(E00k 100k 
 
 fatral lapttist
 
 
 Home 51132 
 Wlshre 1500 
 
 P. S. STEVENS 
 
 West Lake Realty Co. 
 
 692 South Alvarado Street 
 West Lake and Wilshire Property 
 
 Money to Loan 
 Investments 
 
 Exchanges, Rentals 
 Insurance 
 
 Temple 1500 
 
 Home E 1132 
 
 Wm. Fleming & Co. 
 
 Carpenters .and Builders 
 
 Plans and Estimates Furnished 
 
 Plumbing and Painting 
 
 Jobbing in all its Branches 
 692 So. Alvarado St. Los Angeles, Cal. 
 
 The Hughes 
 Wall Bed 
 
 A Money Saver 
 Manufadlured by 
 
 Hughes Mfg. 
 & Lbr. Co. 
 
 1430 S. Alameda St. 
 Los Angeles, Cal. 
 
 :, |
 
 - n n n i 
 
 A Good Cook 
 
 A Good Stove 
 
 VOLLMER- 
 
 JANTZEN 
 
 CO. 
 
 will furnish a 
 Good Stove 
 
 and the necessary 
 Cooking Utensils 
 
 to make the kitchen a 
 pleasant place to be 
 
 China, Cut Glass 
 and Silverware 
 
 A Good Refrigerator 
 
 is essential to every well-ap- 
 pointed kitchen. You will 
 find a large assortment here 
 that will keep your dainty 
 dishes cool and appetizing. 
 Glad to have you walk 
 through our store 
 
 VOLLMER-JANTZEN CO. 
 
 N. E. COR. SEVENTH AND HILL STS.
 
 Los Angeles Creamery Co. 
 
 Producers, Manufacturers and Dealers in 
 
 All Dairy Products 
 
 Wholesale and Retail 
 Main OfHce, 1120-1198 Towne Ave. 
 
 "Phones Main 7724, Home 10753 
 Butter Dept., 7th and San Julian Ice Cream Dept., 656 San Julian 
 
 Phones Main 2500, Home F2719 
 
 Phones Main 895, Home F6863 
 
 C. Ganahl Lumber Co 
 
 Established 1884 Incorporated 1903 
 
 LOS ANGELES, CAL. 
 
 LOS ANGELES YARDS 
 
 First and Vignes Streets 
 
 Washington St. and Grand Ave. 
 
 Central Ave. and 58th St. 
 
 Pasadena Ave. and Ave. 19 
 
 WHOLESALE YARD 
 Redondo. Cal. 
 YARDS AT 
 
 Inglewood, Anaheim, Glendale 
 California 
 
 Vegatine 
 
 A Perfed: Shortening 
 
 Unsurpassed for making Cakes 
 Pie Crust and all Pastry 
 
 Two Weeks Fresher than 
 Eastern Products 
 
 When you want 
 to rent, be sure to 
 get a lil from our 
 Rental Department 
 
 We save you Time and Trouble 
 
 MINES & PARISH 353 SO. HILL ST. 
 
 MINES So PARISH 
 
 REAL ESTATE AGENTS 
 353 S.HILL STREET
 
 ' Aft 
 
 A 
 
 (E^ntrai 
 
 GJljurdj 
 
 IGna, Angplrs, (Eal.
 
 RIGHT WAY 
 
 Jew 
 
 WRONG WAY 
 
 Standard Central Needle Machine 
 
 Just Patented It is the only Machine giving the RIGHT POSITION 
 
 Compare the Two 
 WHICH IS BEST FOR COMFORT AND HEALTH? 
 
 Ask any Dodlor STANDARD always the BEST 
 
 Standard Sewing Machine Company 
 F 2253 248 S. Broadway Main 4389 
 
 Albert E. Nicholls, Pres. 
 
 D. E. Loomis, Vice-President 
 
 J. E. Loomis, Secretary 
 W. D. Hammell, Treasurer 
 
 <Bn. 
 
 (Incorporated) 
 Capital Stock $100,000 
 
 an& iSrtatl (Coal, Ifaij, Okattt 
 
 1128-1140 San Pdero St., 
 
 Broadway 4011 
 Home 10969 
 
 LOS ANGELES, CAL 
 
 THE FIRST NATIONAL BANK OF LOS AlNGELES 
 
 STATEMENT OF CONDITION AT CLOSE OF BUSINESS 
 MARCH 7, 1911 
 
 I.I AIIIMTIKS 
 
 Capital Stock $1,500,000.00 
 
 Surplus and Undi- 
 vided Profits 2.306.K00.17 
 
 Circulation 1,150,000.00 
 
 Reserved for Taxes.. 9.740.00 
 
 Deposits 
 
 KKSOl IU KS 
 
 Loans and Dis- 
 counts $12,013,309.92 
 
 Bonds, Securities, etc 
 (Bonds only; .... 
 
 U. S. Bonds to Se- 
 cure Circulation . 
 
 Premium on U. S. 
 Bonds 
 
 Customers Liability 
 Under Letters of 
 Credit 
 
 Cash and Sight Ex- 
 change 
 
 1.272,325.00 
 1,250,000.00 
 
 NONE 
 
 Total 
 
 Total
 
 REV. ARTHUR S. PHELPS, PASTOR. 
 
 "Reading maketh a full man," Lord Bacon said, 
 Though most would have put the word "eating" instead; 
 But he must have referred to a cookbook receipt, 
 Where, 'tis plain to be seen, that to read means to eat. 
 
 But if Bacon meant intellectual fullness, and thought reading of 
 
 books would cure mental dullness, 
 Then let us remember fish feeds the brain, 
 And turn to our fish receipts (though with Mark Twain, 
 If fish feeds the brain, when everything fails, 
 To some of our friends we would recommend whale!) 
 
 Tf a quarrel arises 'twixt husband and wife 
 And cloud sof debate lower, threatening strife, 
 
 Instead of debating though, perhaps, you would risk it 
 
 1 recommend some of Samantha's cream biscuit. 
 
 If you can't collect debt sand your friends prove a sinner, 
 
 Would you make him good natured, invite him to dinner! 
 If your birthright is stollen, your brother distressing, 
 Feed Esan with pottage, and with meal buy a blessing. 
 
 But what need to say more, or fall to repeating. 
 
 When "the proof of the pudding is found in the eating?" 
 
 A. S. P.
 
 MIX THEM UP 
 
 With sixty millions of others and you can find them again, for 
 somehow they will be on top. This is said of the 
 
 ISAACS- WOO DBURY GRADUATES 
 
 For they have practical knowledge in their heads, love in their 
 hearts, skill in their hands and health in their bodies. This school 
 develops these qualities in young people. We give them a business 
 education, train them for efficient business service, introduce and 
 recommend them to business men, let them use our name as refer- 
 ence all this and more. Eight to twelve months of THIS training 
 is worth much more for practical purposes than a four year's Latin 
 or "cultural" course. 
 
 NOW IS A GOOD TIME 
 
 To begin a course of study with us. School in session during entire 
 year. Enrollments every day. Each student makes progress accord- 
 ing to his ability. 
 
 Write, phone, or call for catalogue; 27th year. F1850; Main, 2305. 
 
 v_^X 
 
 Leader Since 1884 
 
 FIFTH FLOOR, HAMBURGER BLDG., LOS ANGELES 
 
 Edward King Isaacs. President. M. E. AUSTIN, Vice-President. 
 
 Mary C Askew, Secretary. 
 
 Phones: EXCHANGE 10282 
 
 MAIN 830 
 
 Bonnie Brae Market House 
 
 Dealers in All Kinds of 
 
 Fresh and Smoked Meats 
 Staple and Fancy Groceries 
 
 2106-8 WEST SEVENTH ST. 
 
 LEO Mayer, Prop. 
 
 LOS ANGELES, CAL. 
 
 West Coast Seed House 
 
 Importers and Dealers in 
 Bulbs, Plants, Nursery Stock 
 
 SEEDS 
 
 Fertilizers, Lawn Mower-*, Rol- 
 lers, Tools and Everything for 
 the Garden 
 
 Incubators and Brooders and 
 all kinds of Stock and Poultry 
 Supplies 
 
 Telephones: 
 
 Home F-5381 Main 5631 
 
 111-113-115 Winston St., 
 LOS ANGELES, CAL. 
 
 Phones West 365; Home 73778 
 
 Pico Heights 
 Furniture Co. 
 
 H. F. & C. H. Brainard, Props. 
 
 Chairs and Tables rented. Fur- 
 niture Repaired. 
 
 2668-70 W. Pico St.
 
 "Hail, Soup! Thou harbinger of full orbed dinner." 
 
 CREAM OF TOMATO SOUP. 
 
 Put into a sauce pan one pint of strained tomatoes; add a sliced onion, a 
 bay leaf and a small piece of mace. Cover the sauce pan and cook for five 
 minutes. Put into a double boiler a quart of milk and stir until thick and 
 smooth. Strain the tomatoes into a soup tureen ; add a salt spoon of soda ; season 
 with salt and pepper; stir, and when frothy add hostily the thickened milk. Stir 
 just enough to mix and serve. 
 
 NOODLES FOR SOUP. 
 
 Beat 1 egg light, add pinch of salt and flour enough to make very stiff 
 dough, roll out very thin, dredge with flour to keep from sticking; let it remain 
 on board for an hour, then roll up tightly like a sheet of music, begin at the 
 end and slice into slips as thin as straws. Shortly before serving add to the 
 soup. Keep well floured or they will stick. If boiled too long they will go to 
 pieces. 
 
 * ESCALLOPED CORN. 
 
 One can corn; eight crackers, grated fine; large lump of butter; one beaten 
 egg; one cup milk. Bake thirty minutes. 
 
 OYSTER SOUP. 
 
 Put one quart of boiling water in a kettle, then one quart of rich milk; 
 stir in one teacup of rolled cracker crumbs, seasoned with pepper and salt to 
 taste. When all comes to a boil, add one quart of nice fresh oysters; stir well 
 to keep from scorching; then add a piece of sweet butter about the size of an 
 egg; let it boil up once only, then pour into tureen immediately and send to 
 table. Skirri before adding the butter. 
 
 POTATO SOUP. 
 
 Three medium sized potatoes; one medium sized onion. Place in. kettle 
 and boil thoroughly ; mash through a strainer ; take a spoonful of butter ; 
 brown with a spoonful of flour; add to this a pint of milk. Cook until thick 
 and add to the potato mixture. 
 
 CREAM TOMATO SOUP. 
 
 One quart of tomatoes (canned) ; one onion. 
 
 Boil; rub through sieve; season with salt and pepper. Heat one quart 
 milk to boiling point; add two teaspoons butter. Add to hot tomatoes one- 
 half teaspoon soda; stir well, and then add hot milk. Serve immediately with 
 salted wafers. 
 
 1
 
 BEEF AND VEGETABLE SOUP. 
 
 Boil soup bone or meat day before wanting it. Skim grease off next day 
 and melt jelly. Add salt and pepper to taste. Add one carrot, one onion, one 
 turnip, two potatoes, one head celery, and a very little cabbage, cut small. 
 (For three people.) 
 
 Boil for five hours. 
 
 "Hospitality should be classed among the cardinal virtues." 
 
 BROILED WHITE FISH. 
 
 Clean, split down the back, and let stand in salted water for several hours; 
 wipe dry, and place on a well-greased gridiron over hot coals, sprinkling with 
 salt and pepper. Put flesh side down at first, and when nicely browned, turn 
 carefully on the other side. Cook for twenty or thirty minutes or until nicely 
 browned. 
 
 BAKED FISH. 
 
 Take a large, fine fish, nicely cleaned; fill with dressing made as for turkey; 
 wind a string around the fish; lay pieces of sliced pork over it; sprinkle with 
 water, pepper and salat and grated bread-crumbs ; pour hot water in pan ; baste 
 often ; serve with butter sauce. 
 
 FISH CREAMS. 
 
 One pound of halibut; boil and pick apart. Mash this fine; add the un- 
 beaten whites of two eggs and mix thoroughly; season with 1 teaspoon salt, 
 dash of pepper and 2 tablespoons cream; pack into small moulds and steam 
 20 mfnutes; turn onto heated dish and serve with the following sauce: One 
 tablespoon butter and 1 of flour; cream together and add gradually 1-2 pint 
 of boiling water; let boil; remove this from stove and add the yolk of one 
 egg. In another pan put 1 sliced onion, 1 bay leaf and 4 tablespoons vinegar; 
 let this stand over fire until it is reduced one-half. 
 
 CREAMED OYSTERS 
 
 Two heaping tablespoons butter, six level tablespoons flour, one pint 
 milk, one pint oysters. Melt butter, add flour and cook two or three minutes 
 add milk and stir until it boils; add salt and black pepper a little paprika and 
 one -half teaspoon Worcestershire sauce. Then add oysters and let bubble. 
 
 SCALLOPED OYSTERS 
 
 Fill your baking dish with picked (not ground) baker's bread. Wash, 
 
 2
 
 drain and chop your oysters. Season bread crumbs with salt and pepper and 
 pour over them enough melted butter to slightly moisten. Put alternate layers 
 of crumbs and oysters to fill dish and dot with bits of butter; bake in moder- 
 ately quick oven about twenty minutes. 
 
 CODFISH BALLS 
 
 A piece of codfish (about the size of hand), six or seven large potatoes, 
 boil together (without freshening), mash together let stand until* morning, 
 then heat and stir in one egg, use a spoon to form balls and drop into boiling 
 fat. 
 
 OYSTER PIE. 
 
 Spread a rich puff paste over a deep pie plate (the sides and edge not the 
 bottom) ; drain the liquor from large, fine oysters; put them into a pan and 
 season with pepper, salt, spice and butter; have ready the yolks of three hard- 
 boiled eggs, chopped fine, and some grated bread crumbs; pour the oysters into 
 the dish, strew over them the chopped egg and bread-crumbs, roll out the lid 
 of the pie; after putting in a little flour and half cup of cream, put on the 
 lid and bake in a quick oven till the crust is done. 
 
 SALMON LOAF. 
 
 One large can salmon ; one cup bread crumbs ; four or five eggs, beaten 
 well; salt, pepper and lemon juice; one tablespoonful butter. Put in buttered 
 cones and steam two hours. 
 
 SAUCE FOR BAKED FISH. 
 
 One pint milk, 1 large slice onion, chopped fine, 2 sprigs parsley, 1 table- 
 spoon butter, 1 heaping teaspoon flour, let come to a boil and pour over the 
 fish; stir flour to a smooth paste with a little water before adding. 
 
 LITTLE PIGS IN BLANKETS. 
 
 Take large oysters, wrap each one in a slice of bacon, cut very thin, fasten 
 with little wooden skewers; fry quickly in a hot pan and serve on toast. 
 
 "Not meats but cheerfulness makes the feast." 
 
 * 
 
 GERMAN POT ROAST 
 
 Beef soak in one-half water and one-half vinegar for four hours; put fat 
 in bottom of pot and slice of onion; brown meat in this which has been rolled 
 in flour; cover with vinegar and water, flavor with bay-leaves, cloves and 
 mace and cook until tender.
 
 BAKED HAM 
 
 Soak ham over night. In the morning scrub it clean with brush in cold 
 water. Place ham in boiler skin side down, well covered with cold water. 
 Add to the water: one gill cider vinegar, one gill taragon vinegar, one-half 
 small chili pepper, one lemon quartered, one large Spanish onion, three bay- 
 leaves. Let it boil slowly for six hours for ordinary size ham. Remove from 
 stove and let stand in the water until cool ; lift out and remove rind ; sprinkle 
 fat with sugar and crumbs and insert some whole cloves; place in moderate 
 oven to brown lightly; stand in cool place two days before serving. 
 
 PEPPER RAQUOT 
 
 Cut two pounds of beef or veal into inch blocks and roll them in flour; 
 put into a saucepan a large tablespoon of drippings and when hot add the 
 floured meat, turning the latter till very thoroughly browned all over. Now 
 stir into the fat in the pan one tablespoonful of flour, and when smooth, add one 
 tablespoonful of salt, a saltspoon of pepper, a large onion sliced, two bay- 
 leaves, one teacupful of stock or water, and two large fresh tomatoes, or a 
 coffee-cupful of canned ones; stir gently until boiling and then add six good 
 sized fresh sweet green peppers, cut in strips, all seeds and ribs having been 
 discarded ; cover and simmer an hour and a half or until meat is tender. 
 
 SAUSAGE 
 
 Take a shoulder of pork, chop and weigh; to each pound of meat allow 
 full teaspoon black pepper, one smooth teaspoon salt, three heaping teaspoons 
 sage and a little cayenne pepper (about one-third teaspoon to 5 Ibs.) 
 
 PRESSED VEAL AND CORNED BEEF LOAF. 
 
 Same amount veal as of corned beef. Boil till tender, separately. Grind, 
 keeping separate. Into the veal liquor put six sheets French gelatine, and 
 melt thoroughly. Moisten all the ground meat with this, peppering the 
 corned beef and salting and peppering the veal. Put layer of meat into pan 
 three-quarters inch thick, patting down smooth and hard, then layer of another 
 kind and so on. This will make two good sized narrow loaves of three layers 
 each. 
 
 OYSTER BISQUE. 
 
 One quart milk in double boiler; boil in it one-half bay leaf and piece of 
 celery and piece of parsley. Scald well. Thicken with tablespoon of flour 
 and tablespoon of butter. Get pint standard oysters (small ones) ; put into 
 the bisque one-half cup oyster juice; chop oysters and add just before serving. 
 Let boil up once after adding chopped oysters. Very delicious. 
 
 VEAL CROQUETTS. 
 
 One pint cream, milk or stock ; one-quarter cup of butter ; one-half cup 
 of flour; one and one-half teaspoons salt; one-half teaspoon pepper; celery
 
 salt. Melt butter; add flour; mix; add liquid. When very thick, add season- 
 ing and three and one-half cups chopped meat. Remove from fire and add one 
 teaspoon grated onion ; one teaspoon chopped parsley ; two teaspoons lemon 
 juice. When cold, shape in rolls. Beat together one egg and one tablespoon 
 water. Dip rolls in bread-crumbs, then in egg, and again in crumbs. Fry in 
 deep fat. 
 
 MEAT LOAF. 
 
 Two pounds round steak, chopped ; one cup bread crumbs ; two eggs, well 
 beaten; one cup rich milk; two tablespoons butter; one-quarter teaspoon mace; 
 salt and pepper. Mix well ; pack in pan ; cover with crumbs and bits of butter. 
 Bake about half an hour, and serve with mushroom sauce. 
 
 SWEETBREADS. 
 
 Scald in salted water. Remove stringy parts. Put in cold water five or 
 ten minutes. Drain in towel; dip in egg and bread or cracker crumbs; fry in 
 butter, or boil them plain. 
 
 CHICKEN FRICASSE. 
 
 Cut up a fowl as for frying ; wash well and boil down tender and dry. Lift 
 out the chicken and add butter to the kettle in which the fowl has been cooked, 
 after pouring off superfluous fat or oil. Replace chicken in the kettle, one or 
 two pieces at a time and let fry to a golden brown in the butter. Before serving 
 make a gravy of a large cooking spoonful of flour stirred into the kettle from 
 which the chicken has been removed. Let the flour brown slightly in the butter 
 and thicken with rich milk or cream. Add chopped giblets. Serve separately 
 with chicken. 
 
 TRIPE. 
 
 Scrape thoroughly; wash in several waters; then boil in salty water until 
 it is perfectly tender. Let it drain in a platter all night. Next day cut it in 
 small pieces and fry in hot lard, after having rolled pieces in flour. Serve with 
 this a rich brown gravy, using a little of the lard in which the tripe was fried. 
 
 BEEF LOAF. 
 
 Three pounds round steak ground very fine, 3 eggs, \ l /2 cups crackers 
 rolled fine, ^ cup butter, salt and pepper to taste. Work with hands until 
 it is like a rubber ball; spread with butter on outside and bake \ l /2 hours in a 
 little hot water; baste often. 
 
 VEAL LOAF. 
 
 Two pounds of veal steak ground, /<4 pound of pork ground, 1 egg beaten 
 well. Add to this rolled crackers ; mix all together with milk, salt and a pinch 
 of cayenne pepper. Mold in loaf and bake. When cold slice, garnish with 
 parsley and serve.
 
 VEAL BIRDS 
 
 Have the veal cut in thin slices, trimmed in squares of about four inches 
 each way. Cut also pork into 1-inch squares, allowing one for each bird, chop- 
 ping pork and trimming as fine as possible and adding half the amount of 
 cracker crumbs. Season highly with salt, pepper, celery salt, paprika and onion. 
 Mix with egg and milk enough to hold together. Fill each with dressing and 
 fasten together with tooth-picks. Roll in flour and brown in butter in the oven. 
 
 SCALLOPED CHICKEN. 
 
 One chicken, 1 can mushrooms, 1 pint oysters. Cook chicken and cut up 
 in small pieces. Scald oysters and chop them, chop mushrooms, put together 
 same as any scallop and roll with rolled crackers. Season with butter, salt and 
 pepper, cover with milk and bake. 
 
 FROG LEGS. 
 
 First skin, then throw into boiling water for five minutes. Take out and 
 put them in cold water until cold then wipe dry. Season with salt and pepper, 
 dredge with flour and fry a nice brown in butter. Serve with a little cream 
 sauce around them. 
 
 LEG OF LAMB STUFFED. 
 
 Take a leg of lamb and have the bone removed. Stuff from a dressing 
 made of bread crumbs seasoned with butter, pepper and salt and a little onion. 
 Fill the opening and tie together. Dredge with flour, salt and pepper. Add 
 a small quantity of boiling water and roast until tender. 
 
 EGGS WITH MUSHROOMS. 
 
 Slice the mushrooms from cans into halves. Stew ten minutes in a little 
 butter, seasoned with pepper and salt and a very little \vater. Drain, put the 
 mushrooms into a pie dish; break enough eggs to cover them over the top; 
 pepper, salt and scatter bits of butter over them, strew with bread crumbs and 
 bake until the eggs are "set." Serve in the same dish. 
 
 EGG PLANT COOKED IN BATTER 
 
 Peel and slice the egg plant, sprinkle with salt, and put one slice on the 
 other; cover with a pan on tin top, and put weight on so as to press out all the 
 juice, and let stand for awhile. Make a batter of three tablespoons of flour, 
 small teaspoon of salt, one cup of cold water ; stir smooth and beat well with egg 
 beater. If the egg plant is large, cut slices half in two, and dip in batter and 
 fry light brown in deep hot lard. Serve at once while hot not good if they 
 stand too long.
 
 SPAGHETTI, WITH TOMATO SAUCE 
 
 Put spaghetti in boiling salted water; have it well covered with water and 
 boil constantly till done, about 40 minutes; then drain off water and stir in a 
 teaspoon of butter and pour over it the sauce; sprinkle generously with grated 
 cheese and serve. 
 
 For souce Boil one-half can tomatoes with one-half small onions, one- 
 fourth bay-leaf, one-half saltspoon salt, four pepper corns and two whole cloves. 
 Parsley; a bit of fresh celery or better some of the dried celery leafs, soup 
 stock or bones left from roast may be added ; cook all well for about half an 
 hour; cook a tablespoon of butter and tablespoon of flour in a saucepan, strain 
 tomato sauce and stir into the flour and butter to thicken sauce. 
 
 BEANS SPANISH 
 
 Cook brown Spanish beans until tender, seasoning with salt; fry an onion 
 in butter until brown; drain the beans and mix with the onion; add one-third 
 cup grated cheese, season with cayenne pepper; mix lightly together with a 
 fork and serve hot. 
 
 FRIED GREEN TOMATOES 
 
 Cut full grown green tomatoes in slices one-fourth inch thick, dip in one egg 
 beaten with teaspoon, salt and dash of pepper; roll in cracker crumbs and fry 
 in hot grease, bacon fat and butter, or one-third lard and two-thirds butter. 
 
 WELSH RAREBIT 
 
 Put in a cup 1 teaspoon flour, mix smooth with a little milk; add a pinch 
 of mustard, a dash of red pepper, a little salt and one egg, mix thoroughly; 
 fill the cup lightly with grated cheese and pour in milk until cup is full; put in 
 chafing dish and cook slowly until thick. Serve on hot wafers. 
 
 MACARONI AND CHEESE. 
 
 Break macaroni in inch lengths; stew in salted water until tender; drain; 
 put in pudding dish one layer macaroni, then layer of cheese, then macaroni, then 
 more cheese; season with little butter, pepper and salt. Cover with milk. 
 Bake till nicely browned. 
 
 BAKED BEANS. 
 
 Pick and wash 2 cups small navy beans, % pound salt pork and bacon, 
 4 tablespoons New Orleans molasses, 1 teaspoon salt, % teaspoon dry mustard, 
 a little white and brown sugar, small onion; boil beans until skins will come 
 off; grease pot fill with beans, put onion in center, lay bacon in strips across 
 top, add molasses, sugar, mustard, salt, pepper and hot water to cover; bake 6 
 hours at least. 
 
 OHIO CORN RELISH. 
 One dozen ears sweet corn boiled 10 minutes on the cob, then sliced off; 
 
 7
 
 chop fine one large or two small heads cabbage, 2 large mangoes chopped, 2 
 green peppers chopped, 2 red peppers chopped, 1 cup sugar, 1 tablespoon white 
 mustard seed whole, 1 tablespoon celery seed. Salt to taste; boil and put in 
 jars. This is excellent with meats. 
 
 MACCARONI BALLS. 
 
 Break maccaroni in half-inch pieces; there should be 2-3 of a cup; cook 
 in boiling water until soft, drain in a cullender and pour over two cups of cold 
 water, to prevent pieces from adhering; add thick white sauce made of two 
 and one-half tablespoons of butter, 1-3 cup flour, 1 cup milk, % teaspoon salt, 
 1-3 cup of grated cheese. Spread on a plate to cool. Shape, dip in crumbs. 
 egg and crumbs again ; fry in deep fat and drain on brown paper. 
 
 BAKED PEPPERS. 
 
 Eight large green peppers, cut off the stem and soak in salt water several 
 hours. Fill with 1 cup cooked rice, 4 ripe tomatoes chopped fine, 1 tablespoon 
 butter. Bake in hot oven for few minutes. 
 
 PEPPER RELISH 
 
 Twelve red peppers, twelve green peppers, fourteen large onions, put all 
 through meat grinder using largest cutter; pour boiling water over them and 
 let stand ten minutes; drain and cook 15 minutes with 3 cups full of vinegar, 
 two cups of sugar and 3 tablespoonsful of salt. Seal. 
 
 Take dill pickles, make a slit in them, scrape seed out, pour boiling water 
 on until it is soaked out you can tell by tasting fill pickles with sliced 
 lemon peel, seedless raisins, candied ginger and candied cherries; about one- 
 fourth pound of ginger, one-fourth pound of cherries to a pound of raisins; 
 fill the pickles with mixture and tie with strong thread; can with syrup, made 
 of pint of Heinze's white vinegar with one pound of cloves, one stick of cin- 
 namon and four pieces of mace ginger, one pound of sugar; boil until pickles are 
 clear and cook syrup until very thick. 
 
 CRANBERRY SAUCE 
 
 To three teacups of cranberries, add a big teacup of water, put on stove 
 and let cook until the berries pop open and will mash; take off and mash 
 well through a cullander, and add one big cup of sugar, put back on the stove 
 and let boil for 5 minutes and it never fails to jelly; turn into a mould, to jelly. 
 
 BORDELAISE SAUCE 
 
 Take two heaping- tablespoons butter, brown well, add four level tablespoons 
 
 8
 
 CASS-SMURR-DAMEREL-CO. 
 
 412-414 S. Broadway 
 
 Dealers in 
 
 HARDWARE, KITCHEN FURNISHINGS, STOVES AND 
 KITCHEN RANGES, REFRIGERATORS, 
 
 HOT AIR FURNACES 
 Tel. Home 10501 Sunset Main 339 
 
 That is accommodative within the limits of conservative banking. 
 Savings Accounts pay 4 per cent per annum, payable semi-annually. 
 
 Strength and Absolutely Safety 
 
 Every A^pderh^Badfcing Facility 
 
 The Bank df SdutKerh Calif ornia 
 
 On Broadway at Seventh St. 
 
 Beaver Board 
 
 The Nevy Substitute for PLASTE^H ^ V 
 Inquire of 
 
 iHontgnmery iMullm Cumber OJo. 
 
 Fifth and San Pedro Sts. 
 Home 10531 -~ Established 1839 ,Main 7715 
 
 Troy Laundry Co 
 
 Largest Steam Laundry in 
 Southern California 
 
 Branch Office 209 West Third St. Proprietors Troy Shirt and Collar 
 Store, 223 West Fifth St. 
 
 Cor. Fourteenth and Main Sts., L?s Angele,s Cal. 
 
 Children's Shoe Store 
 
 INC. 
 214 South Broadway. 
 
 Dr. Edison Cushion Shoe. The most comfortable Shoe worn for 
 Ladies. Our Scout's Shoe for Boys are the best wearing shoe on 
 the market. Call and see us. G. M. D&&9^fteftt!n&t.
 
 F 5849 
 
 427 
 
 South Broadway 
 
 Main 1407 A Unique Place of Refreshment 
 
 Finest Confections 
 Creams and Ices 
 
 A Home Cooked Luncheon 
 11:00 to 2:00 
 
 Catering We Rent Dishes and Silverware 
 
 OLIVE OIL 
 
 Castruccio Bros.' brand is extra Virgin pure (Lucca Italy) Olive 
 Oil. Is guaranteed to be of the finest quality. Light. Good, Pala- 
 table. 
 
 1 Gallon, $2.50. '/2 Gallon, $1.50 y 4 Gallon 90c 
 
 Vignolo-Giacomino Company 
 
 Successors Castruccio Bros. 
 
 Home A-2811 
 
 177 N. SPRING ST. 
 
 Main 130 
 
 Newcomb Gorset 
 Shop 
 
 531 South Broadway. 
 
 F-4759 
 
 Main 9081 
 
 FURNITURE CARPETS-DRAPERIES 
 
 635-637 
 S.BROADWAY. 
 
 She 
 
 BRANCH STORE 
 LONG BEACH 
 
 JAPANESE ART GOODS 
 
 Largest Japanese Store in United States
 
 flour and brown again; add one pint soup stock (or water will answer), stir 
 until smooth and thick; add the following: one slice thin ham, raw, cut up, 
 one bay-leaf, one spring parsley, one slice onion, six whole cloves, six pepper 
 corns; simmer one to three hours, adding water to keep same amount; strain 
 and add two tablespoons tomato catsup, one-half tablespoon Worcestershire 
 sauce, celery, salt, one can mushrooms, one small can peas or carrots. Serve 
 with steak or roast beef. ^< 
 
 PICCALILLI 
 
 One peck green tomatoes, two heads of cabbage, two green peppers, chop 
 all. fine; stir in one cupful of salt; let stand all night; drain well, cover with 
 vinegar, pour off vinegar; add two pounds sugar, two heads of celery, one 
 tablespoon mustard seed, one of cloves, one of cinnamon ; put spices and sugar 
 in vinegar, boil and pour over whole mixture. Boil and pour off three times. 
 
 CHILLI SAUCE 
 
 Three dozen ripe tomatoes, three bunches of celery, twelve rather small 
 onions, eight green peppers, seven cups of vinegar, two large cups of sugar, 
 two tablespoons of ground cinnamon, one tablespoon of ground cloves, one 
 tablespoon of ground allspice, salt and black pepper to taste; chop all fine, 
 and cook slowly for two or three hours, stirring often ; canned tomatoes can 
 be used, using about three cans to this amount of seasoning. 
 
 SMALL CUCUMBER PICKLES 
 
 Mix 500 very small cucumbers with one cup of rock salt, and enough 
 boiling water to cover them; after standing 24 hours in the brine, drain and 
 wash them well with cold water ; pack in bottle and pour over them a hot 
 mixture made of two quarts of vinegar, two cups of sugar, mustard seed, whole 
 cloves and cinnamon. 
 
 Take the best and largest Royal Ann cherries, put them, stems and all, into 
 a pint jar; add 2 tablespoons salt, 1 of vinegar and fill up the jar with cold 
 water. Seal tight. Will be ready to eat in three or four weeks. 
 
 INDIAN RELISH. 
 
 One-half peck green tomatoes, 1 head cabbage, 6 onions, 2 stalks celery, 
 2 green peppers, 2 red peppers, 2 quarts vinegar, 4 quarts sugar, 2 tablespoons 
 white mustard seed, 2 tablespoons celery seed, 2 tablespoons whole cloves, 2 
 tablespoons mace broken up, 2 tablespoons cinnamon, 1 tablespoon allspice, \ l /2 
 tablespoons turmeric. Chop tomatoes, onions and peppers. Mix with l /2 cup 
 of salt and let stand over night. In morning drain well, chop celery and 
 cabbage, then mix all together and boil 2 hours.
 
 CHOPPED PICKLE 
 
 Two good sized heads of cabbage, one-half dozen red peppers, three 
 pounds of onions, five cents worth of celery seed, fifteen cents worth of white 
 mustard seed, one tablespoon of ground cinnamon, three quarts of vinegar, 
 three tablespoons of ground mustard, red and black pepper to taste, three 
 cups of brown sugar; put all the spices and sugar into the vinegar, and let it 
 come to a boil, then put in your pickle after it has all been chopped fine, and 
 let it cook slowly for an hour or more, stirring frequently; chop the cabbage, 
 pepper and onions rather fine and let stand in salt and drip in a bag over 
 night; it is some better, if this is done, but can be made without doing 
 this ; in that case you have to salt it to taste. Green tomatoes can be added 
 to this, if you do, put half as much cabbage as the recipe calls for and use 
 about that amount of green tomatoes. This recipe is nice for the reason it 
 can be made nearly any season of the year, when you can't get the red peppers, 
 a small can of pimentoes can be chopped and put into it; the cabbage and 
 onions are nearly always in season. 
 
 QUINCE HONEY. 
 
 Two quarts of water, 3 pounds sugar, boil two minutes, then add foui 
 grated quinces. Boil down nearly half. Stir toward the last. 
 
 CHUTNEE RELISH. 
 
 Six pounds hard apples, 2 pounds brown sugar, ^4 pounds onions, 5 
 tablespoons salt, \ l /2 table spoons mustard, 1 quart chopped peppers, YI pound 
 raisins, 3 pints vinegar. Mix and cook thick. 
 
 CELERY SAUCE. 
 
 Thirty ripe tomatoes, 3 red peppers, 3 heads celery, 4 onions, 7 cups vine- 
 gar, 15 tablespoons sugar, salt to taste. Chop fine and boil 1^2 hours or until 
 thick. 
 
 CHILI SAUCE. 
 
 Eighteen large ripe tomatoes; four onions; four peppers, chopped fine; 
 two tablespoons of salt ; two tablespoons of cloves ; two tablespoons cinnamon ; 
 one tablespoon allspice; one tablespoon nutmeg; one cup of vinegar. Boil one 
 hour. Bottle. 
 
 CHILI SAUCE. 
 
 Twelve large ripe tomatoes; three ripe or two green peppers, leaving out 
 half the seeds; two onions; two tablespoons salt; two tablespoons sugar; one 
 tablespoon cinnamon; three cups vinegar. Peel tomatoes and onions. Chop 
 separately very fine. Add finely chopped peppers with other ingredients and 
 boil one and one-half hours. 
 
 PRUNE RELISH. 
 
 3 pounds of prunes ; 3 pounds of sugar ; 1 pound of raisins ; 1 pound of walnut ; 
 
 10
 
 2 oranges. Put raisins and prunes through vegetable grinder; slice the oranges 
 add sugar, boil until thick; add nuts (chopped fine) 5 minutes before taking 
 from the stove. This is nice with meats or as a fruit sandwich. 
 
 MIXED PICKLES FRENCH. 
 
 One quart little silver onions; two quarts cucumbers; small head cauli- 
 flower; one quart green tomatoes. Steam or cook separately in salt water. 
 Dressing: one quart vinegar; one-half cup sugar; one tablespoon flour; one 
 tablespoon mustard; one tablespoon salt; one-half tablespoon pepper; one table- 
 spoon tumeric. 
 
 CHOPPED PICKLES. 
 
 One gallon cabbage, 1 gallon green tomatoes, 1 quart onions, 2 or 3 green 
 pepper pods, chopped fine. Sprinkle salt over the tomatoes and let them stand 
 awhile; then drain off the water and put with the other ingredients and with 
 this add 4 tablespoons ground mustard, 2 tablespoons ginger powdered, 1 table- 
 spoon of cloves, powdered, 1 tablespoon mace, powdered, 3 pounds of sugar, 
 
 3 ounces of Turmeric powder, 1 ounce of celery seed ; mix well and cover with 
 good vinegar and boil slowly till done. 
 
 FINE SOUR PICKLES. 
 
 Fill quart cans with pickles and put a desertspoon of salt and fill with 
 cold vinegar, then seal tight. 
 
 MUSTARD PICKLES. 
 
 One peck cucumbers, 1 peck onions, ]/? peck string beans, 3 heads cauli- 
 flower, 3 bunches celery, V-> dozen green peppers. Soak all in salt water over 
 night, then drain and strain in weak salt water, then put in cans and pour 
 over it. Season with curry powder or mix in spices to taste, 6 quarts vinegar. 
 Boil this up and pour over pickles. Put green tomatoes in if you like. 
 
 GREEN TOMATO SOY 
 
 Two gallons green tomatoes sliced without peeling, 12 good sized onion* 
 sliced, 2 quarts vinegar, 1 quart sugar, 2 tablespoons salt, 2 tablespoons black 
 pepper, 2 green peppers, 1 tablespoon allspice and 1 of cloves, 1 tablespoon cinna- 
 mon; mix and cook until tender, stirring often. 
 
 PICCALILI. 
 
 One-third green tomatoes, 2-3 cabbage, green and red peppers and mustard 
 seed to taste, a bit of horse radish, salt to taste, grind the tomatoes and drain 
 off juice, grind cabbage, horse radish and peppers together; add tomatoes, 
 mustard seed and salt, and mix thoroughly. Place in a jar, press firmly and 
 put weight on like kraut and let stand until sour. 
 
 SALAD DRESSING. 
 
 Salt, sugar and mustard. Mix olive oil and cream, add little vinegar last. 
 
 11
 
 SALAD DRESSING. 
 
 One cup water; one table spoon butter; vinegar to suit taste; tea spoon 
 sugar; pinch of mustard and red pepper; pinch of salt; yolks of four eggs; beat 
 eggs thoroughly; mix in sugar, salt, mustard and pepper; boil water, vinegar 
 and butter, pour in mixture and stir continuously until thickens, cooking very 
 slowly. 
 
 Above with chopped celery and onions is finest. 
 
 APPLE SALAD. 
 
 Two cups oi apples (cut in cubes), one cup of celery (cut in cubes), one- 
 half cup of English walnuts (chopped rather fine), pinch of salt. 
 
 Dressing: One cup whipped cream, three tablespoonfuls salad dressing, 
 two tablespoons sugar. After thoroughly mixing the two, cover with whipped 
 cream. 
 
 SALAD DRESSING. 
 
 Three-fourths glass of sugar, into which stir one heaping tablespoon of 
 flour, pepper, one teaspoon salt. Fill glass with milk, stir in the yolks of five 
 eggs, one tablespoon butter, one pint vinegar, one-half pint of water; stir until 
 thickens. 
 
 TOMATO SALAD DRESSING. 
 
 One-half cup vinegar, one teaspoon sugar, one-half teaspoon salt, one tea- 
 spoon mustard, one egg well beaten. Cook over hot water. When cold pour 
 over tomatoes. 
 
 SALAD DRESSING. 
 
 One small tablespoon salt, one small tablespoon mustard, one large table- 
 spoon sugar, one large tablespoon flour, one dash cayenne pepper or paprika, two 
 eggs, one-half cup vinegar, one-half cup water, four tablespoons oil. Mix dry 
 ingredients and add two eggs slightly beaten. Beat oil in slowly, add vinegar and 
 water, then one-fourth cup milk. Cook till thick in double boiler. 
 
 SALAD DRESSING. 
 
 One teaspoon mustard, two teaspoons sugar, two teaspoons flour, pepper, 
 paprika, salt, one-third cup vinegar, three eggs. 
 
 Directions Mix first six ingredients with a little water, add to the well 
 beaten eggs. Stir this mixture into the hot vinegar and butter. Cook until 
 thick, stirring constantly. Thin with whipped cream. Part lemon juice may 
 be used instead of all vinegar. 
 
 FRUIT SALAD WITH BLACK CHERRIES. 
 
 Lay crisp lettuce leaves on plate and put sliced bananas, small pieces of 
 pineapple and pitted black cherries, keeping the fruits in separate groups. Put 
 cream mayonaise over the top and sprinkle with nuts. 
 
 12
 
 Stalls 
 
 "To mould mankind at will 
 
 And shape their acts, 
 First dine them well and 
 They will become as wax." 
 
 GRAHAM BREAD. 
 
 One pint graham flour; one pint white flour; one teaspoon sugar; one 
 teaspoon salt; two teaspoons baking powder. Sift all well together, rejecting 
 coarse bran left in sieve. Add one and one-half pints milk. Bake in two small 
 greased tins, twenty-five minutes. Protect with paper ten minutes. 
 
 FRENCH TOAST. 
 
 To two eggs, thoroughly beaten, add one cup sweet milk and a little salt. 
 Slice bread and dip into the mixture, allowing each slice to absorb some of it; 
 then fry on hot buttered griddle ; spread with butter and serve hot. 
 
 NUT ROLL. 
 
 One and one-half cups of any kind of nut meat with three cups of bread 
 crumbs; one rounding tablespoon of peanut butter; two cups milk; one tea- 
 spoon sage; three teaspoons of salt; pepper. Mix bread and nuts; pour over 
 a cup of boiling water; cover and let stand ten or fifteen minutes; then add 
 milk, etc. Put in buttered pan and bake twenty minutes. 
 
 STEAMED BROWN BREAD. 
 
 One pint of bread crumbs rolled fine; one egg; one cup of swet milk; 
 one cup cooking molasses; one rounded teaspoonful soda dissolved in the 
 molasses ; one cup of raisins ; one-half cup of corn meal. Add graham flour until 
 the mixture is the thickness of graham gems. 
 
 The above proportions make three baking powder cans of brown bread 
 when done. Fill three cans half full and steam three hours. 
 
 BOSTON BROWN BREAD. 
 
 One pint bread crumbs; one cup sweet milk. Two-thirds cup molasses 
 into which stir one teaspoonful soda; one teaspoonful salt; one egg broken into 
 mixture; one handful corn meal; enough graham flour to make quite thick; 
 one cup raisins. Put into three one-pound baking powder cans and steam two 
 and one-half or three hours. 
 
 BOSTON BROWN BREAD 
 
 One cup white flour, two cups corn meal, two teaspoons baking powder, 
 one and one-half cup molasses, salt, one-half cup milk, two tablespoons butter; 
 steam two hours. 
 
 13
 
 CREAM BISCUITS 
 
 One quart flour, one tablespoon butter, two teaspoons baking powder, 
 one teaspoon salt, one teaspoon sugar, one pint sweet cream, one egg, beaten 
 in cream ; bake in quick oven. 
 
 NUT BREAD 
 
 Four cups flour, four teaspoonfuls baking powder, one-half cup sugar, 
 two cups milk, one cup chopped nuts; mix dry ingredientts together, add nuts 
 then milk; heat and let rise twenty minutes. Bake in two small loaves one 
 hour and a quarter. 
 
 BATTER FOR FRITTERS 
 
 One cup of flour, one-half cup cold water, one or two eggs, one-eighth 
 teaspoon salt, one tablespoon olive oil or butter; If you want to make a sweet 
 fritter, use one-half tablespoon of sugar and milk may be used instead of water 
 also a teaspoon of lemon juice. All batters of this kind are better if they stand 
 24 hours. Beat the eggs separately and add them last ; beat it all well ; can 
 be use as soon as made, but is better if it stands; apples or bananas, pine! 
 apple or pears are all nice in this batter, and make delicious fritters; served 
 with or without a sauce; roll into the batter and fry in deep lard when it is 
 hot enough to smoke a little. Turn frequently and when a light brown, re- 
 move from the lard and serve at once. 
 
 BATTER BREAD 
 
 One pint milk, three-fourth cup Indian meal, four eggs, yolks and whites, 
 beaten separately, salt to taste; scald milk, stir in the meal, add salt and 
 let cook few minutes; pour this into the lightly beaten yolks, fold in the stiffly 
 beaten whites; pour into well greased pan and bake twenty minutes. 
 
 BROWN BREAD 
 
 One and one-half graham, three-fourth cup corn meal, one-half cup molasses, 
 two and one-fourth cups sweet milk, one teaspoonful soda, one egg and a little 
 salt; steam from three to four hours; dissolve soda in a little hot water and 
 turn into mollasses. 
 
 CREAM PUFFS 
 
 One- fourth cup butter, one cup boiling water, four eggs, one cup flour; put 
 water in sauce pan and get boiling hot, then stir in flour, remove from stove 
 and add eggs, one at a time, drop on tins and bake thirty minutes in moderate 
 oven. 
 
 APPLE FLUFF 
 
 Yolk of one egg, cup of milk, tablespoon sugar, teaspoon vanilla ; cook to 
 a thin custard, set in cool place; take one large apple of decided flavor, Spy 
 
 14
 
 or Baldwin, peel and grate into drip bowl, sprinkle with sugar as you work, 
 to prevent it turning. 
 
 RAISED BISCUIT. 
 
 Three-quarter cup butter or lard (half and half is a good rule) ; three- 
 quarter cup yeast; three tablespoons sugar; one teaspoon salt; flour to make 
 soft dough. Mix over night, warming the milk slightly and melting the shorten- 
 ing. Mix in the flour to make soft batter; let rise till morning. In morning 
 mix stiff as for bread. Let rise again and mold into biscuit when light. 
 Bake thirty minutes. 
 
 GRAHAM GEMS. 
 
 Two cups sour milk; one teaspoon soda; two eggs; a little salt; butter 
 one-half the size of an egg; three cups of graham flour. 
 
 BREAKFAST MUFFINS. 
 
 One egg, well beaten; two tablespoons sugar; three tablespoons melted 
 butter; two teaspoons baking powder; one-quarter teaspoon salt; one cup sweet 
 milk ; two cups white flour or graham. ' Bake in muffin pans. 
 
 SCOTCH SHORT BREAD. 
 
 One pound of flour; one-half pound of butter; one-quarter pound of sugar. 
 Mix flour and sugar. Dissolve butter till there is just a little lump left float- 
 ing, pour on to the sugar and flour, stir it up and turn on to the board and 
 work it up till it will hold together. Make round or square cake, as you wish; 
 prick it over the top with silver fork; put sweeties on top, if you wish. Bake 
 in moderate oven. Be careful in baking, or the butter will burn. 
 
 BOSTON BROWN BREAD. 
 
 One cup yellow corn meal; one-half cup rye flour; one-half cup white 
 flour; one teaspoon salt; one teaspoon soda; one cup sour milk; one-half cup 
 molasses. Mix all dry ingredients, then add molasses and some milk. Fill two 
 one-pound baking powder cans three quarters full. Boil three hours. 
 
 BROWN BREAD. 
 
 One cup of sweet milk; one cup of sour milk; one-half cup molasses; one 
 teaspoon of soda; one cup graham flour; two cups corn meal; a little salt. 
 Steam two and one-half hours. Bake one-half hour in a slow oven. 
 
 OAT MEAL BREAD. 
 
 One cup Quaker oats scalded with two cups milk or half milk and half 
 water (if the latter, use a little shortening). Let stand two hours and add 
 a little salt; one-quarter cup molasses; one-half cake yeast, and as much flour 
 as will stir in with a spoon. Let rise and bake in well greased tins. 
 
 15
 
 anb i 
 
 WAFFLES. 
 
 One pint flour, 1 teaspoonful good baking powder, Y^ teaspoonful salt, 
 3 eggs, \Y^t cups milk, 1 tablespoonful butter (melted), mix in the order given, 
 add the beaten yolks of the eggs with milk, then the melted butter, and the 
 whites last; serve with butter and maple syrup or lemon syrup. 
 
 HOT CAKES. 
 
 Half cup yeast or 1 cake yeast foam, save the water in which you boil 
 potatoes for dinner; when cool add yeast, tablespoon salt, stir with buckwheat 
 flour to make a thin batter it is nice to use a little skim or sour milk; in the 
 morning pour out a bowl of the batter to start with again, then add to the 
 remaining batter 2 tablespoons molasses and a little soda; take to the table from 
 a hot griddle. 
 
 RICE FRITTERS. 
 
 Rice, 4 ounces; eggs, 4; milk, 1 quart; boil rice in the milk, when the rice 
 is soft, remove it; when cold add four eggs well beaten, as much flour as will 
 make a batter; drop a spoonful into hot fat and fry brown; eat with sugar and 
 sauce. 
 
 CORN FRITTERS. 
 
 Fried in deep fat like doughnuts; 1 level cup of flour, 1 level teaspoon good 
 baking powder, 2 level teaspoons salt, 1 level teaspoon pepper, 2 eggs well 
 beaten, 1 can corn; mix dry ingredients, sift into corn, add eggs last; drop from 
 spoon into hot lard and fry brown like doughnuts and serve with maple syrup. 
 
 FRITTER BATTER FOR OYSTERS OR FRUIT. 
 
 Yelks of 2 eggs, beaten well ; add YI cup milk and 1 tablespoonful of olive 
 oil, 1 saltspoonful of salt, and 1 cup of flour, or enough to make it almost a 
 drop batter; when ready to use add the whites of the eggs beaten very stiff; 
 if intended for fruit add 1 teaspoonful sugar to the batter; if for clams, tripe or 
 meat, add one tablespoonful of lemon juice; this batter will keep for several days- 
 
 LITTLE INDIAN PANCAKES. 
 
 Scald half of a quart of meal, add 1 cup sour milk, 1 cup sweet milk with 
 the remainder of the meal, salt to taste, Y^ teaspoonful soda, 1 teacup flour. 
 
 WHEAT GRIDDLE CAKES. 
 
 One pint flour, YZ teaspoonful salt, 1 teaspoonful soda, 1 scant pint sour 
 milk, 2 eggs, well beaten ; crush, measure and sift soda and salt into the flour, 
 add milk and beat well; then add beaten yelks, and lastly whites beaten stiff. 
 
 16
 
 JhAibutga 
 
 "Pies need no sauce except appetite." 
 
 DUTCH APPLE PIE. 
 
 Line a large deep pie pan with paste. Mix three level tablespoons of flour, 
 a little nutmeg, or cinnamon with three-quarters cup sugar; put it into the 
 crust; then arrange nicely, apples (Bellflower or Greening). Cut in eighths; 
 sprinkle on one-fourth cup of sugar. Pour around apples one cup of cream 
 or milk; dot with butter. Bake in a moderate oven, removing the grate from 
 the bottom of oven. If the above apples are out of season, use Winesaps or 
 Ganos, but slice them. If the apple does not bake as soft as you like, cover 
 a few minutes with oiled paper. I prefer baking without covering. 
 
 MARSHMALLOW PUDDING 
 
 Whites of 4 eggs, one cup sugar (scant), two level teaspoons powdered 
 gelatine in scant cup hot water, dissolve thoroughly; one teaspoon vanilla; have 
 whites slightly beaten before adding sugar and dissolved gelatine, then beat 
 twenty minutes and place in mould; make boiled custard of yolks and put in 
 chopped almonds. 
 
 STEAMED FRUIT PUDDING 
 
 One cup molasses, one cup milk, two cups flour, one-fourth cup butter, 
 one teaspoon soda, one teaspoon cinnamon, one teaspoon salt; steam two hours, 
 One may also add figs, dates, nuts and raisins chopped fine. 
 
 CONCORD GRAPE PUDDING 
 
 Two bunches of grapes, three-fourth of a box of gelatine, one cup sugar; 
 boil one-half hour; then add yolks of three eggs, beaten and one teaspoonful of 
 vanilla; let come to a boil; mash through a strainer and cool; then add beaten 
 whites of three eggs, pour into a mould and put on ice. Serve with whipped 
 cream. 
 
 ORANGE CREAM PIE 
 
 Yolks of three eggs, one cup sugar, three teaspoons butter, creamed to- 
 one tablespoon flour, mix with a little milk, stir into one pint of hot milk, 
 cook in double boiler until thick, add small lump butter, season with extract 
 of lemon and orange to taste, pour into a baked crust, beat whites of two 
 eggs with a little sugar spread on top and brown. 
 
 MINCE MEAT 
 
 Cook two pounds fresh beef; when cold, chop very fine. Three pounds 
 
 17
 
 beef suet; remove skins and strings; six pounds juicy apples, pared and corned; 
 six pounds seeded raisins, chopped fine; wash and dry three pounds currants; 
 mix all together, adding juice of two or three large oranges, two tablespoons 
 cinnamon, two tablespoons nutmeg, three ounces powdered cloves, one tea- 
 spoon powdered mace, one pound brown sugar, one quart madeira wine, one 
 pint French brandy, one-half citron cut fine. 
 
 CHOCOLATE PIE 
 
 One cup sugar, two tablespoons flour, one-half cup grated chocolate, one 
 pint warm water, beaten yolks of two eggs; boil until thick; bake crust, fill 
 with mixture, and put beaten whites on top. 
 
 AMHERST PUDDING. 
 
 One cup sugar, one cup sour milk or buttermilk, one-half cup butter, three 
 level teaspoonfuls cinnamon, one level teaspoonful cloves. A little salt and one- 
 half teaspoon soda and flour. Make it quite a little stiffer than for cake. 
 
 CUSTARD PIE. 
 
 (For one medium sized pie.) 
 
 Three eggs; one cup of sugar; two cups of milk; nutmeg; lemon, and a 
 little salt, for seasoning. Boil the milk and add to the eggs sugar and season- 
 ing well beaten. Put in tin lined with pastry and bake in moderate oven. 
 
 GERMAN CREAM PIE. 
 
 Crust three-quarters cup flour; one-quarter teaspoon baking powder; one 
 rounding tablespoon sugar; one-quarter cup butter, softened; one egg to make 
 dough; bake. 
 
 Filling Boil together one and one-quarter cups milk; yolks of two eggs; 
 three rounding tablespoons sugar; one heaping tablespoon flour; one-half tea- 
 spoon vanilla. Pour into crust and put on this meringue, made of whites of 
 two eggs; two tablespoons sugar and a little vanilla. Put in oven long enough 
 to brown. 
 
 LEMON RAISIN PIE. 
 
 One cup raisins; one cup water; three-quarters cup of sugar; one table- 
 spoon of flour; rind and juice of one lemon. Cook until thick, then put in crust 
 and bake. 
 
 CARROT PIE. 
 
 Yolks of 2 eggs, 2 tablespoons sifted flour, 1 cup sugar, 2 tablespoons car- 
 rots, which have been run through a seive, 1 pint milk. Flavor with nutmeg, 
 cloves and cinnamon to taste. Lastly add beaten whites of eggs. Bake with 
 one crust. 
 
 18
 
 PUFF PUDDING. 
 
 Two cups flour, 2 teaspoons good baking powder, pinch salt, add 
 enough sweet milk to make thick batter; drop tablespoonful in well buttered 
 cups, tablespoon of jam or fruit, another tablespoon of batter, then steam 20 
 minutes; enough for 6 people; serve with whipped cream or plain sauce. 
 
 DATE PUDDING. 
 
 One cup sugar, yellows of 3 eggs beaten to a froth, 1 tablespoon flour, 
 1 teaspoon vanilla, 1 cup chopped nuts, 1 cup chopped dates; last add the 
 whites of eggs beaten to froth; bake 20 minutes; or longer if necessary; serve 
 cold with whipped cream, sweetened and flavored with vanilla. 
 
 SWISS PUDDING. 
 
 To 2-3 pint sifted flour add 1 teaspoon good baking powder and 
 a small spoon salt; rub together 4 heaping tablespoonsful or sugar with 2 of 
 melted butter; break in the flour 1 egg and thin the whole with 2-3 pint of 
 sweet milk; add seasoning to taste we prefer lemon; steam in mould 2 hours. 
 
 SAUCE Two tablespoons sugar, 2 tablespoons butter, l /i tablespoon corn 
 starch, the yelk of 1 well-beaten egg and a teacup boiling milk; boil 1 minute 
 and add the stiff beaten white. 
 
 CHRISTMAS PUDDING. 
 
 One cup chopped suet, 1 cup raisins, 1 cup molasses, 1 cup sour milk, 3 
 cups flour, 1 teaspoon of soda, 1 teaspoon of cinnamon, 1 teaspoon of cloves, 
 YZ nutmeg, 1 teaspoon of Salt. SAUCE: 1 cup full of sugar, 1 egg, \ l /2 
 tablespoons of butter, 3 tablespoons of boiling water. Beat all together and 
 let come to boil, then flavor with vanilla. 
 
 PLUM PUDDING. 
 
 One pound of bread crumbs, 1 pound of sugar, 1 pound currants, 2 pounds 
 of raisins, $4 pounds suet, Y* pound citron peel, 1 teacup chopped nuts, 10 eggs, 
 1 small nutmeg, wineglass of brandy, mix with milk and boil eight hours. Serve 
 with brandy sauce. 
 
 PIE CRUST. 
 
 One cup of melted lard; one cup of water; a little salt. Mix and roll out. 
 Mix pretty hard for two pies. 
 
 PLUM PUDDING. 
 
 One cup chopped suet, 1 cup molasses, 1 cup milk (either sour or sweet), 
 3 cups flour, 1 egg, 1 cup chopped raisins, walnuts, 1 teaspoon soda, spices to 
 taste, pinch salt; dissolve soda in milk. M. U. S. 
 
 "When the frost is on the pumpkin." 
 
 PLUM PUDDING. 
 
 One cup chopped raisins; one-half cup suet; one-half cup sweet milk; one- 
 
 19
 
 half cup syrup; one-half cup currants; one-half cup walnuts and almonds, 
 cut with a knife, not too fine; one-third cup chopped citron; one-half teaspoon 
 soda; two eggs; spices to taste, (if liked) two cups flour; a little salt. Dredge 
 currants, nuts and citron with flour and add last. Steam three hours. 
 
 SUET PUDDING. 
 
 One cup of sour milk; one-half cup of molasses; one-half 'cup of sugar; 
 one cup of suet, chopped fine; one cup of seeded raisins; three cups of flour; 
 one teaspoonful of soda, disolved in boiling water. Add salt, cloves, cinnamon 
 and nutmeg to suit taste. Steam three hours. 
 
 SPONGE CAKE PUDDING. 
 
 One cup sugar, one and one-half cups flour, five eggs, beat all together 
 twenty minutes. Add three small tablespoons of cold water and three table- 
 spoons of flour; one teaspoon of good baking powder. Bake thin in flat 
 large pan. Cut in half. Spread half with jelly or jam, then cover with whipped 
 cream. Add other half on top and repeat dressing. 
 
 LEMON CREAM PUDDING. 
 
 Stir together juice and grated rind of one lemon, yolks of three eggs, one 
 tablespoon each of corn starch and flour, one cup sugar. Pour over this one pint 
 of boiling water, cook in double boiler until it commences to thicken, then take 
 from fire and add whites of three eggs beaten stiff. 
 
 CARROT PLUM PUDDING. 
 
 One pound grated carrots; one pound raisins; one pound currants; onerhalf 
 pound chopped suet; four tablespoons sugar; one pound chopped English wal- 
 nuts; twelve tablespoons flour; two teaspoons mace and cinnamon, mixed. Be 
 sure to use nothing to wet this pudding except what comes out of carrots. Steam 
 three hours in baking powder cans three-quarters full. 
 
 SNOWBALL PUDDING. 
 
 One-third cup butter; one-half cup sugar; two cups flour; four level tea- 
 spoons good baking powder; pinch salt; whites of four eggs; one-half cup 
 milk. Cream butter and sugar together. Steam one-half hour. 
 
 Dressing One cup fresh strawberries, mashed and sweetened with pulver- 
 ized sugar. 
 
 NEW CHARLOTTE. 
 
 One pint of whipped cream, sweetened and flavored with vanilla; fifteen 
 cents worth of marshmallows, cut in bits, and fifteen cents candied cherries, cut 
 in slices. When ready to serve, fold both marshmallows and cherries into the 
 cream. Serve the cream on lady fingers, opened, and sprinkle with chopped 
 nuts. 
 
 20
 
 SAUCE. 
 
 Yolk of one egg; butter size of walnut; one-half cup sugar; nutrrteg or 
 lemon ; one cup milk heated till hot and thickened with tablespoon corn starch. 
 Add other ingredients, mixing well. 
 
 DATE PUDDING. 
 
 Two eggs; one cup sugar; one-quarter cup butter; one- third cup milk; one 
 teaspoon good baking powder and flour to make stiff batter. Stir in one 
 cup stoned dates cut in quarters. Fill moulds half full and steam three hours. 
 Serve with liquid sauce. 
 
 Glak? 
 
 "Give no more to any guest than he is able to digest." 
 
 CHOCOLATE CAKE. 
 
 One and one-half cups sugar; one-half cup butter; six eggs; one-teaspoon 
 cream of tartar; one-half teaspoon soda; half of the cream of tartar in the yolks 
 of the eggs and half in the whites ; two squares of melted chocolate in the sugar 
 and butter; three-quarters cup of milk; two cups flour, sifted three times; one 
 teaspoon vanilla. Warm sugar instead of melting the butter. Put soda in the 
 flour. Bake in slow oven forty minutes. 
 
 CHOCOLATE CAKE. 
 
 Two cups sugar; one-half cup shortening; one-half cup hot water; one cup 
 grated chocolate; one-half cup sour milk; one teaspoon soda, dissolved in milk; 
 two eggs ; scant three cups flour ; vanilla. 
 
 SUNSHINE CAKE. 
 
 Seven whites of eggs; five yolks of eggs; one cup sugar; one cup flour; one- 
 half teaspoon grated orange peel ; one-half teaspoon cream of tartar. First beat 
 whites of eggs very stiff, adding cream of tartar when half beaten. Then add 
 yolks well beaten; then sugar; then orange peel. Fold in the flour carefully, 
 and do not beat afterwards. Bake in moderate oven forty-five minutes. 
 
 SPONGE CAKE 
 
 One and one-half cups sugar, four eggs, one-half teaspoon cream tartar, 
 beaten together; two cups flour with one and one-half teaspoons baking powder, 
 three-fourth cup boiling water flavoring. 
 
 CHOCOLATE CAKE 
 
 Two ounces of chocolate, four eggs, one-half cup milk, one-half cup 
 
 21
 
 butter, one and one-half cups sugar, one and three-fourth cups flour, one teaspoon 
 vanilla, one heaping teaspoonful baking powder. Dissolve the chocolate in 
 five tablespoonfuls of boiling water; beat the butter to a cream, add gradually 
 the sugar, beating all the while; add the yolks, beat again then the milk; 
 then the melted chocolate and flour; now add the whites of eggs beaten to 
 a stiff froth; add the vanilla and baking powder. Can be used for either 
 loaf or layer cake. 
 
 MOLASSES COOKIES 
 
 One cup sour cream, one and one-half cups New Orleans molasses, one 
 egg, cinnamon, one-half cup sugar, three-fourth cup butter, one heaping tea- 
 spoon of soda. !j 
 
 SHORT CAKE 
 
 One cup flour, one tablespoon butter, one tablespoon lard, two teaspoon 
 baking powder, pinch of salt, milk enough to scroll; bake in two cake tins. 
 
 BOILED ICING 
 
 Whites of two eggs, one cup sugar, 3 tablespoons water; put all together 
 and cook eight minutes (stirring often) in a double boiler. Remove from fire 
 and beat with wire beater, adding a bit of cream tartar and flavoring. 
 
 DOUGHNUTS 
 
 Yolks of tthree eggs, one cup sugar, three teaspoons butter, creamed to- 
 gether ; one cup sour milk, one teaspoon soda ; beaten whites of eggs put in 
 after some of the flour; one-half teaspoon baking powder in last of flour, salt, 
 nutmeg. 
 
 BEST FRUIT CAKE 
 
 Ten eggs, one and three-eighth pounds sugar, one pound butter, one 
 pound flour, three pounds raisins, four pounds currants, one pound dates, one 
 pound figs, one-half pound shelled pecans, one-half pound almonds, blanched 
 and chopped, one pound lemon peel, one-half pound citron, one-half candied 
 angelique, three-fourth pounds candied cherries, one-fourth pound candied pine- 
 apple, tumbler full each of sweet cream, molasses, grape, jelly and whisky 
 juice and grated rind of two lemons, one tablespoon cinnamon, one desertspoon 
 of cloves, cream butter and sugar together well, dredge fruit with flour, 
 soak spices in whiskey four hours before mixing; bake two hours; put four 
 pounds in each pan. 
 
 - 
 
 ORANGE FILLING FOR CAKE 
 
 Juice and rind of two oranges, one cup sugar, yolk of one egg; butter, size of 
 walnut ; large tablespoon flour ; cook in double boiler until thick. 
 
 22
 
 SOFT GINGER BREAD 
 
 One cup brown sugar, one cup molasses, one cup butter (melted), three 
 cups of flour, four eggs, one good teaspoonful ginger, one teaspoonful soda; 
 after mixing the sugar, molasses, butter and spices, then add the eggs, well 
 beaten, but not separately; then the flour, soda and last, a cup of of boiling 
 water. 
 
 CHOCOLATE CAKE 
 
 t 
 
 One cup sugar, one-half cup each of butter and milk, two cups flour, two 
 teaspoons baking powder, two eggs, grate one-half cake of unsweetened chocolate, 
 and mix with one-half cup of milk and the yolk of one egg, sweeten to taste; 
 add one teaspoon flavoring. Boil the dissolved chocolate until soft, then add 
 the other ingredients and bake three-fourths of an hour. It takes one cup of 
 milk, one-half of it for the chocolate. Prepare chocolate first, it makes the 
 cake better if cool before adding it. 
 
 CARAMEL FILLING FOR CAKE 
 
 One cup cream, one cup sugar, boil until it threads; add this to six table- 
 spoonfuls of white sugar, which have been melted, but be careful not to burn; 
 add vanilla and beat until right consistency to spread on cake. 
 
 CHOCOLATE CAKE 
 
 One cup sugar one and one-fourth cups flour, one-half cup butter, one-half 
 cup water, four eggs, one teaspoon baking powder, one-third cake melted choco- 
 late; cream, butter and sugar, add eggs, then water and flour alternately and 
 last the melted chocolate; bake ten minutes in quick oven, in three layers and use 
 chocolate icing. 
 
 SOUR CREAM CAKE 
 
 One cup sour cream, one cup pulverized sugar, one and three-fourth cups 
 flour (Swansdown), three eggs beaten separately, one teaspoon baking powder 
 (large), one-half teaspoon soda (small), one cup nuts or raisins, chopped; a 
 little salt and vanilla; beat the eggs, add sugar, add soda and cream; roll nuts 
 in flour; bake in muffin tins. 
 
 CHOCOLATE COOKIES 
 
 Two cups light brown sugar, one cup melted butter, one cup sweet milk, 
 two eggs, two teaspoons soda, one cup raisins, three cups flour, one cup Eng- 
 lish walnuts (chopped), one-fourth cake chocolate; cream butter and stir in 
 sugar, then the eggs; add the milk with thfe soda dissolved in it and the flour; 
 chop the raisins;, break the nut meats and dredge with the flour from the 
 three cups; add the melted chocolate and drop from spoon into buttered pan. 
 When cold cover with chocolate frosting. 
 
 23
 
 SNOW CAKE 
 
 Three-fourth cup butter, one cup sweet milk, one and one-half teaspoons 
 baking powder, two cups sugar, three cups flour, eight eggs (whites). 
 
 CHOCOLATE FROSTING 
 
 One and one-half cups sugar, two eggs, one square chocolate; pour boiling 
 water on sugar to dissolve; boil until strings; pour into eggs (not too hot) ; add 
 melted chocolate; put into double boiler and cook until thick enough to spread. 
 
 NUT CAKE. 
 
 Three-quarters cup sugar; one-quarter cup butter; three-eighths cup milk; 
 one cup flour ; whites of two eggs ; three-quarters cup nuts chopped, almonds or 
 English walnuts; one teaspoon cream of tartar; one-half teaspoon soda. Flavor 
 with almond. Frost and put whole nut meats on frosting. 
 
 HOT WATER SPONGE CAKE. 
 
 Beat together until light, one and one-half cups sugar and four eggs; add 
 one scant teaspoon good baking powder, sifted in two cups flour; pour into 
 this one-half cup boiling water. 
 
 BLACKBERRY JAM CAKE. 
 
 Three eggs; one cup sugar; three-fourths cup butter; one and one-half cups 
 flo^r; two tablespoons milk or cream; one teaspoon soda; two teaspoons cinna- 
 mon; one-half nutmeg; one cup of jam. Bake in two layers; put together with 
 boiled icing or jelly. 
 
 CREAM CAKE. 
 
 Beat two eggs; add one cup sugar; one cup cream; two cups flour; two 
 heaping teaspoons good baking powder ; one cup nuts and flavoring. 
 
 ANGEL CAKE. 
 
 Separate and cool eleven whites of eggs, sift one tumbler of flour with one 
 level teaspoon cream tartar three times ; sift one and one-quarter tumblers sugar 
 three times. Beat whites until stiff, carefully stir in sugar, then fold in the flour, 
 very little at a time; flavor and bake one hour. 
 
 DEVIL FOOD CAKE. 
 
 Yolk of one egg, beaten to cream; one-half cup cold water; one-half cup 
 sugar; one-quarter cake Baker's chocolate. Mix and cook in double boiler until 
 it thickens; add two teaspoons vanillh and set aside; cream one cup sugar with 
 two-thirds cup butter; add two beaten eggs; one-half cup sour milk, with one 
 teaspoon of soda; two cups flour. Beat well and stir in the chocolate mixture 
 and bake about three-quarters of an hour. 
 
 24
 
 Exclusive JMUKnery 
 
 We carry a full line of New York 
 and Parisian Models of most exclu- 
 sive designs; also the smart im- 
 ported street hats of exquisite style 
 and beauty, as well as the original 
 ideas of our own French designs. 
 
 Special attention given to all orders 
 
 ]Mrs. J*. 6. Ogilvie 
 
 Ivins Apartments Building 
 954 So. Figueroa St. 
 
 The New Home of Occidental College 
 
 Lots now $325 up; next year will be $1000 up. 
 
 EDWARDS & WILDEY COMPANY, 
 
 232 Laughlin Bid., Los Angeles. 
 
 Ctf ip Cooks 
 
 Fir? ^nder our big 
 r<v * everything need- 
 ful to help them com- 
 bat the awful outing 
 appetite! Stoves, 
 Cooking Kits, Dutch 
 ovens. Full line of utensils 
 both in tin and enamel. 
 
 The Win, H, Hoegee Go, me, 
 
 Greatest Sporting Goods House 
 on the Pacific Coast 
 
 Home 10087 1 QQ 1 AT 
 Main 8447 ' 3O- I ^L 
 
 SILKS 
 
 EXCLU SI VELY 
 
 For real Silk values buy 
 here. Better silks, larger 
 varieties, lower prices 
 
 THE SILK STORE 
 
 559 SO. BROADWAY 
 
 ONE DOOR FROM SIXTH ST.
 
 Long Beach Ostrich Farm 
 
 We have only one store 
 549 S. Broadway Phone A 3769 
 
 Plumes, Willows, Boas and Fans. <| Having our 
 own factory and repair plant, we are prepared 
 to remodel your old feathers in any slyle and 
 color you want. 
 
 JSational dumber Company 
 
 Twentieth and Alameda Street 
 Los Angeles 
 
 Lumber, Sash, Doors 
 Builders' Hardware, Lime and Cements 
 
 Phone Main 243 Home 52667 
 
 BRESEE BROTHERS CO. 
 
 UNDERTAKERS 
 
 Lady Attendant 855 S. Figueroa St. 
 
 Automobile Ambulance Los Angeles, Cal. 
 
 Sperry's Flour 
 
 Gives Better Results 
 
 Because it is always uriformly balanced. Every 
 day's run is tesled to our Standard before it leaves 
 the mill, tjj Made in Los Angeles by 
 
 Sperry Flour Company
 
 SPICED CAKE. 
 
 Three-quarters cup butter; one and one-half cups sugar; three eggs; one 
 cup milk ; two teaspoons good baking powder ; two and one-half cups flour ; 
 one teaspoon cinnamon; one-half teaspoon cloves; one-half teaspoon nutmeg. 
 
 WALNUT CAKE. 
 
 One cup sugar; butter size of an egg; one egg; two-thirds cup milk; two 
 cups flour; two small teaspoons good baking powder; one cup walnut meats 
 chopped. Flavor with lemon. 
 
 MILK FROSTING. 
 
 One and one-half tablespoons milk. Add enough pulverized sugar to 
 thicken, and beat until smooth. Flavor. 
 
 COMPOSITION CAKE. 
 
 One and one-half cups butter; two and one-half cups sugar, creamed with 
 butter ; five eggs, beaten separately ; one cup sweet milk ; one pound seeded and 
 chopped raisins; one teaspoon soda; five cups sifted flour; one nutmeg, grated- 
 This cake improves by standing several days. 
 
 ORANGE CAKE. 
 
 "Wouldst thou both eat they cake and have it"? George Herbert. 
 
 Two cups flour, two cups sugar; one-half cup water; two teaspoonsfuls of 
 good baking powder; a little salt; yolks of five eggs and w r hites of three; 
 juice and grated rind of one orange; bake in layers. 
 
 Filling for Same Beat the whites of two eggs to a stiff froth, add enough 
 sugar for not very stiff frosting and the juice and rind of one orange; put be- 
 tween layers. 
 
 CHERRY ROLL. 
 
 Two cups sugar ; two cups water put in deep pan to boil ; make rich biscuit 
 dough, roll out and cover with pitted cherries, drain juice and add to the syrup; 
 roll dough covered with cherries, as jelly roll, and place in boiling syrup ; bake ; 
 delicious. 
 
 BLACKBERRY CAKE. 
 
 Beat three-fourths cup of butter and one cup granulated sugar together un- 
 til light, then add three tablespoons of sour milk; three eggs beaten light; one 
 teaspoon of vanilla; pinch each of cinnamon and cloves, and one teaspoon of 
 soda mixed with two cups of flour. Then stir in one cup of blackberries, cooked 
 with a little of the juice, but do not mash. Pour into two-layer cake pans. Bake 
 and when cold ice. 
 
 SPICE CAKE. 
 One-half cup of butter; one cup of sugar; three-quarters cup of water or 
 
 25
 
 milk; three eggs; one-half teaspoon cinnamon; nutmeg; two teaspoons good 
 baking powder; allspice. Beat butter and sugar to a cream; add yolks of 
 three eggs and whites of two; beat until it is quite creamy; then add the water 
 and spices. Mix baking with flour; use enough flour to make a stiff batter. 
 Take the white of the third egg and beat enough pulverized sugar to make a 
 frosting. 
 
 SPONGE CAKE. 
 
 Six yolks of eggs; two cups of sugar; one cup of boiling water; one table- 
 spoon good baking powder (small) in two and one-half cups flour; three 
 whites of eggs beaten stiff. Mix eggs and sugar to a cream, then add the boil- 
 ing water, flour and baking powder and whites of eggs last. This makes one 
 large cake or two small ones. 
 
 RAISED CAKE. 
 
 One cup of sugar; one-half cup of butter creamed; add one well beaten 
 egg; one cup bread sponge; one-half cup sweet milk; one teaspoon each soda, 
 cloves, cinnamon and allspice; one cup each of raisins and currants (chopped) ; 
 flour enough to make as thick as fruit cake. Put in oven and bake at once. 
 
 FRUIT CAHE. 
 
 One pound flour (one quart) ; one pound brown sugar, three-quarters 
 pound butter; three pounds seeded raisins; one pound currants; one pound cit- 
 ron; one-quarter pound almonds; one nutmeg; one tablespoon cloves, cinnamon, 
 etc. ; one wine glass brandy ; ten eggs. Stir butter ad sugar to a cream. Then 
 add whites and yolks of eggs beaten separately. Then spices and add the flour 
 just before it is put in the pan. Bake slowly. Good. 
 
 MOLASSES CAKE. 
 
 One cupful molasses; one cupful sugar; one cupful sour milk; three and 
 one-half cupfuls flour; one-half cupful butter; three eggs; two teaspoons soda; 
 teaspoon ginger; a little cinnamon. 
 
 ANGEL FOOD. 
 
 PART I. One-half cup of sugar; one-half cup of sweet milk with one 
 level teaspoon soda dissolved in milk. Yolks of two eggs. 
 
 PART II. One- half cup sugar; one-half cup milk; yolks of one egg; one- 
 half cake of chocolate. Boil till dissolved, stirring all the while. Let cool and 
 add to the other part. One and one-half cup flour or enough to make batter 
 thick enough; add whites, last beat stiff. Leave one-half for frosting. 
 
 LIGHT CAKE. 
 
 One cup sugar; one tablespoonful of butter; one egg; one-half cup milk; 
 one and one-half cups flour; one heaping teaspoonful of good baking pow- 
 der; flavor, to suit. 
 
 26
 
 SOCIAL CAKE. 
 
 One cup of butter; two cups of sugar; three and one-half cups flour; five 
 eggs, beaten separately; three-quarters of a cup of milk; one teaspoon of cream of 
 tartar; one-half teaspoon of soda; flavor with lemon. 
 
 GINGER CAKE. 
 
 One-half cup sugar; one-half cup butter; one cup molasses; one teaspoonful 
 of cloves; one teaspoonful of cinnamon; one teaspoonful ginger; two teaspoon- 
 fuls soda in one cup boiling water; two and one-half cups of flour; two eggs 
 beaten lightly add last; bake in two loaves in a slow oven. 
 
 WHITE POUND CAKE. 
 
 Beat to a cream one pound of sugar (one pint) and one-half of butter; two 
 teaspoonfuls of good baaking powder; one pound of flour; whites of sixteen 
 eggs beaten very stiff and add last; cover with frosting before it cools. 
 
 SPONGE CAKE. 
 
 One cup sugar; three eggs beaten separately; three and one-half tablespoons 
 millc; one cup flour; one teaspoon baking powder. 
 
 JAM CAKE. 
 
 One cup of .sugar: one-half cup of butter; two eggs; one-half cup of jam; 
 one-half cup of sour cream; one teaspoonful of soda; flour enough to make a 
 batter. 
 
 FIG FILLING. 
 
 One cup of figs chopped fine ; one-half cup of sugar ; one-half cup of water ; 
 put on the stove and cook for five minutes then stir till cool, then put on the 
 cake. 
 
 CREAM PIE FILLING. 
 
 Three cups of milk put on to warm; stir in one cup of sugar; one-half cup 
 of corn starch mixed with milk to thicken the milk and one egg well beaten ; then 
 flavor and let cool till thickened. 
 
 WHITE MOUNTAIN CAKE. 
 
 Two cups sugar; one-half cup butter; whites of six eggs, well beaten; one- 
 half cup sweet milk; two cups flour; one cup corn starch; two teaspoons baking 
 powder; bake in layers. 
 
 FROSTING. 
 
 Boil two cups sugar and one-half cup water until it spins a thread or forms 
 
 27
 
 a soft ball in cold water; pour over the beaten whites of two eggs. Flavor, 
 beat. When cool spread between layers and on top and sides of cake. 
 
 PRUNE CAKE. 
 
 One and one-half cups sugar; tablespoon butter; yolks of three eggs mixed 
 well; one and one-half cups of stewed prunes which have been run through a 
 sieve; dissolve one teaspoon of soda in the prunes; two and one-half cups sifted 
 flour in which one teaspoon cinnamon and one-half teaspoon each cloves and 
 allspice have been sifted; two tablespoons chocolate which have been dissolved 
 with a little hot water. Lastly add half the beaten whites of the eggs and save 
 the other half for filling. 
 
 Filling. One cup sugar; one-half cup water; cook until it will thread when 
 it falls from a spoon; add to the beaten whites and beat until thick enough to 
 spread. This is delicious, don't fail to try it. 
 
 BROWN STONE FRONT CAKE. 
 
 Part I. One cup of sugar; one-half cup of butter; two eggs; one-half cup 
 of milk; flour enough to make a stiff batter. 
 
 Part II. Three tablespoonfuls of chocolate; one and one-half teaspoons of 
 soda; one-half cup of hot water; put on the stove and boil three minutes; then 
 take off and stir it into the first part and bake in a moderate oven. 
 
 DATE OR FIG CAKE. 
 
 One cup of sugar; one-half of butter; two eggs; one-half cup of syrup; two 
 cups of flour; one cup of buttermilk; one teaspoonful of soda; one teaspoonful of 
 chocolate; one-half cup of nuts or figs or dates; drop on a butter tin and bake 
 in a hot oven. 
 
 Jc?0 attfo irmkfi 
 
 LEMON ICE. 
 
 Juice of four lemons; one cup cream; three cups milk; two and one-half 
 cups sugar; one-half teaspoon lemon extract. Dissolve the sugar in the milk; put 
 in freezer with the cream, and freeze till it congeals a little; then add the juice 
 of the lemons and extract, and freeze hard. Use only three lemons if you do 
 not want it quite tart; 
 
 MAPLE BISQUE. 
 
 Four eggs ; one pint cream ; one cup maple syrup. Cook yolks and syrup to- 
 gether till thick. Whip cream and eggs separately, and put with the custard 
 when cold; then freeze. It will serve six bountifully, and more if served in 
 sherbet cups. Delicious, but rich. 
 
 FROZEN PUDDING. 
 
 One pint whipped cream; one cup sugar; three eggs. Partly beat cream; 
 beat yolks and sugar; add to cream. Mix in the whites of eggs, beaten stiff; add 
 about one cup of walnut meat chopped fine and pack in ice to freeze. 
 
 28
 
 APPLE SHERBET 
 
 One and one-half pints apple sauce, cooked without sugar and strained ; 
 one pint cream, whipped; two cups sugar; 4 eggs, whites of, beaten stiff; one 
 teaspoonful vanilla; freeze about one and one-half hours before serving. 
 
 MILK SHERBET 
 
 Two and one-half lemons and some of the grated rind, one quart milk, 
 one pint sugar; dissolve lemon juice and sugar and put this in the freezer and 
 turn the crank a few times when chilled add the milk (cold). 
 
 FROZEN LINDA PUDDING. 
 
 Whip one pint of cream ; flavor with two teaspoons of vanilla ; one-quarter 
 cup of sugar added to cream. Color one-quarter of the whipped cream a light 
 green and put it in a mold. Then sprinkle with preserved cherries, cut in small 
 pieces (or citron). Then put a layer of one-half the whipped cream (white) 
 next, and sprinkle chopped almonds over this. Color the rest of the cream pink 
 and add a layer of Sultana raisins on top. Cover tightly. Place it in salt and 
 ice for three hours. 
 
 MAPLE PARFAIT. 
 
 Eight yolks or four whole eggs ; one cup hot maple syrup ; one pint thick 
 cream. Beat the eggs and pour slowly into the syrup. Cook until mixture coats 
 the spoon, stirring constantly to prevent burning. Let cool and add the cream; 
 then whip until thick. Pack in ice with plenty of salt and let stand four or five 
 hours. 
 
 PERSIAN SWEETS. 
 (An Afternoon Dainty.) 
 
 Equal portions of figs, dates and nuts. Put through food chopper. Roll in 
 powdered sugar into balls about size of a walnut. 
 
 CHOCOLATE FUDGE. 
 
 Use two and one-half heaping teaspoons of cocoa ; two cups, of sugar ; one 
 cup of milk; one teaspoon of butter. Boil until a teaspoonful of the mixture 
 makes a soft ball in water. Remove from the fire and add one teaspoonful of 
 vanilla. Beat until stiff and pour into a buttered pan. 
 
 BUTTERSCOTCH. 
 
 Two cups sugar; two tablespoons water; piece of butter size of an egg. Boil 
 without stirring until it hardens on a spoon. Pour out on buttered plates to 
 cool. 
 
 SALTED ALMONDS. 
 
 One-third cup olive oil; one-half pound blanched almonds; a little salt. Use 
 salt after they have been browned in the oil. 
 
 29
 
 DIVINITY CREAMS. 
 
 Two cups granulated sugar; one-half cup corn syrup; one-half cup water. 
 Boil until it forms brittle ball in cold water. Pour slowly over beaten whites of 
 two eggs, stirring constantly, and when almost stiff add one cup chopped nuts 
 and vanilla. 
 
 FRENCH NOUGAT CANDY. 
 
 The whites of an egg; one-half egg shell full of water; flavoring. Stir in 
 4X sugar until you can handle with your hands. Add chopped nuts and make 
 into molds. It can be made yellow with the yolk of an egg, brown with grated 
 chocolate; red with red sugar. It improves with standing. 
 
 CIRCUS TAFFY. 
 
 Two cups sugar; two tablespoon glycerine; one cup water; one teaspoon 
 cream of tartar. Boil without stirring. When it hardens in water it is done. 
 Add teaspoon flavoring; pour out in buttered pan. When cool, pull until 
 white. 
 
 UNBOILED CREAM FOR CANDIES. 
 
 To make cream for candy requires only the white of an egg; an equal 
 quantity of water ; an equal quantity of confectioners' sugar. Mix the water and 
 white of egg well together ; then work in enough sugar to make a firm but not 
 hard paste. 
 
 DIVINITY CANDY. 
 
 To one half cup syrup take three cups brown sugar and two-thirds cup 
 water and set to boil. When it will make a soft ball when tested in water pour 
 slowly over the whites of three eggs which have been beaten with one-half tea- 
 spoon salt, to a stiff froth, beating continually. The dish may be set in cold 
 water which will hasten its thickening. Add one cup nut meats, turn in buttered 
 tins, cut in squares. 
 
 CHOCOLATE CARMELS. 
 
 Scrape fine or grate four squares of chocolate into one cup of milk. Set to 
 boil, and when chocolate is entirely melted add one cup of molasses; one cup of 
 brown sugar; heaping tablespoon butter and vanilla extract. If desired, chopped 
 nuts may be added. Pour into greased pan to harden and mark into squares 
 when cool. 
 
 PEANUT CANDY. 
 
 To one pound brown sugar add one cup molasses and one cup water. Boil 
 until it hardens when dropped in cold water. Just before taking from fire, add 
 two ounces butter and three-quarters pound peanuts. Pour into well buttered 
 tin. Be careful in preparing the meat that none of the brown skins are left on. 
 
 30
 
 APPLES are good for those disposed to gout and sluggish liver, as well as for all 
 bound to a sedentary life. 
 
 ORANGES are a remedy for influenza, also a purifier of the system. 
 PINEAPPLES The juice of the pineapple contains digestive powers. 
 
 THE PEACH, STRAWBERRY AND GRAPE rank very high amongst fresh fruits, having 
 great tonic properties. 
 
 LOSE none of the parts next to the skin of fruits, as -here the mineral elements are 
 especially stored. 
 
 THE SQUASH has considerable food value, rich in gluten. 
 
 THE CARROT is very nutritious, allays inflammation, and contains pectic acid, which 
 acts upon other food, promoting digestion. 
 
 CELERY is also a valuable agent against rheumatism, and a wonderful nerve toner. 
 WATERCRESS is pungent stimulant. Counteracts the effect of nicotine. 
 HORSERADISH stimulates, cleanses and tones up the system. 
 
 RHUBARB strengthens and incites the overworked stomach to healthy action, while 
 its laxative qualities enable the clogged system to rid itself of much effete matter. 
 
 SPINACH and other greens are fine spring vegetables, contain much iron and have 
 a remedial effect on the lungs and liver. 
 
 LETTUCE, fresh, crispy lettuce, is of untold value to nervous people, adults or child- 
 ren. 
 
 Don't forget the old time ONIONS, for in "Onion there is strength." It cleanses the 
 general system. 
 
 ASPARAGUS is another great cleanser, highly esteemed for its diuretic and tonic 
 properties. 
 
 BILLIOUS HEADACHE For billious headache take the juice of a lemon in hot water 
 before breakfast, but you must not use sugar with it- 
 
 How TO CLEAN AND KEEP A GAS RANGE IN FIRST CLASS ORDER The life and effi- 
 ciency of a Gas Range depend? upon keeping it clean. Unlike the old-fashioned Coal 
 Range, it does not burn off or absorb the accumulations which gather, thus the need for 
 attention. In cleaning the range, every portion inside and out should be rubbed with an 
 oily cloth. For oiling the cloth use a small piece of lard or suet free from salt. Olive 
 oil, however, is the most desirable. Under no circumstances should you oil the stove when 
 cold. 
 
 To CLEAN CARPETS There is just one way to keep carpets perfectly clean. Use or 
 have a Vacuum Cleaning Machine in place of the broom each week, or each day if need be. 
 There is nothing about the house which affords such a secure hiding place for germ laden 
 dust as the carpets, and the plan of periodically renovating them is not only ancient and 
 unclean, but unhealthy as well. The medical profession is up in arms about the germs 
 which a fly brings from the street on its feet ! How many more germs will adhere to the 
 human foot than the foot of a fly? A Vacuum Machine is the only thing which will re- 
 move all the dirt from a carpet without creating dust somewhere else. 
 
 31
 
 Table of Weights and Measures 
 
 4 teaspoonfuls of liquid 
 
 4 tablespoonfuls of liquid . 
 
 1 tablespoonful of liquid . 
 
 1 pint of liquid 
 
 2 gills of liquid 
 
 1 kitchen cup . . . 
 
 1 heaping quart of sifted flour, or 4 cups 
 
 4 cups of flour 
 
 I rounded tablespoonful of flour . 
 
 3 cups of cornmeal .... 
 \i/2 pints of corn meal . 
 
 1 cup of butter 
 
 1 pint of butter .... 
 1 tablespoonful of butter 
 Butter the size of an egg 
 Butter the size of a walnut 
 
 1 solid pint of chopped meat . 
 10 eggs 
 
 A dash of pepper . 
 
 2 cups of granulated sugar , 
 1 pint of granulated sugar 
 
 1 pint of brown sugar .... 
 2 l /2 cups of powdered sugar . 
 
 INDEX 
 
 Bread and Rolls 
 
 Cake 
 
 Candies 
 
 Fish 
 
 Ices and Drinks 
 
 Meats - 
 
 Pies and Puddings 
 
 Miscellaneous 
 
 Vegetables 
 
 Soup 
 
 Soups 
 
 Waffles and Pancakes - 
 
 - 1 tablespoonful 
 -1/2 gill, */4 cup, or 
 
 1 wineglassful 
 -i/2 ounce 
 
 - 1 pound 
 
 - 1 cup, or 1/2 pint 
 -1/2 pint 
 
 - 1 pound 
 
 - 1 quart, or 1 Ib. 
 -i ounce 
 
 - 1 pound 
 
 1 pound 
 
 y$ teaspoonful 
 3 good shakes 
 
 1 pound 
 
 1 pound 
 13 ounces 
 
 1 pound 
 
 Page 
 13 
 21 
 29 
 
 - 2 
 28 
 
 - 3 
 17 
 
 - 31 
 
 6 
 
 1 
 
 1 
 
 16 
 
 32
 
 Vermont Plumbing & Gas Appliance Co. 
 
 Practical 
 Plumbers 
 
 Estimates Fur- 
 nished on all 
 Classes of Work 
 
 All Kinds of 
 Remodeling 
 
 We Cater to 
 Owners and 
 Architects who 
 Appreciate High- 
 grade Work 
 
 Gas Fitters 
 
 Electrical Sup- 
 plies and Re- 
 pairing 
 
 The Ruud, Pitts- 
 burg and Hum- 
 phrey Automatic 
 Heaters a 
 Specialty 
 
 Our Prices Include 
 Strictly First- 
 class Guaranteed 
 Work 
 
 Home 53893 
 West 5929 
 
 H. T, ALLAN, Proprietor 
 
 2506 WeSl Pico Street 
 
 Quality Confectionery 
 2 1 1 WeSt Fourth 
 
 Opposite the Angelus 
 Los Angeles 
 Home A 7655 
 
 l?iflu nf gr ranrir IBlnssom 
 
 A. Lee Shepard, Prop. Phone F 7975 
 
 S h e p ard 
 Optical Co. 
 
 Occulisls" Prescriptions 
 Filled 
 
 Rooms 632-633 
 
 Security Bldg. 
 Cor. 5th and Spring Los Angeles, Cal. 
 
 WesYI5ll 
 
 : 22588 
 
 C. A. CARROLL DRUG CO. 
 
 Free Delivery 
 
 Prescription Pharmacists 
 
 Drugs, Stationery, Magazines, Soda Water, Cigars; Candy 
 
 Visit the Sanitary Liquid Iceless Soda Fountain 
 Cor. Pico and Union Ave. Los An^-les, Ca).
 
 CI3WITY 
 
 Oldest and Largest Savings 
 Bank in the Southwest. 
 
 Resources $30,000,000.0. Capital and Reserve $ 1,938,000.00 
 
 Pays the most liberal interest consistent with sound and safe 
 
 banking. 
 Largest and best equipped Safe Deposit and Storage Department 
 
 in the West. 
 Security Building Spring and Fifth Sts. 
 
 Laundry Co. 
 
 719-729 S. Los Angeles St. 
 Phcne M 1262 F 1262 
 
 We^tlake 
 Pharmacy 
 
 Mrs. C. L. Washburn, Prop. 
 
 Cor. 7th and Alvarado 
 Opp. WeSllake Park 
 
 Phones: Main 890; 51890-52890 
 
 Phones: 
 
 Sunset West 9907 
 Home 21438 
 
 PALM PLACE GROCERY 
 
 Otto Mueller, Prop. 
 
 Fancy Groceries 
 Fruits, Vegetables 
 
 Cor. Pico and Hoover Sts. 
 
 Unlimited 
 Electricity 
 For All 
 Purposes 
 
 Southern California 
 Edison Eledtric 
 
 Chas. A. Holland 
 
 H. L. Yonder Kuhlen 
 
 Home F5113; Main 924 
 
 AMERICAN 
 ELECTRIC COMPANY 
 
 ELECTRICAL CONTRACTORS 
 
 Gas and Electric Fixtures and 
 Supplies 
 
 756 S. Hill St., Los Angeles 
 
 Swinehart Tires 
 
 Accessories: Mechanical and 
 
 Rubber Goods 
 
 Vulcanizing 
 
 of Every Description 
 
 Los Angeles 
 Vulcanizing Co. 
 
 Home F 1618; Main 6211 
 1015-17 So. Main St. 
 1016 So. Broadway
 
 United States Depositary 
 
 STATEMENT 
 
 .Hiiptroller's Call 
 
 OF CONDITION 
 
 CITIZENS XATIONAL BAXK 
 
 OP LOS ANGELES 
 AT THE CLOSE OF IH SINESS MARCH THE SEVENTH, 1911 
 
 LIABILITIES 
 
 Capital Stock ....... $1,000,000.00 
 
 Surplus ........... 500,000.00 
 
 Undivided Profits 
 less expenses 
 
 and taxes paid.. 118,951.14 
 Reserved for taxes. . 6,542.36 
 
 Circulation ........ 1,000,000.00 
 
 Deposits ........... *.<>93.32.64 
 
 RESOMtTiOS 
 
 Loans and D:S3 unts.i 
 United States Bonds . . . 
 Five Per Cent Fund . . . 
 
 Municipal and Other 
 
 Bonds 
 
 Furniture and Fixtures 
 
 Cash and Due from 
 
 Banks 
 
 1,001,000.00 
 50,000.00 
 
 971,947.20 
 77,500.00 
 
 3,387,459.65 
 
 *10,718,85.14 $10,718,856.14 
 
 ENLARGED SAFE DEPOSIT AND STORAGE VAULTS 
 
 MODERN IN EVERY RESPECT 
 
 E.J-ST ANTON 
 
 Sugar Pine, Kiln-Dried Yellow Pine and White Cedar, Hardwood 
 
 Lumber Flooring and Veneers. 
 
 EIGHTH AND ALAMEDA STREETS. 
 
 Office Phones Main 59; Home F6655. 
 
 Yard Phones Main 1046; Home F7027. 
 
 The largest and most complete stock of Sugar and Yellow Pine, 
 White Cedar and Hardwoods in. the West. 
 
 Motto "Fair dealing; dry lumber; good grade." 
 Carload lots, Sugar Pine, Yellow Pine, White Cedar or Hard- 
 wood wholesale. 
 
 SYLMAR OLIVE OIL 
 
 AND RIPE OLIVES 
 
 DIRECT FROM THE RANCIi IN 
 
 CALIl-ORNIA 
 
 Sylmar Olive Oil was awarded the 
 Grand Prize (highest award) at the St. 
 Louis World's Fair in competition with 
 all other olive oils. 
 
 We produce Sylmar Olive Oil under 
 the most favorable conditions from the 
 h'nest ripe olives grown in California. 
 We own the largest olive ranch in the 
 world and the most improved mill. We 
 pick, press and bottle our own product. 
 In a word, we produce the highest qual- 
 ity of olive oil in the world. 
 
 Sylmar Olive Oil retains all the rich 
 fruity flavor of ripe California olives, 
 and is most palatable. Sylmar will keep 
 longer than any other olive oil without 
 turning rancid. Sylmar can be pur- 
 cl ased with tie confidence that every 
 bottle will stand the most rigid chemi- 
 cal analysis and be proven free from adulteration. 
 
 Our Ripe Olives are packed either in glass or sanitary tin cans. 
 \nk your dealer for Sylmar Olive Oil. If 1 e cannot supply you. send 
 to our address Post Office or Express M mey Order for three d >llars for 
 three of the large size bottles, and we will deliver them to y.ui express 
 prepaid. 
 
 We publish a booklet containing physicians' directions for medicinal 
 uses of olive oil, description of our process and other valuable informa- 
 tion. We will mail this booklet and sample bottle of Sylmar Olive Oil 
 for lOc in postage stamps. 
 \iitnrnl Oil of Olives Perfected from "Blos.s'ms to Bottle on the Largest 
 
 Olive Knnch in the. World. 
 LOS A-NCiEI.KS OLIVK GRCVWKRS' AS**N. LOS ANGKLKS, CAL.
 
 Sunset Main 7759 
 
 Home F 7277 
 
 MAGNET LAUNDRY 
 
 1148-1160 CROCKFR ST. 
 
 LOS ANGELES, CAL. 
 
 T L 
 
 A Beautiful Memorial Park 
 
 Under Perpetual Care 
 
 CITY OFFICE 
 
 Wright & Callender Bldg 
 
 4th and Hill Sts. 
 
 Both Phones 
 
 CEMETERY OFFICE 
 
 Tropico, Cal. 
 on Glendale Road 
 
 Finest and Most Complete Bath and Massage Parlors on the Coast 
 
 latfya >amtarium 
 
 Greco-Roman, Turkish, Mop, Mineral and Radium Sulphur Baths 
 
 For Ladies and Gentlemen 
 
 Prof. R. W. Reading, E. M. T. D.. Electro-Mechano-Theraphy Physician 
 Mrs. E. D. Gain, E. M. T. D.. Manager 
 
 338^ SO. HILL ST. LOS ANGELES, CAL. 
 
 The Home Telephone j& TeL Go. 
 
 Is distinctly a HOME company. It's capitalized 
 and officered at home. 
 
 That's a point Well worth remembering 
 
 Home Telephone & Tel. Co. 
 
 716 South Olive St. 
 
 Visit the 
 
 Vegetable Silk Shop 
 
 For the best in 
 
 Hosiery and Underwear 
 
 502 Laughlin Bldg.
 
 BAKED TOMATOES WITH CORN. 
 
 Remove a slice from the top of the required numher of tomatoes 
 and scoop out the centers ; cut off the tops of the kernels from ears of 
 fresh sweet corn ; scrape out tne pulp, leaving the hulls on the ears. 
 Sprinkle a little salt on the inside of the tomatoes, mix a little salt and 
 paprika and butter with the corn. Set the pieces cut from tomatoes 
 in place, put in buttered earthenware dish and bake in moderate oven 
 until tomatoes are soft. Green and red peppers may be mixed with the 
 corn instead of paprika. This dish is suitable for luncheon or supper, 
 or as a vegetable entree at dinner. 
 
 CHEESE SOUFFLE. 
 
 One tablespoonful butter, 1 tablespoonful flour, 1 cupful cheese 
 (old) grated, 1 cupful milk, 3 eggs, salt, pepper, paprika to taste. Melt 
 butter in chafing dish. Add flour ; when reduced to a smooth paste, 
 add milk and stir until it thickens. Add the cheese and cook until 
 cheese is melted, stirring the meanwhile. Add yolks of eggs, which 
 have been beaten light. 
 
 When all is the consistency of custard, gently fold in the whites 
 of the eggs which have been beaten very stiff. Cook from 10 to 15 
 minutes covered. 
 
 CRAB A LA NEWBERG. 
 
 Pick crab in pieces, place on stove with wjne glass sherry, simmer 
 slowly; when nearly dry, add little salt, 3 eggs, beaten light, 1 table- 
 spoonful of butter. Do not put in eggs until just before serving. 
 SHRIMP NEWBERG. 
 
 Two eggs, ]/2 pint cream, % teaspoon Worcestershire sauce, but- 
 ter size of a walnut, 1 can of shrimps. 
 
 Cut shrimps in 2 or 3 pieces. Cook in chafing dish or double boiler 
 till it thickens. Serve on hot toast. 
 
 WELSH RAREBIT. 
 
 Place in chafing dish piece of butter size of walnut ; when melted 
 a; Id 1 pound of rich American cream cheese, cut or shave into small 
 pieces. Stir until melted, then cayenne pepper to taste. Have */2 tea- 
 spoon dry mustard in cup mixed smooth with a little cold water; add 
 boiling water until cup is half full. Pour into the melted cheese to thin 
 it. Stir a few minutes till well mixed, then add yolks of 2 eggs wll 
 beaten. Stir a few minutes, and serve on hot crackers. 
 
 i -- 
 
 Caloric Tireless Cooker 
 
 Bakes, Roasts 
 and Boils the 
 Raw Material 
 Price $10 Up 
 
 Frick-Fleming Hdw. Co. 
 
 AGENTS 
 124 S. Spring St. Los Angeles, Cal.
 
 LIDKMKY 
 
 TEA AND COFFEE. 
 
 "Nothing regulates a man's temper and humor for the clay more 
 than does a good breakfast, and a cup of good coffee constitutes a good 
 breakfast." 
 
 HINTS ON TEA MAKING. 
 
 First, the water in which the leaf is used should be poured on 
 the tea the moment it boils. Of all teapots, the little brown earthenware 
 teapot is the very best for the purpose. The teapot must be thoroughly 
 hot before tea is put into it. The connoisseur will half fill it with hot 
 water, put on the lid, and set it on the heating stove or range until 
 only the handle can be touched with impunity from heat. By following 
 this plan, less tea is required than if the thorough heating of the teapot 
 has been neglected. About 8 minutes are required for the infusion of 
 black tea and about 5 minutes for green. 
 
 GOOD COFFEE. 
 
 One pint of coffee, enough cold water to wet the grounds, 1 gallon 
 boiling water; boil 3 minutes; let stand where it will keep hot for 15 
 minutes, then drain and it is ready to serve. 
 
 FRENCH DRIP COFFEE "CAFE NOIR." 
 
 In making coffee use fresh water as soon as it boils. Do not let it 
 boil and steam until the pure water is all evaporated. For 1 ordinary 
 cup take 2 tablespoonfuls of finely pulverized coffee, which press down 
 slightly in the strainer, then pour on the boiling hot water, letting it drip 
 for about 8 minutes. When the water is all filtered through, you have 
 "Cafe Noir," a very strong black coffee. 
 
 High Grade Meats, Fish, Fruits and Delicacies 
 
 Young's Market Co. 
 
 450 South Broadway 
 
 Walk-Over 
 
 BOOT SHOPS 
 
 Cor. 4th & Spring, and 623 S. Broadway 
 
 WALK-OVER FOOTWEAR FOR WOMEN 
 
 Pre-eminent in America in style, comfort and quality 
 
 Always correctly reflecting the 
 latest authentic f'~>"twe ar ^asHions 
 
 <K r 
 vp J
 
 
 
 Not only Pure, bu ||||11I1I11 
 
 Ben * 000537993 ' 
 
 Quality Products 
 
 Always Lead 
 THE JOANNES-SPLANE COMPANY 
 
 Importers, Roasters, Manufacturers 
 Los Angeles, Cal. 
 
 This, the last space of the cover page, has been 
 reserved for the BEST 
 
 XXXX FLOUR 
 
 IS THE BEST FOR FAMILY USE 
 
 EST FOR BREAD 
 EST FOR CAKES 
 EST FOR PASTRY 
 
 T 
 R 
 Y 
 
 O 
 
 u 
 
 R 
 
 C 
 O 
 R 
 
 N 
 
 M 
 E 
 A 
 L 
 
 If used in all your baking you will have best 
 results and no failures 
 
 A home Product, made in Los Angeles 
 Los Angeles Milling Company
 
 Save for the Home 
 at the Home Savings 
 
 Lay aside a definite sum at 
 stated times and keep these sav- 
 ings in a cumulative interest 
 bearing savings account here. 
 
 iElfiit'-'- ,;, c c ; 33^-t d333 oeariiig sctvmgo av.^v.u , ^. 
 
 You'll always take out more than 
 
 you put in. Money, like faith, 
 grows by right use. 
 
 Home Savings Bank 
 
 Alexandria Hotel Bldg. 
 
 5th and Spring St. 
 
 Hello! Do You Want 
 
 Bungalow Wall Paper 
 
 New Goods, Latest Styles, Special Prices 
 
 $3.00 Leathers now $1.50 Roll $2.00 Tapestries now $1.06 Roll 
 
 ports, two tone .50 Roll .50 Bed Room Stripes .25 Roll 
 
 Imports, two tone .75" Roll Shades 
 
 ,w .75 Ro-il Paint 
 
 See Our Stock Before You Buy 
 
 Chicago Wall Paper House 
 
 Phones M 2155 
 F2303 
 
 F. J. BAUER, Proprietor 
 
 660 South Spring Street 
 
 Hydro Pura 
 
 a Modern 
 
 Washing Powder 
 
 The Best Water Softener and' Cleanser Known 
 
 SOLD BY ALL GROCERS 
 SCHALK CHEMICAL CO. LOS ANGELES, CAL.