THE LIBRARY OF THE UNIVERSITY OF CALIFORNIA LOS ANGELES The Ladies' Aid Society of the Fort street M. E. Church, who are responsible for the publication of this book, desire to express their sincere thanks to the many ladies who have so kindly, cheerfully, and promptly responded in the import- ant matter of furnishing so great a variety of recipes. In presenting- a book comprised entirely of tested reci- pes, we trust and believe we are furnishing one which will be invaluable to any housekeeper, and especially prized in Los Angeles homes. LADIES' AID SOCIETY, Fort street M. E. Church, Los Angeles. LOS ANGELES, GAL.. 1 JtlRBOR PRINTING AND BINDING HOUSE. 1881. LIST OF CONTRIBUTORS, Mrs. Anna Offier, Mrs. E. F. S pence, Mrs. Col Geo. Smith, Mrs. C. G. Du Bois, Mr-. .1. G. Howard, Mrs. I. W. Hellman, Mrs. M. E. J., Mrs. S B. Caswcll, Miss Mary McLellan, Mrs. J. G. East man, Mrs. E S. Chase, Louise J. Mr>. M.(.i. Moore. Mrs. II. C Austin, Miss Kachel Krenier, Mrs. Tlieo. Wolhveber, Mr-. AdeliaHall, Mrs. L. C. Goodwin, Mrs. .Mary Back mac. Mrs. J. R. Toberman, M:- S. C. Foy, Mrs. E. C. Starin, Mrs. George Clark, Mrs. S. Speedy, Mrs. Dr. ROM, Mr-, il. K S O'Melveny, Mr-. L M. Thompson, Miss M. E. Iloyt, Mi>. 1. It. DuDKelberoer, Reliable, Mrs. Herbert, Ventura, Mrs. .1. Mines. Mrs. Harrows. Mr. E. S. U , Mrs. .). A Graves, Mis A. A. Doi Is worth, Mrs. I) r French, M tula me Chevalier, Madame Eugene Meyer, Mr. J. (V. Graves Mr-..). \V. Gillette. Mr-. John Smith, Mrs. T. S. Stan way, Mr- E Workman. Mi- Mary A. Lindley Mi's. I s. Mayo. Mrs. J. G. Downey, Mrs. Henderson, Mrs. J. E. Hollenbeck, Mrs. J. M. Stewart, Mrs. M. M. Templeton, Miss A. Tuthill, Mrs. S. H. La Fetra, Mrs. J. M. Campbell, Mrs. C. C. Lamb, Mrs. Dr. Hazeltine, Mrs. C. H. Bradley, Mrs. Gen. Stoneman, Mrs. Jennie Stafford, Santa Ana, Mrs. Milliken, Mrs. L. S E. Longstreet, Mrs R. X. C. Wilson, Mrs. F. D. Bovard, Mrs. Flanders, Mrs. A. N. Hamilton, San Gabriel, Mrs. L. Cheek. Mrs. S. Yarnell, Mrs. John Foy, San Bernardino, Miss Lillie Milliken, Mrs. \V. \V. Wuluey, Mrs. Wright, San Bernardino. Mrs. A. Uivbie, Compton, Mr. L. C. Goodwin, Mrs. \V. Childs. Mrs. M. M. B.n-ard, .Mrs. A. \V. Potts, Mrs. G. Wiley Wells, Mrs. VV. D. Gibbs, Mrs Chas. Maclay, Miss A. E Widney, Mrs .1. C. JSewton, Mrs. II. Me, Lei Ian, Miss Mnmie Van Dorea, Mrs. John Milner, Mi>s Lillie E. Bashford, Miss Bertha Lindley. Miss Emma Bradley Mr>. M. K \V. Bent, Mrs. S. C. Hubbell, Mrs R M. Widney. INTRODUCTION, " Of all appeals although I grant the power of pathos and of gold, Of beauty, flattery, threats, a shilling no Methods more sure at moments to take hold Of the best feelings of mankind, which grow More tender as we every day behold, Than that all-softening, over-powering knell, The tocsin of the soul the dinner bell." Byron. |HE present work is not what the Germans call a versuch, or what the English call an essay, yet it is an attempt. Not an attempt to meet a long jelt want, but to show how, in the best possible way, many felt wants may be supplied. The ladies of the Ladies' Aid Society, of the Fort Street Methodist Episcopal Church, Los Angeles, California, are the authors and publishers of this book. They have two objects in view in sending out the work. First That of supplying the house-keepers or the country with a large list of tried and valuable recipes. Second To r,aise funds to help pay off the indebtedness of the church. Both objects are reasonable and worthy. The recipes are mostly plain and simple, such as every house-keeper will find valuable every day, and are adapted to the poor and rich. Others are for more select dishes, and are more or less expensive. To every recipe is attached the name of the lady furnishing it. Each lady has practically tried those which she fur- nishes. The book is published for the use of families and is INTRODUCTORY. scrupulously temperate. What shall we eat? and how shall it be prepared for our use? are questions which may with propriety exercise the minds of the best scholars and writers in any nation. There are no doubt extremists, epicurean* whom the Savior justly rebuked. The prominence of all bodily appetites and pleasures and the natural ignorance of, and the not so easily under- stood character of spiritual pleasures, have led man in his natural condition to exalt, possibly, too much the former. The Esquimaux, according to Dr. Johnson, looks for a heaven where "oil is always fresh and provisions always warm." The Christian, alone, has left out this idea, and given the spiritual heaven. But among the ascetics we find the other extreme. And withal, in the happy medium, there is a true way and a right. Man has a body and it must be cared for as the home of the immortal soul. The great activities of the soul largely depend on a healthy and well cared for physical being, and may we not say a well-fed physical being. According to Bishop Wiley, a good beefsteak helps to make a good sermon. No doubt but that much of the strong, healthy thought of Old England and the early New England depended on the good, sensible supply of excellent food, which was found always in the larder, and on the table, in the days of yore, in those coun- tries. The real causes of happiness are inter prcecordia / yet human happiness, I dare say, is not wholly independent of good, wholesome living. Cowper says: "Now stir the fire and close the shutters fast, "Let fall the curtains and wheel the soa round, "And while the bubbling and loud-hissing urn "Throwi up a steamy column, and the cups "That cheer, but not Inebriate, wait on each, "So let us welcome peaceful evening In." The formula of Sydney Smith, given to one inquiring how to make home happy, was "always have a bright and INTROD UCTOR Y. cheerful fire, the kettle simmering on the hob, and a paper of iugar plums on the mantle." A good, wholesome meal is "a great keeper-off of depres- sion" and a great promoter of cheerfulness. T cannot see how any Christian can neglect such simple means of happiness and sunshine and then go groaning, through this world as a "wil- derness of woe," or how they can ask for grace to make them cheerful and happy, and all the while eat unwholesome food, or starve themselves, as a Christian duty. God never gives a man grace to make him cheerful with an empty stomach when he has supplied him with daily bread to satisfy his hunger. The Colony of the Fraternia is a fraud, than which there is none greater except it is the correspondent who lauds and magnifies the Colony. It may be well to state that the people of this Colony live wholly on raw fruits and vegetables. The advance made in producing and preparing articles of food, by the farmer and the merchant, vastly exceeds that made in the kitchen in the art and science of cooking Much of the cooking of to-day is but little in advance of that of a century ago. And may we not seriously enquire: is not cooking^ in a certain degree, a lost art? Did not ye house- wives of ye olden time know many ways of serving an excellent dinner, which are wholly unknown to the ladies of the present day? The authors of this book are doing the world a great service in helping on the work of restoration and advance in this most ancient and useful of all arts. M. M. BOVARD. GENERAL DIRECTION. In cooking, as in poetry, archi- tecture and the other fine arts, preserve the unities. A skillful cook may produce a composition, such as a mine* 8 INTRODUCTORY. pie, which the puzzled eater will regard with mingled won- der and delight. But though the cook should not wholly neglect this composite art, for every day comfort cultivate simplicity and directness. Do not let your bread be a puz- zle, nor your coffee. If you are asked for a potato, do not cook it in such a manner that .the eater will think you did not rightly hear what *as asked for. Many eat raw toma- toes or baked potatoes, because that is the only way in which they can get the natural flavor. But a tomato may be cooked so that it will have as distinct and decided a tomato flavor as the raw tomato itself has. So, an apple may be cooked to taste as an apple, a peach to taste as a peach, a turnip as a turnip, and a potato to taste as a potato. Beware of messes. Do not let a stewed chicken remind the eater of boiled pork. Say to your chicken, your coffee, your beefsteak or your potato, as you prepare it for the table, "be yourself, be natural." E K. LOS ANGELES COOKERY. SOUP DEPARTMENT, CORN SOUP. MRS. COL. GEO. SMITH. Eight tender ears of corn cut or scraped; cook with enough water to boil; boil half an hour, and then add two quarts of new milk; let that boil, and put into it two table- spoons of butter, rubbed into three teaspoons of flour. Let it all boil once more, adding pepper and salt. Beat into the tureen three eggs, stirring briskly while the boiling soup is poured on. This soup should be stirred often while cooking. GREEN PEA SOUP. MRS. C. G. DU BOIS. Boil three pints of green peas in just enough water to boil them; then pour in three pints of milk, and when it boils stir in one-fourth pound of butter, in which a table- spoon of flour has been mixed; stir it until it boils; season with salt and pepper. AMBER SOUP. MRS. J. G. HOWARD. Take a shin of beef, and about a pound of the meat cut up small; put three or four slices of salt pork into a pan and fry them crisp; take out the pork, slice three or four small 10 LOS ANGELES COOKERY. onions, put into the fat and brown carefully; take the onions out, put in the reserved meat and fry brown and crisp; put the pork, meat and onions with the rest of the meat and bone into the soup kettle; add as in beef soup a couple of carrots, a turnip, some celery and a few bay leaves; pack down, cover with water and heat gradually; boil slowly six hours; strain and set away. Next day skim and strain through a coarse cloth into the soup kettle; stir in the whites and broken hells of two eggs to clear it, and as the scum boils up take it off; season with salt and pepper and a little mace. A few peeled slices of lemon may be added. OYSTER SOUP. MRS. C. G. DU BOIS. To one quart of oysters one quart of water; boil up with liquor and skim; four eggs well beaten with one pint of milk; one large spoon of butter rubbed in flour; salt and pepper. TOMATO SOUP. MRS. S. B. CASWELL. One can of tomatoes (or one quart of ripe tomatoes), to one quart of milk; boil the tomatoes at least half an hour, then strain and let it cool; put it with the cold milk a spoon- ful first at a time; season with salt, pepper and butter. Put it on the stove and stir until it is thoroughly heated not boiled. GUMBO SOUP. MBS. ANNA OGIER. il a shin of beef an hour; pour off the water; let it >oil an hour longer, then put in salt to taste. This will make two and one-half gallons of gumbo; when you add to LOS ANGELES COOKERY. 11 it a half gallon of sliced okra, the same of peeled tomatoes, four large onions, three pods of green peppers; let all boil together for five hours, slowly, so as not to scorch; then add a half- pint of rice, nicely boiled, and let it cook half an hour longer. This is the very best and most nutritious soup ever made, and a great Southern dish. GERMAN GUMBO SOUP. MRS. I. AV. HKLLMAN. Take a young chicken or the half of a full grown one, mix together flour, pepper and salt; roll the fowl in it and then drop it in hot lard and fry nice and brown. Cut okra up in rounds until there is over a quart of cut okra; when the chicken is nearly done add this to it, and fry abcut ten minutes, stirring all of the time; do not allow this to brown. Next pour on two quarts of boiling water, and drop in a slice of ham; boil this down to one and one-half quarts. If you desire, about ten minutes before taking it off the fire, add two dozen fresh oysters and their juice. There must be rice cooked to eat with Gumbo, and it must be perfectly done and dry. When serving the soup place a large spoon- ful of rice in each plate and pour the gumbo over it. BROWN FLOUR SOUP. MRS. M. E. J. Take common stock; brown a teacup of flour; add to the soup until sufficiently thickened. Stir in, just before the soup is served, a tablespoonful of cloves and allspice. Salt and pepper to taste. CHICKEN AND OYSTER SOUP. MRS. A'. HIGBIE, COMPTON. One full-grown chicken; just enough water to cover it; simmer it gently; when done, take the chicken out, strain 12 LOS ANGELES COOKERY. the liquor; add one quart of sweet milk to one of broth, if not enough broth add sufficient boiling water; then one quart of oysters with their juice; a blade of mace; one table- spoon of butter; one of arrow-root; flour rubbed into the butter; one gill of hot cream; stew gently five minutes; use the chicken for salad. Cream should always be boiled be- fore being put into soup or gravy. BEEF SOUP. MISS MAKY MOLELLAN. Three pints of beef stock; half an onion and one small potato finely chopped. Boil one hour. Add one and one- half cups of stewed tomatoes; salt and pepper; boil half an hour and strain. Add two well-beaten eggs, mixed with a little cold soup (to prevent the eggs curdling), and serve. MILK SOUP. ANONYMOUS. Four large potatoes; two leeks; two ounces of butter; three tablespoonfuls of crushed tapioca; one pint of milk. Put the potatoes and leeks, cut in four, in a sauce pan, with two quarts of boiling water; two ounces of butter; a tea- spoonful of salt, and pepper to taste; boil one hour; rub through a colander, and return to the saucepan; add the milk; sprinkle in the tapioca, and let it boil fifteen minutes. TOMATO SOUP. MISS MARY MCLELLAN. One quart can of tomatoes; if not well dissolved, chop them fine and boil ten minutes; add one-fourth teaspoonful of soda and stir till it ceases to effervesce. Then add two Boston crackers, pounded fine; season with butter, salt and pepper; add one quart of milk and boil ten minutes. AD VERTISEMENTS. 13 CHAS. B. WOODHEAD. LESLIE F. GAY. mm & Wholesale mi Betifl Dealers in all iiais of Snea inl Criol CALIFORNIA FRUITS Nuts, Honey, Trees, Plants and Seeds. 40 & 42 Spring Street, Los Angeles, Cal. PjtOENIX, George F. Coats, Manager. TUCSON, Parmelee & Serrot, Managers. MEYBERG BROS,, IMPORTEKS AND DEALERS IN lass and inware, GRANITE IRON WARE, Toys, Fancy Goods, Plated Ware, CTTTLEZa'S', IETC-, ETC. 81 Main Street, and 1, 3 & 5, Temple Street, LOS ANGELES, CAL. 14 AD VERTISEMENTS. THE CASH HOUSE Nos. 30 and 32 Main Street, Baker Bloch, LOS ANGELES, CAL. GOOD GOODS, UNIFORMLY LOW PRICES- DRY GOODS, MEN'S GOODS, TRUNKS, TRAVELING BAGS^ETC. AGENT FOR BAZAAR PATTERNS. LEN J, THOMPSON & Co,, DEALERS IN WHOLESALE AND RETAIL. Teas 8 Cofifees a, Specialty 36 Spring St., Los Angeles, Coil. LOS ANGELES COOKERY. 15 FISH DEPARTMENT, SCALLOPED OYSTERS. MRS. J. G. EASTMAN. One quart of oysters; one cupful dry bread-crumbs; two spoonfuls butter; one-half cup of cream; pepper and salt to taste. Cover the bottom of a buttered baking-dish with crumbs; wet these with the cream; pepper and salt, and strew with small pieces of butter; then put in the oysters, with a little of their liquor; pepper them, strew pieces of butter over them, and cover with dry crumbs; put more butter on top. Set in the oven, and bake until the juice bubbles up to the top; then set the dish for a few moments on the upper grating of the oven to brown. Send to table in the baking-dish. SCALLOPED OYSTERS. MRS. B. S. CHASE. Do not drain the liquor from the oysters, but fish them out of it as you use them; in that way as much liquor as you require adheres to them; use stale bread, and do not crumble too fine, or it will be clammy; half a teaspoonful of cream, two great teaspoonfuls of butter, salt and pepper; oysters part with a great deal of moisture in cooking, and if the mixture is too wet it is not good; it should be rather dry when done. Cover the bottom of a well-buttered baking- dish with a layer of very dry bread crumbs; dust over a litte alt and pepper, and stick little bits of butter all over the 16 LOS ANGELES COOKERY. crumbs; then, with a spoon, moisten it with the cream; next place a layer of oysters, alternating with bread crumbs, until the dish is filled, finishing with the butter and cream; invert a plate over it to keep in the flavor. Bake three- fourths of an hour, or until the juice bubbles up to the top; remove the plate, and brown on the upper shelf of the oven for two or three minutes only. FISH BALLS. MRS. HAZELTINE. Take the fish left from dinner; put in your chopping tray, being careful there are no bones in it; chop fine; pare or boil potatoes enough to have twice the quantity of pota- toes that you have of fish. When cooked, turn them into the tray with the fish; mash fine, and to a quantity that will make a dozen balls; add one egg, butter the size of an egg, salt and pepper; shape and fry in butter or lard. FISH CHOWDER. MRS. E. S. CHASE. Cut the fish into small pieces; put a layer of fish in the bottom of the kettle, in which sprinkle salt and pepper; next a layer of sliced potato, then another layer of fish (sprinkle well with pepper and salt), until you have the de- sired quantity; put in cold water enough to cover; let cook until the potato is done (15 to 20 minutes); add one cup of milk, a piece of butter half the size of an egg, flour enough to thicken. Serve in soup dishes. BAKED WHITE FISH. MRS. J. G. EASTMAN. Clean the fish, but do not cut off the head and tail; stuff it with a dressing made of half a pound of bread- LOS ANGELES COOKERY. 17 crumbs, soaked in water till soft, and then pressed free from the water; mix with the crumbs two tablespoonfuls of minced onion, some butter, chopped parsley, pepper and salt, and a beaten egg. When the fish is stuffed, wrap a piece of cord around it to keep the dressing in. Put slices of salt pork on the top of the fish, sprinkle it with pepper and salt, put some hot water in the pan, and bake in a hot oven, basting frequently. When done, it should be a fine brown. If the fish is large, it will take an hour to bake it. When done, take it up and boil up the gravy with a table- spoonful of catsup, a tablespoonful of flour, wet vrith cold water and the juice of a lemon; pour this sauce over the fish, and serve. Any fish may be baked in this way. BAKED FISH. LOUISEJ. Take the upper half of the fish, clean and wipe it very dry; make a dressing of bread-crumbs and chopped fat pork; season with salt, pepper, thyme and marjoram; fill the belly of the fish; secure it well, then lay it on a pan, with slices of pork over it, and a little water, and bake one or one and a half hours, according to the size of the fish. Drawn butter for baked or boiled fish; put into one pint of boiling water one-half pound butter, and one teaspoonful of corn-starch, mixed with a little water; boil ten minutes. Serve in a gravy tureen, with either chopped parsley or two hard-boiled eggs, chopped fine. CODFISH BALLS. MBS. J. G. EASTMAN. Cut the codfish in pieces, taking out the bones and skin; then shred it and put it on the stove in some cold water. As soon as it begins to boil change the water. Repeat this process until the fish is tender and free from salt. Do not let it boil or it will be tough. When it is done mix it with 18 LOS ANGELES COOKERY. twice the quantity of mashed potatoes. Form them into cakes, adding to the mixture a little butter and a beaten egg; flour the cakes and fry them a light brown in boiling lard. A GOOD WAY TO COOK FISH. MRS. M. 6. MOORE. If in the brine, soak well, then lay them in a dripping pan and cover well with good, thick, sweet cream. You can add pepper to the cream, if you wish, also a small piece of butter. Now place the dripping pan in the oven and cook till thoroughly done. If the fish are fresh, salt before cook- ing. CLAM FRITTERS. MRS. J. G. EASTMAN. Stew the clams until done; then take them off the stove; remove the hard edge; chop them into mincemeat and pour them into a batter made of one cup of milk, two cups flour, four eggs, a little salt and a teaspoonful yeast powder. Mix the clams thoroughly into this batter and fry in hot lard. FRIED FISH OF ANY KIND. MRS. H. C. AUSTIN. Clean, wash and dry the fish; lay them in a large flat dish; salt and dredge with floar. If the fish are large and thick, slice them; have ready a frying pan of hot lard or butter; put them in and fry to a good brown. POTTED TROUT. MRS. M. G. MOORE. Take one dozen trout; dress and wipe with a dry cloth; strew a little salt in and over them, and let them lie ' LOS ANGELES COOKERY. 19 night; then wipe them again, with a dry cloth and season with one ounce of white pepper, one-fourth ounce of cay- enne, one-half ounce pounded cloves and a pinch of mace. Clarify two pounds of butter; then put the fish, with their backs down, in a pot lined with paper; pour the butter over them, and bake for four hours in a slow oven. FRIED TROUT. MKS. J. G. EASTMAN. Clean, wash and dry the fish; salt and pepper them; roll lightly in flour or corn meal, and fry quickly in boiling lard. Take them up as soon as done and lay upon a hot, folded napkin to absorb the grease; then place them side by side in a heated dish and send to the table. FISH CHOWDER. MRS. H. C. AUSTIN. Take a pound of salt pork, cut into strips and soak for five minutes; cover the bottom of the pot with a layer of this; cut four pounds of cod or sea-bass into pieces two inches square, and lay enough of this over the pork to cover it; then chopped onions, (these may be omitted if desired); parsley, summer savory, and pepper, also crackers. Repeat this layeiing until your fish and pork are used. Cover with cold water and boil gently for an hour. Then take out the thick part with a skimmer, and after thickening the other with a little flour and butter, pour it over that you have skimmed out. FISH CHOWDER. MBS. J. G. EASTMAN. Take a pound of salt pork; cut it into strips and fry. Corer the bottom of a pot with a layer of this; cut four 20 LOS ANGELES COOKERY. pounds of cod, or any other large fish, into small pieces and put a layer of this on the pork; then a layer of onion, sliced thin, with salt and pepper; next a layer of crackers, mois- tened with hot water; then the pork again, the fish, onion, seasoning and cracker. The top layer must be buttered cracker. Cover the whole with cold water. Stew gently for an hour, keeping it covered with water. When it is done thicken with a tablespoonful of flour and the same quantity of butter. BAKED FISH. LOUISEJ. Clean and stuff with dressing made of slices of bread well buttered; a small onion chopped fine; salt and pepper, and soften with hot water; then sew it up; lay it on skewers in the baking pan, with a cupful of water; baste it often with butter and water, and bake one hour until tender and brown. Take it up and put on hot dish, and take out threads, and garnish with sliced lemon and parsley; thicken gravy with a little flour and butter and lemon juice, and serve in a sauce boat. Louisej is thoroughly reliable. EDS. CLAM CHOWDER. MRS. B. M. WIDNKY. Take six tablespoonfuls of pickled pork cut into dice; two medium-sized onions and one desertspoon of butter, and fry thoroughly; then add two tablespoons of flour; bronw well and place on the back of the stove. Put one quart of clams over the fire in their own liquor; when they have boiled three minutes, strain them and return the liquor to the fire; add to the liquor the fried pork and onions; one quart of milk; one pint of cream; one quart of potatoes, cut in dice, and salt to taste. When about to send to table, add the LOS AXGELES COOKERY. 21 clams chopped fine, one and one half pints of toasted bread, cut in dice, and a little thyme. TO COOK CODFISH. MRS. C. G. DUBOIS. Shred about two-thirds of a quart of codfish; wash it with fresh cool water, and let it soak in cold water until quite fresh; drain off the water and put it in a saucepan with a pint of sweet cream and one-half pint of sweet milk; let it come to a boil; beat together one egg and tablespoon- ful of flour, and two tablespoonfuls of milk; put into sauce- pan and stir continually till dote; add butter, the size of a butternut; serve on buttered toast. BAKED SHAD. MRS. M. K. J. Clean and stuff with force meat; lay at length in the pan; pour in one pint of water and a gill of mushroom cat- sup; add pepper, a little ^vinegar, salt, six cloves and two cloves of garlic; baste well while baking; when done remove to the platter, and stir the gravy till sufficiently reduced; thicken with butter and browned flour, and pour over the fish. SAUCE HOLLANDAISE. MISS RACHEL KREMER. To be used with boiled fish. Take a large piece of un- salted butter, put it in a ban marie (a sort of double sauce- pan, used generally for boiling milk); when melted, pour it on the yolks of two or three uncooked eggs, stirring slowly all the time; add a little of the water the fish has been boiled in, a little salt, and some lemon juice. Sauce: The yolks of two hard-boiled eggs, with a teaspoonful of English mustard, LOS ANGELES COOKER Y. a teaspoonful of anchovy butter, the green of an onion, well mashed, or chives, if you can get them, oil and vinegar. Mix these ingredients as in mayonaise. BOILED MACKEREL. MRS. M. E. J. When the fish has been cooked until tender in boiling water, remove the back-bone and sprinkle the inner surface with chopped parsley; brown butter the size of an egg; add a dash of vinegar; mix well arid pour over the opened fish; clap together and serve. HERRING. MRS. THEO. WOLLAVEBISEH. Take the herring, and clean very nicely; soak in milk over night. When ready for use put them on a platter, cover with onions, cut very fine; take the milt, a spoonful of vinegar, one of sweet oil; keep adding oil and vinegar until the milt is dissolved, then pour through a wire sieve over the fish. TO STEW FISH WITH EGGS AND LEMONS. MISS RACHEL KREMER. For this stew, some firm white fish is the best. After the fish is cleaned, slice about an inch and a half in thickness; season with salt, pepper and ginger, then set it aside. Soak about half a loaf of bread in water; when well soaked, squeeze dry, then take some stale bread and grate it; mix this with the soaked bread; chop a small slice of the fish very fine, also parsley and two eggs, and add to the bread; season with ginger, pepper and salt to taste; make small balls of this mixture, which ate to be cooked with ihe fish. Now take LOS ANGELES COOKERY. 23 two teaspoons of olive oil, in a stew-pan, with some chopped up onion, fry to a light brown, and add a cup of water and a half cup of vinegar. Then put fish in kettle, next balls, taking care not to allow them to break; if there is not suf- ficient water and vinegar to cover the fish well, add more, always having half as much vinegar as water; allow it to cook slowly until quite done. While it is cooking, squeeze two large lemons, being careful that the seeds do not mix with the juice. Separate the whites f^om the yolks of two or three eggs, and pour the lemon juice slowly into the yolks. When the fish is thoroughly cooked, pour the hot juice very slowly and carefully into the eggs and lemon, taking great care that it does not curdle. (You need not make use of all the hot juice, add as much as you wish, for this is only a sauce.) Pour sauce over fish again, and set on back of stove until it thickens, not allowing it to come to a boil. Dish slowly and carefully, so that every piece, also the balls, come out whole. Garnish the dish with parsley. This preparation is to be eaten cold. CRAB CREOLE. MRS. M. E. J. Take three large crabs or lobsters; pick fine, after they have been boiled; place in a deep baking dish; alternate layers of crab seasoned with made mustard, cayenne, salt, butter and chopped parsley, and layers of bread crumbs till the dish is filled; then pour milk over it till it will absorb no more; let the top layer be bread crumbs with little dabs of butter strewn over; bake until brown: A I) VERTISEMENTS. G-RANG-E_ STORE. From and after October first we shall sell goods for CASH and at CASH PRICES. The public is hereby notified that the best place in the city to buy GROCERIES & PROVISIONS is at the Grange Store, 1G3 ^vdz^-iisr ST^ZEZEI?, SEYMOUR & CO., Proprietors. W. E. COOLEY, DEALER IN 27 Spring St., Los Angeles, Cal. (Opposite the Court House.) Mattresses of all kinds made and renovated. Furniture repaired and upholstered. The highest CASH PRICE paid for second-hand furniture. 122 Main Street, Los Angeles, Gal. VICKERY" & HINDS, WHOLESALE AND RETAIL DEALERS IN Sj All kinds of Sausages, Corned Beef, etc., always on ban?. * T . It. Goods Delivered to all Part* of the City. ADVERTISEMENTS. - 0. DEALER IX Artesian Well Pipe, Farming Machinery, Etc., No, 33 Spring Street, Los Angeles, Cal. #ijs M*L6MJLL6Ml 59 MAIN ST., LOS ANGELES, CAL. THEO. WOLLWEBER, DEALER IN - M. W. GUILDS, DEALER IN , v PLUM BE K AND GAS FITTEK. 21 Los Angeles Street, Los Angeles, Cal. !< OO-, Temple Block, Main and Spring Streets, /.os Angeles, Cal. Portraits in Oil, Water Colois, Ink and Crayons, a Specialty. 26 LOS ANGELES COOKERY. MEAT DEPARTMENT, BROILING. MKS. ADELIA HALL. This is not only the most rapid manner of cooking meat, but is justly a favored one. It has nearly the same effect upon meat as roasting; the albumen of the outer por- tions is hardened, and, forming a skin, retains the juices. It should be turned rapidly in order to produce an equal effect, but the meat should not be punctured with a fork. Salt meat should be put into cold water, and boil slowly. A red pepper dropped in the water will prevent the rising of an unpleasant odor. Fresh meat, unless for soup, should be put into boiling water and allowed to cook very gently; no salt to be added until nearly done. In roasting, put into a hot oven, and baste frequently. BROILED STEAK. MRS. L. C. GOODWIN. Have the gridiron smoking hot; place the platter de- signed for the steak in the oven 'to heat; put the steak on the hot iron; for a medium sized steak it will not be neces- sary to turn more than once; when done remove to the platter, and add butter, pepper and salt; put in the oven for a few moments, and send hot to the table. : o : POTTED BEEF. MRS. MARY BACK MAX. Beef flar.k 10 pounds; take off the outside skin, salt and pepper thoroughly, then roll and tie; put in a flat-pot, LOS ANGELES COOKERY. a 27 with three pints of water, add tablespoonful each of whole cloves and of allspice; boil two hours; take off cover and roast down; keep turning; roast to a light brown. SPANISH HASH. MRS. J. R. TOBERMAN. Chopped meat, one pint; chopped onions, one cup; three tomatoes, chopped fine. Roast five large red chillies in a hot oven; when a light brown throw them into a little hot water; rub thoroughly till the pulp separates from the skins; pass the pulp through a cullender. Put a little lard in a frying pan; add the onions and tomatoes and fry a light brown; add the chopped meat and red pepper sauce, and a little salt; stew fifteen minutes. TO COKN BEEF. MRS. S. C. FOY. Take twelve or fifteen pounds of beef, cut from the round; cut it into four pieces; put it into a jar or cask; cover it with brine made as follows: To one gallon boiling water dissolve rock salt until, when cold, a fresh egg will float; one teaspoonful of saltpetre will give the meat a red color; turn a plate over the meat, and weight it down with a stone. In about four days pour off the brine, boil it, skim it, cool it, and pour it over the meat again. Six days will corn thoroughly. STUFFED CHILLIES. MRS. J. R. TOBERMAN. Take twelve large green bell chillies; roast them on bright coals, and put them in hot water to remove the skins; cut off the stem ends, remove the seed and veins, and fill with the following dressing: Take cold beef, pork or veal, 28 LOS ANGELES COOKER Y. k chopped fine; add chopped onions, with bread crumbs, and season with butter, salt and pepper to taste; bake in a quick oven fifteen minutes; serve hot with roast beef, or as a side dish. HAM TOAST. MK-. S. C. HUBBELL. One quarter of a pound of lean ham chopped fine; beat well the yolks of three eggs; one tablespoonful of melted butter; two tablespoons of cream, or good milk; stir over the fire till it thickens, and spread on hot toast. MOCK DUCK. MRS. E. C. STARIN. Take a flank steak; make a dressing the same as for ducks; spread it on the steak; then roll up and tie tight with a string to keep it in shape; lay in a platter with a lit- tle water; sprinkle with pepper and salt, and bake. HASH CAKES. MKs. MARY BACKMA.V. Two pounds of cold roast or corned beef, six large potatoes, one raw onion; chop fine; salt and pepper to taste; make in balls; roll into flour, then fry in hot lard. SPICED BEEF. MRS. GEORGE CLARK. Procure from eight to ten pounds of ribs of beef those with considerable fat on are best; remove the bone, rub the meat well with one ounce of salt-petre, pounded fine! Three LOS ANGELES COOKERY. 29 hours after tins has been applied, rub on a half-pound of moist sugar; let the meat lie in this for two days. Take one ounce of ground pepper, one ounce of pounded mace, a few cloves, likewise well pounded, and a teaspoonful of cayenne pepper; mix all together thoroughly, and rub well into the beef, particularly into the holes, adding occasionally a little salt. Roll up the meat as a round, and bind it with a strong fillet. Chop some shredded suet fine, and cover the beef with it. Put a cupful of water in the baking-pan, and bake in a moderately heated oven from five to six hours. MEAT BALLS. MRS. .1. K. TOBBBMAK. Chop one teacuptul of ham; mix with a pint of mashed potatoes, and one or two well-beaten eggs; a little salt and pepper, and a wee bit of mustard, sage, or sweet marjoram; roll in balls and fry in hot lard. SLICED MUTTON WITH MUSHROOMS. MRS. M. E. J. Cut meat thin, no fat or skin; flour both sides; take six large mushrooms, cut up in four pieces, put in to stew with a piece of butter; add a little stock, pepper and salt. When done, put in the meat; heat slowly; stir frequently; don't boil it. As soon as done, and the gravy thickens, serve on toast, or fried bread around the dish. BEEF A' LA MODE. MRS. S. SPEEDY. A round of beef, cut out the bone, and fill the place with a rich stuffing of bread-crumbs, onions, a lump of butter the size of an egg, one egg. Have ready one teaspoonful of salt, pepper, cloves and mace, mix all together; make in- 30 LOS ANGELES COOKERY. cisions in the beef with a knife, and put in strips af fat pork rolled in the spices; sprinkle the remainder of the spices over the beef, then cover the whole with fat pork to prevent its burning. Tie the beef around to keep it in place; place in an oven, with three quarts of water; bake five hours; baste it often with lard and butter mixed in flour. When done, skim off the fat and thicken the gravy; season with walnut, catsup and mace. HAM SANDWICHES. MRS. DR. ROSS. Five pounds of cold boiled ham and two fresh beef- tongues. Chop together, very fine; then add one teaspoon- ful dry mustard, one tablespoonful white sugar, one tea- spoonful pepper. Moisten the meat by stirring into it two well-beaten eggs. Spread between thin slices of buttered bread. This quantity will make a hundred sandwiches. SAUSAGE STEW. MRS. II. K. 8. O MELVENY. Make a thick layer of slices of peeled potatoes, sprinkle on a little salt, and then cut up sausages over the potatoes. Continue alternate layers of potatoes and sausages the top layer being potatoes pour in a little water, and stew. STEAK WITH ONIONS. MRS. ANNA OGIER. Take a porterhouse steak; have the frying pan very hot and grease with hot lard, so the steak will crisp quickly. After it has crisped on both sides, remove to dish and keep on stove. Have two large onions chopped and scalded with boiling water; then put them into the pan from which the LOS ANGELES COOKERY. 31 steak has been removed; salt and pepper and fry to a light brown; then add a spoon of butter, dredge with flour; add as much milk or cream as will make a nice gravy. Let it come to a boil and pour over the steak. VEAL LOAF. MRS. L. M. THOMPSON. Take three pounds of raw veal and one pound of salt pork, ten large crackers, one teaspoonful of pepper, and one of sage; chop well together, season with salt, and add three eggs and a half-teacup of cream. Make into a loaf, and bake three hours; baste often witli butter and water. PATE DE VEAU. M. E. HOYT. Three and one-half pounds of leg of veal, fat and lean; six small crackers; one slice of fat pork; two eggs; one tablespoonful of black pepper; one nutmeg. Chop all the ingredients very fine and mix them; beat the eggs and add them to the mixture, together with a piece of butter the size of an egg, and a tablespoonful of salt; roll in a ball and bake in a pan or dish for an hour and a half. SPICED BEEF. MRS. I. R. DUNKELBERGER. Take the brisket; cut it into pieces the size you wish to cook; rub them with fine salt, a little sugar, cloves, allspice, pepper and saltpetre; roll the beef up tight and tie it; to thirty pounds of beef allow a cup of salt, a cup of spice (whole), a piece of saltpetre the size of a nutmeg, broken fine; when prepared pack into a keg; add one quart of white wine vin- egar, and enough brine to cover the beef. In one week it 32 LOS ANGELES COOKERY. will be fit for use and will keep six months. A piece weigh- ing eight pounds must he boiled six hours; press eight hours; serve "old with any sauce preferred. Worcestershire is usu- ally given the preference. BEEF A LA MODE. Mi;s. ii. i*. s. O'MELVEXV. Take a round of beef; make incisions all through it; then roll strips of raw salt pork, in a seasoning made of thyme, cloves, pepper and salt, half a teaspoonful of each, and draw them through the holes made in the beef; put in a pot with some small onions and a quarter of pound of but- ter; pour on enough hot water to cover it and cook slowly three or four hours. POTTED MEAT. MKS. M. G. MOORE. Cut the meat from the bone; chop fine and season highly with pepper and salt, cloves and cinnamon; moisten with vinegar, Worcester sauce or butter melted, according to the kind of meat used or to suit your taste. Pack it tight in a stone jar and cover the top with about one-forth inch of melted butter. It will keep for months and always affords an excellent dish for tea. TO MAKE BRAWN ENGLISH. ANONYMOUS. Two hours and a half or three hours. A pig's head of six or seven pounds, one and three-quarter pounds of lean beef, four or five cloves, pepper, salt and cayenne pepper. Clean the pig's head thoroughly, put into a stew-pan with about a pound and three quarters of lean beef, cover with cold water, and boil until the bones can be removed, skim- LOS ANGELES COOKERY. 33 ming frequently. Put the meat into a hot pan before the fire, and mince it as fine as possible, and as quickly; season well with the spices, pepper, salt and cayenne; stir briskly together, and press in a brawn-tin or cake mould with a very heavy weight, until quite cold and thoroughly set. When required for use, dip the mould into boiling water, and turn the brawn out on a dish. LIVER CHEESE. MIJS. HERBERT, VENTURA. Boil a beer's liver, heart and tongue; remove all the hard sinewy parts, and chop the remainder fine; add to this, half pound of salt pork, also chopped fine; season it all well, put into a pan and press it hard. After standing a few hours it will come out in a solid cake, and is very nice to slice for breakfast or lunch. ROAST BEEF GERMAN. MRS. THEO. WOLLWEBER. If your roast is secured the night before using, roll it in a cloth wet with vinegar; if not, take a piece of the round, not too large, a piece of butter, one or two onions sliced, two carrots, two or three tomatoes, salt and pepper. Put in a kettle, cover closely and steam until done and brown, adding vinegar or water to taste, and basting frequently. When almost finished thicken with bread crumbs. Strain the sauce before sending to table. WARMED-OVER MEATS. MRS. M. G. MOORE. A good way to use cold bits of fish Pick the fish from the bones into small pieces; cut two or three small potatoes up pretty fine; melt some butter in the spider; add a little 34 LOS ANGELES COOKERY. cream, then put fish and potatoes into this, and pepper and salt. Stir frequently till heated through, not browned; just before lifting to the dish add one or two well-beaten eggs. Serve hot. Nice for breakfast. ANOTHER. MRS. M. G. MOORE. Cut slices of cold roasted meat and mince it very fine; brown some flour in butter, and moisten with stock or water; add salt and pepper and let it simmer ten minutes; add some more butter and some gherkins cut in slices; then add the minced meat and let simmer slowly, not boil. Use pars- ley and capers with mutton instead of gherkins. VEAL POT-PIE. MRS. J. HINES. Cut the meat into small pieces; place in a pot and cook with little water; when cooked, thicken the gravy and sea- son to taste. Make a light crust and cut up in square pieces; drop into the kettle and cover up tight. TO BAKE A HAM. MRS. S. SPEEDY. Take a nice plump ham, scrape and wash nicely. Have ready a dough made 'of flour and water; roll out about an inch thick, and cover your ham completely with this, wetting the edges to prevent exposing the ham. Bake three hours. BREAKFAST FRITTERS. MRS. DR. ROSS. Chop very fine any kind of cold meat though veal or ham is the nicer. For one cup of minced meat take one LOS ANGELES COOKERY. 35 cup of sweet milk, one egg, tablespoonful bread-crumbs, and one of flour; add a little pepper and salt, and fry to a ' light brown, as you would small butter-cakes. A NICE WAY OF COOKING COLD MEATS. MRS. BARROWS. Chop the meat fine, season with salt, pepper and a little onion, or else tomato catsup; fill a bread-pan two-thirds full, cover it over with mashed potato, which has been salted, and has milk in it; lay bits of butter over the top, and set it into the oven for fifteen or twenty minutes. OMELET OF VEAL. MRS. C. G. DU BOIS. Take two pounds of veal, chopped fine, eight grated crackers, one spoon sage, same of pepper and salt, four eggs, one teacup of sweet milk, one-half butter; mix all well together, and bake one and a half hours. SCRAPPLES. MRS. HERBERT, VENTURA. Take a pig's head, boil it until the meat cleaves from the bone; cut it fine, mix it in the liquor it was boiled in, with Indian meal, pepper, salt and herbs to suit the taste. Boil until it is about the consistency of mush. Let it cook, cut in slices, fry in lard. It will keep two or three weeks. HUNTER'S RQAST. MRS. R. M. WIDNEY. Ingredients One leg mutton; one pound smoked ba- con. Preparation Cut the bacon in slices about two inches 30 LOS ANGELES COOKERY. long and three-fourths inch; make insertions or pockets near the surface of the mutton and insert the bacon. Roast in usual manner. The slips of bacon should be so inserted that the fat from the bacon, while roasting will" drain down through the mutton to flavor it. SPICED VEAL. MRS. C. G. DU BOIS. Take some of the thick loin of veal; cut it into small pieces, and pour over it as much hot spiced vinegar as will cool it. To one-half pint of vinegar put a teaspoonful of allspice, a very little mace, salt and cayenne pepper. HAMBERGER STEAK. MKS. J. A. GRAVES. Equal parts of beef, veal and pork, chopped fine; sea- son with pepper, salt, thyme and nutmeg, grated lemon peel and the juice of one lemon, eggs and bread crumbs; shape into oblong form and cover thickly with flour; bake and baste often. TO CURE 1,000 HAMS. MR. E. 8. B. Sixty pounds of salt; three gallons of molasses; two and one-half pounds of potash; one-quarter pound of salt- petre. Pack and fill up with well or spring water; lie in brine five weeks and then they a r e ready to smoke. BEEF-STEAK PIE. MKS. BARROWS. Take cold roast beef, cut it into thin slices, about an inch long; take raw potatoes, peel them, and cut them in LOS ANGELES COOKERY. 37 thin slices. Have ready a deep dish; lay some of the potatoes on the bottom, then a layer of beef, and so on until the dish is filled; season it as you would chicken pie; fill it with boiling water, cover with a crust, and bake it. BOILED TONGUE. MRS. AMELIA HALL. In choosing a tongue ascertain how long it has been dried or pickled, and select one with a smooth skin, \vhich denotes its being young and tender; if a dried one, and rather hard, soak it at least for twelve hours before cooking it; if, however, it is fresh from the pickle, two or three hours will be sufficient for it to remain in soak; put the tongue in a stew-pan, with plenty of cold water and a bunch of savory herbs; let it gradually come to a boil,' skim well and simmer gently until tender; peel off the skin, garnish with tufts of celery or parsley sprouts, and serve. Boiled tongue is frequently sent to table with boiled poultry instead of ham, and is, by many, preferred; if served cold, peel it; fasten it down to a piece of board by sticking a fork through the root and another through the top, to straighten it; garnish with parsley. A large tongue needs to be cooked between four and five hours, a small one, be- tween two and three hours. BRAINS. MRS. M. E. J. Scald, clean and stew in one-quarter pound of butter, a tablespoonful of fine parsley, juice of a lemon, and salt and pepper. t * o * BRAINS BAKED. MRS. M. E. J. Clean and stew until done; mix with one egg; season as before, except parsley; add a tablespoonful of butter; 38 LOS ANGELES COOKERY. >- _ mix with fine bread crumbs, and heap in a tin plate. Strew the tup with crumbs and pieces of butter; brown in the oven. TONGUE CHEESE. MKS. A. A. DODSWORTH. One beef's tongue, two calves' livers, three pounds salt pork; boil until well done; mince very fine; season to taste (with spice, if desired); press in a pan or mold until cold, then it is ready to slice and serve. Makes a delicious cold dish for lunch. BROILED TRIPE. ANONYMOUS. Prepare tripe as for frying; lay it on a broiling iron, over a clear fire; let it broil gently; when one side is done turn the other side; take it up on a hot dish, butter it; garnish with lemon or parsley. FRIED TRIPE. MKS. DR. FRENCH. Having boiled the tripe until perfectly tender all through, cut into pieces three or four inches square; make a batter of four eggs, four tablespoons flour, and a pint of milk; season with nutmeg; dip each piece of tripe twice into the batter, then fry it in hot butter or lard. BRAINS. MKS. ANNA OGIER. Parboil them, let them cool, and skin them; careful not to break; cut in slices about an inch wide; dredge with con LOS ANGELES COOKERY. 39 meal, pepper and salt; fry in hot lard; garnish with double- leaf parsley. TO FRY TRIPE. ANONYMOUS. Take prepared tripe, wash and wipe dry; cut it four inches square; dip first in egg, then flour; let it fry gently to a delicate brown, in butter, if liked; add to the gravy a wine glass of vinegar and water; boil up, and pour over the dish with the tripe. HEAD-CHEESE. MRS. ANNA OGIER. Boil pig's feet till perfectly tender, so that the bones may be easily removed; season with pepper, salt stirred in; wet a mould in cold water, pour in the cheese, press down; when well formed, turn out, and keep in cornmeal gruel and vinegar. 40 LOS ANGELES COOKERY. FRENCH DEPARTMENT- SOUP. MADAME OHBVALLJBR. Take four pounds of meat and put in a soup pot filled with water; add a handful of salt. When the soup boils skim it; when no more scum rises, add two carrots, two turnips, celery, parsley, cloves, laurel leaf, some thyme and one onion, cut in four parts. Fill again the pot with water; keep a slow fire; let boil slowly, and leave on the fire for four hours. POTATO SOUP. MADAME CHEVALLIER. Take three potatoes, one onion and some parsley; chopped, not too fine; put in a pot with piece of butter, brown well; add water and meat gravy, if you have any, and one spoonful of rice. Cook for two hours; salt and pepper to taste. BLANQUETTE DE VEAU. MADAME CHEVALLIER. Take the breast of veal or lamb and cut in small pieces, melt a piece of butter the size of an egg; mix with it a large spoonful of flour; do not let brown. Add to this some boiling water, parsley, laurel and thyme, and place in a LOS ANGELES COOKERY. 41 vessel with the veal ; cook for two hours over a slow fire. Before serving, take the yolk of an egg and mix with it, stirring well. CABBAGE SOUP. MADAME CHEVALLIER. Take one pound of pork (salt) and half of a cabbage- head; put the pork in a pot of cold water, let it boil for an hour; after which, throw the water off, replacing with hot water; when it boils, add the cabbage, carrot, turnip, and a piece of garlic, mashed with a knife, and pepper no salt ; let it boil for two hours, then take the cabbage out, put in a dish with the carrots and turnips around, the pork over it, and serve as a vegetable. Take the soup and pour into a dish over small pieces of bread. MASHED PEA SOUP. MADAME CHEVALLIER. Soak for twenty- four hours one pound of pease, then put on the fire in cold water, with one onion, one clove and one laurel leaf, salt and pepper; boil for two hours; then strain and mash the pease; put them in the same water, with a piece of butter; cook half an hour. Take bread, cut in small pieces, and fry in butter to a light brown ; put it in the soup dish, and when ready to serve, pour over the soup. ONION SOUP. MADAME CHEVALLIER. Put in a pot some chopped onions and a piece of but- ter; when well browned, take a spoonful of flour and mix in. Pour into the pot, while stirring, one quart of milk; boil fifteen minutes; salt and pepper. Take the 42 LOS ANGELES COOKERY. yolk of an egg, beat it with a little of the soup, and mix all together, stirring constantly. Pour the soup over slices of bread, cut very thin. PUMPKIN SOUP. M A J ) A M K CH E VALLI E U . Take two slices of pumpkin, wash, peel, and cut in small pieces; put in pot of water to boil; when cooked, empty out the water and strain the pumpkin; put in a pot, add water, one spoonful of rice or vermicelli, and a lump of butter; salt and pepper. When the rice is cooked the soup is done. MUTTON STEW. MADAME CHEVALLIEU. Chop some onion and fry; add a few potatoes, cut in small pieces, fry, then add small pieces of mutton, and when all is well fried, add water, cook for one hour and a half, then add a little parsley. TOMATO SAUCE. MADAME CHEVAU.IEi;. Take twelve tomatoes, an onion, a green pepper, parsley and garlic, let it cook for half an hour without water, then strain; afterwards add a piece of butter, with a small spoonful of flour; let it cook again for half an hour. * o * _ TURKEY STUFFING. Chop an onion with some parsley, put in a pan with bread soaked in milk, one raw egg, and a large piece of LOS ANGELES COOKER Y. 43 butter; pepper and salt, fry for ten minutes, and then put it in the turkey, and sew the turkey up. If you wish olives in it, do not put in any onion. COFFEE. MADAME CHEVALLIEK. Use a French coffee pot; take half Java and half Costa Rica; filling 1 the measure with coffee, throw over it boiling water until the coffee pot is full. CHICKEN FRICASSEE. MADAME CHEVALLIER. Take the chicken, cut in pieces, and fry; then take an t>nion, chop, and fry until well browned; mix flour with it; add water, salt and pepper; put the chicken in with this, and let it cook for an hour witli a slow fire. HOW TO COOK EGGS. MADAME MEYER. Either poach or boil them not quite hard; make a to- mato sauce by cooking tomatoes in a good deal of butter; season with pepper and salt and add the yolks of two eggs, stirring the tomatoes slowly into the eggs; when this sauce is done pour it over the eggs. FILLED EGGS. MADAME MEYER. Boil the eggs quite hard, then cut them across the centre, taking out the yolks; moisten some bread-crumbs with milk, squeeze them quite dry, mix them with the yolks well; to this add finely chopped parsley, and salt. 44 LOS ANGELES COOKERY. When this filling is well worked together, fill the whites with it; butter a flat pan, put the eggs in with the flat side down, and put whatever of the filling may be left over around them; make a rich white sauce, and pour it over them, sprinkle a few bread-crumbs over it, and set in the oven ten minutes. Dish it in the pan. SAUTE CHICKEN OR KIDNEY. MADAME MEYER. Slice and brown the chicken in fat; when nicely browned add a glass of soup, one onion, a carrot, some thyme and parsley, a small piece of garlic and one small green onion; let it cook for a little while; then add mush- rooms and cook an hour or so longer; if you like, add a lit- tle chopped parsley. MARANGOT CHICKEN, LEG OF LAMB, OR RABBIT. MADAME MEYER. (Mushrooms with the chicken or leg of lamb, but not with rabbit.) Carve the same as you do for the Saute, and brown in sweet oil; then add pepper, salt and mushrooms; before adding the mushrooms to the marangot, brown them. When it is done, add a .'ittle tomato sauce, and decorate with toasted bread or fried eggs. In both of the above recipes you cut the meat or fowl the same as for any stew. ESTR AGON CHICKEN. MADAME MEYER. Scald the estragon (estragon is an herb). Take the liver of the chicken, chop it very fine, adding pepper and salt and a piece of butter. To this add the estragon and work them well together; then fill the chicken with it, LOS ANGELES COOKERY. 45 and put it in the oven, -with butter and a little lard, until it is nicely browned; after it is nicely browned you wrap it in white cooking paper; baste it very often until it is done. For the sauce, chop some estragon fine, add a little but- ter and flour; after they are well mixed, the yolk of one egg, a little soup, pepper and salt to taste, and just a little vinegar. _________ f\ HOW TO STEW PIGEONS. MADAME MEYER. To-a dozen pigeons take a bottle of olives, cut them as well as you can from the stones, and chop very fine with the livers of the pigeons; add bread crumbs, and season with thyme, ginger, pepper and salt; stuff the pigeons with this mixture and sew them up; rub some seasoning into them and wrap in grape leaves, so as to completely cover each one; then set aside. Brown some flour in a large lump of butter in a stew pan, and add some soup; put the pigeons in and stew till done; take off the grape leaves and dish. 46 AD VERTI8EMENT8. DILLON & KENEALY HAVE A COMPLETE STOCK OF All European and Eastern Novelties AT THE DILLON 4& KENEALY. DEALERS IX BEE MEN'S SUPPLIES, ETC., . 1 1 O 3^Ea,in. Street, LOS ANGELES, CAL. A 1) VERTISEMMNTS. LAEGEST STOCK WJ *>^ LOWEST PRICES. AT ^ FASHIONABLE AND MANUFACTORY. IO4: Main Street, Los Angeles. METROPOLITAN STORE OKO1CE GOODS DELIVERED FREE OF CHARGE. 48 LOH ANGELES COOKERY. POULTRY AND GAME, HUNTERS' STEW. .1. A. GRAVES. Let those who would partake of a delightful repast prepare " Ponen siyna novis prceceptis." Take one dozen quail (use doves if you can't get quail), clean well, place them in a porcelain lined stew pan, with tight fitting cover. Let the pan be large enough to admit of all additions hereinafter enumerated. Pour in a gallon of water; add two pods of red pepper, black pepper and salt, to suit taste, and small slice of bacon; boil well with cover on for at least an hour; then add potatoes, tomatoes, one large onion, quartered, celery, chopped fine, green corn, cut from the ear (canned corn, if fresh is not in season), two table spoonfuls of fresh butter, more water, if necessary to keep from burning, and stew for at least an hour and a half. Reg- ulate the amount of vegetables according to taste. The tomatoes and corn add much to the flavor. A few rabbits, quartered and cooked with the birds, is also an improvement. Serve hot. TO FATTEN A TURKEY, MAKE THE DRESSING AND ROAST IT. MHS. ANXA OGIEE. Get your turkey six weeks before you need it; put him in a coop just large enough to let him walk, or in a small yard; give him walnuts one the first day, and increase every day one till he has nine; then go back to one and uj LOS ANGELES COOKERY. 40 to nine until you kill him, stuffing him twice with corn meal dough each day, in which put a little chopped onion and celery, if you have it. For the dressing, use bread, picked up fine, a table spoonful of butter, some sage, thyme, chopped onion, pepper, salt, and the yolks of two eggs, and pour in a little boiling water to make it stick together; be- fore putting it in the turkey pour boiling water inside and outside, to cleanse and plump it; then roast it in a tin kitchen, basting all the time. It will be splendid, served with a nice piece of ham and cranberry sauce. TO COOK SPRING CHICKEN. >!RS. C. G. DU BOIS. Separate each joint; after cleansing and washing, dry in a towel; melt equal portions of butter and lard; when hot, fry the pieces carefully and place them in a covered dish. Turn the drippings out of the pan, put in a spoonful of butter. When melted, pour in a teacup of cream which has salt and pepper, a little grated nutmeg and a little parsley in; stir it well, and when it boils pour over the chicken. SMOTHERED CHICKEN. MRS. GEORGE CLARK. Prepare a fowl as for roasting, put it in a pot of boiling water and cook until tender; within twenty minutes of be- ing done add a cup of rice, which will cook in the gravy; add parsley, pepper and salt. Serve the chicken in a dish with the rice around it. JELLIED CHICKEN. SIRS. .1. G. HOWARD. Boil a chicken (or chickens) in as little water as possible until the meat falls from the bones; chop the meat fine, seasoning with a little salt, pepper, lemon or mace; put into 50 LOS ANGELES COOKERY. the bottom of a mold some slices of hard-boiled eggs, then a layer of chopped chicken, another of egg, then chicken, until the mold is nearly full. Boil down the water in which the chicken was cooked, with a large piece of gelatine or sea-moss farina, until about a cup and a half is left; season and strain through a very coarse net, and pour over the mold of chicken. Let it stand over night, or all day, near the ice; to be garnished with celery tops or parsley. FRIED CHICKEN. MKS. I. AV. HELLMAN. Cut the chicken in quarters, cut out the bones, without spoiling the shape of the chicken, lay them in a bowl with vinegar and a very little sweet oil, season with pepper, salt, a few young onions, parsely and thyme; let remain this way for a few hours, turning it *n the meanwhile several times; then take out and dry on a towel; dip the pieces in a hatter composed of Hour, eggs and water. Fry nice and brown. PRESSED CHICKEN OR FOWL. MRS. M. G. MOORE. Take the meat from the bones of a cooked fowl, chop fine, season highly, add to it dressing and gravy; heat hot, stirring all the while, then put into a mold, laying a heavy weight upon it; when cold, slice it. BREAKFAST QUAIL. J. A. GRAVES. Prepare the birds by opening on the back; put them in a dripping pan; season well with salt, pepper and a gener- ous supply of butter; add enough water to cover the bottom of the pan; then place your pan in a hot oven and frequent- LOS ANGELES COOKERY. 51 ]y turn your birds, and baste them with the seasoned water in the pan, which gradually cooks down and makes a fine gravy. By continued basting, your birds, when well done and nicely browned, will still be rich and juicy, and will be of much better flavor than when broiled. Serve on thin slices of buttered toast. PRESSED CHICKEN. MRS. J. AV. GILLETTE. Put two chickens in a pot, corer with water, and stew slowly until the meat drops from the bone, then take out and chop it. Let the liquor boil down until there is a cupful; put in a small cup of butter, a table spoonful of salt, one of pepper, a little parsley and a beaten egg; stir this through the meat; Slice a hard-boiled egg, lay in the dish, and press in the meat; when ready for the table garnish with celery tops. YOUNG CHICKEN WITH CAULIFLOWER. MRS. I. W. BELLMAN*. Cut the chicken in pieces and boil in water seasoned with different spices and a little lemon juice, thickened with a little flour and the yolks of several eggs; cook the cauli- flower in water, with a little salt and butter; after it is cooked tender, drain it. Serve the chicken in the center of a dish, surrounded by the cauliflower, and pour the gravy over all. CHfCKEN STEW. MRS. C. G. DU BOIS. Cut up two tender chickens; cover with lukewarm water and boil gently until done; salt the liquor to taste; when the chicken is cooked remove to a dish and keep warm. Take the pot from the fire and skim the grease from the 52 LOS ANGELES COOKERY. liquor, then place the pot of liquor over the fire; mix well together half teacup of sifted flour, two well beaten eggs and half teacup of milk; add some of the liquor; then pour all into the boiling liquor, stirring all the time; salt and pep- per; put the chicken in, let it boil up once, then remove to a large dish. .._ * (\* - TURKEY STUFFING. MRS. K. M. WIDNEY. Take stale but very light sweet bread, pour over cold water, and drain as dry as possible immediately; let stand an hour or more, then add butter plentifully, pepper, salt, sage, and lastly, chestnuts which have been previously boiled in salt water, peeled and chopped. L r\ \J TO COOK WILD DUCKS. MIIS. ('. G. DU BOIS. Put the ducks in a large pot, cover with cold water, and add two good sixed onions for each duck; when half done remove from the water, stuff with mashed potato and beaten egg two to each fowl seasoned with onions, sage, salt and pepper, and bake until thoroughly done, frequently basting with gravy. Serve with brown gravy, in which is stirred parsley, chopped fine and fried in butter. TOUGH OLD FOWLS. MRS. JOHN SMITH. Make a stuffing of bread crumbs, celery and butter, chopped and mixed; salt and pepper to taste; stuff the fowl and sew up the openings with coarse thread; when it is ready to cook, lay the fowl on a wire tea stand in a pot and put in about a quart of water; cover very closely; the fowl must not be in the water, but above it; put the pot over a slow fire and let it boil very slowly for two to three hours, de- LOS ANGELES COOKERY. 53 pending on the age and toughness of the fowl; when tender put in a baking pan with the water, which should be much reduced by this time, and bake for twenty minutes or half an hour long enough to brown nicely. If the fowl is fat, as it should be, this is a sure way of making it eatable. TO ROAST TEAL DUCKS. MRS. ANNA OGIEB. Pick and clean and hang them for two days; make a stuffing of bread, picked up; salt, pepper, onions and a small piece of butter; put them into a pan and dredge them with flour, a little pepper and salt; baste frequently. BOILED FOWL WITH OYSTERS. MRS. GEORGE CLARK. Take a young fowl, stuff with oysters, put it into a jar, and plunge the jar in a kettle of water; boil for an hour and a half; there will be a quantity of gravy from the juices of the fowl and oysters, in the jar; make it into a white sauce with the addition of an egg and some cream, or a little flour and some butter; add oysters to it, or serve it plain with the fowl. The gravy that comes from a fowl dressed in this manner will be a stiff jelly the next day, while the fowl will be very white and tender and of an ex- ceedingly fine flavor. PRESSED CHICKEN. MRS. L. M. THOMPSON. Boil the chicken until the meat drops from the bones, remove from the pot and shred fine, season with pepper, salt and a little butter. Let the liquor left in the pot boil down, so as to leave not more than a small teacupful; pour it on 54 LOS ANGELES COOKERY. the chicken and stir in. Dip a mold in cold water and fill with the chicken; press down and let stand over night. Serve with Saratoga potatoes. ROAST TURKEY. MRS. T. 8. STANWAY. Wash the inside and outside of the turkey. Prepare a dressing in the following manner: Soak sufficient bread in cold water to fill the turkey. Add half cup of melted butter, season with salt, pepper, sage, nutmeg or mace, thyme or marjoram. One egg in the dressing makes it cut smoothly. Fill the crop and body with dressing, sew up, tie the legs and wings, rub well with butter and a little salt; dredge with flour; roast it from two to four hours, according to size. It should roast slowly at first and be basted frequently, having two-thirds of a pint of water in the dripping pan. Boil the liver and gizzard, mince fine, thicken the gravy with a little flour, and add a spoonful of currant jelly if liked. ANOTHER WAY Stuff them with oysters and bread, put them in a pot with a little water and steam till done. TO COOK DUCKS OF A LARGE SIZE. MRS. ANNA OGIKR. ROAST GOOSE. MRS. T. 8. STAN WAY. A goose for roasting should be young, tender and fat. In preparing a goose for cooking, save the giblets for the gravy. After the goose has been drawn, singed well, washed and wiped inside and out, and trussed so as to look round and short, make a quantity of stuffing of dry bread LOS ANGELES COOKERY. 55 crumbs, three good-sized onions, minced 'fine, sage, pep- per and salt, one egg, two if the goose is large, and three spoonfuls of butter. Fill the goose and roast; keep well basted. A goose must be thoroughly done. Roast from two to three hours, according to size. Boil the giblets in water, seasoned with salt, pepper and a bit of butter, dredged with flour. Mince liver and gizzard fine; put the two gravies together and serve them up in a gravy tureen. To serve with goose, have apple sauce, made of fine Jersey apples, steamed very dry and well sweetened. BONED TURKEY. MRS. ADELIA HALL. Boil a turkey in as little water as possible until the meat falls from the bones. Remove all the bones and skin. Pick the meat into small pieces and mix light and dark to- gether. Season with pepper, salt and sage; put into a mold and pour the liquor over, which must be kept Tfarm; press with a heavy weight. PLOVERS. MRS. T. 8. STANWAY. Birds with peculiar and pleasant flavor. Roast plain, basting only with butter, or fill them with a forcemeat and rub over the outside with beaten egg, and then roll each plover in finely-grated bread crumbs and roast. Serve upon buttered toast. SMOTHERED CHICKEN. MRS. ADELIA HALL. Dress chickens and let them stand in water half an hour, to make white; put in a baking pan, first cutting them open at the back; sprinkle salt and pepper over them, putting a 56 LOS ANGELES COOKERY. piece of butter "here and there. Then cover tightly with another pan the same size and bake one hour. Baste often witb butter. BIRDS WITH MUSHROOMS. MRS. T. S. STANWAY. Take plovers, woodcock or snipe; truss them as if for roasting; put into each a button mushroom. Have a quart of mushrooms; put the birds and remaining mushrooms into a stew pan; season with a little salt and pepper; add a quar- ter of a pound of butter, rolled in flour, with a little water. If cream is plentiful you may use half cream and half but- ter. Cover the pan closely and stew gently till the birds and mushrooms are tender all through. Dip in hot water slices of toast with the crust trimmed off. When the birds are done lay them on the toast, with the mushrooms around. If you cannot get button mushrooms, divide large ones into quarters. CHICKEN SANDWICHES. MRS. ADELIA HALL. Stew a chicken until very tender; season with a little salt; take out the bones and pack the meat firmly in a deep dish, mixing white and dark meat nicely together; pour the broth in which the chicken was stewed over it. There should be just enough to cover the meat nicely. When cold cut in smooth slices; if desired, sprinkle with marjoram or sage, and place between slices of good bread. FORCEMEAT STUFFING. MRS. T. S. STANWAY. Forcemeat is considered an indispensable accompani- ment to most mado dishes, and when composed with good taste gives additional spirit and relish to even that "sover- eign of savoriness," turtle soup. It is also sent up in pat- ties, and for stuffing veal, game, poultry, etc. The ingredi- ents should be so proportioned that no one flavor predomi- LOS ANGELES COOKERY. 57 nates. To give the same flavor to the stuffing of poultry, game, or veal, etc., argues a poverty of invention. With a little contrivance you may make as great a variety as you have dishes. The poignancy of forcemeat or stuffing should be proportioned to the savoriness of the viands to which it is intended to give an additional zest. Some dishes require a very delicately flavored forcemeat. For others it must be full and highly seasoned. What would be fine for turkey would be insipid for roast pig. Most people have an ac- quired and peculiar taste in stuffing, etc., and what exactly pleases one seldom is what another considers the most agree- able. The consistency of forcemeats is rather a difficult thing to manage. Take care to have the ingredients fine and thoroughly incorporated. Forcemeat balls must not be larger than a small nutmeg. If they are for brown sauce, flour and fry them; if for white, put them into boiling water and boil them for three minutes. The latter are by far the most delicate. Sweetbreads and tongues are the favorite materials for forcemeat. No one flavor should pre- dominate. A selection may be made from the following list, being careful to use the least of those articles which are the most pungent: Cold fowl, veal, ham, game, fat ba- con, beef suet, crumbs of bread, parsley, white pepper, salt, nutmeg, yolks and whites of eggs, well beaten, to bind the mixture. The forcemeat may be made with any of these articles without any striking flavor. Therefore any of the following different ingredients may be" made use of to vary the taste: Oysters, tarragon, savory, sage, thyme, mar- joram, sweet basil, garlic, cayenne, onions, mace, cloves, and yolks of hard-boiled eggs and curry powder. BROILED QUAIL. MRS. ADELIA HALL. Dress carefully, and soak a short time in salt and water. Split down the back; dry with a cloth, and rub them over with butter; place on the gridiron over a clear fire; turn often, and dip in melted butter; season with salt. Prepare a slice of thin toast, nicelv buttered and laid on a hot dish, for each bird. Lay a bird breast upward on each piece. Garnish with currant jelly. 58 AD VERTISEMENTS. 1 FASHIONABLE 3L.OS F. LAZARUS. LOUIS LEWIN. LOUIS LEWIN & CO,, U & 16 Spring St., Los Angeles, Cat. AT WHOLESALE AND RETAIL. &x*iwaa e s &&f&,ias Q&S gp&eMz&Y. A. S. MCDONALD'S On your way to P. 0., 34 Spring St., Los Angeles. Men's, Ladies', Youths', Children's, Boys' and Misses', best San Fraucisco and Eastern Made BOOTS SIEIO-ES- Ladies' Custom Shoes, in euery style, Made a Specialty. The only place where Seamless Patches are put on. ADVERTISEMENTS. 59 DEALER IN FANCY GOODS, Ladies' and Gents' Furnishing Goods, NOTIONS, CLOTHING, HATS, ETC,, 35 Spring Street, Los Angeles. ^-^ GO TO i*?*^ HEINZEMAN & ELLIS, DRUGGISTS AND CHEMISTS, 72 MAIN STREET, Lanfranco Building, - Los Angeles, Cal. FOR FASHIONABLE vtv, CALL AT MRS. PONET'S, 76 MAIN STREET. GOODS SOLD at New York Prices. 60 LOS ANGELES COOKERY. VEGETABLE DEPARTMENT, OLD VIRGINIA CORN PUDDING. MRS. ANNA OGIER. Cut and scrape one dozen ears of corn ; place in a vel- low dish which it will nearly fill; break into this two eggs. When thoroughly beaten with the corn, add two tablespoon- fuls of flour, a teaspoonful of salt, half teaspooniul of black pepper; mix all well together; fill the pan with milk, stirring it very carefully into the corn, and when it is mixed put small bits of butter over the top and bake about half an hour. If the corn is not sweet corn, some add to the other ingredients one teaspoonful of sugar. SPINACH. MRS. R. M. WIDNEY. Wash and pick your spinach very carefully; drop into boiling water and cook fifteen minutes. Drain thoroughly through a colander; then chop quite fine. Return to the store; add one tablespoonful of butter; pepper and salt to taste. Put in vegetable dish and garnish with hard-boiled eggs. TO COOK CABBAGE. MRS. E. F. SPENCE. Take a nice, firm, medium-sized cabbage; wash; cut in four pieces. Have on a kettle with boiling water, in which LOS ANGELES COOKERY. 61 is salt and one eighth of a teaspoonful of soda; put in the cabbage and boil twenty-five minutes. Serve hot. CABBAGE PUDDING. MRS. E. WORKMAN. Half head of cabbage, chopped fine and scalded in boiling water. Drain and mix with it four well beaten eggs, two cupfufs sweet cream, two tablespoonfuls melted butter, four biscuit, crumbled, salt and pepper; stir well and bake in a dish. STEWED TOMATOES. MRS. C. G. DU BOIS. Pour scalding water over your tomatoes, and as soon as the skin seems loosened pour off again; peel and cut up into a porcelain-lined stew pan. Let them boil some thirty minutes, and just a few minutes before taking up add but- ter, salt and pepper to taste. Sugar, cracker, bread or flour destroys the pure flavor of the tomato. EXCELLENT BAKED POTATOES. MRS. M. G. MOORE. One quart peeled potatoes, sliced thin; one cup of cream; pepper and salt. Bake one hour in a pudding dish. Serve hot. OLD-FASHIONED SLAW. MRS. MARY A. LINDLEY. Piece of butter the size of an egg, half a teacup of vinegar, one of sweet cream, one egg, heaped tablespoonful of sugar.. Put the butter and vinegar in a skillet and heat; mix egg, 62 LOS ANGELES COOKERY. cream and sugar together and stir slowly into the heated vin- egar. Have the cabbage chopped or cut, and sprinkle with salt and pepper; put it into the mixture and let it scald for a minute or two. SARSA OF TOMATOES. MRS. M. K. J. Take one quart of tomatoes, six or eight pods of green peppers, and two onions; chop together; add salt and a lit- tle butter; stew slowly. To this may be added any kind of chopped meat desired. BAKED BEANS. MRS. C. G. DU BOIS. One pint of beans, parboiled till the skins crack when blown upon. Pour off the water and place the beans in your dish or pot. Take a piece of salt pork about two inches square; wash it clean; slit the skin and place in the middle of the beans so all is covered save the skin. Dissolve a tablespoonful of sugar in as much water as will cover the beans, and pour over them. Bake three or four hours. YOUNG CORN OMELET. MRS. GKO. CLA.RK. To a dozen ears of fine young corn allow five eggs. Boil the corn a quarter of an hour, and then with a large grater grate it down from the cob. Beat the eggs very light, and then stir gradually the grated corn into the pan of eggs. Add a small saltspoon of salt, a very little cayenne. Put into a frying-pan equal quantities of butter and fresh lard; stir them well together over the fire. When they boil, put in this mixture thick, and fry it, afterwards browning the top with a red-hot shovel or a salamandei. Transfer it, LOS ANGELES COOKERY. 63 when done, to a heated dish, but do not fold it over. It will be found excellent. This is a good way of using boiled corn that has been left from dinner the preceding day. STRINGED BEANS. MBS. it. M. WIDNEY. Aftor stringing, washing, and snapping beans into small pieces, cover with cold water and cook until perfectly ten- der. If water remains turn it off. Cook dry being careful not to burn. Then add one tablespoon of butter; stir for a moment or two, after which add salt, pepper and cream; half a teacup will do; more is better. ASPAKAGUS. MRS. ANNA OGIER. Foil tender in salted water, and serve with melted butter. IMITATION OYSTEES. MKS. MARY A. LINDLEY. Grate young green corn in a dish. To one pint of grated corn add one egg, well beaten, a small teacup of flour, half a cup of butter. Season with salt and pepper; mix well together. A tablespoonful of the mixture will equal an oyster in size. Fry a light brown, and when done butter them. CORN PUDDING. MRS. GOODWIN. Cut the corn lengthwise and scrape out the juices. Fill the buttered dish two-thirds full of corn; add one-third of 64 LOS AXGELES COOKERY. milk, to which has been added two well-beaten eggs. Stir this mixture, season with pepper and salt, and butter in bits on top. OKRA. MRS. ANNA OGIKR. Boil in clear water, with a little salt. When tender, dish and season with butter, pepper and salt. EGG PLANTS. AIRS. M. E. J. Boil three or four large ones till tender. Peel and mash. Season with black pepper, salt, and a teaspoonful of thyme; add a little butter and a few bread crumbs. Mold in a pie pan, sprinkle bread crumbs on top, and lay a few dabs of butter around. Brown in the oven. BAKED TOMATOES FOR BREAKFAST. MRS. T. S. STANWAY. Take a quart of cold stewed tomatoes, beat into it two eggs, four tablespoonfuls of bread crumbs, a tablespoonful of chopped parsley, a little more salt and pepper, and bake for twenty minutes in a quick oven. BAKED BEANS. MRS. MARY BACKMAN. One quart of white beans, soaked over night. Put on two quarts of water; boil one hour. Put in a piece of corned pork, about one pound a thin piece; boil a half hour in with the beans. Then take out the beans and pork; put LOS ANGELES COOKERY, 65 them in a dish, to bake in the oven. Place the pork in the center of the beans and score well. Pour two tablespoon- fuls of molasses over the beans. FRIED TOMATOES FOR BREAKFAST. MRS. T. S. 8TANWAY. Take large, smooth tomatoes, cut them in slices, one- half inch thick; dip them in powdered bread-crumbs, and fry them a light brown, in half lard and half butter. TO BOIL CORN. MRS. T. S. STANWAY. Put it in boiling water. Never allow it to boil over five minutes; after that it becomes hard and tough. PARSNIPS. MRS. M. E. J. Boil, mash, season with butter, pepper and salt, and make into little cakes; roll in flour and brown in hot lard. MACARONI ITALIAN STYLE. LOUISEJ. Break macaroni in three-inch lengths and put in boil- ing salt water, and boil twenty-five minutes. Then drain and dress with following sauce: Take two pounds of lean beef; without any fat, and stew gently with a small cup of cold water until the juice is entirely extracted. Chop an onion very fine; cut up two tomatoes and three or four mushrooms; add pepper and salt, and stew in the beef juice until you are ready to dish the macaroni. First sprinkle 66 LOS ANGELES COOKERY. your dish \vith grated Parmesan cheese; then add a layer of macaroni, over which pour some sauce. Fill the dish in this order, having macaroni with sauce on top. ASPARAGUS. MRS. T. S. STANWAY. Trim off the tough part of the stalks, tie in small bun- dles, and boil it fifteen to twenty minutes. Toast some bread and dip it in the water in which the asparagus was cooked. Then lay a bundle of asparagus on each slice of toast. Make drawn butter and turn it over the whole. FRIED TOMATOES. MRS. I. S. MAYO. Cut ripe tomatoes in two, and fry slowly on both sides, in butter or lard. When thoroughly cooked, take them out, pour a little milk or cream in the frying-pan, thicken with a little flour, and season with salt and a pinch of red pepper; pour it over the tomatoes, and serve. CORN OYSTERS. MRS. T. 8. STANWAY. Grate twelve ears of sweet corn; add two well-beaten eggs, a pinch of salt and two teaspoonfuls of white sugar. Drop in hot lard and fry until done. RICE AND CHEESE. MRS. M. E. J. Put a layer of rice boiled in milk in the bottom of a buttered pudding dish; grate upon it some rich, mild cheese, and scatter over it some bits of butter. Spread upon th< LOS ANGELES COOKERY. 67 cheese more rice, and fill the dish in this order, having rice at the top, buttered well, without the cheese. Add a few spoonfuls of cream or milk and a very little salt. Cover and bake half an hour. Then brown nicely, and serve in the bake-dish. GREEN PEASE. MBS. T. S. STANWAY. To one quart of pease put a tablespoonful of white sugar. When cooked, drain them dry, and add butter, salt and pepper to your taste. If liked, use cream instead of butter. CHEESE OMELET. MRS. GEORGE CLARK. It is necessary to have a rather small frying-pan to have good omelets, for if a large one is used the ingredients will spread over it and become thin. Another rule to observe is, that omelets should be fried only on one side. Use from five to ten eggs, according to the sized dish required. Break them up singly and carefully, each one to be well and sep- arately beaten or whisked. Add to them grated cheese, the quantity to be regulated according to the number of eggs used three ounces to four eggs; salt and pepper to the taste. Dissolve in a small, clean frying-pan about an ounce of butter; pour in the ingredients, and as soon as the omelet is well risen and appears quite firm (from fire to seven minutes with a good fire), fold it over and slide it carefully onto a hot dish. Place it in the oven for one min- ute. Do not let it stand before serving. FRENCH, OR STRING BEANS. MRS. T. S. STANWAY. String the beans and cut off the ends. Cut them very small. To one pound and a half of beans take one tomato, 68 LOS ANGELES COOKERY. peeled, a very small quantity of onion and two Chilleis. Re- move the seeds and chop fine, and add a large lump of but- ter and salt and pepper. When nearly cooked, add one tablespoonful of vinegar, and one-half . spoonful of flour, made smooth in a little water. Let it come to a boil, and dish up. Use only enough water to cook them. IRISH POTATOES, FRIED. MRS. T. S. STANWAY. Take raw potatoes, peel them, slice them very thin, pour cold water over them, and let them stand one hour or more; drain off the water, dry them in a napkin, and throw them into boiling la p d. When cooked, skim them out into a hot dish and sprinkle a little salt over them. MACARONI. MRS. M. E. J. One-half pound of macaroni in long pieces. Soak fif- teen minutes in warm water; drain and put in a saucepan; pour over it a half pint of meat gravy, with some shreds of meat in it; add three ounces of old cheese, two large toma- toes, and one clove of garlic, all chopped fine. Season well with red pepper and salt. Boil fifteen minutes, shaking it occasionally, but not stirring. When done, add a table - spoonful of butter and sprinkle two ounces of grated cheese over the top. SUCCOTASH. MRS. T. S. STANWAY. Cut the corn from twelve ears. Take one-third the quantity of Lima beans. Put the beans to cook in water enough to cover them. Cook one-half hour; then add the corn, with a large spoonful of white sugar, a good-sized piece of butter, and salt and pepper to taste. In cutting LOS ANGELES COOKERY. 69 the corn from the ears use a sharp knife; cut only half of the kernel. This is added to the beans. Then take a knife and scrape the corn clean from the ears. Set this to one side. A few moments before dishing up the succotash, add the corn or milk taken from the ears last. Stir it well, as it will burn very easily afterwards. I , * O * *-- ~ SWEET POTATOES, FRIED. MRS. T. S. STAN WAY. Pour boiling 1 water over them; half cook them, drain off the water, peel them, cut in slices half an inch thick, and fry in batter to a nice brown. IRISH POTATOES, STEWED. MRS. T. S. STANWAY. Put into a saucepan two ounces of butter and one table- spoonful of flour; stir smooth. Add some parsley, chopped tine, salt and pepper, and stir up together. Then add a cup of rich milk. Set it on the fire, stirring continually until it boils. Cut some cold boiled potatoes in long, narrow strips or slices and put them in the saucepan. Let them boil up, and serve hot. 70 AD VERTISEMENTS. DOTTER & BRADLEY, DEALERS IX CARPETS, IPEI^ ETC, ETO., SO, 82 & 84 Main Street, LOS ANGELES, GAL. IN LOS ANGELES. HAMMEL & DENKER, - - - Proprietors. NEW AND ELEGANT HOTEL IS SITUATED IN . , the center of the City of Los Angeles, contains nearly a bundled spacious and airy rooms, newly furnished in the most comfortable style. Rooms in suites for families and parties on every floor, with hot and cold baths. THE TABLE will always be furnished with the best supplies that can be procured in the market. A FREE COACH is always on hand to carry guests to the house. No pains spared to make guests comfortable in every way A large reading-room open night and day. HEXRY HAMMEL,, A. H. DEXKEK. AD VERTISEMENTS. 71 Wholesale and Retail Dealers in igt^ gtttl FANCY GOODS, CLOTHING, GENTS' FUENISHINa GOODS, BOOTS & SHOES, HATS, CAPS, ETC. 17 & 19 Spring St., Los Angeles. . IB. TCJT-iI-iIS, J WATCHMAKEK, V^^_ ;anfat luring eweler ^ &7 Downey Block, Main St., Los Angeles. Repairing in all Branches of the Trade. Written Guarantee, with full description of watch, given with every watch repaired. Strictly first-class work done at reasonable rates. The Finest Letter tSnyraver in Southern Cal. MRS. B. NATHAN, PROP'*. READY-MADE DRESSES, Ladies' and Chile ren's Underwear. Satisfaction Guaranteed. 91 SPRING ST., LOS ANGELES. LOS ANGELES COOKERY. SAUCE DEPARTMENT, MAYONNAISE SAUCE. MRS. HENDERSON'S COOK BOOK. Put the uncooked yolk of an egg into a cold bowl; beat it well with a silver fork; then add two salt-spoonfuls of salt and one salt-spoonful of mustard powder; work them well a minute before adding the oil; then mix in a little good oil, which must be poured in very slowly (a few drops at a time) at first, alternated occasionally with a few drops of vinegar. In proportion as the oil is used, the sauce should gain consistency. When it begins to have the ap- pearance of jelly, alternate a few drops of lemon juice with the oil. When the egg has absorbed a gill of oil, finish the sauce by adding a very little pinch of cayenne pepper and one and a half teaspoonfuls of good vinegar. Taste it to see that there are salt, mustard, cayenne and vinegar enough. If not, add more very carefully. These proportions will suit most tastes; yet some like more mustard and more oil. Be cautious not to use too much cayenne. By beating the egg a minute before adding the oil, there is little danger of the sauce curdling; yet if, by adding too much oil at first, it should possibly curdle, immediately interrupt the operation. Put the yolks of one or two eggs on another plate; beat them well, and add the curdled May- onnaise 'by degrees, and finish by adding more oil, lemon juice, vinegar, salt, and cayenne according to taste. If lemons are not at hand, many use vinegar instead. Delrnonico uses four yolks of eggs for two quart bottles of oil. It is only necessary, then, to use one yolk for a pint of oil, the egg only being a foundation for the sauce. It is LOS ANGELES COOKERY. 73 easier, however, to begin with more yolks; many use three of them for a gill of oil. The sauce will not curdle so easily if the few drops of vinegar are used at first, after a very lit- tle oil is used. It keeps perfectly well by putting it into a glass preserve or pickle bottle, with a ground-glass stopper. It is well to have enough made to last a week at least. The opportunity of making it may be taken, and adding it to the Mayonnaise bottle, when there are extra yolks left after the whites of the eggs are used for other purposes, such as white cake, corn-starch, pudding, etc. It requires about a quarter of an hour to make this sauce. In summer the process of making it is greatly facil- itated by placing the eggs and oil in the ice-chest half an hour before using them. TOMATOES A' LA MAYONNAISE. MKS. HENDERSON'S COOK BOOK. This is truly a delicious dish; it would, in fact, be good every day during the tomato season. Select large, fine tomatoes and place them in the ice- chest; the colder they are the better, if not frozen. Skin them without the use of hot water and slice them, still re- taining the form of the whole tomato. Arrange them in uniform order on a dish, with a spoonful of Mayonnaise sauce thick as a jelly on the top of each tomato. Garnish the dish with leaves of any kind. Parsley is very pretty. Some marinate the tomato slices, i. e., dip them into a mixture of three spoonfuls of vinegar to one spoonful of oil, pepper, and salt; and then, after draining well, mix them in the Mayonnaise sauce. CHICKEN SALAD. MRS. HENDERSON'S COOK BOOK. Boil a young tender chicken, and when cold, separate the meat from the bones; cut it into little square blocks or dice; do not mince it. Cut white tender stalks of celery into about three quarter-inch lengths, saving the outside green stalks for soups. Mix the chicken and celery together, 74 LOS ANGELES COOKERY. and then stir well into them a mixture in the proportion of three tablespoonfuls of vinegar to one tablespoonful of oil, with pepper, salt, and a little mustard to taste. Put this aside for an hour or two, or until just before serving. This is called marinating the chicken; it will absorb the vinegar, etc. When about to serve, mix the celery and chicken with a Mayonnaise sauce, leaving a portion of the sauce to mask the top. Reserve several fresh ends or leaves of celery with which to garnish the dish. Stick a little bouquet of these tops in the center of the salad, then a row of them around it. From the center to each of the four sides sprinkle rows of capers. Sometimes slices or little cut diamonds of hard- boiled eggs are used for garnishing. Chicken salad is often made with lettuce instead of cel- ery. Marinate the chicken alone; add it to the small tender leaves (uncut) of the lettuce the last moment before serving; then pour Mayonnaise dressing over the top. Garnish with little center-heads of lettuce, capers, cold chopped red beets if you choose, or sliced hard boiled eggs. Sometimes little strips of anchovy are added for a garnish. When on the table it should all be mixed together. Many may profit by this recipe for chicken salad, for it is astonishing how few understand making so common a dish. It is generally minced, and mixed with hard-boiled eggs, etc., for a dress- ing. SALAD DRESSING. MRS. J. K. HOLLENBECK. Beat yolks of eight eggs, add to them a cup of sugar, one tablespoonful each of salt, mustard, and black pepper, a little cayenne pepper, and half a cupful of cream; mix thoroughly. Bring to a boil a pint and a half of vinegar; add one cupful of butter, and boil again; pour upon the mixture, and stir it well. It can be kept for weeks by bottling when cold, and putting away in a cool place. ANOTHER: Yolks of two hard-boiled eggs, rubbed very fine and smooth, one teaspoonful English mustard, one of salt, the yolks of two raw eggs beaten into tlie others, a dessertspoonful of fine sugar; add very fresh sweet oil, LOS ANGELES COOKERY. 75 poured in by very small quantities, and beaten as long as the mixture continues to thicken; then add vinegar till as thin as desired; if not hot enough with mustard, add a little cayenne pepper. CABBAGE SALAD. MRS. J. M. STEWART. One salad bowl cabbage, cut fine, three-quarter pint of vinegar, and lump of butter the size of a walnut; bring to a boil, then add one (or two, if the cabbage is watery,) well- beaten eggs, with one-half pint rich cream. One teaspoonful sugar, one-half teaspoonful salt, one-half teaspoonful corn- starch, one teaspoonful, grated dry, horse-radish, two pinches black pepper. Stir briskly until it boils, and mix with the cut cabbage while hot. POTATO SALAD. MRS. M. M. TEMPLETON. Chop fine one small onion, slice then twelve cold pota- toes; season with pepper, salt, and three tablespoonfuls of vinegar, one of made mustard, two of salad oil; mix thor- oughly. A little chopped celery improves it. POTATO SALAD. MRS. J. E. HOLLEXBECK. Slice cold boiled potatoes fine, with enough fine sliced raw onions to season; add pepper, salt, sweet oil, and vine- gar to suit taste; mixing with care not to break slices of potatoes. :o: SALAD DRESSING. MRS. J. DE EARTH SHORB. For an ordinary salad of any kind for a family of six or ight persons. To a teaspoonful of mustard add sufficient 76 LOS ANGELES COOKERY. water to reduce to a paste about the consistence of hatter; then add the yolks of two or three fresh eggs; beat the compound well until the ingredients are thoroughly mixed. Two teaspoonfuls of white sugar are then dissolved in the smallest quantity of water, and stirred into the mixture. Add a small quantity of red pepper (one-quarter of a tea- spoonful). Pour in the oil, two tablespoonfuls at a time, mixing thoroughly in the dressing until ten or twelve table- spoonfuls of oil have been used. Finally add two table- spoonfuls of vinegar. SALAD DRESSING. MRS. S. SPEEDY. Beat two eggs; add one-half teacup of vinegar, one teaspoonful of mustard, one of sugar, one-half teaspoonful of salt, and a lump of butter the size of a walnut. Set this in boiling water until the egg is cooked; stir constantly. This makes a very nice dressing, especially for cabbage. CHICKEN SALAD. MRS. M. M. TEMPLETON. Two large chickens, boiled; the yolks of nine hard- boiled eggs, half pint of vinegar, one gill of mustard, mixed, one small teaspoonful of cayenne pepper, one tea- spoonful of salt, and four large heads of celery, chopped fine. SALAD DRESSING. MRS. ANNA OGIER. To two hard-boiled yolks of eggs, beaten well, add am incorporate one salt-spoonful of table salt, one mustard- spoonful of raw mustard, a teaspoonful of soft sugar, am one cayenne-spoonful of cayenne pepper. Before begin- ning, rub the basin over with a bit of garlic or onion. When all is well pounded, add very gently, mixing all the time, four tablespoonfuls of cream or milk and two tablespoonfuls LOS ANGELES COOKERY. 77 of vinegar. The last must be put in slowly, as it depends on the strength of the vinegar how much to use. Stop pouring in when the dressing becomes thick. This dressing was taught me by an old epicure, and whenever I make it every one speaks of its perfection. DRESSING FOR SALAD. MRS. M. M. TEMPLETON. One egg, one tablespoonful of cream, one tablespoonful of white sugar, three of vinegar, one of olive oil, one of mixed mustard, and a little salt. CHICKEN SALAD. MRS. J. E. HOLLENBECK. One teaspoonful mustard, two hard-boiled yolks of eggs, well mashed, two raw yolks of eggs, well beaten, pep- per and salt to taste, half a bottle of sweet oil, three table- spoonfuls of vinegar, celery and lettuce; breast of chicken; shred it; do not chop it. SALAD DRESSING. MISS TU1HILL. The yolk of one hard-boiled egg, mashed very fine and smooth, one teaspoonful of sugar, one salt-spoon even full of salt, one-half teaspoonful of dry mustard, and two or three sprinkles of black pepper from the pepper-box. Mix the dry things all together with the mashed yolk; then add one raw yolk; mix in well with a wooden salad-spoon; then add a salad-spoonful and a half of oil, a little at a time; beat thoroughly, and then add two salad-spoonfuls of vinegar. 78 LOS ANGELES COOKERY. EGG DEPARTMENT, SHIRRED EGGS. MRS. S. C. HUBBKLL. Put a lump of butter in a tin plate or shallow pudding dish, and place on the stove till the butter is hissing hot; then put in the number of eggs desired, previously broken with care on a plate. Let them cook till the whites are par- tially set. Serve immediately, in the hot dish. They are to be seasoned to taste when eaten. OMELET. MRS. T. S. STANWAY. Break the eggs in one dish; stir rather than beat them. To each three eggs add a spoonful of cold water; salt and pepper to taste. Put two ounces of butter in the pan. When the butter is hot, put in the omelet. As soon cooked on one side, turn over quickly and cook on the other side. Serve on a very hot plate, and sprinkle a little chop- ped parsley over the top. " Water makes an omelet light tender, and moist." OMELET. MRS. H. K. s. O'MELVKNST. Take six eggs, well beaten (the yolks and whites se[ arately), a pint cupful of warm milk with a tablespoonful < butter melted in it, a tablespoonful of flour wet in a littl cold milk, a teaspoonful of salt, and a little pepper. Mi: LOS ANGELES COOKERY. 79 all together, adding the whites of the eggs last. Cook im- mediately in a frying-pan on the top of the stove until baked on the bottom; then brown in the oven. FRENCH EGGS. MRS. E. WORKMAN. Boil hard five eggs; boil three onions; chop both fine; add a spoonful of butter, three biscuit, broken fine, and salt and pepper to taste. Stir well together and bake in a dish. BAKED OMELET. MRS. M. MCLELLAN. Heat three gills of milk with a dessert spoonful of but- ter in it. Beat four or five eggs thoroughly. Mix a table- spoonful of flour with a teaspoonful of salt; smooth in a lit- tle cold milk; mix the eggs with the flour and cold milk; then add the hot milk, stirring fast. Bake fifteen or twenty minutes in a buttered dish in a quick oven. OMELET. MRS. A. A. DODSWORTH. Six eggs, one cup of milk, one tablespoonful of flour, and a pinch of salt. Beat the whites and yolks separately; mix the flour, milk, and salt; add the yolks, and then the beaten whites. Have a buttered dish very hot; pour in; bake in a quick oven five minutes. A perfect omelet. CURRTED EGGS. MRS. M. K. J. Slice an onion; fry brown; add a tablespoonful of cur- ry powder, a pint of good broth, and a little salt; let it cook till the onion is tender. Thicken a half pint of milk with cornstarch, and stir in; let it simmer a few minutes; then 80 LOS ANGELES COOKERY. add a dozen hard-boiled eggs, halved; warm through. Take the eggs up and arrange in a dish and pour the gravy over. OMELET SOUFFLE. MRS. E. C. STABIN. One cup of flour, one pint of milk, one spoonful of sugar, and a lump of butter the size of a walnut. Scald the milk, flour and butter together. After the batter is cold stir in the yolks of five eggs. Stir in the whites of the eggs, well beaten, just before baking. Bake in a quick oven; eat with sauce. This is a splendid pudding. AD VERTISEMENTS. 81 A. VIGNOLO. GEO. A. VIGNOLO. IO8 Main St., Los Angeles. Wholesale and Retail Dealers In 4> l^l ""I*"""!. "I mf. DODS WORTH. Los ANGELES PACKING Co,, Wos. 300 to 310 HOFF STREET, Q$ 3JC@EES. C&L. MANUFACTURERS AND DEALERS IN BACON AND HAMS, LARD IN TIERCES, CANS AND CADDIES. SMOKED AND PICKLED TONGUES. M. DODSWORTH, BUSINESS MANAGER. LADIES, ATTENTION The Cheapest and Best Selected Stock of Ladies', Misses' & Children's SHOES ever seen in Los An- geles. French Kid Goods a Specialty. Custom Work 25 per cent Cheaper than any Other House in the City. Perfect Fit. Satisfaction Guaranteed. Shoes Bought of Us Repaired Free of Charge. & SO Spring St., Opposite JP. O, 114 LOS ANGELES COOKERY. PIE DEPARTMENT, LEMON PIE. MRS. JOHN FOY, SAN BERNARDINO. One cup of sugar, three eggs, a small lump of butter, a teacupful of milk, and the juice, with the grated yellow part of the rind, of a lemon. Roll the lemon and squeeze the juice over one-half the sugar; beat the yolks and mix together, adding the butter and milk last. Fill the pie and put in the oven. Beat the whites of the eggs with the other half of the sugar, and when the pie has baked, spread it over and brown in the oven. GERMAN PIE. MRS. H. K. s. O'MELVENY. Take a piece of bread dough (if made with milk, all the better), and work in some butter. Cove the bottom of a pie plate or dripping-pan with the dough, and let it raise a short time. Then peel some free-stone peaches (if small, halve them, if large, quarter them), and set them on the dough, the inside uppermost. Fill these with sugar, and bake. Any other fruit may be substituted if desired. This pie can be eaten by any dyspeptic. CREAM PIE. SAN GABRIEL. One cupful of flour, half cupful of sugar, two eggs, one teaspoonful cream of tartar, and half teaspoonful of soda. Bake in shallow round pans. Cream for filling: One tablespoonful of cornstarch, one pint of milk (reserving enough to wet the cornstarch), one LOS ANGELES COOKERY. 115 tablespoonful of sugar, and two eggs, using the whites for frosting. .^^_ *Q _ LEMON TARTS. MRS. L. CHEEK. Take two large lemons, grate off the yellow rind, and squeeze out the juice; three large cupfuls of white sugar, six eggs, not separated, and butter the size of an egg. Beat all well together, put in a bowl, and set in boiling water. Let it cook to a thick custard, stirring frequently, and then fill the pastry. POTATO PIE. RELIABLE. Boil eight potatoes the size (when peeled) of an egg; mash fine; add four eggs, one cupful of sugar, and half cup- ful of butter, a little nutmeg, and one pint of milk. Bake with an under-crust only. :o: PEACH MERINGUE. MRS. GEORGE CLARK. Select a pie-plate that is not too deep, and after ar- ranging a lower crust, fill with peaches, pared, halved, and stoned; sprinkle sugar over them, and bake until done. When cool, spread over it the whites of two eggs, beaten very light; flavor with vanilla. Sprinkle over the top three tablespoon fuls of fine sugar, and brown in the oven for a few minutes. PUFF PASTE. MRS. JOHN SMITH. Two pounds of finely sifted flour, two pounds of butter; put the flour on a marble slab, make a hole in the pile, and add the yolks of four eggs. Work the butter in a napkin until quite free from water; two pinches of salt and juice of half a lemon. Cut up in small pieces one quarter of the butter, and work all this into the paste of eggs and flour, adding as much tepid water as will make the paste smooth. 116 LOS AXGELES COOKERY. Beat one-quarter of the remainder of the butter to an inch in thickness; roll out the paste to four times the size; lay the butter on the center of the paste, and cover up on each side; roll ont to three times its original size; repeat twice, putting in a part of the butter each time. Cover for half an hour, when it is ready for use. LEMON PIE, EXTRA NICE. MRS. S. SPEEDY. Four lemons, one cupful water, one cupful sugar, two tablespoonfuls flour, three eggs, two tablespoonfuls sugar. Squeeze out the juice, add the yolks of three eggs, two tablespoonfuls of flour, one cupful sugar; work this mass in a smooth paste, then add a cupful of boiling water; set it in some boil'ng water until it cooks. Bake your crust, then pour in the sauce; beat the whites of three eggs to a stiff froth, adding two tablespoonfuis of sugar; spread this on your pies; set in the oven. Bake a light brown. This quantity is enough for two pies. L _, __ r\ __ . ___ GOOD PIE CRUST. MRS. J. M. CAMPBELL. One quart flour, one teaspoonful baking powder; put this through a sieve: four tablespoonfuls lard, one teaspooc- ful salt. Rub all into the flour; mix with one teacupful of water. PASTRY. MRS/ADELIA HALL. A well-beaten egg, rubbed with a piece of cloth over the lower crust of pies will prevent the juice from soaking through it. Puff-paste should be made of sweet, solid butter. The juice of fruit pies, if thickened with a little corn-starch, will not boil over. 10: CREAM PIES. MISS MARY MCLELLAX. Three eggs, one cupful of white sugar, one tablespoon- ful of water, one and a half teaspoonfuls of baking-powder, LOS ANGELES COOKERY. 117 and one and a half cupfuls of flour. Bake in two tins. Boil one pint of milk and, stir into it two eggs, one cupful of sugar, and one scant cupful of flour. Let it cook until sufficiently thick; then add a small piece of butter and the grated peel of a fresh lemon. Split the cakes and fill with the cream. WASHINGTON PIE. MRS. S. SPEEDY. Four eggs, one cupful of sugar, one of flour, a lump of butter the size of an egg, one teaspoonful of soda, and two teaspoonfuls of cream of tartar, dissolved in two tablespoon- fuls of milk. The sauce: One large tart apple, pared and grated, the juice of one orange, one cupful of sugar, and one egg. Stir together; set the dish in boiling water long enough to cook the egg; bake, and spread the sauce the same as on jelly cake. PLAIN LEMON PIE. MRS. Dfc. HAZLETINE. While your pie-crust shells are baking prepare the fol- lowing filling: Grate the yellow rind of one lemon and squeeze out the juice; put in one cupful of sugar and the yolk of one egg, and stir well together. Upon this pour a large cupful of cold water, into which has been stirred a tablespoonful of corn-starch. Put all in a saucepan, and stir until it is cooked into a clear jelly. The crust being baked, fill them, and from the white of the egg make a me- ringue to softly cover it. Put in the oven a few minutes, until a delicate brown. SQUASH PIE. MRS. R. M. WIDNET. One quart of baked squash (Hubbard, if possible), pressed through a sieve, eight eggs, whites and yolks beaten separately, two quarts of milk, two cupfuls of white or very light brown sugar, one teaspoonful of ginger, half teaspoon- ful of nutmeg, half teaspoonful of cinnamon, and one tea- 118 LOS ANGELES COOKERY. spoonful of salt. Beat all together, and bake in under- crust, without cover. Under-crust first to be vubbed with a well beaten egg. APPLE CUSTARD PIE. MRS. S. SPEEDY. Pare sour apples and stew until soft, with very little water; then rub them through a colander. Beat three eggs for each pie to be baked, and put in at the rate of one cupful of butter and one of sugar for three pies. Season with nut- meg. A frosting, put upon them as in lemon pie and re- turned for a few moments to the oven, would at least im- prove their appearance. LEMON PIE. MRS. ADELIA HALL. Grate the rind of two lemons; beat together the rind, juice, tn tablespoonfuls of loaf sugar, and the yolks of four eggs, until very light; add two tablespoonfuls of water; line a large dish, and fill with the mixture. Bake until the paste is done. Beat the whites stiff, and stir into them two tablespoonfuls (of sugar; spread over the top, and bake a light brown. CRUST FOR PUMPKIN PIE. MRS. S. SPEEDY. Take your pie-dish and butter the tin well; then take some dry corn meal and shake it around in the buttered tin; empty it out, leaving only what sticks to the tin. Have your pumpkin ready, the same as for anypie;-pour it in your tin; set it in the oven and bake it. You will be sur- prised to see what a nice crust it will form. MINCE-MEAT. MRS. HAMILTON. Six pounds of fresh beef, boiled tender, and chopped fine when cold; one pound of beef suet, chopped fine, five pounds of apples, chopped fine, two pounds seeded raisins, two pounds of currants, half pound of citron, two table LOS ANGELES COOKERY. 119 spoonfuls of cinnamon, one of cloves, one of nutmeg, one of allspice, one of salt, three pounds of brewn sugar, three pints of sweet cider, boiled as thick as syrup, and the liquor the meat is boiled in. When you make pies, add a little more apple and boiled-down cider. :o : LEMON PIE. MRS. H. C. AUSTIN. Three-fourths of a cupful of sugar, one tablespoonful of butter, the yolks of three eggs, one tablespoonful of flour in two-thirds of a cupful of water, and half the grated rind and all the juice of one lemon. Beat the whites of the three eggs very light, with a tablespoonful of sugar to each egg, for a meringue to put on the pie when baked. Flavor the meringue with lemon juice; spread it over the pie when baked, and put it back in the oven till it is slightly browned. LEMON CREAM PIE. MRS. ADELIA HALL. The juice and rind of one lemon, one cup of sugar, the yolks of two eggs, three tablespoonfuls silted flour; milk to fill the plate. Bake until nearly done; take from the oven, pour over it the whites of two eggs, and two tablespoonfuls of powdered sugar, beaten to a stiff froth. Put back in the oven, and brown lightly. 120 LOS ANGELES COOKERY. CUSTARDS, CREAMS, FLOATS, SAUCES, VELVET CREAM. MRS. H. MCLELLAN. One-half box of gelatine in one quart of milk, with the yolks of three eggs; place on the stove and stir until it comes to a soft custard. When oold, beat the whites of the eggs to a stiff froth; add six tablespoonfuls of white sugar and one of vanilla flavoring. CITRON 'CUSTARD. MRS. JOHN SMITH. Six eggs, one cupful of butter, and two cupfuls of gran- ulated sugar. Separate the eggs and beat thoroughly the yolks, and add the whites, which should be whipped to a stiff froth. Wash the butter free from salt, and cream it with the sugar; then add to the eggs; mix thoroughly, and pour into the crust. This will make two custards. Flavor with very little lemon. .Q. __ STRAWBERRY CUSTARD. MRS. ANNA OGIKR. Make a nice boiled custard of a quart of milk and five eggs, properly seasoned; boil it till it thickens; take it off the fire and put in the flavoring. Take a gill of sugar and a pint of ripe strawberries; crush them together and pass them through a fine strainer. Take the whites of four of the eggs, and while beating them to a stiff froth, add a gill of sugar, little at a time. Then to the sugar and eggs add the sweetened strawberry juice, beating all the while to make it stiff. This makes a beautiful pink float, which is to LOS ANGELES COOKERY. 121 be placed on top of the custard. The juice of canned straw- berries may be used. COFFEE CUSTARD. MRS. C. G. DUBOIS. For six cups measure out four cupfuls of milk; put it in a basin, -with one cupful of very strong coffee and one ounce powdered white sugar, and the yolks of five eggs; mix well and strain. Fill the cups with the mixture, skim off all froth from the surface, put them in a flat stew-pan of water, with live coals on its cover, or a very slow fire for fifteen minutes. The water should only bubble slightly; when set, let the cups cool in the water. .._- * o * L COCOANUT CUSTARD. MRS. COL. SMITH. One-half cupful of butter, one cupful of powdered sugar, four well-beaten eggs, one cupful of grated cocoanut and a quart of milk; mix butter and sugar together, and then add the eggs and cocoanut, and lastly the milk. Bake in a lower crust. ORANGE SOUFFLE. MRS. S. YARNELL. Make a rich boiled custard of one quart of milk and the yolks of six eggs (reserving the whites for frosting); sweeten to taste; when cool, pour the juice of four or five oranges, sprinkled with sugar and the grated rind of two; cover with frosting; set in a pan of cold water, and set in the oven until a nice brown; to be eaten cold. BAVARIAN CREAM. lilRS. J. G. EASTMAN. Whip one pint of cream to a stiff froth. Boil one pint of rich milk with a vanilla bean and two tablespoonfuls of sugar until it is well flavored; then take it off the fire and add half a box of Cox's gelatine, soaked for an hour in half a cupful of water. When slightly cooled, stir in the yolks of four eggs, well beaten. When it has become quite cold, and be- 122 LOS ANGELES COOKERY. gins to thicken, stir it until it is very smooth; then stir in the whipped cream until it is well mixed. Put it in a mold and set in a cool place to harden. It is very nice, eaten with whipped cream. ._ _.. f\ - WHIPPED CREAM. MKS. C. H. BRADLEY. One pint of sweet cream; add one teacupful of white sugar, and one teaspoonful of lemon extract; beat the whole briskly until a stiff froth is formed. Then have ready a dish lined with slices of sponge-cake stale is best. Take the froth in spoonfuls and lay it over the cake until the dish is full. LEMON PUDDING SAUCE. RELIABLE. One lemon, the juice and half the peel grated, one heaping teacup of sugar, one-third of a cup of butter, one egg; beat well together the butter and sugar and egg, then the lemon and a little nutmeg; add, slowly, half a teacup of boiling water, but do not boil the sauce. MY LEMON CUSTARD. MRS. JOHN SMITH. For each pie take three eggs, one small cupful of sugar, a lump of butter the size of a walnut, one dessert-spoon level full-of corn-starch, and one lemon. Separate the eggs; put the yolks, sugar, butter, and corn-starch in a bowl, and mix well, adding the juice and grated rind of the lemon. Beat the whites very stiff and add to the custard, mixing all together, and pour into the crust and bake. TAPIOCA SNOW. MISS LILLIE MILLIKEN. One teacupful of tapioca, soaked in four cupfuls of water over night. Add one cupful of sugar, the juice of one lemon, or the juice of three oranges. Boil until transparent; stir in while cooking the whites of four eggs, beaten to a froth; pour into a dish to cool. When cool, put strawber- LOS ANGELES COOKERY. 123 ries over the top, and serve with cream and sugar. The fruit may be dispensed with. BLANC MANGE. MBS. COL. GEORGE SMITH. Take one-half ounce of Irish moss, and cleanse in two or three waters. Boil it in one pint and a half of milk until reduced to a proper thickness; then sweeten and flavor to taste, and pour through a strainer into moulds. T _, - _ _ r\ * _ -- - MARYLAND FLOAT. MRS. H. MCLELLAN. Whites of four eggs, beaten very stiff; one cupful of powdered sugar, and add raspberry or any kind of jam, and beat until the fork will nearly stand alone in the mixture. Put in a glass bowl of soft custard, or milk, and then the float on top. FLOATING ISLAND. BERTHA L1NDLEY. One quart of milk and four eggs; beat whites and yolks separately; heat the milk; put in the whites and let them remain till cooked; then takeout. Beat four tablespoonfuls of sugar with the yolks; pour into the milk; boil, and pour into a dish; flavor with lemon; put the whites on lop, and set by to cool. TAPIOCA CREAM. MRS. C. H. BRADLEY. One cupful of pearled tapioca; boil in four cupfuls of water until clear; then add the juice of one lemon and two cupfuls of white sugar. Beat the whites of four eggs to a stiff froth, and stir in while hot. To be eaten cold, with sweetened and flavored cream. CHARLOTTE DE RUSSE. MRS. L. S. E. LONGSTREET. Five and a half ounces of sugar and t^o eggs (beat the sugar and yolks together, whites separately); one pint of 124 LOS ANGELES COOKERY. sweet cream, beaten to a stiff froth, and one-third of a box of Cox's gelatine, dissolved in a tablespoonful of warm water. Add this to the sugar and eggs; flavor with vanilla; then add cream, and stir up quickly. :o: CHANTILLA CREAM. MBS. W. WIDNEY. To a pint of cream, beaten stiff, add the whites of two well-beaten eggs, a cup of sugar, and flavoring to taste. Cut squares of sponge-cake and lay alternately in a dish with the cream. PUDDING SAUCE. MRS. C. G. DU BOIS. Stew a dozen plums or cherries; boil one pint of cream and pour it over a pound of sugar; add the fruit; flavor with lemon. PUDDING SAUCE. MRS. S. B. CASWELL. Two-thirds of a cupful of butter, one cupful of sugar, and one tablespoonful of flour, beat to a cream. Stand it over the fire; stir in quickly three gills of water, and flavor. : o : TAPIOCA CREAM. MRS. WRIGHT, SAN BERNARDINO. Two large tablespoonfuls of tapioca; pour over it two tea- cupfuls of warm water; put it on the back of the stove and let soften gradually. Should the water be absorbed before the tapioca is soft, add a little more. After an hour or so pour it in a sauce-pan and add one pint of milk. When it begins to boil, add the yolks of three eggs, well beaten, sugar to taste, a tablespoonful of cold milk, to prevent the eggs from curdling, a little lemon flavoring, and a little salt. Let it boil a minute or two; then pour into a pudding dish, leaving an inch or two for a soft icing. For the icing, the whites of the eggs, beaten stiff, and pulverized sugar stirred in until quite stiff. Flavor with lemon; pour over the tapi- oca, place it in the oven, and let the icing harden very LOS ANGELES COOKERY. 125 quickly, becoming a delicate brown. Then place in an ice- chest, or some cool place. LIQUID SAUCE. MRS. C. G. DU BOIS. One tablespoonful of flour, two tablespoonfuls of sugar, a small piece of butter, nutmeg, and boiling water. Stir till cooked. CHOCOLATE CREAM. MRS. GEN. STONEMAN. Two quarts of milk, boiled and sweetened, and three- quarters of a pound of chocolate, scraped, and dissolved in inilk. Add the milk to the chocolate, stirring constantly, and boil till you think it is cooked. Beat the yolks of four eggs and add to the chocolate. When cool, strain the whole, and boil to the consistency of rich custard. ,- .^^_ * O * ' -- CHARLOTTE DE RUSSE. MRS. E. C. STARIN. Line a pan with lady's fingers, or nice pound-cake of any kind. Sweeten a quart of cream to taste and flavor with vanilla; then whip it. Pour a cupful of hot water on half an ounce of gelatine, and after it is dissolved, stir very hard into the whipped cream and pour into the mold. Be careful not to upset the cake. CREAM' SAUCE. MRS. C. G. DU BOIS. Boil half pint of cream; thicken it a very little; put in a small lump of butter, and sweeten to taste. After it gets- cool, add flavoring. Good with boiled rice. o CREAM A' LA VANILLA. MRS. GEORGE CLARK. One ounce of gelatine, five ounces of sugar, three pints of fresh milk and one teaspoonful of extract of vanilla. Af- ter softening the gelatine by soaking it in cold water or 126 LOS ANGELES COOKERY. milk, boil it in the milk till dissolved. Pour it, boiling hot, over the yolks of six eggs, after they have been beaten light and the sugar added. Return to the kettle and stir all rap- idly together for about three minutes. Meanwhile have ready blanc mange molds, which have been dipped in cold water. Remove from the stove, and continue to stir the cream until nearly cold; then fill the molds and set them aside until stiff enough to turn out. SPANISH CREAM. MRS. JOHN FOY, SAN BERNARDINO. Put a half box of gelatine in a quart of milk; let it soak from forty minutes to an hour; then put on the fire and stir until it is fully dissolved. Add th yolks of four eggs and four tablespoonfuls of sugar, well beaten together. Stir till it comes to the boiling point. Have ready the whites of four eggs and four tablespoonfuls of sugar, beaten to a froth. Remove from the stove, and add the whites and sugar thus prepared, stirring until thoroughly mixed; flavor to taste; put in the mold, and set in a cool place. If made in summer, it must be put on ice, or it will not separate. To be eaten with cream. STRAWBERRY ICE CREAM. MRS. MILT.IKEN. Beat four eggs with one pound of powdered sugar, add three pints of milk; set the dish in a kettle of hot water, constantly stirring until it thickens; set it away to cool. When cold, add five pints of cream, and strain through thin muslin into freezer. Fill the freezer one-third full of ice, with salt sprinkled in; turn very slowly ten minutes, then add one-third more ice, with salt; turn faster five minutes, then strain in three-fourths of a quart of strawberry juice, beaten with one-half a pound of pondered sugar; then turn as fast as possible for twenty minutes, draw off the water, pack and let it stand four hours. For vanilla or other flavorings leave out the half pound of sugar. Strawberries can be used in place of juice, if preferred. LOS ANGELES COOKERY. 127 SPANISH DEPARTMENT. ESTOFADO. MRS. J. G. DOWNEY. Put into a saucepan a spoonful of lard; when hot, add two pounds of beef ribs or mutton a chicken is best. Add some onions and green peppers, whole, a little garlic, cut very fine, black pepper, thyme, a little vinegar, a few raisins and olives, a few tomatoes, and four slices of toast. Cover close and stew slowly. FRICASSEED TRIPE. MRS. T. S. STAN WAY. Fry brown in butter one large onion. Cut a pound or more of tripe in narrow strips; put a small cupful of water to it; add a bit of butter the size of an egg, one large to- mato, with the skin removed and cut up fine, two or three chilis, seeded, one hard boiled egg, one tablespoonful of vinegar, pepper, salt, a little nutmeg, and one teaspoonful of sugar. Let it simmer gently for an hour, and serve hot. MEAT PUDDING. MRS. J. G. DOWNEY. Boil four pounds of brisket; when done, remove the bone and cut into slices. Have ready some prepared dry peppers; throw the meat into the pepper and let it simmer a few minutes; add salt and onion. While simmering make a batter of one quart of corn meal, one tablespoonful of butter, and two teaspoonfuls of baking-powder. Make the batter very stiff. Add some raisins, olives, and salt; spread out on a pudding-cloth, and put the meat in the center of the batter, reserving some of the pepper-sauce for serving. 128 LOS ANGELES COOKERY. Tie the cloth securely, and boil the pudding in the liquor the meat was boiled in. To prepare the dried peppers for the pudding: Take two dozen dried peppers, and remove the seeds and veins; wash them, and put enough cold water on them to just cover them. Place them in a saucepan on the stove and let come to a boil; take from the fire; when cold drain the water off, but do not throw it away. Pound the soaked peppers with a potato-masher for about ten minutes; add about one-third of the water they were boiled in ; stir well, and strain through a colander. The strained liquor should be of the consist- ency of thick gravy. A little garlic may be added, if the taste is not disagreeable. ROAST GOOSE A' LA ESPANOLA. RELIABLE. Select a young and tender goose; dress and draw one day previous to using; season well with salt and pepper in- side and out; hang in a dry, cool place till next day. Pre- pare the following stuffing: Four ounces of bread crumbs, and one onion, chopped fine with gizzard, liver, and heart; rub well together, adding half teaspoonful of good black pepper, some salt and finely-powdered sage. Mix well to- gether with a fork, adding slowly two heaping tablespoon- fuls of melted butter and one egg, beaten to a froth; fill the inside and neck of the goose, sewing the openings to- gether with needle and thread; place in a deep dripping- pan, with two tablespoonfuls of butter rubbed all over the goose, and one teacupful of warm water; dredge well with flour and bake in a slow oven, allowing fifteen minutes for each pound of weight. Serve with hot apple or onion sauce. :o: TO STUFF PEPPERS. MRS. J. G. DOWNEY. Take a dozen large peppers; remove the seeds; then throw them upon a bed of live coals and turn continually until they are a light brown. When taking them up, throw them immediately into a bowl of cold water and remove the skins. Put a tablespoonful of lard or butter into a sauce- pan, and when hot add an onion, finely chopped; fry slight- ly; add a large tomato, or two if small, half teacupful of LOS ANGELES COOKERY. 129 grated corn; pepper and salt to taste. Let it simmer fifteen minutes, stirring occasionally to prevent scorching; then remove from the fire; add a heaped teacupful of finely chopped meat or chicken (a small piece of ham s or bacon greatly improves its flavor); mix well, and stuff the pep- pers; dip into batter and fry to a nice brown. Another way: Prepare the peppers as in the foregoing recipe. Put into a saucepan a spoonful of lard. When hot add one onion, and fry a little; add two teacupfuls of chop- ped meat, two tomatoes, if small, two peppers, chopped, a little black pepper, thyme, and salt. Fry a few minutes, and then stuff the Chilis. Dip into batter and fry. Sauce for the peppers: Put a spoonful of butter into a saucepan; add a spoonful of flour, one onion, one tomato, one green pepper, cut small, two apples, sliced, a few raisins, if liked, and olives. Add enough water to make a sauce, and let it boil until the apples are done. Before serving the peppers, put them into the gravy and let it simmer just a moment; then serve. *Q* _ CHILI (SPANISH) ZALZA, SAUCE PIQUANT. RELIABLE. Take four large tomatoes, removisg the tops and ends, one large silver-skin onion, and four large-sized green Chili peppers, removing the seed; chop fine and drain five min- utes through a colander; place in a deep dish; season to taste, with salt, black pepper, vinegar, and best Lucca oil. To be served with either hot or cold meats. Olives may be added before serving, if acceptable. _____ " O " '* STUFFING FOR DUCKS, CHICKENS, OR OTHER FOWLS. MRS. J. G. DOWNEY. Take the gizzards, livers, and a piece of lean beef, and boil them; afterwards, when cold, chop them up fine. Take a small onion, two green Chilis, and a medium-sized tomato; cut them up fine. Then take a tablespoonful of lard or fresh butter and put in a frying-pan; fry for a few seconds, and then add the above ingredients; stir for a little while; then add a half teacupful of vinegar and a half cupful of pure water; add a little sugar and browned flour, a dozen 130 LOS ANGELES COOKERY. olives, half cupful of raisins, and two hard-boiled eggs, chopped fine. Stir up together, and cover until the mass obtains consistency, when it is ready for use. SOPA ESPANOLA. RELIABLE. Four pounds of lean veal and one-quarter of a pound of best salt pork. Place the veal in a stew-pan, covering well with cold water, and let it simmer slowly four hours. In the meantime chop the pork separately in fine pieces, and fry a light brown; add this to the contents of the stew-pan. One hour before serving, add two turnips, one small-sized onion, one carrot and one beet, all sliced. Cook slowly forty minutes; then remove the meat, strain the broth through a colander, and place again in the stew-pan with four table- spoonfuls of the best oat meal. Cook twenty minutes; add one teacupful of cream, half a nutmeg, grated, half tea- spoonful of alspice, and pepper and salt to taste. Pour into the tureen in which place previously toasted bread, cut in dice at pleasure. Serve hot. SQUASH AND CORN. MRS. J. G. DOWNEY. Take three squashes and three ears of corn; chop the squashes and cut the corn from the cobs. Put into a sauce- pan a spoonful of lard or butter, and when very hot add an onion; fry a little; add the corn and squash, one tomato, one green pepper, cut small, and salt to taste. Cover closely, and stir frequently to prevent scorching. AD VERTISEMENTS. 131 QUINCY HALL CLOTHING HOUSE, Wholesale and Retail Dealer in GENTLEMEN'S FURNISHING GOODS, ETC., ETC. 65 Main St., Los Angeles, Cal. ?F YOU WANT A GOOD BOARDING HOUSE where you can have all the comforts of a home, go to the WRIGHT HOUSE, 189 Main St., opp. Cathedral. J. C. WRIGHT, - - - Proprietor. "A PENNY SAVED is EQUAL TO Two EARNED." & 2liL & & JL&. JZL* M& JO-3 -iliV No. 38 Spring St., Strelitz Block, AT WHOLESALE PRICES, AXD SAVE MOXEY. PICTURE FRAMES MADE TO ORDER, Box Frames Made for Moss, Shell, Worsted, and Wax Work. 132 AD VERTISEMENTS. W, W, & S, A, WIDNEY, We have Constantly on Hand a Full Line of TOYS, BIRDS AND CAGES, WORSTED, AND MATERIALS FOR LADIES' FANCY WORK, B.^E-2- C-a-^eKI-A-O-ES, ETC. O3f We Guarantee to all fair Dealing and One Price. CLOTHING HOUSE, TEMPLE BLOCK, ROB'T SHARP. JOHN BLOESER. CARPET AND FURNITURE UPHOLSTERERS AND MATTRESS MAKERS, Mattresses Taken, Eepaired and Returned Same Day. ALL KINDS OF FANCY DECORATING, P.O.BOX796. l41 Main St " Los Angeles. LOS ANGELES COOKERY. 133 CAKE DEPARTMENT, COCOANUT CAKE. MRS. K. M. AVIDXEY. One cupful of sugar, four eggs, one small half cupful of butter, one third cupful of sweet milk, and one pint of sifted flour. Bake the cake in layers. Custard for the cake: One-half pint of sweet milk and one egg. Make a custard and thicken with cocoanut; place between the layers quite thick. Make an icing of the white of one egg and half tablespoonful of powdered sugar, and spread over the top layer; then sprinkle on dry cocoanut. Do not dry the icing before sprinkling on the cocoanut. Use Schepp's cocoanut. f\ - - r HARRISON CAKE. SIRS. DR. ROSS. One cupful brown sugar, one cupful molasses, one cup- ful butter, one cupful milk, three eggs, and three cupfuls flour, slightly browned. Mix into the flour one teaspoonful yeast-powder, and into the molasses one teaspoonfui of soda. Add one cupful of chopped raisins, one of currants, and one of citron. Season with allspice, cinnamon, cloves and mace; teaspoonful of each. This is a delicious cake almost equal to the richest fruit cake. NUT CAKE. MRS. I. W. HELLMAN. One-half cupful butter, one-half cupful sugar, three eggs, two and a half cupfuls flour, one and a half teaspoon- fuls baking powder, one-half cupful milk, one cupful chop- ped walnuts. Rub the butter and sugar to a light, white 134 LOS ANGELES COOKERY. cream; add the eggs, beaten a little, then the flour, sifted with the powder; mix with the milk and nuts into a rather firm batter. Bake thirty-five minutes, and try with a straw. . * f\* v EXCELLENT GINGER SNAPS. MBS. GILLETTE. Two cupfuls molasses, one cupful butter and lard mixed, two teaspoonfuls saleratus, one egg. Boil molasses and the cupful of shortening together five minutes; let cool a few minutes, then stir in the beaten egg and salaratus, holding it over the pan of flour while stirring it in, as it will foam and run over. As much ginger as is liked. Mix thin, roll thin. A few minutes will bake them. These are excellent. EMMA'S JUMBLES. MRS. C. G. DU BOIS. Weigh one-half pound butter, three-quarter pounds flour, one-half pound powdered sugar (put by a little sugar to roll them in). Beat two eggs well; add little nut-meg. Make this into a stff dough; do not roll, but break off pieces the size of walnuts, and make into rings; lay them in tins to bake, an inch apart, as it runs and spreads. A moderate oven. ORANGE CAKE. MISS LILLIE MILLIKEN. Two small cupfuls of sugar and half cupful of butter, worked to a cream; then add three well-beaten eggs, one cupful of milk, three cupfuls of flour, and two teaspoonfuls of baking-powder; bake in five jelly-tins in a quick oven. For frosting to put between the ca DOWNEY BLOCK, TEMPLE STREET, 3L.OS 152 LOS ANGELES COOKERY. FRUIT DEPARTMENT, ORANGES FILLED WITH JELLY. MRS. I. R. DUNKELBERGER. Select large oranges, and from the top of each remove with a sharp penknife a piece the size of a quarter of a dol- lar; then, with the handle of a teaspoon, take out the pulp, being careful not to break the rinds, and throw them into cold water. Press the juice from the pulp, strain (allow one ounce of white isinglass to six oranges); put the juice and isinglass over the fire, stir constantly, and boil four or five minutes. Color half the jelly a bright rose color, with red currant jelly, or cranberry jelly. Drain, and wipe the rinds, and when the jelly is quite cold, fill with al'ernate stripes of the two colored jellies. When perfectly cold, cut into quar- ters, with a very sharp knife, and arrange tastefully in a glass dish. This makes a beautiful ornamental dish for the dinner table. ORANGE MARMALADE. RELIABLE. Nine bitter, three sweet oranges, four lemons. Cut the fruit across the grain, in the thinnest slices possible. Let it stand for thirty-six hours in four quarts of spring water. Boil for two hours; add eight pounds of white sugar, and boil for one hour, or until it jellies. Lemon marmalade can be made in the same wav. PEAR PRESERVES. MRS. II. MCLELLAX. Parboil the fruit in just enough water to cover them. When done, place the pears on a plate; then take as many LOS ANGELES COOKERY. 153 pounds of sugar of pears (before they were boiled), and place the sugar in the water the pears were boiled in. When it comes to a boil, drop in the pears and cook until they are soft enough not to fall in pieces. :o: PRESERVED FIGS. MRS. W. W. WIDNEY. Peel four pounds of white figs and add three pounds of sugar. Cook the same as other preserves. POTTED PEACHES. MRS. M. G. MOORE. Four pounds of fruit and one pound of sugar. Make a syrup of water and the sugar, put the peaches into it, and cook about the same as for canning; after which, spread the fruit on a dish, boil the syrup very thick, and as the fruit dries, moisten with the syrup on both sides. Do this sev- eral times, and when about half dry, put the fruit into jars and pour the warm syrup over it. The syrup must be warm when moistening the fruit. Stew before using. O " _^___^ LEMON JELLY. MRS. ADELIA HALL. One -half box of gelatine soaked in one-half pint of water, juice of five large lemons, two cupfuls of loaf sugar, or sugar to taste; beaten white and shell of an egg, one and one-half pints of boiling water. Soak the gelatine in one pint of water half an hour. Rub several of the pieces of sugar over the peel of the lemon to soak the oil on the surface. Pour a pint and a half of boiling water on the soaked gela- tine, and add lemon-juice, sugar, and egg; let it come to a boil, and set it on one side of the range for a few minutes, then skim carefully and pass through the jelly-bag. Q GRAPE JELLY. MRS. R. M. WIDNEY. "Wash your grapes the evening before making your jel- ly, to be sure they are perfectly dry before cooking them. Pick the small bunches from the main stem, put them in a 154 LOS ANGELES COOKERY. porcelain kettle, and cook very soft; then turn into a flannel bag to drain. To one pint of the juice thus obtained add a pint of sugar, and boil twenty minutes. Never jelly a larger quantity than a pint in the same vessel at the same time. , . l * o * ^ ^ RASPBERRY OR BLACKBERRY JAM. MRS. COL. GEO. SMITH. To every pound of fruit weigh three-quarters of a pound of crushed sugar. Put the sugar into the oven to heat, but not melt, while the fruit is cooking. Cook the fruit twenty minutes, and then add the hot sugar, and let it boil ten minutes longer, stirring constantly after the sugar -oes in. SPICED GOOSEBERRIES. MRS. C. G. DU BOIS. Five pounds of gooseberries and two and a half pounds of brown sugar. Boil from two to three hours. One-half hour before done, add one pint of vinegar, one and a half ounces of cloves, and one ounce of cinnamon. Stir while cooking. ORANGE MARMALADE. MRS. J. E. HOLLENBECK. Grate off the outside or yellow peel of each orange and rub on salt as long as they will absorb it; put them in a gallon jar, add two cupfuls of salt, and pour boiling water over them once each day for three consecutive days. Then boil in fresh water for two hours; put in cold water until cool; quarter, remove the seeds and white pulp, and slice fine. Take equal weights of oranges and white sugar, and cook two hours in a preserve kettle, stirring frequently. SPICED PEACHES. MRS. 8. C. HUBBELL. To nine pounds of peaches add four and a half pounds of sugar, one pint of vinegar, and a half cupful each of cloves and cinnamon, tied in separate cloths. Pare and halve the peaches, and put them in a jar. Boil the vinegar, spice LOS ANGELES COOKERY. 155 and sugar together for a few moments, and pour over the peaches boiling hot. Let them stand over night, and in the morning put all in a kettle and boil ten minutes. Take out the peaches, leaving the spice, and boil the vinegar until it begins to thicken; then pour it over the peaches. CANNED QUINCES. MRS. JOHN TOY, SAX BERNARDINO. For twelve pounds of fruit seedy preferred use four pounds of good sugar, making a light syrup, sufficient to cover the fruit, and boil until tender, usually requiring two, or two and a half hours. The fruit looks very nice when pared and cut in round slices, leaving the cores and seeds in. DELICIOUS APPLES FOR TEA. MRS. M. G. MOORE. Take two pounds of apples, pare and core, then slice them into a pan; add one pound of white sugar, the juice of three lemons, and grated rind of one. Let this boil about two hours, and turn into a mold. Serve cold, with custard or cream. BAKED PEACHES. MISS MAMIE VAN DOREN. Peel and place your peaches in a baking tin, sprinkle lib- erally on each peach brown sugar, little flour, and a lump of butter. Just before placing in the oven add warm water, sufficient to secure a nice gravy, being careful not to dis- turb the sugar, flour or butter. Bake until soft, and a light brovrn. GREEN TOMATO HIGDEN. MRS. M. E. J. One peck of green tomatoes, sliced thin and sprinkled with salt. Let stand for twenty-four boute, and drain them. Take twelve large onions and slice them thin. Mix well to- gether a quarter of a pound of mustard, one ounce of cloves, one ounce of ground ginger, one ounce of allspice, one ounce of ground pepper, one bottle of ground mustard, one 156 LOS .ANGELES COOKERY. pound of sugar, and two soup ladles of olive oil. Place a layer of each the sliced tomatoes and the sliced onions, with the spices between in a large kettle; cover well with vinegar, and boil gently for three hours. _ Q __ SPICED FIGS. MRS. JOHN FOY, SAN BERNARDINO. One quart of the best vinegar, three pounds of sugar, nine pounds of figs, and two tablespoonfuls of mixed spices, cloves, cinnamon, and a little mace; simmer the fruit in the liquor until tender. Either the purple or the best white figs are delicious prepared in this manner. EUCHRED FRUIT. MRS. C. H. BRADLEY. To seven pounds of fruit take three pounds of sugar, one quart of vinegar, all kinds of spices. Heat vinegar, sugar and spices together, and pour over the fruit boiling hot, three days in succession; seal. ^ ^ ' ' * ~ ~ PLUM CATSUP. MRS. JOHN FOY, SAN BERNARDINO. Boil together for two hours nine pounds of seeded plums, six pounds of sugar, and three pints of the best cider vine- gar. Just before removing from the fire add one tablespoon - ful each of cloves and allspice. PRESERVED FIGS. MRS. S. C. HUBBELL. Select fine, large, white figs, as near as possible, of equal ripeness, peel and weigh them. Boil slowly until tender, but not broken; take them out with care, and lay on platters. Throw away the liquor and prepare a thick syrup of sugar, as many pounds as of fruit; boil it well, and skim it. Put in the figs and cook slowly till transparent; when nearly done, add a few slices of lemon. Put in glass jars. LOS ANGELES COOKERY. 157 PICKLE DEPARTMENT, TOMATO CATSUP. MRS. E. F. SPENCE. Three gallons of tomato juice, three pints of vinegar, nine tablespoonfulb of salt, six tablespoonfuls of black pepper^ one tabiespoonful of cayenne, five tablespoonfuls of cloves^ three tablespoonfuls of allspice, three tablespoonfuls of cin- namon, three tablespoonfuls of mustard. Boil until the usual consistency of catsup. TOMATO CATSUP. MRS. J. G. EASTMAN. To one gallon of strained tomato juice add four table- spoonfuls of mustard, four tablespoonfuls of black pepper, four tablespoonfuls of salt, three tablespoonfuls of cinnamon, two tablespoonfuls of allspice, one tabiespoonful of cloves, two tablespoonfuls of cayenne pepper, three pods of green pepper, one teacupful of sugar, one quart of vinegar. Boil three hours, stirring frequently. The vinegar should not be added until the juice and spices are nearly done. When cold, bottle and seal. PICCALILLI. MRS. E. S. CHASE. One gallon of sliced tomatoes (green). Salt them in layers and let them stand all night; drain in the morningj cut six green peppers fine and spread over the top. Take one tabiespoonful of black pepper, one ounce of stick-cin- namon, and one ounce of cloves. Boil the whole mixture in sufficient vinegar to cover it, until it is tender about two 158 LOS ANGELES COOKERY. hours, moderately. Put up in cans while hot, and cover tightly. _ ___ ___ _ * O " LJ_ _._ ____ - T_ TOMATO CATSUP. MRS. G. W. WELLS. To one gallon of pulp put half a pint of vinegar, one teacupful of sugar, one tablespoonful of cinnamon, one ta- blespoonful of cloves, one tablespoonful of salt, half table- spoonful of black pepper, and half teaspoonful of cayenne pepper. Boil down one-half. ^^^^^ * f\ * -- SPICED TOMATOES. MRS. E. F. SPENCE. For seven pounds of tomatoes take three and a half pounds of sugar, one pint of strong vinegar, one tablespoon- ful of whole cloves, and three sticks of cinnamon. Boil thirty-five minutes. Put the sugar and vinegar on to boil; remove the skins from the tomatoes and drop in. -- :o: -- CHILI SAUCE. MRS. STAFFORD, SANTA ANA. Ten ripe tomatoes, eight green peppers, six onions, one tablespoonful of salt, one- half cupful of sugar, one quart of vinegar; chop onions, pepper and tomatoes very fine; boil all together two hours. The above is the finest sauce I ever used, and bottled will keep years. PRESERVED WALNUTS. MRS. JOHN MILNER. Use full-grown nuts, when still green and in milk, before they begin to harden (the best time here to take them from the tree is generally in the month of May); pierce each nut with a thick needle in several places, and lay them in cold water for about eight days, changing the water three times a day; then boil them, well-covered with water, with a pinch of salt, until soft enough to be easily pierced with a needle; put again in cold water for a couple of days, changing the water three times a day. Then boil in sugar, pound for pound, for LOS ANGELES COOKERY. 159 a few minutes, and allow to stand and cool; next day pour off the sugar, boil it do'wn, and pour over the nuts, the same to be repeated on the third and fourth day. On the fifth day boil the walnuts again with the sugar for a few minutes, add- ing some cloves and stick cinnamon; and then put the nuts in glasses or jars. Let the sugar boil down, and when about the thickness of syrup, pour over the nuts. Let them be well covered with the syrup, and, when cool, close the jars lightly. If after three or four days the sugar should have become thin, pour off and boil once more. Then fill and close up your jars tightly. CHILI SAUCE. MRS. M. G. MOORE. Forty-eight ripe tomatoes, eight green peppers, eight large onions, eight teacupfuls of vinegar, eight tablespoonfuls of salt, eight tablespoonfuls of brown sugar, eight teaspoonfuls of ginger, eight teaspoonfuls of cinnamon, eight teaspoon- fuls of allspice, eight teaspoonfuls of cloves, eight teaspoon- fuls of Worcestershire sauce. Bake four hours. CHILI SAUCE. MISS LILLIE E. BASHFORD, OAKLAND. Nine large tomatoes scalded, two teacupfuls of vinegar, one onion chopped, three small peppers. Boil one hour; add one teaspoonful of cloves, one teaspoonful of allspice, two teaspoonfuls of sugar, one teaspoonful of ginger, two tea- spoonfuls of salt. MANGOES OF EITHER CANTALOUPE OR CU- CUMBER. MRS. ANNA OG1ER. To thirty cantaloupes, when green and about the size of a large apple which have been laid in salt brine for a fortnight and freshened with water till not too salt it will take the following ingredients: One pound of horse-radish, scraped and dried, one pound of ginger, soaked, dried, and sliced into thin pieces; half pound of white mustard-seed, the same of black, half pound of cloves, same of black pep- per grains, half pound of spice, in grains, one ounce of 160 LOS ANGELES COOKERY. mace, two of nutmeg, one of cinnamon, and one of tumeric, half dozen large onions, chopped, two large bunches of cel- ery and an ounce of celery seed, and about two dozen cloves of garlic, which must be skinned, soaked, and dried. Put all these into a large vessel, with about five pounds of brown sugar, and mix with a bottle of good olive oil. Put a gal- lon of vinegar on to boil, with a little of the stuffing in it, and pour it over the mangoes, which must have a small slice taken out of them. Tie them up carefully with fine twine, to keep the juice on evenly. Let the vinegar cover the mangoes; cover over the top with a thick coat of the oil, and let them stand for three or four months undisturbed. My mother, who was a famous housekeeper, made her man- goes a year in advance, as they are greatly improved by age. Yellow oil mangoes require the same ingredients, with the addition of a bag of turmeric, which must be put in the jar of vinegar, with a few spices, and set in the sun for several months; and the mangoes must be taken out of the brine, and laid on a table on a cloth in the sun to bleach. This will, perhaps, take four days. You can bleach young corn arid beans to put in the stuffing. _^^^___ * O * -^ ^ SWEET PEAR PICKLES. MRS. K. M. WIDNEY. To one pint of good vinegar take four pounds of brown sugar, a quarter of a pound of cinnamon stick, and a quarter of a pound of cloves. Tie up the spices in small bags, and boil with sugar and vinegar till a good syrup is formed. Put in Bartlett or Sickle pears; place on the back of the stove; cover closely, and cook very slowly, until they can be pierced through with a straw. i O ' CHOWDER. MRS. C. G. DU BOIS. One peck of green tomatoes chopped fine, sprinkle a good quantity of salt over and let it stand till morning; then squeeze out all the juice. Add one dozen of green peppers, chopped fine, and some horseradish, and cover with weak vinegar, letting it come to a boil; then drain off, and mix with it two tablespoonfuls of cloves, four tablespoonfuls of LOS ANGELES COOKERY. 161 white mustard-seed, three tablespoonfuls of cinnamon, and one tablespoonful of black pepper. Put into jars and cover with fresh vinegar. Onions chopped fine can be added, if \\\rtA liked. GRAPE CATSUP. L. M. THOMPSON. Five cupfuls of pulp or juice, one cupful of brown sugar, one cupful of vinegar, one teaspoonful of black pepper, one teaspoonful of cloves, one teaspoonful of cinnamon, and one teaspoonful of salt. Boil half away. FRENCH PICKLES. MHS. J. HINES. Take small onions, tomatoes, cauliflowers, and string- beans; cook them in salt and water; when done, bottle, and pour over boiled vinegar, which has been thickened with mustard. -:o:- MARTEN AS BEANS. MRS. ANNA OGIER. Pour boiling salt water over the beans every other day for two weeks; then boil chopped onions and sugar, accord- ing to the quantity of beans used about four pounds to a half peck. Put spices, pepper, cloves, and cinnamon in the vinegar, and pour over while boiling hot; repeat five or six times. A most delicious pickle, but resemble pickled rats. GREEN PEPPER PICKLES. MRS. M. G. MOORE. If you prefer your peppers less pungent, cut an opening in the top of each and take out half the seeds. Lay them for two weeks in salt and water, which will bear an egg. Be careful to keep them covered with the brim, by putting some weight on them, and take off the scum as it rises. If they are not yellow at the end of two weeks, let them remain a little longer. When yellow, take them out, wash and put them into a kettle with cold water, cover the tops with grape- vine leaves, and place near the fiie; let them get hot, but not 162 LOS ANGELES COOKERY. simmer. When they are greened in this manner, take them out, drain, place them in your jars, and pour cold, spiced vinegar over them. If you wish to stuff them, chop some cabbage and green cucumbers very fine; season it highly with maoe, cinnamon, cloves and mustard-seed. Stuff each pepper with this preparation, and tie a thread around it. I find the Bell pepper here too mild to soak. :o: PICKLED LIMES. RELIABLE. Cut the limes and fill with salt; put them in the sun to dry, and when dry (in two or three weeks), wash off the salt and put them in a jar, in alternate layers with the following spices: allspice, cloves, white mustard-seed, and sliced horse-radish. Fill up the jar with hot vinegar, and let it re- main for about four weeks, when they will be ready for use. :o: CURRANT CATSUP. MRS. C. H. BRADLEY. Five pounds of currants, three pounds of sugar, one pint of vinegar, one tablespoonful of allspice, one table- spoonful of cinnamon, one tablespoonful of ground cloves, one-half tablespoonful of salt, and one-half tablespoonful of pepper. Boil two hours over a slow fire. 1L -!!_ M-J-.J L * O" ^ ^"^^ SWEET-PICKLE PEACHES. MRS. ANNA OGIER. To seven pounds of fruit, four pounds of sugar, one quart of vinegar, and one-half pound of cloves and cinnamon. Put the vinegar, sugar, and spices on to boil. Pare the peaches and drop in, letting them boil till solt enough to pierce with a straw. Take them out, put them in a jar, and when the vinegar has boiled an hour longer, pour it over the peaches while hot. JL *O" - BLACKBERRY PICKLES. MRS. A. X. HAMILTON. Twelve pounds of blackberries, three pounds of sugar, one quart of vinegar, three ounces of cloves. Put all together LOS ANGELES COOKERY. 163 in a porcelain kettle, and scald, but do not boil. Let them stand twenty-four hours; then pour out the vinegar from the berries, and scald; pour back; let stand twenty-four hours; then scald all together and they are done. :o: SPICED BLACKBERRIES. MRS. F. D. BOVABD. Take fresh, firm blackberries, and fill glass jars. Make a syrup of seven pounds of s^ugar, one pint of vinegar, ten cents worth of cinnamon bark, five cents worth of cloves. Boil ten minutes; pour over the berries, and seal. :o: SWEET-PICKLE DAMSONS. MRS. ANtfA OGIBR. Prick the fruit with a needle, to prevent their bursting; put them in a jar; boil a quart of vinegar to ten pounds of the fruit, four pounds of sugar, and two tablespoonfuls of ground cloves and cinnamon; pour it over the fruit, and let it stand till the third day; boil it again and pour it over the fruit; do this every third day till you have boiled and poured it over the fruit seven times, when it will be ready for use. 164 AD VERTISEMENTS. TO" riBIfllllfilYilil,: O 3 PFI 94 SPRING STREET- ALL KINDS OF <%^ , r DELIVERED IN ANY PART OF THE CITY. Wedding Cakes Made at the Shortest Notice & & DKALERS IN Jfe^a jw CLOTHING, FANCY GOODS. GENTS' FURNISHING GOODS, 58 Main St., cor. Commercial, Hellman Block, LOS ANGELES, GAL. MRS, M, J, WlNFIELD, No. 6 TEMPLE STREET, (Opposite MIRROR OFFICE.) OF ALL KINDS. JEWELRY, SWITCHES, SARATOGA WAVES, ETC, AD VERTISEMENTS. 166 ANDREW'S CANDY FACTORY 36 Main St., Grand Central Hotel Building. Fresh Candies Made Every Day from Pure Sugars. Posi- tively we Use no Adulterations. Spring St., Los Angeles. The Latest of Fashions. A Large and Well Selected Stock Constantly on Hand. Worn: done with NEATNESS and DISPATCH. Los ANGELES MILLS *+*-- LANKERSHIM & CO, SOLD AT ALL RETAIL STORES, Office: 49, SI & S3 Commercial St. 166 LOS ANGELES COOKERY. CANDY DEPARTMENT, LEMON CANDY. MRS. M. M. BOVAKD. Stir briskly in a porcelain-lined saucepan two cupfuls of white sugar, one of water, and three tablespoon fuls of vinegar. Try in water, as for molasses candy; turn into buttered dishes, and work as soon as cool enough to handle. Flavor before pouring into the buttered dishes. The secret of success is not to stir after it begins to boil. POP-CORN CANDY. MISS MAMIE VAN DOEEN. Pop, salt, and pound the corn very fine; then take two cupfuls of molasses, ono cupful of sugar, one teaspoonful of vinegar, and cook until done; then add one teaspoonful of butter, and stir well a moment or two; then stir in your corn until thick. Remove; do not pull, but when cold cut into square pieces. BUTTER-SCOTCH. MISS BEETHA LINDLEY. Three tablespoonfuls of molasses, two tablespoonfuls of sugar, two tablespoonfuls of water, one tablespoonful of butter. Add a pinch of soda before taking up. CREAM CANDY. MES. GEN. STONEMAN. To three pounds of white sugar pour water enough to cover, and let the sugar dissolve well. Boil it up once and skim clear, then put in one large tablespoonful of flour, with a little water, and about one-third of a pound of butter. LOS ANGELES COOKERY. 167 Just before it is taken from the stove put in a tablespoonful of vanilla. Try it in cold water, to see if it is done. Pour it in well-buttered dishes, or on a marble-slab. Use great care in pulling it, so as not to twist it. Wash your table and sprinkle it with powdered sugar; let the candy lay on it till perfectly stiff; then put it in a glass jar. In moving the boiled sugar be very careful not to jar it, as it would candy it. TAFFY. MRS. S. B. CASWELL. Two cupfuls of brown sugar, two tablespoon fuls of mo- lasses, two tablespoonfuls of butter, and two tablespoonfuls of water. CHOCOLATE CARAMELS. RELIABLE. One cupful each of grated chocolate, milk and molasses, one and one-half cupfuls of sugar, a piece of butter the size of an egg. Melt the butter, then put in the sugar; when this boils, put in the other ingredients, adding, after a while, a tablespoonful of vinegar. Boil till it drops hard. CORN-BALLS. MRS. S. B. CASWELL. One-half cupful of molasses, one-half cupful of sugar, one-half cupful of water, and a piece of butter about the size of a walnut. CREAM CANDY. MISS MAMIE VAN DOREN. Two cupfuls of molasses, one cupful of sugar, half cup- ful of milk or cream, a lump of butter the size of an egg, a little soda and a little lemon. SUGAR CANDY. MISS EMMA BRADLEY. Stir half cupful of cold water in three cupfuls of white sugar, and boil slowly, stirring constantly. Test by a few 168 LOS ANGELES COOKERY. drops thrown into a cup of cold water. When nearly done, add a pinch of soda and a teaspoonful of butter. CHOCOLATE CANDY. MISS EMMA BEADLE y. Two large cupfuls of brown sugar, one large teaspoonful of butter, half cupful of water, and a cupful of grated chocolate. Pour thin upon buttered plates, and when nearly cold, score in squares. COFFEE, TO BROWN COFFEE. MRS. C. G. DU BOIS. Take Java, or one part of Java and one part of a good article of Rio; pick out all the black grains, stones, etc.; wash clean, drain, and put into a pan, placing it in a slow oven until the grains become a dark yellow; then increase the heat, as the grains should brown and swell rapidly, be- ing careful not to let them burn or look as if the oil had come to the surface. Stir frequently. It is done when you can crack the grains by pressing hard between your thumb and finger, and should be of a light brown color. Before taking from the oven stir in a little butter, letting it dry in for a minute or two; then place in a can immediately, cov- ering tight. _ *O" -- COFFEE. MRS. I. R. DUNKELBERGER. Equal weights of old Java and Mocha will insure strength and aroma. If a roaster is not available, the coffee should be dried in an oven, with the door open, one or two hours before roasting; then set on the fire in an iron pan and stirred constantly until it becomes a light brown. To ascer- tain positively when it is done, bite one of the lightest col- ored kernels; if it is brittle, the whole is done. To make one quart of coffee grind one large cup of coffee, put it into the pot with one egg and sufficient cold water to moisten the LOS ANGELES COOKERY. 169 whole, and allow it to stand until the coffee swells; then pour on boiling water, and place it over the fire long enough to reach the boiling point; take off; let it stand five minutes; turn it off into another pot, and send it to the table to be served with boiled cream. Coffee is best when roasted, ground and made within one hour. A few minutes before taking from the fire stir in a piece of butter, half the size of an egg. Be sure it is thoroughly incorporated, and it will tend to preserve the strength of coffee, browned to last several days. o* _, CARE OF COFFEE-POT. MBS. K. M. WIDNEY. Never allow cold coffee or grounds to remain in your coffee-pot. Empty, wash thoroughly, and dry well, as soon as the meal at which you have used coffee is over. If cold coffee remains it can be used to wet the fresh-ground coffeo for the next morning. A fruitful cause of much of the poor coffee is a poorly-kept coffee-pot. TO MAKE COFFEE. MRS. C. G. DU BOIS. Take two heaping tablespoon fuls of ground coffee to each pint of water; stir into this the white of an egg, and dampen with cold water; upon this pour the boiling water, and let it boil fifteen or twenty minutes, keeping it so close that the steam and aroma cannot escape. Take from the stove, pour in a little cold water to settle it, and after stand- ing a moment or so it is ready to serve. An excellent way to get the pure aroma is to reserve one-third of the coffee, ad- ding it about five minutes before removing from the stove. ADDENDA- REMEDY FOR MOTHS. MRS. M. G. MOORE. One ounce of gum-camphor, one ounce of powdered-shell of red pepper; all macerated in eight ounces of strong alco- hol for several days, and then strained. With this tincture 170 LOS ANGELES COOKERY. the furs or clothes are sprinkled and rolled up in sheets. It does not stain. ORANGE ICE. MRS. L. CHEEK. The juice of six oranges and two lemons, mixed with one pint of cold water, in which has been dissolved one quart of sugar. Freeze the same as ice cream. QUICK PUFFS. MRS. H. K. "VV. BENT. One