,/, " "Cookery is become an art a noble science." COOKERY RECIPES compiled by St. Mary's Guild Mill Valley, Cal. 1902 Some are to be tasted, others to be swallowed and some to be chewed and digested. Bacon CONTENTS Page Bread Muffins 5 Breakfast Dishes Eggs, etc 79 Cakes, Cookies, etc 53 Delicate Puddings 49 Entrees Meats, Vegetables 28 Fish Crab Shrimps 20 Miscellaneous 82 Pickles, Marmalades, Jellies, Preserves 71 Puddings 37 Salad, Salad Dressing, etc 26 Soups 10 INDEX TO ADVERTISEMENTS Page American Insurance Companies 94 Bayle, Lacosta & Co.. Tripe Dealers, Etc. .101 City of Paris, Dry Goods 93 Continental Building and Loan 106 Crocker Co., H.S., Engraving Dept 91 Eastland Creamery 105 Eure ka Market 106 Fodera, A., Poultry and Game 100 Fuller & Co., W. P., Paints, Etc 98 Ghlrardelll's Chocolates and Cocoas 98 Goldberg, Bowen & Co., Grocers 104 Grethel, B., Bakery .107 Hills Bros., Arabian Roast 102 Klngan's Own Cure Hams and Bacon 96 Page Koenlg's Fine Shoes 93 Maravllla Ceylon Tea 95 Mill Valley Drug Store 107 Mill Valley Market 105 Muntz & Co., Hay, Grain, Coal, Etc 106 Nathan-Dohrmann Co 105 Paladlnl, A., Fish Dealer 102 Sloane & Co., W. & J., Furniture 92 Smith & Braid, Grocers 107 Sresovlch & Co., Pioneer Brand Cocoanut.101 The Colonial 99 The Golden Gate Compressed Yeast Co.. .103 Wellington Coal 108 Wetmore Bowen Co., Wines, Etc 97 White, Geo. H.. Groceries and Provlslons.104 // almost makes me wish, I vow To have two stomachs, like a cow .' Hood 1 BREAD - A\UFFirtS | A loaf of bread, the Walrus said, Is what we chiefly need. Lewis Carroll. CRISPS. One pound flour, one-half cup butter, a little salt; work the mixture well with enough cold water to enable you to roll it out on iron sheets or to pull it as thin as possible. Cut in squares or rounds, and bake in a quick oven. Mrs. Wm. Boericke. SCONES. Four cups flour, three teaspoonfuls baking powder, one-half teaspoonful salt, three tablespoonfuls sugar, three tablespoonfuls butter or drippings, one scant pint of milk. Sift flour, powder, salt and sugar; rub in the butter and mix in the milk to the consistency of biscuit dough. Turn on to a well-floured board, shape into a ball and roll to an inch in thickness. Put on two well- greased pie plates and divide into eight sections with the back of a knife. Bake in a hot oven twenty minutes. Rub over with one tablespoonf ul of sugar and one table- spoonful milk mixed and stand in the oven a few min- utes. Mrs. F. F. Bostwick. MUFFINS. For one dozen muffins use one pint of flour, a pinch of salt, half a pint of milk, one egg, a tablespoon each of 6 Bread Muffins. butter and sugar and two level teaspoonfuls of baking powder. Beat the egg and sugar together; melt the butter and add to the egg and sugar; beat the mixture a minute, then add salt, milk and finally the flour and baking powder. Mix quickly and pour into buttered muffin rings or gem pans. Bake immediately in hot oven twenty minutes. Mrs. F. F. Bostwick. SPIDEK CORN CAKE (Sour Milk). Three-fourths cup of corn meal, flour to fill the cup, one tablespoonful of sugar, one-half teaspoonful of salt, one-half teaspoonful soda (scant), one egg, one cup sweet milk, one-half cup sour milk, one tablespoonful of butter. Mix the meal, flour, sugar, salt and soda. Beat the egg ; add half the sweet milk and all the sour milk. Stir this into the dry mixture. Melt the butter in a hot spider, and pour the mixture into it. Pour the other half cup of sweet milk over the top, but do not stir it in. Bake twenty minutes in a hot oven. Mrs. F. F. Bostwick. BOSTON BROWN BREAD. Two cups bread crumbs soaked and rubbed through a colander, one cup corn meal, one-half cup graham meal, two tablespoons molasses, tablespoon salt, one-half teaspoon soda, two cups milk or enough to make a rather thin batter. Steam four hours. Mrs. Gerrish. HOT CROSS BUNS. One cake of yeast, one pint of milk, one pound cur- rants or raisins, one-half pound butter, one-half pound Bread Muffins. 7 sugar, six eggs (yolks only), two quarts flour. Set yeast, two cups of flour, one of milk, one tablespoonful salt; when light, cream sugar, butter and eggs; mix with the flour; add fruit; stir in the yeast, and beat twenty min- utes; let raise; make into buns; let raise all night; bake in hot oven twenty minutes, by raising this without the fruit; then when raised, roll out, cover with butter, beat one egg, spread over the butter, chop fruit and nuts, roll up and cut into German buns. Mrs. Folker. BOSTON BROWN BREAD. Two cups corn meal, two cups graham flour, one cup molasses, one teaspoon salt, two* teaspoons of soda, three cups buttermilk; mix the corn meal, graham flour, salt and soda together; add the \ molasses and buttermilk gradually; fill mould two-thirds full, steam in single mould six hours in small moulds two or three hours. Mrs. D. E. Hayes. CORN BREAD. At night: One cup corn meal, one tablespoon sugar,, butter the size of an egg. Pour over this mixture one large cup of boiling water and set to cool until morning. In the morning add three eggs (well beaten), one cup milk, one tablespoon baking powder mixed in one table- spoon of flour; mix together and put in a flat pan; bake in a quick oven fifteen minutes. Serve in the same pan in which baked. Mrs. S. B. Johnson. */> L 4<&^ Bread Muffins* MUFFINS. Mix one coffee cup milk, one well beaten egg, a pinch of salt, add flour to make it like a thin cake-batter, and beat until bubbles are rising all over the surface, add three teaspoonfuls of baking powder and beat with a whisk. When it begins to foam put a spoonful into but- tered gem pans so hot that they hiss as the mixture touches them. Bake twenty minutes in hot oven. Mrs. John Finn. DELICATE COKN MUFFINS. Beat two eggs without separating and add two table- spoons white sugar, three cups of flour, two teaspoons baking powder, one tablespoon corn meal, one cup of milk, one tablespoon melted butter and a pinch of salt. Bake half an hour in moderate oven. Mrs. John Burt. MUSH BKEAD. Stir carefully into one pint of hot milk in a double boiler two-thirds of a cup of coarse corn meal. Cook and stir five minutes. Take from the fire and when cool add the yolks of four eggs. Then carefully fold in the well beaten whites. Turn this into a baking dish and bake thirty minutes in a quick oven. Mrs. Bostwick. WHITE BKEAD. For use in the morning. Makes four loaves. Dissolve thoroughly one cake of Golden Gate Compressed Yeast in a quart of lukewarm water, and stir in sifted flour to make a rather stin sponge, feet in a warm place, tree from draft, until it rises and begins to go back. The sponge is then complete. Add to the sponge one pint of lukewarm water, one tablespoonful of salt, two of sugar, and same of butter; add sifted flour enough to make a moderately stiff dough. Knead well. When thoroughly light, knead, make into loaves, and place in well-greased pans for final rising. The last kneading should be very thorough. When light, bake, remembering that it will " spring " still more in the oven. When baked, lean it against something, throw a cloth over it, and cool by con- tact with the air from all sides. We advise all to use raorning directions at first, as this yeast is quicker than any other known. WHITE BREAD. Quick bread. Dissolve thoroughly one cake of Golden Gate Compressed Yeast in one pint of lukewarm water. Add one tablespoonful each of salt, sugar and butter; also sufficient flour to make a dough as soft as can be handled. Set it in a warm place to rise; when light, make into loaves. WHITE BREAD. To make over night. Makes four loaves. Dissolve one cake of Golden Gate Compressed Yeast in one and one-half quarts of lukewarm water, mix in sufficient flour to make a stiff sponge, and let rise over night. In the morning add two tablespoonfuls each of butter, sugar and salt, and one quart of warm water, and flour enough io Bread Muffins. to make moderately stiff dough. Let rise until light (about one hour), then place 'in pans for final rising. BUCKWHEAT BREAD. Three cups of milk, one-half cup of butter or butter and lard mixed, one-half cup sugar, a little salt, enough self-raising buckwheat to make a moderately stiff dough. Bake in a good oven for one-half hour. , Mrs. W. C. Hamilton. KOPECKS. One pint flour, two tablespoons butter, two eggs, salt, enough milk to make a stiff dough. Drop from a spoon about two inches apart. Bake in a quick oven. Mrs. W. C. Hamilton. s o u p s Taste of it first. King Richard II. TOMATO BOUILLON. Into a saucepan put one can of tomatoes, one-half a bay leaf, one scant teaspoonf ul of salt, a dash of cayenne, two sprigs of parsley, one-half of an onion cut in thin slices, four cloves and one pint of water. Heat slowly and simmer for half an hour, taste to see if well seasoned, then strain through two thicknesses of wetted cheese cloth. Return to the fire and when boiling add one Soups. 1 1 tablespoonful arrowroot dissolved in cold water. Stir until thickened and simmer six minutes. Serve in cups. Mrs. H. W. Barnard. CREAM OF ASPARAGUS. Ingredients: two pounds asparagus, two quarts soup stock, chicken broth preferred, one cup of cream, one tablespoon of flour, one tablespoon of butter, yolks of two eggs. Cut off the tips of the asparagus and lay aside. Cut the rest of the well-scraped stalks into small pieces, boil until tender in the stock, strain and mash through colander. Cook the flour in the butter, but do not brown, boil for three-quarters of an hour with some broth, together with the tips, add the rest of the broth with the mashed asparagus. Then beat up the yolks in the cream, heat in the soup and serve. Mrs. Emil Pohli. CELERY SOUP. Wash and drain a cupful of rice, put over the fire in three pints boiling water, wash and cut in small bits two cupfuls of the inner stalks of celery, add to the rice with a teaspoonf ul of salt. Boil together gently for one hour, in double boiler; rub through fine sieve with potato masher, return to fire, add two quarts of hot milk and two tablespoonfuls of butter. Pepper to taste and salt, also a grating of nutmeg. Boil up together and serve at once. A little flour thickening may be added, if desired. Croutons or tiny squares of toasted bread may be served with this soup. Mrs. J. B. Cutter. 1 2 SoupS. VEAL SOUP. Put a knuckle of veal in three quarts of cold water, salt it and add one small tablespoon of raw rice. Let simmer four hours when it should be reduced half. Re- move. Into the tureen put the yolk of one egg, mixed with a cup of cream or new milk. Add a small lump of butter. Strain the soup on to this, stirring all the time. Beat it a moment at the last. Mrs. Bostwick. NEW ORLEANS GUMBO SOUP. To make two quarts of soup, slice one onion, fry brown in sweet drippings or butter, to which add one quarter of a pound of ham and a similar amount of veal, turkey or chicken chopped. While these ingredients are frying, wash one dozen pods of young okra, slice thin, throwing away the stems. When onion and m^at are brown, add the okra, together with four quarts of boil- ing water; a small red chili pepper cut fine and season- ing of salt and a little nutmeg. Simmer for two hours. Meanwhile pick all the meat from six boiled hard-shell crabs, fry brown in hot fat with sliced onion. Peel and slice one dozen tomatoes. Four soft-shell crabs may be used in place of the hard-shelled crabs. Add the fried crab meat and sliced tomatoes to the soup at the end of two hours. Stir together carefully one tablespoonful of butter and one of flour. Add, boil up and serve after straining, small particles of the crab being allowed to remain, if desired; also slices of okra. Mrs. J. B. Cutter. Soups. 13 BEAN SOUP. Wash one pound of dried beans in cold water, soak over night, boil until tender, when add one grated onion, one quart of fresh milk and one heaping tablespoonful of flour rubbed to a cream with two of butter and a lit- tle milk. Boil in double boiler, season to taste, strain and serve. Mrs. J. B. Cutter. VEGETABLE SOUP WITHOUT MEAT. " Potage Maigre." Cut up one pint of all sorts of fresh vegetables, cauliflower, turnips, carrots, cabbage, parsnips and the like, with half again as much of chopped onion and celery mixed. Allow one cupful of mashed potato or cooked navy beans for its thickening. Now put into saucepan one-half teacup of clarified soup fat or butter. When it smokes, add first the chopped onions, stir well to keep from burning; when they redden, add heaping tablespoonful of flour, until it assumes the same brown or reddish color. Now, add gradually one quart of hot water, and when smooth, pepper and salt to taste. Then put in all the other vegetables. Simmer in double boiler for two hours; press through fine sieve and serve. Mrs. J. B. Cutter. CKEAM OF SPINACH. (A delicate green soup.) One pint of spinach pulp, which has been put through a fine sieve; one quart fresh milk; one medium-sized 14 Soups. onion, grated ; one medium-sized potato, strained through sieve ; one large tablespoonf ul of flour worked smoothly into two of butter. Boil for three minutes in double boiler before thickening. Then add pepper, salt and a grating of nutmeg. Green pea soup may be made by this recipe, following it without change except substitu- tion of peas for spinach. Mrs. J. B. Cutter. CORN SOUP. If corn on the ear is used, grate from the cob, scrap- ing with a sharp knife, until all the milk is obtained. To a pint of this, or grated canned corn, add a quart of hot water, boil in granite boiler for one hour. Make a thickening of one heaping tablespoonful of flour and butter the size of an egg, worked smoothly together. Slowly thin by adding the corn pulp, then when well incorporated add one cupful rich cream and one-half pint boiling milk. Season with a little paprika or cayenne, a grating of nutmeg and salt to taste. A little celery salt improves the flavor. Mrs. J. B. Cutter. VEGETABLE PEA SOUP. Cook one pint of split peas until dissolved. When nearly done put to cooking one and one^half pints of sliced potatoes, one medium sized onion sliced thin. When tender rub all through a colander, add water to make the consistency of thick cream and salt to taste, add pepper if wished. Reheat and serve. Mrs. Gerrish. Soups. 15 BEAN AND TOMATO SOUP. Take one pint of boiled and mashed beans, one pint of stewed tomatoes. Rub together through a colander. Add salt, one half cup nicely cooked rice and sufficient boiling water to make a soup of proper consistency. Mrs. Gerrish. MACARONI SOUP. Into a quart of water put a handful of macaroni broken into inch pieces. Let it boil an hour, then add two cups of strained stewed tomatoes and just before serving pour in half cup of cream. Mrs. A. A. Martin. TOMATO AND MACARONI SOUP. Break half a dozen pieces of macaroni into small piecea and drop into boiling water. Cook for an hour or until perfectly tender. Rub two quarts of canned or stewed tomatoes through a colander to remove all seeds or frag- ments. When the macaroni is done drain thoroughly, cut each piece into tiny rings and add to the strained tomatoes and boil for a few minutes. If the tomato is quite thin thicken with a little flour before adding the macaroni. Season with salt to taste. Mrs. Gerrish. SCOTCH EGG SOUP. One quart milk in which slice one-half an onion, boil till the onion is tender. Mix one tablespoon butter, one tablespoon of flour into a paste which stir into the soup 1 6 Soups. until it dissolves smoothly and the soup boils. Season with one teaspoon of salt, and pepper to taste. Poach as many eggs as there are persons, drop them into the soup after it is in the tureen. Mrs. Gerrish. BLACK BEAN SOUP. One pint of black beans soaked in two quarts of cold water over night. Next morning strain off water, putting two quarts of fresh water, letting it cook over slow fire, until noon, then strain the beans, putting back on stove until dinner time. Then if too thick add a little water. For seasoning: One teaspoonful of salt, one tablespoonful of Worcestershire sauce, one of tomato catsup, cayenne pepper to taste, three stalks of celery and one-half onion fried in butter, all put into soup while cooking, one tea- spoonful of flour, cooked in butter and stirred until smooth, put in to cream the soup at the last, one cup of sherry wine, added to the whole, when cooked, add an- other tablespoon of Worcestershire sauce and tomato catsup, also salt if needed, one hard-boiled egg cut in slices, one lemon cut in slices, and one-half cup of wine put into tureen before pouring in soup. Bread cut in small pieces fried in butter as crouton, served at table. Mrs. Thayer. ONION SOUP. Four large onions cut small, one-half cup butter, one quart soup stock, one pint boiling milk, two tablespoons Soups. 1 7 grated parmesan cheese, one-quarter loaf French bread cut very thin and dried in the oven, four yolks of eggs beaten well. Fry onions in butter one hour, stir often, do not brown; add seasoning and stock, then cook half an hour, then add the boiling milk. Put the bread and cheese in the tureen, add the yolks the last thing and pour all into the tureen and serve. Mrs. A. A. Martin. CELERY SOUP. Four stalks of celery cut in small pieces, two table- spoonfuls of butter, let it simmer five minutes, dilute with two quarts of boiling milk. Add salt, pepper, nut- meg and a little sugar, stir and boil slowly for half an hour. Press it through a sieve, return it to the saucepan, and boil again. Finish with the yolks only of four well beaten eggs, one cupful of cream, half a teaspoon of chopped parsley. Mix well on the fire without boiling. Serve with small squares of bread fried in butter. Mrs. H. A. House. POOR MAN'S SOUP. One large spoonful butter or good beef dripping, four large onions, six potatoes, six tomatoes or one-half a can, pepper and salt; cut the onions very fine, brown the butter and onions, add potatoes, cover with water, cook one hQur; add tomatoes, cook five minutes, pass through colander, bring to a boil and serve. It must not stand on the fire after cooked. Mrs. Folker. A good handful sour 'grass, one onion, two tablespooai- fuls butter, one quart water, one quart milk, two eggs, one-half cup vermicelli. Chop onions fine; put butter, onion, sour grass on ; cover and cook fifteen minutes ; add water and cook ten minutes; add boiling milk and take from the fire; beat eggs and add to the soup the last minute. Mrs. Folker. BONKE MAIGKE SOUP. Any bones from roast, chicken, or game, boil three or four hours with two onions not peeled, one carrot, one turnip, three cloves, one clove of garlic; cook this the day before needed; skim all the grease. The next day chop very fine one head celery, three large potatoes, one- fourth spring cabbage, one cup green peas; add this to the strained stock; serve with croutons. Mrs. Geo. Folker. OXTAIL SOUP. Two oxtails, two tablespoonfuls of butter, one onion, four cloves, one turnip, one bay leaf, one carrot, one head celery, salt and pepper to taste, one-half pint port wine, one tablespoonful corn starch. Wash and wipe the tails; cut into pieces (not chopped); put the butter into a pan. When hot, throw in the tails. Stir until brown, put into a soup kettle with the vegetables, sim- mer four hours; remove the vegetables, add the corn <. x^^y^-*^ T' -J^ prtf-t^ei^ starch; the last thing stir in the wine (three quarts of s*~ water). Mrs. Geo. Folker. LOBSTER SOUP. One whole lobster, two quarts stock, two tablespoon- f uls butter, one and one-half teaspoonfuls salt, two table- spoonfuls corn starch, one-half teaspoonful mace. Mor- tar the shell, add the butter, put on the fire until the butter is boiling hot, add to the stock, boil fifteen min- utes, strain, add the lobster picked very fine, add corn starch and mace; boil five minutes. Mrs. Geo. Folker. POTATO SOUP. One pound potatoes cut in pieces; soup vegetables also cut; boil all together in one quart of salted water until quite soft, then put all through a fine sieve and add boiling milk enough to make it thin enough. Put in a large piece of butter and chopped parsley. Season well and let boil up once. Mrs. Gerrish. CREAM OF ASPARAGUS. Two pounds asparagus, boil in one quart of salted water until very tender. Save one pint of the water; add to it one pint of cream; salt to taste; rub the aspar- agus through a sieve; add a little thickening, if needed; return all to the fire and heat. Serve in bouillon cups. Mrs. Gerrish. PISH, CRAB, 5HRIAVP I shall no more to sea, to sea, Here shall I die ashore. " The Tempest." DEVILLED CRAB. One crab, two hard boiled eggs, two tablespoonfuls of bread crumbs, juice of one lemon, three tablespoonfuls of sherry, rod pepper, salt, mix well, melted butter, size of an egg, flour to thicken, cook then with milk, and season with mustard and mace, mix with the crab, sift over browned bread crumbs and bits of butter; heat in the oven. Mrs. A. L. House. SALT COD CHOWDER. Use best boneless codfish. For a family of seven: Three teacups codfish, picked up in small pieces; pour over hot water and place on back of the stove; fry out two slices of salt pqrk cut in small pieces, pare and slice five large or eight medium sized potatoes, cut fine a very small onion, use eight or ten crackers; put a layer of the pork in the bottom of the kettle, then a layer each of potatoes, onion, crackers and codfish, add pepper; cover with boiling water and boil for one-half hour, then add two cups of milk and boil up and serve. Mrs. Billings. Fish Crab Shrimp. 2 1 CRAB CREOLE. One crab, one good-sized onion, one-half can tomatoes, one chili pepper or a pinch of cayenne, butter size of an egg, two tablespoons water, one-half cup cream, one table- spoon corn starch, salt and pepper; shred the crab not too fine, cut up onion and pepper, put in a pan with two tablespoonfuls of water and boil briskly for fifteen minutes, add tomatoes, and boil ten minutes, or until soft, strain, put juice back on fire, add butter, little pepper and salt, thicken with the corn starch, add crab and cream, when hot serve on diamonds of buttered toast. Mrs. Billings. ENTREE, SHAD ROE CROQUETTES. Two shad roes, one-half pint cream, yolks of two eggs, one-quarter of a grated nutmeg, one teaspoonful lemon juice, one large tablespoonful of butter, two of flour, one of chopped parsley, salt and pepper to taste; wash the roes, put them in a saucepan of boiling water; add a teaspoonful salt; cover, and simmer slowly fifteen min- utes, then take them out; remove the skin, and mash them; put the cream on to boil; rub the butter and flour together, add them to the boiling cream, and stir until it is very thick, add the yolks; take from the fire and add all the other ingredients, mix well and turn out on a dish to cool; when cool, form into croquettes, either pyramids or lolls, dip first in beaten egg, and then in bread crumbs, and fry in boiling oil or fat. Serve with sauce Hollandaise. Sauce One-quarter pound butter, three yolks of very 22 Fish Crab Shrimp. fresh eggs, teaspoonf ul salt, one of vinegar, add half nut- meg; cook in double boiler until thick. Mrs. Folker. FRESH CODFISH AU GRATIK Boil the fish, (remove the bones, dress in shape of a dome, put in butter, beaten egg, pepper and salt, chopped mushrooms, parsely, a little nutmeg, butter well all over, cover with bread crumbs, cut pieces of bread shape of a cork, dip in beaten egg, baste with melted butter, brown a rich brown all over; serve on the same dish; serve with white sauce, to which add the yolk of one egg and one spoonful of vinegar. Mrs. Folker. STUFFED SOLE. For eight people this recipe. Two large sole, fifteen cents worth of California oysters, ten cents worth of shrimps; skin the sole and cut each fish in four squares. Spread a thin layer of mayonnaise on a square of fish, and after so doing, a layer of California oysters and shrimps and bread crumbs. Now place another square of the fish on top of that, then oysters, shrimps and bread crumbs, and over all the top layer spread mayonnaise. Repeat the same process for the rest of the sole. Bake five to eight minutes. For a sauce use one of three, Hollandaise, cream sauce, or tomato; but be sure to add a few oysters and shrimps to the same. Mrs. R. J. Davis. FISH PIE. This quantity of sauce for three pounds of fish. Boil a piece of firm fish. When cold, pick out the bones and Fish Crab Shrimp. 23 sprinkle with salt, pepper and cayenne. Make a sauce of one quart of milk; tie in a bag a small bunch of thyme, parsley, some nutmeg, a tablespoon salt, pepper and three small onions; boil in the milk until the onions are done. Mix three tablespoons of butter and three of flour in a saucepan. When nicely melted, strain your milk into it and stir until it thickens; then add the yolks of two eggs. Put in a baking dish a layer of fish, then sauce, season well. One top, sprinkle with bread crumbs and brown. Mrs. A. A. Martin. POTTED SHEIMPS. Shrimps, pepper, salt, cloves and butter. Shell the shrimps, season with pepper, salt and a taste of pounded cloves, and put them down tight in pots, the closer the better, as it is not well for the butter to run in between them too much; put a little butter over them; set them for a few minutes into a moderate oven, and when cold just cover over with clarified butter. B. Selwood. SALMON PUFFS. Two cups of boiled salmon chopped fine, one table- spoon of butter (melted), pinch of salt and white pepper, saltspoon of grated onion, one cup of bread crumbs, three well-beaten eggs, one tablespoon lemon juice or fine vin- egar. Mix well and put into cups; set cups in boiling water and bake thirty minutes in good hot oven. When done, turn out on platter and pour sauce around. For sauce use any good white sauce, cream or egg; decorate with parsley and slices of lemon. Mrs. Henry Bridge. FISH CKEAMS. This is an excellent way of utilizing cold boiled sal- mon or halibut. To two cupfuls of fish, mashed finely with a spoon ; add unbeaten whites of two eggs and mix thoroughly. Season with pepper and salt and add two tablespoonfuls of cream. Pack into small cutlet molds and steam twenty minutes. Serve with Hollandaise sauce. Hollandaise Sauce. Cream one-half cup butter, add yolks of two raw eggs, the juice of one-half lemon, one saltspoonful of salt and a little cayenne pepper. When ready to serve add one-half cup boiling water and cook until thick like soft custard. The lemon juice will not mix well with the eggs unless added very slowly. When all ingredients have been put together, place in double boiler and cook until it thickens, stirring constantly. Mrs. Williston W. Davis. FISH CAKES. (For using up cold fish.) Ingredients. One pound fish already cooked (cold), one-fourth pound stale bread, two ounces butter, one egg, pepper, salt and ground mace. Soak bread in milk until soft, squeeze from milk and beat out all the lumps ; then C2ste~*7\ c cup chopped walnuts, four eggs (beaten separately), good pinch of salt, two tea- Cakes, Cookies, etc. 63 spoons baking powder, one-half teaspoon cloves, one tea- spoon cinnamon. Bake, as loaf cake, forty-five minutes. Mrs. Arnold. FRUIT CAKE. Three and one-half pounds raisins (stoned), three pounds currants, one-half pound citron, one pound brown sugar, one pound butter, one pound flour, ten eggs, one teacup molasses, three teaspoons soda, one tablespoon cloves, two tablespoons cinnamon. Mrs. Arnold. LAYEE CAKE FOE ANY FILLING. One-half cup butter, one cup sugar cream; one and one-half cups florr, sifted several times; three eggs, but reserve whites of two for filling; one level teaspoon bak- ing powder put in flour after it has been sifted, one-half cup milk, and flavor. Mrs. Arnold. HOT WATER SPONGE CAKE. One cup sugar, yolks of four eggs beaten to a cream, add one-half cup of boiling water, one cup of twice-sifted flour, one even teaspoonful of yeast powder, and whites of three eggs beaten stiff, reserving one for icing; -heat the buttered pan before pouring in the mixture. Mrs. Wm. Boericke. HERMIT COOKLE> One cup bu'ter, two cups '.ugar, 01 ^spoonful soda dissolved in three tablespoonfuls sweer milk, one tea- spoonful cinnamon, one teaspoon } cloves, one nutraeg, 64 Cakes, Cookies, etc. one cup stoned and chopped raisins, enough: flour to roll out thin bake. Mrs. F. W. Tallant. THIN GINGER SNAPS. One cup of butter, two cups of sugar, one cup of milk, three and one-half cups flour, three-fourths teaspoonful soda, one teaspoonful ginger. Beat the butter to a cream, add the sugar gradually, and when very light, add the ginger and milk, in which the soda is first dissolved, and then the flour. Use iron sheets for baking. But- ter them, and spread on the mixture very thin. Bake in a moderate oven until brown. While hot, cut in two- inch squares with a knife. Mrs. Wm. Boericke. WALNUT ROUNDS. One-half pound walnut meats, broken, not chopped; one-half pound brown sugar, two eggs, five tablespoons flour, one-fourth teaspoonful salt, one-fourth teaspoon- ful baking powder. The amount of flour will vary somewhat according to the kind of flour used, but the batter must be quite stiff as it drops from the spoon. Drop on buttered tins and have oven fairly quick. Watch carefully. Mrs. Williston W. Davis. LEMON CHEESECAKES. Time, fifteen to twenty minutes. One-fourth pound warmed butter, peel of two lemons, juice of one, one- fourth pound loaf sugar, a few almonds, puff paste. Make the butter just warm; stir into it the sugar, and when dissolved mix with it the peel of two lemons grated Cakes, Cookies, etc. 65 and the juice of one. Mix all well together and pour into patty pans lined with puff paste. Put a few blanched almonds on top of each. B. Selwood. ALMOND MACAROONS. Blanch one-half pound almonds; pound to a smooth paste, adding one tablespoon essence lemon; add one pound pulverized sugar and whites of three eggs. Work paste well together with back of spoon. Dip the hands in water and roll mixture into balls the size of nutmeg and lay on buttered paper one inch apart. When done, dip the hands in water and pass gently over macaroons, making surface smooth and shiny; set in a cool oven three-fourths hour. Follow strictly. Mrs. Arnold. MOLASSES COOKIES. One cup of molasses, one-half cup of butter, one heaping teaspoon of soda, one level teaspoon ginger; flour to mix stiff and roll thin. Mrs. W. C. Barnard. MIT COOKIES. One cup sugar, one-quarter cup butter, two eggs, one cup flour, grating of nutmeg, and one pound chopped walnuts. Add a little more flour if necessary. Roll thin, cut with fancy cutters and bake in a quick oven. Mrs. John Burt. 66 Cakes, Cookies, etc. MRS. REYNOLDS' COOKIES. One-half roll butter and two cups sugar beaten to a cream, four whole eggs added, one-half glass brandy, one teaspoon yeast powder, flour to roll out very thin. Cut out about two inches in diameter and wash over tops with little beaten egg; then sprinkle on a little sugar and cinnamon mixed, and a little almond, blanched and finely chopped. Mrs. T. H. Reynolds. PEANUT COOKIES. Pound fine in a mortar three-fourths cup of freshly- roasted peanuts, finely chopped; sift together one cup of flour, two teaspoonfuls baking powder, one saltspoon of salt; cream two teaspoonfuls butter; add gradually one- half cup flour and then the pounded nuts. Add one egg beaten until light, two tablespoonf uls milk and the flour. Drop mixture on buttered tins. Moderate oven. Mrs. D. E. Hayes. CRISP GINGER SNAPS (Mrs. Cutter's). One cup New Orleans molasses, one cup brown sugar. Set on stove and let come to a boil; then pour onto a cup of mingled butter and lard. Add one teaspoonful each of cloves, ginger, cinnamon and one-half of nut- meg with a tablespoonful of good vinegar. When al- most cold, add flour into which has been well sifted one even teaspoonful of baking soda. Mix stiff enough to handle easily. Roll very thin, the thinner the better. Bake in a quick oven. These should be as brittle as glass, and will keep for months. Cakes, Cookies, etc. 67 ROCK CAKES. One-half pound flour, one-fourth pound butter, one- fourth pound currants, one-fourth pound sugar, two eggs, one teaspoonful baking powder, and a little candied peel. Warm the butter and add it to the flour and bak- ing powder; add the currants, sugar and peel (in thin strips), and mix with the eggs well beaten. Set the mixture in rough little heaps on a greased, flat baking tin. Time, ten minutes in a hot oven. B. Selwood. HERMITS. Two cups sugar, one slice butter, one cup raisins (Sul- tanas), one cup currants, one cup chopped nuts, three eggs, one teaspoonful soda dissolved in milk, flour to roll thin. B. Selwood. CITRON TARTS. One teacup each of raisins, currants and citron, chopped fine; six eggs beaten separately, one coffee cup of sugar mixed with then beaten yolks of eggs, one tea- cup of milk, one-half teacup of brandy, one teacup of wine. Season with nutmeg, cinnamon and a little salt. Add the whites well beaten before the brandy and wine. Bake in patty pans (with under crust of pastry) in a quick oven. Mrs. H. A. House. COOKIES. One cup flour, one cup butter, one and one-half cups sugar, two eggs, heaping teaspoon yeast powder, two tablespoons milk, nutmeg or vanilla. 68 Cakes, Cookies, etc. GINGER SNAPS. One cup molasses slightly warmed, one-half cup melted butter, two teaspoons of ginger, one teaspoon soda dis- solved in a tablespoon hot water, one egg and enough flour to make real stiff. Boll very thin. Mrs. Gerrish. WALNUT WAFERS. Three eggs, one cup brown sugar, three tablespoons flour, pinch of salt, one cup broken walnuts. Drop on buttered tins very little at a time, and bake quickly. Mrs. Arnold. LEMON PIE. Grate the rind and strain the juice of two lemons; core, pare and chop fine one large tart apple; pound one soda cracker very fine, melt two tablespoonfuls of butter and mix with the cracker crumbs, mix the lemon rind and juice with the apple, and stir with them two level cups of sugar; beat the yolks of two eggs to a thick froth, then the whites to stiffness, then both together; beat these with the lemon, apple and sugar; mix buttered crumbs with all. Bake twenty minutes or until the crust is done; then make meringue of whites of three eggs, three tablespoonfuls of sugar. Makes one large pie. Mrs. A. L. House. ORANGE PIE. Make a good pie crust and bake. Two large oranges, one lemon, squeeze and strain; then add one cup sugar Cakes, Cookies, etc. 69 and place on stove, allow it to become warm ; take yolks of six eggs beat in a little of the warmed juice after sugar has been dissolved, then add remainder of juice, gradu- ally beating all of the time. Then put the mixture into a double boiler and stir thoroughly until quite thick. Beat the whites of the six eggs to a very stiff froth. Add something less than half of the whites to the thickened yolks and orange juice; beat the yellow gradually into the white. Then pour mixture into crust Add a little sugar to remainder of whites spread over the pie, put in oven and let remain until meringue has turned a slight brown. Mrs. John Finn. CHOCOLATE CAKE. Two tablespoonfuls of butter, one cup of sugar, three eggs, one-third cup sweet milk, one cup flour, one and one-half teaspoonfuls of baking powder, two-thirds cup chocolate cut fine, one-third cup boiling water. Cream butter and sugar, add whole eggs, stirring rapidly for several minutes; then add milk and flour, the baking powder having been mixed with the flour. Pour boiling water over chocolate and add to mixture; stir rapidly and add a few drops of vanilla; put in 10x14 inch pan that has been buttered and floured, and bake in quick oven. Cream Frosting. One cup sugar, about one-third cup milk, stir sugar and milk together and boil briskly until sugar is dissolved. Remove from stove and stir until cold ; add vanilla and spread on cake. If frosting granu- lates, add more milk and re-cook. Mrs. Bostwick. 70 Cakes, Cookies, etc. CHOCOLATE LAYER CAKE. Two cups sugar, one-half cup butter (scant), two eggs, two squares chocolate dissolved in half a cup boiling water, one teaspoon soda in one-half cup sour milk, two and one-fourth cups flour; bake either in layers or solid. Use frosting or chocolate filling between layers. Mrs. Bostwick. SAVAKIN" CAKE. Make a sponge with one-half cup of milk, one cake of yeast and some flour. When light, add three-fourths of a cup of milk, two eggs and the rest of a pound of flour. Beat very hard, then add one-half pound of creamed butter, one-half cup sugar, three eggs and one- half pound of Sultanas, one-fourth pound citron cut in strips. Set to rise. Bake in a round cake tin and sprinkle with chopped almonds. Mrs. TV. C. Hamilton. COFFEE CAKE. One cup of sugar, one cup of butter, one cup of mo- lasses, one cup strong coffee, two cups of raisins, four cups of flour, one tablespoon of soda, spice of all kinds. Mrs. Bostwick. DRIED APPLE CAKE. Soak three cups of dried apples over night. Chop, and put them in one cup of molasses and stew in covered pan until clear and dark. Add one cup butter, one cup sugar, one cup raisins, one cup currants, three cups flour, Cakes, Cookies , etc. 71 one teaspoonful of soda, four eggs, one teaspoonful cloves, one teaspoonful cinnamon, one cup very black coffee, a little nutmeg. Mrs. J. C. H. Edwards. FRUIT CAKE. One pound powdered white sugar, three-fourths pound butter, one pound flour (sifted), twelve eggs, two pounds raisins (part of them chopped), two pounds currants, one-half pound citron (cut in strips), one-fourth ounce each of cinnamon, nutmeg and cloves mixed, one wine- glass of wine, one of brandy. Cream butter and sugar; then add yolks of eggs, part of flour, the spices and the whites of eggs, well beaten. Then add remainder of flour and wine and brandy. Beat thoroughly. Dredge fruit with flour. Cover bottom of pan or pans with mixture, then layer of fruit, then cake mixture, and so on until all is used, having no fruit on top. Bake four hours. Mrs. H. A. Marvin. 1 PICKLES, MARMALADES JELLIES, PRESERVES Swooning in sweetness. Thos. Reid. TOMATO MARMALADE. Take the skin off the tomatoes before weighing. Six pounds of tomatoes, six pounds of sugar, two lemons. Wash the lemons, quarter and slice them very thin and 72 Pickles, Preserves, etc. add to the tomatoes and sugar ; boil until thick ; stir most of the time. The faster it boils the lighter colored it will be. Mrs. Bostwick. ORANGE MARMALADE (Extra good). Take one dozen oranges, one-half dozen lemons and boil separately three hours; throw away the water, open the oranges and lemons, taking out seeds and preserving all the pulp, juice, rinds, etc. Out the rinds in small strips, and to every pound of this put a pint of water, two pounds of sugar, and boil slowly until clear. Riverside oranges and Sicily lemons are best for this. When the oranges can be pierced with broom-straw, they are done ; do not let them break in boiling. Mrs. Gerrish. ORANGE MARMALADE. One dozen seedless oranges, sliced very fine; six lemons; grated rind and juice of three and the other three sliced very fine; six quarts water. Pour all together and allow for every bowl of liquid one bowl of granulated sugar. Before adding sugar, boil (uncovered) the oranges, lemons and water until skin is soft, probably from one to one and one-half hours. Then add sugar and boil twenty minutes longer. February is the best month for marmalade. Mrs. Thomas H. Reynolds. ORANGE MARMALADE. One dozen largest naval oranges, one-half dozen lemons, both sliced thin as paper. To each pint of pulp add three pints of cold water. Let stand over night. Pickles, Preserves, etc. 73 Then simmer until the orange peel rubs to nothing; let stand over night. To each pint add one pound of sugar. Let the pulp come to a boil; add sugar which has been warmed. Boil until sugar is dissolved. Mrs. Geo. H. Koe. PEACH MAKMALADE. Peel the peaches, saving the peeling; cover with cold water and put on to boil; while they boil cut the peaches in quarters; strain the juice from the peelings; then to one pound of peaches put three-fourths pound sugar and put all together, peaches, sugar and juice; stir very often and have the peaches real soft so they will break in stir- ring; cook down rich, taking care not to scorch the least bit; should cook nearly two hours on a slow fire. S. B. Johnson. OLD-FASHIONED PEACH PRESERVES. One pound of peaches to one pound sugar. Peel peaches and let stand over night with the sugar; pour off the syrup in the morning and let come to a good boil. Pour hot over peaches; repeat that twice. Then put on all together and boil until clear looking; will keep without sealing. S. B. Johnson. DAMSON PLUM CATSUP. Cook half a box of plums in a little water. "When well done, rub through a sieve. To two cups of the plums, add one cup of sugar, one tablespoon of allspice, two teaspoons of cinnamon, one-half teaspoon of cloves 74 Pickles, Preserves, etc. and cayenne pepper to taste. Cook slowly one hour; then add one cup of boiling vinegar and cook a few min- utes longer. Mrs. Louis F. Monteagle. MUSHROOM CATSUP. Put a layer of mushrooms, sprinkle with salt alternate- ly until the mushrooms are used up; let stand forty-eight hours, then mash fine and to each quart put one table- spoonful of vinegar, one teaspoonful black pepper; turn into a stone ja^r, set the jar into the kettle of boiling water and let boil two hours; then strain, boil juice a quarter of an hour; skim well; let stand to settle; strain carefully through a sieve bottle and cork tight. Keep in cool place. Mrs. Folker. STRAWBERRY AND APRICOT PRESERVE. Cover one pound strawberries with one pound sugar; one pound apricots with one pound sugar; mix and boil slowly until thick. Stone and cut the apricots, but do not peel them. Mrs. John Burt. GINGER PEARS. Eight pounds fruit, eight pounds sugar, one-quarter pound green ginger root, four lemons, one tumbler water. Pare and slice pears thin ; cut lemon rind thin ; pare and slice ginger root. Boil all together until rich and clear. (Very nice with ice-cream.) Mrs. H. A. House. SPICED CURRAlAs. Eight pounds of fruit cooked slowly one hour; add four and one-half pounds sugar, three-quarters table- Pickles, Preserves, etc. 75 spoon each cloves, allspice, cinnamon and nutmeg, and one-half pint vinegar. Boil one-half hour. Mrs. Thomas H. Reynolds. CURRANT JELLY. Remove all leaves from the fruit; mash and squeeze through a cloth bag; take to one bowl of the juice a bowl of granulated sugar, put the juice on and let it boil five minutes, then put the sugar in and boil three minutes ; be sure it boils, not simmers; skim and put it into glasses. Let it stand two days to cool ; cover with a paper wet in brandy put on next to the jelly, leaving no vacuum. If your closet where the jelly is kept is at all damp, or in danger of moulding, cover the jelly with granulated sugar. S. B. Johnson. Never use tin vessels if you want fruit to be a nice color when preserved. APPLE JELLY. "Wash and quarter the apples, removing all soft or decayed spots; put in a preserving kettle, and cover with cold water; boil until tender, pour into a jelly bag and let hang over night to drain. To a large, full bowl of the juice add a bowl of granulated sugar, and boil until it drops from the spoon. I find the early June apples the best. It may not be solid for two days. S. B. Johnson. PICKLTO RED CABBAGE. Three large red cabbages, one-half pound salt, one- half cup mixed spices, cloves, pepper, coes, ginger (not j6 Pickles, Preserves, etc. ground), Chili peppers, mace, cinnamon, three quarts vinegar; cut the cabbage into threads, sprinkle with salt; mix well. Let stand twenty-four hours with a weight on it, squeeze out, boil the spices in one quart of vinegar; let cool, put the cabbage in a stone crock, pour vinegar and spices over it, cover air tight. In eight days it is ready for use. Serve with hot or cold meats. Mrs. Geo. Folker. CHERRY CHUTNEY. Stone the cherries; to one gallon of cherries add one and one-half dozen silver skinned onions, chopped very fine; cook the onions for ten minutes in one-half gallon vinegar, add the cherries seasoned with two ounces of ground cinnamon, one teaspoonful of cayenne pepper, one teaspoonful of black pepper, two tablijspoons salt. Cook on slow fire twelve hours; stir to keep from burn- ing. S. B. Johnson. A most delicious relish liked by gentlemen. Above mixture cover with cold cider vinegar and cover jars tightly. SWEET TOMATO PICKLES WITH RAISINS. One peck green tomatoes, one small cup salt; slice tomatoes and sprinkle the salt over them, and let them stand over night. Drain in the morning and add one pound of raisins, weighed after stoning; one and three- quarters pounds brown sugar, one ounce whole cloves, cinnamon and allspices, two ounces white mustard seeds. Pickles, Preserves, etc. 77 Tie these in a muslin bag. Vinegar to cover tomatoes. Boil until tender, and bottle while hot Mrs. Billings.' DAYTON PICKLES. One thousand pickles; let stand twenty-four hours in a strong brine. Wash in cold water and let drain. Mix thoroughly : four pounds brown sugar, one pound white mustard seed, two ounces whole cloves, two ounces whole allspice, two ounces whole black pepper, one ounce stick cinnamon, one ounce white ginger, two hands full horse- radish cut in thin slices (short), two hands full small green peppers cut in rings, two hands full red peppers whole, five dozen small white onions, three heads garlic. Put the cucumbers in jars alternately. Mrs. Gerrish. PICKLED ENGLISH WALNUTS. Procure the green walnuts by the last of June. Prick thoroughly, and cover in a jar with salt and water for four days. Boil the spices, pepper corns, ginger, cinnamon, mace and cloves in vinegar. Pour off the water and add vinegar and spices. It will be six weeks before they are ready for use. Mrs. Folker. PICKLE PEPPERS. Take large-sized peppers; soak them in salt and water; take out all the seeds; then stuff them with cabbage, small onions and mustard seed. Mrs. Thayer. 78 Pickles, Preserves, etc. SWEET PICKLE PEACHES. Four pounds of peaches, two pounds of sugar, one pint of vinegar, spice to taste. Mrs. Thayer. STUFFED BELL PEPPERS. Recipe for one hundred and fifty medium size. One small head cabbage, one head of celery, one ounce small green peppers, one dozen large white onions, one-half dozen green tomatoes, one quart ordinary cucumber pickles, one-half dozen small fresh cucumbers, two cook- ing spoons of white mustard seeds, two cooking spoons celery seeds, one cooking spoon tumric powder, one-half cup white granulated sugar, one-half cup salt, one pint skinned garlic, one-half pint Chili tepins peppers, two gallons best vinegar, spices to suit taste. To prepare peppers for filling, take one quart vinegar, one quart water. Scald peppers in this until white, then cut off the tops and scrape out the seeds and fill; tie on the tops with a string. Place in stone jars and cover with the following mixture: Two gallons vinegar, spiced with Chili tepins, white mustard seeds, a little horse rad- ish chopped fine, ground spices tied in a bag. Boil and pour hot on the peppers in the jars. Mrs. A. A. Martin. s iLri^l^ &>& **&r ^&*^4&^e. 3&^z^&< Jst^C <3^SC<# ^-2S^?^jL fvP ' ) *jfcf ^t^^f^<- s*- >*&4*^<^e_ ste^^f <4L*f >tati0urrtj and tuijrauiuij CARDS PROGRAMS AND FAVOHS IN STOCK UJflQUE AND ORIGINAL STYLES TO OHDEK -X ^^ /L^2~^Z^4_j> V. / ^ ^ 3 //A>/*^ & Established 1888 Telephone Main 777 A. TOD! PA Wholesale and Retail Dealer in Poultry and Game BUTTER, COGS 7\ND CHEESE Imported Olive Oils, Sardines, Rnchovies Canned and Dried Mushrooms, Salami Rocquefort, Swiss and Holland Cheese 526-525 Montgomery Street, Corner Clav S7W rRRNCISCO, CAL. 100 For recipes requiring COCOANUT, use Shredded, Desiccated The Best in the World The Purest Made Fresh Daily LUKE G. SRESOVICH & CO. 53 1 Sansome Street, San Francisco, California Also dealers in Green and Dried Fruits, Nuts, Dates, Figs, Oranges Bananas, Lemons, Limes, Etc. LARGEST IMPORTING HOUSE IN THE STATE DIRECTORS : JOHN BAYLE, President. J. LACOSTE, Vice-Pres. E. O. RIESER, Sec'y and Treas. J. BAREILLES C. A. ARTIGUES BAYLE, LACOSTE 6L Co. te INCORPORATED Wholesale and Retail Dealers in. Tripe, Calves' Heads and Feet, Brains, Tongues Sweet Bread, Livers and Ox Tails 534 CLAY STREET SAN FRANCISCO, : CAL. BRANCHES: Stalls No. 7 California Market, No. 18 Bay City Market aqd Oakland Goods shipped to ar\y part of the Pacific Coast Steamers supplied at short notice TELEPHONE Factory, BUTCHERTOWN 30. Office, MAIN 1503 FACTORY. SOUTH SAN FRANCISCO 101 IF YOU LIKE GOOD COFFEE ^ W*^ ^Si'SK Drink me help in my~liou.-ol!oia. AS i *M. ,f fruit I have seK ., one for a very delicious des- 7he other for pineapple marma- lade. I hope that * JICAL them worth trying. Srmeeze a sufficient, number of anses to produce a half pint of Juice, Deluding the juice of half a lemon. Vkl to this 6 ounces of sugar and f until the sugar is dissolved. , Soak for ~,,a~tt*'f ,-iimrc Of -uly to ,me -.e- led ion do m- 1 1 1 1 1 e s >i &, i ' v " a t few minutes one-quarter ounco Jolatine in a little cold water. The -solve in a little hot water. Add ,l" to the fruit juice and stir until the 1 mixture begins to set; then fold in a half Pint of whipped cream Ha^ e roadv a mold lined with sections of oranges and fill this carefully. Put in a cool place. '\f5.\ J '...,; ' .miles Wellington Coal $10.00 per ton 108 k *T | CoJb luK) ^GyO ^ v^ ^^>Cr<^>^ t> r o*4 'II snn\.i nnoods aqj SB HOAV su HH;IU aq} aa.taja.i UIAV ut.ujj OOSJOUB.I^ UBS ui saaatiu -[u r;uap.iK AUTJUI ST?II U.IOH SB 'A-sq am 30 apis sun tnojj pueq uo PMOJO ssuamun UB eq I\]M. aaoqj puB 'o3 ui ^saao;uj jo s;oi si ajoni THE BEST AND MOST ECONOMICAL Genuine Wellington Coal FOR SALE BY ALL RELIABLE DEALERS $10.00 per ton 1 08 UV-3 /v tKrf^p- /> / <&&&!&f L '-e*^z^e= f/ . / ^ /* ^7<