons stiff mayonnaise Ten heaping tablespoons whipped cream Six tablespoons Snyder's cocktail sauce Two teaspoons Worcestershire sauce One teaspoon catsup One-half teaspoon salt One pimento, cut into small pieces Mix all together in a dish rubbed with garlic. Add the meat of two large or three small crabs. This will serve twelve SCALLOPED TUNA (Elizabeth Goshen) Butter the sides and bottom of a deep baking dish. Begin with a %-inch layer of fresh bread broken in small pieces, 22 then a layer of fish picked into small bits. Sprinkle with salt, pepper and a little baking powder, and plenty of small pieces of butter. Then bread, fish, etc., as before until dish is full, with a last layer of bread on top. Pour boiling hot milk over until covered. Bake about one- half hour in slow oven, cover the first ten minutes. One and one-half teapsoons baking powder One pint milk One can tuna. MOCK CRABS (Mrs. F. A. Morrill) One-fourth cup butter One-half cup flour Three-fourths teaspoon mustard One and one-half teaspoons salt One-fourth teaspoon paprika One and one-half cups milk One can corn One egg Three teaspoons Worcestershire sauce Melt the butter, add flour, mustard, salt, and paprika, and gradually the milk. Turn in the corn, add the eggs slightly beaten, and the Worcestershire sauce. Pour into a buttered fire-proof dish, cover with one cup cracker crumbs, mixed with two tablespoons melted butter, and bake till browned. CREAMED CRAB WITH EGGS Add to creamed crab meat three hard- cooked eggs cut in eighths and serve on toast with bacon curls. SHRIMP WIGGLE One cup shrimps One cup canned peas Four tablespoons butter Three tablespoons flour One-half tablespoon salt One and one-half cups milk One-fourth can pimento. Make a white sauce, add to pimento, peas and shrimps, serve on crackers. CREAMED LOBSTER IN PATTIES (Mary B. Dixon, D. G. M.) Two cups diced boiled lobster One cup mushrooms, broken in pieces One-half small onion, cut fine One tablespoon green pepper, minced One tablespoon parsley, minced One tablespoon pimento, cut in small pieces Three tablespoons butter Two tablespoons flour One-half teaspoon salt Dash of cayenne Dash of nutmeg Two egg yolks, well beaten One and three-fourths cups coffee cream, three fourths cup milk, making two and one-half cups. Melt butter in double boiler, add onion, green pepper, parsley, pimento and mush- rooms; stir and cook together for fifteen minutes. Add flour, mixing thoroughly, then add two cups of the milk and cream, reserving one-half cup; add lobster and cook ten minutes. Just before serving add the remaining one-half cup of milk to beaten yolks and pour into lobster; cook five minutes longer and serve immediately in pattie shells or on hot, buttered toast. MUSSELS AND CLAMS (Maud E. Gilpin) Wash thoroughly, put a good-size piece of butter in a pot and melt, then put in the clams or mussels. Chop up parsley and a cone of garlic very fine, add salt and pepper to suit taste; cover up and let steam until they open. OYSTER COCKTAILS (For 6 persons) One hundred oysters Two limes (juice) One tablespoon Worcestershire sauce Six tablespoons tomato catsup One tablespoon vinegar Two teaspoons pepper Salt, dash tabasco. Select small California oysters, mix all together and serve. , DEVILED SARDINES (Chafing Dish) Two tablespoons oil (drained from sar- dines) One-half tablespoon Worcestershire sauce One-half tablespoon vinegar One teaspoon lemon juice One-fourth teaspoon salt One-eighth teaspoon paprika. Put sardines in chafing dish. Pour over above mixture and cook, turning frequently. Serve on wafers or toast. SHRIMP SAVORY (Dr. Lew Wallace, P. G. P.) One tablespoon melted butter One teaspoon chopped onion One cup boiled rice One cup shrimps One cup cream One teaspoon Worcestershire sauce One-third cup tomato catsup Pepper and salt to taste. Mix all together and cook in a double boiler. This will serve six. ENTREES 23 Entrees BRAINS DEVILED One teaspoon English mustard Two teaspoons Parisian sauce One-third teaspoon red pepper One teaspoon salt. Clean brains until white by picking off the skins in cold water. Mix mustard, Parisian sauce, red pepper and salt to- gether. Into this mixture roll brains; then into bread crumbs and fry, until brown on both sides, in a frying pan. Over this pour enough water to make gravy, and boil about ten minutes. Thicken gravy to taste and serve hot. BRAIN TIMBALES (Maud E. Gilpin) Two sets calves brains, two large slices of bread soaked in milk, four eggs, well beaten. Mix well and season with salt, pepper, a pinch of ginger, paprika and Worcestershire sauce. Steam three-quar- ters of an hour in well-buttered molds. Sauce One tablespoon butter, one tablespoon flour, one-half pint cream, salt, pepper, paprika, juice of one lemon and two tablespoons of catsup, one-half can mush- rooms and one pinch of nutmeg. Beat brains to a cream. Sqeeze bread dry and add to brains. Add well-beaten eggs. Grease molds well. Place in pan of water and bake three-quarters of an hour. Serve with cream tomato sauce. CROQUETTES (12 Croquettes) Use white sauce. Set aside until thoroughly chilled. Mix in cubed meat or fish in equal quantity, one hard-boiled egg chopped coarsely, chopped parsely. Mold in croquette or cylinder shapes, roll in bread crumbs, then in beaten egg, then bread crumbs again. Set aside for a few moments to dry. Fry in deep fat. Serve with a white sauce. Fat to be 240-260 degrees. SURPRISE CROQUETTES One cup of cold boiled ham pickings One-half teaspoon of dry mustard One-half teaspoon of dry sage One quart of mashed potatoes One egg One cup of dry bread crumbs. The potato should be one inch thick on a platter. Divide into eight parts and put a tablespoon of ham mixture, which has been put through a food chopper and mixed with the mustard and sage, on the center of each part. Cover with the potato, shape oblong and dip in bread crumbs, then in beaten egg, and then in bread crumbs again. Fry in deep hot fat. Drain on brown paper. Serve with parsley. ANGELS ON HORSEBACK Mix a little lemon juice, cayenne, es- ence of anchovy; then dip in mixture Eastern oysters and roll each one in thin slice of bacon. Put these so prepared oysters on a skewer and fry them in clarified butter; place each oyster on a piece of fresh-made toast and serve very hot. CHEESE CROQUETTES (Jennie E. Adams) Two and one-half cups milk One cup Germea One egg yolk One tablespoon Worcestershire sauce Two teaspoons salt 24 EASTERN STAR SELECT RECIPES Compliments of the Sacramento Clearing House California National Bank Capital National Bank Farmers & Mechanics Bank United Bank & Trust Co. Peoples Branch, Bank of Italy California Trust & Savings Bank Citizens Bank of Sacramento Merchants National Bank Bank of Italy, Sacramento Branch ENTREES 25 One teaspoon dry mustard One-fourth Ib. grated cheese. Boil milk, add Germea, and cook twenty minutes. Take from stove and add bal- ance of ingredients. Mix thoroughly; cool, shape; roll in egg, then in crumbs, and fry in deep fat. Serve plain with parsley, with cream or tomato sauce. CHEESE FONDU (Stella Morgan Linscott) Mix: One cup milk One cup bread crumbs (small) One cup grated cheese. Put into a double boiler over the fire. When the cheese is melted add: One beaten egg One tablespoon olive oil One level teaspoon mustard Salt and pepper to taste. Cook till thick and serve on slices of buttered toast. CHEESE SOUFFLE (Jennie E. Adams) Two tablespoons butter One tablespoon flour One-half cup hot milk One teaspoon salt One cup grated cheese Three eggs (beaten separately) Paprika to suit. Melt butter; add flour, stir smooth; add milk and stir until thickened. Remove from stove. Add cheese, egg yolks well beaten, and fold in whites beaten stiff and dry. Bake thirty minutes in buttered dish. 250. CHEESE SOUFFLE WITH VARIATIONS Heat milk in double boiler, add bread crumbs, let stand ten minutes. Beat egg yolks and add to milk, then butter, cheese, salt, fold in beaten whites, bake thirty minutes in slow oven. (If using only egg yolks use one-third of whites given in recipe and add one teaspoon baking powder.) Use spinach in place of cheese, only one cup cooked and chopped fine, or cheese and carrot (left over), or corn. Cut down on milk when using canned corn. CREAMED SWEETBREADS (Mabel B. Seymour) Allow sweetbreads to stand in water to which has been added one teaspoon of salt, one or two hours before cooking. Boil until tender. Cover with cold water, allow to cool and pull apart removing membrane. White Sauce Two tablespoons flour One tablespoon butter One cup rich milk One-half teaspoon salt One-half teaspoon pepper. Add sweetbreads to sauce, allow to cook until heated thoroughly. This may be served in ramekins or patty cases. BRAISED SWEETBREADS (Mabel B. Seymour) Boil, after soaking in salt water, re- move membrane and put in pan in oven with one tablespoon butter and when nicely brown, turn other side. Season with salt and pepper. Serve on toast. ENTREE OF GIBLETS (Mabel B. Seymour) Cook thoroughly hearts, livers and giz- zards of several chickens; chop rather fine; thicken the liquor; season highly, adding a few drops of burnt onion juice, lemon juice, some chopped mushrooms and a little of the liquor, as well as sherry, the quantities depending on the quantity of giblets; put all into buttered Business Equipment Company Specialist to the Business Man Office Furniture, Supplies Filing Equipment Stationery 1318 J STREET fr - - - SACRAMENTO 26 EASTERN STAR SELECT RECIPES ramekins or individual baking dishes, put bread crumbs and bits of butter on top and bake for five or ten minutes. Chopped veal may be added to the giblets to increase the quantity. LAMB TERRAPIN (May P. Walters) Cut, cold lamb or veal in dice. Make sauce of one tablespoon butter, one-half tablespoon flour, one-half teaspoon mus- tard, one teaspoon currant jelly, one teaspoon Worcestershire sauce, paprika, salt. Add one-half cup stock, little cream, yolks of two hard-boiled eggs (run through ricer). Beat all smooth, add meat, whipped whites, and tablespoon sherry. Serve on toast. RED DEVIL One can pimentos One lb. cheese One can tomato soup. Melt cheese in double boiler. Heat soup and pour into melted cheese, stir constantly. Cut pimentos into small pieces, flavor with salt and paprika. Serve on toast or crackers. CRAB MEAT A LA NEWBURG Melt four tablespoons butter, add one large can crab meat from which bones have been removed and stir and cook three minutes, keeping pieces as large as possible. Sprinkle with three-fourths teaspoon salt, few grains cayenne, few grains nutmeg, two teaspoons lemon juice and one teaspoon Worcestershire sauce. Add one-half cup thin cream mixed with two egg yolks. Place over hot water and stir gently until thickened. Serve at once on half slices of toasted bread. RICE AND CHEESE LOAF To two and one-half cups of cooked rice, add one cup of grated American cheese, one minced green pepper, one and one-half teaspoons of salt, one- eighth teaspoon paprika and one egg, slightly beaten. Put in a well-oiled loaf pan and bake at 500" Fahrenheit for twenty-five minutes. Serve hot, with a sauce made by heating one can of tomato soup. SHRIMP TARDO One can shrimps One cup rice (cooked) One cup thick cream One tablespoon melted butter One tablespoon grated onion Three-fourths tablespoon Worcestershire sauce One-third cup tomato catsup. Melt butter, fry onion, add shrimps, rice, then sauce and catsup. Bake twenty minutes. CRAB MEAT CROUSTADES (Mrs. Grace Hicks) Cut stale bread in slices two inches thick and shape in diamonds, squares or circles. Remove centers leaving cases with walls one-third inch thick. Brush with melted butter and brown delicately in hot oven or under gas flame. Fill with Crab Meat a la King or Crab Meat a la Newburg or Creamed Crab Meat. Garnish with parsley. COOKING CEREAL If cereal is started the night before it is to be used, prevent a crust from form- ing over the top by putting a cup of cold water over the top after the cereal has stopped cooking. In the morning pour the water off and heat the cereal. ENTREES 27 COFFMAN, SAHLBERG, STAFFORD Architects and Engineers PLAZA BUILDING SACRAMENTO, CALIFORNIA 28 EASTERN STAR SELECT RECIPES University of Washington Reports that meats cooked in an electric oven lose only 11% in weight but when cooked in an oven heated by other fuels the loss is from 21 to 29%. Cooking- meat in an electric oven not only saves money but retains the delicate flavor so often lost when other fuels are used. We sell electric ranges on small monthly pay- ments and have a special low cooking rate. GREAT WESTERN POWER COMPANY OF CALIFORNIA Let's All Own One Brick At Least In Our Temple GEO. W. ARR. I 8th and 9th on I Phone 214 MEATS AND POULTRY 29 Meats and Poultry BAKED MEAT ROLL WITH GREEN PEAS Two pounds of leg meat Two tablespoons of marrow from bone One teaspoon salt Red pepper One teaspoon grated lemon rind One tablespoon parsley One-half teaspoon onion juice One-half teaspoon table sauce One teaspoon flour. Wipe meat. Cut marrow fine and ren- der; put cracklings through food chopper with meat. Mix meat and seasonings; shape into a roll about five inches long. Wrap the roll in Manila paper brushed with marrow drippings; tie both ends. Lay it on a rack in a deep pan; put it in hot oven. Bake for thirty-five minutes. Serve with green peas around the edge. BRAISED SHORT RIBS OF BEEF, VEGETABLES One and one-half pounds of short ribs of beef One cup cut onion One tablespoon salt One-eighth teaspoon white pepper Two cups cut carrots One-half cup cut celery one-quart of potatoes Two tablespoons flour One tablespoon caramel. Have butcher saw ribs into two-inch pieces; put in double roasting pan; sear',' add seasoning, two cups of boiling water, reduce heat of oven, roast one hour; add carrots, celery, diced potatoes and another cup of boiling water; roast one hour more. Serve with vegetables. To gravy, add flour and caramel mixed with cold water; boil three minutes, and add to meat. CURRIED BRISKET WITH RICE BORDER Two pounds brisket Two cups cut onion Two teaspoons salt Two tablespoons flour Two teaspoons curry powder One tablespoon chopped celery tops. Wipe meat; cut into thin slices; sear on both sides in a hot iron pan (no fat is added, as the meat is fat enough); then put in boiler and cover with boiling water. In the pan in which the meat was seared, brown the onions, and add to meat. Add salt, and boil slowly three hours, or until tender. Mix flour and curry with a little cold water; add tp the meat, with the celery tops, and boil ten minutes. Serve with three cups of boiled rice as a border. PLAIN BROWN STEW Two pounds neck beef, or Three pounds with bone One cup cut onion Two cups cut potato One tablespoon caramel Two teaspoons salt One-eighth teaspoon pepper One-half teaspoon thyme Two tablespoons flour. . 30 EASTERN STAR SELECT RECIPES Sear meat. Searing means to put into a hot oven with one teaspoon of drip- pings, or over a hot fire, and brown both sides quickly so it will retain the juice. Boil slowly two hours; add onion; if water boils down, add more there must be two cups of gravy add potatoes, salt, pepper, thyme; boil thirty-five minutes. Mix flour with caramel and a little cold water, add to gravy, boil three minutes and serve. BEEF STEW WITH HOMINY One and one-half pounds neck beef Two tablespoons cut onion Two teaspoons sugar Two teaspoons salt One-eighth teaspoon pepper Two cups strained tomatoes Two tablespoons flour Four cups boiled hominy. Wipe meat; cut into two-inch pieces; boil rapidly twenty minutes with two cups of boiling water. Add onion, sugar, salt and pepper; boil slowly two hours and a half. Add tomatoes; boil ten min- utes. Mix flour with cold water until smooth, and add to meat; boil three minutes. There should be two cups of gravy. Serve with border of hominy and parsley. BEEF A LA MODE (Spiced) (Ivy Crane Shelhamer) Place a three and one-half or four- pound pot roast into a pan in which two tablespoons bacon fat or butter has been melted. Brown meat well. Remove the roast, adding to the fat in the pan some flour. When this is browned, add three pints boiling water, one bay leaf, one sprig celery, some parsley, one large onion with a clove stuck in it; two carrots, one turnip, one tablespoon salt and a little pepper. Replace the meat and let it simmer for at least six hours. Turn it over occa- sionally. The secret of success with this dish is slow cooking. When done, it should be as tender as bread. To serve, place meat on hot platter, strain the gravy over it and serve gar- nished with sliced boiled carrots and sprigs of parsley. The gravy should be thick and brown. BRAISED BREAST OF LAMB (Ivy Crane Shelhamer) Remove the bones with a sharp knife from a breast of lamb weighing three or four pounds. Wipe with a damp cloth and sprinkle with salt and pepper. Roll up tightly and tie with cord. Have ready in the roasting pan a table- spoon each of chopped onion and turnip, two of carrots, a tablespoon of butter and a dash of pepper with two teaspoons salt. Cook the vegetables until they begin to brown, then lay meat on top. Dredge with a little flour, add a cup of boiling water and cook in a moderate oven with pan well covered, for three hours. More water should be added if it cooks out too much. When ready to serve, thicken the gravy and strain it. CURRY OF MUTTON (Gertrude Ross) One tablespoon butter One tablespoon minced onion One tablespoon curry powder Two tablespoons flour One pint stock or one and one-half cups milk One pint mutton Salt and pepper. Melt butter in pan, add onion and cook until slightly browned. Cut meat in cubes and add to butter and onions, LEO A. GIROT MASONRY CONSTRUCTION Main 7821 2323 S STREET SACRAMENTO, CALIF. MEATS AND POULTRY 31 brown slightly. Add sauce and cook until tender. Serve with border of boiled rice. INDIA CURRY AND RICE (Mrs. Herman Davis) Two pounds shoulder lamb chops, cut thick Four large onions One banana One small apple Two tablespoons curry powder Pepper and salt to taste. Brown the onion and chops in frying pan. Slice banana and apple and fry with them. Add curry powder (dry) and juice of lemon. Let all fry about fifteen minutes. Put in sauce pan and cover with water and let cook slowly for one and one-half hours. Add pepper and salt to taste. When ready to serve, thicken with cornstarch. Boil rice in salted water about one-half hour, drain through colander and arrange all around the platter, putting the curry in the center. FRENCH POT ROAST (Mary B. Dixon) Three slices of bacon, one small onion, one small green pepper, fried together for a few minutes. Brown rump of beef in same and then add wine glass of sherry wine, juice of one can mushrooms, a teaspoon tabasco sauce, add a little water occasionally and cook slowly two and one-half hours. Add mushrooms when gravy is thickened. ESCALOPED MEAT (Mabel B. Seymour) One tablespoon butter Two tablespoons flour One and one-half cups milk or stock One cup meat One cup macaroni Bread crumbs, salt, pepper and cayenne. Brown butter in pan, add flour and cook until brown, add milk (cold) and stir until thick. Cut meat in cubes, dust with salt and pepper. If lamb or celery are used, celery salt may be added. But- ter baking dish, mix meat and macaroni with sauce, add bread crumbs dusted with salt and pepper and moistened with melted butter. HAMBURGER LOAF Twenty-five cents worth of hamburg, 15c pork sausage; mix with egg, onion, one green pepper and salt and soaked bread. Form into loaf, pour over can of Del Monte Hot Sauce, dredging same with flour, and bake. Baste every little while. Serve with noodles or rice or potatoes. HOME-MADE CORN BEEF (Maud E. Gilpin) Five pounds beef (fresh). For every pound of beef add one table- spoon of sugar and one tablespoon salt, add one piece of saltpetre the size of a green pea, then set twenty-four hours. Boil in same liquor till done. Note lOc saltpetre will last years. NOODLES AND HAMBURGER Cook noodles in 'salt water twenty minutes. Chop onions fine and mix with hamburg steak. Mold in and fry in small flat cakes until brown. Pour boiling hot water over and thicken gravy with flour. If desired, to- matoes may be added to gravy. Arrange noodles on platter and place hamburgers on top. Pour sauce over all. PAPRIKA SCHNITZEL (Veal) (Myrtle Frank) Place in a Dutch oven or iron skillet, one cup of finely-chopped salt pork and one slice of onion; cook until onion is 'EATING OUT" gives all a rest and a good time HOTEL CLUNIE COFFEE SHOP Noted for Good Food COR. EIGHTH & K STS. EDWIN J. BEDELL, Proprietor 32 EASTERN STAR SELECT RECIPES slightly browned. Lay in six slices of veal, half an inch thick, six inches long and two and one-half inches wide, that have been seasoned with salt and paprika and rolled in flour. Cook until brown on both sides, add enough cream to cover and simmer five minutes. Stir in one teaspoon of paprika, remove meat to hot platter and pour over the sauce. Garnish with Farina dumpling and serve. Farina Dumpling Heat two cups of milk and stir in slowly one cup of Farina, stir and cook until thick. Remove from fire and beat in the well-beaten yolk of one egg and half teaspoon salt. Drop by tablespoons into hot butter and cook a nice brown. MEAT CROQUETS (Maud E. Bowes, P. G. M.) Four cups cooked and ground meat Two cups bread crumbs One cup boiled rice. Select good boiling meat and boil until tender, remove from stock and when cold grind in meat grinder. Season stock with salt and reserve. When ready to form croquets heat stock. Mix meat, bread crumbs and rice with salt and pepper, seasoning and moisten with the hot stock EYES EXAMINED sufficient to form into croquets and bake in rather hot oven twenty minutes. Fine also served with tomato sauce or white sauce. FRIZZLED BEEF (Mabel B. Seymour) One tablespoon butter Two tablespoons flour One cup evaporated cream. If beef is very salty soak first and then dry. Put butter in pan and then beef. Cook until edges curl. Dredge in flour until butter is absorbed (about two table- spoons), cook until brown. Add cream and stir until smooth. PHILADELPHIA SCRAPPLE One cleaned pig's head Two cups cut onion Two quarts corn meal One quart buckwheat Five tablespoons salt One tablespoon thyme One teaspoon sweet marjoram One teaspoon pepper One tablespoon summer ttevory One teaspoon sage. Boil head in five gallons of cold water; add onion, and boil until meat falls from GLASSES FITTED I "On Your Eyes Depends Your Future" Deschler's Opticians and Optometrists 1014 Ninth Street Sacramento, California Phone Main 170 81 O'Farrell Street j San Francisco, California Phone Douglas 2057 MEATS AND POULTRY 33 bone. Strain stock. Chop meat and tongue, which has been skinned; return to stock, and add corn meal slowly, stirring constantly until it begins to thicken; add buckwheat, seasonings, and boil one hour. Brush pans with drip- pings; pour in mixture; smooth tops and cool. Cut in half-inch slices; dip in flour, and fry. OXTAIL STEW Two oxtails One-half cup flour Two tablespoons drippings One and one-half teaspoons salt One-eighth teaspoon of pepper Two teaspoons sugar One-half cup cut onion Two cups turnips Two tablespoons parsley. After washing, dry the oxtails, which have been disjointed. Sprinkle with flour; fry in hot drippings. When brown put in saucepan and cover with boiling water; add seasoning; boil slowly for two hours, or cook in a fireless cooker; add the onion and turnip; boil for thirty minutes. A tablespoon of flour is mixed with cold water and added for thickening. Serve oxtails in center of platter, border with turnips. SHIN MEAT COOKED IN A BEAN POT Two pounds of shin meat Two tablespoons cut onion One tablespoon caramel Two teaspoons salt One-eighth teaspoon pepper One tablespoon flour. Cut meat into pieces, and sear with a little marrow. Put into a bean pot with the bone, onion, two cups of boiling water, the caramel, salt and pepper. Cover, and bake for three or four hours ; it can be finished in three hours if the oven is hot; a more moderate oven takes four hours. Add flour, which has been mixed with cold water for thickening. Serve with a border of hominy. If more water is needed for the gravy use the hominy stock. Garnish with parsley. SOUR MEAT Two pounds of short-rib end stewing beef Four tablespoons browned flour One tablespoon drippings One tablespoon onion One-half cup vinegar One cup of stock Eight whole cloves Eight whole allspice Family Wash Specialists Our new advanced system proven unsurpassed for EFFICIENCY and RELIABILITY Cascade Laundry PHONE MAIN 130 34 EASTERN STAR SELECT RECIPES Casa Hermosa Designed and Built by W. E. XRUESDALJE Designer and Builder of Better Homes 2116 H Street Phone Main 3260 Sacramento Fire Safe Building Products Your home is the center of the world to you. Protect your loved ones! Build your home fire safe. It costs but little more than the cost of one or two rugs to do so. 1309 J Street SCOLLAIM Sacramento MEATS AND POULTRY 35 Stick of cinnamon broken in pieces Two teaspoons salt One-eighth teaspoon pepper One teaspoon sugar. First wipe the meat, boil slowly until tender, and cut in thin pieces. Cover with sour sauce: Brown flour in oven or over a slow fire. Keep stirring; add drippings, onion, and mix until smooth. Add vinegar, stock, spices, sugar, salt and pepper. Boil five minutes, and let stand. BOILED TONGUE Clean and trim fresh beef tongue 25c soup bone lOc soup vegetables Two cloves Small piece bay leaf. Add two small cans of tomato sauce after tongue is boiling, one-half apple or pear (fresh), salt and pepper to taste. Remove tongue and skin (saving liquor for soup). Serve with garnish of boiled vegetables. ARTHUR'S STEAK (Mabel B. Seymour) Broil porterhouse steak not less than one inch thick to suit taste. Remove from fire to hot platter. Spread thickly with butter. Season very thickly with salt (important). Spread with genuine French mustard, sprinkle liberally with Worcestershire sauce. Set back in hot oven about three minutes. BAKED STEAK Take steak about one inch thick. Sea- son both sides. Rub pan with garlic. Take one can tomatoes, season; pour half tomatoes in pan, put steak in and pour rest on top of steak. Slice one green pepper and one onion over top. Add four lumps butter. Bake twenty or thirty minutes. ROLLED STEAK Round steak sliced thin and cut in four-inch squares. Prepare dressing (onion, black pepper, garlic, bread and butter and salt). Put dressing on pieces, roll and tie with string so that dressing cannot escape. Roll in flour containing salt and pepper. Fry rich brown, add water and allow to simmer for one hour in covered pot. STEAK A LA CLIFF HOUSE Heat iron skillet very hot, grease slightly with suet. On this, place a thick steak (New York cut of tenderloin or porterhouse). The instant it is done to taste, slash across top with sharp knife making eight or ten shallow cuts. Rub in three tablespoons butter, one teaspoon mustard, few drops Worcestershire sauce, salt and pepper. Rub in with back of tablespoon until all is absorbed. Put under broiler for a minute and serve with parsley. TENDER STEAK (Christina Herget) Get a good piece of round steak, me- dium thickness. Cut in pieces size for individual serving. Salt and pepper and roll in flour. Have grease in skillet very hot. Fry quickly till brown on both sides. Cut and slice an onion and put in good broad bottom stew pan, with cup of water, and steam slowly for one hour. Any cut of beef may be made tender cooking as above, but a steak off the round is particularly desired. BEEFSTEAK EN CASSEROLE Select a sirloin steak or tenderloin steak at least an inch thick; have ready cooked in brown stock until tender, balls cut from carrots and turnips, one-half dozen of each for each service; also for each service, two small onions. For a Front and Streets, Sacramento, Calif. LAUNDRY Phone Main 6630-J DRY CLEANING DEPARTMENT Phone Main 4121-W 36 EASTERN STAR SELECT RECIPES steak weighing about two pounds, melt and brown three tablespoons of butter; in it stir and cook five tablespoons of flour until the flour is well browned, then add half a teaspoon of salt and one and one-half cups of rich, dark brown broth; stir the sauce constantly until it boils, then add the cooked vegetables and about a dozen canned mushrooms, and let whole stand over hot water while the steak is being cooked; also let a low uncovered casserole become thor- oughly heated; rub over the surface of a hot iron frying pan with a bit of suet, then lay steak in it, turn it every ten seconds, at first, keeping the pan very hot, then let cook more slowly, turning less frequently for about six minutes in all; set the steak in the hot casserole, turn the vegetables and sauce over it, and set the dish into a hot oven to stand about four minutes; sprinkle steak with a teaspoon or more of fine chopped parsley and serve at once; the casserole being low, the steak is easily carved in the dish or it may be served in a deep platter. BROWN STEAK EN CASSEROLE (Jennie E. Adams) Two pounds steak cut for serving and pound into it three-fourths cup flour. Brown in a little fat. Season with salt and pepper. Place in casserole, add sea- soning of onion, garlic, bell pepper and two teaspoons Worcestershire sauce. Cover with tomatoes. Cook slowly two hours. Potatoes may be added if desired. Note Breast of lamb may be prepared in same way, except that it does not require pounding. STEAK AND NOODLES EN CASSEROLE (Jennie E. Adams) One box noodles One pound round steak (chopped fine) One cup olives One-half onion One clove garlic (fine) Two cans Del Monte Sauce One-half cup grated cheese Four tablespoons oil Thyme, parsley, rosemary, salt, pepper and paprika. Cook onion and garlic in oil. Add steak and brown. Add seasonings, except Office Phone Main 433 Stable Phone Main 3957-R ! MCLAUGHLIN DRAYING Co. Facilities for Handling Heavy Machinery and Pumps Short and Long Distance Hauls Transportation of Live Stock Distribution of Carload Lots Shipment or Delivery of Any Commodity in Large or Small Quantities 1027 First Street Sacramento . MEATS AND POULTRY 37 cheese. Simmer thirty minutes; add one- half of cheese; remove from stove. Cook noodles until tender in boiling salted water, drain. Alternate layers of noodles, steak and cheese in buttered baking dish. Set in warm oven thirty minutes. Serve in dish. ONE MEAL STEAK (Ruth Seymour) One three-pound steak about one and one- half inches thick Three tablespoons butter Flour One onion One green pepper One tender stalk celery, small One large potato One pint tomatoes Salt and pepper Five tablespoons flour One-half cup bread crumbs. Method: Bone and trim surplus fat from a good round or sirloin steak and lay on plank board and with a semi- sharp knife hack the steak both ways of the grain until fiber is cut to the depth of one-eighth of an inch on both sides. Cream the butter and spread on both sides of steak and roll in flour. Place steak in a baking dish or skillet and shape in a round form. Chop the raw vegetables and place on top of steak. Cover tightly and place in moderate oven to simmer for about one hour. Remove from oven. Add salt and pepper. Make a paste of five tablespoons of flour and part of tomato juice, add to rest of tomatoes and add bread crumbs. Spread this mixture over steak and re- turn to oven for about twenty minutes to brown. Use less flour to thicken tomatoes if there is very little juice. When ready to serve remove to chop plate in whole form. If desired place French fried potatoes around the steak and garnish further with parsley. VEAL LOAF (Louise Mae Elsensohn, P. G. M.) Four cups ground veal One-fourth cup ground salt pork Two tablespoons chopped onion Four tablespoons crumbs One green pepper, chopped Few gratings nutmeg Salt and pepper. Beat eggs, pour over other ingredients that have been mixed, shape into loaf, using milk or water to moisten. Cook two hours. W. F. GORMLEY Funeml Director \ SUPERIOR SERVICE Chapel and Reposing Rooms 2011-15 M Street Sacramento, Calif. 38 EASTERN STAR SELECT RECIPES VEAL CUTLETS Rub in salt and pepper, dip in bread crumbs, then egg (beaten), then crumbs. Fry in oil. Can use pork chops or inex- pensive lamb cuts like shoulder chops. VEAL BIRDS (Evalyn Gould) Veal steak Flour Dressing Butter. Use veal steak one-half inch thick. Cut into pieces about four inches square and pound with a meat hammer. Put a spoonful of dressing, highly seasoned, on each small piece of meat and roll up, pinning together with a toothpick. Grease baking pans with plenty of lard and butter; lay veal birds in rows in pan. Cook till brown, then add water and keep adding water for two hours that they bake. Baste continually so that the "birds" do not get dry. Serve on nests of rice with spoonful of gravy over each. VEAL ROLL (Mrs. Allan Fennell) One large veal round steak and small piece of salt pork ground fine and spread over steak Three-fourths cup carrots, cut fine One large tart apple, cut fine One scant teaspoon dry mustard Two cups dry bread crumbs One small onion, chopped fine One green pepper, chopped fine (do not use seeds) Dash poultry seasoning Salt and pepper to taste. Method: Cook carrots until tender in a little salt water, drain, cool. Rub mus- tard in on both sides of the meat. The bread may be in crumbs or small pieces. Mix carrots with bread, add apple, onion, green pepper and seasonings, if this is 3 little dry add a little water, spread on the veal, round roll and tie. Place in a roaster with some lard in it. Brown the roll on top of stove. Then salt and pep- per it well, add some water and cook slowly in oven one and one-half hours or until tender. Note If desired steak may be cut into pieces about three by five inches and the filling spread on these pieces rolled, tied and cooked the same as large roll. These rolls would be large enough for individual servings. HAM WITH APPLES Thick slice of ham Six medium-sized apples One-half cup water One and one-half cups brown sugar (or more) Ten whole cloves. Wash ham, trim off most of fat, and rub in as much sugar as it will take. Lay in baking pan, sprinkle with cloves. Pare apples, cut in quarters; lay around ham. Sprinkle remainder sugar over apples, add water and bake until tender in covered baking pan. HAM WITH PINEAPPLE Soak one slice of ham about one inch thick in warm water one hour. Melt a little fat in baking pan (preferably a piece cut from ham) and brown meat in it. Pour one cup of crushed pineapple and one-half cup of water over the ham and bake slowly until tender. Remove to hot platter and pour pineapple, around it. HAM AND POTATOES Slice potatoes into baking dish, mix with one teaspoon dry mustard and one tablespoon flour and salt and pepper. Place thick piece of ham on top and pour over one cup of milk. THE NEWEST ELECTRIC SERVICE The Electric Timekeeper A clock that requires no winding, no regulating, no oiling or cleaning H. T. HARGER CO. Official Railroad Time and Watch Inspectors j 1008 K STREET SACRAMENTO .,- MEATS AND POULTRY HAM WITH NOODLES Package of Muller's noodles (fine) ; cook until tender in salted water; drain and rinse. Add about two cups of chopped cooked ham, three beaten eggs, one-half pint of cream (or canned milk). Place in buttered baking dish. Place dish in pan of water and bake until firm. HAM EN CASSEROLE (Myrtle Frank) Put in casserole layer diced raw pota- toes, layer onion, green pepper sliced, layer ham (raw) one and one-half inch thick. Repeat layers and potatoes, onions and green peppers; pour in enough milk to cover; cover dish and cook in mod- erate oven about one hour, or until ham is tender. No seasonings required. HAM VIENNIESE Slice of ham two inches thick; parboil twenty minutes, with a bay leaf. Drain and place in roasting pan, cover with sliced potatoes, season with paprika. Pour over enough milk to cover ham. Bake slowly one and one-half hours. Serve with a thickened milk gravy. HAM SOUFFLE One-half package noodles One cup chopped cooked ham (lean) Two eggs One cup sour cream or sweet condensed. Beat eggs, add ham, cream, noodles. Bake in greased dish about forty-five minutes. Don't overcook. Set in pan of hot water to cook. BAKED HAM (Berdie Eiler) Wash and trim the ham thoroughly. Make a very thick paste of flour and water; cover the ham all over with the paste, a quarter of an inch thick. Place in a pan, put in oven and baste occa- sionally. Allow fifteen minutes to the pound. When done remove paste, skin and trim away any rough places. Stick over with cloves, pepper and serve. Gar- nish with celery leaves. This method of baking retains juices and the ham has a very delicate flavor. This is one of the very best ways to cook a ham. BAKED BACON Thin slices of bacon One egg yolk Two tablespoons Worcester sauce One teaspoon dry mustard Cracker crumbs. Method: Beat together eggs, Worcester sauce and mustard and dip thin slices of bacon in it and then in cracker crumbs. Lay it in a pan and put the pan in a moderately hot oven till the bacon is crisp. This is an unusual and delicious dish. Do not leave it in the oven too long, just about four or five minutes. BAKED HAM (SOUTHERN STYLE) Slice of ham one (or more) inch thick Two tablespoons flour One tablespoon sugar One tablespoon mustard One-fourth teaspoon pepper. Mix dry ingredients and pat into ham. Place in baking dish. Barely cover with milk and bake at least forty-five minutes. CHICKEN CROQUETTES Mince chicken enough to make two teacups; season with teaspoon of salt, and a pinch of pepper; add one teacup of broth in which was cooked three eggs, the juice of a lemon and a large table- spoon of cream or melted butter. Roll in egg and bread of cracker crumbs and fry in boiling lard or oil. HOUSEHOLD GOODS, KITCHEN UTENSILS, CUTLERY OIL STOVES AND RANGES HARDWARE COMPANY 709-15 Jay Street Sacramento 40 EASTERN STAR SELECT RECIPES BREADED SPRING CHICKEN Cut spring chicken into pieces; dip first in beaten egg, then into grated bread crumbs seasoned with minced parsley, pepper and salt; place in a pan, . lay bits of butter over, add a little water, set in oven and bake slowly; baste often. When done take up. Pour a teacup of cream in the pan, stir in two tablespoons of grated bread crumbs and serve in sauce bowl. Garnish with parsley. CHICKEN CUSTARD One-half cup bread crumbs Two eggs Three tablespoons chopped chicken Pinch of salt Pinch of celery salt One cup milk. Mix thorughly; pour into well-greased custard cups. Place in pan of water and bake in a moderate oven until set. Serve hot with cream sauce. CHICKEN, MARYLAND (Mrs. Jean Roberts) Two young chickens Salt and pepper Three tablespoons flour One cup milk One cup chicken stock Butter. Clean and disjoint the chickens, and cut up as for fricassee. Put part of the neck, feet, and giblets in a pint of cold water and simmer gently for an hour. Arrange the chicken, skin side up, in a baking pan so that the pieces do not touch; sprinkle with salt and pepper and dredge with flour. Put little pieces of butter on the chicken until four table- spoons have been used, and then melt a fourthcup of butter in a fourth cup of boiling water and add it to the pan. Bake about forty-five minutes in a hot oven; remove chicken when done and stir flour into the drippings. Add milk and stock and season to taste. CHICKEN CREOLE (Margaret Jackson) 15c veal steak 15c salt pork 15c fresh pork Cook and chop, then save juice or gravy. Also chop one pepper, one onion, one clove garlic, add one can mushrooms, one can tomatoes, one can chicken (minced), a little sugar, pepper, salt, Gebhart's chili, allspice, cloves and cin- namon to taste; pour over all the juice and thicken with cream. This serves a dozen persons in rami- kins. ROAST DUCK WITH SAGE AND ONION DRESSING (Mrs. Herman Davis) One duck (large) Four large onions One-half loaf bread One tablespoon sage One egg Pepper and salt to taste. Boil onions until tender, drain and chop in mixing bowl. Add bread crumbs and crust soaked in water and well drained through colander. Add sage, egg, and season well with pepper, salt and a little ginger. Mix all well together and put inside the duck. Bake for about one and one-half hours, according to size of duck. This same dresisng can be used for wild duck. TURKEY DRESSING (Ella Tyler Hall) Crumb a good-sized loaf of bread, pre- ferably two or three days old; chop two medium-sized onions, fry soft in one cup of butter; when tender (do not brown) pour over bread crumbs, mix lightly but well; add one cup of cut celery, outside of stalks may be used if stripped of tough fiber, cut rather fine crosswise; two hard- boiled eggs, chopped; one cup broken walnuts; a pair of sweetbreads (already cooked) ; a little chopped parsley, salt and pepper. Mix well; fill the turkey, adding a few nice olives at intervals. Do not pack tightly. Sweetbreads, nuts, olives (or either one) may be omitted if plainer dressing is desired, or for veal, roast chicken, etc. CHICKEN CHOW (Etta Mae Jenkins) Cook chicken, adding salt and one or two small dried Spanish peppers, until tender. Pick from bone as for cream chicken. Make noodles of flour and one egg, one tablespoon of milk, one-half tea- spoon of salt. Cook twenty minutes in water chicken has been cooked in. In a baking pan put a layer of noodles, a layer of chicken, layer of sliced hard- boiled egg; repeat with noodles on top, add broth in which chicken has been cooked. Bake for one-half hour. MEAT SAUCES 41 Meat Sauces PROPORTIONS OF INGREDI- ENTS FOR SAUCES Thin White Sauce (Toast, sweet sauce, cream soups, etc.) One tablespoon flour Three-fourths teaspoons fat One cup liquid. Medium White Sauce (Chipped beef, cream fillings, gravy vegetables) Two tablespoons flour One and one-half tablespoons fat One cup liquid. Very Thick White Sauce (Croquettes) Four tablespoons flour Three tablespoons fat One cup liquid. Mix fat in saucepan, add flour and mix till smooth, cooking all the while, but care must be taken not to burn, add milk gradually and cook until it boils, add salt and pepper. One and one-half cups milk for family of two for vegetable soup. Add pinch of soda to hot vegetable before adding white sauce. MIN'S MUSTARD SAUCE Two teaspoons mustard One teaspoon flour One tablespoon sugar One teaspoon salt One large tablespoon salad oil One small can milk One egg. Cook in double boiler until thick. Thin with water if too thick. SAUCE FOR FRUIT COCKTAIL (Piquant) (Maude Noble Haven) Four tablespoons tomato catsup Four tablespoons white grape juice One tablespoon lemon juice One tablespoon orange juice One-eighth teaspoon salt One-eighth teaspoon paprika One-eighth teaspoon sugar One-eighth teaspoon cloves One-fourth teaspoon cinnamon. MINT SAUCE FOR MEATS (Mabel B. Seymour) One-half cup mint leaves, chopped One-half cup sugar One cup hot vinegar. Dissolve sugar in vinegar and pour over chopped mint. If vinegar is very strong, add more sugar. Do not dilute with water. The sauce must be strong of vinegar but still sweet. Serve with roast lamb. EGG SAUCE (Rich white sauce) One-fourth cup butter to one cup milk. Add yolks of hard-boiled eggs which have been put through sieve. Garnish with white of egg if you desire. TARTAR SAUCE Mayonnaise dressing Lemon juice Parsley Green olives Chopped sour pickles (very fine). EASTERN STAR SELECT RECIPES PRUNE DRESSING (For roast fowl) Two cups prunes (cooked) One-half cup rice Six large chestnuts One-half cup melted butter One-half teaspoon salt One-eighth teaspoon pepper. Cook rice until tender and dry in two cups of boiling water and juice from prunes. Add prunes (stoned and cut in quarters), chestnuts (blanched and chopped), butter, salt and pepper. Mix well. BUTTER AND PARSLEY SAUCE (Not cooked) (Mabel B. Seymour) Two tablespoons parsley Two tablespoons melted butter Two tablespoons lemon juice One teaspoon salt One-fourth teaspoon pepper. Combine and use at once. Lemon juice may be omitted. f SHOP UNDER ONE ROOF The Most of the Best for the Least J. C. BONDI M. 7794 Fruits and Vegetables COMPAGNO & LOTA M. 7792 Poultry, Very Choice FALOR'S COFFEE SHOP Fine Coffees and Teas JACK'S MILK SHAKE Needs No Introduction KAMI LOS & CO. M. 945 Fruits and Vegetables MARKET FEED STORE Stock Feeds, Seeds Plants, Cut Flowers and Shrubbery THE NUT PALACE Nuts, Marmalades, Etc. REYNpLDS' PHARMACY Prescription Druggists, M. 6028 SHADY BROOK Dairy Products and Poultry SAFEWAY MEATS Meats of All Kinds MARKET CANDY SHOP Candies, Sodas and Magazines THE OFFICE M. 5078 Farrar Burn, Manager BEAVIS MEAT CO. High Grade Meats CARLSBERG SALAD SHOP Delicatessen M. 6426-J DURANG & SCHMIDT M. 7798 Importers and Delicatessen E. J. GAFFNEY Market Restaurant H. B. HARVIE CO. M. 2822 Stoves and Washing Machines JOHNSON-ROPER M. 7859-J Radios and Service MARKET BAKE SHOP Bread, Cakes, Pies M. 7789-J PIGGLY WIGGLY Groceries SACRAMENTO CREAMERY Dairy Products M. 7600 SAFEWAY STpRE NO. 90 Groceries TOFANELLI SEA FOODS Fish, Oysters, Etc. M. 7796 PUBLIC MARKET - 13th and J Streets LUNCHEON DISHES Luncheon Dishes CABBAGE AND GARLIC SAUSAGE (Maude Noble Haven) Two tablespoons butter, two table- spoons flour. Brown these together; then add four cups boiling water, gradu- ally. Add one teaspoon salt, one teaspoon paprika, one carrot, sliced fine; one onion, sliced fine; herbs; bay leaf, thyme. Cook in this (slowly), one cabbage, cut in quarters, and when one-half cooked lay over the cabbage two pounds garlic sausage (one-half pound sausage per person to be served), cover and cook until cabbage is tender. HOMINY One can hominy drained and boiled in fresh water for a few minutes and drain again; one good-sized onion fried slightly in butter; one can Del Monte Sauce. Season with Worcestershire sauce, salt and pepper. Put into baking dish, cover with cheese and bake until brown. LUNCH DISH Boil macaroni until tender, then place a layer in covered roaster; a layer of tomatoes; a layer of small link sausage (pork) ; a green chili pepper chopped (I use the canned ones), salt and pepper to taste. Repeat until you have the re- quired amount, then over the top put a layer of cheese, cover and cook in mod- erate oven three hours. I figure two or three sausages for a helping. PERLO Cook one cup rice until tender. Cook three large onions and a small piece of garlic in one cup olive oil; when tender, add one cup tomatoes, one cup peas, two teaspoons of allspice. Salt and pep- per to taste. Soup plate of grated cheese. Bake with some cheese on top. PILAFFE (Casserole Dish) One cup rice One pound hamburg steak Butter size of an egg One can Campbell's tomato soup Salt, pepper Strips of bacon. Boil cup of rice twenty minutes; brown hamburg steak in butter; mix with rice; add soup, salt and pepper; lay strips of bacon on top and bake three-quarters of an hour. PINK POODLE (Jennie E. Adams) Two tablespoons butter Two tablespoons flour One teaspoon salt One teaspoon Worcestershire sauce One cup cream One cup grated cheese One can Del Monte Sauce. Melt butter, add flour and blend; add cream, stir until thickened, then add tomato sauce; boil; add balance of in- gredients and serve piping hot on toast or potatoes. RICE RING (Serve with Curried Eggs) Two cups hot cooked rice Three eggs, beaten separately One cup grated American cheese One chopped green pepper One and one-half teaspoons salt One-eighth teaspoon paprika. Pour into well-buttered ring set in pan of hot water with several folds of paper under ring to keep it from bottom of pan. Bake until firm. CURRIED EGGS (In Rice Ring) Fry one small onion until brown in one tablespoon of butter. Melt a table- spoon of butter in same pan, add one tablespoon flour. Cook until flour is done; add large cup milk, one-half tea- poon curry powder, salt and pepper; add four hard-boiled eggs cut in half. Serve when eggs are heated through in rice ring. RICE FRITTERS WITH JELLY (Mabel B. Seymour) A delicious luncheon dish is rice fritters served with currant jelly or plum jam. Put a cup of rice in a saucepan, cover with cold water, set it over the fire, and let it boil just nine minutes; then drain through a colander; rinse it off with cold water and return to the same pan; add one pint of milk, a level teaspoon butter, and boil gently until rice is soft; turn into a large bowl and let stand until cool; when cold mix with the rice three tablespoons sugar, the yolks of four eggs, four tablespoons pre- 44 EASTERN STAR SELECT RECIPES pared flour; mix all together thoroughly; beat the whites of the eggs to a stiff froth and fold them in the batter; have a little smoking hot fat over the fire and drop the batter in the same from a spoon and let it fry a golden brown; when done dust powdered sugar over the fritters, pile them on a dish covered with a napkin and serve with currant jelly or plum jam in a separate dish. STUFFED GREEN PEPPERS (Elizabeth M. Marshall, P. G. M.) Six green peppers One cup bread crumbs Three cups chopped meat, preferably scraps of roast lamb Any left over vegetables (string beans, carrots, tomatoes) Onion Salt and pepper to taste. Cut the stem ends off peppers and re- move seeds. Let stand in salt water for a little while. Mix bread crumbs, meat and vegetables. Moisten slightly with gravy from roast or about three table- spoons of butter. Place in pan and bake slowly. Use about one-half cup of water in baking pan. TOMATO RABBIT For one person take a slice of bread one-half inch thick, buttered slice of Tillamook cheese, large slice of tomato with slight sprinkling of sugar, salt and pepper very well; two slices of bacon across the top. Put above into quick oven until the cheese melts and bacon curls (about ten minutes). Good substitute for meat. TOMATO TOAST (Elizabeth M. Marshall, P. G. M.) Cut six slices of bread rather thick. Beat one egg until light, add one cup of milk, one-half teaspoon of salt, one-eighth teaspoon of pepper. Dip the bread into the mixture allowing the slices to absorb all of it. Lift them to a greased pan and dot butter over them, using a teaspoon to each slice. Lay a thick slice of fresh tomato on each piece of bread, sprinkle with salt and pepper and top it with a thin slice of American cheese, dusted with paprika. Bake in a hot oven or under a broiler flame until the cheese and bread are delicately brown and the tomato is tender. This will serve six. TOMATO CUSTARD (Luncheon dish) (May S. Walters) One can tomato sauce One cup water Salt and pepper to taste Two slices onion Two tablespoons sugar Four cloves One-half bay leaf One-fourth cup cracker crumbs Two eggs. Simmer tomatoes, water and spices about fifteen minutes. Pass through sieve. Add cracker crumbs and eggs, beaten slightly. Bake in greased custard cups until set about twenty minutes. Turn out on platiter and cover with cheese sauce and serve. Cheese Sauce for Tomato Custards One tablespoon butter One tablespoon flour One cup milk One-half cake pimento cheese. Melt butter, add flour; cook about one minute; add milk (cold), and stir until thick; then add cheese. When melted pour over custards. TOMATO AND EGG (For No Meat Lunch) (Louise Mae Elsensohn) Select solid ripe tomatoes of uniform size, scald and peel; cut off stem end about one-fourth inch, scoop out using care not to break sides, invert and let stand to drain one-quarter hour. Put in pan, salt, pepper and bit of butter in each, put in hot oven for ten minutes, then take out, break egg in each tomato, again place in hot oven for fifteen minutes. Serve at once. SALADS 45 Salads APPLE SALAD (Mabel B. Seymour) Three medium-sized apples One-half pound English walnuts (in the shell) One tablespoon cooked mayonnaise One tablespoon sugar Five tablespoons whipped cream. Dust nuts thickly with salt and pepper and combine with other ingredients. APPLE AND NUT SALAD One package of lemon Jello One cup sweet apples One cup walnuts Make Jello and when beginning to set, add chopped apples and nuts. Pour into individual molds and let harden, unmold on crisp lettuce leaves and serve with mayonnaise to which has been added whipped cream in the proportion of half and half. Any mixture of fruit and nuts may be used in same way as above. FRUIT SALAD DRESSING (Boiled) Two egg yolks Two tablespoons sugar Two tablespoons flour One-half cup pineapple juice. Add juice of one-half lemon when cold, also one-half cup whipped cream. APRICOT SUNFLOWER SALAD One small can apricots One dozen marshmallows One-half cup finely chopped English wal- nut meats Lettuce Salad dressing. Method: Drain the juice of the apri- cots and cut each half in two pieces, lengthwise. Arrange on a lettuce leaf on individual salad plates. In the center of each plate place a marshmallow and arrange the pieces of apricot out from this to imitate a sunflower. Around the marshmallow place stiff salad dressing and sprinkle with finely chopped nuts. ASPARAGUS SALAD IN PEPPER RINGS Remove seeds from either sweet, red or green peppers ; cut rings one-fourth inch wide and slip through them aspara- gus stalks, canned or fresh. Serve with mayonnaise. BEET SALAD (Maud Dezell Bradley, P. G. M.) One bunch beets (boil and peel) One tablespoon sugar One tablespoon olive oil Salt One cup water One-half cup vinegar One-fourth cup sugar One large onion, sliced thin Small bag pickling spices. Boil until onion is clear; pour over the sliced beets. One package of Knox gelatine (one en- velope) One pint boiling water One clove garlic, cut very fine. Pour over the above mixture; place in ice box to set. Cut in squares; serve with mayonnaise. EASTERN STAR SELECT RECIPES CANDLE SALAD Place a slice of pineapple on a nest of lettuce leaves. Place a small banana in center of slice. Shake a spoonful of mayonnaise and whipped cream mixed over the top of banana to represent the wax of the candle running down. Then on the very top place a maraschino cherry for the light. BUTTERFLY SALAD Take a slice of pineapple, cut in half, lay on lettuce leaf so that the rounded sides meet in the middle. Use a seeded date for body and broken Trilby sticks or orange peel for feelers. Put a sliced stuffed olive on each corner of the wings and place a teaspoon of mayonnaise be- tween feelers for honey. CARROT SALAD Cook young carrots in salt water and when cool cut in small dice. Mix with an equal quantity of crisp shredded let- tuce. To each cup of the combined car- rots and lettuce add two tablespoons chopped roasted peanuts and one table- spoon chopped olives. Mix with a boiled or mayonnaise dressing and serve in the individual lettuce leaves. CRAB MEAT SALAD (Margaret Jackson) Two cups crab meat (minced) One-fourth package gelatine One-half teaspoon mustard One-half teaspoon salt One tablespoon vinegar or lemon juice One-half cup thin cream One cup whipped cream Lettuce leaves One tablespoon flour One tablespoon sugar One egg One-fourth cup cold water (in which dis- solve gelatine) One tablespoon butter One-half teaspoon celery salt Mayonnaise. Blend flour and mustard with the but- ter, then stir in thin cream, the beaten egg, stirring constantly. Dissolve gela- tine in one-fourth cup cold water and stir into hot sauce, season with salt, sugar, paprika and lemon juice or vinegar; add crab meat. When cold, beat and fold in whipped cream. Pour into small molds; chill and turn out on lettuce leaves, endives or cress and surround or cover with mayonnaise. This will serve a dozen for a luncheon. ! PICKETT-ATTERBURY CO. | The Fashion Shop 1129-1131 K Street, Sacramento Ladies' Coats, Suits and Dresses Specializing on Latest Styles PICKETT-ATTERBURY CO. MEN'S STORES 1011 10th, 802 K Street, Sacramento California Merchants for Over Forty Years Quick Service Courteous Treatment SALADS 47 BANANA CROQUETTE SALAD Peel ripe bananas and cut crosswise; also cut off ends to make them look like croquettes. Moisten pieces with mayon- naise and roll in chopped peanuts; lay each piece on lettuce leaf and cover partly with mayonnaise or fruit salad dressing. CHICKEN SALAD One large chicken Three stalks celery One pint ripe olives One pint sour sweet pickles. Cut all ingredients fine. Have chicken boiled and very cold. Marinate with French dressing and serve on bed of shredded lettuce in lettuce leaf with mayonnaise on top. Sprinkle with paprika. CUBAN SALAD Lay six bananas on ice till chilled. Peel, slice thinly and scatter over mar- aschino cherries cut in pieces. Make a syrup of one-half cup of lemon juice and one-half cup granulated sugar and two tablespoons of sherry; pour over fruit. Set on ice and serve very cold. CHEESE SALAD (Minnie Seymour) One pint whipped cream Four tablespoons grated Eastern cheese One pimento, chopped Mustard Salt and pepper to taste. Mix four tablespoons grated Eastern cheese (fresh) with one pint of whipped cream. Soak one tablespoon of Knox's gelatine in a little hot water, add to whipped cream, thin; add cheese and seasoning. Pour into mold and when hard serve on lettuce with salad dress- ing and garnishes. Will serve about ten. CUCUMBER AND PINEAPPLE SALAD (Mrs. H. H. Hill) One can sliced pineapple Three medium or two large cucumbers One envelope of Knox gelatine Five drops green vegetable coloring Salt and pepper (cayenne). Method: Soak gelatine in a little cold water for a few minutes, then add the pineapple juice and heat to dissolve thoroughly. Do not boil. Peel the cucum- bers, scoop out the seeds, and put the Phone Main 20 The Grey Pharmacy Day and Night Service EMPLOYS S REGISTERED MEN 401 K Street Sacramento 48 EASTERN STAR SELECT RECIPES rest through a meat chopper. Cut pine- apple into small pieces and mix cucum- bers and pineapple with the somewhat cooled gelatine mixture. Add salt and dash of cayenne. Mold in a ring mold or in an individual mold. Serve on let- tuce with mayonnaise dressing. COLD SLAW One-fourth head of firm white cabbage, shredded and chopped fine. Stand in cold water one hour. Drain, season with salt and pepper. Add one-half cup of sugar and French salad dressing. CRANBERRY SALAD Two cups cranberries Two cups sugar. Cook five minutes. Dissolve one package lemon Jello in one-fourth cup boiling water. Pour to- gether the cooked cranberries and Jello; add one cup chopped celery and nuts; pour into mold, and when set serve with salad dressing. ENGLISH EGG SALAD (Wm. A. Hicks) Twelve eggs boiled hard, then neatly shelled and cooled. Pickle half of them in beet vinegar and the other half in white wine vinegar colored a rich green with fruit coloring. One cup of stewed chestnut meats, or any desired nuts; one cup diced apples. Dust with salt and paprika, then cover with fromage mayon- naise. Serve with garnish of water cress. CUCUMBER AND PINEAPPLE SALAD (Chlo A. Craig, P. G. M.) One package gelatine One cup cold water Two cups boiling water One-half cup lemon juice Three-fourths cup sugar One cup diced pineapple One and one-half cups diced cucumber. Soak gelatine in cold water five min- utes, then dissolve in boiling water; add sugar and stir until dissolved; add lemon juice, cucumber and pineapple. Pour into molds first dipped in cold water, then chill. Serve on lettuce with mayon- naise. EGG SALAD Cut three large stalks of tender celery into pieces and put into a salad bowl. Chop the whites of five hard-boiled eggs and add to the celery with a little salt and pepper. Slice the yolks of the eggs in thin rounds, lay over the salad, pour over mayonnaise, and garnish with celery leaves. NEW YORK SALAD Six medium-sized carrots Four eggs, boiled hard One cup cooked macaroni One onion One-half cup nut meats Salad dressing Lettuce. Method: Dice and cook the carrots in slightly salted water until tender. Cook the macaroni until tender. Cut the hard-boiled eggs into small cubes. Dice the onion into small bits. Break up the nuts into small pieces. Combine all ingredients very carefully. Mix with any desired salad dressing and serve on crisp lettuce leaf. Note Carrots, macaroni and eggs should be cold before mixing. FRUIT SALAD (Mrs. R. Grant Potter) One package Jell-Well soaked in three- fourths cup very hot mater, stir until dissolved ; add one pint ginger ale and Compliments of TRIANGLE PRODUCE CO. Wholesale Fruits and Produce SACRAMENTO, CALIF. SALADS 4 r 49 four cups of fruit, sliced bananas, or- anges, grapefruit, fresh or preserved cherries, peaches, apricots, pineapple and a few walnuts, cut in small dice. Mold in small molds and serve on lettuce with a rich mayonnaise. I always add cream to the dressing. FROZEN SALAD Two Blue Label cheese, put through ricer One cup mayonnaise One cup whipping cream One can sliced pineapple, drained and cut in small pieces; do not use juice One small bottle maraschino cherries, cut in small pieces One small bottle stuffed olives, sliced real thin. Method: Mix cheese with mayonnaise, then add stiffly whipped cream. Mix in finely-cut pineapple, cherries and olives. Put in a mold, pack in ice and salt for three hours. When frozen, slice and serve on crisp lettuce with a small amount of mayon- naise. Note If a pink color is desired add a small amount of cherry juice to mixture before adding whipped cream. Use three parts of ice to one of salt. GRAPE SALAD (Adah S. Noland) Take one and one-half pounds white grapes, remove seeds, and cut into halves; add three-fourths pound chopped English walnuts. When ready to serve mix with any good mayonnaise dressing, adding one cup whipped cream last and tossing together lightly with fork. This quantity will serve six. LETTUCE A LA SEYMOUR Slice a large, firm head of lettuce into six sections and cover generously with mayonnaise to which has been added ' and grated fresh Tillamook About four tablespoons of catsup cheese. mayonnaise, three tablespoons of catsup and a piece of cheese about three inches square before grating. Proportions may be varied to taste. NOVELTY SALAD (Mrs. Charles Bliss) One package gelatine One-half cup cold water Two tablespoons lemon juice Two cups boiling water One-half cup sugar One-half teaspoon salt Two cups celery, chopped One cup cabbage, chopped. Soak gelatine in cold water five minutes. ORANGE SALAD Four oranges One-half cup finely-cut celery Lettuce Dressing. Remove skins from oranges and cut in pieces, discarding all the white mem- brane. Mix with celery and moisten thoroughly with dressing. Arrange on lettuce and put a spoonful of dressing over the top. PINEAPPLE AND BANANA SALAD Place crisp lettuce leaves on plate, then a slice of pineapple, either fresh or canned; a banana which has been scraped and cut in halves; sprinkle with chopped nuts. Serve with mayonnaise heaped in center. PINEAPPLE AND CHEESE SALAD (Mabel B. Seymour) On a crisp lettuce leaf lay one slice of canned pineapple. Fill center with I Geo. W. Locke & Son Carpets - - Furniture - - Draperies Stoves 318-320 J STREET SACRAMENTO, CALIF. 50 EASTERN UTAR SELECT RECIPES freshly grated Tillamook or Eastern cheese. Add a spoonful of mayonnaise on top, dust with paprika and serve. PALM COURT SALAD (Alita Seymour) Shredded lettuce Tomatoes Heart of artichoke, stuffed with crab or shrimp Garnish with eggs put through ricer Asparagus tips and pimento. Serve with Thousand Island Dressing. PINEAPPLE-PEACH SALAD (Mrs. Kate E. Boyd) On crisp lettuce leaf lay one slice of pineapple. Fill center with freshly grated cheese, invert a half canned peach over cheese, cover with mayonnaise to which has been added five tablespoons of whipped cream and sugar to taste. Sprinkle top with chopped nuts and gar- nish with maraschino cherry. SPECIAL PINEAPPLE SALAD Arrange a slice of Hawaiian pineapple on a crisp leaf of lettuce for each service. Shape cream cheese into small balls and dust each one with paprika. Place on the pineapple slice allowing three for each serving. Heap the center of the pineapple with mayonnaise. PECAN SALAD (Jellied) (Grace Hicks) To one pint of lemon Jello, when nearly hard, add one cup of broken pecans. Mold in wine glasses and serve on lettuce leaves with fiinely-shaved sweet green peppers and mayonnaise. STUFFED PEPPER SALAD Remove seeds from peppers and soak in salt water. One can of Booth's Cres- cent sardines, picked into fine pieces with a fork. Two tablespoons chopped pickles. Two tablespoons chopped olives. Add enough mayonnaise to hold all together. Drain peppers dry, fill with mixture to which has been added at the last moment shredded lettuce. Garnish plate with lettuce leaves. Dot pepper on top with mayonnaise and sprinkle with paprika. PEPPY SALAD Boil the syrup from one can of Del Monte pears and add two and one-half tablespoons gelatine, softened in one- fourth cup cold water and one-fourth cup sugar. Cool and add one cup ginger ale and the pears cut in pieces. Pour into mold and when firm serve with whipped cream salad dressing. TO PEEL TOMATOES EASILY (M. B. S.) Hold tomatoes on fork in gas flame until you hear it pop. Turn tomato on fork and repeat. Tomato can then be peeled and will not be found warm inside. STUFFED TOMATO SALAD (Dorothy S. Beck) Select good-sized round tomatoes, pop over gas flame and peel. Remove pulp, turn upside down and drain. Mince one small onion, three stalks of white celery, one sweet bell pepper and one can of Booth's sardines, from which the skin, tail and backbone have been removed. Mix all together with some minced tomato pulp, marinate with French dress- ing, fill tomatoes and serve on bed of lettuce leaves. TOMATO SALAD Peel tomatoes, cut almost through but not quite. Spread apart, salt and mari- Crystal Ice & Cold Storage Co. -.4. SACRAMENTO Wholesale and Retail Ice Delivery We Carry a Complete Line of Refrigerators PHONE MAIN 5391 PLANT 1620 R STREET SALADS 51 nate with French dressing, place a spoon- ful of mayonnaise in center, sprinkle thickly with chopped peppers. Serve on lettuce leaf. TOMATO JELLY One can tomatoes or Eight medium size tomatoes, skinned and stewed One-fourth box Knox gelatine One-half cup cold water Salt and pepper Juice of one lemon Lettuce and mayonnaise. Method: Dissolve gelatine in cold water. Press tomatoes through sieve and season with salt and pepper. Heat and pour over gelatine while hot. Add juice of lemon. Pour in mold and place on ice. When firm, garnish with lettuce and serve with mayonnaise dressing. Indi- vidual molds may be used if preferred. Note Plain tomato jelly may be varied by adding chopped celery, nuts and canned peas, when the jelly has cooled but before it has set. VEGETABLE SALAD One large green cucumber Four small stalks of crisp white celery Six firm ripe tomatoes One small head of cabbage Three sprigs parsley One-half cup blanched almonds, chopped fine One-fourth teaspoon celery seed One-fourth teaspoon white pepper One teaspoon salt. Method: Peel cucumber, remove the seeds and chop fine. Chop celery, mix with cucumber, add salt. Put on ice. Peel tomatoes and put on ice. Chop the cabbage, add minced parsley, celery seed, pepper and chopped almonds. Moisten this with a salad dressing and heap in center of salad plate or bowl. Now cut chilled tomatoes in half and scoop out seeds and pulp. Fill the cavity thus made with chopped cucumber and celery. Put a spoonful of salad dressing on the top of each. Put the tomatoes around edge of salad plate or bowl and serve cold. Note To make this large salad more attractive, crisp head lettuce leaves may be placed around edge of plate and the stuffed tomatoes placed on the lettuce, cabbage mixture in center as above. SWEETBREAD SALAD One cup sweetbreads One cup cucumbers Two tablespoons mayonnaise Two tablespoons mixed seasoning Two tablespoons whipped cream. Allow sweetbreads to stand in water one or two hours before cooking. Add one teaspoon salt to water and if neces- sary change water once. Drain and cover with boiling water, add one teaspoon salt and one teaspoon lemon juice. When tender drain and cover with cold water. When cool pull apart and remove mem- brane. Pare and slice cucumbers length- wise, then holding parts together cut across the other way. Mix sweetbreads and cucumbers, cover with dressing and serve at once. Garnish with lettuce leaves. STUFFED PRUNE SALAD Drain cooked prunes. Remove pits and fill centers with the following mix- ture: One-half cup finely chopped sour pickles, six ripe olives, stoned and chopped. Moisten with a thick mayon- naise; fill prunes. Arrange on crisp let- tuce leaves and serve. PRUNE AND COTTAGE CHEESE SALAD Remove stones from cooked, cold prunes. Fill this space with well-sea- WATCHES JEWELRY SILVERWARE S. STURMER CO., Inc. DIAMONDS WATCHMAKERS, JEWELERS and ENGRAVERS Jewelry Manufacturers and Diamond Setters Phone Main 164 816 K STREET SACRAMENTO, CALIF. 52 EASTERN STAR SELECT RECIPES soned cottage cheese; place on lettuce leaves and serve with a thick mayon- naise dressing. STUFFED PEPPER SALAD Three medium size green peppers One small pimento cheese One-fourth cup grated American cheese One-fourth cup chopped green or stuffed olives Cream to moisten Salt and paprika to taste. Method: Remove tops from peppers, take out seeds. Dip in hot salt water, remove and chill. Cream pimento cheese, mix with other cheese and olives. Moisten with cream so ingredients will stick together. Sea- son. Pack peppers with this filling, chill well, then slice crosswise in one-half inch slices. Arrange three slices on crisp lettuce on each salad plate and garnish with mayonnaise. SALAD DE ROGNAN Two beef kidneys One small onion One head celery (white part only) Six large radishes Lettuce to serve. Boil kidneys until tender in water with onion and salt. When cold chop fine together with one head celery and six radishes. Season with salt and pepper to taste. Mix with French dressing. Allow to stand one hour. Cover with mayon- naise and serve on lettuce leaf. PRAWN SALAD (Florence Larkin Newman) One large head lettuce, shredded One pound prawns (large shrimps) Four hard-boiled eggs, chopped One large bell pepper, chopped. Place lettuce on large platter. Place prawns over lettuce, then the eggs and pepper, mixed together and seasoned with salt and pepper to taste, over the prawns. Serve Louie Salad Dressing with above. Sufficient for six people. To be served at the table. FROZEN VEGETABLE SALAD (Martha Phillips) Three tomatoes Three cucumbers One small onion, chopped very fine One green pepper, seeded, chopped very fine Three teaspoons gelatine One cup cold water Two tablespoons vinegar Two tablespoons lemon juice One tablespoon tomato catsup One-half teaspoon Worcestershire sauce Salt and pepper. Skin tomatoes, chop fine; peel cucum- bers, chop fine; soak gelatine in cold water, heat until dissolved; combine, pour in mold. Pack in salt and ice three hours. Serve with mayonnaise on lettuce leaf. DOROTHY'S SALAD Soak one and one-half envelopes Knox gelatine in six tablespoons cold water. Place on fire: Two cups water One-half cup sugar Two tablespoons vinegar Juice of one lemon. Pour over gelatine. Rub bowl with oil and place two sliced hard-boiled eggs around bottom of bowl, one cup of shrimps or crab, one small can grated pineapple, cucumber, chopped celery or any other vegetable. Place in layers around bowl and lastly, add gela- tine which has cooled. An improvised mold may be made from ordinary pan by placing a glass filled with water (to keep glass from breaking) in the center. Compliments of Columbia Market S. HORNSTEIN, Proprietor 725-727 J Street Sacramento, Calif. SALAD DRESSING 53 Salad Dressing BOILED SALAD DRESSING Three tablespoons oil One tablespoon flour One tablespoon sugar One cup milk, sweet or slightly sour One-half cup mild vinegar One teaspoon salt One teaspoon mustard One-eighth teaspoon cayenne Two eggs Stir the dry ingredients in oil which has been put in a double boiler top. Add the milk and cook, stirring constantly, until the mixture takes on the con- sistency of cream. Beat the egg yolks slightly, add the vinegar, pour into the first mixture and cook until thickened, stirring constantly. Chill and fold in the beaten egg whtes. A favorite dressing for potato. BOILED SALAD DRESSING One tablespoon mustard Four tablespoons flour Six teaspoons sugar One teaspoon salt One-fourth teaspoon white pepper One-half cup vinegar Two eggs One and three-fourths cups milk. Mix dry ingredients in order given, add vinegar, beaten eggs and milk. Cook in double boiler until thick. When ready to use thin with cream. GOLDEN DRESSING FOR FRUIT SALAD (Mabel B. Seymour) One-fourth cup pineapple juice One-fourth cup orange juice One-fourth cup lemon juice One-half cup sugar One-half cup heavy cream Two eggs. Heat fruit juices; beat eggs light; gradually add sugar. Pour over hot juice and cook until spoon is coated. Remove to dish of cold water and beat until cold. Fold in cream whipped stiff just before serving. SALAD DRESSING (Lina Martin) One green pepper, an equal amount of raw celery, and an equal amount of hard- boiled eggs, chopped fine. Add one-half cup of chili sauce, one-half cup of mayon- naise, one tablespoonful of white vine- gar, two tablespoonfuls of olive oil; add salt, pepper and cayenne. Mix well. Can be served with almost any kind of salad. ROQUEFORT CHEESE DRESSING Six tablespoons olive oil Three tablespoons vinegar or lemon juice One-half teaspoon salt One-half teaspoon paprika One tablespoon (or more) of Roquefort cheese, chopped fine. EGOLESS MAYONNAISE (Mrs. J. G. Meyer) One-half teaspoon salt One-fourth teaspoon black pepper Two tablespoons canned milk One-half teaspoon dry mustard One-fourth teaspoon sugar Dash of cayenne pepper One-eighth teaspoon paprika One-fourth teaspoon curry powder One-half cup salad oil Two tablespoons vinegar or lemon juice. Mix dry ingredients well, add milk and mix again. Add oil slowly and lastly, stir in vinegar. FRENCH DRESSING (Mabel B. Seymour) Into a quart bottle put One-half quart salad oil One-third quart vinegar One large teaspoon salt One tablespoon sugar Two tablespoons catsup One tablespoon Worcestershire sauce Three cloves of garlic, cut once in half so juice will flow. Shake well. Will keep until all is used if kept in cool place. Shake well each time before using. I use this on all salads (except fruit salad) before putting on mayonnaise. LOUIE SALAD DRESSING (Florence Larkin Newman) One small bottle Mohr & Yoerk's mayon- naise One large bottle Heintz catsup One-half cup milk. Beat the above ingredients well, then add a dash of nutmeg, salt and pepper to taste, and one small clove of garlic, crushed. 54 EASTERN STAR SELECT RECIPES SALAD DRESSING (Dr. Louise C. Heilbron) Mix- Two large cups oil Four tablespoons sugar Four tablespoons Worcestershire sauce Juice of four lemons (strained) One-half teaspoon salt One-half teaspoon paprika One-half teaspoon celery salt One-half teaspoon onion salt. Mix~well. Pour all into a quart bottle; cut a clove of garlic into four parts and put into same. Keeps well. Use as desired, always shaking bottle before using. THOUSAND ISLAND DRESSING Two egg yolks One pint salad oil Small bottle olives Two canned red pimentos Two hard-boiled eggs Two blades of chives or a little onion juice Vinegar Salt Paprika. Mix as for mayonnaise, adding chopped eggs, chopped pimentos, chives and sea- soning. FRENCH DRESSING For Plain Lettuce, Vegetable or Combination Salads (Ella Tyler Hall, P. G. M.) One level teaspoon prepared mustard, mix smooth in one tablespoon good vinegar; one teaspoon Worcestershire sauce, level teaspoon salt, a little pepper; add one cup oil, slightly scrape the out- side of a medium-sized clove of garlic (or cut across so juice will come out), drop in the dressing when ready to dress salad, beat until well mixed and remove garlic; mix lightly. ONE-MINUTE MAYONNAISE (Mabel B. Seymour) One egg (beaten) Two tablespoons cider vinegar One teaspoon salt One teaspoon sugar One-half teaspoon mustard, if desired One quart salad oil. All ingredients must be cold. Method: Beat egg in round-bottomed bowl; add vinegar, salt and sugar. Place bowl in sink. Turn bottle of oil over on drainboard and let oil flow in mixture, beating rapidly with Dover egg-beater. If mixture gets too stiff before all the oil is used, add more vinegar. PINEAPPLE SALAD DRESSING (For Fruit Salad) One and one-half tablespoons butter One-half cup sugar One tablespoon flour Two eggs Pineapple juice One-half pint whipping cream. Cream butter and sugar, add flour and the beaten eggs. Heat the juice of one large can of sliced pineapple and add to above mixture. Cook until thick (about three minutes over flame longer in double boiler), cool and add whipped cream. This makes dressing enough for twelve people. REHEATING ROLLS If rolls are brushed with small amount of water before being put in an oven to reheat, they will not become hard or form a thick crust on top. McLaughlin Sheet Metal Works Sheet Metal and Ventilating Work of Every Description Wood, Coal, Oil and Gas Heating- Systems No job too large or too small. Inspection of our plant is invited. Estimates on work gladly given free of charge. 1912-1914 EYE STREET Phone Main 4698 SACRAMENTO j PRESERVES AND PICKLES 55 Preserves and Pickles APPLE BUTTER Cook apples as for sauce, put through colander. To three quarts apple sauce add one quart granulated sugar; stir well, put into granite pan, place in slow oven and cook from eight to twelve hours, stirring at least once each hour. Remove from oven and add two drops of cinnamon oil; stir thoroughly. Great care should be taken in not allowing it to cook too rapidly. CARROT MARMALADE (Maud E. Gilpin) Take four bunches of carrots and rinds of four lemons, put through meat grinder, cover with water and cook for one hour. Then for every cup of this mixture add one of lemon juice and one of sugar and boil slowly one hour. CRANBERRY JELLY IN MOLDS One quart cranberries Two cups boiling water Two cups sugar. Pick over and wash berries. Put in stew pan with water and boil twenty min- utes. Rub through a sieve, add sugar, and boil five minutes. Turn into indi- vidual molds. Recipe makes one dozen servings. CRANBERRY JELLY Wash one quart cranberries ; two cups water; cook until berries pop (about ten minutes). Strain through colander and return to fire; add two cups granulated sugar; stir until dissolved. If a firm jelly is desired boil five minutes longer. CHERRY BERRY JAM Five pounds pitted Royal Ann cherries One drawer of strawberries One-half drawer of loganberries Eight pounds of sugar. Boil cherries in own juice for one-half hour, add strawberries and loganberries (remove seeds from loganberries), boil one-half hour, add sugar and boil ten or fifteen minutes, not longer. Do not double the recipe as it will not jell if you do. SPICED CURRANTS (Maud E. Gilpin) Three pounds white sugar Five pounds ripe currants (picked and washed) One tablespoon each of cinnamon, cloves, allspice and nutmeg. Boil all about thirty minutes, then add one-half pint vinegar and boil till jells. FIG JAM Five pounds figs, pared and soaked over night with three pounds of sugar. Cook in its own juice three hours. Put in one vanilla bean. GINGER PEARS Four pounds hard green pears Four pounds sugar One-fourth pound green ginger root Two lemons. Soak ginger in a glass of water over night; clean and slice. Peel pears, cut in strips. Grate lemon peel and cut lemon in thin slices. Boil all together forty-five minutes or until syrup is thick enough. 56 EASTERN STAR SELECT RECIPES ORANGE MARMALADE (Not Bitter) (Mrs. W. K. Chambers) Wash three thin-skinned oranges and two lemons, cut off large slice from each end (throw away), quarter and trim off as much of the white as possible; slice very thin. Measure and add three cups cold water for each cup of fruit. Put into large bowl and let stand twenty-four hours. Put on stove and boil until tender. Put away again for twenty-four hours. Measure and add one and one-half cups sugar to each cup of liquid and fruit. Cook until it jellies (about one hour). * __.._.._ Good Material GOOSEBERRY SWEETS Press the juice from three oranges and shave off the rind, being careful not to mix in any white part; remove the top and stems from five pounds of goose- berries, two pounds of seeded raisins and chop all together very fine, add four pounds of sugar and the orange juice. Cook slowly for one hour. Turn into jars and seal. ORANGE MARMALADE (Gertrude Swain Freeman, P. G: M.) Twelve navel oranges, weigh and peel; cut the skins in shreds and the pulp also; to every pound of fruit, add three pints of Good Mechanics E. H. SPRAGUE Painting, Paperhangmg and Decorating 2202 H Street PHONE MAIN 2979-W SACRAMENTO, CALIF. L. F\ GOULD Designer and Builder of Modern Homes 1623 Street Phone Main 7292 Sacramento PRESERVES AND PICKLES 57 water; let stand twenty-four hours; cook until tender. Take from the fire and when cool, to every pint of fruit, add one and one-fourth pounds of sugar; boil (not simmer) for two hours. Before removing from the fire add the juice of five lemons. A little salt improves it. ORANGE MARMALADE (D. W. Pierce, P. G. P.) Six large oranges Two lemons Twelve cups cold water Six cups sugar. Peel oranges, quarter and slice pulp; scrape membrane from skin and slice. Slice lemons very thin. Assemble all but sugar, put cold water on and let stand over night. Next morning boil three hours slowly, add sugar and boil another hour; put in glasses. PICKLED FIGS (Mrs. Potter) To four pounds of figs take six pounds of sugar, one pint of vinegar, whole cloves, cinnamon, mace and mustard seed. Make syrup of sugar and vinegar, add figs and allow all to boil up thor- oughly once. Take out figs, lay in stone jar with mixed spices between layers. Boil syrup down a bit and pour boiling hot over figs. Allow to stand twenty-four hours. Pour off liquor and boil again. Repeat three times. Cover well and set in cool place. Do not try to cut propor- tion of sugar. MINCE MEAT (Haidee Hageman) Three bowls meat Six bowls apples Two pounds raisins One pound currants One pound suet Three teaspoons cinnamon Two teaspoons allspice Two teaspoons cloves Three pounds brown sugar. Mix with boiled cider. PICKLED FIGS (Anna D. Dudderar, P. G. M.) Seven pounds ripe figs Three pounds sugar One cup pure vinegar. In the evening weigh the fruit and put in a granite kettle with the sugar and vinegar over it. Next morning take figs carefully out and bring juice to a May Success Crown the Efforts of the Order of the Eastern Star To Erect a Hall Worthy of Their Order i> *. K at 9th "EVERY MAN IS ODD," BUT WE CAN FIT HIM 58 EASTERN STAR SELECT RECIPES boil; then pour over flgs. Repeat this two mornings and the next or fourth morning place the kettle on stove and cook until flgs are clear. Take flgs out and put in jars being careful not to mash them. Take one-half teaspoon cloves and one teaspoon of cinnamon and tie in cloth bag, drop in syrup and cook until there is just enough syrup to cover figs in jars. Seal while hot. PINEAPPLE HONEY (Mrs. C. C. Olsen) Two cups pineapple (ground) One and one-half cups water Three cups granulated sugar. Method: Peel and core pineapples, put through meat grinder, sufficient to make one pint, juice and all. To this, add water and granulated sugar. Boil twenty minutes. Put in jelly glasses and seal when cold. Is delicious with hot biscuits or as a sauce with puddings. PLUM CONSERVE (Birdie Meyer) Eight pounds plums Five pounds sugar Three pounds oranges (about six) Two pounds raisins One pound chopped nuts. Put all (except sugar) through food grinder, oranges with skins on. Boil until thick, being careful not to burn it. SUN-COOKED STRAWBERRY PRESERVES One and one-half pounds fruit (one pound berries equals four and one-half cups) Two pounds sugar (one pound sugar equals two cups) One-half cup boiling water. Make a syrup of water and sugar and boil ten minutes. Put in fruit and boil ten minutes longer. Pour in large plat- ters or any kind of broad shallow dishes, agate or enamel pans, and put in sun- shine with glass over top, leaving crack between dish and glass for air to enter. Close crack at night and open in morn- ing. Preserves will make quicker if kept in sunshine all day. Will make in from one and one-half to three days, accord- ing to amount of sunshine fruit gets. Try occasionally to see if juice is getting thick. If more juice is desired with pre- serves put in a little more water than quantity mentioned and a little more sugar. QUINCE HONEY One quart sugar, one pint boiling water and two large quinces grated. Pour boil- ing water (pint) over the sugar, and, when dissolved, add grated quince. Boil about ten minutes, or until it thickens. This makes one quart of delicious yel- low honey, especially fine for mush or pancakes. RHUBARB MARMALADE (Minnie Elliott Seymour, P. G. M.) Six pounds rhubarb Five pounds sugar One-half pound English walnut meats Four oranges, pulp and rind cut fine. Method: Cut rhubarb in small pieces. Mix with sugar and let stand over night. Add oranges and cook until thick. The same as any jam. Nuts may be added just after taking marmalade from stove. If marmalade is to be kept for quite a while, it is better to add nuts just before serving. QUINCE JELLY One gallon fruit One pint water. Boil until soft and strain. Weigh juice, boil twenty minutes, add one pound sugar to each pound of juice and boil fifteen minutes. WHATEVER YOU BUY AT THE SUTTER You Are Always Assured of Quality ICE CREAM CANDY MEALS French Pastry, Wedding and Brides' Cakes a Specialty 1011 K STREET PRESERVES AND PICKLES 59 COLD CATSUP OR RELISH (Flora Ann Wakefield) Seven and one-half pounds ripe tomatoes (chopped) One cup onion One cup horseradish (grated) One cup brown sugar One cup mustard seed One-half cup salt Five stalks celery (chopped) Three red peppers (chopped) One tablespoon black pepper One tablespoon cinnamon One teaspoon cloves One quart vinegar. Seal in jars and will keep until used. Very fine with meats. Requires no cook- ing. GREEN TOMATO MINCE MEAT One peck green tomatoes Two and one-half pounds brown sugar Two pounds raisins One pound beef suet One-half cup vinegar Two tablespoons salt Two tablespoons cinnamon One teaspoon cloves Two teaspoons nutmeg Two cups chopped apples. Slice the tomatoes or put them through a food chopper, cover with cold water, and boil five minutes. Drain. Add the other ingredients, and simmer about forty-five minutes until most of the moisture has evaporated. Pack in hot jars and seal until ready to use. CHOW CHOW (M. B. S.) Ten pounds green tomatoes, chopped not too fine, sprinkle with one coffee cup of salt and let stand twelve hours; drain off water and add six green pep- pers, five small onions, six stalks of celery, all chopped; two cups sugar, four tablespoons mustard seed, one table- spoon pepper, one tablespoon celery seed, one-half teaspoon cayenne, one pint vinegar. Cook together until soft and jar air tight. More vinegar may be necessary according to its strength. TOMATO CATSUP One box tomatoes Six bell peppers Five large onions One whole head garlic. Boil one hour and strain. Add one pint vinegar, one and one-half cups light brown sugar, one-half cup salt; boil one hour and then add two teaspoons cloves (ground) allspice, cinnamon, ginger, mustard and one-fourth cup whole celery seed if desired (tie in bag). Boil another one-half hour and bottle, seal with sealing wax. CUCUMBER PICKLES One hundred cucumbers about four or four and one-half inches long; cover with water for four hours; wipe each one with a dry cloth. Make a brine of water and one quart of salt; soak cucumbers over night; wash as before, and cover with good vinegar; let come to a scald (not boil) ; add the following spices, etc., to the vinegar before scalding: Two pounds granulated sugar One-half pound sliced green peppers Five or six sticks cinnamon Two (tablespoons cloves One-third teacup white mustard seed One-half teacup yellow ground mustard (mixed with sugar) Six or eight large onions (sliced). I always seal mine while hot in one- half gallon jars. RUGS :: CARPETS :: LINOLEUMS LOWEST PRICES IN THE WEST All First Quality Large Assortment GEPHART RUG & LINOLEUM CO. 1122 JAY STREET SACRAMENTO 60 EASTERN STAR SELECT RECIPES MUSTARD PICKLES (Mrs. Potter) One quart large cucumbers, quartered One quart small cucumbers One quart button onions One cauliflower. Stand over night in strong salt water. Sauce Six small tablespoons mustard One cup flour One cup sugar One tablespoon tumeric Two quarts vinegar. Wet flour and mustard which have been sifted with sugar and tumeric with small amount of vinegar and rub to a smooth paste. Add rest of vinegar and cook until smooth being very careful not to burn. Add pickles and heat thor- oughly. SLICED CUCUMBER PICKLES (Mrs. Pearl Gilmore) Twenty-five cucumbers, half grown; stand in cold water over night, slice; also slice eight large onions lengthwise; mix with one-half cup salt; let stand one hour; drain; add four cups vinegar, two teaspoons ginger, two teaspoons tumeric, two teaspoons mustard seed. Cook, then add two teaspoons celery seed. Seal. GREEN TOMATO PICKLE (Maude Noble Haven) Slice eight quarts green tomatoes and one dozen bell peppers; sprinkle over these one cup salt. Let stand over night, then in morning drain off water, and add: Two dozen onions, sliced Two quarts vinegar One quart sugar One oz. cloves (whole) or one teaspoon ground cloves One tablespoon cinnamon One tablespoon allspice. PICKLES (Mrs. Davis) One gallon vinegar One cup salt One cup sugar One-half cup mustard Small piece of alum. Wash pickles, place in jars and pour over vinegar. DILL PICKLES Take medium size cucumbers, wash gently and cover with cold water. Let stand in water over night. Next day wipe dry and pack in jars using plenty of dill between layers. To each one-half gallon jar, add two small red peppers or one-half large red pepper (remove seeds), two or three bay leaves. To six quarts water add one pound rock salt and one level teaspoon powdered alum. Heat the mixture to a boiling point and add one quart vinegar. Pour hot over cucumbers and seal air tight. MUSTARD PICKLE (Maude Noble Haven) Two heads celery Two heads cauliflower Two quarts little onions Two quarts green tomatoes Two quarts cucumbers Six bell peppers. Cut fine; sprinkle over these one cup salt. Let stand over night, then drain and boil until tender in vinegar and water. Dressing One cup flour Two cups sugar Two thirds cup mustard Two oz. tumeric powder Four quarts vinegar. Boil all together and pour over above mixture. JAMES R. GARLIGK Funeral Director New Palm Chapel with Electric Pipe Organ 2001 P STREET i MAIN 2381 PRESERVES AND PICKLES 61 CHOPPED PICKLES (Carrie L. Hill) One peck green tomatoes, chopped fine One small cup salt. Let stand over night, drain well and add: One large cabbage (chopped fine) One dozen onions, cut in thin slices One small cup salt Two and one-half pounds brown sugar Two oz. white mustard seed One oz. tumeric powder One-half cup ground mustard Two quarts vinegar. Mix well and cook three-fourths hour, slowly. Bottle. SARATOGA PICKLES (Mary B. Dixon) Twenty-five cucumbers, sliced thin Twelve onions, sliced thin. Cover with two cups of salt and let stand over night or twenty-four hours, then drain off water. Boil: One quart vinegar One pound sugar One tablespoon ginger One tablespoon celery seed One tablespoon mustard seed One tablespoon tumeric. Then pour over cucumbers and onions and boil fifteen minutes. Put in jars and seal while hot. MOLDED APPLE SAUCE (Martha Dillon) Two cups apple sauce One-half lemon (juice) Two tablespoons gelatine Two tablespoons cold water. Soak gelatine in water, add to hot apple sauce; heat until dissolved; add two small cinnamon drop candies, sweeten to taste. When cold, add beaten whites of two eggs. Form in molds. Serve with custard sauce. DANISH PICKLES (Elsie M. Jensen) Peel large ripe yellow cucumbers and scrape out seeds and pulp and wipe dry on cloth. Cut in pieces proper for serv- ing. Cover with cold vinegar and allow to remain over night. Remove and drain. Boil the vinegar in which they have soaked, dropping in the cut cucumbers a few at a time. Boil gently until fairly soft, taking care not to overboil. Lay the cut cucumbers on a large plat- ter separately until cooled. In the mean- time, prepare the syrup as follows: Six pounds of sugar to one quart of vinegar, tablespoon of whole cinnamon tied in a cloth. Boil solution, until a syrup is formed. Put the cooled cucumbers into a crock, and pour the boiling hot syrup over them. In three or four days drain off the syrup and reboil with more sugar, if necessary, and replace in the crock. (Or sealed in Mason jars if wanted.) If cheese is too soft to grate, try put- ting it through a potato-ricer. Phone Main 755 Get Our Estimates Sinclair & Bessey Sheet Metal Agents for Mueller Coal or Wood Furnace 12422 J Street Phone: Office, Main 8052 Sacramento Res., Capital 521 W. J. CLIFFORD BRICK CONTRACTOR Fireplaces Boilers Office and Showroom: 2815 S STREET SACRAMENTO 62 EASTERN STAR SELECT RECIPES + in in .. .. ni ii ii .i n, ., . nit Phone Capital 230-J Res., Capital 757 EAT THE BEST W. T. FOSTER CO. j Auto, Fire and Life Insurance : Licensed Realtor I 1 : Peerless Ice Cream : Phone 224 J2901 35th St. Sacramento! iLu ti " in tin in uu iin it { 1115 G Street Sacramento i ii A ,t, , , n> n ,f I FREDD MOORE ) j Flowers for All Occasions Member F. T. D. San Francisco Oakland Fresno Reno, Nevada Florist f G. ROSSI & CO. i I Florists and Decorators Hotel Land Arcade 928 K St. Main 618 1 : Phone Main 4142 1921 K Street Sacramento! FREDERICK W. GROSSHERR j Insurance Counselor Vienna Bakery and Restaurant f i i i 1 Phone Phone Main 9663-M Main 10108 1 Still Boasts of the Best Bread and the Best Meals H. H. PARKER j Concrete MOHR&YOERK MARKET : Construction llth and K Main 7708 1045 41st St. Sacramento I x.. .-....-..- - , .. ..L The Home of Quality Since 1862 VEGETABLES 63 Vegetables STUFFED ARTICHOKES ' (Evalyn Gould) Four artichokes One can sardines Two eggs Cracker meal. Mix sardines and eggs together and then enough cracker meal to make a paste. Wash artichokes well. Place a little of the paste in each leaf. Drop in salt and water and cook for two hours. Chill. Serve with mayonnaise on a leaf of lettuce. BEETS SUPREME (Mrs. Ann Stevens) One dozen small beets One-half cup sugar One-half tablespoon cornstarch One-half cup vinegar Two thin slices onion One tablespoon butter. Method: Cook beets in boiling water. When soft, drain, put in cold water and remove skins. Cut into cubes or fancy shapes. Sauce Method: Mix sugar with cornstarch; stir in vinegar. Place over fire and stir constantly until it reaches the boiling point, then let cook five minutes. Slice into this sauce one or two very thin slices of onion (leek is nicer if you have any), pour sauce over beets and let stand one-half hour or longer. When ready to serve, slowly heat, add a generous table- spoon of butter and serve piping hot. These are delicious with a chicken or lamb dinner. BEAN LOAF One pint cold cooked navy beans Two tablespoons tomato catsup or plain tomatoes One cup bread crumbs One tablespoon chopped onion Salt and pepper to taste. Method: Combine the ingredients in order given and shape into a loaf. Put in a baking dish. Place a few thin strips of salt pork or bacon on top. Bake in a quite hot oven for about twenty-five minutes. FILLED CABBAGE (Mrs. Walter Miller) One medium size head of cabbage One pound ground round steak or ham- burg One-half pound ground pork Salt and pepper. Method: Chop cabbage quite fine, and boil in salt water for one-half hour. Drain and when cool put a layer of the boiled cabbage in the top part of double boiler. Cover with a layer of beef and pork which has been mixed together, salt and pepper, then add another layer of cabbage and continue alternating meat and cabbage, having the last layer 64 EASTERN STAR SELECT RECIPES cabbage. Cook in the double boiler for about three hours. When ready to serve, turn out on platter, pour over the following sauce and garnish with parsley: Sauce One tablespoon butter One tablespoon flour One cup water that cabbage was cooked in One cup clear water. Method: Melt butter and brown slightly, add flour and then the hot water gradually. Cook until smooth and slightly thick. Note If a thicker sauce is desired the quantities of butter and flour may be doubled. STUFFED EGGPLANT Boil the whole eggplant till tender, not soft; remove from the water and cut each lengthwise in halves; scoop out the inside, leaving the skin thick enough to serve as a receiver; to the pulp thus scooped out add an equal quantity of soaked bread, yolks of eggs (about one to each whole eggplant), a little minced parsley, salt, pepper and plenty of melted butter, lastly adding the beaten whites of the eggs; return this mixture to the receivers, cover each with bread crumbs and bits of butter, and bake in a quick oven about fifteen minutes; serve hot garnished with sprigs of parsley. BAKED EGGPLANT (Mrs. Nelson French) Boil until tender one or two eggplants, according to size. Cut open, remove cen- ter to chopping bowl; chop fine; add one cup boiled rice, one cup chopped ham; season to taste with salt, pepper and butter; add two or three eggs, well beaten. Put into well-buttered baking dish, cover with bread crumbs, dot over top with butter. Bake until firm. EGGPLANT (Elma W. Platt) Cut an eggplant in halves, scoop out the meat, cut in small dice and cook in a broad frying pan, allowing two table- spoons fat to each pint of vegetable; stir over a quick fire until it begins to brown and soften. Allow an equal meas- ure of bread cut in fine dice; this should also be cooked until crisp in butter or bacon fat. Mix, season and pack in shells. Cut two ounces sliced bacon in two-inch squares, lay them over the top and bake forty minutes in moderate oven, The Modern Kitchen Is Gay With Color Pots and Pans Brooms and Stools -Ranges too! In Colors! COLOR everywhere to take the place of the glaring white the usual cream the drab grey always associ- ated with kitchens! COLOR red green and yellow- pots and pans cake and bread boxes knives for every need tea kettles and coffee pots and the newest combination gas ranges- trimmed in these three shades. See them in our Housewares Section ! OAKLAND STOCKTON RICHMOND SACRAMENTO 6&i^ STREETS j_ . II VEGETABLES 65 but hot enough at the last to brown the crust. Onion may be used, if liked. French cooks sometimes mix finely cut cheese through the stuffing. ESCALLOPED CAULIFLOWER (Mrs. Kate E. Boyd) Prepare the cauliflower and soak thirty minutes in cold water; cook twenty minutes in boiling salted water; drain; separate flowerettes and place same in a baking dish and pour over the following sauce: Two tablespoons butter, two tablespoons flour, one cup milk, one- fourth teaspoon salt and a few grains of cayenne; sprinkle buttered bread crumbs over the top layer, and the addition of Parmesan cheese also adds to the rich- ness of the dish; put in the oven and brown the crumbs. BOILED CUCUMBERS Take two good-sized cucumbers, peel, cut in halves and then in quarters, and let stand in salted water for one-half hour; then boil in slightly salted water until tender, but not soft; drain and place each piece on a small slice of buttered toast; save part of the water the cucumbers have been boiled in; melt a tablespoon of butter in a saucepan, rub into the same a tablespoon of flour and add the cucumber water and a teaspoon of lemon juice, salt and pepper to taste; pour this sauce over the boiled cucumbers and toast, and garnish the top with strips of red pepper or canned pimentos. FRIED CELERY Cut celery in four-inch pieces; boil five minutes in salted water; drain, dip in batter, arrange in a frying basket and fry in deep fat, to a delicate brown. To make the batter: Beat the yolk of one egg; add one-fourth cup of milk, and stir very gradually into one-half cup of flour and one-fourth teaspoon of salt, sifted together; add beaten white of one egg and fold in carefully. BAKED CARROTS Take young French carrots, pare, cut, into small pieces; boil for ten minutes in salted water; strain and put in a baking dish; put a good-sized piece of butter in pan, and rub into it a table- spoon of flour and a cup of milk; season with salt, pepper and a teaspoon of Wor- cestershire sauce; pour the sauce over the chopped carrots, sprinkle with bread WE RECOMMEND LINDLEY'S MOTOR COFFEE Because There is no better Coffee obtainable. Because Motor Coffee is a Sacramento Product. Because Sacramento products should be given the preference. Because We patronize the firms who patronize us. MOTOR COFFEE Is Sold by All Leading- Grocers in the Sacramento Valley and the State of Nevada 66 EASTERN STAR SELECT RECIPES crumbs and bits of butter, and brown in the oven. CANDIED SWEET POTATOES (Six people) Boil sweet potatoes in salted water, pare them, slice or quarter them. Place in baking dish (Pyrex the best), sprinkle generously with brown sugar. Pour a little water in bottom of pan. Karo over potatoes. Dots of butter. Cook in slow oven (200-250) for about an hour, bast- ing when necessary. Five tablespoons Karo, five tablespoons brown sugar, one-half cup water, two balls butter, for two large sweet potatoes. BOILED CUCUMBERS Cucumbers boiled as you would boil squash, covered with a cream sauce and put in the oven to brown, with bread crumbs and butter on top, makes a vege- table dish little known, but always a favorite when once tried. BAKED CELERY AND MUSHROOMS Steam, in separate dishes, until cooked, enough celery cut in one-half-inch lengths and enough field mushrooms cut in quar- ters, to fill a pint measure. When cooked, drain, and add to the liquor enough water or stock to make a pint. In one-fourth cup of melted butter cook one grated onion, and one tablespoon of chopped parsley for three minutes. Add one-half cup flour, one teaspoon of salt and one- half teaspoon of pepper, stir to a paste, add gradually the liquor from the vege- tables, and stir until the whole boils. Lay into a baking dish one-half the celery, one-half the mushrooms, and one- half the sauce, repeat the arrangement in the same order, sprinkle the top with corn meal, and place in oven till hot and browned. CORN SOUFFLE (E. M. Porter, P. G. M.) One can corn Two eggs One-half cup cream Butter Pepper and salt Bread crumbs. Beat corn, eggs and cream together, add some bread crumbs; salt and pepper to suit taste. Put in well-buttered bak- ing dish, add bread crumbs on top with pieces of butter. Bake in slow oven about one-half hour. CREAMED MUSHROOMS (Mabel B. Seymour) One pound mushrooms One pint cream Two tablespoons butter Salt and pepper to taste. Skin mushrooms, break stems and larger mushrooms in pieces; saute in butter and salt; add cream and cook until tender. PARSNIPS Wash the parsnips clean, cook until tender in boiling salted water, then mash; season with butter, pepper and salt to taste; make into small cakes, dip in beaten egg, roll in bread crumbs and fry in deep hot fat or drippings. PARSNIP SOUFFLE (Mrs. Sallie Larkin) Pare and boil five medium-sized par- snips until tender; then rub through a sieve; season with one-half teaspoon salt, a little pepper and nutmeg; dredge with two teaspoons flour; mix thor- oughly; then fold in the stiffly-beaten whites of four eggs; turn into a buttered fire-proof serving dish, place in pan of hot water and bake in a moderate oven to a delicate brown. MASON'S LAUNDRY Mrs. Fred Mason, Prop. I 2030 O STREET *- MAIN 211 VEGETABLES 67 BAKED STUFFED ONIONS Six medium white crystal or Bermuda onions One cup cold minced roast pork One-half to three-fourths cup bread crumbs Two eggs Three level tablespoons butter Salt and pepper. Method: Peel the onions and drop in salted boiling water. Boil for ten min- utes then scoop out the centers and chop what you take out and mix with meat, crumbs, seasoning and eggs. Blend thoroughly and return mixture to onion shells. Put one-half tablespoon of butter on top of each onion. Place the filled onions in a baking dish and add one cup of boiling water. Bake in a moderate oven until a delicate brown. Leftover ham, veal or beef may be used instead of the pork. PEAS WITH DUMPLINGS (Mrs. John Coles) One can peas One or two small onions One-half cup fat from beef roast Salt and pepper One cup flour Two level teaspoons baking powder Salt Water or milk. Method: Empty peas in a stew pan and add grease from a roast, onions chopped fine and salt and pepper. Cook slowly until onions are soft. Drop dumplings on top of vegetables from a teaspoon. Cover and cook about twelve minutes longer. Do not uncover pan while dumplings are cooking. To make dumplings: Sift flour, meas- ure, add baking powder and salt and sift again. Add water or milk gradually until you have a stiff dough. Note If you have no fat from a roast, add one-half cup water and two table- spoons butter to peas instead. STUFFED POTATOES WITH CHEESE AND BACON (Mrs. D. D. Wiley) Four large potatoes Three-fourths teaspoon salt Four tablespoons grated cheese One-fourth teaspoon paprika One-fourth cup hot milk Four slices of bacon, chopped and seared in hot pan. Wash potatoes and bake in hot oven forty-five minutes. Cut in halves length- wise, remove potato and force through potato ricer. Add cheese, seasoning and hot milk. Beat vigorously and refill potato skins, place a spoon of bacon on top of each and put on the upper grate of a hot oven until bacon is crisp. Serve hot. HASHED BROWN POTATOES Chop two cold boiled potatoes, not too fine; season with salt and pepper; add four tablespoons of cream. Put a tablespoon of butter in a saute or omelet pan, melt without browning. Put in potatoes, pressing them into shape. Cook for a moment over quick fire then push to back part of stove where they will cook slowly ten minutes, being careful that they do not scorch. Turn out on heated platter, garnish with parsley and serve. POTATO NESTS (Flora Ann Wakefield) Beat to a stiff froth the whites of two eggs. Mix two cups of mashed potatoes, well seasoned with salt, pepper and but- ter, with the beaten eggs. Add two table- spoons of cream. Form the potato mix- HATELEY & HATELEY Contractors for Plumbing-, Heating- and Mechanical Equipment Agents for Fess Crude Oil Burning Systems Western Electric Mazda Lamps MAIN 2478 1710 TENTH STREET 68 EASTERN STAR SELECT RECIPES ture into balls and flatten, hollowing out the centers with a spoon. Break an egg into the center of each potato nest and place in a hot oven until the eggs are set and the potatoes nicely browned. Garnish with parsley. POTATO DUMPLINGS FROM BOILED POTATOES Three and one-half pounds potatoes, boiled One cup flour Three or four eggs One tablespoon salt Large kettle of salted boiling water ' One cup of buttered bread crumbs, cut in cubes and browned either in oven or hot pan. Method: The potatoes are boiled, peeled and grated when they are cold, or mashed when hot. When cold this mass is well mixed with the egg, salt and enough flour to make a stiff dough to be patted out on the palm of your hand. The cubes of bread are either fried in butter or browned in the oven. These pieces are placed in the center of a round piece of the dough, size of the palm of your hand, and the edges of dough brought up to enclose crumbs. Be careful not to leave any opening. Pinch edges together, then pat until it is a round ball. Roll in flour and cook in salted water fifteen to twenty minutes in an open kettle. The water must be boiling when the dumplings are put in and kept boiling during the twenty minutes' cooking. The dumplings should puff up twice their size. When done, drain and serve immedi- ately. Break open and cover with a meat sauce. Sauce Cut one onion into very fine pieces and fry in two tablespoons butter. Add a teaspoon of caraway seed if you like the flavor. Add this to any ordinary meat gravy, preferably pork or veal, and serve on the hot open dumplings. Leftover dumplings are very good when sliced and fried in butter. This quantity will serve six people. RED CABBAGE WITH APPLES Shave cabbage. Simmer with a little water a few hours one onion; four or five apples, quartered and peeled; about eight or ten cloves, bay leaf, salt and pepper. When nearly done add about two table- John F. Miller John T. Skelton Miller & Skelton Funeral Directors PHONE MAIN 186 1015 Twentieth Street Sacramento, Calif. VEGETABLES 69 spoons of vinegar, and sugar to taste. Sprinkle one tablespoon of flour over it and about two tablespoons of pork drip- pings or butter. POTATO PUFFS One cup mashed potatoes One-half cup flour One-half teaspoon salt One teaspoon baking powder Two eggs. Method: Beat the yolks of eggs until creamy, add the mashed potatoes. Mix thoroughly. Sift together flour, salt and baking powder; and add to the above mixture. Beat the whites of eggs until stiff and fold into the mixture. Drop from the tip of a teaspoon into deep hot fat and fry to a delicate brown. Drain on brown paper and serve while hot. Lovely with creamed chicken or meat. BAKED RICE Take cold rice, moisten with sweet milk, beat in three eggs to one quart of rice and milk; after they are mixed season with salt and bake. Serve hot. BROWNED RICE One cup rice (uncooked) Three slices bacon One onion One small can tomatoes Four cups water Salt Pepper. Method: Cut bacon in small pieces and fry until crisp. Add the rice and cook until it is nicely browned, stirring often. When it is browned add one onion, chopped fine, and tomatoes. Cook for five minutes, stirring constantly to pre- vent burning. Then add the water and cook slowly until thick. Season before quite done. PITTSBURG POTATOES One quart diced potatoes One finely-chopped onion One small can pimentos or one large green pepper Pour tablespoons butter Four level tablespoons flour Two cups milk One-half pound grated cheese Three-fourths teaspoon salt One-eighth teaspoon pepper. Method: Wash, pare and dice potatoes, add the onions and cover with boiling salt water. Let boil five minutes, add the pimento or green pepper which has been cut into thin strips and boil for five minutes more. Drain and turn into a buttered baking dish. Now melt the butter, add flour and stir until smooth. Add milk and bring to boiling point. Add cheese, salt and pepper. Heat very slowly, stirring constantly until cheese is melted. Pour sauce over potatoes and bake in a moderate oven until brown. TO KEEP LETTUCE CRISP Wrap lettuce in a wet cloth and put in ice chest or cool place and it will re- main crisp for several days. Better Drug Stores Telephone Main 4400 THE PALM IRON & BRIDGE WORKS STRUCTURAL STEEL Phone Main 322 FIFTEENTH AND R STS. SACRAMENTO, CALIF. 70 EASTERN STAR SELECT RECIPES Bowen Hardware Co.; j Sporting Goods Household Utensils Hardware 2951 Thirty-fifth Street I Orders Taken for Parties and Delivered at Any Time Phone Main 2880-J Capital 47 Sacramento! B. MAITA, Prop. LUNCHEON DISHES 1114 8th St. Sacramento -* * J. CARLAW A. CARLAW | | GEORGE H. OLMSTED L. E. WOOD CARLAW BROS. Manufacturers of High Grade Monuments Cor. 10th and R Sts. Sacramento OLMSTED & WOOD Distinctive Printing i MAIN 5450 1719 California St. Sacramento! ) | ti I-.- B1 . Phone Main 6028 We Deliverj Paul H. Fletcher's Pharmacy 13th and J Streets Sacramento Novelties for Gifts and Prizes Phone Main 3679 [2728 J Street Sacramento 4 THE RICH I i DRAPERY STUDIO! Five floors devoted to Music Artistic Draperies i i | Pianos, Talking Machines, Records,} Radios, Sheet Music, Band and Orchestra Instruments Sherman Jpay & Co .1807K St. Phone Main 11541 N.W. Cor. 9th and] Sts. ! > m _ ^_ ii : i SPANISH DISHES Spanish Dishes CRAB CREOLE (For 6) Two oz. butter Three small onions Two green peppers Salt, red pepper One tomato One tablespoon flour One-half cup cream. Chop onions and peppers (without seeds) very fine and put in stew pan with butter, salt and red pepper. Stew slowly ten minutes and add tomato (peeled). Stew this until dissolved. Add flour mixed with cream and make it thick as drawn butter. Put in finely-picked crab. Serve on toast. SPAGHETTI SPANISH Cook enough spaghetti in boiling salted water twenty minutes. Drain and add enough hot sauce (Del Monte) to moisten thoroughly, and enough butter to thor- oughly saturate spaghetti. The success of this depends upon the generous use of butter. Grandma's Spanish Pepper may be added if desired. SPANISH BEANS (Min Seymour) Soak beans (pink) over night. In morning put on stove in cold water. When boiling add one-fourth teaspoon soda and boil for a few minutes. Then pour off water and add fresh boiling water. To a quart of beans add one quart jar of tomatoes, a clove of garlic (chopped), chili sauce (about one quart), about three or four tablespoons olive oil, a can of mushrooms and a slice of lean salt pork (a piece of the shoulder is best), cut fine. Boil slowly until beans are tender. Ripe olives or pimolives (preferably last) are nice added. ENCHILADAS (Florence Newman) Hamburg steak, chopped veal, or meat left from roast Grated cheese. First cook steak or veal in salted water enough to strain and set aside. Put broth from meat over fire and thicken. Add one tablespoon of Eagle Chili Sauce, one teaspoon (or more) Grandma's Pep- per, one small onion, grated; salt to taste. Seasoning may be altered to taste. Make pancake part of two cups of flour and water enough to make batter not too stiff, a pinch of salt and a pinch of baking powder. Fry slowly (not brown). As cakes are done roll them with steak moistened with sauce inside and cover with sauce. Sprinkle cheese on top and serve at once. This recipe makes ten enchiladas. Beaten egg if desired. SPANISH BEANS (Mrs. Potter) One quart bayo beans, soaked over night. In the morning wash beans and cover with one quart cold water and boil until soft. Cook one can tomatoes, five good-sized onions (chopped fine) in two cups fresh lard and one cup butter. Add this to beans and season with three tea- spoons salt, one-half teaspoon red pepper, one-half teaspoon black pepper and two cloves of garlic. Cook all together for several hours. Stir often to keep from burning. Burns very easily. 72 EASTERN STAR SELECT RECIPES MEXICAN WAR (Gertrude Swain Freeman, P. G. M.) One cup yellow corn meal; pour enough boiling water to make a thick batter. Two-thirds can tomatoes (quart) One can corn Two dozen olives One tablespoon butter Teaspoon salt Two tablespoons Grandmother's Spanish Pepper Dash cayenne and paprika. Bake in a moderate oven one-half to three-quarters hour. TAMALE LOAF (Zella Whitford Samson, W. G. M.) One can tomatoes One can corn One cup Wesson oil One-fourth cup butter One cup olive oil One cup chopped chicken One teaspoon salt One onion Three cloves garlic. Cook fifteen minutes. Add: One cup milk Two cups cornmeal Three eggs (well beaten) Season with cayenne and chili powder. Bake thirty-five minutes. CORN TAMALE (Stella Morgan Linscott) One onion (chopped) One green pepper (chopped) One can corn One-half can tomatoes One cup sweet milk One cup ripe olives One cup cornmeal Two eggs (well beaten). Fry onion and pepper in olive oil in casserole. Add the other ingredients. Season with one teaspoon salt, one tea- spoon Grandma's Spanish Pepper, one- four teaspoon paprika. Bake in but- tered pan one hour in moderate oven. SPAGHETTI ITALIENNE (Beth L. Noon) Fry one large onion in one-third cup olive oil, to a golden brown. Add two cans Campbell's tomato soup. Cook slowly one hour; add salt. Boil one package spaghetti; add salt. Add one small bottle stuffed green olives. Put mixture in casserole and bake about three-quarters of an hour. An AHL Warm Air Furnace COAL, GAS or OIL FUEL Installed in your home means CLEAN HEAT because of the welded steel construction. No soot, smoke or fumes can get into your home. EVERY JOB GUARANTEED Everything in Sheet Metal Frank Z. Ahl Sheet Metal Works 1615 21st Street Main 3800 ! EGGS 73 Eggs FRENCH OMELET Three whole eggs Two egg yolks One-fourth cup water Salt to taste Few grains pepper One tablespoon butter. Break eggs into a bowl, add water and seasoning, and beat until whites and yolks are blended. Place butter in an omelet pan or a sheet-iron frying pan, and heat. Pour in the egg mixture, place over a slow fire and let cook until under portion is slightly brown. Lift cooked portion with a spatula and tilt pan so that uncooked part runs under- neath. Repeat several times until entire mixture is firm and creamy and shows several brown layers. Roll or fold the omelet, place on a hot platter, garnish with a bit of water cress or parsley, and serve immediately. APRICOT OMELET Separate yolks and whites of four eggs, beat both well, add four tablespoons milk to the yolks, fold in stiffly-beaten whites and pour in well-greased frying pan only moderately hot. When brown, set in oven to finish baking. Have a cup of cooked apricots mashed and warm and, when omelet is baked, spread with apricot mixture, fold, sprinkle with powdered sugar and serve. ORANGE OMELET (Mabel B. Seymour) Two eggs beaten separately. Add one tablespoon sugar and one-fourth teaspoon of salt to yolks. Beat whites until dry with a pinch of salt; add orange juice to taste. Fold in carefully the yolks. But- ter pan lightly with clarified butter, pour PHONE MAIN 673 in omelet and cook on top of stove until crust is formed on bottom. Then set in cool oven and bake slowly until nicely browned. EGG TOAST Prepare six slices of bread by cutting in rounds and frying in butter until brown; put on hot platter and set in oven. Cut three firm tomatoes in half, leaving skins on; season with salt and pepper, dip in flour and fry in butter until brown. Place slice of tomato on each round of toast. Meanwhile poach six eggs in boiling salted water and place one on each tomato. In the pan in which tcmatoes were fried add half cup of cream, teaspoon Worcestershire sauce, same of lemon juice and flour, a little paprika. Cook up once and pour over eggs. Serve very hot. CREAMED EGGS Hard-boil (fifteen to twenty minutes) sufficient eggs for persons served. Cool by placing in cold water. Make cream sauce; cut each egg in half, place in baking dish, cover with cream sauce and bake until a light brown. Grated cheese makes a nice addition to sauce. SCRAMBLED EGGS WITH CHEESE For four persons use six eggs (or more). Break eggs into a dish and beat just enough to break yolks; add grated cheese (Tillamook or Eastern) ; turn into smooth fry pan in which a generous amount of butter is melted (not hot). Place over fire, season to taste. With spatula keep eggs stirred from bottom of pan. Do not cook too dry. Served on toast they make a hearty, tasty dish. GRAIN BUYERS F. F. SMITH & CO., Inc. POULTRY AND LIVE STOCK FEEDS Incubators, Brooders, Etc. Agents-Distributors C. C. MORSE & CO. Seeds 920-922 12TH STREET SACRAMENTO, CALIF. EASTERN STAR SELECT RECIPES EGG, CHEESE AND PIMENTO LAYER (Margaret Marshall) One small can pimentos One and one-half cups white sauce, sea- soned One and one-half cups cream cheese, chopped Four eggs Bread crumbs. Boil eggs twenty minutes and place in cold water. When cold remove shells and slice. Place in buttered baking dish a layer of sliced egg, cover with white sauce; then a layer of chopped pimento, cover with white sauce; then a layer of cheese, cover with white sauce. Con- tinue until all is used. Sprinkle top with bread crumbs. Bake about twenty min- utes. Delicious luncheon dish; will serve three people. EGG PATTIES (Ruth Seymour) Pour hard-boiled eggs One medium size sliced onion One tablespoon finely-chopped parsley One-half tablespoon salt Dash of white and red pepper One-half cup dry bread crumbs One-half tablespoon flour One-half tablespoon butter One-fourth cup milk. Method: Peel and chop eggs quite fine, add finely-chopped onion, parsley, salt, pepper and bread crumbs. Mix thoroughly. Melt butter, add flour, stir until smooth, add milk and cook until thick. Add this white sauce to above. Shape in round flat patties and let stand over night. Fry in butter. Lovely for luncheon or break- fast. Burnett & Sons Planing* Mill 12th and North B Streets [Phone Main 94 Sacramento I Santa Cruz Lime ML Diablo Cement - Henry Cowell Lime & Cement Co All Building Materials Main 1102 509 I Street EGGS 75 Say It With Flowers BERT WOOD ALL Florist and Nurseryman 1 I Nursery Fruitridge Road [35th and 3d Ave. Cap. 1227 1 IROBERTO. BAILEY] Watchmaker and Jeweler I Make Your Watch a Perfect Timekeeper 1 1007 10th St. Phone Main 3929 i [ Richardson Springs j The Famous Health Resort Uses the Star's Recipes LEE RICHARDSON, Manager Chico. Calif. Wear Ever Aluminum Wear We Give Cash Checks m SHORROCK-SMITH] HARDWARE CO. 818 J Street Main 57 j 1 +. | Estimates Furnished Phone Main 1636 i I PHIL MOTT ! Plumbing- and Heating Sprinkling Systems 12714 J Street Sacramento Leitch Brothers Roofing Contractors i PA SCO 10 and 20-Year Roofs. _Slate and i fTile Re-roofing over the Old Roof with I Fire Resisting Mineral Surfaced Shingles. , PABCO PAINTS, Lacquers and Enamels i I Phone Capital 1295 P. O. Box 394 1 1009 13th St. Sacramento t* *"^""^"~"^" " Phone Main 2255 Insist on ANCHOR BREAD It's Better Julius Italian Restaurant Italian Dinners We Cater to Special Dinners Special Banquet Room {301 and 303 J St. lllu II il II H Sacramento 76 EASTERN STAR SELECT RECIPES CONGRATULATIONS to The Eastern Star from THE COMPASS CLUB OF SACRAMENTO BREAD, MUFFINS, WAFFLES 77 Bread, Muffins, Waffles BREAD (Six Small Loaves) Scald: One pint milk One pint water One and one-half tablespoons salt Three tablespoons sugar, one yeast cake (mix first) Three tablespoons Crisco Three quarts flour. Let raise to double bulk in warm place, knead down, and use as follows: Swedish Bread, etc.: Add one-half cup sugar, one egg, one-fourth cup butter to the dough. Swedish Tea Ring: Roll out one-third inch thick, spread with sugar, nuts, but- ter, cinnamon. Roll and join ends. Then snip top with scissors. Sprinkle with sugar and cinnamon. Butter Horn: Roll out one-third inch thick. Mix powdered sugar and butter and spread over top. Roll toward middle from each side. Stick together witih water. Cut about one and one-half inches wide. Place in tin. German Apple Cake: Roll dough out. Put slices of apple on this. Then sprinkle with sugar, cinnamon, and butter. Plain Rolls: Add egg white to bread recipe; finger rolls; clover rolls (three balls in a muffin tin) ; Parker rolls. (Makes one-half dozen rolls.) Swedish Bread, Snails, Cinnamon Rolls: Add butter, sugar, eggs, cinnamon, nuts, raisins. Bran: Add one cup of bran. BRAN BREAD (Beth Ludden Noon) One pine sweet milk One-half teaspoon salt One tablespoon brown sugar One tablespoon molasses One cup bran Three cups whole wheat flour Three teaspoons baking powder One cup nuts or raisins Bake in loaf about forty-five minutes. BRANGESTA BREAD (Mrs. D. F. Fox) Two cups Brangesta One cup flour One cup sugar One cup raisins One-half cup butter Two eggs, pinch of salt Two cups milk (condensed) One teaspoon soda in Brangesta Two teaspoons baking powder sifted in flour One-half cup chopped walnuts. Cream butter and sugar; add eggs, beaten, and milk; then dry ingredients, and mix well. Put in buttered tin and bake forty minutes. Have oven hot to start, then slower. BROWN BREAD (Gertrude Swain Freeman, P. G. M.) One cup sour milk One teaspoon soda, dissolved in a little hot water One cup syrup One cup raisins Two cups graham flour One teaspoon salt. Bake three-quarters of an Hour. 78 EASTERN STAR SELECT RECIPES GRAHAM BREAD Two cups graham flour One cup flour One and one-half cups milk One-half cup molasses One teaspoon baking powder One-half teaspoon soda (in molasses) One cup raisins Salt. Bake about forty-five minutes or one hour. STEAM BROWN BREAD, (Mrs. Lyman C. Byce) One and one-half cups sour milk One and one-half cups sweet milk One and one-half cups molasses One and one-half cups corn meal One and one-half cups flour Two level teaspoons soda One level teaspoon salt One-half package raisins, seeded or seed- less One cup chopped walnuts One five-cent package figs (may be omit- ted) Thicken with graham flour. Steam two and one-half hours in steeple mold. Turn out hot; bake twenty minutes in oven to dry. This may be baked in oven without steaming for one and one-half hours. Some like it better. Mr. Byce does. BROWN BREAD Two cups corn meal (yellow) One cup flour (white) One salt spoon salt One-half cup raisins One scant spoon soda. Mix dry. One cup syrup or brown sugar One cup sour milk. Steam two hours in small cans. STEAMED BROWN BREAD (Jessie J. Douglas) Three cups corn meal One cup flour Two cups sweet milk One cup sour milk One cup molasses One teaspoon soda. Steam for three hours, then put into the oven to brown. BAKED BROWN BREAD (Jessie J. Douglas) One and one-half cups flour Two cups graham flour OFFICE MAIN 144 RES. MAIN 3130 HARRY A. NAUMAN & SON, Jr. Funeral Directors and Embalmers 1811 G Street Sacramento, Calif. BREAD, MUFFINS, WAFFLES 79 One-half cup corn meal One-half cup brown sugar Two teaspoons baking powder One teaspoon soda One teaspoon salt One cup nuts One cup raisins One cup molasses Two cups sour milk or buttermilk. RAISIN BROWN BREAD Two cups graham flour Two cups corn meal One cup molasses Three cups sour milk One teaspoon salt One scant teaspoon soda, dissolved in two tablespoons hot water One teaspoon baking powder One-half pound seeded raisins. Mix well and steam two hours or more. CUSTARD CORN CAKE (Margaret Marshall) Sift together three-fourths cup corn meal, one-fourth cup flour, two table- spoons sugar, half teaspoon salt, and one teaspoon baking powder. Then stir in one egg that has been beaten well and add a cup of sweet milk. Beat the mixture vigorously. Melt two Phone Capital 1900 tablespoons shortening in a frying pan and turn in the mixture. Just before placing in the oven pour one-half cup of sweet milk over the top of the cake. Do not stir it in. Bake twenty-five minutes in a hot oven. Cut in triangles and serve very hot. There should be a line of creamy custard through the center of the cake when it is cut. This is the most delicious corn bread I have ever made. SPOON CORN BREAD Three eggs Three-fourths cup corn meal One pint milk Salt. Beat together. Dot top thickly with butter. Bake tbout twenty-five minutes in moderate oven. SPOON CORN BREAD One-fourth cup corn meal One teaspoon butter One tablespoon sugar One teaspoon salt Two eggs Two cups sweet milk. Mix the corn meal and milk and bring slowly to the boiling point and cook a few minutes. Add the butter, sugar, salt and yolks of eggs. Lastly, fold in the P. O. Box 1268 Rock Sand Gravel Plaster Cement Brick Mortar SIXTEENTH AND A STS. Wood Coal Blocks SACRAMENTO Good any time at any Schramm-Johnson Fountain for one "Ess-Jay" Delicious Ice Cream Soda A tall, cool, delightful drink With Any 50c Purchase SCHRAMM-JOHNSON, Drugs 28 Stores in Utah, Idaho, Wyoming, Nevada and California 80 EASTERN STAR SELECT RECIPES whites of eggs, breaten stiff. Bake in hot oven thirty minutes. Serve in dish in which it is cooked. This is excellent served hot for breakfast. CORN BREAD (Frances E. Ryder, P. G. M.) Two cups flour One cup corn meal Two eggs Two large spoons sugar One large spoon melted butter Two teaspoons yeast powder Pinch of salt Milk enough to make a thin batter. Bake in gem pans. DUMPLINGS Two cups flour One teaspoon salt Three teaspoons baking powder One egg Two teaspoons sugar if making for a fruit. Sift dry ingredients, make well in center, break in one egg. Begin to stir in cold water, a little at a time enough for thick drop batter. Steam for ten minutes. Do not open dish. DOUGHNUTS (Mrs. Helene A. Robbins) One and one-half cups mashed potatoes, cooked One cup sugar One cup sweet milk Three eggs One teaspoon butter (no more) Four teaspoons baking powder. Mix potatoes and sugar, then add milk; beat and add eggs, then butter melted. Put baking powder in flour, add enough flour so as to handle. Potatoes can be hot or cold. POTATO DOUGHNUTS (Elsie M. Jensen) Three eggs well beaten together Three-fourths cup sugar Four tablespoons butter, melted One-fourth cup milk One cup mashed potatoes Two and one-half cups flour (or to roll out) Three teaspoons baking powder One-half teaspoon salt and nutmeg. SOFT GINGERBREAD (Jessie J. Douglas) One cup molasses One egg One-half cup butter One spoon ginger Two cups flour One-half cup brown sugar One and one-half teaspoons soda dis- solved in one cup warm water. Do not stir until your ingredients are all together. GINGERBREAD (Minnie Seymour) One-half cup sugar One cup sweet milk One egg One teaspoon ginger One-half cup molasses One-half cup shortening One-half teaspoon soda One and one-half cups flour Salt. Mix flour, sugar, salt and ginger to- gether. Beat egg, add milk and stir into dry ingredients. Thoroughly dissolve soda in molasses by mixing and allowing to stand a few minutes. Melt the short- ening (any clear drippings can be used), add to mixture. Cook in rather slow oven. Enough for six people. Phone fop Food Your Orders Will Have the Same Care and Service as Your Personal Selections Phone Main 10 eJ. W 1704 I Street Sacramento, Calif. BREAD, MUFFINS, WAFFLES 81 GINGERBREAD (Mrs. W. K. Chambers) Two-thirds cup shortening One cup sugar Four eggs One cup molasses Four cups flour Two level teaspoons soda One teaspoon salt Three teaspoons ginger Two teaspoons cinnamon One cup sour milk. Oil or butter thin paper and put on bottom of pan; bake slowly one hour. GINGERBREAD (Elsie M. Jensen) Two eggs One cup sugar One-half cup molasses One-half cup butter One-half cup sour milk Two cups flour One-half teaspoon each of ginger, cloves and saleratus. Mix butter, sugar and eggs, sour milk soda and molasses. 100-YEAR-OLD RECIPE FOR GENUINE SOFT GINGER BREAD One cup molasses One cup sugar One-half cup butter One cup sour milk or buttermilk Two eggs Two tablespoons soda Three cups flour Two teaspoons ginger Two teaspoons cinnamon One teaspoon allspice One-half teaspoon cloves One-half teaspoon nutmeg (grated). Method: Cream butter, add sugar grad- ually, mixing thoroughly. Add molasses and well-beaten eggs. Sift flour, measure, add soda and spices and sift again. Add this mixture to first mixture alternately with milk. Beat hart so batter is thor- oughly blended. Bake in a moderate oven. CHEESE STRAWS One cup dry grated cheese One cup flour One teaspoon baking powder One-fourth teaspoon salt Two tablespoons butter Cold water. Sift the flour with the baking powder and salt, then mix with the grated cheese. Add the butter and mix with cold water like pie crust. Roll thin, cut in strips and bake in quick oven. MUFFINS (Simple) (Guy Woodhams Brundage, P. G. P.) Three-fourths cup sugar One tablespoon butter One cup milk Two teaspoons baking powder One-half teaspoon salt Flour to make as thick as cake. Bake in gem tins. MUFFIN VARIATION For Graham Muffin: Two cups graham flour instead of white. One-fourth cup of molasses if you want. For Bran Muffin: One cup graham, cne-half cup white, one cup bran flour. For Rice Muffin: Add one cup cooked rice, or cooked rolled oats, etc., to regu- lar muffin. For Tea Muffin: Add one-half cup chopped dates or one cup huckleberries. Also fill muffin tin one-half full of straw- berry jam, then more muffin. For Corn Muffin: One cup white flour, one cup corn meal. Sour milk if pos- sible. Quality Apparel for Men and Women Price Moderation Convenient Credit Service EASTERN OUTFITTING CO. 1114-16 "J" STREET 82 EASTERN STAR SELECT RECIPES MUFFINS (Lena Walker Stannarcl) One egg One cup milk Two cups flour Four teaspoons baking powder Two tablespoons sugar One tablespoon butter. Mix and bake at once in hot buttered pans, twenty to twenty-five minutes. MUFFINS (Mabel B. Seymour) One egg One cup milk Three tablespoons shortening (salad oil) Two cups flour Salt Two heaping teaspoons baking powder Two teaspoons sugar. Beat "wets" together. Sift flour twice. Sift drys together and mix. Have pan hot and well buttered. Bake in hot oven. MUFFINS Two cups flour Three teaspoons baking powder One tablespoon sugar One-half teaspoon salt Three eggs (one to three the more the nicer) Phone Main 134 One cup milk Two tablespoons melted shortening. Sift all dry ingredients together, add well-beaten eggs, milk, shortening. Beat vigorously. Bake twenty minutes in hot oven (400). Put in hot tins. SWISS MUFFINS (Minnie Seymour, P. G. M.) Two eggs One pint sweet milk One cake compressed yeast One-half cup sugar One tablespoon butter One tablespoon lard A little salt. Method: Beat eggs, sugar and salt to a cream. Melt shortening in milk, let cool. Mix all together with the yeast (softened in a little water) and add enough flour about eight tea cups to make a stiff batter that may be stirred with a spoon. Put into a greased bowl and allow to rise until very light but not sour, then turn onto a molding board well dredged with flour, knead lightly and roll very thin. Cut into rounds with a small biscuit cutter, brush each cake with melted Phone Capital 4199 EDWARD P. DELL Pres. and Mgr. Clark, Booth & Yardley Funeral Directors 917-923 H Street Sacramento _1 BREAD, MUFFINS, WAFFLES 83 butter and place two together, one on top of another. Let stand in pans until very light again then bake in hot oven ten minutes. Mixed after breakfast, molded after lunch, they are ready for a six o'clock dinner, but must not be placed in too warm a place for second rising if wanted late. If properly made these are like double puff balls and of delicious flavor. CORN MEAL MUFFINS (Gertrude Swain Freeman, P. G. M.) One cup flour Three-fourths cup corn meal Two tablespoons white sugar One tablespoon melted butter One egg Two teaspoons baking powder Mix with sweet milk. In using sour milk or cream add soda to sweeten the cream and omit butter, This measurement will make any kind of muffins. NUT BREAD (Flora Ann Wakefield) Three cups sifted white flour One cup unsifted graham flour Three-fourths cup white sugar Two cups sweet milk One well-beaten egg Four teaspoons baking powder One teaspoon salt One cup chopped walnuts. Sift baking powder with white flour. Bake about one hour in slow oven. NUT BREAD (Lena Walker Stannard) Four cups flour Four even teaspoons baking powder One-half teaspoon salt One cup sugar One and one-half cups milk One egg One and one-half cups seeded raisins, do not use seedless raisins, use seeded One and one-half cups broken English walnuts. Stir well, make two loaves, let raise twenty minutes, bake in moderate or slow oven one hour. NUT BREAD (Consuelo Peart DeCoe) Four cups flour One cup sugar Three teaspoons baking soda (rounded) ,4. Phone Main 4660 SPORTING GOODS ^^^^''''^^^^^^^^^^ 607-9-11 K STREET Founded 1870 Everything for Sports and Recreation DEPARTMENTS RADIO SETS AND ACCESSORIES FIREARMS AND AMMUNITION AUTOMOTIVE EQUIPMENT CAMP AND TOURING EQUIPMENT ATHLETIC AND SPORT EQUIPMENT SPORTSWEAR AND HABERDASHERY KODAKS, CUTLERY, DOG SUPPLIES BICYCLES, WHEEL GOODS, TOYS 84 EASTERN STAR SELECT RECIPES One teaspoon salt One-half cup milk One egg, well beaten. Let raise for twenty minutes. Bake slow from forty-five minutes to one hour. NUT BREAD (Gertrude Swain Freeman, P. G. M.) One and one-half cups white flour One-half cup corn meal Two cups graham flour Three teaspoons baking powder Two teaspoons salt (level) Two cups milk One-half cup brown sugar One-half cup molasses One cup nut meats. Bake one hour. RAISIN AND NUT BREAD (Haidee Hageman) One-half cup sugar One egg One and one-half cups milk Three cups flour Tiiiee teaspoons baking powder One cup nuts One cup raisins. Allow to rise fifteen minutes. Bake forty minutes in slow oven. PEANUT BREAD (Mrs. J. W. Kayser) Four cups flour Eight level teaspoons baking powder One teaspoon salt One-half cup sugar One large jar peanut butter One cup raisins Two cups sweet milk. Method: Sift flour, measure, add bak- ing powder, salt and sugar and sift again. Cream the peanut butter and add dry mixture to it alternately with the milk. Add the raisins mixed with the last bit of flour. Mix well. Pour into greased pans, let stand fif- teen minutes and bake in a slow oven forty-five minutes. This will make two small loaves and makes fine sandwiches, especially when sliced thin and filled with a chocolate or date mixture. PRUNE QUICK SANDWICH BREAD Two cups graham flour One-half cup corn meal One and one-half cups flour One-half cup brown sugar One teaspoon salt One teaspoon soda Two teaspoons baking powder Two cups prunes, cooked, stoned and chopped One-half cup walunts, chopped One-half cup molasses Two cups of sour or butter milk. Sift all dry ingredients. Add prunes and nuts, molasses and sour milk; mix well, pour into two greased bread pans and let stand fifteen minutes before bak- ing. Have a moderate oven and bake about forty-five minutes. This bread keeps well and is excellent for children's luncheon. PRUNE BREAD One heaping cup mashed prunes One quart whole wheat flour One pint graham flour One teaspoon salt One tablespoon sugar One compressed yeast cake Luke warm milk and water. Method: Wash the prunes and soak over night in water to cover. In the morning, drain off water, stone prunes and chop or mash fine. Mix the prunes, flour, salt and sugar together in a bowl. Add luke warm milk to make a soft dough. Add the yeast cake dissolved in a little luke warm water. Mix thor- NURSERY AND TRIAL GROUNDS: EAST SACRAMENTO PHONE MAIN 182 F. LAGOMARSINO & SONS Seed Growers and Dealers SEEDS PLANTS BULBS SHRUBS 712 J Street Sacramento, Calif. ] BREAD, MUFFINS, WAFFLES 85 oughly. Allow to rise and when light stir briskly and pour into well-buttered pans. Allow to rise again. Then bake in a moderate oven for one hour or more according to size of loaf. This is a very old recipe from Switzer- land. POP OVERS (Minnie E. Seymour, P. G. M.) Three eggs One and one-fourth cups flour (measur- ing cup) Salt One pint milk. Beat eggs separately. To yolks add milk, flour, salt; beat very thoroughly with Dover beater. Add stiffly-beaten whites and bake in deep muffin pans, filling pans half full. Bake in hot oven, 400. Reduce heat after pop overs have raised sufficiently. Bake about twenty- five minutes for all. CREAM SCONES (Dr. Lew Wallace, P. G. P.) Two cups flour Four teaspoons baking powder Two teaspoons sugar One-half teaspoon salt Four tablespoons butter Two eggs One-third cup cream. Mix and sift together flour, baking powder, sugar, and salt. Rub in butter with tips of fingers; add eggs well beaten, and cream. Toss on a floured board, pat, and roll to three-fourths inch in thickness. Cut in squares, brush with white of egg, sprinkle with sugar, and bake in a hot oven fifteen minutes. SCONES (Mrs. J. K. Grinton) Two and one-half cups flour Oue tablespoon baking powder i Two and one-half tablespoons sugar One tablespoon butter Ore tablespoon lard One cup seedless raisins One-half teaspoon salt (Me cup sweet milk. Sift the dry ingredients, work in the butter and lard with the fingers, add raisine and mix thoroughly; then add the milk forming a soft dough; turn out on a floured board and pat or roll lightly each piece round and about one inch thick, brush top with milk, then cut each into lour and bake in a hot oven. SCOTCH SHORT BREAD One-half cup brown sugar Two cups flour Three-fourths cup butter. Sift together. Cream until soft as cookie dough. Roll about one-third inch thick, brush with yolk of eggs to which has been added three-fourths teaspoon of water. Bake in slow oven. Will make about twenty-four. BRAIDS Roll the dough in a sheet one-quarter inch thick, cut in strips one-half inch wide, then braid them in three or tour strands, having the braids wider in the center than at the ends. Let rise and bake. BREAD STICKS Form the dough into small balls, then roll on an unfloured board until strips are formed of a uniform size and the shape of a thick lead-pencil. Place on a baking-sheet some distance apart. When light bake in a hot oven. SALAD STICKS Sprinkle the bread sticks with salt before baking, and serve with salad in place of crackers. Portable Garage Company PEARL G. ATKINSON, Prop. GARAGES RENTED $2.50, 2.75, $3.00 PER MONTH SOLD ON EASY TERMS Office: 3526 Fifth Avenue PHONE CAPITAL 18 SACRAMENTO, CALIF. 86 EASTERN STAR SELECT RECIPES CHEESE ROLLS Follow the directions for making Parker House rolls. Before folding, in- sert one teaspoon of grated cheese in every roll. CINNAMON ROLLS Roll a portion of the dough one-half inch thick. Spread with melted butter and sprinkle liberally with a mixture of five parts of sugar to one part of ground cinnamon. Roll as a jelly roll. DATE ROLLS Use a date paste instead of raisins and nuts used in the fruit puffs. Cut one pound of dates in small pieces, add one cup of sugar, one-half cup of water, and one tablespoon of lemon juice. Cook to a paste and cool before using. FRENCH ROLLS Shape the dough in long rolls, and with a knife make three slits on the top of each roll. When light bake in a hot oven. CLOVER-LEAF ROLLS Oil muffin tins. Take small bits of the dough, knead until smooth, shape in balls, and fit three into each tin. Let rise and bake. SWEDISH ROLLS Follow the directions for making cin- namon rolls, only instead of using cinna- mon use chopped raisins, citron, and sugar. After baking, brush tops with the white of an egg lightly beaten and mixed with one-half teaspoon of cold water. Place in a slow oven to dry. DELICIOUS ROLLS Roll the dough thin and cut in long, narrow strips. Fold so there will be three layers; butter between and sprinkle sugar on top. Let rise and bake. WALL PAPERS THAT ARE DIFFERENT SWEET ROLLS Shape the dough into long rolls, let rise, and bake. When about half baked sprinkle the top with sugar, jelly, cocoa- nut, chopped figs, dates, or bread crumbs and butter. SALAD ROLLS Shape the dough in small biscuits, place the rows on a floured board, cover with a cloth, and let rise until very light. Flour the handle of a wooden spoon and make a deep crease in the middle of each roll, take up, and press the edges to- gether. Place closely in a buttered pan, cover, let rise, and bake fifteen minutes in a hot oven. FRUIT PUFFS Roll the dough one-half inch thick. Spread with a fruit paste made by mix- ing four tablespoons of sugar and the same amount of chopped nuts and raisins, two tablespoons of melted but- ter, and one-half teaspoon of cinnamon. Roll as a jelly roll, cut in slices three- fourths inch thick, and place in a but- tered pan, cut side up, to rise. Bake thirty minutes in a moderate oven. CRESCENTS Roll the dough in a sheet one-eighth inch thick and cut in strips about four inches wide; cut these in sharp-pointed triangles, then, beginning at the base, roll them up, bringing the ends toward each other, keeping the point in the mid- dle of the roll to give the shape of the crescent. Place them on baking-sheets some distance apart. When light bake fifteen minutes in a hot oven. PARKER HOUSE ROLLS Three tablespoons butter One teaspoon salt One-half cup luke warm water ARTIST SUPPLIES GIFTS PLASTER CASTS 1. 0. 0. F. Bldg. INTERIOR AND EXTERIOR DECORATORS PAINTS, OILS, BRUSHES, ETC. BREAD, MUFFINS, WAFFLES 87 One yeast cake Two cups milk One tablespoon sugar Whites of two eggs Six measuring cups flour. Scald milk and add sugar, salt and butter. Let stand until luke warm, then add three cups of flour and beat for five minutes; add dissolved yeast cake and let it stand until very light and frothy, in rather warm place. Beat in remainder of flour. Let it rise again until it is twice its bulk, place on floured molding board, knead lightly and roll into a sheet one-half inch thick. Cut with large bis- cuit cutter; brush with melted butter; fold over and press edges together. Place in well-buttered pan one inch apart. Let rise until very light and bake in hot oven fifteen minutes. PARKER HOUSE ROLLS (Mrs. W. K. Chambers) One cup warm milk One cake compressed yeast Three cups flour. Set aside to rise (about three hours). Then stir in one teaspoon salt, two table- spoons sugar, two-thirds cup of melted butter, enough flour to make stiff. Work this on board and knead well. Let rise again for two hours in warm place. Knead again, roll out and cut with bis- cuit cutter; pull each one out, brush over with melted butter, fold over, brush top with melted butter, put in pan, let rise until light and bake. ORANGE TEA BUNS (Twelve Biscuits) Two tablespoons butter One tablespoon orange juice One-half cup powdered sugar Two teaspoons grated orange rind Two cups flour Four teaspoons baking powder (level) One teaspoon salt Three tablespoons butter Two-thirds cup milk. Cook two tablespoons butter, orange juice, sugar and one teaspoon grated orange rind over moderate fire until it thickens. Put aside to cool for filling. Mix and sift flour, baking powder and salt. Rub in three tablespoons butter with the finger tips and add sufficient milk to make a soft dough. Roll out on a floured board to one-fourth inch thick and spread with orange filling. Roll like a jelly roll and cut in one-half inch slices. Place cut side down on a greased pan and sprinkle with sugar and remaining orange rind. Bake in moderate oven twenty minutes (375). WAFFLES Beat the yolks of two eggs; add one cup milk and beat again add a pinch of salt, one tablespoon melted butter, one large cup flour, two teaspoons baking powder; then add beaten whites of two eggs, and lastly add two tablespoons cold water. WAFFLES (This recipe never fails) (Dr. Louise C. Heilbron) Three cups flour (sifted) Three cups milk Three eggs Three tablespoons shortening (preferably butter) Three tablespoons sugar Three tablespoons maple syrup One-half teaspoon salt Three teaspoons baking powder One teaspoon vanilla. Separate the yolks and whites of eggs and beat w r ell. Mix ingredients together and fold in beaten whites of eggs last. Makes fifteen large waffles. WAFFLES "SUPREME" (Mrs. G. P. Powell) Two eggs One teaspoon salt Two tablespoons sugar Two tablespoons butter Two cups sweet milk Two heaping cups flour Two teaspoons baking powder. Method: Separate yolks and whites of eggs and beat until creamy. Add salt, sugar and melted butter. Sift flour and baking pow r der together and add alter- nately with milk to above mixture. Lastly fold in the stiffly-beaten whites of eggs. Bake in a hot waffle iron. Serve hot with butter and syrup. TO PREVENT SALT FROM LUMPING Mix salt with cornstarch, allowing one teaspoon cornstarch to six teaspoons salt. BAKING FISH By covering a well-greased pan with cheesecloth when baking a large fish it will be found very easy to lift it out of the pan without losing its shape. 88 EASTERN STAR SELECT RECIPES Compliments of the Buffalo Brewing Company SACRAMENTO, CALIF. Manufacturers of Buffalo and Gilt Edge Brews A wholesome and refreshing drink for every member of the family -u.i11 4* Sacramento Rock and Sand Co. Cement - Sand - Concrete Mix CRUSHED ROCK FOR DRIVEWAYS ROCK SCREENINGS OR DECOMPOSED GRANITE FOR WALKS 1803 25th Street Main 2109 SANDWICHES 89 Sandwiches Bread is better which is a day old. The dark breads, such as graham, rye, Boston brown bread and the various nut breads, made with baking powder, all offer variety. Always cream butter well before putting on bread. It will spread evenly and there will be no waste. It is easier to spread butter on the bread before cutting each slice. Cut bread fairly thin and try to put the slices together in pairs if the filling is not added at once. If sandwiches are to be cut in various fancy shapes do not butter the bread until after it has been cut or there will be a waste of butter. Wrap sandwiches in waxed paper or wring a napkin out of hot water and wrap around the prepared sandwiches; then pack in a box closely covered and keep in as cool a place as possible. If the crusts of bread are to be removed, set aside and later dry them out in a moderate oven, roll and put in covered jars to be used for breading croquets, fish, etc., or for scalloped dishes. To make rolled sandwiches remove all the crust from a fresh loaf of wliite bread and wrap the loaf in a damp cloth for several hours, keeping in a cool place. Cut in thin slices lengthwise, spread with creamed butter and whatever filling desired and roll as for a jelly roll, fasten- ing together with a toothpick. If the loaf of bread is large, one slice will make two sandwich rolls. Wrap it in waxed paper. If sliced and cooked meat is to be used as a filling it should be very tender and be sliced as thin as possible, and then each slice of meat should be cut in several pieces. However, finely- chopped meat is the best, put through a food chopper or chopped in a chopping bowl. All meat sandwich fillings should be well seasoned. For corned beef use prepared mustard; for roast beef, either Worcestershire sauce or horseradish; for tongue, a thick mayonnaise and finely- chopped pickles; for mutton or lamb, add tomato catsup and chopped capers; for chopped ham, a thick mayonnaise well seasoned with mustard. The different relishes make excellent seasoning for meat sandwiches. Picca- lilli, chow-chow, chopped olives, walnut catsup, etc., all add flavor and variety. For salad sandwiches make a very thick mayonnaise and have the salad ingredi- ents cut fine. Lettuce should be very crisp and each leaf well dried before placing on the bread. Relish, such as olives, pickles, radishes, celery or salted nuts, are very easy to carry. Sweets may be provided in cake, cookies, dough- nuts or sweet sandwiches. Fresh fruit is always refreshing and a liberal sup- ply should be provided. Give first choice to apples, oranges, apricots, peaches and plums. Never pack fish sandwiches near other food, and be sure each article of food is well wrapped or packed so that it will not come in contact with other foods. Sliced meat loaf and lettuce with Rus- sian dressing on graham or white bread. Baked beans mashed with chili sauce or catsup and spread on graham bread. Sliced Swiss cheese and ham with mus- tard and lettuce on rye bread. Chopped egg and sardine paste on white or whole wheat bread. 90 EASTERN STAR SELECT RECIPES Cold sliced ham and currant or green grape jelly on white bread. Much of the success of the picnic lunch depends upon the appearance of the food, so careful packing is a neessity. CRAB CLUB SANDWICHES Toast two slices of bread cut one- fourth inch thick and spread with butter. Cook two slices of bacon until crisp and delicately brown. On one slice of toast put a layer of lettuce leaves, then a layer of sliced tomatoes or cucumber, next a layer of Namco crab meat separated in flakes and the bones removed, next a thin layer of mayonnaise dressing with two pieces of bacon. Cover with other slice of toast and cut in two diagonally. On top place two small leaves of lettuce arranged in cup shape, fill with mayon- naise dressing and put in a small piece of red crab meat in the center. Place on plate beside sandwich a small cucumber pickle cut in fan shape or sweet pickled cucumber cut in strips or rings. This may be served as an open sandwich by placing the two pieces of toast on a small platter and on each piece of toast arrang- ing the ingredients as suggested above. Serve as the main dish for supper or luncheon. SPANISH CHEESE (A Delicions Sandwich Filling) (Sarah Eliza Hall, P. W. M.) One pound New York cream cheese One-eighth pound butter, mashed tiil creamy One teaspoon salt One teaspoon Worcestershire sauce Dash of mustard, paprika, cayenne and black pepper Two chopped pimentos. Split a clove of garlic and rub the bowl in which butter and cheese are creamed. (Garlic may be omitted if not liked, but it adds to the flavor.) Run the cheese through the meat chopper and then stir with the butter till creamy. (Chopped green olives may be added for a change but should not stand long, as they dis- color the cheese.) CREAM CHEESE SANDWICHES Mix equal quantities cream cheese, chopped pimentos and chopped walnuts; add a little mayonnaise dressing and spread on thin slices of buttered bread. HAM AND CHOW-CHOW Chop cold boiled ham or tongue very fine and add one-third as much chow- chow pickle; blend together and add a little of the mustard the pickles are put up in. Spread between slices of buttered rye or white bread. RUSSIAN SANDWICHES Butter very thin slices of white and brown bread, having one-third of the slices brown bread. Chop stuffed olives very fine and moisten with mayonnaise. Spread the olive mixture, and one side of the white bread with thin layer of cream cheese. Press together two slices of white bread with one of brown in the middle. RIBBON SANDWICHES Remove the crust from a large loaf of fresh white bread. Cut the bread in very thin slices lengthwise of the loaf. Spread each slice lightly on both sides with softened butter and then spread one slice with cream cheese mixed with pimento, rubbed through a strainer; the next with cream cheese colored green with vege- table coloring or with chopped water cress, and the next with plain cream cheese. Both sides of each slice, except the top and bottom ones, must be spread FAMILY HOTEL FIRE PROOF BUILDING State Hotel Cor. Turk and Market St., San Francisco, Cal. All Market Street cars pass by Hotel Wonderful view of Market Street from the windows Meet your fellow members who make their headquarters here The new Hotel Petaluma, Petaluma, Cal., under same management SANDWICHES 91 with filling. Repeat in the same order until all the slices have been spread, piling one on top of the other in the shape of the original loaf. Wrap tightly in a damp towel and press firmly. Cut down in thin slices across the loaf. MOSAIC SANDWICHES Cut bread in slices one-eighth inch thick, remove crusts and trim into rec- tangular shapes. Spread lightly with softened butter and cover half the pieces with any desired sweet or savory filling. From the remaining slices cut out a fig- ure with a small vegetable cutter and insert a similar shaped piece cut from brown bread, if white is used for the sandwiches, or vice versa. Press together in pairs. CALIFORNIA SANDWICHES Equal quantities of chopped seeded raisins and walnuts. Flavor with a little lemon juice. Spread on graham bread. BACON SANDWICH FILLING Have bacon cut very thin, cook until crisp and put between slices of buttered bread while still warm. Wrap in waxed paper. SAVORY HAM FILLING One cup finely-chopped ham, one-third cup thick mayonnaise, two sour pickles, finely chopped. EGG SANDWICH FILLING Chop the egg whites and put yolks through a sieve, combine and add thick mayonnaise to make a paste. Chopped stuffed olives may be added. PIMENTO AND CHEESE One small Neufchatel or breakfast cheese, one pimento, chopped. Moisten with thick mavonnaise. LUMBER SAND AND ROCK NOISETTE SANDWICHES Use nut bread, spread with cream cheese and butter, beaten together until soft enough to spread. Cover with or- ange marmalade, then place plain slice of bread on top. Cut in triangles. OLIVE SANDWICH FILLING Chop olives, mix with enough thick mayonnaise to make a paste, then spread on bread. Lettuce leaf may also be added. PERFECTION SANDWICHES One loaf whole wheat or white bread Two-thirds cup stuffed olives Two-thirds cup crisp celery One-half cup pecan nuts Three to four tablespoons mayonnaise. Chop olives, nuts and celery very fine and moisten with mayonnaise. Cut bread in thin slices, spread lightly with soft- ened butter and then with the sandwich filling. Press two slices together and cut each sandwich into four triangular- shaped pieces. SHRIMP SALAD One loaf white bread Two cans or one pound fresh shrimps Dash of cayenne pepper One-third cup mayonnaise One-half teaspoon Worcestershire sauce. Drain and rinse canned shrimps, or boil and chill the fresh. Mash with a fork and add pepper and Worcestershire. When well mixed moisten with mayon- naise and spread between thin slices of buttered white bread. Press firmly to- gether and cut in strips for serving. LETTUCE ROLLS Remove the crust from a loaf of fresh bread; cut the bread in very thin slices and trim each slice in a a rectangular slice. Spread lightly with softened but- MILL WORK BUIDERS' SUPPLIES | Phone Main 6752 1749 Stockton Blvd. Sacramento 92 EASTERN STAR SELECT RECIPES ter and roll up. Dip the end of small lettuce leaves in mayonnaise and insert a leaf in each end of each roll. If the bread does not roll easily wrap it in a damp towel and let stand for an hour. PEANUT DRESSING FOR SANDWICHES (Maud E. Gilpin) Three eggs One tablespoon mustard One heaping tablespoon flour One teaspoon salt One-half cup sugar One cup milk. Mix well together and place on stove, let come to boil, cooking slowly, take off and add one cup vinegar and butter size of walnut. Chop peanuts fine and add to dressing. SYRIAN NUT CHEESE (Minnie Zimmerman) One pound raisins, seedless One pound figs One pound dates One pound currants One pound blanched almonds or any other kind of nuts. Method: Remove stones from dates and put through food chopper with other fruits. Put almonds into boiling water to loosen skins, drain and remove skins, and put through food chopper. Mix fruit and nuts well. Press this mass solidly in a stone or agate dish and cover with a piece of clean muslin and a heavy weight. Let stand for three days. Then it is ready to slice and use for a sandwich filling or on buttered toast. Can be used as a confection if cut in small squares and rolled in powdered sugar. This is very rich so only a small quantity should be used on toast or for sandwiches. A small amount of mayonnaise will make the sandwiches less sweet and will prove very palatable. DATE SPREAD One pound dates Two tablespoons peanut butter Six tablespoons currant jelly. Remove seeds and put dates through meat grinder. Add peanut butter and jelly; mix well. Serve either as sand- wiches or on toast as with salad. Serves eight. SNAPPY SANDWICHES Small jar of peanut butter One green pepper (chopped fine) Six slices of crisply-fried and cooled bacon (chopped fine) Mix these ingredients with sufficient mayonnaise so that it will spread easily. This will make thirty sandwiches. SANDWICH FILLING (Maud Dezell Bradley) One tablespoon butter One tablespoon flour One beaten egg One-half cup cream Cook the above in double boiler until it thickens. Add: Two hard-boiled eggs Six pimentos or one small can One Neufchatel cheese One tablespoon onion juice One-half teaspoon salt Dash cayenne pepper. COOKING CEREAL If cereal is started the night before it is to be used, prevent a crust from form- ing over the top by putting a cup of cold water over the top after the cereal has stopped cooking. In the morning pour the water off and heat the cereal. \Vall Decorations We Carry in Stock All the Latest Effects in Wall Paper. A Full Line of the Best in the Imported Papers SCHNEIDER, CHAPPELL & JONES W. J. ARGALL, Mgr. MAIN 3010 615 J STREET SANDWICHES 93 Compliments of E. Ellis Davies, D. D. S, Sacramento HENRY & BEDEAU Attorneys-at-Law California State Life Building Sacramento 1223 28th Street Sacramento, Calif. ! THE HANDY SHOP LORETTA TAYLOR Tailoring, Hemstitching, Pleating Dressmaking Buttons, Embroidery I WALLACE SHEPARD Attorney-at- Law -I Capital National Bank Building Sacramento Compliments of Fontaine Johnson 1314 Sixteenth St. Sacramento r< "Factory to Wearer" Established 1872 | Notary Public Income Tax Service For Men's Furnishings Try EAGLESON & CO. Emanuel Hendricksen Attorney-at- Law 717 K Street Sacramento j Telephone Main 4756 Compliments DR. GEORGE f.CAEN,D.D.S. 305 California State Life Building Sacramento, Calif. DAN RUFF, Prop. RYAN'S CANDIES "Famously Good" 314 Capital National Bank Building Sacramento "Have Luncheon with me in Marigold Lane" Compliments of NEIL R. MCALLISTER La Forge Quality Grocery G. C. La Forge, Prop. Groceries - Fruits - Produce Ice Cream, Soft Drinks Notions MAIX 860 725 K Street Sacramento Phone Main 7120 1701 T St. [ Sacramento, Calif. 94 EASTERN STAR SELECT RECIPES ! Cakes Do Not Fall 1 When baking cakes in an electric oven, it is not necessary to open the oven door. Just put the cake I in, look at the clock and when sufficient time for < baking has elapsed, take the cake out and you'll find it perfectly baked. We will demonstrate this for you in our Sac- ramento office kitchen. Electric Ranges sold on small monthly pay- ments and we make special low rates on electricity used for cooking. GREAT WESTERN POWER COMPANY OF CALIFORNIA June Rose Coffee Cannot be surpassed for either your home or your Masonic Banquets J. W. LINDNER CO. 1217 EIGHTH STREET PHONE MAIN 3536 SACRAMENTO, CALIF. R. G. KAESER & SON Retail Delivery Service from House to House We Solicit Your Patronage Retail Only EIGHTH AND L STREETS MAIN 2932 CAKES 95 Cakes ANN'S COOKIES One and two-thirds cups brown sugar Two-thirds cup butter One cup walnuts One and one-half cup raisins Two cups flour Three eggs One teaspoon cinnamon One level teaspoon soda dissolved in a little water. Add more flour if needed. Drop in one- half teaspoons on buttered tins. AUNT MARY'S COOKIES (Mrs. Amy E. Hochtritt) One cup butter Two cups sugar One cup sour cream One teaspoon baking soda Two eggs Flour. Cream butter and sugar, add eggs then sour cream with baking soda, add flour enough to roll dough. Roll thin and bake in a hot oven. ALMOND COOKIES One cup butter One cup lard Two cups brown sugar Three eggs Six and one-half cups flour Three teaspoons (level) baking powder Pinch of salt Two teaspoons vanilla Almonds (blanched). Method: Cream butter and lard thor- oughly. Add sugar gradually, beating constantly. Add beaten eggs, vanilla and salt. Sift flour before measuring. Add baking powder and sift again. Add flour and baking powder gradually to above mixture. Work in thoroughly. Mold into two or three long loaves about two inches thick. Place in a very cool place for eighteen hours. Then slice thinly, pressing almond into center of each cookie. Sprinkle with sugar and bake in a quick oven. BUTTER COOKIES Four cups flour One cup butter One-third teaspoon soda. Mix well. Add one cup white sugar, two well-beaten eggs. Roll into half-inch thickness. Cut any shape. Bake. COOKIES (Gertrude S. Freeman, P. G. M.) Three eggs Three-fourths cup lard One cup sugar Package of seedless raisins Large tablespoon cinnamon Two cups rolled oats Two cups flour Put one-half teaspoon soda, one table- spoon baking powder with four table- spoons of hot water Salt Vanilla. Roll in little balls, spread out with a knife, or drop from the spoon. COOKIES SUPREME Cream together one cup of brown sugar, one cup of white sugar and one and three-fourths cups of Crisco. To this mixture add three eggs well beaten. Sift together three cups of pastry flour, one teaspoon of salt, one teaspoon soda and one teaspoon each of cinnamon and 96 EASTERN STAR SELECT RECIPES ground cloves. Add dry ingredients grad- ually to the first mixture using about two and one-half additional cups of sifted flour. Last of all stir in one cup o walnut meats. Form the dough into long round roll, three inches in diameter and let stand in refrigerator over night. In the morning cut in thin slices and bake. COOKIES (Georgiana V. Polhemus) Three eggs (do not separate) beat well One cup butter, two cups sugar; cream well One tablespoon soda, dissolved in sweet milk Two tablespoons cream tartar in flour One tablespoon rich milk Spices if desired. Flour to stiffen; roll thin. Take from pan while warm. CORN FLAKE COOKIES (Evelyn Bliss) One-half cup cocoanut Five cups corn flakes Two eggs One cup sugar One teaspoon vanilla. COOKIES (Maude Nobel Haven, P. G. M.) Cream together: One cup brown sugar One cup butter To this mixture add: Two well-beaten eggs. Sift together: One and one-half cups pastry flour One-half teaspoon baking soda One-half teaspoon cinnamon One-half teaspoon cloves. Add dry ingredients to first mixture gradually, using about two cups more of sifted pastry flour. Last of all stir in one cup chopped walnuts. Form dough into long, round roll about two inches in diameter (just divide dough into two or three parts) ; place on floured board in refrigerator over night. In morning cut into thin slices and bake on greased cooky sheet in hot oven until brown. CORN FLAKE COOKIES (Grace A. Hicks) Two eggs beaten One cup sugar One cup cocoanut Seven cups cornflakes One pinch salt. Stir all together and drop by spoonfuls. DATE COOKIES (Helen M. Waltz) One cup dates, cut fine One cup flour One-half cup sugar Three eggs One cup walnuts, broken in pieces Two teaspoons baking powder One teaspoon vanilla Two tablespoons milk. Spread on cookie tin and bake in a slow oven. Cut when cool. DROP COOKIES (Mrs. Potter)) One and two-thirds cups brown sugar, two-thirds cup butter (creamed) Three eggs (drop one at a time and beat) Two cups flour (or more if needed) One teaspoon cinnamon One level teaspoon soda, dissolved in a little water One cup walnuts, one and one-half cups raisins (chopped). Drop in one-half teaspoons on buttered tins about two inches apart. H. O. FROTZMAN ENGRAVING AND STATIONERY Card Party Favors, Prizes and Gifts The Only Store in Sacramento Owning and Operating an Engraving Plant H. O. PROTZMAN 1024 Twelfth Street Sacramento, Calif. CAKES FROZEN COOKIES (Mrs. Pearl Gilmore) One cup brown sugar One cup white sugar One cup shortening Two eggs, one at a time One teaspoon soda, dissolved in one- fourth cup hot water One cup nut meats Three and one-half cups flour Salt and flavoring. Let stand in ice box over night, slice with sharp knife and bake. OATMEAL COOKIES One cup hot, cooked oatmeal Two tablespoons shortening One teaspoon salt One cup sugar One teaspoon cinnamon One-half cup halved raisins One-half cup broken walnut meats One-half cup molasses One-half teaspoon soda About two cups pastry flour. Mix in order given, and drop two inches apart on a well-oiled cooky sheet. Bake in a moderate oven. OATMEAL COOKIES (Mrs. Stella Wainscott) Three-fourths cup shortening Two eggs One and one-half cups sugar Two and one-half cups flour Two cups rolled oats One cup seeded raisins One cup nuts, chopped Five tablespoons sweet milk One teaspoon cinnamon Three-fourths teaspoon soda One-half teaspoon salt. Cream shortening and sugar, add well- beaten eggs, rolled oats, raisins, nuts and cinnamon, soda, salt, mixed with flour. Drop by spoonful in pan and bake. Fancy Moulds and Cakes DATE CRACKERS Two and one-half cups rolled oats Two and one-half cups flour One cup light brown sugar One cup butter One level teaspoon soda One-half cup warm water Salt. Filling One pound dates, chopped fine One cup granulated sugar One-half cup cold water Salt. Methods: 1 Filling. Boil dates, sugar, water and salt in a saucepan until dates are soft. Let stand to partially cool while you are mixing the cracker part. 2 Crackers. Cream butter, add sugar, continue beating, add the rolled oats. Sift flour, soda and salt and add alternately with water to above mixture. Mix well. This dough is very stiff so it is most easily mixed with hands. Put on well-floured board and roll until quite thin, cut in any desired small shape and spread the date filling on one layer and place second layer on top. Press down the edges. Bake in quite a hot oven. FUDGE BROWNIES (E. M. Porter, P. G. M.) One cup sugar One-half cup butter One-half cup flour One cup chopped walnuts Two eggs, well beaten One-fourth teaspoon salt One teaspoon vanilla extract Three squares unsweetened chocolate or three tablespoons ground chocolate. Spread three-fourths inch thick in shal- low pan. Bake twenty minutes in mod- Wholesale and Retail 1720 C STREET Quality Ice Cream ALL FLAVORS 35c QUART Branches at 2000 Del Paso Blvd., North Sacramento 504 Vernon St., Roseville Tel. Main 6418 Tel. Capital 2124 Milk, Sweet Cream, Buttermilk j 98 EASTERN STAR SELECT RECIPES erate oven, cut in squares while warm and remove from pan. CHEESE CRACKERS Take fresh snowflake or butter thin crackers; butter and grate cheese lightly over them. Put in oven and toast. DATE STICKS Three eggs, beaten light One cup sugar One tablespoon boiling water One cup flour Salt One heaping teaspoon baking powder Two-thirds cup dates, cut in small pieces One-half cup walnuts, broken Bake in shallow pan. Cut in strips and roll in powdered sugar. DATE ROCKS (Mrs. Ann Stevens) Two cups sugar One cup butter Four eggs Two boxes dates One-half pound English walnut meats One teaspoon cinnamon One-half teaspoon soda One-half teaspoon cream of tartar Four cups flour. Method: Sift dry ingredients together. Cream butter and sugar. Add- well- beaten eggs. Cut dates in quarters and nuts in small pieces. Add flour, dates and nuts. Drop with a teaspoon and bake in a moderate oven. No water or milk required in this recipe. These are fine. DATE BARS (Mrs. Ann Stevens) One package dates, stoned and cut in small pieces One cup walnut meats, cut fine One and one-third cups granulated sugar Three eggs (whites and yolks beaten sep- arately) Two tablespoons water One and one-third cups flour (Swan's Down preferred) One level teaspoon baking powder Vanilla Powdered sugar. Method: To the granulated sugar add the well-beaten egg yolks and the water. Mix thoroughly. Sift flour, then measure Add part of the flour to nuts and dates and mix so they will not stick together. Add the baking powder to the rest of the flour and sift again. Then add to the sugar and egg mixture, stirring until The Secret of Many a Skilled Cook is a ] Spark Stove DALF THE CREDIT of a good cook belongs to her stove, the stove that never fails her. Spark Stoves never fail . . . that is why they are the choice of so many women who are described as "mar- velous cooks." Spark Stoves have a patented griddle which gives 50% more cooking surface ... no crowd- ing of utensils. Its Wilcolator as- sures perfect baking control. It is the King among stoves . . . the secret aid of many a skilled cook. K Street at 12th, SACRAMENTO CAKES 99 smooth. To this mixture add the floured nuts, dates and vanilla. Lastly fold in whites of e?gs which have been beaten until they are very stiff. Line two cake pans or a cookie sheet with oiled paper which has been buttered slightly. Spread mixture evenly on paper and bake in a quick oven for about fifteen minutes. They should be nice and brown on top. When cool cut in bars and roll in powdered sugar. Lovely for afternoon teas or with ice cream for dessert. Or cut cakes into three-inch squares. Put on dessert plate, garnish with spoon- ful of whipped cream, which has been sweetened, and serve for a dessert. OATMEAL COOKIES (Mrs. Charles Johnson) One cup sugar One cup butter Two eggs One-half cup sour milk One teaspoon soda Two cups oatmeal Two cups white flour One teaspoon ground cinnamon One cup chopped raisins One-half cup chopped walnut meats One-half teaspoon mapleine flavoring or vanilla. The Utmost in Value $750 Reedy's Shoes 906 K (Phone 5113 <* 1009 K St. | TOM B. MONK Successor to Wiesen & Monk JEWELER Sacramento, Calif. Method: Cream butter, add sugar and mix thoroughly. Add well-beaten eggs, then oatmeal. Sift together flour and soda, add cinnamon, and add this mix- ture to sugar, butter, eggs and oatmeal, alternately with sour milk. Mix well, then add flavoring, raisins and nut meats. Mix and drop from teaspoon onto a greased and floured cookie pan, or toss on floured board and roll. Cut into de- sired shape with cookie cutter. Bake in a moderate oven. OATMEAL HERMITS One-third cup butter, one-third cup lard, one and one-half cups sugar (cream thoroughly) ; combine with two eggs (beaten), three tablespoons sour milk; add two cups rolled oats, two cups sifted flour, one-eighth teaspoon salt, one-half teaspoon cinnamon, two teaspoons baking powder. Beat in one teaspoon vanilla, one cup chopped raisins. Drop by teaspoon on buttered sheet. Bake fifteen minutes in moderate oven. OATMEAL COOKIES Cream three-fourths cup butter with one and one-half cups sugar. Add two well-beaten eggs and one and one-half Brown's Art China Store I i White and Decorated China I Materials for China Painting j Firing Daily | Residence: ; Del Rio Avenue Res. Phone j Main 6875? i "Say It With Flowers" | Navlet's Flower Shopj 10th and L Sts. Specialize in O. E. S. Jewels Store Phone Main 872 I A. I. Navlet 2 **'* *^M M-^ M^ Sacramento. Calif. 100 EASTERN STAR SELECT RECIPES cups flour mixed with three cups rolled oats and one teaspoon each of salt, ground ginger and powdered cinnamon. Add alternately with the dry ingredients one-half cup sour milk, in which a tea- spoon of baking soda has been dissolved, and lastly add one cup each chopped pecans and stoned and chopped dates. Bake by small spoonfuls on a greased and floured sheet in a rather hot oven. PRUNE AND ROLLED OAT DROP COOKIES Two eggs One cup sugar One-half cup flour One teaspoon baking powder One-fourth teaspoon salt One-half cup milk One cup cooked pitted prunes One-fourth cup prune juice One teaspoon vanilla Three tablespoons melted butter or lard Three cups rolled oats. Method: Beat eggs, add sugar gradu- ally, beating until creamy. Sift together flour, baking powder and salt and add to above mixture alternately with the milk. Add chopped prunes, prune juice, vanilla and melted shortening. Beat thoroughly. Put In This Sacramento Toilet Valve "And Your Troubles Are Over" Patented Sacramento Valve Co. SCOTT PLUMBING & ELECTRICAL CO. Phone Main 2144 1900 M St. Sacramento Lastly add rolled oats gradually. Drop batter on greased and floured tins, about three inches apart. Bake in a moderate oven for about twelve minutes. SOUR CREAM DROP COOKIES Two eggs One-half cup butter One cup sugar Two and one-half cups pastry flour One-half cup rich sour cream One-fourth teaspoon salt Pour teaspoons baking powder One teaspoon vanilla One-half cup raisins One-half cup nut meats. Cream together butter and sugar and add eggs, well beaten. Dissolve soda in sour cream, and add to first mixture alternately with flour, sifted with salt and baking powder. Add vanilla or other flavoring, raisins and nut meats, cut in pieces. Drop by spoonfuls on greased sheet and bake in a moderate oven. SCOTTISH FANCIES (Minnie Seymour) One cup rolled oats One-half cup fine shredded cocoanut One-fourth teaspoon salt One-half cup brown sugar One-half teaspoon vanilla One egg One-half tablespoon butter (melted). Beat egg; mix in all dry ingredients; add butter. Bake by teaspoonful on greased and floured sheet in about 250 oven about fifteen minutes. GEORGIA HOE CAKE One quart of meal Teaspoon of salt. Mix with cold water or buttermilk and soda if preferred. Make a very stiff batter. Spread half an inch thick on griddle. Bake over quick fire. NEW HAMPSHIRE FILLED COOKIES Dough: Four cups pastry flour, two spoons baking powder, one-half teaspoon soda. Mix together one cup sour cream, one cup sugar, one well-beaten egg. Add sifted dry ingredients and one teaspoon lemon extract. Roll thin; place one tea- spoon filling on one-half the cookies, cover with remainder, sprinkle with sugar and bake quickly. Filling: Cook together until thick one cup of chopped raisins, one-half cup sugar, one-eighth teaspoon salt, two table- CAKES 101 spoons flour, the juice of one-half lemon and one-fourth cup boiling water; cool before using. JAPANESE HARD TACK (Dr. Lew E. Wallace, P. G. P.) One cup chopped walnuts One cup chopped dates One cup sugar Three-fourths cup flour One-fourth teaspoon baking powder Two eggs. Beat eggs, add sugar, flour and baking powder, dates, and walnuts. Reserve a little flour and mix with the dates and nuts. Bake fifteen minutes. Cut in strips about the size of lady-fingers and roll in powdered sugar. MERRY WIDOWS Marshmallows Butterthin crackers. Cut marshmallows in halves, and put them on butter-thin crackers, allowing a half to each. Bake in a moderate oven until biscuit colored. PLAIN WAFERS Two teacups flour Two eggs One tablespoon melted butter Sweet milk to make a rather stiff batter Add a level teaspoon of salt. Beat thoroughly and bake in slightly greased wafer irons. SWEET WAFERS One teacup sugar Three eggs Two teacups sifted flour One tablespoon butter. Mix as for cake batter. Bake in hot, slightly greased wafer irons, roll while warm and sprinkle with sugar. YUM-YUMS (Mrs. Chas. Bliss) Two eggs Two cups sugar One cup milk Two cups flour Three teaspoons baking powder One-half teaspoon salt Two cups dates, two cups nuts (grind in chopper). Mix ingredients in order given, sifting dry together. Pour into greased, shallow pans and bake thirty minutes. While still warm, cut into desired shapes and roll in powdered sugar. WALNUT WAFERS (Mrs. Chas. Bliss) One cup brown sugar One cup walnuts Two eggs Pinch salt One-fourth teaspoon baking powder Three tablespoons flour One teaspoon vanilla. Drop from end of teaspoon and bake in hot oven. APPLE FILLING White of one egg, beaten stiff One cup sugar Two tart apples, peeled and grated. Mix and spread between layer cake. CHOCOLATE FILLING FOR LAYER CAKE Two cups powdered sugar Two tablespoons ground chocolate One-half cup melted butter Enough hot milk to melt sugar. Beat until thick and light. is.T. JOHNSON CO. - OIL BURNERS I FOR EVERY SERVICE J1729 Front St. Main 3377 102 EASTERN STAR SELECT RECIPES BROWN-SUGAR FROSTING One and one-half cups medium brown sugar One-third cup milk One teaspoon butter One-half teaspoon vanilla. Boil together sugar, milk and butter, until a soft ball is formed when a little is dropped in cold water. Cool till tepid, add vanilla, and beat till thick enough to put on the cake. CHOCOLATE FILLING One cup milk One-half cup sugar One tablespoon flour One tablespoon cornstarch One-fourth teaspoon salt One-fourth cup chocolate (Use one-fourth cup of milk for mixing, etc., into paste). Method: Heat milk in double boiler. Mix dry ingredients into paste, pour into milk, cook ten minutes. Add one lump of butter, and vanilla. COCOANUT FILLING One cup milk One-half cup cocoanut One-fourth cup sugar. Boil and thicken with one tablespoon cornstarch dissolved in milk. Remove from fire and add the beaten whites of two eggs and flavoring. FILLING FOR DEVIL CAKE One small cup chocolate One large cup sugar One large tablespoon cornstarch Piece of butter size of small egg One pint boiling water. Mix sugar, chocolate and cornstarch, add water, cook until done. Remove from fire, add butter and vanilla and beat until thick enough to spread. FRENCH CREAM FOR FILLING One pint milk One-fourth cup flour One-half cup sugar One-fourth teaspoon salt Two eggs. Method: Heat milk, sift dry ingredients and make paste of a little cold milk. Add to hot milk. Cook ten minutes. Add beaten eggs. Cook about one minute and flavor. QUICK CHOCOLATE ICING (Zella Whitford Samson, W. G. M.) Five tablespoons sugar Five tablespoons cream or canned milk Three tablespoons melted butter Chocolate to make proper consistency Vanilla. LEMON HONEY (Jennie McConnell) One cup butter One cup sugar Three eggs Juice of two large lemons Rind of one large lemon. Melt butter in double boiler. Beat eggs thoroughly; add sugar. Stir in lemon juice and rind. Pour into melted butter and stir until smooth and thick. Put into jelly glasses and seal. It will keep six months. Use for filling shells of pastry, layer cake or jam rolls. KARO FROSTING One and one-fourth cups white sugar One-fourth cup Karo syrup One-fourth cup water. Cook all together until it hairs well, then remove from stove and let stand till you beat white of one egg stiff. Pour syrup over egg and beat until platter cools. The Newest Modes Popularly Priced Exclusively a Shop for Women's Fashionable Apparel Coats, Suits, Dresses and Millinery Popular Priced Models Always in the Latest Possible Styles SACRAMENTO CAKES 103 FROSTING Two tablespoons butter One-half cup cocoa or unsweetened choc- olate One and one-quarter cups sugar One-quarter cup milk One-half teaspoon vanilla Salt. Heat to boiling point and boil eight minutes. Remove from fire, cool, and beat until creamy. Should be poured on cake. LEMON FROSTING (Addie DeCoe) Four tablespoons boiling water Two cups powdered sugar One tablespoon butter Juice and grated rind of lemon to taste Salt. Beat thoroughly. MARSHMALLOW FILLING Two packages of marshmallows, clip in small pieces with scissors; pour over a little boiled frosting syrup. Flavor with vanilla if white marshmallows are used. NUT FILLING FOR CAKE Two cups powdered sugar and one-half cup butter (creamed) Enough canned cream (hot) to melt sugar mixture Vanilla Chopped walnuts to taste. NEVER FAIL FROSTING One and one-half cups powdered sugar One-half cup butter One-half cup grated chocolate or one- third cup cocoa Hot coffee to moisten (one-fourth to one- half cup) One egg white One teaspoon vanilla or lemon. Method: Blend powdered sugar with butter, smooth cocoa or chocolate with coffee, when partially cool, add to sugar mixture. Then add the white of an egg which has been beaten stiff, and vanilla or lemon flavoring. If frosting is too thick to spread add the necessary amount of coffee. If too much coffee has been used in the first place, a small quantity of sugar may be used at last to give the frosting the necessary consistency. STRAWBERRY ICING One cup powdered sugar One cup strawberries (fresh) One white of egg Beat all together and spread on layer cake. ORANGE CAKE FILLING Take the juice of one orange and a quarter of the rind grated; to this add one and one-half cups of sugar, the yolks of two eggs and a teaspoon of butter. Mix all together and cook in agate or earthen vessel until a thick jelly. Spread between the layers and ice with yellow icing. Filling for Orange Cake No. 2 Whites of three eggs, juice of one orange, fifteen tablespoons of sugar; beat together. Spread between the layers and on the outside of cake. ALBERT CAKES (Mrs. Chas. Bliss) Line tartlet tins with plain pastry. Into each lined tin put one teaspoon jam or jelly. Cream one-half cup (scant) shortening with one-half cup sugar, add two well-beaten eggs, one-half teaspoon vanilla, one cup flour sifted with one teaspoon baking powder. Beat well and divide into the prepared tins. Bake in moderate oven about twenty minutes or more. Will make about fifteen cakes. Phillips Bakery Orders Taken for Birthday and Wedding Cakes Danish Pastries 3300 FOLSOM BLVD. I _ MAIN 5876 104 EASTERN STAR SELECT RECIPES MOCHA FILLING FOR LAYER CAKE Two cups powdered sugar One-half cup butter (melted) Four tablespoons strong coffee (hot). Beat thoroughly and spread .on cake, which has cooled. RUM FILLING FOR SPONGE CAKE One-half cup milk, brought to a boil with two tablespoons sugar; pour over yolks of two eggs. Return to fire and cook until thick. Add one level tea- spoon of Knox's gelatine soaked in one- fourth cup cold water, let cool. Add three tablespoons of rum (or substitute) and one teaspoon vanilla. When nearly solid add one-half pint of whipped cream and beat thoroughly. Cut center from cake. Fill with above and set in ice box. ORANGE FROSTING (Lina Martin) Two cups powdered sugar One-half cup butter Enough hot orange juice to melt sugar. Beat until light and thick. Add grated orange rind. ANGEL'S FOOD CAKE One cupful of flour measured after one sifting, and then mixed with one tea- spoonful of cream of tartar and sifted four times. Beat the whites of eleven eggs until stiff and flaky; add one and one-half cupfuls of fine granulated sugar and beat again; add one teaspoonful of vanilla or almond extract, then mix in the flour quickly and lightly. Line the bottom and the funnel of a cake pan with paper not greased, pour in the mix- ture and bake about forty minutes. When done loosen the cake around the edges and turn out. ANGEL CAKE One cup egg whites, unbeaten, (usually eight eggs) One and one-fourth cup sugar One cup flour Three-fourths teaspoon cream of tartar Pinch salt One-half teaspoon vanilla. Method: Sift flour three times, the last time adding one-half the cream of tartar. Sift sugar three times. Beat egg whites until foamy and add remainder of cream of tartar, then beat stiff but not dry. Add sugar a little at a time, then vanilla, salt. Fold in flour. Bake in an ungreased pan 40 to 50 minutes. Oven 275 (very slow). Sometimes wipe out pan with damp cloth and flour very slightly. Put on wet cloth until cool. ANOTHER CAKE (S. R. R.) Two eggs Butter size walnut One-half cup cuffee One-half cup molasses One and one-half cups flour One teaspoon soda, dissolved in one table- spoon vinegar. Filling: One cup sour cream One cup chopped walnuts Cook until thick, whip and put between layers. ANGEL CAKE (Birdie Eiler) One cup egg white One level teaspoon cream tartar One and one-half cups bar sugar One cup flour (measured rounding after first sifting). Sift flour five or six times. Beat eggs until stiff; add sugar and beat well. Cut in flour a little at a time. Line bottom of baking pan with paper cut exactly to COMMERCIAL PRESS W. V. LAUX, Prop. PRINTING AND PUBLISHING Estimates Furnished 2979 Thirty-fifth Street Phone Capital 1389 CAKES 105 fit. Do not butter. Make allowance for batter to rise one-half. Have very cool oven. Cover cake first half hour. Re- move cover and increase heat slightly. When baked turn upside down for one hour. Bake one hour. BREAKFAST CAKE (Lena Walker Stannard) Whip one egg, add one-half cup of sugar, whip until creamy; add one table- spoon melted butter, one-fourth cup milk, beat well; add one teaspoon baking powder, one teaspoon almond extract. Melt three tablespoons of butter in iron frying pan, spread over one-fourth cup of brown sugar evenly, then spread one- half cup chopped English walnuts over sugar, then cover with sliced pineapple ; pour cake batter over all and bake in moderate oven twenty-five minutes; turn bottom up when done. Served as above for breakfast cake or add whipped cream and serve for dessert. BANANA LAYER CAKE (Mrs. P. S. Sanders) One and one-half cups sugar One-half cup butter Two eggs (beaten light) One-half cup sour milk One teaspoon soda in the milk Three bananas, mashed fine One cup walnuts, chopped fine Two cups flour Two teaspoons baking powder Flavor (any kind). Put ingredients together in rotation as printed. Filling for Same One large tablespoon butter One and one-half cups powdered sugar One egg (well beaten). Mix together and thin with canned milk until it will spread. Flavor with vanilla. BROWN CAKE Three eggs beaten separately One and one-fourth cups sugar One and one-half cups flour One cup chocolate Three-fourths cup sweet milk One-half cup butter One teaspoon vanilla Filling Two cups granulated sugar One-half cup butter, melted One-half cup chocolate One-fourth spoon cinnamon Enough strong coffee to moisten. BURNT LEATHER CAKE (Flora V. Adams) Put in dry skillet two cups sugar and when melted to liquid pour in one cup of boiling water and let cook until smooth syrup. This amount is sufficient for two cakes. Cake Batter One-half cup shortening One and one-half cups sugar Two or three tablespoons burnt syrup Yolks of three eggs (or two whole eggs) One cup cold water Two and one-half cups flour Two teaspoons baking powder One teaspoon vanilla Whites of two eggs Filling for Cake Put in double boiler three-fourths cup sugar, white of one egg (not beaten), four tablespoons burnt sugar syrup, salt, small pinch of cream of tartar. Use double boiler and have water boiling, and by the clock beat ten minutes with Dover egg beater or until thick consistency. BROWNIES (Zella Whitford Samson, W. G. M.) Beat two eggs very light and add one cup of sogar. Have ready to add to this Wilson's Furniture Exchan; Dealers in Used Gas Ranges, Wood and Gas Stoves, Heaters Heaters and Stoves Relined Furniture Repaired 1208 J STREET PHONE MAIN 4857-W 106 EASTERN STAR SELECT RECIPES a scant one-half cup of butter and two squares of chocolate melted together. Beat this into eggs and sugar, then add one-half cup of flour, pinch of salt, one cup of broken walnut meats, and one-half teaspoon vanilla. Bake fifteen minutes in hot oven. Pan should be about 7% by 10 by 1* inches deep. Cut in squares like fudge. BROWNIES (Fannie T. McCowan) Two squares unsweetened chocolate melted with One-half cup butter One cup sugar Two eggs (unbeaten) Three-fourths cup flour Three-fourths cup chopped nuts Salt and flavoring. Bake twenty minutes in moderate oven. Cut in squares. CARMEL OR BURNT SUGAR CAKE (Helen M. Waltz) One and one-fourth cups sifted sugar One-half cup butter, creamed Two eggs One cup cold water Three cups flour Two teaspoons baking powder Flavor with vanilla. Three tablespoons of the syrup made as follows: Syrup One cup sugar put on stove and let melt over fire till a dark brown. Remove from fire and put in one-half cup boiling water, return to fire and boil until thor- oughly melted. Filling Three cups powdered sugar, one-half cup butter (can use less butter with good results), cream and add either cream or condensed milk until the right consist- ency to spread. One teaspoon of flavor- ing. I use either vanilla or mapleine. BURNT SUGAR CAKE (Anna D. Dudderar, P. G. M.) Burn until it smokes intensely and gets quite black one-half cup sugar, then add one-half cup boiling water, cook until it becomes as thick as syrup. Set aside to cool. Cream one and one-half cups sugar and three-fourths cup butter, add the beaten yolks of two eggs and burnt sugar syrup, then add one cup of cold water alternately with three cups of flour sifted Style Supremacy- Q RESENTING always the newest and most authentic fashions, Bon Marche is recognized for its style leadership in women's apparel and accessories. Selec- tions are delightfully varied and exclusive, yet prices are surprisingly moderate. BroM&rcbe CAKES 107 with one level teaspoon soda and one heaping teaspoon baking powder; flavor with one teaspoon vanilla and lastly add the stiffly-beaten whites of two eggs. Bake in layers in moderate oven. Filling Two cups sugar One-half cup rich milk One-third cup butter. Cook in syrup pan until it gets ropy looking; then take from fire and beat hard; add one teaspoon vanilla. CHOCOLATE CAKE (Jessie J. Douglas) Two yolks of eggs One-fourth cake chocolate One-half cup sweet milk. Cut chocolate fine, then add eggs and milk, cook gently until it thickens, stir nearly all the time, then add: One cup sugar One and one-half cups flour Two tablespoons butter One-half cup sweet milk Even teaspoon soda in the milk One teaspoon vanilla. Frost with boiled frosting. CALIFORNIA CAKE (Mrs. Amy E. Hochtritt) One orange One cup sugar Five eggs One cup flour One-half teaspoon baking powder One-half teaspoon cream of tartar. Grate the orange and juice and set aside. Sift flour five times, then add baking powder and cream of tartar and set aside. Beat whites and yolks of eggs separately, putting half of the sugar in the yolks before beating and the other half in whites after beating and beat again. Put orange grating and juice in A . ^ Blanche Edgar's Favorite Pinch of Pe.p 1 Oz. of Common Sense Dash of Loyalty no sauce Bunch of Spelling Add Arithmetic; let set while absorbing Fold in Filing Add pound of Typewriter Grind in Shorthand Mix thoroughly with one stiff course in English Bake for six months in STANDARD SCHOOL Serve with Salary and Cup of Joy yolks, add whites of eggs, fold in flour, add vanilla and bake in tube pan in a slow oven. CHOCOLATE FROTH (Jennie E. Adams) Beat yolks of three eggs until thick, then beat in slowly one-half cup sugar and two tablespoons melted chocolate. When sugar has dissolved, add egg whites beaten stiff, then fold in lightly one-half cup flour. Half fill little cases and bake in very moderate oven twenty to twenty-five minutes. CHOCOLATE ROLL (Mrs. Herman Davis) Five eggs Three-fourths cup powdered sugar Two heaping tablespoons chocolate One-half pint pastry cream. Beat egg yolks and sugar to cream. Add chocolate. Then add egg whites, beaten stiff. Grease square pan well; then cracker crumb it. Bake in hot oven fifteen minutes. Turn out on a paper sprinkled with powdered sugar. When cool spread the whipped cream over it. Roll onto a platter. Cover with chocolate icing. Chocolate Icing Three-fourths cup powdered sugar Four tablespoons chocolate Three tablespoons warm water. Mix all ingredients and beat until smooth. CHOCOLATE MACAROONS (Grace Hicks) Whites of three eggs, well beaten One scant cup granulated sugar One scant cup chopped walnuts. Bake in slow oven. (Do not grease pan.) E. Maurer 1 Capital 1436-M A. V. McDonald Main 7129-W | Maurer & McDonald General Automobile Repairing Phone Main 9297 1 1014 31st St. Sacramento 108 EASTERN STAR SELECT RECIPES CHOCOLATE ROLL (Mrs. W. H. Yeager) Six large eggs One-half cup granulated sugar Two level tablespoons cocoa One-half teaspoon vanilla One and one-third cups whipping cream. Sauce One cup sugar Three-fourths cup milk Two level tablespoons cocoa. Method: 1 Roll. Mix sugar and cocoa together. Beat the whites of eggs very stiff, add sugar and cocoa mixture gradually, continue beating. Add well-beaten yolks of eggs and vanilla. Put batter in two 9-inch square ungreased cake pans or one 9 by 18 inches and bake in a moderate oven between fifteen and twenty minutes. The batter will rise to the top of a 2-inch pan then fall to about three- fourths of an inch like a souffle. When done take from oven and place the pans on a wet cloth for a minute. Loosen the sides of roll with a knife and turn out on paper. 2 Sauce. Mix sugar, milk and cocoa together and boil slowly for seven minutes. Beat occasionally while cooling. A short time before serving, whip cream very stiff, sweeten to taste, and add one-half teaspoon vanilla. Spread on cake part and roll as you would a jelly roll. Cut in slices and serve with about two tablespoons of sauce poured over each portion. If preferred, the sauce may be made the day before using, but the roll is much better served on the same day it is made. Will serve eight to ten people. CHOCOLATE TORTAR (Mabel B. Seymour) Yolks of four eggs, beaten well with one cup of sugar; three-fourths cup of grated chocolate, one-fourth teaspoon all- spice, one teaspoon vanilla, four table- spoons of boiling water. Two handsful orange peel, lemon peel, citron and mixed nuts chopped very fine, one cup flour sifted with one and one-half teaspoon baking powder, add lastly the well beaten whites of the eggs; bake in two layers, when done spread with tart jelly. Icing One-half cup sugar, one-half cup grated chocolate, mix well together and add very slowly about three tablespoons of boiling water; if not sufficient add a little more. COCOA ROLL (Mabel B. Seymour) Five eggs Five tablespoons granulated sugar Five teaspoons cocoa Beat yolks, add sugar and cocoa. Beat whites ten minutes (sure) and fold into other mixture. Bake eight minutes in slow oven in very well buttered flat pan. When done turn onto a sugared napkin and roll up. Set aside to cool. When cool unroll and spread with whipped cream. Reroll, ice with chocolate icing made with four tablespoons chocolate, one-half cup powdered sugar and three tablespoons boiling water. COFFEE CAKE (Mrs. Chas Bliss) One cup sugar Two eggs Butter size of an egg Seven-eighths cup milk Two and one-third cups flour Three level teaspoons baking powder One level teaspoon salt CARL LAMUS CO. 1411 Eye Street Distributors Batteries MAIN 5136 109 One teaspoon orange extract Grated rind of one lemon Grated rind of one orange. Pour into shallow pans, put melted butter over, then sugar, cinnamon and chopped walnuts. Bake twenty minutes in moderate oven. CRACKER CAKE (Mary B. Dixon) Five egg yolks, beaten very light One cup sugar. Beat together twenty minutes; then add: One teaspoon vanilla One-half cup cracker crumbs One cup walnuts. Whip whites of eggs stiff and add last. Bake one-half hour in paper-lined flat pan. When cool cover with strawberry pre- serves and whipped cream on top. CUP CAKE Four eggs Three cups flour, sifted Two cups sugar One cup butter or substitute One cup milk Four teaspoons baking powder Flavor as desired. Cream butter and sugar, add eggs one at a time, unbeaten; but beat batter hard after each egg addition, for several min- utes; add flour and milk alternately, then flavoring and bake in moderate oven. CROTON SPONGE CAKE Six eggs One-half pound butter One-half pound sugar One-half pound flour One teaspoon baking powder. Cream butter and sugar; beat the eggs separately. Bake in layer cake tins. Filling One pound brown sugar One full cup butter One full cup sweet milk. Beat all these well together while cook- ing. Stir constantly. When it thickens remove from fire and beat until cool. DATE TARTS (Mabel B. Seymour) One cup dates (chopped fine) One cup nuts (walnuts and blanched al- monds) One cup sugar Two eggs, well beaten One-third cup sifted flour, sifted again with one teaspoon baking powder and a little salt. Bake in sheet pan for one-half hour. When cold sprinkle with lemon juice. Serve with whipped cream. Cut with biscuit cutter into individual cakes. (Good for a dessert). DATE STICKS (Birdie Eiler) Three eggs, beaten lightly One cup sugar One teaspoon boiling water One cup flour One pinch salt One heaping teaspoon baking powder One-half cup broken walnuts Two-thirds cup dates. Bake in shallow pan. Cut in strips. DATE CAKE Stone and cut one pound dates. Soak in one cup boiling water, to which one teaspoon soda has been added, and let stand while mixing one cup brown sugar and five tablespoons melted butter or oleomargarine. Add one egg then the dates with their liquor. Beat and add one and one-half cups white flour with one good teaspoon baking powder. Lastly add vanilla and 10 cents worth of walnut meats sprinkled with flour. Bake in a well-greased loaf tin about 9 inches square and 3 inches deep. Have the oven hot in the beginning, but lower the heat when cake is put in, and bake slowly fifty minutes. Do not try to re- move from tin. When cool, cover with this icing: Brown sugar, one and one-half cups, water to dissolve; boil until it hairs, then beat into the stiff white of one egg. This cake will remain moist for a week (if it lasts that long), and seems par- ticularly suited to masculine tastes. DATE LOAF CAKE (Adah S. Noland) One pound dates (after stoning) One pound English walnut meats. Sieve together three times the follow- ing: One cup flour One-half teaspoon salt Two rounded teaspoons baking powder. Add this to the unchopped dates and nuts. Mix and add one cup sugar. Mix again. Beat four eggs separately. Add to cake one teaspoon vanilla. Bake one hour in paper-lined pan in moderate oven. 110 EASTERN STAR SELECT RECIPES DELICATE CAKE One and one-half cups granulated sugar One cup of butter Two-thirds cup of milk Whites of six eggs, beaten stiff Three cups flour Three teaspoons of baking powder sifted with the flour (sift latter three times). Cream butter and sugar well together, add milk and flour alternately. Last add eggs beaten to a stiff froth, flavor and stir gently several minutes. Bake in moderate oven. DEVIL'S FOOD CAKE (Beth Ludden Noon) Cream one egg with one cooking spoon butter One heaping cup sugar Two squares Baker's chocolate, melted. Stir together, then add: One cup thick sour milk One and two-thirds cups flour One teaspoon vanilla One teaspoon soda dissolved in hot water. Bake about forty minutes. DEVIL'S CAKE (Helen M. Waltz) Three-fourths cup grated chocolate One-half cup sweet milk. Put on stove and cook until thick like cream. Set aside to cool. One and one-half cups sugar One-half cup butter, creamed One-half cup sweet milk One and one-third cups flour (may need a little more) Three eggs, beaten separately One teaspoon soda Flavor with vanilla. Pour in chocolate and bake in either loaf or layers. Filling One cup white sugar One-half cup brown sugar Three-fourths cup milk Butter the size of walnut Enough chocolate to brown. Let cook fifteen minutes or until it forms a soft ball in water. Remove from fire and beat until creamy. Flavor with vanilla. DEVIL CAKE (Mrs. Alice Gilmore) One-half cup butter One cup sugar Yolks of three eggs Three-fourths cup powdered sugar One-half cup milk One teaspoon vanilla One-half teaspoon cinnamon One-half teaspoon cloves Two level teaspoons baking powder Nine level tablespoons chocolate, melted One and three-fourths cups sifted flour Whites of three eggs beaten dry. Cream the butter and add the cup of sugar. Beat the three yolks, add the three-fourths cup of sugar and beat the last two sugar mixtures together. Add the chocolate then the flour, sifted three times with the baking powder and spices, then the milk, extract and whites of eggs. Bake in two layers. Mocha Filling Two cups powdered sugar One-half cup butter (cream both well) Two tablespoons strong cold coffee Two tablespoons cream (Carnation will do) One tablespoon vanilla. Cream all well and use as filling. DEVIL'S FOOD (Mrs. Wesley Johnson) One-half cake chocolate One cup milk Two teaspoons vanilla One-half cup sugar. "Say it with flowers" MRS. HUGH (Georgie) McWILLIAMS FLORIST Phone Main 90 1111 U STREET SACRAMENTO CAKES 111 Put milk, chocolate and sugar in a sauce pan and cook until it boils five minutes, remove from fire, add vanilla and set aside to cool, then prepare: One-half cup butter substitute One cup sugar One-half cup sour milk Two eggs, well beaten Two cups flour One-half teaspoon salt One teaspoon soda, dissolved in three tablespoons boiling water. Cream butter substitute and sugar, add eggs, beat two minutes. Next add milk, soda in boiling water, flour, salt and chocolate mixture; mix well. Bake in two layers for twenty-five minutes in moderate oven. Frost with any kind of frosting. DRIED APPLE CAKE (Ella Tyler Hall, P. G. M.) One cup dried apples soaked over night in cold water, drain, chop fine, stew in cup good sugar syrup till well cooked down (should have the rich transparent look like preserves), cool before adding to cake, three-fourths cup of butter, one cup sugar, two eggs, one cup cold coffee, one-fourth teaspoon salt, one teaspoon soda (dissolved in the coffee), three and one-half cups of flour with two teaspoons baking powder sifted in. Makes a small loaf; keeps well. Bake in moderate oven. DUMP CAKE One and one-half cups flour One cup sugar One-half cup chocolate One cup milk One teaspoon soda Large pinch salt One-half teaspoon baking powder One-half cup salad oil Two eggs, unbeaten. Sift dry ingredients four times, add oil, milk and eggs, and beat well, add one cup chopped nuts. Bake in layer or loaf. Orange Filling One-half cup sugar Three tablespoons cornstarch One-fourth teaspoon salt One-fourth tablespoon bread flour One tablespoon Mazola oil Three-fourths cup water One egg One tablespoon lemon juice Juice and rind of one orange. EGYPTIAN CAKE (Mary B. Dixon, P. M.) Six level tablespoons chocolate Four eggs One-half cup milk One-half cup butter One and one-half cups sugar One and three-fourths cups flour One teaspoon Royal Baking Powder One teaspoon vanilla. Dissolve chocolate in five teaspoons boiling water. Beat butter to a cream and add sugar gradually; cream thor- oughly. Add well-beaten yolks of eggs; then add milk and melted chocolate. Beat well with Dover beater and then add flour and beat again. Beat whites of eggs to a stiff froth and stir carefully into mixture. Add vanilla and baking powder, mix quickly and lightly. Bake in four layers. Filling for Egyptian Cake One cup ground walnuts added to one well-beaten yolk of egg, three table- spoons powdered sugar, one-half pint whipped cream; add white of egg and dash of salt. Frost with Mocha Frosting. One and one-half cups powdered sugar Yolk of one egg Generous slice butter One teaspoon vanilla Strong coffee. Cream butter and powdered sugar thor- oughly and add yolk of egg and coffee enough to spread nicely. EGOLESS APPLESAUCE CAKE (Mrs. J. K. Grinton) Two cups flour One cup sugar One teaspoon cinnamon One-half teaspoon cloves One-half teaspoon nutmeg One-half teaspoon salt Two teaspoons soda Two heaping tablespoons ground choco- late Two heaping tablespoons cornstarch One cup chopped walnuts One cup chopped raisins One cup seedless raisins One-half cup butter, melted One and one-half cups unsweetened apple sauce. Sift dry ingredients three times, add raisins and walnuts and mix well, then add apple sauce and melted butter and beat thoroughly. Line baking tin with buttered paper and bake in moderate oven about one hour. 112 EASTERN STAR SELECT RECIPES FAMOUS BLITZ TORT CAKE (Mrs. Amy E. Hochtritt) One-half cup butter One-half cup sugar Four egg yolks Four tablespoons milk One cup flour One teaspoon baking powder One cup chopped walnuts One cup confectioner's sugar. Cream butter and sugar, add egg yolks, then add milk, flour and baking powder. Put in two-layer tins and beat whites of eggs to a stiff froth, add cup of confec- tionery sugar. Spread on layers. Put one cup of chopped walnuts over fop- of both layers and bake. Put a cream or cornstarch filling between layers. FARINA CAKE (Dr. Louise Heilbron) Six eggs One cup walnuts, chopped Three-fourths cup bread crumbs One-fourth cup farina meal One teaspoon baking powder. Mix all ingredients together except whites of eggs, beat whites and fold in last. Bake in two-layer tins. Use whipped cream and grated pineapple as filling between layers and on top. Allow cake to cool thoroughly before putting in filling. Requires one-half pint whipping cream, one can grated pineapple. FLORIDA NUT CAKE One-third cup butter (if shortening use less) One and one-half cups sugar Four eggs One-third cup cornstarch One and one-half cups flour Three teaspoons baking powder One-half cup orange juice Grated rind of one orange Powdered sugar (one-half cup) One-half cup nuts. Method: Cream butter and sugar, add egg yolks and cream again. Add orange juice alernately with dry ingredients. Pour in pan. Cover thick with powdered sugar and walnuts. Bake in moderate oven one-half hour. (7 by 12 pan.) Eat immediately. FLO'S CAKE (S. R. R.) Three eggs (reserve whites of two for frosting) One cup sugar One-half cup butter One-half cup coffee One-half cup molasses Two cups flour One-half teaspoon cinnamon One teaspoon soda (sifted in flour) One teaspoon cream tartar (with eggs). Frosting Boil one-fourth cup milk, one-fourth cup butter, one cup sugar. Break in a few marshmallows and stir until dis- solved. Pour on beaten eggs and beat until cold. Add raisins or walnuts if desired. FRUIT CAKE (Mrs. W. K. Chambers) Two cups butter Three cups dark brown sugar Six eggs, whites and yolks beaten sep- arately One and one-half pounds raisins (cut) One and one-half pounds currants (washed and dried the day before) One pound citron cut in strips One-half cup cooking molasses Two-thirds cup sour milk One-half grated nutmeg One teaspoon cinnamon One teaspoon cloves One teaspoon of mace Meda Bros. Phone Main 3256 LA COLOMBA Ravioli and Tagliarini Factory Italian and French Delicacies We Cater to Italian and French Dinners 909 Eighth Street Sacramento, Calif. CAKES 113 Four tablespoons Virginia Dare Wine Flavoring One cup walnuts Four cupfuls sifted flour Level teaspoon soda dissolved in a little water. The Virginia Dare flavoring may be secured at grocery store. FRY PAN FLIP (Mabel B. Seymour) Four slices (or more) of canned pine- apple One scant cup brown sugar Two tablespoons butter Three-fourths cup chopped walnuts One egg cake mixture. Method: In medium-sized frying pan melt butter, take from stove and sprinkle over it brown sugar, then the chopped walnuts, then the pineapple. Over all pour a not too rich cake dough. Bake until done in slow oven, about thirty minutes. When done turn out of pan so that nuts and pineapple are on top. Serve with whipped cream. FRYING PAN CAKE (Mrs. H. O. Purinton) One-eighth roll of butter, melt slowly in frying pan One cup brown sugar, smooth in pan bottom One or one-half cup of chopped walnuts, next layer One small can crushed pineapple, last layer. Batter Three eggs beaten eight minutes One cup white sugar, scant, beat to a cream One cup flour One to two teaspoons of baking powder One-half cup of hot water One teaspoon of vanilla. Pour into pan on pineapple, etc. Bake twenty minutes in oven one would use for layer cake. After a few minutes when removed from oven, place a plate over pan and turn the cake upside down onto the plate. Serve with whipped cream. Serve either hot or cold. BLACK FRUIT CAKE (Dr. Louise Heilbron) One pound sugar One cup or one-half pound stewed prunes and juice Two pounds currants One-half pound orange peel One and one-half pounds English walnuts (not chopped) One cup of dark wine Two pounds flour One pound butter One dozen eggs Two pounds seeded raisins Two pounds citron Two pounds dates Two pounds almonds One tablespoon cinnamon, cloves, allspice and nutmeg. Directions Flour, raisins, prunes and dates, put in almonds whole, just roll the walnuts enough to break them. 1. Mix butter and sugar well with the hands and add the unbeaten eggs, one at a time and beat thoroughly, then add fruit and nuts. 2. Bake in round tins twelve inches in diameter, with three or four layers of paper on bottom and sides of both. 3. After it is baked, while hot, jab the cake full of holes with a meat fork, and pour on and spread the following ingredi- ents hot: One-half cup of maple syrup Juice of one lemon One-half cup of sherry wine. Let this soak in over night. History This recipe was used in 1700. It came from Saxony to England with the house of Hanover and came to the United States before the revolution. The prunes were added about thirty years ago. GIN'S FRUIT CAKE (Mabel B. Seymour, P. G. M.) Three pounds raisins Three pounds currants One pound citron One-fourth pound lemon skin (candied) One-fourth pound orange skin One and one-half cups butter Two cups white sugar Four cups flour One cup Karo syrup (dark) Two cups prunes boiled and pitted One glass blackberry jelly One pound blanched almonds Twelve eggs One teaspoon cinnamon One teaspoon nutmeg One-half teaspoon cloves One cup brandy (or wine) One teaspoon baking powder. Cream butter and sugar, add some flour (put remainder over fruit). Beat eggs until light, add to sugar mixture, 114 EASTERN STAR SELECT RECIPES then flour with baking powder, spices and lastly, add fruit, prunes, jelly and brandy. Bake three or three and one-half hours in slow oven. This will make two medium large cakes which will keep for months and improve with age. FUDGE STICKS (Maude Noble Haven) One-half cup melted butter One cup sugar Five tablespoons ground chocolate (or two squares of chocolate melted). Mix well. Beat into this mixture two eggs previously well beaten. Then add: One-half cup flour Pinch salt One-half teaspoon vanilla Beat well again, and add: One cup chopped walnuts. Bake twenty minutes in hot oven. Pan should be about 7%xlOxl% inches deep. When cold, cut in squares like fudge. GOLDEN CREAM CAKE Cream one cup sugar and one-fourth cup of butter; add one-half cup sweet milk, the well-beaten whites of three eggs, one and one-half cups flour with two teaspoons baking powder sifted with it. Bake in jully tins. Filling Beat yellows very light, add one cup sugar and two tablespoons rich cream. Flavor and spread on cake. GOLD CAKE (Anna D. Dudderar) Yolks of eight eggs One cup sugar One-half cup butter One-half cup milk One and two-thirds cups Swansdown flour Two teaspoons baking powder (not heap- ing) One-half teaspoon vanilla One-half teaspoon lemon flavoring. Sift flour four times before measuring. Cream sugar and butter; beat yolks to a stiff froth and stir in thoroughly; put in milk, add flour and stir hard. Bake in tins. Frosting Beat the yolks of three eggs until lemon color, add three tablespoons of melted butter, one teaspoon of vanilla flavoring and enough powdered sugar to make frosting the right consistency to spread. GRAHAM CRACKER CAKE (Claudia Rader) One cup sugar One-half cup butter Three eggs Two-thirds cup milk Two level teaspoons baking powder One-half cup chopped walnuts One-half teaspoon vanilla Twenty-six graham crackers. Cream sugar and butter, beat eggs separately, roll crackers fine, bake in slow oven in layers and put together with whipped cream. GRAHAM TORTE (Serves 16) Five eggs One and one-half cups sugar One and one-half cups graham crackers One teaspoon baking powder One-half teaspoon salt One cup chopped walnuts. Separate eggs, beat yolks until thick, then add sugar. Grind graham crackers, stir in baking powder and salt and add to above mixture, add walnuts and then cut in egg whites beaten stiffly. Bake in layers in slow oven (250') at least twenty minutes. PROMPT SERVICE "The Blind Man" COURTEOUS TREATMENT WINDOW SHADES Call up Main 7485, "the Blind Man," and save money. "VVe reverse, repair and make new shades. We own our own building make our own shade cloth and have the most modern and up-to-date window shade factory in Sacramento. NO JOB TOO SMALL NONE TOO LARGE FOR US TO HANDLE WM. A. RAPP & CO. Office and Factory, 20th and G Streets We close at 1:00 P. M. , A TXT IAOK The Largest Exclusive Shade House Saturday MAIN 7485 in Northern California CAKES 115 Filling One cup milk One-half cup sugar Two tablespoons cornstarch, mixed in one-fourth cup milk. Place milk and sugar in double boiler. Moisten cornstarch with remaining milk, add to hot milk and cook ten minutes. Beat egg, mix with custard. Cook one minute. Add flavoring. Serve with whipped cream. HERMIT OR DROP CAKES (Maude Margaret Read) Two cups sugar One cup shortening One cup currants One cup raisins Four cups flour Three eggs One tablespoon soda One cup milk One tablespoon of cinnamon, cloves, nut- meg Sliced citron and nuts. Drop from spoon and bake in hot oven. HAWAIIAN PIE OR CAKE (Georgiana V. Polhemus, P. G. M.) Cake Part Four level tablespoons butter One egg yolk One cup sugar Two-thirds cup pineapple juice Two cups flour Three level teaspoons baking powder White of egg, beaten stiff. Mix all together and bake in two-layer tins. Meringue for Between Layers Two-thirds cup pineapple, cut fine Three level tablespoons powdered sugar. Sprinkle the one layer with one table- spoon sugar, and then put the pineapple on good and thick, and on the top of the other layer, put the white of egg, beaten stiff, with two level tablespoons of powdered sugar. Put the two layers to- gether and set in oven for a few min- utes, or until the meringue begins to brown, then pour the sauce over and serve as you would short cake. Sauce for Hawaiian Pie Two level tablespoons cornstarch Pinch of salt Three tablespoons sugar One and one-half cups sweet milk One egg yolk Lemon extract. Cook in double boiler. Pour over pie and serve. LIGHTENING CAKE One cup sugar One and one-half cups flour One and one-half teaspoons baking pow- der (heaping) Salt Two eggs in cup and fill with milk Two tablespoons (or more) melted butter Vanilla. Sift flour and baking powder together three times. Beat all together very well. I use this recipe for all layer cakes. LITTLE SPICE CAKES (Minnie Tamblyn) One-half cup sugar One-half cup butter One egg One-half cup sweet milk One-half cup molasses One-fourth teaspoon nutmeg One-fourth teaspoon cloves One-fourth teaspoon cinnamon Two and one-half cups flour One-half teaspoon soda. Bake in patty pans in moderate oven. Frosting Beat one egg stiff Teaspoon butter. Add enough powdered sugar to make thick, beat all together; spread on spice cakes. ICE BOX CAKE (Serves 8) (Mrs. Chester F. Gannon) One cup apricot pulp (soak and cook dried 'cots) One-half cup shredded pineapple. Place pulp and pineapple in double boiler and heat through. Add two well- beaten eggs and cook till thick; then cool. Cream one cup powdered sugar and one-half cup butter and add the above mixture. Fold in one-half cup whipped cream. Line a pan five and one-quarter inches by nine and one-half inches with lady fingers. Alternate lady fingers and mixture till you have three layers with lady fingers on top. Place in ice box twelve hours. ICE BOX CAKE (Emma Bascom) Two cups sugar and one-half pound but- ter, creamed very light Two eggs, dropped in one at a time One lemon, juice, and one-half rind, grated 116 EASTERN STAR SELECT RECIPES One orange, juice, and one-half rind, grated One cup pecan nuts Seventy-five-cent bottle maraschino cher- ries, cut in small pieces One-half pound lady fingers. Butter a mold well and line bottom with oiled paper. Line it all around with lady fingers, pour mixture in alternate layers with lady fingers between and on top. Let stand twenty-four hours. Will serve twelve people with large servings. Nice served with whipped cream. LEMON'ICE BOX CAKE (Mrs. R. Grant Potter) Four dozen lady fingers One-fourth pound butter One cup confectioners' sugar One-half cup milk One-fourth cup granulated sugar One tablespoon corntsarch Five eggs (separated) Juice, rind of two lemons. Put in double boiler, yolks (well beat- en), granulated sugar and cornstarch, milk, lemon rind (grated). Cook, stirring until thick and smooth; remove from fire and when cool, add lemon juice. Cream butter, confectioners' sugar; add to egg mixture. Fold in beaten whites. Pour in mold lined with lady fingers. Put a row of lady fingers in the middle of mold. Put in ice box until next day. Before serving, add whipped cream on top. A MOLASSES CAKE OF '52 (Maud E. Gilpin) Put two egg yolks and three table- spoons butter in coffee cup and fill run- ning over with New Orleans molasses. Mix with this, one teaspoon soda and eight tablespoons water (already mixed), then add two cups flour and one-half tea- spoon vanilla. Bake in layer tins in slow oven. Use two egg whites for boiled frosting. MOLASSES CAKE (Carrie L. Hill) One-half cup butter, or Crisco and butter mixed One-half cup molasses One-half cup hot water with level tea- spoon soda One-fourth cup sugar One-half teaspoon cinnamon One-fourth teaspoon cloves One egg One and one-half cups flour with one-half teaspoon baking powder. Delicious eaten hot with butter. MAHOGANY CAKE Take one-half cup chocolate, ground, with one-half cup of sweet milk and put on stove to boil until thick, and put aside to cool. Cream one and one-half cups sugar and one-half cup butter with hand. Add three eggs one at a time, and do not separate, one-half cup sweet milk, pinch of salt, two cups flour sifted six times, one teaspoon vanilla. Then add the chocolate and one level teaspoon baking soda dissolved in a little sweet milk. Add this to cake last. Bake in three-layer pans. Put together with marshmallow filling. Marshmallow Filling One egg white Seven-eighths cup sugar Twelve marshmallows Three tablespoons water One teaspoon vanilla. Put sugar, egg white (unbeaten) and water in a double boiler and beat seven minutes, then add marshmallows and vanilla. San Francisco, 41 Grant Avenue Los Angeles, 636 S. Broadway Oakland, 408 Fourteenth Street FRED HARTSOOK FOR BETTER PHOTOGRAPHS 1123 Tenth Street, Sacramento Main 659 CAKES 117 MODERN OR FRENCH POUND CAKE (Fannie I. McCowan, P. G. M) Two cups sugar One cup butter (three-fourths cup short- ening) One cup milk Five eggs (beaten separately) Three cups flour One teaspoon salt Two teaspoons baking powder. Flavoring: A few drops almond One-fourth teaspoon lemon One-half teaspoon vanilla. Cream sugar and shortening, add egg yolks, flour, baking powder, flavoring, egg whites. Bake about one hour. (275-300) NEVER FAIL CHOCOLATE CAKE (Minnie Seymour, P. G. M.) One and one-half squares Baker's choco- late Three teaspoons butter One cup sugar One-half cup milk One cup flour Two teaspoons baking powder Two eggs. Melt butter and chocolate together and put all the ingredients in mixing bowl together and beat vigorously with a Dover egg beater. NUT CAKE One cup of butter Two cups of white sugar Four cups of sifted flour One cup of sweet milk Whites of eight eggs beaten to a froth Three teaspoons of baking powder sifted with flour Two cups of chopped nut meats. Cream butter and sugar well, add flour and milk alternately, then nuts well floured, and last fold in well-beaten whites. NEVER FAIL SPONGE CAKE Three eggs One cup flour One cup sugar One saucer water One slightly rounding teaspoon of baking powder. Beat yolks until creamy, add sugar, then add flour, sifted, and water. Beat all together very thoroughly, add well- beaten whites and bake in very slow oven. NUT SPICE CAKE (Louise May Elensohn, P. G. M.) One-half cup butter One cup brown sugar One cup sour milk One-half cup molasses Two and one-half cups flour Yolks of four eggs One teaspoon soda One and one-half teaspoons baking pow- der One teaspoon cinnamon One-half teaspoon cloves One-fourth grated nutmeg One cup Sun-Maid raisins One-half cup currants One cup English walnut meats One cup chopped blanched almonds. Cream butter and sugar; add molasses, sour milk; mix, add beaten yolks of eggs;' add flour, that has been sifted three times with spices and soda; mix thoroughly, then add baking powder; add fruits and nuts. Bake in loaf or layers. Use nut caramel frosting if baked in layers. Nut Caramel Frosting (For Nut Spice Cake) Two and one-half cups brown sugar One and one-half cups water One-half cup white sugar Whites four eggs One teaspoon vanilla One-half cup English walnut meats, brok- en in pieces. Put sugar and water in saucepan and stir thoroughly; heat gradually and boil without stirring until syrup will thread when dropped from tip of spoon. Pour gradually, while beating constantly, on beaten whites of eggs and continue beat- ing until mixture is nearly cool. Set pan containing mixture in pan of boiling water and cook, stirring constantly, until mixture becomes granular around edge of pan. Remove from pan and beat until mixture will hold shape. Add vanilla and nuts, spread between layers and over cake, leaving a rough surface. PRUNE COFFEE CAKE Two eggs, well beaten One cup sugar One-half cup milk Two cups sifted flour Two teaspoons baking powder 118 EASTERN STAR SELECT RECIPES One-third cup melted shortening One teaspoon vanilla extract. Beat egg, add sugar, sift flour and baking powder; add to mixture gradually with milk, beat until smooth, then add melted shortening and extract. Pour into two greased layer-cake pans, cover entire top with uncooked pitted prunes. Bake in moderate oven. ORANGE CAKE (Mrs. R. Grant Potter) Two cups sugar Five eggs One cup orange juice Two cups flour Two teaspoons baking powder. Beat yolks of five eggs and whites of three; add sugar, then orange juice with a little grated rind of orange; lastly, flour and baking powder. Bake in layers. Filling One cup orange juice One and one-half cups sugar Whites of two eggs. Boil sugar and juice twenty minutes, pour over beaten whites of two eggs. Beat until cold and spread between layers. ORANGE CAKE (Beulah E. Morrill) One-fourth cup butter and cup sugar, creamed; add two eggs, well beaten; one- half cup milk, one and three-fourths cups flour, three teaspoons baking powder, flavor with orange extract and use orange filling. Bake in layers. ORANGE CAKE (E. M. Porter, P. G. M.) Five eggs Two cups sugar One-half cup orange juice One-half cup water Two cups flour Two teaspoons baking powder. Beat eggs separately, then well beaten together, stir in the sugar, then add orange juice and water, slowly add flour and baking powder. This makes three layers. Use either orange filling or whipped cream. PRINCE OF WALES CAKE (Mrs. R. F. Gilmore) Cream one-half cup butter and one cup brown sugar Add one cup sour milk Three eggs Two tablespoons molasses One teaspoon soda One cup raisins One cup chopped nuts Two and one-eighth cups flour One teaspoon cinnamon One-half teaspoon cloves One-fourth teaspoon allspice. POTATO CARAMEL CAKE (Emma Bascom) Two-thirds cup butter Two cups sugar Two cups flour One cup mashed potatoes (hot) One-half cup sweet milk One cup chocolate or two squares One cup chopped nuts Four eggs Two teaspoons baking powder Pinch spices. Cream Crisco and sugar, add yolks, milk and mashed potatoes, then spices and cholocate. Sift baking powder and salt in the flour. Beat whites to a stiff froth and stir into batter last. Then add nuts. PRUNE CAKE (Emma Bascom) One cup sugar and two tablespoons but- ter, creamed Two eggs, beaten separately One small cup chocolate One and one-half cups flour One cup prunes (cut in small pieces) One-half cup prune juice One teaspoon soda (level), dissolved in juice. Bake in three layers. Put together with cream. PRUNE CAKE (Mrs. E. Hasert) One cup sugar One-half cup shortening Two tablespoons chocolate One teaspoon cinnamon One teaspoon nutmeg and allspice One cup cooked prunes, chopped (cook prunes without sugar) Three eggs One teaspoon baking soda, dissolved in one cup prune juice Two cups flour; put one teaspoon baking powder with flour Vanilla flavoring. Cream butter and sugar, put yolks in and beat, then add prunes, chocolate and spices and beat, then add flour and the CAKES 119 whites of eggs beaten stiff and the juice. Bake in moderate oven. If you want, put in one cup chopped nuts. PRUNE CAKE (E. W. Conant, P. G. P.) One tablespoon butter One cup sugar One tablespoon chocolate Two eggs One teaspoon vanilla One teaspoon allspice One cup prunes, mashed One and one-half cups flour One teaspoon soda, dissolved in one cup prune juice. Bake in layers and put together with whipped cream. The prunes for this cake should be cooked without sugar. PRUNE CAKE (Evelyn Bliss) One cup sugar Two-thirds cup Crisco Two-thirds cup sour milk One level teaspoon soda Two eggs Two level cups flour One teaspoon baking powder One-half teaspoon cloves One-half teaspoon cinnamon Pinch of salt One cup unsweetened prunes (mashed). Bake twenty minutes. QUICK CAKE (Mrs. Lorena Dennison) One cup sugar One cup flour Two teaspoons baking powder Two eggs Four tablespoons melted butter Milk Vanilla. Flour and baking powder sifted five times. Break eggs in cup, add melted butter and fill balance of cup with milk, add this mixture to sugar, then flour and baking powder. This recipe is very thin. Use any desired filling. QUICK AND EASY COFFEE CAKE (Dorothy S. Beck) One cup flour One-half cup sugar One-half cup milk One egg One teaspoon baking powder Butter size of walnut Vanilla Salt. Method: Mix dry ingredients, add egg and milk. Beat well, add melted butter. Bake in square pan. Sprinkle top with sugar, cinnamon and chopped nuts. When done and before taking from pan pour melted butter over cake. ROLLED JELLY CAKE (See Sponge Cake) (Serves 10) One cup sugar Three eggs One-half cup hot water One and one-half cups flour Two teaspoons baking powder Salt Flavoring. Method: Bake in sheet. Quick oven. Turn out on damp cloth. Spread with jelly and roll. Serve with whipped cream or use chocolate filling. SILVER CAKE Whites of thirteen eggs Five teacups of sifted flour Two and one-half teacupfuls of sugar One teacupful of butter One teacupful of sweet milk One teaspoonful of baking powder A little more than one teaspoonful of almond extract. Cream butter and sugar, add milk and flour alternately, fold in stiffly-beaten whites last, and add flavoring. SPONGE CAKE (Clara A. Giberson, P. G. M.) Sift together one scant cup white sugar, one scant cup flour, two rounded teaspoons baking powder and pinch of salt. Add three well-beaten eggs and four tablespoons water after these two ingredients have been well beaten to- gether. Pour in large square pan. When baked turn onto towel which has been wet in hot water and wrung. Spread on jelly, and roll by means of the towel. SPONGE CAKE One cup sugar Three eggs One-half cup hot water One and one-half cups flour Two teaspoons baking powder Salt Flavoring. Yolks of eggs and sugar. Add dry in- gredients, alternately with hot water. Quick oven. 120 EASTERN STAR SELECT RECIPES SPONGE CAKE WITH MOCHA FROSTING (Ivy Crane Shelhamer) One scant cup sugar Two eggs. Beat five minutes. One and one-eighth cups flour sifted with one-half teaspoon soda and one tea- spoon cream of tartar. Mix with sugar and eggs, and beat five minutes. Add one-half cup boiling sweet milk and flavor to taste. Bake in one large tin. Frosting One cup powdered sugar One tablespoon butter One teaspoon cocoa Two tablespoons boiling coffee. Add few drops vanilla, and mix smooth. SPONGE CAKE WITH HOT WATER One cup of sugar and two eggs well beaten together, one teaspoon of baking powder, sifted with one cup of flour, a little salt; stir well together, then stir in one-third cup of boiling water or milk. Bake quickly in a buttered tin. If these directions are followed the cake will be very nice and light; makes a good foun- dation for many kinds of cakes with filling. SPONGE CAKE (Addie Tisdale DeCoe) Six eggs One cup sugar One lemon One cup flour Pinch salt One-half teaspoon cream of tartar. Beat the yolks of eggs until light, add the sugar a little at a time, then salt and one tablespoon of the mixed juice and grated rind of the lemon. Beat whites until foamy, add one-half tea- spoon cream tartar and beat until stiff, then add to yolks and fold in flour. Both flour and sugar should be sifted thor- oughly before using. Ice the cake with white icing flavored with one tablespoon of lemon juice and rind. SUNSHINE CAKE (Lyman C. Byce) Whites of seven eggs Yolks of five eggs One cup granulated sugar, sifted One-half teaspoon orange extract One cup flour, sifted before measuring One-third teaspoon cream of tartar Salt. Sift flour four or five times ; measure. Seperate eggs, beat whites to foam, add cream tartar; whip until dry and stiff. Beat yolks very light, add. Add sugar to whites and fold slowly, add flavoring. Lastly add flour. Bake in deep pan, un- greased, thirty minutes. Invert pan and do not remove until cool. SUNSHINE CAKE (Christina Herget) Seven eggs One cup sugar One cup flour Almond extract or any flavoring to taste Salt spoon each of cream of tartar and baking powder Good pinch salt. Mix in order given. Beat whites of eggs, till almost light, in platter with egg whip; add cream of tar- tar then continue to whip till very light. In mixing bowl, beat yolks till very light, add extract, salt, gradually beat in one A. O. (Jack) JOHNSON CAKES 121 cup granulated sugar. Into this mixture, add flour, which has been sifted three times with baking powder to last sifting. Then lightly turn in whites of eggs with spoon. Bake forty minutes in oven at 300. Bake in funnel baking pan. SUNSHINE CAKE One cup flour sifted Three-fourths teaspoonful of cream of tartar A little salt One teaspoon cornstarch Sift above ingredients together. One large cup sugar and five table- spoons of cold water; boil and make syrup as for frosting; boil until it spins thread. Pour hot syrup in whites of seven eggs beaten stiff; beat till a little cool, then stir in dry ingredients. Last, add well-beaten yolks and beat well. SOUR CREAM CAKE Two eggs One cup sugar One cup sour cream One-half cup chocolate One and one-half cups flour One-fourth cup milk One spoon baking powder One-fourth spoon soda One-fourth spoon salt One spoon vanilla. Sift dry ingredients except chocolate; moisten chocolate with one-fourth cup milk and add to dry ingredients, then add eggs, unbeaten, and sour cream; stir all together and beat hard eight or ten minutes; add vanilla and bake in mod- erate oven. SWISS CAKE (Maude Nobel Haven, P. G. M) Six yolks of eggs (well beaten), add one cup sugar. Beat well. Add one-half cup flour which has been sifted six times, with a pinch of salt. Then add the whites of the six eggs which have been beaten very stiff. Bake in a loaf. Slow oven. WHITE SPONGE CAKE Sift together one cup of flour, one-half cup of cornstarch, one teaspoon of baking powder; add one cup of sugar, one tea- spoon of extract of rose, then add the whites of eight eggs, beaten to a stiff froth, mix thoroughly and bake in a but- tered cake tin in a quick oven thirty minutes. WELLEY FUDGE CAKE (Loaf) One cup sugar Two-thirds cup butter Three eggs One cup milk Three teaspoons baking powder One-fourth cup chocolate One-half cup walnuts Two and one-half cups flour (sifted). Cream butter and sugar, add egg yolks (beaten), add milk, (flour, baking powder, sifted three times), add chocolate which has been dissolved in a little hot water, nuts and fold in stiffly-beaten egg whites. Bake in loaf fifty minutes. (275-300.) Frosting Two tablespoons butter One-half cup cocoa or unsweetened choc- olate One and one-fourth cup sugar One-fourth cup milk One-half teaspoon vanilla Salt. Heat to boiling point and boil eight minutes. Remove from fire, cool, and beat until creamy. Should be poured on cake. WORLD'S FAIR CAKE (Mrs. Edward A. Leach, P. G. M.) One and one-half cups sugar, one-third cup butter, beat to a cream. One cup milk and two and one-half cups flour sifted several times with two teaspoons baking powder. Three eggs beaten sep- arately. Put two tablespoons milk in a sauce pan, let come to a boil, add six tablespoons chocolate and three table- spoons sugar. Mix this into batter just before adding whites of eggs. Chocolate Mocha Filling Thin slice butter, beat in about two- thirds cup powdered sugar. Mix three tablespoons chocolate with three table- spoons hot coffee. Mix all and beat well. Add vanilla. WEDDING FRUIT CAKE (Carrie L. Hill) One pound butter One pound brown sugar, cream well. Add: One egg, beat two minutes, add another and beat, and so until ten more eggs are added One pound flour (use part to dredge fruit) One-half teaspoon grated nutmeg One teaspoon each cloves and cinnamon One wine glass of wine or brandy 122 EASTERN STAR SELECT RECIPES One pound almonds, chopped fine Two pounds raisins One pound Sultanas Two pounds English currants One pound citron, sliced very thin One-half pound lemon peel (candied). Add fruit last with flour and bake slowly one and one-half hours. "WONDER" WHITE CAKE (Mrs. Chas. Bliss) One-half cup Crisco One and one-half cups sugar Three scant cups flour (sifted) Three teaspoons baking powder (level) One-fourth teaspoon salt One cup (full) milk or water One teaspoon flavoring Three whites of eggs, added last (folded in). DATE BARS (Evah Haun Parker) One cup sugar Three eggs One pound chopped dates One cup chopped nuts One pinch salt One teaspoon baking powder One cup flour. Cream sugar and yolks of eggs; beat whites of eggs. Add flour, baking powder, salt to nuts and dates. Add mixture to sugar and yolks of eggs, then add whites of eggs. Bake in moderate oven, and when done, sprinkle with powdereded sugar. Cut while warm in bars. TO TEST NUTMEGS Prick nutmegs with a pin and if they are good the oil will instantly spread around the puncture. A. J. AFFLECK Prescriptions Exclusively The Store That Carries Only Drugs California State Life Building Phones Main 6321, Main 365 BERBER H. GROW CO. TOWEL SUPPLY AND LAUNDRY SERVICE 'It Pays to Keep Clean" 416 TWENTIETH STREET SACRAMENTO, CALIF. Knox Lumber Co., Inc. We Can and Will Satisfy You in Lumber or Building- Material Office, 1228 Second Street Phone Main 70 Yard, Front and W Phone Main 212 CAKES 123 Phones office, Main 7530 Res. Main 90 Dr. Louise Heilbron Osteopathic Physician 523 Forum Building, 9th and K Streets Sacramento, Calif. Phone Capital 1733 DR. 0. M. THORN Dentist 614 California State Life Building Sacramento DR. UNA W. GARY Osteopathic Physician Room 310 Hagelstein Building Sacramento Phone Main 2088 MRS. L. C. GARDNER Delicatessen Home Made Pies and Cakes Meals and Lunches Served Orders Taken 2330 J Street Sacramento, Calif. Phone Main 1194-J Geo. Dorman & Son Haberdashers T. W. Knaack A. ten Bosch Sacramento, Calif. THE BOYS' STORE "Everything That Boys Wear" 1108 K Street Phone Main 7807 Sacramento, Calif. Office Phone Main 1005 Home Phone Main 3327-J I DAROLD D. DeCOE Attorney-at-Law 312-314 Forum Bldg. Sacramento Men's Furnishers :: Shirt Makers Masons Haberdashery HENRY E. DORMAN, Proprietor Main 3866 622 K Street Sacramento G. C. ARTHUR Phone 1336-J WEST SIDE DAIRY LET US FURNISH YOUR MILK AND CREAM Quality and Service Our Motto j 1115 T Street Sacramento "Beautify with Window Shades" Sacramento Window Shade Mfg. Go. C. W. JOXES Expert Repairing and Reversing Drapery Rods Phone Main 1399 j 1626 J Street Sacramento Wilkins Draying Co. Truckportation Engineers If it is movable we can move it "^CONLETS Prescription Pharmacy Everything in the Drug Line Travelers Hotel Bldg. 430 J Street Main 460 124 EASTERN STAR SELECT RECIPES A Recipe Take Any Recipe in This Cook Book 1st See that you are living in a home built of lumber and other materials furnished by the Friend & Terry Lumber Co. 2nd Take your flour, salt, sugar, spices and other ingredients from cupboards made at Friend & Terry Lumber Co's Planing Mill. I 3rd Mix and roll the ingredients on a mixing board made of clear sanded sugar pine at Friend & Terry Lumber Co's Planing Mill. 4th Follow the directions in this cook book and in the environment described above you can't help but have success in your baking. Any owner of one of these cook books can get a mixing board 12 inches square, FREE by calling at our office. FRIEND AND TERRY LUMBER CO. Second and S Streets Phone Main 7200 Sacramento, Calif. j j DESSERTS, PASTRY AND PIES 125 Desserts, Pastry and Pies Use pastry flour if possible. Have your shortening very cold. Any kind of fat may be used. Cut the fat into the flour with a knife. Do not rub together with the fingers unless you have very cold hands. Add only enough water to make the pastry stick together, as it will not be tender when extra flour must be added to make it dry enough to roll. Chill the pastry before rolling. Pastry may be made up and kept in the ice box ready for use. Roll lightly on a smooth surface. Bake pastry in a hot oven. For pastry shells and for pies such as mince, whose filling does not require cooking, use a hot oven during the whole process. For fruit and custard pies which require a longer cooking, use a hot oven for ten minutes, then lower the temperature. POINTS FOR SPECIAL PIES Besides the big tricks there are a few pointers which apply to special pies. A little flour and granulated sugar mixed together and sprinkled on the lower crust of a fruit pie will prevent the juice from soaking the crust. Always make a slit in the upper crust of a pie to pre- vent the juice from boiling out at the sides. Seal the two crusts of a fruit pie by brushing the lower edge with cold water and pressing the two edges to- gether. The lower crust may be cut half an inch larger than the upper crust and may be turned over as a complete seal, or an extra rim of crust may be pressed over the two edges. Bake a pastry-shell on the back of a pan. To prevent shrinking prick all over with a fork before placing in the oven. To make a "velvety" meringue for the top of a pie beat the whites of the eggs until foamy, beat in powdered sugar gradually, and continue beating until stiff enough to hold its shape. Brown in a hot oven. PASTRY One and one-half cups flour One-half teaspoon salt One-half cup fat Cold water. Sift together the flour and salt. Cut in the fat with two case-knives. For a large quantity a wooden bowl and chop- ping-knife may be used. When fine, add at one side of the bowl one tablespoon of cold water and stir in as much of the flour and fat as the water will take up. Continue this until you have four or five balls of dough and some dry flour left in the bowl. Press together with your fingers. If all the dry flour is not taken up add a little more water. Chill and roll. PUFF PASTRY (Makes 24 Tarts) One and one-half cups flour One-fourth cup fat One-half teaspoon salt One-fourth cup mashed butter. Add salt to flour, work in fattening mixture with knife or finger tips, moisten dough, toss on board dredged with flour, pat and roll out into rectangular sheet. Fold in butter making three layers, roll into long strips, fold and turn as before. Repeat twice, allowing pastry to stand five minutes. Very flaky crust. Best for tarts and French pastry. 126 EASTERN .STAR SELECT RECIPES HOT WATER PIE CRUST One and one-half cups flour One-half cup shortening One-fourth cup boiling water One-half teaspoon salt One-fourth teaspoon baking powder (for berry pie). Put salt, baking powder and flour in sifter. Put shortening in mixing bowl, pour boiling water over it. Sift in dry ingredients and mix with fork. PLAIN PASTRY One cup flour One-fourth cup fat One-half teaspoon salt Ice water to moisten. Sift dry ingredients together, add fat, mixing with knife or finger tips, moisten with water and toss on floured board. Roll. Short rich crust. Good for all fruits and pies. APPLE PIE Five or six apples One-half cup sugar One-fourth teaspoon salt One-half teaspoon cinnamon One tablespoon butter One tablespoon flour. Pare, core, and slice the apples. Mix the sugar, salt, and cinnamon. Line a pan with pastry, sprinkle with a table- spoon of flour mixed with a tablespoon of sugar, and add the apples and sugar in layers. Dot with butter, cover with an upper crust, and bake in a hot oven for ten minutes, then lower the temperature and bake until the apples are soft. This method of arranging the filling may be used for all fruit pies. BUTTER SCOTCH PIE One cup brown sugar Four tablespoons butter One and one-half tablespoons cornstarch Three eggs. Melt butter, add sugar, cook a few minutes. Do not burn. Beat egg yolks with cornstarch, add scalded milk to but- ter and sugar. Add yolks. Pour in un- baked crust. Add meringue. APRICOT MERINGUE PIE Two cups apricots, cooked and mashed. Sweeten to taste, add one tablespoon but- ter and heat in a double boiler. Dissolve one tablespoon cornstarch in one table- spoon cold water and add to mixture; cook until thick, then pour over the well- beaten yolks of two eggs and pour into a baked pastry shell. Beat whites of two eggs until light; add two tablespoons sugar, a few drops of lemon flavoring; spread over top of pie and brown in a slow oven. APRICOT CUSTARD PIE One cup cooked apricots One and one-half cups scalded milk Two eggs One-third cup sugar One teaspoon vanilla. Drain apricots of all juice and mash. Beat eggs, add sugar, then pour the scalded milk over mixture and add flavor- ing. Line a pie plate with pastry, cover bottom with the apricots, then pour over the custard. Bake in a moderate oven until custard is set. BUTTER SCOTCH PIE (Consuelo Peart DeCoe) One cup brown sugar Two rounding tablespoons butter Two rounding tablespoons flour Yolks of two eggs One cup milk. Cream brown sugar, butter and flour. Mix eggs and milk together and heat to boiling. Remove from fire and pour over sugar, butter and flour. Mix all together and let come to boil until thick. Pour into crust which has been browned. White of egg meringue. BUTTER SCOTCH PIE (Mrs. Stella Wainscott) One and one-half cups milk One tablespoon cornstarch One tablespoon butter One cup brown sugar Two eggs, reserving whites for meringue One teaspoon vanilla. Beat yolks, add sugar and beat until creamy, then add cornstarch dissolved in milk; heat milk and pour over cream mixture; cook until thick. Pour into a baked shell, cover with meringue. DELICIOUS CITRON CUSTARD Make a puff paste; roll thin and line a pie plate. For the custard, beat three eggs with three tablespoons of sugar until very light; add one-half tablespoon of butter. Slice the citron in thin strips DESSERTS, PASTRY AXD PIES 127 and place on the pastry. Pour the cus- tard over and bake a nice brown. After the pastry is put in the pan, place on the back of the stove to dry until ready to pour in the custard. Makes one small custard. CREAM PIE Pour a pint of cream upon one and one- half cups of powdered sugar; let it stand until the whites of three eggs have been beaten to a stiff froth; add this to the cream and beat up thoroughly. Grate a little nutmeg over mixture and bake in crust. RAISIN PIE (Mrs. R. F. Gilmore) One cup seeded raisins One cup muscat raisins One cup bread crumbs One cup Karo syrup One cup vinegar One cup water One cup sugar Three apples One teaspoon cinnamon One-half teaspoon cloves One-half teaspoon salt One-half lemon peel. Cook fifteen minutes. Will make two pies. RHUBARB AND RAISIN PIE (Mrs. Ann Stevens) One and one-half cups rhubarb, peeled and diced fine One-half cup halved raisins One and one-fourth cups sugar Two rolled graham crackers One egg Flaky pastry. Line pie plate with pastry; mix to- gether rhubarb, raisins, sugar, crackers, and egg, and fill pie plate; cover with pastry or make a lattice top. Bake about forty minutes in a moderate oven. SOUR CREAM PIE One cup sour cream One cup sugar One cup raisins (chopped fine) One-half teaspoon cinnamon (level) One-fourth teaspoon cloves One teaspoon cornstarch One-fourth teaspoon nutmeg Three eggs Salt. Beat whites of two eggs separately for meringue. Bake slowly. CREAMY SQUASH PIE (Mrs. Edward A. Leach) Steam squash and put through sieve. For one pie take one cup of squash, three eggs, one-half cup of sugar; beat well; add one-half teaspoon each of ginger, nutmeg and cinnamon and a pinch of salt; lastly add two cups of sweet milk. Bake three-fourths hour in a pie tin lined with pastry. SQUASH PIES (Two Pies) One pint squash One cup brown sugar Three eggs One pint milk Pinch salt Two tablespoons molasses One tablespoon melted butter One tablespoon ginger (scant) One teaspoon cinnamon. SQUASH PIES One can squash One quart bottle milk Six eggs Two cups sugar One teaspoon ginger One teaspoon cinnamon One-half teaspoon nutmeg Salt. Everyday Pie Crust Sift three cups of flour, add salt and cut in one cup of shortening and one cup of ice water. Handle as little a spossible. COCOANUT CUSTARD PIE Two eggs Three tablespoons sugar One and one-half cups milk One cup shredded cocoanut One-fourth teaspoon salt Nutmeg. Beat eggs, add remaining ingredients in order given. Pour into deep pie pan lined wits pastry. Bake until the custard is firm and the crust brown. FIG MERINGUE PIE Two cups chopped California figs Two cups water One-half teaspoon grated orange rind Three-fourths cup sugar Two tablespoons cornstarch Two egg yolks One-half cup orange juice Two stiffly-beaten egg whites One tablespoon butter Three tablespoons sugar. 128 EASTERN STAR SELECT RECIPES Boil the figs, water and orange rind five minutes. Add the sugar and the cornstarch which has been mixed with a little cold water. Boil three minutes, x stirring constantly, and cook in the double boiler over boiling water fifteen minutes. Add the egg yolks and cook three minutes, stirring constantly. Add orange juice and butter, cool slightly and pour into a baked pie crust. Add three tablespoons of sugar to the stiffly- beaten egg whites, beating constantly. Spread on top and .brown in a moderate oven. FRUIT CREAM PIE Bake the crust as for lemon pie and fill the shell with cream filling. Whip one cup of cream, add one-half cup or more of strained fruit pulp, and pile on top of the cream filling. Fresh straw- berries, raspberries, or peaches may be used, or stewed apricots or prunes may take the place of the fresh fruit. GRAHAM CRACKER PIE Fourteen graham crackers crumbled One-half cup butter. Mix well and line pie tin. Fill with apple sauce and bake about twenty min- utes. Serve with cream. GRANDMOTHER'S "SHOOFLY" PIE Line a pie tin with pastry rolled a little thicker than usual. Sprinkle plenti- fully with brown sugar, dot with butter, and bake in a hot oven about fifteen minutes. CHEF AMY'S LEMON PIE (Mrs. L. C. Hochtritt) One lemon One cup sugar Three eggs Two tablespoons flour Butter size of an egg. Beat this all well together, then add one cup boiling water. Boil in double boiler, put in baked crust. Put well- beaten whites on top and brown again. LEMON PIE (Two Pies) (Maude Margaret Read) Two cups water Two cups sugar Three lemons Three tablespoons cornstarch Four eggs (yolks in pie, whites on top). LEMON CREAM PIE (Mrs. R. F Gilmore) Three egg yolks Three tablespoons cold water Rind and juice of one lemon One cup sugar. Cook in double boiler until thick. Add stiffly-beaten whites with three table- spoons sugar; fold in; brown. LEMON FLUFF PIE (Anna D. Dudderar) Grated rind and juice of medium-sized orange and a small lemon, three-fourths cup sugar, well-breaten yolks of three eggs to which one tablespoon of cold water has been added gradually. Cook in double boiler until quite thick and pour over the beaten whites of three eggs to which one-fourth cup of sugar has been added. Pour into baked pie shell and set in oven for about ten minutes. CHIFFON LEMON PIE (Mrs. W. K. Chambers) Beat the yolks of four eggs, put them in double boiler with the juice of one large lemon and a small sup of sugar, piece of butter the size of a large walnut. Beat the egg whites until stiff. After the egg yolks have cooked until creamy, take off and beat slowly into half the beaten egg whites. This will be better if the grated rind of the lemon is folded into this. Put into baked shell, use the other half of eggs for meringue, and brown slightly. LEMON SPONGE PIE (Ella S. Crosley) Three eggs One cup sugar One lemon. Beat the yolks with one-half of the sugar, add juice and rind, cook in double boiler until stiff as jelly; beat the whites with the remaining one-half cup of sugar, pinch of salt, and pour the cooked custard hot over the whites, beat thoroughly, set in the oven to brown. This is for a medium-size pie; you can add one more egg, to the same amount for large pie. LEMON MERINGUE PIE One-half cup flour One cup sugar One and one-half cups boiling water Two eggs DESSERTS, PASTRY AND PIES 129 Grated rind of one lemon One tablespoon butter Three tablespoons lemon juice Four tablespoons powdered sugar. Mix the flour and sugar, add the boiling water slowly, and boil five minutes, stir- ring constantly. Cook over boiling water ten minutes, stirring occasionally. Beat the yolks of the eggs and add to them the cooked mixture. Return to boiler and add the butter, lemon juice and rind, and cook until the mixture thickens. Cool and fill the baked crust. Cover with a meringue made by beating the whites of the eggs and adding the powdered sugar. Brown in a hot oven. MOCK CHERRY PIE Two cups cranberries One cup raisins One and one-fourth cups sugar Two tablespoons flour. Cut the cranberries in half, mix with the raisins, sugar and flour, and bake be- tween crusts or bake in one crust. When the fruit is soft place a two-egg meringue on the top. MOCK BANANA PIE One envelope gelatine One pint milk Two tablespoons water One-half cup sugar Two eggs Pinch of salt Vanilla Four bananas. Make custard of milk, yolks of eggs, sugar and salt. Let milk come to boil and add well-beaten egg yolks, stir con- stantly, take from fire and add gelatine, which has been dissolved in water. Pour one-half custard into wet pie plate, allow to set, cover with layer of bananas, then custard (liquid), then bananas. When ready to serve cover with meringue made of egg whites plus one tablespoon sugar, little grated orange rind, and whipped cream. PINEAPPLE PIE (Helen M. Waltz) One cup pineapple juice, two table- spoons cornstarch, one-half cup sugar, the juice of one lemon. Boil for five minutes in double boiler then add the pineapple sliced fine and mixed with two well-beaten eggs, one tablespoon butter. Serve cold with whipped cream. Bake the crust first. PRIZE PINEAPPLE PIE Heat one and one-half cups milk. Mix one-half cup sugar, one-eighth teaspoon salt and two tablespoons cornstarch and slowly add hot milk. Cook in double boiler until thick and cornstarch is thoroughly cooked. Pour onto two egg yolks, return to double boiler and cook until the eggs thicken or about three minutes. Cool and add one cup well- drained crushed Hawaiian pineapple and cne-half teaspoon vanilla. Pour into a baked crust and cover with a meringue made of two stiffly-beaten egg whites and two tablespoons powdered sugar. Brown quickly in a hot oven. PRUNE PIE (E. W. Conant, P. G. P.) Three cups cooked prunes One cup sugar Two tablespoons flour One teaspoon vanilla. Line pie plate with rich pastry, remove pits from prunes, putting prunes in pie and juice in small kettle. W T ith the juice, cook the sugar, flour and vanilla; add to pie when it is about half cooked. When cooked cover with following meringue: Two eggs Fcur tablespoons sour cream Four tablespoons sugar One heaping teaspoon flour One teaspoon lemon. Beat yolks well, add flour, sour cream, sugar and lemon, beating all thoroughly, and to stiff-beaten whites. Put this on the pie when it is cooked then return to oven and cook as other meringue. PRUNE PIE Two cups prunes One-third cup sugar Two teaspoons butter Two tablespoons flour One teaspoon lemon juice. Wash prunes and soak in cold water to cover two hours or more. Cook slowly in same water until soft. Remove stones, cut prunes in quarters, and mix with sugar and lemon juice. Line plate with pastry, cover with prunes, pour over the prune juice, dot with butter, dredge with flour, put on upper crust and bake in moderate oven. Or, instead of upper crust, use strips of pastry crossed in lattice fashion. 130 EASTERN STAR SELECT RECIPES PUMPKIN PIE One and one-half cups cooked pumpkin Three-fourths cup brown sugar One teaspoon cinnamon One teaspoon nutmeg One-half teaspoon ginger One-half teaspoon salt Two eggs Two cups milk. The pumpkin may be steamed or baked. Mix in the order given and bake in one crust like a custard pie. Canned pumpkin may be used. PUMPKIN PIE (Anna D. Dudderar) One cup pumpkin One cup sugar One cup milk One cup dates, cut up fine One teaspoon cinnamon One-fourth teaspoon allspice One-fourth teaspoon nutmeg One-eighth teaspoon ginger Salt to taste Yolks of two eggs. Then beat the whites of two eggs and add last; bake in crust and serve with whipped cream. RAISIN PIE (Dr. Lew Wallace, P. G. P.) One cup sugar One egg One cup water One cup raisins Juice and rind of one lemon. Beat egg, add sugar, lemon, water and raisins. Mix well, boil and thicken with flour. Add a good lump of butter. This should be the consistency of lemon pie mixture. This amount is enough for one small pie. It can be finished with a top crust or a meringue. APRICOT TARTS Line patty pans with pastry. One cup of cooked apricots pressed through a colander; add three tablespoons grated pineapple. Fill patty pans with mixture and bake. Remove from pans, place half a cooked apricot in the center of each, rounding side up, and over the top pour apricot juice, which has been cooked down until thick. PRUNE TARTS One cup cooked prunes, stoned and mashed; add two tablespoons currant jelly, sugar to taste, one egg yolk, two tablespoons fine cracker crumbs, one- half cup milk. Mix well. Line patty pans with pastry, fill with prune mixture and bake until a light brown. Beat egg white until stiff; add two tablespoons sugar, a few drops of vanilla flavoring and spread over top of tarts. Return to oven to brown. BANANA TARTS Cover the backs of small patty pans with thinly-rolled pastry. Prick with a fork and bake in a hot oven seven to ten minutes. Remove the pastry-shells and fill with sliced bananas. Cover with un- sweetened whipped cream and serve at once. PINEAPPLE TARTS Roll left-over pastry to about one- fourth inch thickness. Cut into circles and from one-half, cut out round centers, leaving a ring of pastry. Moisten the edges of the circles and press a pastry ring on top of each. Bake in a hot oven until brown. Cool and heap the centers with a mixture of well-drained crushed or grated Hawaiian pineapple and pow- dered sugar, allowing one-half cup of the pineapple to three tablespoons powdered sugar. BANBURY TARTS One and one-half cups sugar Four tablespoons flour Two eggs Two cups raisins One-half cup candied orange peel. Mix the sugar and flour and add the eggs, beaten slightly. Cut the raisins and orange peel into pieces and add to the first mixture. Roll pastry an eighth of an inch thick and cut into rounds three or four inches in diameter. Spread one-half of each round with the mixture, moisten, fold, and press the edges to- gether. Bake about fifteen minutes in a hot oven. Sprinkle with powdered sugar before serving. Instead of the candied orange peel the grated rind of one orange may be used. DESSERTS 131 Desserts APPLE CHARLOTTE (A Pudding) (Ivy Crane Shelhamer) Thickly butter a deep baking dish. Line bottom and sides with very thin slices of bread and butter, cut into small pieces. Fill center with slices of sour apples. Cover with one cup of su?rar. Add two tablespoons butter and a little lemon juice or some spices. Soak enough slices of buttered bread for top in milk or water. Cover dish, and bake about two hours in moderate oven. Serve with boiled sauce or soft custard. A Peach Charlotte is made the same way, leaving in a few of the peach stones to flavor. BOILED CUSTARD (For Pudding) (Ivy Crane Shelhamer) Heat one pint of sweet milk in a double boiler, but do not let it boil. Then pour it over the following mixture: Well-beaten yolks of four eggs Four tablespoons sugar Pinch of salt One teaspoon sifted flour Small lump butter Nutmeg or vanilla. Place all in double boiler again, and heat. Do not boil. Set aside to cool. Pudding and sauce should be served warm. APPLE PORCUPINE Pare and core apples and boil until tender in water sweetened to taste. When done, remove from syrup to drain and cool. Have ready some blanched almonds which have been split open and crisped after blanching. Stick apples thickly with almonds, return to oven until nuts are tipped with brown. Remove, cool and fill core with jam. Serve with whipped cream. APPLE SAUCE DESSERT (Lillian Church Raymond) About 15 cents worth of graham crackers, rolled fine Apple sauce prepared with lemon juice, nutmeg, etc. In well-buttered pan, place layer of cracker crumbs, then a layer of apple sauce, until pan is filled. Place pieces of butter on top and bake three-fourths hour. Cool and place in ice chest until next day. Turn out on plate, slice and serve with whipped cream. AN APPLE SWEET Peel and core some nice sized apples and fill centers with butter. Put them on a well-buttered dish and pour Karo syrup over apples. Bake in fairly-hot oven until tender, basting well with syrup. Take them from pan and sprinkle with grated cocoanut. Serve with whipped cream. APPLE DUMPLINGS Two cups flour Four level teaspoons baking powder Salt One large tablespoon shortening Milk enough for soft dough. Roll into sheet one-half inch thick; cut into large rounds. Heap sliced apples in center of each; season with one table- spoon of brown and one tablespoon of white sugar, a little cinnamon and nut- 132 EASTERN STAR SELECT RECIPES Good Cooking Can Be Best Accomplished in an Up-to-date Kitchen You will be pleasantly surprised at the moderate cost of a spotless sink and an automatic hot water system, installed in your kitchen. Our reputation for quality work, dependable wares, and reasonable rates is well established. Come in or phone and we will gladly call. We most cordially invite you to visit our sales and display room H. DIXON 2331 J STREET SACRAMENTO, CAL. DESSERTS 133 meg and a piece of butter size of a small nut. Fold into ball. Place in baking dish; fill dish half full of water and bake three-fourths hour in moderate oven. Serve with sauce. Sauce for Dumplings One cup sugar One tablespoon cornstarch One piece of butter size of egg One-fourth cup vinegar One tablespoon vanilla Boiling water to make fairly thick sauce. CINNAMON APPLES (Maud E. Bowes, P. G. M.) Six large apples Four cups sugar Three large tablespoons cinnamon candies Select large even-sized Spitzenberg apples. Peel and cut in halves, removing core. Place sugar in preserving kettle adding only water enough to make a very rich syrup, then add three heaping table- spoons of the bright red little cinnamon candies. Drop the apples into the hot syrup and cook gently until the apples are tender but not soft. When cold turn the apples several times in the syrup to ebsorb the color and flavor. To be served with meats or as a des- sert. Small whole apples that will keep firm in the cooking may be treated in the same way. APRICOT RICE PUDDING One cup cooked apricots One cup cooked rice Two cups scalded milk One-third cup sugar One egg, beaten One teaspoon cornstarch One teaspoon butter. Add cornstarch to sugar, then combine with beaten egg; pour hot milk over mix- ture, add rice and the apricots. Pour into a greased pudding dish and bake in a moderate oven until firm. Serve hot or cold. Any left-over cereal may replace the rice. RASPBERRY JAM PUDDING One-fourth pound sugar One-fourth pound butter One-fourth pound flour Two large tablespoons jam One tablespoon bread crumbs (sifted) Two eggs One-half teaspoon soda mixed in flour. Steam three hours. Sauce Yolks of four eggs Two cups sugar Rind and juice of two lemons Butter size of an egg Four tablespoons water. Cook all together until thick, add beaten whites. APRICOT BETTY Remove the crusts from four slices bread, spread with softened butter and cut each slice in three pieces of uniform size. Drain the juice from two cups cooked apricots. Put a layer of bread in a pudding dish, then a layer of the apricots, alternating layers until dish is filled. Add the juice of one-half lemon to one cup of the apricot juice; then place in a moderate oven until brown. Serve with cream or a pudding sauce. APRICOT PARFAIT One cup cooked apricots, mashed to a Pulp One and one-half cups apricot juice or hot water One cup sugar Three egg whites One cup whipped cream. Boil the apricot juice or water with sugar until it forms a syrup. Beat whites of eggs until stiff, then gradually pour over the hot syrup, beating well with an egg beater. Beat until cool; add apri- cot pulp and fold in the whipped cream. Pour into a covered mold and pack in equal parts of cracked ice and salt and allow to stand several hours. Turn from mold to serve. APRICOT FLUFF One cup cooked apricots One teaspoon pineapple flavoring Two cups whipping cream One-third cup powdered sugar. Drain the cooked apricots of all the juice, then mash to a pulp. Whip cream until firm, but not too stiff; add sugar and flavoring, then fold in the apricot pulp. Line sherbet glasses with split lady fingers and fill with mixture; gar- nish with maraschino cherries. Chill be- fore serving. APRICOT SHORTCAKE Two cups sifted flour Four teaspoons baking powder One-half teaspoon salt One tablespoon sugar Two tablespoons shortening Three-fourths cup milk. 134 EASTERN STAR SELECT RECIPES Sift dry ingredients, rub in shortening, add milk and mix to a soft dough. Roll out to fit a layer cake pan, brush over with melted shortening and bake in a hot oven. Split open, spread with softened butter, cover each layer with cooked apri- cots. Serve with cream. APRICOT COBBLER One egg, well beaten Two-thirds cup sugar One cup sifted flour One teaspoon baking powder One-fourth cup milk One-half teaspoon vanilla Two tablespoons melted butter Ofae cup apricots (cooked). Add sugar to beaten egg gradually, beating well; add flour sifted with baking powder, alternately with milk; beat well, add flavoring and melted butter. Put apricots in a butter baking dish, pour over batter and bake in a moderate oven. Serve with juice from apricots or a pud- ding sauce. ALMOND BAVARIAN CREAM Two tablespoons gelatine, one-third cup cold water (soak two minutes) One and one-half cups scalding milk One-half cup bar sugar. After soaking gelatine, add milk and set aside to cool. Beat whites of three eggs, add pinch of salt; add eight table- spoons whipped cream and one-half cup sugar. When gelatine has cooled beat into egg mixture a little at a time. This is the point at which you may vary Bavarian Cream. In this instance add two cups blanched almonds which have been chopped almost toa paste. Before adding almonds, mixture should be beaten until it begins to set. Flavor with one teaspoon almond extract. BAKED BANANAS (Clara A. Giberson, P. G. M.) Peel and slice six bananas, lengthwise. Place in suitable baking pan. Mix two tablespoons melted butter, four table- spoons white sugar, one teaspoon lemon juice and pour over the fruit. Bake twenty minutes. Serve with whipped cream. BAKED BANANAS (Grace Hicks) Four large bananas Cinnamon Lemon juice One-fourth cup sugar (granulated) Two tablespoons cornstarch Three-fourths cup hot milk or water Two tablespoons butter Two eggs Salt Two tablespoons powdered sugar One teaspoon vanilla. Method: Peel the bananas, divide into quarters and cut each quarter across. Place in a buttered baking dish, sprinkle with a little cinnamon and lemon juice. Mix the sugar, cornstarch and salt in a saucepan, add the milk or water, butter and well-beaten egg yolks. Stir thor- oughly, then cook until thick and smooth. Stir constantly while cooking. Pour this mixture over the bananas and bake in a moderate oven for one-half hour. Then cover top with the stiffly-beaten whites of eggs to which two tablespoons of powdered sugar and one teaspoon of vanilla have been added. Put in a mod- erate oven to brown. Serve hot or cold. BAVARIAN CREAM (Mabel B. Seymour) Soak one-half box gelatine in one-half cup cold water. Beat four eggs and one- half cup sugar together, add one pint of milk which has been brought to boil- ing point. Add gelatine and any flavoring to taste (sherry or fruit juice and more sugar if nesessary). When partly set, whip in one pint of cream that has been whipped stiff. Set in ice to harden. Serve with whipped cream in which bananas have been crushed and beaten. BAVARIAN CREAM (Darwin W. Pierce) One tablespoon gelatine softened in one- fourth cup cold water; set in hot water and dissolve One cup grated pineapple One tablespoon orange juice One-half cup sugar Sprinkle of salt. Fold in one cup whipped cream; set on ice to cool. Serve six or eight people. STEAMED BREAD PUDDING (Ivy Crane Shelhamer) One large loaf bread broken into small pieces, without crusts, and soaked in two cups milk for five minutes Add three eggs, well beaten One cup sugar Three-fourths cup melted butter One and one-half cups halved raisins One cup broken walnut meats (optional) DESSERTS 135 One teaspoon cinnamon One-half teaspoon cloves One-half teaspoon nutmeg One-half teaspoon allspice Two heaping taspoons baking powder. Steam three hours in double boiler and serve warm with hard or boiled sauce, or both. BJORNSON PUDDING (Very delicate) (Mrs. P. W. Dohrmann) Two cups milk Three eggs One cup sugar One-half package gelatine Three-fourths cup chocolate. Soak the gelatine in a little cold water, when dissolved add the chocolate pre- viously well mixed in the milk. Boil all together five minutes. Set aside to cool. When cool add the three yolks which have been w T ell beaten with the sugar. Allow this to stand fifteen minutes while beating the whites stiff. Flavor with vanilla and add all together. Pour into molds and set on ice. Serve with whipped cream. CARAMEL PUDDING (Evelyn Bliss) Boil one can Eagle Brand milk in a pan of water for three hours. Keep milk covered and boiling; when cool enough to handle cut offi top of can and cream will be one sold piece, dark brown. Cut any plain cake in round slices size of can, place one on plate and layer of caramel and another slice of cake, cover with whipped cream and sprinkle with nuts. Will serve about eight persons. CARAMEL CUSTARD Three eggs, well beaten Three tablespoons sugar One pint milk Pinch salt Caramel flavoring to taste. Heat milk and pour over well-beaten eggs and sugar; add salt and flavoring. Grease custard cups very lightly with good butter. Fill with custard. Set cups in baking pan half filled with water and bake in moderate oven until set, being careful not to bake too long or custards will whey. CARAMEL FLAVORING Cook one and one-half cups of sugar with one-half sup of water until it browns. Carefully stir the brown through the whole. When all is a rich golden brown add one-half cup of cold water. Return to fire until melted. CHOCOLATE BAVARIAN CREAM Two tablespoons gelatine One-fourth cup cold water One-half cup hot milk One-half cup sugar Two squares or tablespoons chocolate (rounded) Two cups pastry cream. Soak gelatine, melt chocolate with milk and sugar, add gelatine to hot mixture. Cool. When it begins to thicken, fold in whipped cream. Pour into molds. Charlotte Russe Line molds with lady fingers and pour in Bavarian. Strong coffee. Sweeten to taste. CARAMEL CUSTARD (Ivy Crane Shelhamer) Brown four tablespoons sugar to a golden brown, add two cups milk, and let stand until sugar melts; beat four eggs thoroughly and mix with one more cup milk, add to first mixture and stir well. Pour into cups and stand in pan half full of water in oven. Bake slowly, about thirty minutes. Never let water in pan poil, or custard will be watery. CITRON PUDDING Beat the yolks of ten eggs with a pound of sugar and a half pound of butter. Cut a pound of citron in pieces, stir in. Line a pudding dish with stale cake. Pour in the mixture and bake. Eat with sauce. CRACKER TORTE (Serves 6) (Good for Children) Eight crackers, rolled fine Three-fourths cup walnuts Five egg yolks, well beaten Three-fourths cup sugar. Cut in beaten egg whites. Bake the same as Graham Torte at least twenty minutes. Spread with tart jam or jelly. Serve with whipped cream. CARAMEL PUDDING (Pauline Brundage) Brown one cup of sugar, when brown add two well-beaten eggs, scant three- quarters cup sugar, scant one-half cup flour, scant three cups milk, salt; stir till thick and add vanilla. When cold serve with cream. 136 EASTERN STAR SELECT RECIPES CHESS PIES (Beulah Morrill) One cup sugar Two eggs, unbeaten One-half cup butter One cup walnuts One cup raisins. Cream butter, add sugar gradually, then other ingredients. Mix well. Put above filling in gem tins, which have been lined with a rich pie crust. Bake in slow oven. Makes about twelve pies. DATE PUDDING (Adah S. Noland) One cup dates, cut in pieces One cup English walnuts, cut not too fine One cup toasted bread crumbs One cup sugar Whites of three eggs, well beaten. Stir or fold the above ingredients into the eggs, put in buttered pan and bake in slow oven one-half hour. If eaten hot serve with a lemon sauce, if cold slice and use whipped cream or a-la-mode. DATE PUDDING (Serves 5) (Good for Children) One-half cup sugar One egg One-fourth cup flour One-eighth teaspoon salt One cup dates, seeded and cut in small pieces One-half cup walnuts or pecans, chopped. Mix sugar and egg. Mix fruits, nuts and dry ingredients and add to the first. Bake thirty to forty minutes. Moderate oven (350). Served with whipped cream. Bake in small dishes set in pan of water. Butter baking dishes. DATE PUDDING (M. B. S.) One-fourth cup butter One and two-thirds cups flour One-half cup molasses One-half cup milk One-half level teaspoon soda One-fourth level teaspoon salt Cinnamon, cloves, nutmeg, mace Three-fourths cup dates, chopped (gen- erous) Four figs (large) One-half cup walnuts. Method: Melt butter, add molasses and milk, then flour sifted with soda, salt and spices. Beat well, then add fruit. Turn into well buttered individual molds and steam two hours. Serve with whipped cream. DATE PUDDING (Anna D. Dudderar) Whites of two eggs, beaten very light; add yolks and beat again. Sift together one cup sugar, one rounded teaspoon baking powder and one and one-half tea- spoons flour; beat this into the eggs very slowly; add one cup dates and one cup English walnuts, cut coarsely. Bake in square tin very slowly for one hour. Serve with whipped cream. GRAPENUT PUDDING (Portia M. Clark) One cup walnuts (coarsely chopped) One cup raisins One package dates (cut in small pieces) One-half cup sugar One and three-fourths cups Grapenuts. Soak three tablespoons Knox gelatine in one-half cup cold water for ten min- utes. Then add two cups boiling water; then sugar and other ingredients. Put in ice box and stir several times during BORN BROS. | GROCERS I ! SOOST BROS. Sutter Fort Meat Market Choice Meats and Poultry ! , 2730 J Street Prompt Service and Satisfaction Our Aim Phone Cap. 1610 Sacramento! -. .. .,__.._.. ,, .. 1 Main 285 Sacramento DESSERTS 137 the day. Serve with whipped cream. A nice dessert to be made the day before using it. GRAPENUT PUDDING (Dr. Lew Wallace, P. G. P.) Two eggs Three-fourths cup milk Three-fourths cup sugar Two cups Grapenuts One large cup raisins Three tablespoons melted butter Flavor with one tablespoon whiskey. Beat eggs, add milk, sugar, Grapenuts, raisins, and flavoring. Cook forty-five minutes in a double boiler. Serve with hard sauce or whipped cream. ICE CREAM SANDWICH (Gertrude Skelly) Between two slices of cake place a slice of ice cream which has been molded in brick form. Serve with chocolate fudge sauce of marshmallow sauce. Use chocolate or strawberry ice cream with any white or yellow cake with chocolate sauce, and vanilla ice cream with choco- late cake using marshmallow sauce. Chopped almonds may be sprinkled over each. HOT SNOW BALLS One-half cup butter One cup powdered sugar Whites of six eggs Three cups pastry flour One-half cup milk Three teaspoons baking powder One teaspoon vanilla. Method: Cream the butter, add sugar and beat for five minutes. Sift flour, measure, add baking powder and sift two times more. Add to butter and sugar mixture alternately with the milk. Beat thoroughly. Lastly fold in the stiffly-beaten whites of eggs, to which vanilla has been added. Fill buttered cups one-half full of batter and steam for thirty minutes. Serve with orange marmalade and whipped cream or with your favorite sauce. This quantity will serve twelve people. KISS PUDDING Beat the yolks of three eggs and one- half cup sugar until light, add one and one-half tablespoons of flour or corn- starch, stir in one pint of boiling milk, stir on the stove until thick, pour into a pudding dish, beat the whites of eggs with half a cup of sugar, spread over the top and brown. Or stir stiffly-beaten whites into pudding mixture while hot. The latter method makes a light, fluffy pudding. LOVERS' DELIGHT (Evelyn Bliss) One pound marshmallows, cut into pieces Medium size bottle maraschino cherries, cut up Two cans (small) grated pineapple. Pour all over marshmallows, let stand over night. One pint whipped cream One-half cup chopped walnuts. Mix. MARSHMALLOW PUDDING (S. R. R.) Four eggs, whites One teaspoon vanilla One cup sugar One tablespoon gelatine, dissolved in tumbler of luke warm water. Whip mixture twenty minutes, or until it becomes stiff. MARSHMALLOW DELIGHT One-half pound marshmallows One-half pint whipping cream Two cups strawberries One-half cup sugar One teaspoon vanilla. Method: Whip cream until very thick, add sugar and vanilla and beat slightly. Cut each marshmallow in four pieces, add to whipped cream and set on ice for at least two hours. Stir several times dur- ing this period. Then add the straw- berries which have been cut in small pieces. Let stand for one-half hour more before serving. Serve in chilled sherbet glasses with lady fingers or sunshine cake. Note Strawberries must be ripe and sweet. Fresh peaches may be used in place of strawberries if preferred. MACAROON PUDDING (Mrs. Potter) One-half box gelatine, soaked in one-half pint cold water One-fourth pound stale macaroons, soaked in sherry wine lOc candied cherries One slice candied pineapple Five eggs One pint milk Two-thirds cup sugar One tablespoon walnuts One teaspoon vanilla. 138 EASTERN STAR SELECT RECIPES Beat eggs separately, add sugar to yolks, pour over milk which has been brought to boiling point. Add gelatine and stir until dissolved. Remove from fire, add fruit, nuts and macaroons, vanilla and lastly the beaten whites. Cool and turn into molds to harden. Serve with whipped cream. N. B. I have found that it is best to cool pudding before adding whites of eggs. Then the fruit does not all settle to bottom. ORANGE PUDDING Three oranges Six eggs One cup sugar Two lemons One orange One-half pint pastry cream One box lemon Jello. Peel and cut the three oranges in small pieces. Set aside. Separate eggs, beat yolks stiff, mix smooth with the sugar. Add the juice of the two lemons, the juice and rind of the fourth orange. Add the cream, the whites of the eggs, beaten to a stiff froth, then the cut oranges, and lastly the lemon Jello which has been dissolved in a small quantity of boiling water. Stir thoroughly. This can be served individually in sherbet glasses, or as a whole. ORANGE PUDDING (Mabel B. Seymour) One cup stale bread crumbs One cup granulated sugar Yolks of two eggs Whites of four eggs Grated rind and juice of one-half orange. Cover bread crumbs with hot milk enough to just cover and add pinch of salt. Beat yolks until creamy, add to bread, add grated rind. Beat whites until stiff; beat in sugar, add to bread crumbs, then add juice and rind of orange. But- ter baking pan, set in pan of water, bake slowly until firm. Serve with Golden Sauce. Golden Sauce One-third cup butter (packed) One cup powdered sugar One-third cup milk Yolks of two eggs Juice of one-half orange. Cream butter and sugar until foamy. Beat eggs until creamy, add to butter; pour hot milk over mixture and return to fire, cook until egg is done, over boil- ing water. Serve hot. ORANGE WHIP (Ten Servings) One envelope of gelatine or two table- spoons gelatine, dissolve over hot water in double boiler One pint orange juice Sugar to taste One-half cup cold water Juice of one lemon (or two). Cool and beat until stiff. PEACH RICE CUSTARD (Mrs. C. E. Abbott) One cup cooked rice One-half cup sugar One cup milk Two eggs One-half cup nut meats Four peaches One-fourth teaspoon cinnamon. Method: Peel and halve peaches, re- move stones and place with cavities up in a baking dish and fill cavities with chopped nut meats, sprinkle cinnamon on peaches. Make a custard of sugar, eggs and milk and add the cooked rice. Pour this over the peaches and bake in a slow oven for thirty minutes. Serve with cream or sauce. PEACH DUMPLING Blue Ribbon peaches Biscuit dough. Make rich baking powder biscuit dough. Roll dough as for biscuits, but cut in four-inch squares. In center of each square place two half peaches (cooked). Bring the four points of square together at top and press edges together. Place in greased baking dish. Make the following sauce: Two cups peach juice One cup sugar Small piece butter Spice to taste. When boiling hot pour over dumplings in baking dish. Bake for three-quarters of an hour. PRUNE DUMPLINGS Mix baking powder biscuit mixture. Roll dough as for biscuits, but cut in four-inch squares. In the center of each square place one or two cooked prunes with pits removed bring the four points of the square together at the top and press edges together. Place in greased baking pan; surround with prune juice and bake in a hot oven. DESSERTS 139 PRUNE WHIP One-half pound prunes, stewed and pitted Whites of six eggs Yolks of four eggs One cup sugar (powdered) One tablespoon lemon juice Chopped nuts to taste. Chop prunes; add lemon juice; beat whites until stiff; add sugar and then prunes; beat all together; beat yolks until creamy; add to whites and prunes. Butter baking dish, set in pan of water; bake slowly until firm. Serve with whipped or plain cream. PRUNE CHOCOLATE PUDDING One and one-half cups fine cracker crumbs Two cups milk One-third cup brown sugar One-half teapsoon salt One egg One cup prunes, cooked and chopped One teaspoon vanilla Two squares unsweetened chocolate. Scald milk, add crumbs and soak fif- teen minutes; add remaining ingredients, pour into a greased pudding dish, bake until firm. Serve with custard sauce or cream. PRUNE PUDDING (For Winter Serves 6) (Minnie E. Seymour) One cup chopped prunes (cooked) One-fourth cup sugar One-half cup chopped nuts One-half cup milk One teaspoon vanilla One tablespoon butter (melted) Three-fourths cup dried bread crumbs One teaspoon baking powder One-eighth teaspoon salt. Mix all ingredients. Pour in buttered baking dish. Place dish in hot water. Bake twenty minutes. Serve hot or cold with sauce or whipped cream. PRUNE DUFF Two cups sifted flour Four teaspoons baking powder One-half teaspoon salt Two teaspoons butter or substitute Three-fourths cup milk Two cups cooked prunes One lemon (juice and grated rind). Sift dry ingredients; rub in shortening with finger tips, then add milk, gradually mixing with a knife. Grease a baking dish; add prunes, sprinkle with the lemon juice and grated rind; dot over with small bits of butter, then cover with dough. Steam over boiling water about thirty minutes, covering kettle closely and do not uncover during the time for cooking. Serve hot from the baking dish with any pudding sauce. PLUM PUDDING One cup soft bread crumbs One cup chopped suet One cup chopped apples One-half cup brown sugar One cup chopped, uncooked prunes One cup shredded citron One cup flour sifted with one-fourth tea- spoon each of salt and soda, one-half teaspoon nutmeg, cinnamon, cloves and allspice. One-half cup molasses Three eggs, beaten separately. Mix in order given, folding in the beaten white of egg at the last. Grease a pudding mold, pour in the mixture, hav- ing mold only two-thirds filled. Adjust cover and place on a rack in a kettle of boiling water and steam about three hours, having water boiling constantly. IRISH PLUM PUDDING One cup grated potatoes One cup grated carrots One cup suet One cup sugar One cup raisins One cup currants One and one-half cups flour One level teaspoon soda Little salt and spices. Steam three hours. Serve with vine- gar sauce. PLUM WHIP Into large, deep bowl put one cup pre- served plums, freed from skin and stones and cut in pieces, one cup powdered sugar, whites of five eggs, two table- spoons plum syrup, two tablespoons lemon juice. Beat twenty minutes with an egg beater. Serve in parfait glasses lined with lady fingers. (Could add one tablespoon gelatine). PINEAPPLE TAPIOCA (Viola Rablin) One can sliced pineapple, cut in small cubes One-half cup water One-half cup pearl tapioca Juice of one lemon One cup sugar Whites of two eggs. 140 EASTERN STAR SELECT RECIPES Soak the tapioca in cold water for three or four hours and drain; add the water and juice of pineapple to tapioca and cook until clear or transparent; add the pineapple, lemon juice and sugar, then cook until the whites of eggs are stiffly beaten; add the hot mixture to eggs and fold in carefully. Pour into dish, chill and serve with cream, beaten. PLUM PUDDING (B. L. Meyer) One pint pulled bread crumbs One teaspoon cinnamon One teaspoon nutmeg One-half teaspoon cloves One cup flour One cup brown sugar One-half pound suet One-fourth pound citron and candied lemon and orange peel. Mix above thoroughly. I put the suet, citron and peel and any bread crust through the food grinder. Dissolve one teaspoon soda in two tablespoons water and add to one cup New Orleans or dark Karo syrup. Add one well-beaten egg, the juice and grated rind of one lemon, and pour all into the dry ingredients. If you have brandy, put in two tablespoons. ! H. 0. ADAMS | Tile Contractor Office and Showroom at 2610 Eye Street Main 2376-W Bathrooms Sinks Mantels We Specialize in Remodeling Estimates Furnished on Request) Pack in well-buttered molds and steam four hours or cook in fireless cooker. The longer it is cooked the better. PINEAPPLE SPONGE (Mary B. Dixon) One-half envelope Knox gelatine Yolks of three eggs Grated rind of one lemon Two tablespoons lemon juice One-half cup sugar Few grains salt Two-thirds cup shredded pineapple One-third cup cold water One-half cup pastry cream Whites of three eggs. Beat yolks of eggs slightly and add grated rind and juice of lemon, sugar and salt. Cook in double boiler, stirring constantly until mixture thickens. Re- move from stove and add gelatine (which has been soaked in one-half cup cold water five minutes) and pineapple. When mixture begins to set, add cream beaten until stiff, and whites of eggs beaten stiff. Turn into mold that has been dipped into cold water. Place in ice box. Remove from mold and serve with whipped cream. PINEAPPLE AND RICE DESSERT (May S. Walters) One cup cooked hot rice One cup pineapple One-half cup sugar. Mix together and put on ice. Add one cup whipped cream and serve in glasses. Pour pineapple syrup over top. Can add chopped nuts. PINEAPPLE CREAM (Zella Whitford Samson, W. G. M.) One large can of sliced pineapple, one- half pint cream, twenty marshmallows. The night before serving open can of pineapple and drain off juice. Cut slices into small pieces and add marshmallows cut in pieces. In morning stir several times so marshmallows will dissolve. Then beat cream and stir into mixture. Serve ice cold in sherbet glasses. RAISIN PUFFS (Mrs. Paul Oakley) One-half cup butter (small) Two tablespoons sugar Two eggs One cup milk Two cups sifted flour DESSERTS 141 Two teaspoons baking powder Lemon flavor One cup chopped seeded raisins Steam one-half hour in greased cups. This fills eight cups. Serve with hot or hard sauce, or both. Hot Sauce One-half cup butter One cup sugar One level teaspoon cornstarch One egg, well beaten. Mix well and add boiling water till thick; boil a few minutes; add lemon flavoring. Hard Sauce Cream powdered sugar and butter and flavor. QUICK DESSERT One-half cup chopped nuts One-half cup sugar Two eggs. Beat this together. Five soda crackers, mashed Little flavoring. Grease pan well. Bake in hot oven about ten minutes. Put jam or any fruit on top. Over this put whipped cream. RICE RAISIN CREAM (Serves 8) One-half envelope gelatine One tablespoon lemon juice One cup hot fruit juice (orange, pine- apple, etc.) One-fourth cup sugar One cup raisins One cup cooked rice Three-fourths cup cream, whipped (after whipping) One-half cup cold water. Chop raisins and pour over them the hot fruit juice and let stand one-half hour. Soften gelatine in one-fourth cup boiling water. Add sugar and stir in fruit and rice mixture. Cool and fold in whipped cream. (Better to put in liquid.) Turn into mold and chill. Serve with whipped cream. STEAMED CARROT PUDDING (Mrs. Stella Wainscott) One cup grated raw carrots One cup grated raw potatoes One cup brown sugar One and one-half cups flour One cup seeded raisins One cup nuts One-half cup butter One teaspoon salt One teaspoon cinnamon One-half teaspoon cloves One-half teaspoon nutmeg One teaspoon soda mixed with potatoes. Mix and sift dry ingredients, then mix with other ingredients in order given. Steam three hours. Serve with a pud- ding sauce. VANILLA PUDDING One quart milk Pour ounces sugar Four ounces flour Four ounces butter One-half stick vanilla bean One tablespoon cornstarch Six eggs. Cream the sugar, flour and butter to- gether. Then bring the milk to which the vanilla bean has been added to a boil, and mix wiith the above. Stir over the flame until thick. Remove and gently beat in the yolks of the eggs and the cornstarch, mixing well. Fold in lightly the whites of the eggs, beaten stiff. Pour into buttered pudding forms, which are to be placed in a pan containing two inches of water. Allow to stand in a moderate oven for forty-five minutes. When cool, turn out of mold and serve with chocolate sauce. Chocolate Sauce One pint milk Six ounces sugar Two ounces bitter chocolate One-half teaspoon cornstarch Four yolks of eggs. Beat the sugar and eggs together then add the melted chocolate and the corn- starch. Pour into the milk which has been allowed to come to a boil. Stir until thick, over the flame. A SIMPLE CHRISTMAS PUDDING (Mrs. R. F. Gilmore) One cup grated raw carrots One cup grated raw potatoes One cup chopped suet One cup brown sugar One pound chopped raisins One and one-half cups flour One teaspoon soda One teaspoon salt One teaspoon cinnamon One teaspoon nutmeg One teaspoon allspice Two tablespoons cold water. Mix thoroughly in order given, put in well-oiled pudding molds, filling two- thirds full; cover; steam five hours. Serve hot with hard fruit sauce. 142 Fassetfs Emporium Everything in Dry Goods r _ ^ ... 2 STORES 2824 35th Street 2805 J Street I Tel. Main 1419 Tel. Main 1423 j Tuesday and Friday evenings by appoint- | ment only Residence Phone Capital 654 Office Phone Main 5415 X-Ray Examinations A.Emerson Lower, D.S.C. Foot Specialist Lady Attendant 318-20-22 FORUM BUILDING SACRAMENTO Res. Phone Main 4743 Dr. Roy F. Buchman Osteopathic Physician 613 California State Life Building B. E. GADDIS Attorney-at-Law Phone Main 1005 Forum Building Sacramento, Calif. The Morrissey Company 811 J Street VALLEY SEED CO. Phone Main 585 REAL ESTATE " INSURANCE j 1006 J Street Sacramento, Cal. Phone Main 9934 Dominies Drink Shop I We Specialize in Orange Punch for Parties 1018 8th St., bet. J and K Sacramento I Charles O. Busick Thomas B. Leeper BUSICK and LEEPER Attorneys-at-Law California State Life Building Sacramento Phone Main 7886-W JOS. B. BEZDEKA Manufacturing Jeweler Diamonds and Watches j Phone Main 752 Room 308 California State Life Bldg. Sacramento L. M. SHELLEY Attorney-at-Law 326-27-28 Ochsner Building Sacramento A. DUNBAR & SON Wood, Coke, Coal and Blockwood Main Office, 806 Eye Street Phone Main 3867 j Branch Yard, 1804 27th Street Phone Main 2913 Since 1867 For Fine Quality Groceries Try FELDHUSEN'S 1418 9th Street Sacramento FROZEN DESSERTS 143 Frozen Desserts ANGEL PARFAIT One quart double cream One cup granulated sugar One-half cup water Three eggs, whites One-half cup chopped nuts One-half cup pineapple, chopped One-fourth cup candied cherries, chopped. Method: Cook sugar and water to- gether without stirring until you can blow a bubble as for angel cake. Pour over the stiffly-beaten egg whites and stir until cool. Whip cream and fold into icing; add nuts, pineapple and cherries. Pack in ice and salt and let stand four hours. Use three parts of ice to one of salt. APRICOT ICE (Sybil Johnson) One quart can of apricots One small can of grated pineapple Juice of two lemons Juice of two oranges Three cups of boiling water Two cups of sugar. For two-quart freezer use two cups of water and one and one-half cups sugar. APRICOT SHERBET Two cups cooked apricots and juice Two cups boiling water One cup sugar One lemon (juice and grated rind). Press apricots through a colander. Boil sugar and water together five minutes. Cool, add lemon and apricot pulp and freeze to a mush; add two stiffly-beaten egg whites and freeze until firm. Then, pack and allow to stand two hours or more. APRICOT HENRI (Ruth Seymour) One can apricots (two and one-half pounds) One and one-half cups orange juice One-fourth cup lemon juice Pinch of salt One cup sugar. Put drained apricots through strainer, to syrup, add fruit juices, sugar, melted in the syrup. Add apricots; freeze. Eat at once or repack for about one hour and garnish with marshmallow cream. CHOCOLATE ICE CREAM (One Quart) One and one-half cups milk One cup pastry cream One and one-half cups sugar One egg Pinch salt Two tablespoons chocolate. Method: Same as frozen pudding. Cook chocolate in hot milk. FROZEN PUDDING Two quarts milk One quart cream Five eggs One pound sugar Flavoring. Heat milk in double boiler. Beat eggs and add sugar. Add to hot milk. Cook 144 EASTERN STAR SELECT RECIPES three or four minutes. Remove from fire. Cool. Just before freezing, add cream which has been whipped. Add flavoring and freeze. If using berries or any fresh fruits, thoroughly crush them and sweeten well. Use one pint of fruit to this amount. LEMON VELVET (Ice Cream) (Ethel McGilvray) Four lemons Two cups sugar One pint cream One tablespoon vanilla. Fill to within three inches of top of two-quart freezer. Freeze as soon as mixed. Do not pack. MAPLE PARFAIT Four eggs One cup hot maple syrup One pint pastry cream. Beat eggs, pour hot syrup over them. Cook in double boiler until thick, stirring all the time. Cool. Add to cream, beaten stiff. Mold and pack in salt and ice. Let stand three hours. PINEAPPLE ICE Mix one and one-half cups sugar and one cup hot water. Boil until the syrup spins a thread when a little is dropped from the tip of the spoon. Add one cup cold water, one-fourth cup lemon juice and two cups crushed Hawaiian pine- apple. Freeze until of mushy consistency and serve. Hesser's Pharmacy Down Town Prices 2800 T Street Phone Main 250 Prompt Delivery PINEAPPLE SHERBET (Grace E. Thorn) One pint cream One pint milk One pint sugar Juice of four oranges Juice of two lemons One large can crushed pineapple. Freeze milk, sugar and cream to a slush and add fruit. This makes one gallon. PINEAPPLE SHERBET (Milk 2 Quarts) Three cups milk or cream (cream best) One cup boiling water Five tablespoons lemon juice One and three-fourths cups sugar Three-fourths cup orange juice One can grated pineapple (large). Pour boiling water over sugar, add lemon juice, cool, add pineapple and orange juice. Add milk slowly, stirring constantly. Freeze immediately, as it may curdle. Three parts of ice to one part salt for sherbet. Four parts of ice to one part salt for ice cream. Even portions i'or frappe. One quart serves eight people. STRAWBERRY ICE CREAM Two cups sugar and one cup water, boiled ten minutes. Pour over one large basket strawberries which have been crushed. When cold whip one pint pastry cream, add strawberry mixture and freeze. ! ! I MILES & HANLON | : = Men's Furnishings j 605 K Street I Phone Main 2520-R Sacramento F. KAUFFMANN Dealer in Groceries and Provisions I IHIGGS & CORLIES Tavern Pharmacv Corner 28th and S Streets Phone Main 5930 Sacramento 2801 M Street I Phone Main 6568 Sacramento, Calif. CONFECTIONERY 145 Confectionery GENERAL HINTS ON CANDY MAKING I advise the use of a candy thermome- ter, although this is not absolutely necessary to secure good results. If a marble slab cannot be had, a large platter answers the purpose very well. Use only the purest and best of ail ingredients. See that you arrange the fire so thai a good steady heat may be had. Stir gently, that the candy may not grain. Measure all ingredients carefully, using the standard half-pint measuring cup. All measurements are level. CREAM CARAMELS (Marie Hamel) One and one-fourth cups sugar One pound or one big kitchen spoon of glucose One egg One pint cream One-fourth cup butter One-half cup flour One cup nuts (if desired) Pinch salt. Mix sugar and glucose in a large sauce- pan. Beat the egg well and gradually beat into it the pint of cream. Then add one cup of this cream mixture to the sugar and glucose. Bring this mixture to a boil, stirring so as not to allow it to burn. After this has boiled up well, add the rest of the cream mixture. Letting it boil all the time. Heat the flour in the oven. Mix it with the one-fourth cup of butter, until a smooth paste is made. Add some of the boiling mixture to the butter and when enough is added to make the butter and flour like a liquid, pour it slowly into the boiling mixture. Then stir it well, for here lies the secret of good caramels. Do not allow it to lump. Cook until it becomes a nice deep brown and will leave the pan. Try some in a dish and if it hardens quickly it is done. When done take from the fire, add pinch of salt and stir in nuts. Do not stir any more but pour into buttered tins. If stirred a great deal before turn- ing into tins it will not be chewey and be more like fudge. DIVINITY CANDY No. 1 Three cups sugar One cup light syrup One cup water. Boil until it threads. No. 2 Whites of three eggs, well beaten. Boil one cup sugar and one-half cup of water until it threads, pour over beaten whites; add vanilla and beat thoroughly; then add No. 1. Beat until very stiff, add chopped walnuts. Spread in pans to cool. DIVINITY (B. L. Meyer) Three cups granulated sugar Three-fourths cup white Karo syrup Three-fourths cup water One pinch cream tartar One and one-half teapsoons baking pow- der Whites of two eggs (well beaten) One cup chopped walnuts. Mix sugar, baking powder, syrup, water and cream tartar; boil until it forms a hard ball in water and also threads well. 146 EASTERN STAR SELECT RECIPES Pour half of above mixture into beaten whites and beat well, then add the other half together with the nuts and beat again. Drop quickly on waxed paper. DIVINITY (Candy) (Louise Mae Elsensohn, P. G. M.) Three cups sugar One-half cup water (boiling) One-half cup Karo syrup One cup nut meats One cup Sun-maid raisins Two egg whites One-fourth teaspoon vanilla. Stir sugar and boiling water and syrup; boil without stirring until it will form a hard boil when tested in water, then add slowly to the stiffly-beaten whites of eggs, beating constantly. Add nuts and vanilla; beat. Drop or spread on buttered sheet or plate. GRAPENUTS DIVINITY FUDGE Two cups sugar One-third cup water Whites of two eggs One teaspoon vanilla One cup stoned dates One-half cup Grapenuts Method: Put sugar and water in sauce pan, stir until dissolved, bring to boiling point and boil without stirring to 238 F., or until syrup will spin a long thread. Beat whites of eggs until stiff but not dry, then add syrup in a slow steady stream beating constantly with an elec- tra egg beater until the mixture gets stiff. Add vanilla, dates which have been cut in small pieces, and Grapenuts. Mix thoroughly, then drop with a teaspoon in small heaps on waxed paper. This candy is nice for invalids or those who cannot eat a rich candy. EGYPTIAN PASTE No. 1 One and one-half packages Knox gelatine dissolved in one cup cold water twenty minutes. No. 2 Two pounds granulated sugar dissolved in one and one-half cups boil- ing water. Bring to a boil. Pour No. 2 on No. 1 and boil twenty- five minutes (or much longer) in double boiler to prevent burning; add two tea- spoons peppermint essence. Take out one cup, color with Burnett's green col- oring. Then turn into whole. Turn into flat pans to cool. Sugar with powdered sugar after cutting into squares. N. B. This can be divided and one- half colored pink and flavored with win- tergreen. UNCOOKED FUDGE Seven ounces of sweet coating chocolate One tablespoon butter One cup confectioner's sugar Two eggs One cup English walnut meats One and one-half teaspoons vanilla Method: Melt chocolate over hot water, add butter, sugar and yolks of eggs which have been beaten until thick and lemon colored; beat whites of eggs until very stiff and add to the above mix- ture together with the walnuts cut in pieces and vanilla. Beat all together thoroughly and spread in a buttered pan. When firm, cut into squares. This fudge is always soft and creamy. FONDANT Five cups granulated sugar One and one-half cups water. Place over slow heat, stir until dis- solved, then bring quickly to boiling point. Add one-fourth teaspoon cream of tartar. Place cover on, boil one min- ute. Remove cover, continue boiling un- til it reaches 238 (soft ball). Wash down sides with fork when it begins to crystalize. When done pour into platter quickly rinsed in cold water. Cool to 100 (lukewarm), manipulate with spat- ula, then knead with hands. Put in stone jar and cover with wet cloth. HAZEL'S SOFT FUDGE Three and one-half pounds sugar One pint cream One pint milk Cream of tartar size of hazelnut. Stir until it commences to boil, then add cream of tartar. Put in thermome- ter and stir continually until it is cooked 230. Pour out on moistened slab; leave until perfectly cold. Stir until creamed and roll into ball. Cover with damp cloth and let sweat one-half hour. Add vanilla when creaming. PRUNE FUDGE Wash prunes in warm water, dry and remove pits. Fill with the following mixture: Melt two squares of unsweet- ened chocolate and one teaspoon butter over hot water. When melted, add one and one-half cups powdered sugar, one- CONFECTIONERY 147 half cup finely-chopped walnuts, one tea- spoon vanilla and enough hot water to hold the mixture together. Cool, then form in balls and fill prunes. Dredge with granulated sugar. KARO FUDGE Two cups sugar One-half cup Karo* One-half cup milk Two level teaspoons chocolate Butter size of an egg. Cook until it forms a soft ball in water. Beat until stiff. Add butter when mix- ture begins to boil. Add one teaspoon vanilla when taken off stove. PANOCHE Two cups brown sugar One-half cup milk Two drops vinegar Butter size of an egg. Cook until it forms soft ball. Beat until stiff. Add nuts. PANOCHE (Guy Brundage) Three cups light brown sugar One cup sweet milk. Cook until when dropped on a but- Utterback Caterers I Phone Main 5688-J Catering for Banquets Lodges and Homes We also rent China, Glass and Silverware We specialize in making tasty dishes s for you to serve at your banquets jin -M^ w^ M-^B HH UK MR Nfl nn uu KH no ui tered plate it will lift right off on the end of the finger. Then add good table- spoon of butter and also vanilla. Beat thoroughly until thick and just before pouring on buttered plate, add one cup of walnut meats. ROCKY ROADS One pound confectioner's chocolate One-third pound Nucoa. Melt chocolate in double boiler slowly, melt Nucoa and let get almost cold, then mix with the chocolate; whip up well and pour over nuts and marshmallows. Be sure it is not too hot. When cold cut into squares. FUDGE (Clara Abbott Giberson, P. G. M.) Melt one-fourth cup butter. In sepa- rate dish mix one cup white sugar; one cup brown sugar; one-fourth cup mo- lasses; one-half cup cream; add to melted butter and bring to a boiling point; continue to boil for two and a half minutes, stirring rapidly at first, then more slowly. Take from fire, add one and one-half teaspoons vanilla. Stir constantly until mixture thickens. Pour on buttered pan to cool. Shasta Water Co. Bottlers and Distributors i I SHASTA EXTRA DRY GINGER ALE . SHASTA WATER IN SIPHONS ALQUA WATER SHASTA SODAS i ! I ! I I Acme and Old Bohemian Brews I 7th and R Sts. Phone Main 511 1 CONSUMERS' ICE & COLD STORAGE CO. 9th and C Sts. Phone MAIN 1000 A block of ICE never gets out of order 148 EASTERN STAR SELECT RECIPES Beverages DELICIOUS FRUIT PUNCH Two dozen lemons One-half dozen oranges One large can grated pineapple, or juice if preferred One pint grape or loganberry juice Two and one-half pounds sugar (five cups) One and one-half gallons water Maraschino cherries. Method: Extract juice from lemons and oranges and mix with pineapple and loganberry juice. Add sugar. Put this mixture on ice until ready for use. Then mix with water and cracked ice. Serve very cold. Note If pineapple and loganberry or grape juice are not desired, add about one and one-half cups of clear black coffee to orange and lemon juice. This makes a very tasty and unusual drink. CRANBERRY FRAPPE One quart cranberries Two cups water One cup sugar Juice two lemons Cook cranberries in water eight min- utes, force through a sieve. Add sugar and lemon juice, and freeze to a mush, using equal parts of ice and salt. Recipe makes six servings. CRANBERRY NECTAR Two pounds cranberries Three quarts water Two pounds sugar Heat slowly to boiling point. Cook twenty-five minutes, strain through jelly bag. Cool. Place in punch bowl. Add three bananas sliced thinly, two quarts crushed ice. Recipe makes thirty serv- ings. ORANGE SPARKLE (Dr. Lew E. Wallace, P. G. P.) Take half a glass of orange juice and fill to the top with cold ginger ale. Add cracked ice. GIN COCKTAIL (For 4) Juice of one-half lemon Juice of two small oranges Two tablespoons grenadine Two tablespoons gin White of one egg Cracked ice to fill shaker. ORANGE JULIP Three oranges and one grapefruit (juice only) One cup sugar and two cups boiling water (boiled five minutes and cool) One pint ginger ale One spray fresh mint. Fill bottom of glass with cracked ice, add sprig of mint. Add ginger ale to fruit mixture and pour over ice and mint. Slice of orange on rim. HONOLULU FIZZ For each service allow: One-half sup pineapple juice One-half cup sparkling cider One egg white Tiny spray of crushed mint. Put ingredients into shaker or jar. Shake vigorously for three or four min- utes. Pour at once over crushed ice. VENETIAN PUNCH (Mrs. Robert Edgar) Pour one cup of hot tea (medium strong) over one cup granulated sugar. As soon as dissolved add three-fourths cup orange juice, and one-third cup lemon juice. Strain over ice, and just before serving add one pint ginger ale and one pint carbonated water. Gar- nish with thin slices of orange. A most refreshing drink, with a delightful sparkle. RASPBERRY SCHRUB (Stella Morgan Linscott) Four quarts of red raspberries One quart of vinegar (white). Pour vinegar over berries and let stand four days, then strain off the juice. To each pint of juice add one pound of sugar, boil twenty minutes. Bottle, seal, and keep in a dry, cool place. CALIFORNIA PUNCH One quart cooked apricots (canned or dried) Two cups sugar Two cups water One quart apple cider Two oranges, two lemons (juice only). Rub apricots through coarse sieve. Boil sugar and water five minutes, then add apricot pulp. Chill. Let stand two hours, then pour over crushed ice. Suf- ficient for twenty-five punch cups. BEVERAGES 149 WEDDING PUNCH One tumbler currant jelly One tumbler raspberry jelly Twelve lemons Two oranges (or more) One pint grape juice One quart ginger ale Three quarts Apolinaris One bottle sarsaparilla One pint grated pineapple One pint preserved strawberries One quart canned peaches One-fourth pound maraschino cherries Two pounds sugar. Grate yellow rind of oranges and lemons into sugar, add one quart of water. Stir until sugar is dissolved and boil ten minutes. While hot add jellies. When cool, add grated pineapple, straw- berries and cherries cut in halves. Stand over night. At serving time add other ingredients and one quart shaved ice. POP'S DELIGHT (Florence Larkin Newman) Juice of four oranges, juice of two lemons, one tablespoon apricot syrup, one tablespoon sherry wine, eight table- spoons gin, sugar to taste. Shake well. Divide equally into four ice tea glasses, add a goodly quantity of cracked ice, fill with Shasta water, stir and Here's How! PEACH BRANDY Two oranges Two lemons Remove rind and run through grinder. 3 pounds peaches after peeling and stoning Two pounds brown sugar Three pounds white sugar One gallon water. Boil and let come to blood heat. One cake yeast dissolved in warm water. Place all above in stone jar. Stir daily with wooden spoon for thirty days. USE NO METAL. Strain and filter through filter paper and bottle (USE GLASS FUNNEL). Let stand six months. One year is better. SHERRY PUNCH (Florence Larkin Newman) Juice of two dozen oranges Juice of one dozen lemons One large can crushed pineapple One large bottle Maraschino cherries One-quarter teacup apricot syrup One teacup apple cider Two teacups sherry wine Sugar to taste. Pour into punch bowl over a large piece of ice and chill thoroughly. Before serv- ing, add one or more bottles Shasta water. * HOTEL SENATOR V Northern California's 'Dominant Hotel Sacramento, California * O^llF metr Pli tan hotel in a pic- C^ \^/ -UL turesque setting. Superb ser- ^ vice. Every room with bath. Delicious r food; regular dinner $1.50; special ^ luncheon 75c. Also Coffee Shop. V Moderate rates. Write for folder. CHARLES R. FRASER, Manager Facing 'Beautiful State Capitol Park 150 EASTERN STAR SELECT RECIPES Miscellaneous Recipes The Following Were Submitted Too Late for Classification TURKEY DRESSING (Florence Larkin Newman) One large loaf bread One large onion 5c sausage meat Above put through meat grinder Two level teaspoons Bell's Poultry Dress- ing Salt and pepper to taste One egg, beaten well Mix well before using. CRAB COCKTAIL (St. Francis) One crab Two-thirds bottle Snyder's oyster cocktail sauce (small size) One-third cup chili sauce (Snyder's) One cup mayonnaise Lemon (less than one-half) Eight olives (cut up) Two garlic cloves (left in just a few min- utes). STUFFED PEPPERS (Vera Lewis) Three slices bacon One small onion One large tomato One head lettuce One cup cheese One cup bread crumbs. Grind bacon and onion and fry slowly. Add ground tomato and lettuce and cook a few minutes. Add ground cheese and let melt. Add bread crumbs last. Salt and pepper to taste. Cook previously the peppers in boiling water for 15 minutes. Drain and stuff peppers. Add a little butter on top of each one. Put in oven and bake 15 minutes. This will fill six good-sized peppers. RHUBARB CREAM PIE (Irene Shiells) One cup diced rhubarb One cup sugar Two tablespoons flour Lump butter Yolks of two eggs Pinch of salt. Mix well. Pour in lined pan and bake in moderate oven. Put beaten whites on top and brown. LEMON CAKE (Vera Lewis) One cup sugar One-half cup butter Three-fourths cup milk Four egg whites beaten stiff Two cups flour Two rounding teaspoons baking powder One teaspoon each lemon and vanilla ex- tract. Cream sugar and butter, add half beaten egg whites and mix. Add milk and flour alternately to mixture, and last add the rest of the egg whites. Bake in layers. Lemon Filling Juice of two lemons Grated rind of one Four egg yolks, well beaten One-half cup butter One cup sugar. Melt butter in double boiler and add rest of ingredients. Cook until thick like honey. Let cool and spread on cake. ANGEL FOOD PIE (Mary Elizabeth Milne) Six rounding tablespoons flour Two cups sugar Pinch of salt One No. 2 can pineapple (crushed). Add the jjuice from the pineapple to the sugar, flour and salt that have been stirred together, then add two cups of boiling water and cook until thick in a double boiler, then cool, add the rest of pineapple, add four egg whites beaten stiff, fold. Have crust baked and serve with whipped cream. This makes two pies. SOUR CREAM PIE (Irene Shiells) One cup sour cream One cup sugar One cup raisins One cup chopped walnuts One whole egg and yolks of two. Pour in lined pan and bake in moderate oven. Beat whites of two eggs until stiff, add one tablespoon sugar and brown on top of pie. MISCELLANEOUS RECIPES 151 SPANISH CREAM CAKE (Marie White) One-half cup shortening One cup sugar Two eggs, beaten separately One and three-fourths cups flour Three teaspoons baking powder One tablespoon cocoa One teaspoon cinnamon Three-fourths cup milk. Cream shortening and sugar, add yolks of eggs and beat well. Sift together all dry ingredients and add alternately with milk. Fold in beaten egg whites and bake in two layers in moderate oven 35 or 40 minutes. Filling One cup pastry cream Four tablespoons cocoa One-third cup powdered sugar One-half teaspoon vanilla. Mix cocoa and sugar with a little hot water until well blended, add vanilla and cream, and whip until stiff enough to spread. CHOCOLATE FUDGE (Jeannette F. Larkin) Two cups granulated sugar Two tablespoons cocoa One and one-half cups boiling water One-foruth cup butter One teaspoon vanilla One cup chopped nuts. Mix sugar and cocoa. Add boiling water and stir. Put on a slow fire and cook till mixture forms a soft ball in cold water. Remove from stove, add butter and vanilla, but do not stir or beat. Let cool, then beat with spoon and when mixture begins thickening add nut meats and continue beating until stiff enough to turn out easily. If it starts to sugar, knead on a bread board. Put in an un- buttered dish and cut in squares. SCALLOPED CORN (Marie White) One egg One large can corn Two-thirds cup milk One-half cup cracker crumbs Four tablespoons grated cheese Two tablespoons butter for the top. Place corn in mixing bowl, add cracker crumbs and egg (beaten separately), then add cheese, milk, salt and pepper to taste and stir well. Put in casserole or baking dish with butter on top. Bake 30 minutes in a fast oven. STUFFED EGGS (Florence Larkin Newman) Boil two dozen eggs 20 minutes, cool and halve. To the crushed yolks add one stalk celery, one small pepper, four green onions, six ripe olives and four sweet pickles (all chopped very fine), salt and pepper to taste. Moisten with Louie dressing and fill white egg shells. Chill thoroughly before serving. FRUIT JELLO (Mary Louise Streigler) Juice of one orange, one heaping table- spoon sugar, juice from a small can of fruit salad, the fruit being cut fine and added last, together with one banana and sufficient water to make the pint desired for one package of strawberry Jello. Serve with partly melted vanilla ice cream. BEEF SANDWICHES Chop rare cold roast beef very fine, taking care to use only the lean portions of the meat. Sprinkle with salt, pepper and a saltspoonful of horseradish. Mix and make into sandwiches with thinly- sliced graham bread. GLENN DAIRY MILK AND CREAM Delivered Daily at Your Home or Obtained at All First Class Grocers 3030 Q Street Capital 1600 152 EASTERN STAR SELECT RECIPES SALAD DRESSING (Mrs. J. L. Schmidt) Three tablespoons sugar One tablespoon mustard One tablespoon salt Yolks of three eggs. Mix these together and then add four tablespoons of oil, eight of milk, and nine of vinegar. Put on stove and let come to a boil, beat whites stiff and add to dress- ing. TAMALE PIE (Mrs. J. L. Schmidt) Two cups corn meal Six cups water One tablespoon fat One onion Two cups tomatoes One pound hamburger steak. Make a mush by stirring the corn meal and one and one-half teaspoons salt into boiling water. Cook 45 minutes. Brown onion in fat, add hamburger and stir until red color disappears. Add salt, pepper and tomato. A sweet pepper is an addition, or a little cayenne. Grease baking dish, put in layer of corn meal mush, add seasoned meat, and cover with mush. Bake one-half hour. Serves six. CLUB CHEESE SANDWICH FILLING One pound Eastern cream cheese Four tablespoons Worcestershire sauce Three tablespoons dry mustard Three tablespoons vinegar A piece of butter size of an egg A dash of red pepper Salt to taste. Cream together well. Especially good on rye bread. Sufficient for one loaf of bread. BISCUIT (Mary Contell) Sift together- Two big cups flour Two heaping teaspoons Royal baking powder Pinch salt. Into this work one tablespoon lard, add enough milk to make stiff dough. Put on floured board and pat out to about one- half inch thick. Cut with biscuit cutter. Melt butter in pan. Take up rounds, dip one side in butter, reverse, and ar- range in pan. Bake about 15 minutes in oven at 425. HAM AND PINEAPPLE (Lorena Olmsted) Cover the bottom of baking dish with crushed pineapple (one can). On top of this lay a thick slice of sugar cured ham. Cover thickly with brown sugar and a sprinkling of flour. Bake in rather hot oven from one and one-half to two hours according to thickness of ham. When the ham has baked about half an hour put in several peeled potatoes, either sweet or irish. Turn, these several times so they will absorb as much of the pine- apple juice as possible. Watch care- fully and if necessary add a little water, be careful not to put in too much. BEET SALAD Remove the centers from six beets with a spoon. Chop in connection with that, one green pepper, one small onion or a few little green onions, two sprigs of celery and one hard-boiled egg. Mix with four tablepsoons mayonnaise dress- ing, salt and pepper to taste. Fill the beet shells with this mixture and put a dash of mayonnaise on each. Serve on lettuce leaves. Thousand island dress- ing may be used. CARL F. VINING Electrical Contractor 2909 G Street Main 5087 MISCELLANEOUS RECIPES 153 CHILI SAUCE Six large ripe tomatoes, cut small One large onion Four green peppers, chopped fine One large tablespoon salt One or more large tablespoons sugar One and one-half cups vinegar. Boil one hour. VEGETABLE RING (Eva Grossherr) One can corn or one and one-half cups any vegetable cooked and mashed to pulp One-half cup cream sauce Two tablespoons melted butter Two slices bread (crust off) soaked in milk for 15 minutes. Squeeze out very dry. Crumble into mixture. Four eggs, separated. Add slightly beaten yolks to first mix- ture. Fold in stiffly beaten whites. Salt to taste. Pour into buttered ring pan and bake about one-half hour. Turn onto large dish. Into center pour creamed chicken. Mashed carrots for ring with mashed potatoes arranged around on platter and creamed veal with green peas makes an excellent whole meal substitute. ITALIAN MACARONI (Lorena Olmsted) Saute one large onion or two small ones and a clove of garlic in bacon grease, or cooking oil if preferred. When tender add one or two cans of tomato sauce according to the amount of maca- roni to be served. Add salt and Spanish pepper to taste, one-half teaspoon all- spice and a dash of cinnamon. Cook macaroni in salted boiling water. Sim- mer the sauce slowly and when the macaroni is almost done, add one small can of mushrooms to the tomato sauce. Drain macaroni. Arrange on platter and pour the sauce over it, covering with a generous amount of grated cheese. Place in oven a few minutes to melt cheese. SPANISH CORN One large can corn to which has been added one teaspoon sugar Three canned tamales Two tablespoons Worcestershire sauce Piece of butter size of an egg Three tablespoons Parmesan cheese Salt and pepper to taste. Cook slowly until the consistency of mush, stirring constantly. DRIED APPLE CAKE (Mrs. H. O. Tubbs) Soak three cups of dried apples over night in tepid water. In the morning drain, chop fine and simmer two hours in three cups of molasses. Cool and add Two cups of butter (one may be good drippings) One cup sugar Three eggs Five cups flour One teaspoon cinnamon One-half teaspoon cloves One-half grated nutmeg One cup sour milk Two heaping teaspoons of soda dissolved in hot water. Add raisins, currants, citron and chopped nuts as desired. Bake in a mod- erate oven. This quantity makes two good-sized loaves which will keep for weeks. BACON CURLS Place strips of thinly-cut bacon on a board and with a broad-bladed knife press strips out as thin as possible. Roll strips into a curl. Fry in hot bacon fat deep enough to cover the bacon curl, until crisp and brown, and drain on brown paper. Use as garnish for luncheon dishes. PEAR SURPRISE (Salad) (Frieda M. Hodgkinson) Place two halves of pear end to end on lettuce heart leaves. Fill the cavities in each half with currant jelly, around the cavities pipe cream cheese and dust with paprika. To prepare the cheese for piping, add to each cake of cheese one teaspoon of melted butter and enough sweet cream to make the mixture smooth and moist enough for piping. With this salad serve French dressing using half pear juice and half lemon juice in place of vinegar. * .. .. ] Phone Main 95 M. H. EBEL Florist 12131 16th Street Sacramento 154 EASTERN STAR SELECT RECIPES CRAB MEAT TIMBALES Melt two tablespoons butter, add one- fourth cup stale bread crumbs and two- thirds cup milk and stir and cook five minutes. Add one small can crab meat, free from bones, one-half tablespoon chopped parsley, two eggs slightly beaten and salt and pepper to taste. Fill greased individual molds two-thirds full, set in pan of hot water, cover with but- tered paper and bake twenty minutes or until firm in a moderate oven or at 350 degrees F. Turn out onto a serving dish, surround with white, mushroom or bech- amel sauce and put a small sprig of parsley in the top of each timbal. COPPAS SALAD Cover a salad plate with lettuce leaves. In the center, place an artichoke heart filled with caviar. Around this alter- nately place large pieces of crab meat, hard'-boiled eggs and asparagus tips. Serve with Louie dressing. Finely- chopped egg and green pepper may be substituted for the caviar. LOAF CAKE One cup of sugar and two tablespoons butter, creamed. Add the yolks of two eggs, well beaten; one-half cup sweet milk, one and one-half cups of flour in which has been sifted one heaping tea- spoon baking powder, whites of two eggs and any desired flavoring. This cake can be varied by adding nuts or one tea- spoon each of cloves, cinnamon or choco- late. CHILI SAUCE (Vera Lewis) Thirty large green tomatoes Three large onions Three large peppers One tablespoon each cloves, allspice and cinnamon One teaspoon nutmeg Two tablespoons salt One cup sugar One cup or more of vinegar, according to taste. Put through large knife of meat grinder. Bring tomatoes to a boil and add other ingredients and mix thorough- ly. Cook slowly two hours or more. APPLE SAUCE CAKE (Jearinette J. Larkin) Two cups flour One cup sugar Two teaspoons (level) soda One teaspoon cinnamon One-half teaspoon cloves A little nutmeg Three tablespoons chocolate One tablespoon cornstarch. Sift all tdgether, then add one cup nuts, one cup raisins. Stir all together. Add to this one and one-half cups apple- sauce, one-half cup melted butter. Beat all together well and bake one hour. LAMB OR MUTTON SANDWICHES Mince cold roast lamb or tender mut- ton, fine, and season with salt, pepper and tomato catsup. Add a few minced olives and make into a paste with mayon- naise dressing. Spread between thin slices of bread. Cut these sandwiches into diamond shapes. HINTS 155 Hints If new potatoes are mealy and you wish to serve them whole, pour in a cup of cold water after they have boiled about ten minutes. A squeeze of lemon in the water in which lettuce is put to cool crisps the vegetable and adds a slight flavor that is delicious. When boiling macaroni or anything of like nature grease the saucepan with a little butter to prevent sticking. Use two measuring cups, one for liquid and one for dry measure. Always beat the egg whites first to avoid washing the egg beater between operations. A small egg beater that fits into a cup is splendid for small amounts of cream, for one egg, etc. Molasses will not stick to a cup if fat or water is measured in it first. For pastry flour remove two table- spoons flour and put in two tablespoons cornstarch. To change recipe for sweet milk or sour, add one-half teaspoon soda to one cup sour milk, then subtract one-half teaspoon from the amount of baking powder used. Try ground caraway seed as flavoring for a simple cake. Many prefer the ground spice to the seeds. If a pinch of vinegar is put into doughnuts they will not absorb the fat in which they are fried. A hot cloth wrapped around jelly or ices will cause them to come out of the molds without sticking. Keep an apple in the cake box. It will keep the cake fresh for a long time. A pinch of salt added to the whites of eggs will make them whip better. A little boiling water added to an ome- let will keep it from being tough. Never put strawberries in tinware. When cutting fresh bread dip the knife in hot water. Wooden spoons are best to use in cake making. SOME WAYS TO KEEP JUICE IN FRUIT PIE Fruit pie always brings the problem of juice boiling out all over the oven. There are several ways of overcoming this. One way is to wrap a clean, wet rag around the edge of the pie. This does not add to the pie's appearance but it is generally efficacious as far as prevent- ing a fountain of juice from pouring into the oven. Another way is to make a paper fun- nel and insert into one of the air holes of the pie, so that the juice bubbles up in the funnel instead of spreading itself over the oven bottom. Another way of overcoming the prob- lem is to thicken the juice so that it forms a jelly instead of a stream. You may mix a good tablespoon or more of cornstarch or flour with the sugar, stir both thoroughly through the fruit before putting it in the crust, or put a layer of mixed sugar and thickening at the bot- tom of the crust, then the fruit and an- other layer of the sugar and thickening on top before adding the top crust. Wilson Bros Complete Home Furnishers Easy Payments If Desired MAIN 658 1200 J STREET 156 EASTERN STAR SELECT RECIPES CROUTONS IN CORN POPPER SAVE LIGHTING GAS OVEN Croutons can be made very nicely in a corn popper. Cut the bread the required size and shape and shake carefully over the gas burner. This saves lighting the gas oven. FOR MERINGUE A pinch of baking powder added to meringue will keep it from falling. REMOVING PECAN MEATS To remove pecan meats from shells, pour hot water over the pecans, letting them soak about ten minutes. Drain off the water, let them cool and then crack the shells. The pecan meats may then be removed in halves. TO CLEANSE INSIDE SMALL- NECKED JARS OR BOTTLES Nearly fill the jar with hot water, then add a teaspoon of baking soda. Shake well and empty jar at once. Repeat if necessary. Finally rinse bottle with cold water. COLD SLAW For a change, substitute the juice from sweet pickles for vinegar. The addition of a few nuts will also give a new flavor to cold slaw. DRY COCOANUT When using dry cocoanut, try wrap- ping it in a clean cloth and steaming it" for a few minutes. It "will taste nearly like fresh. FISH Never serve oily or rich sauce with salmon. Salmon and white sauce with parsley or egg. Other fish, egg sauce, tartar sauce, Spanish sauce. Vegetables to be served with fish: slaws, shredded cabbage or lettuce, to- matoes, sprouts, artichokes. All fish must be well cooked but do not put into very hot oven or in boiling water. Put in tepid water and bring to boil and boil slowly. Garnish with parsley and lemons. MEMORANDUM 157 158 DIRECTORY CHE ADVERTISERS in the Eastern Star Cook Book constitute a roster of good substantial business interests in Sacramento men and women for you to know. Their patronage has made this book possible. Mention this book when you are shopping. NAOMI CHAPTER, No. 36, 0. E. S. Regular Meetings Second and Fourth Wednesdays at 8 p. m. Members of the Order Always Welcome LORENA OLMSTED WILLIAM TRUESDALE Worthy Matron Worthy Patron ORA GOSTICK Secretary COLUMBUS CHAPTER, No. 117, 0. E. S. Regular Meetings Second and Fourth Mondays at 8 p. m. Members of the Order Always Welcome ETTA MAE JENKINS ROYAL F. RICH Worthy Matron Worthy Patron MAUDE H. BLANK Secretary SACRAMENTO CHAPTER, No. 190, 0. E. S. Sacramento, Calif. Regular Meetings First and Third Fridays at 8 p. m. Members of the Order Always Welcome RATIE GLEIE JOHN MILLER Worthy Matron Worthy Patron GRACE TALBOT Secretary I DIRECTORY 159 ADA CHAPTER, No. 301, 0. E. S. Sacramento, Calif. Regular Meetings First and Third Thursdays at 8 p. m. Members of the Order Always Welcome GRACE DUFOUR LINKS RODNEY J. MORRISSEY Worthy Matron Worthy Patron LILLIAN HADDY Secretary RAINBOW CHAPTER, No. 385, 0. E. S. Oak Park, Sacramento, Calif. Regular Meetings Second and Fourth Thursdays at 8 p. m. Members of the Order Always Welcome ELSIE L. GREILICH C. PAUL THAYER Worthy Matron Worthy Patron EVA M. BROOKS Secretary FORT SUTTER CHAPTER, No. 420, 0. E. S. Sacramento, Calif. Regular Meetings Second and Fourth Tuesdays at 8 p. m. Members of the Order Always Welcome JOSEPHINE ALDERMAN WILLIAM B. LE MASTER Worthy Matron Worthy Patron LILLIAN C. RAYMOND Secretary Regular Meetings Second and Fourth! Mondays at 8 P. M. Sacramento, California Regular Meetings 2d and 4th Satur- days at 1:30 P. M. Masonic Hall, North Sacramento California .Members of the O. E. S. and Master Masons Always Welcome Members of the Order Always ! I ELLA WIMPERIS, Honored Queen Welcome VERA RICHARDSON, Recorder 160 DIRECTORY JEWEL COURT, No. 20, ORDER of AMARANTH Sacramento, Calif. Regular Meetings First and Third Tuesdays at 8 p. m. Members of the Order Always Welcome LOTTIE WHITACRE Royal Matron VESTA PAPE Secretary WILLIAM FOSS Royal Patron MOUNT OLIVE SHRINE, No. 11, W. S. of J. Sacramento, Calif. Regular Meetings First and Third Wednesdays at 8 p. m. 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