(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

(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

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.

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,

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;

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

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 ;

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.

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.

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.

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

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.

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.

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

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.

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-

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.

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

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.

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

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.

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.

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

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.

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

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.

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.

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.

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.

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

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

C
O
R

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.