TX 715 6216 1883 BERKELEY LIBRARY_ Of AND No. 8 Montgomery Street, Opposite Grand and Palace Hotels, SAN FRANCISCO. \ NEW STYLES OF Ckbtqet, VBMWHIAni New and artistic Backgrounds and Accessories for indoor and out- door effect The latest improved Instruments for taking the most perfect Pictures known in the Art of Photography. The best and most experienced help and the best materials, added to a personal experience of twenty-five years in the Art, enable Mr. TABER to give the best of satisfaction in Photographic Work of all kinds. The Taber Gelatine Dry Plates Used in our Gallery enable us to make the sittings in much less time than formerly and insure perfect Likenesses. OLD PICTURES COPIED And enlarged to any size and finished in our famous Ivorytype style, or in Crayons, India Ink, Water Colors or Oils. A constantly renewed stock of Novelties in FRAMES, PASSEPARTOUTS, ETC. INSURANCE Assets, Losses Paid, COMPANY. $1,850,000 5,000,000 Home Office, S.W. cor. Sansome and California Streets, SAN FRANCISCO, CALIFORNIA. AGENCIES IN ALL PRINCIPAL LOCALITIES- THE OLDEST AND LARGEST Pacific Coast Fire Insurance Company. Its popularity is attested by the fact that its business on this Coast for 1881 yielded PREMIUM RECEIPTS GREATER Than those of ANY OTHER COMPANY, American or Foreign. D. j.- STAPLES, President. \Y. J. DUTTON, Secretary. ALPHEUS HULL, Vice-President. K. \Y. CARPENTER, Asst. Secretary. E. MANS BACH. L. A. NEW. m Trimmings, Laces, Silks, HOSIERY, BLACK DRESS GOODS, STATIONERY. PERFUMERY, &c. 22 ii3_cL 2Q ICea.rr^37' Street, SAN FRANCISCO. Ifr^/" Orders 'from the Country prom fitly attended to. C. T. MAKSH, 6. . M.UiSH \ CO., MARSH & CO, Yokohama. Sin Fr lu-isco. Cincinnati. Japanese Art Bepository, C. T. MflRSH & CO. Importers, Collectors and Expert Critics of CURIOSITIKS, ANTIOUII'IKS and UENU1NK ART SL'HJECTS from the Islands of [APAN, LOO' CMOO, COREA and the OKIF/NT. DECORATIONS IN ORIENTAL STYLE A SPECIALTY. 625 MARKET STREET, under Palace Hote', SAN FRANCISCO. Stand Corner Seventh and Broadway, Oakland. Orders left at ROSENBERG'S CIGAR STORK. 909 Broaduay, ancl7i6 SEVENTH STREET, between Castro and Brush, ond CASTRO MARKET, Seventh Street, between Castro and Brush, will receive prompt attention. A GENCY FOR S. T. TAYLOR'S System of Dress Making I Patterns. No. 963 Washington Street, Oakland, McGOVERN & CAHILI, IMPORTERS AND DEALERS IN Carpets, Oil Cloths, Etc. MANUFACTURERS OF WINDOW SHADES. 1060 BROADWAY, between llth and 12th Streets, OAKLAND. Boots, Shoes and Slippers IN ENDLESS VARIETY. EXTRA QUALITY, GOOD FITTING, AND DURABLE, At Lowest Possible Prices. -o I . (SUCCESSOR TO D. STUART,) \ 1053 Broadway, Oakland. COMMERCIAL INSURANCE CONIFJLNY J / 7 OF CALIFORNIA. 1872. Statement January 1st, 3883: Capital Stock fully paid $200,000 oo Reserve for Re-Insurance 77,867 oo Losses in Process of Adjustment 6,772 oo Net Surplus over Capital and all Liabili- ties.. 1)11 08 Total Assets ...... __________ $376,053 Surplus as regards Policy-holders _______ $291,411 08 Losses Paid since Organization of Com- pany ________________ ..... - _____ $867,538 70 PBINCIPAL OFFICE, No. 405 California Street, SAN FRANCISCO. JOHN H. WISE, - President. Off AS. A. LATON, - Secretary. "STILL ANOTHER." ofj Choice BY THE LADIES' AID SOCIETY OF THE SECOND EDITION. " We may live without poetry, music and art; We may live without conscience, and live wi'hout heart; We may live without friends; we may live without books; But civilized man cannot live withont cooks. He may live without books, what is knowledge but grieving He may live without hope, what is hope but deceiving? He may 1 ve without love, what is passion but pining? But where is the man that can live without dining ?" ^OAKLAND, CALIFORNIA: TRIBUNE PUBLISHING COMPANY, Nos. 413, 415 AND 417 EIGHTH STREET, 1883. PREFACE TO FIRST EDITION. " STILL another ! " cries a long-suffering public. True, but take courage ! For, this time it is not a "complete manual" to supply "a want long felt." It is only a book of the favorite cooking recipes of those ladies of our Society who have long been recognized as authorities among us in all matters connected with housekeeping. The recipes are, all of them, among the things Tried and Proven. \\"e have published them for the twofold purpose of binding them together into convenient form for reference and adding to the funds of our Society. Thus we claim no place among the grand compendiums of House- wifery ; we have been humble gleaners in the field of culinary art. and we now lay our gathered sheaf at your feet, hoping you may deem it worthy of a place among your household treasures. 'P UK-FACE TO SECOND EDITION. The very flattering success of the first issue of ''Srru, AXOTHKR " induced the ladies to issue the present revised and improved edition. Much care has been taken to eliminate all errors ; many valuable and rare recipes have been added ; and the general appearance of the book improved. We trust our second edition will meet with as cordial a reception at the hands of a generous and considerate public as did our first. AGRICULTURE GIFT 1113 CONTENTS. SaladsChicken Salad Crab Salad Potato Salad Tomato Salad- Cream Slaw ......................... ................... 9-10 SOUPS Soup Siock Mock Turtle or Calfs Head Soup Cream of Barley Soup Tomato Soup Celery Cream Onion Soup Corn Soup Soup in Two Hours Bean Soup Clam Chowder Crab Soup Delmonico's Receipt for Oyster Stew ......... 11-15 Fish--Fish a la Creme disk a la Creme Fillet of Sole au Gratin Club House Fish Cakes Fried Sole Fried Flounder Salt Cod ................................................... 16 18 Meats General Directions ........................... . ......... 19 20 General Directions; ....................... . ........ 21 Breakfast and. LllXIClL Dishes --Scalloped Potatoes Stuffed toesSHiffed Green Peppers Scalloped Oyster Plant Dor- mers Corn Oysters Baked Cauliflower Tomato Macaroni Baked Tomatoes Scrapple Veal and Ham Pressed Tongue with Jelly Boned Chicken. Crab Hot Crab Deviled Crab Baked -Omelette Bread Omelette Nice Breakfast Dish Baked Meat Stew Veal Loaf Clam Pie Clam Fritters Boiled Beef Oyster Cakes Oyster Fricassee Creamed Oys- ters Scalloped Oysters Fried Oysters Fricassee Chicken Beef a la Daube Beef a la Mode Chicken Pie Baked Beans ................. ................................ 22-3 1 Bread Rules for Bread Family Bread Potato Yeast Parker House Rolls Light Rolls Beaten Biscuit Soda Biscuit New Milk Bread Biscuit for Small Family Sally Lunn Muffins Mush Muffins Waffles Pop Overs Squash Griddle Cakes Buckwheat Cakes Corn Cakes Corn Bread Brown Bread Baked Brown Bread- Graham Bread ............... ....... 33 -37 ules for Cake Republican Cake Imperial Cake Myrtle Cake Pound Cake Little Pound Cake New England Election Cake Corn Starch Cake Springfield Cream Puffs Snow Drops Mountain Cake Harrison Cake Fruit Cake Sun- shine Cake Vanilla Cake Poor Man's Cake Ribbon Cake Marble Cake Coffee Cake Dried Apple Cake Bread Cake Sponge Cake White Sponge Cake Berwick Snow Cake Angel Cake Silver and Gold Cake Company Cake Boiled Icing The New Frosting Filling for Layer Cake Nut Cake English Walnut Cake Cake with Almond Filling Lemon Cake Ambrosia Jelly for Cake Chocolate Cake Chocolate Eclairs Cocoanut Cake Lemon Cake -Orange Cake Jelly Cake Jelly Roll Jelly Fruit Cake Harlem Jumbles Nahant Buns Doughnuts Crullers Caraway Cookies Ginger Crackers Ginger Bread Old Fashioned Sugar Ginger Bread Molasses Ginger Bread Ginger Cake Rochester Molasses Cookies .............................. 39-5 1 637 8 CONTENTS. Light DeSSertS Ambrosia Chocolate Bavarian Cream Charlotte Russe Sherbet Isinglass Blanc Mange Spanish Cream Tapioca Cream Pink Cream Bananas and Cream Oranges for Lunch Strawberry Ice Peach Custard Our Favorite Apple Meringue Ice Cream Trifle Macaroon Pudding Cocoanut and Chocolate Blanc Mange A Delicious Dessert Sweet Cream 5 2 ^5^ Pastry and Pudding's Rules for Pastry Puff Paste Lemon Pie Lemon Taits Raisin Pic --Transparent Tarts Cocoanut Tails Strawberry Short Cake Squash Pie Mince Pie Cream Pie Lemon Pudding Bread Pudding English Plnm Pud- ding Snow Pudding Corn Starch Pudding Plain Suet Pud- ding Omelette Pudding Batter Pudding Baked Indian Pudding Fruit Pudding Rice Pudding Coffee Pudding Sweet Potato Pudding Carrot Pudding Queen's Pudding Snow Pudding Indian Pudding Sauces for Puddings- -Oyster Sauce for Boiled Chicken Drawn Butler Egg Sauce Cran- berry Sauce 59 6/ COB.feCtiOHOry -Almond Bread Chocolate Creams Macaroons Butter Scotch Caramels Old Fashioned Molasses Candy Kisses Uncooked Cream Candy 68 <><) Preserved FrilitS -Tanned Fruits --Fruit Jellies Currant Jellies Raspberry and Blackberry Jam Apple felly Lemon jelly Fig Marmalade -Preserved Figs Spiced Currants --Spiced Blackberries Spiced Peaches 70 7 j PlCkleS and CatSUpS -Pickled reaches Ripe Cucumber Pirkles Fig Pickles Green Tomato Sweet Pickle Cucumber Pickles- Mixed Pickles Tomato I lodge Podge Chow Chow- -Pica- lilli Grape Catsup Plum Catsup Chile Sauce . 74 7 7 A Chapter for DySpeptiCS Unleavened Bre.icl Graham Bread Graham Gems White Gems Beaten Biscuit -Graham Crack ers Rye or Indian Drop Cake Old Fash'oned fohnny Cake Graham Mush Cracked Wheat Hominy Boiled Rice Scotch Pudding Oat Meal Blanc Mange Indian Pudding Grnnula Pudding Simple Fruit Short Cake Graham Pie Crust Corn Soup Rice Soup Mutton Toast Favorite Aphorisms 79^3 Drinks Tea Coffee Chocolate Cocoa Refreshing Drink for tlie Sick Raspberry Acid Currant Ice Water Effervescing Fruit Drinks- Beef Extracts Beef Tea 85-87 MiSCellaneOUS~Japanese Cleaning Cream To Renovate Carpets amlf Furniture Celery Salt A Cure for Asthma Odds and Ends Last Words, Etc., Etc 89 <>o A Chapter received too late for classification, containing direc- tions for carving, and many valuable recipes 1 15 124 FREUD'S "The Corset Emporium of America." OTJIR -~.v~v^ OUR CORSETS Combine Grace, Comfort and Economy. Sole Agency for the Best Factories in the World. 742 MARKET STREET, SAN FRANCISCO. Are perfect in Fit. Shape an/1 Finish. Only Depot for the Genuine French Corsets. Dupont Street, SAN FRANCISCO. Wholesale and Retail Catalogues sent FREE to any Address. T7OR THE MOST STYLISH MI&&IMEMY GKD TO AT VERY REASONABLE PRICES. No. 10 Kearny St., San Francisco. FRATINGER & CO INurbfXb m& letail CLOAK; AND su H No. 105 Kearny Street, /<> %z& House, San Francisco. SALADS. CHICKEN SALAD. Mrs. Israel Knox. One boiled chicken, one head lettuce, one head celery, slice with sharp knife, and prepare the following dressing : One cup of weak vinegar, one tablespoonful of butter, one tea- spoonful salt, one heaping teaspoonful of mustard ; one small cup of cream, three eggs. Put the vinegar, butter, and salt in a porcelain saucepan to heat; while it is heating, mix the mustard by gradually adding the cream; then beat the eggs, and add them; then pour the hot mixrure slowly on the cream, etc., stirring all the time; put the whole mixture over the fire, stirring every moment until it nearly boils ; then strain and put in a cool place. CHICKEN SALAD NO. 2. Mrs. Van Blarcom. Cut the meat of a pair of fowls into small dice; add to this meat about two-thirds more of celery sliced very thin; mix in a cup, white pepper, one teaspoonful; mustard, one very small teaspoonful; salt one teaspoonful ; Worcestershire sauce, one tablespoonful ; vinegar, one-half cupful. Cut an onion in half, and wipe with it the bowl in which you will mix >our salad. Add your spices by degrees, tasting from time to time to get it just right. For your mayonnaise, the yolk of an egg, a bottle of oil, a soup plate and a fork. Drop the oil on the yolk of the egg in the plate, stirring it well. When too stiff, add*a few drops of vinegar or lemon juice, and go on adding oil till you have as much dressing as is needed. If you are impa- tient and add the oil too fast, and it "curdles," save your time by beginning over again, with a new yolk, and more patience. CRAB SALAD. Mrs. Dr. Oder. Have ready the choicest parts of two head of lettuce in small pieces, and the flesh of two boiled crabs, reserving the oil of the crabs in a small dish. Place in a large soup-plate the yolk of a hard- boiled egg, and rub till smooth. Add the yolks of two raw eggs, one teaspoonful of freshly mixed mustard, one teaspoonful of sugar, and a pinch of salt. Commence stirring (using a wooden salad Income of Firemans' Fnnil insurance Compny. $2,000 w flay! 10 SALADS. spoon) with the right hand, holding a bottle of salad oil in the left dropping it by degrees, and continually stirring it until you have used about one-fourth bottle of oil, when you should have a thick, smooth mixture. Then stir in a tablespoonful of vinegar, and it will form into a rich, creamy-looking dressing. Now stir in the oil of the crab, and next add the flesh of the crab broken in small pieces. Place lettuce in a salad bowl, and pour dressing over it, lightly mixing with a salad fork. Garnish with hard-boiled egg cut in rings. The lightest scatter of pepper over the whole, and it is ready to serve. This makes enough for six persons. POTATO SALAD. Mrs. Walker. Mash fine two boiled potatoes ; add one teaspoonful of mustard, one teaspoonful of salt, four teaspoonfuls of sweet oil, three teaspoon- fuls of sharp vinegar ; add the yolks of two boiled eggs rubbed fine ; mix first the egg and potato; and the mustard and salt; gradually mix the oil, stirring all the while; add the vinegar last. The more stirred the better it will be. POTATO SALAD. Mrs. Dyer. For a good-sized dish of boiled cold potatoes take the yolks of two hard-boiled eggs, yolk of one raw egg, one-half teaspoonful pepper, one teaspoonful of salt, one tablespoonful of mustard, two table- spoonfuls of vinegar, one-half cup of oil, celery, and onions chopped fine. TOMATO SALAD. Mrs. C. A. Grow. * Place ripe tomatoes some time before wanting on ice. Just before serving, pare and cut into slices. Arrange on a flat dish with a little mayonnaise dressing on each slice. Garnish with a delicate border of parsley. CREAM SLAW. Mrs. Charles Ames. Shave, not chop, cabbage very fine, sprinkle over it a little salt and black pepper; put on the stove to warm a lump of butter the size of a walnut, with a little flour dredged in; when this is melted together stir into it three tablespoonfuls of cream, and let it come to a boil; remove from the stove, then turn in the shaved cabbage and stir thoroughly, and add at the last a beaten egg. SlfiTO fldllfPrtiflDPrV / Ladies' and Gentlemen's Ice Cream and Coffee Saloon, 1 y } I 416 Twelfth Street. Win, J. F, Laage, Prop, SOUPS. SOUP STOCK. Mrs. Israel Knox. One good stock is the foundation of all soups. To a two-bit shin of beef I add what beefsteak and other meat bones I may have, add six quarts of water, cover tightly, and boil gently all day. Strain at night and set away to cool. The next day skim the fat from it and if the stock is not a thick jelly, put it on the stove and boil still longer. This should make three quarts of rich jelly, to which you can add rice, barley, macaroni, vermicelli or vege- tables, or whatever you fancy as a flavoring. (The fat I skim from the soup I put on the stove and boil until it is transparent, pour it into a small pan or tin and use it in place of butter or lard for cook- ing. It is much superior to butter or lard for frying or shortening.) MOCK TURTLE OR CALF'S-HEAD SOUP. Mrs. J. K. McLean. One large calf s head, four pig's feet. This soup should always be prepared the day before it is to be served up. Lay the head and feet in the bottom of a large pot, and cover with a gallon of water. Let it boil three hours, or until the flesh will easily slip from the bones. Take out the head, leaving in the feet, allow these to boil steadily, while you cut meat from the head. Select enough of the fatty portions which lie in the top of the head and the cheeks to fill a teacup, and set aside to cool. Remove the brains to a saucer, and also set aside. Chop the rest of the meat, with the tongue very fine; season with salt, pepper, powdered mar- joram, and thyme, teaspoon of cloves, teaspoon of mace, half as much allspice, a grated nutmeg, and return to the pot. When flesh falls from pig's feet, take out the latter, leaving the meat. Boil all together slowly, without removing cover, for two hours more, then set away till next day. An hour before dinner, set on stock to warm. When it boils strain carefully, drop in the meat which you have reserved, which when cold, should be cut in small squares. Have these all ready as well as the force-meat balls. To prepare these, Offlui Transfer Co. {, 1 2 SOUPS. rub yolks of five hard-boiled eggs to a paste, adding gradually the brains to moisten them, also a little butter and salt. Mix with these two eggs beaten very light, flour your hands, and make this paste into balls about the size of pigeon's eggs; put these into the soup about five minutes before taking from the fire, stir a large tablespoonful of browned flour, rubbed smooth in some cold water, let it boil up, add juice of one lemon, ft should not boil more than one-half hour on second day. Serve with sliced lemon. CREAM OF BARLEY SOUP. Mrs. Wheeler. GERMAN STYLE. Soak the barley over night. In the morning pour the water off, add fresh and Boil ten minutes. Then cover with bouillon. Put in it one onion and a bouquet. Let it boil slowly two hours; then strain through a sieve, allowing most of the barley to pass through. Place on the stove and boil five minutes. Skim the fat off and add a cup of rich milk or cream. If desired, add the beaten yolks of two eggs. TOMATO SOUP. Mrs. Pliny Bartlett. Four good-sized tomatoes, boiled with skins on, in a quart of water. Put in a colander and mash; then put a teaspoonful of soda in the tomatoes. Boil one quart of milk, add butter, pepper and salt, same as for oyster soup. Roll a cracker and put it in the milk, add the two together and serve. CELERY CREAM. Take a quart of clear soup stock or the water in which chickens have been boiled; put on the stove half a cup of rice in a pint of rich milk, grating into it the white part and roots of a head of celery. Let the rice and milk cook very slowly at the back of the stove, adding more milk if it gets stiff. Season with salt and a little white pepper. Strain, add it to stock (warmed) and boil together for a few minutes. It should look like rich cream and be strongly flavored with celery. This makes three pints of soup. ONION SOUP. Mrs. Israel Knox. A SOUP WITHOUT MEAT, AND DELICIOUS. Put into a saucepan butter size of a pigeon's egg. Clarified grease, J. Letter, Gentlemen's Furnishing Goons, 1001 Broadway, SOUPS. 13 or the cakes of fat saved from the top of stock or soup answers as well. When very hot add two or three large onions, sliced thin ; stir, and cook them well until they are red ; then add a half teacupful of flour ; stir this also until it is red, watching it constantly, that it does not burn. Now pour in about a pint of boiling water, and add pepper and salt; mix it well and let it boil for a minute, then pour it into the soup- kettle and place it at the back of the range until almost ready to serve. Add then one and one-half pints or one quart of boiling milk, and two or three well-mashed potatoes. Add to the potatoes a little of the soup at first, then more, until the potatoes are smooth and thin enough to put into the soup-kettle. Stir all well and smoothly together; taste, to see if the soup is properly seasoned with pepper and salt, as it requires plenty. Let it simmer for a few moments. i, Put pieces of toasted bread, cut in diamond shape, in the bottom of the tureen, pour over the soup and serve very hot. Or, this soup might be made without potatoes, if more convenient, using more flour and all milk, instead of a little water. However, it is better with the potato addition; or it is much improved by adding stock instead of water; or, if one would chance to have a boiled chicken, the water in which it was boiled might be saved to make this soup. SOUP IN TWO HOURS. Mrs. Van Blarcom. Two pounds of lean,' juicy beef, three quarts of water, vegetables to your taste. Let the butcher cut the meat into quite small pieces, and the cook chop the vegetables. Simmer well, but do not allow it to boil hard, When ready to serve, strain it and serve as a clear soup, or add sago. Light egg dumplings are very nice in this soup. CORN SOUP. Very nice.- -Mrs. R. E. Cole. Cut or grate carefully the corn from one dozen ears. Put the cobs into a kettle with one quart of water, and boil twenty minutes. Remove the eobs and add to the water the corn and one quart of milk, and boil for ten minutes. Remove from the fire, season with salt and pepper to taste, and a large piece of butter ; stir in two well beaten eggs. Try Fish & Go's Block Bolter, Eighth anil Market. 14 SOUPS. BEAN SOUR Mrs. R. E. Cole. One pint of beans boiled until very tender with two quarts of water, strain through a colander, rubbing the beans through, return to the fire and add one quart or more of milk, and let it boil up once, add salt, pepper, and butter; it requires a good deal of season- ing, but is well worth the material. CLAM CHOWDER. Mrs. R. E. Cole. Fifty clams, two large slices of pork, one-third roll of butter, two dozen large potatoes, one-half pound of Boston crackers. Slice the potatoes thin; put them in a shallow pan with water enough to cover them ; let them cook tender, but not enough to break by handling. Cut the black heads from the clams; cut the pork in small bits and fry brown; put a layer of clams onto the pork, then a layer of potatoes, then a layer of crackers (split open). Season with salt and pepper, and a portion of the butter; continue to do so until you have used all your material; pour over the whole the juice of the clams, and the water the potatoes were boiled in; then add enough hot milk to make a thin stew; it will take two or three quarts. Boil slowly five, to eight minutes, watching carefully that it does not scorch. Longer cooking will make the clams tough. RECIPE FOR CLAM CHOWDER For a Family of Four. Mrs. R. W. Snow. Cut one-quarter pound salt pork in small pieces, put it into a kettle and brown, then add one sliced onion and let it brown; tc this add four potatoes, cut in thin slices, season with pepper and salt. cover this with water, and cook until soft ; then add milk and the clam water, also three crackers; lastly, put in the clams and let the chowder come to a boil. CRAB SOUR Mrs. Dyer. One good-sized crab, to one quart of milk; take the white mea from the shell, and divide in small pieces ; after boiling the milk, adc the crab, and thicken with sifted crackers. When done add a spoonfu of butter; season tc; taste with pepper and salt. Use Kelsey & Flint's Flavoring Eitracts. soi" PS. 15 DELMONICO'S RECIPE FOR OYSTER STEW. ' Take one quart of liquid oysters ; put the liquor (a teacupful for three) in a stew-pan, add half as much more water, salt, good bit of pepper, teaspoonful of rolled cracker for each. Put on the stove and boil; have your oysters ready in a bowl; the moment it begins to boil, pour in all your oysters say ten for each person. Now watch carefully; as soon as it begins to boil, take out your watch, count just thirty seconds; take your oysters from the stove; have a large dish ready with one and one-half tablespoons of cold milk for each person; pour your stew on this milk, and serve immediately. Never boil an oyster in milk. * TOMATO SOUP. Mrs. A. Z. Stone. One can of tomatoes, one quart of water, and one onion; strain and return to the kettle and add one pint of milk, two tablespoonfuls of browned flour, piece of butter the size of an egg, and salt and pepper. Strain into a tureen. NlCOLL/TheTailor. J"CTST A flue assortment of Foreign ani Domestic Woolens for this Season. m 11 i t-P i* * I Suits to order, from $20 00 Gill Ond $ OU W FattnU Pantstoorder,from....$500 \ Overcoats to Order, from $20 Also, to accommodate our numerous country patrons visiting the city for a short time, I have added a splendid stock of Men's, Boys' and Children's Ready-Made Suits and Overcoats, Manufactured by ourselves, after the most approved and latest styles in custom- made patterns. Well cut, well made, stylish and cheap. You will do well to inspect before purchasing elsewhere Civility to all. No trouble to show goods. Nl COLL, The Tailor, Phelan's Building, 816-818 Market St., San Francisco BRANCH STORES IN ALL PRINCIPAL CITIES. FISH. Fish can be scaled much easier by being laid in -boiling water about a minute. Salt fish are quickest and best freshened by soaking in sour milk. Some varieties of fish that are very fine boiled or baked, are taste- less broiled or fried. White fish are the best broiled, but very good boiled. Trout should always be boiled or baked; black bass, broiled if small; boiled when large ; fresh mackerel should always be broiled ; salmon, always be boiled; perch, smelt, brook trout and flounders are all better fried. FISH A LA CREMK Mrs. Kellogg. Three pounds of fish, fresh cod, or any nice white fish ; boil till tender, then remove the bones; mince it fine; season with salt, pep- per and lemon. One quart of milk boited with two onions until they are in shreds. Rub to a cream one-half pound of butter and two large tablespoonfuls of flour; turn the boiling milk through a sieve upon it, and return all to the saucepan ; boil again, taking care to stir it so as to keep from burning or getting in lumps. Grate the rind of a lemon, and, with one-half a tumbler of wine, mix through the fish. Grate a loaf of bread through a colander; take the platter the fish is to be served on, and put first a layer of dressing on the dish, then the fish; repeat this until the dish is as full as you wish, making the top layer of dressing; then put the bread crumbs smoothly on the top, making an oval. Fill a bread-pan with water; put the plat- ter upon it in the oven, and let it remain until it is a nice brown. When done put slices of parsley and lemon around it. CUSK A LA CREME (Another way) Mrs. S. Richards. I use sturgeon, generally taking about two pounds. Rub the fish well with salt; put it into a kettle with enough boiling water to cover it. Put the juice of one lemon in the water. As soon as it boils, put it one side where it will just simmer. Let it stand for one hour; then take it up and draw out all the bones. Put one ounce of flour EA Rrnwn i Wholesale and Retail Dealer in Wood and Coal, 110 and 412 . A. Dill W II, j Eleventh street. FISH. 17 in a saucepan, to which add by degrees one quart of cream or milk, mixing it very smoothly; then add an onion, small, chopped very fine, a bunch of parsley, little nutmeg, salt and pepper. Put this on the fire, stirring till it forms a thick sauce. Stir in one-fourth pound of butter; strain sauce through the sieve; put some in bottom of the dish ; lay fish in, and pour the rest of the sauce over it. Beat to a froth the whites of six eggs, and spread over the whole. Set in the oven and bake light brown. FILLET OF SOLE AU GRATIN. Mrs. Chickering. Choose two flounders, weighing about three pounds. Lay them on the table with the dark side uppermost; with a sharp, thin-bladed knife cut down to the backbone, following the dark line in the middle of the fish, then turn the edge of the knife outward and cut towards the fins, keeping the blade flat against the bone, and removing one- fourth of the flesh of the fish in a single piece; proceed in the same way until you have eight fillets (this can be done at the fish market) carefully cut the skin from them, season with salt and pepper, lay them on a buttered dish, suitable to send to table, sprinkle thickly with sifted cracker crumbs, and a little grated Parmesan or any rich cheese; put a few bits of butter over them, using not more than one ounce, two tablespoonfuls in all, and brown them in a quick oven. Serve them as soon as they are nicely browned. This is a very savory and delicate dish, requiring some practice to do nicely, but comparatively inexpensive, and well worth all the trouble taken in making it. CLUB-HOUSE FISH CAKES. Mrs. Chickering. Wash and boil one quart of potatoes, putting them on the fire in cold water enough to cover them, and a tablespoonful of salt Put one and one-half pounds of salt codfish on the fire in plenty of cold water, and bring it slowly to a boil; as soon as it boils throw off that water, and put it again on the fire in fresh cold water; if the fish is very salt, change the water a third time. Free the fish from skin and bones; peel the potatoes, mash them through a colander with a potato masher, season with one-fourth saltspoonful of pepper, and one ounce of butter; add the yolks of two eggs, and the fish; mix well and make into cakes, using a little flour to prevent sticking to the hands. Fry them golden brown, in enough smoking hot fat to Win V Dnwoll i Notary Public and Conveyancer, 458 Ninth St. Residence, Win. L nOWGllj ( 410 Thirteenth St., First House East of Broadway, Oakland. 1 8 FISH . nearly cover them; observe that in frying any article of food it will not soak fat if the latter be hot enough to carbonize the outside at once, and smoking hot fat will do that. FRIED SOLE. Mrs. Wheeler. Remove the bones from a sturgeon; cut in slanting pieces about one-fourth of an inch thick, dip "in beaten egg, roll in bread crumbs, cook by dropping into boiling lard. Use French mustard, oil and vinegar, beaten together for sauce. FRIED FLOUNDER. Dip the fish in milk, then in flour, then drop in boiling fat until brown. SALT COD. (BY SPECIAL REQUEST.) A favorite dish. Strip the fish, do not cut it. Freshen it by four or five hours' soaking. Place over the fire in a fish-kettle with plenty of cold water. The moment it boils remove to the back of the stove to simmer until tender. Never allow it to boil fast or the fish will eat hard and thready. Dish it upon a napkin, free from bones, and garnished with rings of hard boiled egg. Serve with egg sauce if you wash, but we prefer "pork scraps" fried a delicate brown. Potatoes, boiled onions, and beets are indispensable with this dish. No more Flies, Dust or Rattling Windows! T. BLACKBURN'S Iron Corner, Ornamental SLIDING FLY SCREENS Also, an Attachment for Windows anil Doors to Keep out Dnst, CALL. OR ADDRESS, 531 EIGHTH STREET, - OAKLAND. MEATS. To choose good Beef see if it be of a bright red color in the lean part, and white in the fatty portions. Reject that which has yellowish suet, or spotted unequal surface. Healthy Mutton is of a clear, darkish red. Lamb should have the kidney fresh and fat, and in the forequarter the vein should be blue. If you buy the shoulder have your butcher remove the bone to make a place for dressing. Young Pork should be white and firm and dry. If it be darkish or soft to the touch, it is old and stale. The desirable features of Veal are whiteness and fatness, which show that the calf was well fed and bled. Choose your Chickens by seeing if the breast-bone yields to the touch, if the scales on the legs be smooth, and the comb red. Select a Goose with a clean, white skin, plump breast, and yellow feet. If the feet are red the bird is old. A young Turkey should have his legs black and smooth, his spurs short, and his feet limber. Roasting. Have a brisk oven, put only enough water in the pan to prevent burning; rub a very little flour over the joint, but neither salt nor pepper. Salt draws out the juices which it is your object to keep in, and parching injures the flavor of pepper. This applies also to broiling and frying. Always pepper after an article is cooked. Carefully turn your roast once that it may be browned on both sides. The Gravy. When the roast comes out put it on a hot dish, care- fully pouring off the fat, then pour into the pan a little boiling water and salt, and with a spoon rub off all the dried gravy on the bottom and sides of the pan. Add,no flour. The gravy should be thick enough with its own richness. If you have got your gravy too thin let it boil a few minutes. Broiling. A brisk, clear -fire is indispensable to this mode of cook- ing. Let the gridiron come to a gradual heat that it may not be burning hot on the surface. Rub the bars with a bit of clean suet and lay on your steak or chop which should not be more than three- quarters of an inch in thickness. If too thick it will be overdone on fir prri man's J Fragrant Kalliodont, Beautifies, Preserves the Teeth, and 111 , lYIUI 1 llUdil ft j Charms all who use it. 20 MEATS. the outside while inside it is still raw. Turn it but once while broil- ing, and when it is a delicate brown outside with a rare line inside it is finished. Lay it on a well-heated platter and dress with butter and a little salt. If you have allowed your fire to get too low do" not attempt to use the gridiron, but feed your fire anew, and if you can- not wait for it to burn low again, broil in a frying-pan following the same directions. Boiling. Never boil meat at a gallop. It injures the flavor and hardens the meat. Yet it must not go off the boil, as steeping gives meat an insipid taste. Frying. Professional cooks agree that the perfection of frying-fat is equal parts lard and beef drippings, and yet there are families where the drippings are never looked after, and all the rich fat from roast beef, pork, corn beef, and soup-bones goes to waste. To Clarify It. Put a little water in it, set it in boiling water and stir in a little salt. The next day it will turn out from a bowl in a solid cake. Scrape off the settlings and put it away for future use. It is as good as butter for shortening in cookies and ginger bread, and better than butter for meat frying. Batter for Frying. Three cups of sifted flour, mixed with three tablespoons of butter melted in warm water; pour the butter off the water into the flour first, then enough of the water to make a soft paste, which beat smooth, then more warm water till it is thick enough to mask the back of the spoon dipped into it, and salt to taste ; add, the last thing, the whites of two eggs well beaten. T. S. McCooL. B. A. ARMSTRONG. McCOOL & ARMSTRONG. MANUFACTURERS AND IMPORTERS OF PICTURE FRAME MOULDINGS, ARTISTS' MATERIALS, PASSE-PARTOUTS, WINDOW CORNICES AND BRACKETS, OIL PAINTINGS, STEEL ENGRAVINGS ICHROMOS. Office and Factory, 411 Twelfth Street, Oakland, Cal. STOKE, VEGETABLES. All vegetables except potatoes, asparagus, peas, and cauliflower, should boil as fast as possible; these four only moderately. To pre- vent the bad odor arising from boiling cabbage, put it in plenty of boiling water, add a pinch of soda, cover closely, boil fast. Keep boiling for half an hour, no longer. Onions should be boiled in milk and water. Equal parts. Potatoes are the only vegeteable that should be put into cold water. They should be pared before being boiled, if you wish to have them mashed and look white. Pour off the water the minute they are done and stand on the back of the stove covered with a napkin. Sweet potatoes should not be pared, and they require longer cooking than the common potato. Grate Gruyere's cheese on macaroni, Make the top crisp, but not too bony. Roast veal with rich stock gravy serve ; And pickled mushrooms, too, observe. Roast pork, sans apple sauce, past doubt, Is Hamlet with the Prince left out. Your mutton chops with paper cover, And make them amber brown all over. Broil lightly your beefsteak to fry it Argues contempt of Christian diet. Buy stall-fed pigeons ; when you've got them The way to cook them is to pot them. It gives true epicures the vapors, To see broiled mutton minus capers. To roast spring chickens is to spoil 'em Just split them clown the back and broil 'em. Boiled turkey, gourmands know, of course, Is exquisite with Challenge Sauce. Egg sauce few make it right, alas ! Is good with blue flsh, or with bass. Nice oyster sauce gives zest to cod ; A 'fish, when fresh, to feast a god. Shad, stuffed and baked, is most delicious, 'Twould have electrified Apicius. <3wiQQ PnufpntimiPiw ^ Ladies' and Gentlemen's Ice Cream and Coffee Saloon, Wlhh bUIUUbllUUOl ) , / us Twelfth Street. Win. J. P. Laage, Prop. Breakfast and Lunch Dishes. SCALLOPED POTATOES. Mrs. Sanford. A NICE BREAKFAST DISH. Peel and slice raw potatoes very thin. Put them into a deep dish > a layer of potatoes with butter and salt, repeating until the dish is full. Pour in sweet milk till it may be seen at the edge of the dish by pressing down the potatoes. Bake half an hour in a quick oven. POTATOES FOR LUNCH. Take large, mealy potatoes, bake slowly until well done; carefully remove the inside by cutting an opening in one end, mash and season well with salt, pepper and cream; return to the skin and sew; place in the oven, and when very hot, send to the table. STUFFED GREEN PEPPERS. Mrs. Dart Cut the tops off the bell pepper, and remove the seed. Take two of the long green peppers, one small onion, one large tomato peeled, and chop all together very fine. Add stale'bread crumbs sufficient to fill five peppers, a "teaspoonful of salt, and sweet oil enough to moisten the whole. Fill the peppers and replace the tops. To be prepared on the day they are to be used. SCALLOPED OYSTER PLANT. Mrs. Morse. Boil the oyster plant until perfectly tender, then take out of the water and rub through a colander, Add butter, pepper, salt and milk. Put in a baking dish and cover the top with bread crumbs, with here and there a small piece of butter. Set in the oven and bake a delicate brown. DORMERS. Mrs. Van Blarcom. Two cups of cold mutton chopped fine, one cup boiled rice, a little suet, one egg, pepper and salt. Mix well the rice, meat, and (tot yonr Baking Powier of Kelsey & Flint, BREAKFAST AND LUNCH DISHES. 23 sHet, with high seasoning of pepper and salt. Make into balls; dip them into the beaten egg, and cover with bread crumbs. Fry in hot drippings a nice brown. Serve with a little made gravy poured over them. CORN OYSTERS. Mrs. Carpenter. Twelve ears of sweet corn grated, one teaspoon salt, one teaspoon pepper, two eggs beaten into two spoons flour. Mix well and fry brown butter or sweet lard BAKED CAULIFLOWER. Mrs. Wheeler. Boil until tender in salt and water, then drain and place in a drip- ping-pan with butter or nice drippings in the bottom ; season with pepper and salt, add bread crumbs and cheese sprinkled over the cauliflower; then baste with melted butter, and bake slowly in the oven till a nice brown. TOMATO MACARONI. Mrs. R. E. Cole.. ITALIAN STYLE. Cook a quart of tomatoes until quite dry ; season with salt, pepper and butter. Cook your macaroni till tender, and drain it. Small cup of cheese grated or chopped fine (Swiss cheese is best.) Melt a piece of butter in a spider and stir in the cheese till ropy. Turn the tomatoes into it and season with red pepper. Pour this over the macaroni, serve hot. Splendid for lunch. BAKED TOMATOES. Mrs. Brewer. Butter a dish and lay the skimmed tomatoes in whole. Sprinkle salt, pepper and sugar over them, and then cover with fine bread or cracker crumbs. Bake forty minutes in a dish in which they may go upon the table. When half done dip the syrup over the top to moist the crumbs. E. P. Flint. Take ten pounds of pork (fat and lean), boil it well, take out all the bones, and chop it rather fine ; return the meat to the water in Has paid to Policy Holders, $5,446,382- 24 BREAKFAST AND LUNCH DISHES. which it was boiled, and add equal parts corn meal and buckwheat flour until very thick. Season well with salt, pepper and sage ; boil twenty minutes, put in pans to cool ; cut in thin slices, and fry a dark brown. VEAL AND HAM PRESSED. Mrs. J. T. Agard. TO EAT COLD. Equal quantities of veal and ham slices one-fourth inch thick. Butter a dish, lay in a slice of veal, season with salt and pepper ; then a slice of ham with pepper ; continue to alternate till all is used. Cover with a crust of flour and water. Steam three hours. Slice when cold. TONGUE WITH JELLY. Mrs Palache. Use either a fresh corned or a smoked tongue. If fresh, add a small teacup of salt ; boil until very tender ; trim and place in a bowl that will just hold it, and a teacup of jelly made by the following recipe : Put a fine, plump chicken in a saucepan with a pot of cold water. When very tender, remove choicest parts for a salad, and return remnants to the pan for a second boiling. When reduced to one teacup, strain, season to taste, and pour over tongue. Put to press with good weight in a cool place. BONED CHICKEN. Mrs. E. S. Cole. Boil a chicken in a little soup stock until the bones can be easily separated from the meat ; remove all the skin ; slice and mix the light and dark meat ; season with salt and pepper ; boil down the juice and pour it on the meat, and shape it like a loaf of bread. Wrap tightly in a cloth ; press with a heavy weight for a few hours. When served, cut in thin slices. STEWED CRAB. Mrs. Israel Knox. Take the meat from one boiled crab, rub one teaspoonful flour in one large tablespoonful butter, add one-half cup of cream or milk. Season high with red pepper and salt ; boil to thicken, not over five minutes. Buy jonr Fist of Edwards Bros. 468 Eleventh St, BREAKFAST AND LUNCH DISHES. 25 HOT CRAB. Mrs. E. S. Cole, Carefully pick out the inside of a crab and the large claws, and mince them, mixing these thoroughly and seasoning with cayenne pepper and salt. Rub up a small teaspoonful of good curry powder in a little cold gravy or cream, or equal proportions of both, and mix these with the crab, adding a teaspoonful of Chile vinegar, and some finely-grated bread crumbs. Clean out the shell very carefully and put the mixture in it, sifting bread crumbs over it, and a little butter. Brown well. DEVILED CRAB. Mrs. S. Woods. Remove meat from crab and pick very fine. Make a cream sauce of a pint of milk or cream, one large tablespoonful of flour, add a speck of cayenne pepper, and a little salt ; one-half cup of bread crums, two hard-boiled eggs, chopped fine. Mix all together with cream sauce, add juice of one lemon. After it is in the shell, sprinkle with crumbs, and put little bits of butter on. BAKED OMELETTE. Mrs. Coxhcad. Three gills of milk, piece of butter size of walnut; bring to a scald; five eggs, yolks and whites beaten separately, a little salt, a teaspoon- ful of flour wet to a smooth paste in milk. Pour milk in, stirring constantly ; then stir in the paste, put in buttered dish, bake in a moderate oven twenty minutes, BAKED OMELETTE. Mrs. f. K. McLean. One-half cup of milk put on to boil. Stir in the well-beaten yolks of six eggs till thick. A dessertspoonful of butter. Salt to taste. After removing from the fire add whites of six eggs, well beaten. The oven should be heated as for cake. Bake ten minutes. BREAD OMELETTE. Mrs. Everett. Yolks of six eggs, cup of milk, season with salt and pepper, stir in the whites beaten stiff. Now stir in a cup of powdered cracker. Cook in a frying-pan or on a griddle with as little butter as possible, then lay a hot dish over it and turn over the omelette on the dish. Kvnn want \ Goo One cup sweet milk, two teaspoons yeast powder, a little salt, flour enough to make a batter that will drop from a spoon, one egg, beat- ing the white to a froth and stir in last ; then butter a pie tin and drop the batter on with the spoon ; put in a steamer and cover close ; steam thirty minutes. Do not check the boiling for an instant, nor remove the cover ; follow the directions and they will come out like snow- balls. HAM SANDWICHES. Mrs. Pitman. QUICKLY MADE. Four baker's loaves, two cans deviled ham, one roll butter (for spreading). This makes 125 sandwiches. Cut offend of loaf (heel not used), spread the open end with butter, scant, then spread on ham; slice; next spread open end of loaf with butter without the ham ; slice, and place the two buttered sides together ; cut across the middle, making two sandwiches. Spread loaf again, and proceed as before. By this process the bread can be spread very thin. If pre- ferred, use finely-chopped lean ham dressed with mustard ; butter and cream can be used and the crust of the bread cut carefully awry. HAM SANDWICHES, No. 2. Take the yolks of two hard-boiled eggs, three tablespoonfuls of prepared mustard, and stir them with one-half pound butter, to a cream. Spread your bread, which must be cut thin, with this dress- ing, and put on it finely-chopped ham, entirely free from fat. CURRIED VEAL. Mrs. Everett. Have ready two pounds veal cutlet, cut in pieces ; several slices salt pork, one large onion sliced thin. Stew the cutlets gently, in Mnnntoin TOP Pn \ Office and De P ot 515 Fourth St., Oakland. lee delivered to MUlllUdill Ibu UU, 1 all parts of Oakland and Brooklyn. S. D. Smith, Manager, 30 BREAKFAST AND LUNCH DISHES. water enough to jcover them, until tender. Set aside ; keep warm. Fry out the slices of pork and in the fat fry the onion very brown and remove (not served). Now brown the stewed cutlets in this fat and place them in the center of a large platter ; keep hot. Next", stir the liquor from the stew and the pork fat together; let it boil up and then thicken with three teaspoons curry powder; add a little lemon juice or a little vinegar, and "pour the gravy thus made over the platter, having previously piled around the meat a border of boiled rice (the only vegetable needed with this dish). To boil the Rice. Twenty minutes before serving wash thoroughly two cups of rice, and throw into two quarts of boiling water ; add a little salt, and boil until tender ; the grains should be whole and sep- arate, and quite white, which is always the case when plenty of water is used. Chicken can be curried in the same manner, using butter if preferred, instead, of pork. * BEEF A LA DAUBE. Mrs. Israel Knox. For a family of six, take three pounds of a round of beef, season highly with salt, blatk pepper and cayenne, fry a few slices of pork in the bottom of your kettle until a very light brown ; dredge the seasoned meat thickly with flour, place in the kettle with a piece of butter the size of a walnut, and a few slices of onion and carrot; add no liquid. Cover very close so the steam cannot escape, and steam slowly three or four hours. Serve with rice. A LA MODE BEEF. Miss Perkins. Chop an onion, half a carrot, half a turnip, a little parsley and celery, and place in a round-bottom kettle, together with one-quarter of a pound of fat salt pork, one tablespoonful butter, a little pepper, salt and sage. Upon these place three pounds of beef, cut from the upper part of the round, well dredged with flour, and fry until brown ; turn the meat often. Add about a quart of boiling water, cover, and simmer gently about three hours. Strain the gravy over the meat, having first skimmed off all the fat, and serve. The dish may be garnished with potato balls or butter onions. CHICKEN PIE. Mrs. Wheeler. Take two good-sized chickens and prepare as for stewing. Cover 3, Letter, Gentlemen's Furnishing tods, 1001 Broadway, BREAKFAST AND LUNCH DISHES. 31 with water, season with salt and pepper, and boil gently until the bones slip from the meat. Take out the chicken and thicken the liquor with a little flour. Remove the large bones from the fowl ; have ready a paste made as for strawberry short-cake ; line a six-quart milk-pan with the paste, and partially bake before filling. Then add the chicken and gravy ; put on the upper crust slit several times, wet over the top with milk, and bake slowly until it is a nice brown. CHICKEN PIE. Mrs. J. C. Hays. Two nice tender chickens, one sweet-bread, two dozen raw oysters, one onion, half a dozen small peppers (size of a pea). Stew the chickens with the peppers and onion. (The latter must be taken out whole). Season with salt, pepper and butter. Thicken with flour and set aside to cool. Stew the sweet-bread, and when cold, cut in slices. Make a nice puff paste, line your dish and place a cup in the center ; next lay the chicken and sweet-bread in the dish, and stew the oysters evenly over them ; cover with upper crust ; make small holes near the center, and bake. BAKED BEANS. Soak one quart of small pea beans over night, next morning par- boil them, pour off the water, add more, and cook until they are a little tender ; place in a deep dish, season with salt and one table- spoonful of molasses. Take one pound of pork, partly lean, score and conceal, except the rind, in the middle of the beans, cover with boiling water and bake from four to six hours. If the beans become dry add more water. DIAMONDS. FRENCH CLOCKS. S. LATH HOP, an :=", SKSK. AND Twelfth Streets, SILVERWARE, OAKLAND, GAL. WHITE BREAD! NICE BREAD -o Horace Davis & Go's BEST ROLLER MILL FLOUR. HORACE DAVIS & GO'S BEST ROLLER MILL FLOUR (THIS OUT IS OUST IT IS MADE OF THE CREAM OF WHEAT BREAD. RULES FOR BREAD MAKING. Do not mix the dough too stiff. Remember it should be as soft as can be handled. Keep it warm enough while rising. Remember a chill is fatal to your sponge. Allow it long enough time to rise. Remember the old couplet, "Half- raised bread, Putty and lead." Twice its bulk is a good rule for a second rising. FAMILY BREAD. Mrs. Israel Knox. I use, and can conscientiously recommend, Horace Davis and Go's Best Roller Mill Flour. It is what it professes to be the cream of wheat. To one quart of sweet milk, take one-third of a compressed yeast cake, and three teaspoonfuls of white sugar; stir in flour until you have a dough so stiff that it will not run or drop from a spoon; set it in a moderately warm room and let it rise until morning ; then put flour on your kneading-board, mold your loaves about two inches thick,' and put in pans (handling as little as possible) and let it rise again, When ready for the oven prick the loaves through to the bottom with a fork; bake half an hour. When taken from the oven, roll lightly in a bread-cloth until cool. I use a piece of flannel or old tablecloth. . , In the morning if you wish delicious gems, dip with a spoon some of this same dough and fill your gem pans two-thirds full and bake for breakfast. Ten or fifteen minutes will bake them a beautiful brown. Thus from this same dough you have both bread and gems that are delicious, without shortening of any kind. If you wish hot biscuits for lunch, you have only to save a small portion of this dough, roll it thin, and spread with butter or shortening, fold it a few times, using all the time just flour enough to handle, roll to about half an inch thick, and put in your pans and let rise again, which takes two or three hours. Your biscuit will bake in from seven to ten minutes, and unless you wish the crust very crisp, fold in a nap. kin and send to the table. A T nil pi J ^ incomplete without Dr, Merriman's A iUlltJl \ Fragrant Kalliodont. 34 BREAD. POTATO YEAST. Six Irish potatoes, peeled and grated, one cup sugar, one-half cup salt ; pour over these about one quart of boiling water, enough to cover them ; when cool, add one pint yeast, and set away to rise. This recipe will make about six bottles of yeast. PARKER HOUSE ROLLS. Mrs. Niswander. Scald one pint of milk, stir in one heaping tablespoonful of short- ening, one teaspoonful of salt ; when lukewarm pour into one quart of sifted flour, mixed with one teacupful of white sugar ; dissolve one-third of a cake of compressed yeast in a little milk and stir in with flour sufficient to make a stiff batter ; when light knead for fifteen minutes ; when raised again, knead for five minutes ; make into small rolls and when very iight, bake. LIGHT ROLLS. Mrs. S. Woods. Scald one quart of milk, melt in it a piece of butter the size of an egg ; when cool add one egg well beaten, one-half or two-thirds cake of German Compressed Yeast dissolved in milk (the sponge will rise quicker if two-thirds of the cake is used); a little salt, tablespoonful sugar. Thicken with flour to a batter as thick as muffin batter. Let it rise, and when light add flour to mold lightly. Let it rise again, then roll out and spread melted butter over the top ; cut out and fold together ; let it rise the third time, and bake in a quick oven ten minutes. The oven must be hot ; much depends on baking. If one-half the milk is used, and when scalded, cold water is added to make the quart, the rolls will be lighter and more delicate for the first day, but are dry and stale the next day. BEATEN BISCUIT. Mrs. Clarke. One pint flour, tablespoon lard, a little salt ; water sufficient to make a soft dough ; work it long and well with the hands or beat it with the rolling-pin, on this depends the lightness and excellence ; roll about an inch thick, cut with biscuit cutter ; bake in a quick oven. Cnre for Coiisnmijtioii, at Fish & Go's. Eighth and Market, BREAD. 35 NEW MILK BREAD. Mrs. Parsons. One pint new milk, one pint boiling water poured on the milk, flour as thick as for fritters, set in a warm place (not hot enough to harden the dough on the bottom of the pan). After it has foamed up add a little salt, and knead with as little flour as possible. Put in pans and let it rise again about twenty minutes, and bake. BISCUIT FOR A SMALL FAMILY. Mrs. Craig. One cup sweet milk, half a teaspoonful salt, three tablespoons melted butter or sweet lard, two and a half cups flour, three tea- spoons baking powder. Bake immediately. (Makes one dozen). Drop biscuit can be made the same way by adding less flour and dropping from a spoon on a buttered tin. SODA BISCUIT. Mrs. Nugent. Sift into one quart of flour, two heaping teaspoons baking powder; stir it through, then rub in a piece of butter the size of an egg, and one-half teaspoon of salt ; mix lightly with water or sweet milk, as soft as it can be rolled out ; roll quite quick, and cut with a small cutter- Bake in a quick oven. SALLY LUNN. Mrs. Carpenter. Beat two eggs very light, over which pour one cup of sweet milk, one-third cup of sugar, two tablespoons melted butter, a little salt two cups of flour, and three teaspoons baking powder. Bake in a moderate oven. MUSH MUFFINS. Mrs. Flint. Take one quart warm Indian meal mush, piece of butter as large as an egg ; thin it with milk, about one pint, then thicken it with wheat flour, a little salt ; make it as thick as you can well stir it, put in your yeast, and set to rise. Bake in muffin rings. MUFFINS. Mrs. Woods. Four cups flour, two cups of milk quite warm, two eggs, butter size of a walnut, one good tablespoonful of yeast, one teaspoonful of Buy your Fisli of Edwards Bros, 468 Elerath St, 36 BREAD. sugar with the eges. Let it rise a few minutes in the tins or bake immediately in muffin rings. WAFFLES. The same as for muffins, only a little less flour, and more butter, the cups not quit so full. POPOVERS. Mrs. Agard. One cup milk, one cup flour, salt ; mix together and add two eggs well beaten. Bake in gem irons. To be eaten with sauce. SQUASH GRIDDLE CAKES. Mrs. R. E. Cole. One cup squash boiled and strained through a colander, two eggs, one quart of milk, a pinch of salt, flour to make it of a consistency for frying, one-half teaspoon yeast powder ; wet up over night, and in the morning stir in one-eighth teaspoon of soda dissolved in water. BUCKWHEAT CAKES. Mrs. E. P. Flint. Take lukewarm water and add buckwheat sufficient to make a very thick batter ; put in your yeast with a little salt, beat a long time. Just before frying them add one-half teacup milk with one-half tea- spoonful soda dissolved in it. Put in as gently as possible without stirring the batter. CORN CAKES. Mrs. E. S. Cole. FOR BREAKFAST. One egg, one-half cup sugar, one cup sour cream, one of corn meal, one of flour, one-half teaspoon soda. CORN BREAD. Mrs. Luke Doe. Two cups of flour, one cup of corn meal ,two eggs, two large spoons of sugar, one large spoon of melted butter, two spoons of yeast powder, salt, and milk enough to make a thin batter ; bake in gem pans. BROWN BREAD. Mrs. R.,E. Cole. One pint bowl of corn meal, one pint bowl of rye meal, small BREAD. 37 coffeecup full of molasses, heaping teaspoonful of soda, salt. Pour your molasses over your meal, add salt, and then wet it quite soft with sour milk ; dissolve the soda in boiling water and stir it the last thing. Put it in a vessel with a tight cover, and steam four or five hours. A large loaf will requ re six or more hours. BAKED BROWN BREAD. Mrs. Sackrider. Three cups corn meal, two cups rye meal, three-quarters of a cup of molasses, one egg, one quart sweet milk, one tablespoon ful of lard, a little salt, two heaping teaspoonfuls of yeast powder ; bake in a tin pudding dish or a lard pail, closely covered ; for three hours slowly. BOSTON BROWN BREAD. Mrs. S. T. Fisher. One egg, one-third cup sugar, one pint sour milk, one and one-half cups white flour, two cups com meal, two teaspoonfuls soda, a little sa!t. When prepared put it in a buttered pan immediately over boiling water. Steam three hours or more ; bake one-half an hour. This will be good without the egg. BROWN BREAD. Mrs. Kellogg. Three and one-half small cups milk, one cup molasses, three cups corn meal, one cup Graham, one cup white flour, one teaspoonful soda, salt. Steam four hours, then bake fifteen minutes. GRAHAM BREAD. Mrs. Coxhead. Two quarts Graham flour, one pint fine flour, one cup molasses, teaspoonful of salt, and one-fourth of a cake compressed yeast. Stir together at night with little more than a quart of lukewarm water, or milk and water; in the morning when light, knead and mold into loaves the same as white bread, only very soft. When light (but not too light) bake a little longer time than white bread. CORN BREAD. Miss Perkins. Two cnps of corn meal, one cup of Graham or white flour, one- half cup of molasses, one egg, one cup of sour milk in which is dis- solved one teaspoonful of soda. Mix very thin with sweet milk. Put a little melted butter in the pan. Bake about ten minutes in a hot oven. (For other bread and breakfast cakes, see "Chapter for Dyspeptics.") Mice P Q BiiPll i Decorative Art Rooms. Fancy Work of all Kinds. MISS L, 0, BUB11, j 1118 Washington Street, Oakland, Melrose Baking Powder. ALWAYS PURE! FULL WEIGHT AND FULL STRENGTH! Housekeepers who want good, healthy Bread, deli- cious Biscuits, Cakes or Muffins should use It contains none of the poisonous ingredients so commonly used in baking powders to increase the weight. MELI^OSE is a pure Cream Tartar and Soda Baking Powder, it contains NO STARCH, AMMONIA OR ALUM ! ONE TRIAL will convince any housekeeper of its superiority over all other baking powders. Wellman, Peck & Co., 120 to 132 Market St., anil 23 ant 25 California St., San Francisco. CAKE. RULES EOR CAKE. Have the ingredients all measured and ' prepared and the tins prepared and buttered before mixing materials.. Sift the cream of tartar, or baking powder, well into the flour ; be sure that the baking powder is pure. We heartily recommend the "Merrose." Dissolve the soda in the milk, or, if no milk is used, in a little warm water. Roll the sugar ; beat the butter to a cream ; mix butter and sugar together. Beat the yolks and whites of the eggs separately, and add them gradually to the'butter and sugar. Next add the milk, if used, or the dissolved soda, not using the dregs Last the prepared flour, stir as little as possible after adding the flour. When fruit is used it should be dredged with flour, and added the last thing. Cake to be light should be baked slowly at first, until the batter is evenly heated all through. Cake is much more delicate made with pulverized sugar than with a coarser kind. Eggs will beat lighter and quicker if they are put in a basin of cold water half an hour before using. REPUBLICAN CAKE. Mrs. E. S. Cole. One pound flour, one pound sugar, one-half pound butter, four eggs, one teacup sour cream, one-half teaspoon soda, coffeecup raisins, one-half a nutmeg, a little mace. IMPERIAL CAKE. Mrs. E. S. Cole. One pound of butter, one pound powdered sugar, one pound flour, one pound raisins, one pound sweet almonds blanched and cut thin, one-half pound citron cut thin, ten eggs, one nutmeg. Beat the butter and sugar and cream, then the eggs thoroughly and add next, then &3t all your Fancy fort tone at Miss Naismitl's. 1161 Broadway. 40 CAKE. the sifted flour ; sprinkle the fruit lightly with flour before adding to the mixture. It requires to be well baked. Half the recipe makes a good-sized loaf. MYRTLE CAKE. Mrs. Richards. Five eggs, beaten lightly, three cups sugar, one cup butter beaten with the sugar, one cup milk, four cups sifted flour, grated rind of one lemon, small teaspoon soda. This will make two good-sized loaves. POUND CAKE. Mrs E. S. Cole. One pound flour, one pound sugar, three-fourths pound butter, nine eggs, three of the whites out, one spoonful rose water. LITTLE POUND CAKES. Miss Flint. A good three-fourths cup butter, one cup white sugar, two cups flour, three eggs beaten separately, one teaspoon baking powder, one half cup milk, little nutmeg, and one teaspoon bitter almonds. NEW ENGLAND ELECTION CAKE. Mrs. E. S. Cole. Two cups good strong yeast, three cups milk, two cups sugar. Flour to make a very stiff batter with the hand. Let it rise over night. In the morning add three cups of sugar and two of butter (some prefer one of butter and one of lard), mix to a cream, two nutmegs, one teaspoon pulverized mace. Let it rise. When well risen pour it into the baking pans, adding a large bowl of stoned raisins and citron. Rise well and bake one hour. CORN STARCH CAKE. Mrs. Porter. Whites of three eggs well beaten, one cup of sugar, one-half cup of butter, one cup of milk, half cup corn starch, two cups of flour, one teaspoonful of cream tartar and half teaspoonful of soda, flavor with lemon. SPRINGFIELD CREAM PUFFS. Mrs. A. P. Flint. Two cups of water, one cup of butter, two cups of flour. Boil the butter and water together, and stir in the flour while boiling. EA Rrnwn * Wholesale and Retail Dealer in Wood and Coal, 410 and 412 A- DrOWn, \ Ninth Street, CAKE. 41 When cool add six eggs, not beaten, and stir well. Drop in pans the size of an egg. Have a quick oven ; bake twenty-five minutes ; avoid opening the oven while baking. Cream for the above two cups of milk, one cup of sugar, three-fourths cup of flour, two eggs beaten with the sugar. Add the flour, and stir into the milk while boiling. Flavor with vanilla. SNOW DROPS. Mrs. Everett. One cup butter, two cups su ',ar, whites of five eggs, one-half cup milk, three cups flour, two teaspoons yeast powder. Bake in small round tins and frost. (Pretty for children's parties). MOUNTAIN CAKE. Mrs. Agard. One cup sugar, one-half cup. butter, one-half cup milk, two cups flour, two eggs, one teaspoon cream tartar, one-half teaspoon soda, nutmeg. Suggestion Frosting will keep a long time without hard- ening, if two or three spoonfuls of dissolved gelatine is stirred in when making. HARRISON CAKE. Mrs. Brewer. To two cups molasses, add one of brown sugar, one of butter, one of sour cream or milk, one of raisins seeded, one of cur- rants, and half a cup citron; a teaspoon each of clove, cinnamon, allspice and nutmeg, and two (small) saleratus. To mix it, cut the butter in little pieces, and put into a saucepan with the molasses ; when the molasses boils up, pour it immediately upon 3^ cups of flour, and add the sugar and half the cream ; stir it well; then add the saleratus, the rest of the cream, the spice, and flour enough to make it the consistency of cup cake, and last the fruit. Bake rather slowly. All cake containing molasses is more liable to burn than that which has none. FRUIT CAKE. Mrs. .Everett. One pound of butter beaten to a cream, one pound fine sugar added by degrees and well beaten. Ten well-beaten eggs added gradually. Beat till light ; then add one pound sifted flour, three pounds well-dried currants, three pounds stoned raisins, two ounces citron, grated rind of a lemon, extract of almond or lemon if pre- ferred, one ounce cloves, two ounces cinnamon, one nutmeg. OaUand Transfer Co. ! 42 CAKE. SUNSHINE CAKE. Mrs. Chickering. Yolks of eleven eggs, one cup of butter, one cup of milk; two cups of sugar, three cups of flour, one teaspoon of cream tartar, half teaspoon of soda. VANILLA CAKE. Mrs. Brewer. One-half cup butter, one and one-half cups sugar, one and one- half cups flour, one-half cup corn starch, one-half cup sweet milk, three eggs, two teaspoons yeast powder, one teaspoon vanilla; stir the corn starch with the butter and sugar, and then add the milk, flour, etc., the whites of eggs beaten to a froth last. This makes nice gold and silver cake, by using the whites and yolks separately of six eggs. The other proportions remain the same. POOR MAN'S CAKE. Mrs. M. S. Root. Two and one-half cups of flour, three eggs, two cups of sugar, one cup of milk, four tablespoons of melted butter, one teaspoon of soda, two of cream tartar. RIBBON CAKE. Mrs. Niswander. Five eggs, reserving two whites for icing, one and one-half com- mon-sized teacup sugar, three-fourths cup butter, not pressed down tightly, one-half cup cold water, three teaspoons baking powder sifted into two cups flour, slightly heaped. Divide the batter, which should be thin, as nearly equal as possible, add to one-half the mixture a teaspoon each of allspice and cinnamon, one-half nutmeg, and one cup currants. Bake in four layers, two of each color, and lay alternately, with icing between. MARBLE CAKE. Mrs. Richardson. White part The whites of four eggs, one cup of powdered white sugar, one-half cup butter, one-half cup sweet milk, one-half tea- sponful soda, one teaspoonful cream tartar, one and one-half cups flour. Black part The yolks of the four eggs, one cup brown sugar, one-half cup molasses, one-half cup sour milk, one-half cup butter, MnmitQin TPP Pn j Office and Depot, 515 Fourth St, f Oakland. Ice delivered to IbU bU , \ all parts of Oakland and Brooklyn. S, D, Smith, Manager. CAKE. 43 one teaspoonful soda, one and one-half cups flour. Spices to suit the taste. Put first into the pan a layer of white and then a layer of black. Much improved by a thick layer of icing. COFFEE CAKE. California Recipe Book. One and a half cups of molasses, one cup of brown sugar, one cup of butter, one and a half cups of strong coffee ; one teaspoon of soda, two eggs, one cup of raisins and one of currants ; spice as you like; flour to make as stiff as cup cake. Nice. DRIED APPLE CAKE. Mrs. Brett. Three cups of dried apples soaked over night. Chop fine and cook with two cups of sugar one-half an hour, then cool ; then add this to one cup of butter, one cup of brown sugar, three eggs, four cups of flour, all kinds of spice, salt two level teaspoons of soda, two level teaspoons cream of tartar, one cup of raisins and one quarter pound of citron. RAISED OR BREAD CAKE. Mrs. Agard. Two cups light dough, one cup butter, two cups sugar, three eggs, one large cup raisins, one-half teaspoon soda, one teaspoon cinna- mon, nutmeg. Beat the eggs very light, and add after working in the butter, sugar, soda and spices. Stir in the fruit and more flour if necessary. Bake at once. 'SPONGE CAKE. Mrs. . s. Cole. One pound sugar, nine eggs beaten three-fourths of an hour, three- fourths pound flour, one glass rosewater, juice and peel of one lemon; peel first. SPONGE CAKE. Mrs. Knowles. Four eggs, one cup sugar, four tablespoonfuls water, one cup flour, one teaspoonful lemon, one teaspoonful yeast powder. Beat yolks and sugar to a cream, add water, then flour and yeast powder, beat ; add whites already beaten to stiff froth, lemon. Bake twenty minutes. m||p ffpoyplpro \ Has issued 846 ^ 2 Accident Foloies, and paid 84,761 44 CAKE. WHITE SPONGE CAKE. Mrs. Buck. One and one-half tumbler sugar" (pulverized), one tumbler flour, one-half teaspoonful salt, one teaspoonful cream tartar, whites of ten eggs, beaten to a stiff froth. Sift sugar, flour, salt and cream tartar five times through a flour sieve. Add gradually to the eggs, beating lightly, flavor to taste. Bake in a very slow oven forty min- utes ; first twenty must not brown. BERWICK. Mrs. Brewer. Beat six eggs, yolks and whites together two minutes ; add three cups sugar, and beat five minutes ; two cups flour, and beat two minutes ; one cup cold water, and beat one minute, the grated rind, and half the juice of a lemon ; a little salt and two more oups flour, with two heaping teaspoons yeast powder, and beat another minute. Observe the time exactly, and bake in cup cake pans. SNOW CAKE. Mrs. Gardner. VERY NICE WITH ICE CREAM. Beat to a cream half cup of butter and two cups of powdered sugar ; add one cup of sweet milk and whites of four eggs, whisked to a froth; sift two cups and a half of flour with a heaping teaspoon of cream tartar ; add this alternately with the whites of eggs. Dis- solve half a teaspoon of soda in a little boiling water, and stir in the last thing. Flavor with almond water. Bake in a moderate oven about three quarters of an hour. ANGEL CAKE. Mrs. Sell. Three gills fine granulated sugar sifted three times, two gills flour sifted three times, add one teaspoon cream tartar and sift three times again; whites of eleven eggs beaten very lightly; add altogether lightly ; one teaspoon almond extract. Bake in slow oven forty minutes. The pan in which it is baked must not be buttered, and should have three standards at the rim, and should be turned bottom upward as soon as removed from the oven. It will steam while cooling and come out readily. Wm tf Enwpll i Notary Public and Conveyancer, 458 Ninth Street, residence WUL L, KUWC1I, j 410 Thirteenth St., First House East of Broadway, Oakland. CAKE. 45 SILVER CAKE. Mrs. M. S. Root. The whites of four eggs, one cup sugar, one-half cup of milk, two cups of flour, one tablespoonful of butter, one teaspoonful of yeast powder. GOLD CAKE. Miss Carrie Root. The yolks of four eggs, one-half cup sugar, one large cup flour, not quite one-half cup milk, one tablespoonful butter, one teaspoon- ful yeast powder. COMPANY CAKE. Mrs. Everett: Sift two teaspoons yeast powder into three cups sifted flour; beat four eggs, add two cups fine sugar ; now stir gradually into the eggs and sugar a half cup of cold water ; next add lightly the prepared flour; last stir in one-half cup of melted butter. (Melt it over the teakettle, but do not allow it to get hot.) Put half the dough in a baking pan ; then to the remainder add one-half teaspoonful each of cinnamon, cloves and nutmeg, and fill a second pan. Mind the rules for cake baking, and you will have two kinds of light and pal- atable cake. Try it. Frost it with the new frosting also quickly made. BOILED ICING. Two cups sugar, water enough to keep from burning ; put on the stove to cook. When the sugar is melted and while hot, add the beaten whites of four eggs, spread on the cake while hot. THE NEW FROSTING. Mrs. Buck. Take a teaspoonful of gelatine ; cover with hot water and set it in a pan of hot water upon the stove until dissolved ; let it cool and then stir in a cupful of powdered sugar. Flavor with almond. FILLING FOR LAYER CAKE. Mrs. Gardner. Take one cup of sugar and a little water bciled together until it is brittle when dropped in cold water. Remove from the stove and stir quickly into it the well-beaten white of one egg. Add to this a cup of chopped hickorynut meat. Place between layers and over the top. 1? A BWH i Wholesale and Retail Dealer in Wood and Coal, 410 and 412 t, A, DrOWll, Ninth Street. 46 CAKE. NUT CAKE. Miss Adelaide Elliott Make the cake the same as for jelly roll. FILLING. Three cups walnuts beaten fine, teaspoon of salt added, whites of five eggs whipped stiff, small cup of sugar. Mix well. Use as jelly. Yolks of eggs used in the cake. ENGLISH WALNUT CAKE. Mrs. . E. Cole. Make a nice cup cake and bake in jelly tins, three layers, half an inch thick. Two pounds English walnuts. Crack the nuts carefully, taking care to remove all bits of shell Select the whole half meats that have the whitest skin for the top. Chop or break the remainder of the meats fine. Put a thin frosting between each byer of cake, and sprinkle thick with chopped meats. Make your frosting thicker for the top, and lay on your large pieces of walnut meat, half 'bury- ing it in the frosting. You can blanch your meats by pouring over them boiling water, but it somewhat destroys the rich flavor of the nuts. CAKE WITH ALMOND FILLING. Mrs. Niswander. Four eggs, three cups flour, two cups sugar, one cup milk, three- fourths cup butter, two teaspoons cream tartar, one teaspoon soda ; beat eggs together, cream the butter and sugar, sift cream tartar into flour, dissolve soda in milk. Bake in eight thin layers. FILLING. Blanch and chop finely one pound almonds, mix with one teacup sugar, beaten yolks of two eggs, and one-half pint of thick sour cream. Lastly add whites, beaten to a thick froth, with vanilla to taste. LEMON CAKE. Mrs. Craig. Make the filling first as follows : place the grated rind and juice of one large lemon in a tin cup with one teacup of white sugar. Set in a dish of boiling water on the fire, stirring occasionally until the sugar is dissolved. Then add the beaten yolk of one egg with a piece of butter the size of an egg, and stir until it thickens. Have ready the white of the egg beaten to a froth to be added last, and set the mixture aside to cool. Get Yonr Stamping; and Embroidery J " 6 " 6 CAKE. 47 Make a cake of one cup of sugar, two tablespoons melted butter, three eggs, four tablespoons milk, a little salt, one and a half cups of flour, and two teaspoons yeast powder. This will make four sheets baked in jelly cake tins. AMBROSIA JELLY FOR CAKE. Mrs. M. S. Root. One egg, one cup of sugar, three large apples grated, and one lemon (without the skin). Let it boil and spread between cake. CHOCOLATE CAKE. Miss Lizzie Myrick. Two cups of sugar, one cup of butter, three and one-half cups of flour, five eggs, leaving out the whites of two ; half cup of milk, half cup of water, two teaspoonfuls of yeast powder. Bake in one sheet or in layers. Frosting. Whites of two eggs, one and one-half cups of pow- dered sugar, six tablespoonfuls of grated chocolate, two teaspoonfuls of vanilla. CHOCOLATE CAKE. Mrs. Craig. One cup butter, two cups sugar, five eggs, leaving out two whites, one small cup milk, three cups of flour, one teaspoon soda, two tea- spoons cream tartar. Bake in two long pans. For the frosting beat the whites of two eggs to a stiff froth, one and one-half cups of sugar, two teaspoons of grated chocolate. The cake must be cold before the frosting is put on. CHOCOLATE ECLAIRS. Mrs. Morse. Four eggs, the weight of the eggs in sugar, half their weight in flour, one-fourth teaspoonful soda, one-half teaspoonful cream tartar; bake in little tins. CHOCOLATE ICING FOR ECLAIRS. One-fourth cake chocolate, one-half cup sweet milk, one table- spoonful corn-starch, one teaspoonful vanilla. Boil until thick, then sweeten with powdered sugar, taking care to make it sweet enough. COCOANUT CAKE. Miss Cara M. Fisher. Six eggs, reserve the whites of four for frosting ; beat whites and Mice F Q Rnpll 5 Decorative Art Booms. Fancy Work of all Einds. Mlbb L, 0, BUOllj \ 11I8 Washington Street, Oakland. 48 CAKE. yolks separately, three cups of sugar, small half cup of thick cream, one cup milk, one teaspoon soda, two teaspoons cream tartar, four cups of flour, bake in jelly-cake tins. Filling. Two and one-half cups sugar ; add a little water and boil until on dipping into it a broom wisp, bent into a loop by hold- ing the ends between the thumb and fingers, a web is formed, then remove from the fire ; add the four beaten whites, beat till cold ; pile the cakes with a layer of frosting with desiccated cocoanut sprinkled on it between them and over the whole. If the above quantity of cake proves more than is needed for the loaf of cocoanut cake, add some flavoring extract, and make a plain loaf or make jelly cake with it. LEMON CAKE. Mrs. Israel Knox. Small. half cup of butter, one cup of sugar, two eggs, half cup of sweet milk, two and- a half cups of flour, one and a half teaspoons yeast powder, bake in jelly tins, three layers. Filling Three-quarters of a cup of cold water, two heaping tea- spoons corn starch, juice and rind of one lemon, three-quarters cup of sugar; boil all until clear, then add the well-beaten whites of two eggs into the hot mixture. ORANGE CAKE. Mrs. Agard. One and one-half cups of sugar," two cups of flour, one-half cup of water, one teaspoon cream tartar, one-half teaspoon soda, yolks of five eggs, whites of three, salt, grated rind and juice of one orange. Bake in layers and spread each with a frosting made with the whi.es of two eggs, grated rind and juice of one orange, and sugar. JELLY CAKE. Mrs. Buck. One cup sugar, one cup sweet milk, two cups of flour, one egg, two tablespoonfuls melted butter, two teaspoonfuls cream tartar, one teaspoonful soda. Beat the butter and sugar with two tablespoonfuls milk, add the egg well beaten, white and yolk separately, two yolks will do, dissolve the soda in milk, add gradually, stirring to a cream, sift cream tartar with flour. Flavor to taste : bake in a very quick oven, in papered tins. Horace Davis' Flour at Fish & Go's, Eighth and Market, CAKE. 49 JELLY ROLL. Mrs. Collins. Three eggs, one cup sugar, one cup flour, one heaping teaspoon yeast powder, six or eight teaspoons water, pinch of salt; bake in dripping-pan, lay on towel and roll. JELLY FRUIT CAKE Mrs. Carpenter. Two cups of sugar, one cup of milk, three eggs, three cups flour, two-thirds cup butter, one teaspoon cream tartar, one-half teaspoon soda. Take two pans, and put one-half of the above mixture for the plain cake, anc into the other half put one tablespoon of molas- ses, one large cup chopped raisins, one-fourth pound sliced citron, one teaspoon cinnamon, one-half teaspoon alls-ice, one-half nutmeg, one-fourth pound flour ; bake each in two thin cakes, alternating the light with the dark, spreading jelly between. HARLEM JUMBLES. Mrs. Dart. Three-quarters of a pound of butter, one pound of white sugar, one pound and a half of flour, three eggs. NAHANT BUNS. Miss Perkins. Three -cups of sweet milk, one cup each of yeast and sugar, flour enough for a stiff batter. Raise over night ; in the morning add one cup each of sugar and buttter, une grated nutmeg, one teaspoonful of soda, enough flour to make it stiff like bread. Ltt it rise, then cut it like biscuits, and rise again. Bake in a hot oven. PANCAKES. Mrs. Gardner. One cup of white sugar, two or three eggs, one-half pint of sweet milk, tablespoon of melted butter or lard, a little nutmeg and salt, one teaspoon of cream tartar, one-half teaspoon of soda ; make the batter rather stiff, and drop from a spoon into hot lard and fry. DOUGHNUTS. Mrs. Everett. Four cuj s of flour, one cup sifted sugar (brown), one cup sour milk, two eggs, one-half teaspoonful soda, one teaspoon each of cin- namon, clove and salt, and a piece of butter as large as an egg. j Ladies ' and Gentlemen's Ice Cream and Coffee Saloon, \ 416 Twelfth Street. Wm, J. F Laage, Prop, 50 CAKE. Sift the soda, salt, and spice into the flour. Beat the eggs, stir in the sifted sugar, then add the butter (melted), and next the sour milk. Now add the prepared flour, (not by degrees), stir, and roll out. DOUGHNUTS. Mrs. Dyer. Three eggs, two cups sugar,' one cup milk, one teaspoon butter, two teaspoons yeast powder, a little salt, spice to taste, and enough flour to roll out. (If the sugar is dissolved in warm milk, doughnuts will not absorb the fat in which they are cooked.) CRULLERS. Mrs. Doe. One coffee cup of sugar, one coffee cup of cream, one egg, one nutmeg, two dessert spoonfuls of yeast powder, flour enough to roll, and cut not quite a fourth of an inch thick. CRULLERS. Mrs. Agard. One cup sugar, butter the size of a Hickorynut, three eggs, one cup sweet milk, nutmeg, flour in which is sifted two heaping tea- spoons baking powder. CARAWAY COOKIES. Mrs. Craig. One cup sugar, three eggs, one cup butter, one teaspoon caraway seed, two teaspoonfuls baking powder, flour enough to roll out well. (In all recipes which call for molasses, remember that New Orleans molasses is far preferable to syrup.) GINGER CRACKERS. Mrs. Mary A. Knox. One cup molasses, one cup sugar, one-half cup butter, one-half cup hot water, one teaspoonful cream tartar or yeast powder, one- half teaspoonful soda, one tablespoonful ginger; make very stiff with flour, and roll thin. GINGER BREAD. Mrs. Agard. One cup molasses, one-half cup butter, one teaspoon cream tartar in one cup cold water, two teaspoons soda, flour sufficient to make as thick as ordinary cake ; spice with ginger or clove. Gelatine anil Ginger at Kelsey & Flint's. CAKE. 51 OLD-FASHIONED SUGAR GINGER BREAD. Mrs. Agard. One and one-half cups sugar, one cup butter, two eggs, two tea- spoons ginger, one teaspoon soda dissolved in a little hot water, flour. Knead stiff, roll thin, bake quickly. MOLASSES GINGER BREAD. Mrs. R. E. Cole. Two cups of best New Orleans molasses, one cup of thick sour cream, one teaspoonful soda, one egg, butter size of small egg. Rub your soda free from lumps and stir dry into your molasses, soften your butter so that it will easily mix in, add that with your well- beaten egg, also one-half teaspoon of allspice, one-half teaspoon cinnamon, one-fourth teaspoon of cloves, pinch of salt, enough flour to make as stiff as cup cake; the quantity of flour depends somewhat on the thickness of the cream. Bake in slow oven. GINGER CAKE. Miss Ferry. One cup of molasses and one of sugar; one-half cup of butter, one egg, one teaspoon of soda, one cup of hot water, one teaspoon of cinnamon, one of ginger, and a very little salt. ROCHESTER MOLASSES COOKIES. Mrs. Brewer. Three cups New Orleans molasses and two even tablespoonsful soda, stirred to a froth. Add three well beaten eggs, one pup lard, on9 teaspoon each of salt, ginger and cinnamon; stir thoroughly and mix very stiff with flour. Sift sugat'over them after they are rolled, and bake in a quick oven. CALOU & SCHBV ANTON, 1916 San Pablo Avenue, Oakland, The renovating of fine CLOTHS, BLANKETS, CURTAINS, FLANNELS and LACES a specialty. No Machines Used. LIGHT DESSERTS. AMBROSIA. J/rr. Israel Knox. DELICIOUS. Pare and cut in small pieces twelve oranges, pare and slice from two to six bananas, grate two cocoanuts ; place first your oranges in a glass dish; sugar to taste; then put on the bananas and sugar, then the grated cocoanut and another sprinkle of sugar, and you have a delicious, as well as ornamental dessert. Your own taste will dictate the amount of sugar needed. Some leave out the bananas entirely. CHOCOLATE BAVARIAN CREAM. Mrs. C. A. Grow. One pint of cream, one cupful of milk, one-half cup of sugar, one ounce of chocolate, half a package of gelatine ; soak the gelatine in half of the milk, and whip the cream to stiff froth; scrape the choco- late and add two tablespoonfuls of sugar to it; put over the fire with one tablespoonful of hot water, stir until smooth and gla sy ; have the remaining half cup of milk boiling, stir the chocolate into it and add the gelatine ; strain into a tin basin and add sugar ; set in a pan of ice-water, and beat the mixture until it begins to thicken, then adc the whipped cream, and when well mixed turn into a mold. Serve when hard with whipped cream. / CHARLOTTE RUSSE. Mrs. Israel Knox. One quart cream, whites of eight eggs; place the cream on ice foi two or three hours; beat it well; beat eggs to a stiff froth; mi> together, sweeten to taste, and flavor with vanilla. Take one-half box Cox's gelatine, pour on a little cold water, anc let it stand an hour ; then pour on boiling water enough to dissolve and stir it into the cream. When about half set pour into the mold which must be lined with sponge cake. SHERBET. Mrs. Flint. Rub rind of three lemons into eight ounces of sugar, one pint o cold water, the juice of three lemons and of two sweet oranges; twc Buy your Fisli of Edwards Bros. 468 Eleventh St. LIGHT DESSERTS. 53 or three times this quantity may be used, and freeze the same as ice- cream . ISINGLASS BLANC MANGE. Two ounces of isinglass, three pints of milk, half a pound of sugar, lemon ; boil five minutes. SPANISH CREAM. Mrs. S. Woods. Soak one-half box of gelatine in enough cold water to cover, one hour; one pint of milk, let it come to a scald; yolks of four eggs, one small cup of sugar. Turn the gelatine into the milk and stir just enough to dissolve ; pour some of the hot milk into eggs and sugar; then put all together and stir rapidly until it begins to thicken like custard; add whites well beaten, after removing from the lire ; flavor and pour gently into mold. Serve with whipped cream or custard. TAPIOCA CREAM. Mrs. Agard. One quart milk, three tablespoons tapioca, three eggs, one-half cup sugar, flavoring. Soak the tapioca over night in cold water; in the morning heat the milk and stir in the tapioca; when boiling, add yolks of eggs and sugar ; when as thick as cream remove from the fire ; when cool, flavor and spread with the whites of eggs whipped and sweetened. PINK CREAM. Mrs. E. S. Cole. Whip one pint of thick sweet cream with one cupfull of currant jelly, sweeten and serve in jelly glasses. Currant, raspberry, or strawberry juice may be used in place of jelly. BANANAS AND CREAM. Mrs. Agard. Peel and slice the fruit, and set on ice for a few hours ; whip and sweeten the cream and spread over, or serve with the fruit, or sprinkle sugar over the fruit, and pour around it the cream unwhipped. ORANGES FOR LUNCH. Soak half a box of gelatine in a cup of cold water, when soft, add two teacups of boiling water, when entirely dissolved add one teacup The wife and daughter of a prominent citizen assures us they feel that they cannot do without Kalliodont. 54 LIGHT DESSERTS. of sugar, the juice of six oranges and also of two lemons; strain this; have ready oranges prepared by cutting the part next to the stem, about one-third from the top of the orange ; carefully remove the inside which may be used in making the jelly, fill with the jelly; replace the upper part and tie with a narrow ribbon. STRAWBERRY ICE. Mrs. Agard. Four lemons, juice only, four cups sugar, four cups water, two pounds of strawberries, and one cup of sugar. Make a lemonade of the lemon juice, sugar and water; stand on ice. Mix the berries with one cup of sugar, and when the juice is somewhat extracted, mash the fruit smooth; add more sugar if desired. When ready to freeze, stir the strawberry into the lemonade and freeze as cream. PEACH CUSTARD. Mrs. Abernethy. One can of peaches, three eggs, three cups milk, one-half cup sugar, two tablespoons corn starch, butter size of a walnut. Scald the milk, stir in com starch, wet in coid milk, and cook till thick ; take off the fire, beat in the sugar, butter and beaten yolks of the eggs, put in the white of one, whisk thoroughly. Drain the syrup from peaches, and cover the bottom of baking dish with them, and pour the mixture over. Bake in quick oven from ten to fifteen minutes, or till custard is set ; then spread with a meringue of the whipped whites flavored with peach juice; brown on top; to be eaten cold. OUR FAVORITE APPLE MERINGUE. Mrs. Van Blarcom. Half fill your dish with a rich apple sauce flavored with the rind of a lemon ; make a boiled custard with the yolks of eggs only, and pour it over the apples. Make with the whites of the eggs, a merin- gue and pile it prettily over the custard. If your dish will bear the heat, set in the oven to brown a little. If in a glass dish and you have no "salamander," do as we do ours brown with the fire shovel made hot. ICE CREAM. Mrs. Israel Knox. Two quarts milk, half box Cox's gelatine soaked in a little cold milk, one quart of cream, one pint of sugar; flavoring to taste. Pour the boiling milk on the soaked gelatine, add the sugar ; when this All Kills of Fancy fork at 1161 Broadway. LIGHT DESSERTS. 55 mixture is thoroughly cold, add the cream and flavoring and freeze. This makes one gallon when frozen. ICE CREAM. Mrs. Buck. To one quart of milk add, while cold, one-half teaspoon of Sea Moss Farina, bring to a boil, stirring often ; let it cook slowly thirty minutes. Set aside to cool. When cold whip one pint of sweet cream, and whisk all briskly for two or three minutes ; sweeten and flavor to taste. Less cream will do. ICE CREAM. Mrs. Niswander. One quart milk, three eggs, one pint cream, one coffee cup white sugar, one tablespoon vanilla, one tablespoon corn starch, slightly heaped; hea't milk to boiling point; stir in sugar and corn starch ; dissolve in a little cold milk; cook ten minutes; remove from stove, and add the well beaten eggs. Set away to cool. When ready to freeze, add the cream and vanilla. This makes three quarts when frozen, TRIFLE. Mrs. Luke Doe. A layer of sponge cake in a dish. Make a soft custard, and flavor with vanilla. Blanch beforehand a cup of almonds, chop fine and soak them in a teaspoon of vanilla. Directions for Mixing. Pour the custard over the layer of cake, then sprinkle over it the nuts ; then over that a layer of raspberry jam, or any other kind you may prefer ; finally cover with whipped cream. MACAROON PUDDING. Mrs. Bartlett. Take macaroon cakes, put them in a deep glass dish, pour over them warm soft custard. Beat the whites of eggs with or without currant jelly ; take it up with a spoon and dot the cakes as they rise to the top closely with it. This is a very pretty dish for lunch. COCOANUT AND CHOCOLATE BLANC MANGE. Mrs. Van Blarconi. One quart milk, four tablespoonfuls corn starch, let these b~6il together for at least fifteen minutes; when boiled beat in the whipped whites of two eggs. Divide the blanc mange. Into half of it stir the grated meat of a cocoanut. Into the other half grate (while still hot) two squares of chocolate. Pour one upon the other as in marble cake. Tie Travelers Ins, Co, of Hartford, Conn. 0ffioe ' * W7 st " 56 LIGHT DESSERTS. A DELICIOUS DESSERT. Mrs. Van Blarcom. Bake a sponge cake in a shallow tin, so that the cake will be about two inches thick when done. Over this pour some boiled custard. Just before serving slice peaches and put a layer over the cake ; then beat the whites of the eggs to a stiff froth, with very little sugar, and put over the top. Use only the yolks of the eggs for your custard. If the peaches are out of season oranges may be used. SWEET CREAM. Mrs. G. IV. Hume. One quart of milk, four eggs, one box gelatine, one cup of sugar, a half pound of crystalized fruit. Soak gelatine three hours in one cup of water, then scald milk, sugar and gelatine together, divide in equal parts, into one put the beaten yolks and 'strain, when cool stir into this part one-half the beaten whites slowly, into the other half beat the remaining whites of eggs; line a form with the ' crystalized fruit, pour in alternately the cream ; flavor with lemon and vanilla. To be made the day before, and to be eaten with custard. Oakland Home Insurance Company, OF OAKLAND, -JSSE & liP 1 CALIFORNIA. Cash Capital, - $200,000,00 Transacts a general Fire Insurance Business. Agencies in all the principal localities on the Pacific Coast. The only Fire Insurance Company incorporated on the Pacific Coast outside of San Francisco, and whose assets are not liable to sweeping conflagrations. Head Office, 469 Ninth Street, Oakland, Cal. JOHN P. JONES, President WM. F. BLOOD, Secretary. Jos. S. EMERY, Vice-President. L. B. EDWARDS, Gen* 1 Agent. R DELICACY OF FLAVOR AND GREAT STRENGTH MERTEN MOFFITT & CO.'S CIICEITR1TED FLIfOlllfi EITIKTS Are unrivaled. They are used and endorsed by nearly all the leading hotels on the Pacific Coast, and their popularity is attested by the fact that their sale is greater than that OF ALL OTHER Flavoring Extracts on the Pacific Coast combined. MERTEN MOFFITT & CO.'S SUPERIOR CELERY SALT Is one of the most agreeable condiments that can be used on the table. It possesses in a convenient and concentrated form the flavor of the Celery Plant, and is a delicious addition to Soups, Gravies, Stews, Salads, Cheese, etc., etc. E v ERY WELL ORDERED HOUSE SHOULD KEEP MERTEN MOFFITT & CO.'S FURNITURE REVIVER. It both cleans and polishes the furniture at one operation with very little labor, and the most inexperienced person can use it. It DRIES QUICKLY and leaves no greasy or sticky surface. The largest furniture dealers and piano and sewing machine establishments use it. TRY IT ! ! Pint Bottles at 50 Cents per bottle.' MERTEN MOFFITT & GO'S NON-POISONOUS SILVERING SOLUTION Deposits a coat of pure silver on plated ware, saving the wear on the original plating. It is an excellent thing to clean and renew Harness. Mountings, Door Plates, Stair Roads, Wash Stand Fittings, etc., and for cleaning Solid Silver it has no equal. It is perfectly harmless to the hands and will not scratch the finest Plate. Ask VOUr Grocer for it!! C. R. HANSEN & CO. wptogmeni 1 10 Geary and 624 Clay Streets, SAN FRANCISCO, CAL. Furnish on Short Notice and Free of Charge Good Clerks, Stewards. Bakers, Waiters, Porters, Bell-Boys, Dishwashers, Kitchen Help; Also Housekeepers, Cooks, Laundresses, Waitresses. Chambermaids, Nurses and Girls for all kinds of Housework, of all Nationalities. ALSO, Experienced Farm Foremen, Farm Hands, Teamsters, Blacksmiths, Hay Pressers, Harvest Hands, Milkers, Wood Choppers, Butter or Cheese Makers, Engineers, Carpenters, Painters, Coopers, Wheelwrights, Foremen, Loggers, Timber-Fallers, Saw- Mill Crews, Miners, Brickmoulders and Setters, Quarry men, Railroad Laborers and Laborers for all kinds of work in any number. TELEPHONE No. 495. 110 Geary Street,! TBW VStt }624 Clay St., S. F. PASTRY AND PUDDINGS. Pastry should be handled with the lightest of fingers. Use the knife with a quick stroke that the paste be not dragged, and in cov- ering a pie, on no account pound or press the border together roughly. The proportion commonly used is four cups of flour to one and a half cups of shortening (half lard, half butter). About a coffee cup of water will give this the right consistency (ice-water is best). This makes three pies. Reserve one-half or more of the butter ; chop the remainder of the shortening into the flour with a knife, add the water, mixing lightly and quickly; flour the board and rolling-pin, roll out, hand- ling lightly ; put the reserved butter in little pieces over the paste, sprinkle with flour, fold up the paste, and roll again. One light rolling and spreading, with proper handling, makes better and lighter crust than many "turns." Be particular about the heat of the oven! If not hot enough, the paste will become soggy and dull; if too hot, it will become set and burn before it is done. PUFF PASTE. Mrs. B. One quart flour, three-quarters cup butter, yolk of one egg ; chop half the butter into the flour, stir the beaten egg into half a cup of ice water; mix, roll out thin, spread with one-third of the remaining butter, fold, roll again, and so on till the remaining butter is used up. Set in a cold place ten or fifteen minutes before using. Wet with beaten egg, while hot. LEMOM PIE. Mrs. D. W. C. Gaskill One grated lemon, one cupful of boiling water, a heaping table- spoonfnl of corn starch, one cupful of sugar, butter size of an egg, two eggs, yolks and whites beaten separately ; add the sugar and butter while boiling; remove from the stove, and add the eggs and lemon. When baked add the whites of the eggs with a little sugar ; and return to the oven to brown. Ottlani Transfer Co. 60 PASTRY AND PUDDINGS. LEMON PIE. Mrs. Craig. The juice and yellow rind of one lomon, one cup sugar, one cnp of milk or cream, the yolks of three eggs, one tablespoonful of corn starch, and a pinch of salt ; line a plate and bake the mixture, then beat the whites to a stiff froth, stir in lightly a spoonful of powdered sugar ; spread on the pie and brown lightly. LEMON PIE. Mrs. C. C. Wheeler. One lemon, one egg, one cup sugar, two apples grated, and one teaspoonful of corn starch ; bake with one crust; make a meringue for the top of the white of one egg and a teaspoonful of sugar; then brown. LEMON TARTS. Mrs. Carpenter. One lemon, juice squeezed and rind g/ated, three eggs, one teacup sugar, two tablespoons melted butter; mix well and bake in small tins with good pastry. RAISIN PIE. Mrs. W. Boil one pound chopped raisins covered with water one hour ; let them cool, then add one chopped lemon, one cup of sugar, two tablespoons corn starch ; add lemon juice last ; bake between two crusts ; this quantity will make three pies. APPLE PIE Mrs. Collins. Cut in quarters nice tart apples, or if your apples are not tart use half a lime with them ; line the plate with your crust, and before filling lay two tablespoons brown sugar on the bottom, with a light sprinkle of flour over it. Lay on your apples in rows around the plate, fitting them together smoothly ; add a piece of butter the size of a walnut, a scatter of cinnamon and nutmeg, and a tablespoonful of water ; cover with crust and bake. CUSTARD PIE. Three eggs to a pint of milk, two tablespoons sugar, a little salt. Beat yolks and whites separately, add milk, then the sugar ; line a plate, fill and bake immediately. KB n WP! 1 \ Notary Public and Conveyancer, 458 Ninth Street, residence , nil H DUj j 410 Thirteenth St., First House East of Broadway, Oakland. PASTRY AND PUDDINGS. 61 TRANSPARENT TARTS. Mrs. Collins. Line small oval fluted cake tins with paste, and put in filling made as follows : Four eggs, two cups sugar, three-fourths cup of butter; beat together as for cake. Add the juice of two oranges, one teaspoon each of lemon and vanilla. Bake about ten minutes. COCOANUT TARTS. Mrs. E. S. Cole. Take one and one-half cups of sugar, a piece of butter the size of an egg, and braid them together ; then four eggs and half a cup of sugar beaten to a froth ; mix all together with a cup and a half of milk, then add six cups of grated cocoanut. Put into scalloped tins lined with a rich paste. STRAWBERRY SHORT-CAKE. Miss Ella Glenn. One pint of flour, a piece of butter the size of an egg, and one and a half teaspoons of yeast powder ; mix with milk as soft as you can knead, handle lightly, place in two round pans, bake quickly ; split, butter, and fill plentifully with berries and sugar, cover with the other crust, put in the oven for a few minutes; serve. A little thick cream poured over the berries is an improvement. SQUASH PIES. Mrs. Brewer. One pint squash, one quart milk, one cup sugar, three eggs, one tablespoonful butter, a little salt, a teaspoon of lemon extract. Strain the squash through a sieve, boil the milk with the salt and butter in it ; mix the .squash, sugar, and flavor, and pour on gradually the boiling milk, adding last the eggs well beaten, yolks and whites together. Have the pastry ready in the tins, and bake immediately in a quick oven. If the squash is not dry add to it three small crackers, rolled very fine. MINCE PIES. Mrs. J. H. Brewer. Chop the meat, suet and apples separately, and measure the ingre- dients thus : three bowls of meat, three of apples, one of suet, one of citron cut small, two of raisins, two of currants, four of sugar, one of molasses, two of boiled cider, and one of some kind of syrup PrpifontinnonTr J Ladies' and Gentlemen's Ice Cream and Coffee Saloon, UyfflCUUUplJf, 1 416 Twejftb Street. Win. J. F Laage, Prop, 62 PASTRY. AND PUDDINGS. from fruit. (The vinegar left from sweet pickles will take the place of cider, and fruit syrup). Add powdered clove, nutmeg, cinnamon, and salt to suit the taste. CREAM PIE. Mrs. N. B. Carpenter. Make the crust; after putting' it on the plate, prick it (so that it will not raise up in blisters) and bake it. Put one pint of milk in a pan over a kettle of boiling water ; beat well the yolks of two eggs, add a tablespoonful of corn starch dissolved in a little cold milk (reserved from the pint), one small cup of sugar ; stir this into the boiling milk smoothly; when it thickens flavor with vanilla. Pour this into the well-baked crust ; beat the whites, add two spoons of sugar, spread over the top, place in the oven to brown. LEMON PUDDING. Mrs. Brewer. One quart of milk, four eggs, one pint bread crumbs, one cup of sugar, butter the size of an egg, one lemon ; grate the rind of the lemon, beat the yolks of the eggs well, and mix with milk, crumbs, and sugar.; put in buttered dish, and lay the butter in little bits on top. Bake a light brown; and when cold beat the whites of the eggs to a stiff froth, and add one-half cup sugar, and a little more than half the juice of the lemon. Spread over the pudding and brown in the oven. BREAD PUDDING. Mrs'. Agard. One quart hot milk, one pint bread crumbs dry and fine, four eggs, two tablespoons melted butter, one-fourth teaspoon soda in hot water, nutmeg. Stir the crumbs into the hot milk. Beat yolks of eggs very light and add with the butter nutmeg and soda. Last add the whipped whites. Bake and eat hot with lemon sauce. ENGLISH PLUM PUDDING. Mrs. Craig. One pound bread crumbs ; one-half pound leaf suet chopped fine ; one pound raisins stoned, one pound currants, one-half pound mixed preserved citron, lemon and orange thinly sliced ; one-half nutmeg grated ; one teaspoon each of cinnamon, clove and salt ; one large cup sugar ; one cup flour ; three teaspoons yeast powder, twelve eggs. EA BiinTini \ Wholesale and Retail Dealer in Wood and Coal, 410 and 412 ' L ti im ! I Ninth Street. PASTRY AND PUDDINGS. (53 Place the mixture in a tin dish with a perfectly tight cover and set it in a large kettle that can also be covered close. Keep plenty of boiling water in the kettle, but not enough to boil over the top of the pudding-dish. Boil eight hours. ENGLISH PLUM PUDDING. Mrs. Morse. Two cups flour, two cups of sugar, one cup of milk, one nutmeg, one teaspoonful salt, four teaspoonfuls baking powder, one-half pound currants, one-half pound stoned raisins, chopped fine, one-half pound suet chopped fine. Steam four hours. Hard sauce One cup sugar, one-half cup butter, four tablespoons currant jelly whipped to a cream. ENGLISH PLUM PUDDING. Mrs. R. E. Cole. One cup molasses, one cup sweet milk, two cups suet, two cups raisins, two cups currants, one-half pound citron, one-half pound candied lemon peel, one-half teaspoon soda, one teaspoon cream tartar ; salt well ; all kinds of spice, flour enough to make stiff as fruit cake. Steam three hours. SNOW PUDDING. Mrs. McLean. One-half box of gelatine, dissolved in one pint of water; add peel of two and juice of one lemon, two and one-half cups of sugar ; strain, and when it begins to jelly, beat in thoroughly the whites of five eggs, previously well beaten, and put in the mold. With the yolks of eggs make a boiled custard and pour around the form just before serving. CORN STARCH PUDDING. Mrs. Gardner. One pint of sweet milk, whites of three eggs, two tablespoons of corn starch and a little salt; put the milk in a dish and place in a kettle of hot water on the stove, and when it reaches the boiling point add the sugar, then the starch, dissolved in a little cold milk, and lastly the whites of the eggs whipped to a stiff froth. Beat it, and let cook a few minutes. Then pour into a mold. For sauce, make a boiled custard as follows : Bring to boiling point one pint of milk; add three tablespoons of sugar, then the beaten yolks, thinned by adding a little milk, stirring all the time until it thickens, but not so long as to curdle. Flavor with vanilla. The Travelers ] Is tb9 OBljr ac f c r a mpaa7 ttat has 64 PASTRY AND PUDDINGS. PLAIN SUET PUDDING. Mrs. Agard. One cup chopped suet, one cup milk, two cups flour, one-half cup molasses, one cup raisins or currants, one small teaspoon soda, salt, cinnamon and nutmeg. Steam three hours; serve with sauce. LEMON SAUCE FOR SUET PUDDING. One-half cup sugar, very small piece of butter, stir to a cream ; add one egg well beaten, and the juice of one-half of a lemon. Just before serving, add a little boiling water, stirring well. OMELETTE PUDDING. Mrs. Abernethy. P'our eggs beaten, whites and yolks separately, one cup milk, one slice bread, salt. Boil the milk, pour it over the crumbled bread, and beat it fine. Add beaten yolks of eggs, salt, and lastly the whites beaten stiff. Pour half the mixture in the hot buttered spider. When the bottom is brown, put the spider in a hot oven until the eggs set, lay slices of peaches sprinkled with sugar on one half, and turn the other over them. Eat hot. It does not hurt the first one to stand while the second is cooking. It is nice as an omelette, or with oysters or tomatoes instead of peaches. BATTER PUDDING. Mrs. Green. Eight eggs, eight tablespoonful of flour, one quart of milk, bake in cups. BAKED BATTER PUDDING. Mrs. Knox. WITH STRAWBERRY SAUCE. Beat six eggs with eight heaping tablespoons of flour until smooth; stir this mixture thoroughly into one quart of fresh milk; salt to taste; strain into a buttered dish. Bake in a moderately quick oven one-half hour or until it rises and breaks open on the top; serve immediately. To be eaten with a sauce made of one cup of sugar, one-half cup butter beaten to a cream, and one-half cup strawberries stirred in. FRUIT PUDDING. Miss Carrie Perkins. One cup molasses, one cup milk, one teaspoonful saleratus, two eggs, three cups flour, one-half cup melted butter, one cup r?.isins, one cup currants. Boil two hours. Use Kelsey & Flint's Flavoring Eitracts, PASTRY AND PUDDINGS. 65 RICE PUDDING. Mrs. Everett. (Best ever made in spite of its being the cheapest.) One quart milk, two heaping tablespoonfu s rice, a piece of butter size of a walnut, and a little salt. Two tablespoonfuls of sugar. Bake in a slow oven two hours ; stir twice during the first hour. Eaten either hot or cold, with or without sauce. If you are using your oven this pudding can be cooked upon the back of the stove the first hour. Flavor with cinnamon. CARROT PUDDING. Mrs. M. P. Downing. One cup of grated carrots, one cup of grated potatoes, one cup of suet, one cup of sugar, one cup of currants, two cups of flour, two tablespoonfuls of milk, sweet or sour; use soda if you have sour milk; yeast powder if sweet milk; use spices, cinnamon and cloves, also nutmeg. Steam in a pudding mold three hours. COFFEE PUDDING. Mrs. M. E. Shaw. Sufficient coffee to moisten one quart of bread crumbs, one cup of brown sugar, one cup each of raisins, currants and citron, three eggs, one teaspoonful of soda, season with different spices and steam one hour. To be eaten with a good ;:udding sauce. SWEET POTATO PUDDING. Mrs. Richards. Boil one quart of sweet potatoes very tender, rub them while hot through a colander, add six eggs, twelve ounces of powdered sugar, ten ounces of butter, nutmeg and lemon. Line the dish with a paste ; when baked sprinkle the top of the pudding over with sugar, and cover it with bits of citron. QUEEN'S PUDDING. Mrs. Bartlett. One pint of bread crumbs to one quart of milk, one cup of sugar, the yolks of four eggs well beaten, the grated rind of one lemon, piece of butter the size of an egg. Bake until done but not watery, then whip the whites stiff, and beat in one cup of sugar, in which stir the juice of a lemon. Spread the pudding with any kind of preserves you prefer or currant jelly, pour the whites of the eggs over it, and return to the oven to brown, serve with cold cream. Care for Conption, at Fish & Go's, Eighth and Market, PASTRY AND PUDDINGS. SNOW PUDDING. Mrs. Porter. Two tablespoonfuls of gelatine dissolved in a cup of boiling water, two cups of sugar, the juice of two lemons, the whites of two eggs beaten to a stiff froth. Mix all together and stir briskly three- quarters of an hour ; set away in a glass dish to cool. SAUCE FOR SNOW PUDDING. Yolks of two eggs, three tablespoonfuls of sugar and one whole egg, one pint of milk, put in a pail and set in a kettle of boiling water until it begins to thicken. INDIAN PUDDING. Mrs. W. F. Kelsey. One quart milk put on to boil, with a pinch of salt. Stir together five good (not heaping) tablespoonfuls of corn meal, one cup of syrup ; add to boiling milk, stirring all the time. Cook until thick, butter a dish, turn pudding into it; when milk-warm add two well- beaten eggs ; bake slowly for two or three hours. SAUCES FOR PUDDINGS, ETC. No. i. Cream sauce. Boil half a pint of cream, thicken very little ; add a lump of butter as large as a walnut, half a cup of fine sugar. When' cold, add one lemon, rind and juice, grated or sliced, or nutmeg. No. 2. Stir together one cup of butter and one cup of sugar, yolk of one egg, one teaspoonful of flour ; slice a lemon, and put all into a bowl or pitcher, add half a pint of boiling water. No. 3. Beat equal quantities of white sugar and butter to a cream, adding a little grated nutmeg, and beat all well together ; put in a cool place to harden before using. No. 4- Take one cup of mollasses, one cup of vinegar, half cup of but- ter ; simmer together and flavor with nutmeg. No. 5. One cup sugar, one-half cup of butter, one tablespoonful flour, one cup boiling water. Flavor with lemon or vanilla. Bny yonr Fisli of Edwards Bros. 468 Eleventh St, PASTKY AND PUDDINGS. 67 OYSTER SAUCE. Mrs. Brewer. FOR BOILED CHICKEN. Small plump oysters three dozen ; butter three ounces, flour one dessert spoonful ; the oyster-liquor, milk or cream, quarter pint ; a little salt, and cayenne. Strain the liquor into a sauce-pan, and put it, with the oysters in it, where it will heat slowly, but not boil. Then take out the oysters, and add to the liquor three ounces butter, smoothly mixed with the flour ; stir without ceasing till it boils and is perfectly mixed, then add the milk or cream and stir till it boils again ; add the salt and pepper, and then the oysters, and keep by the fire till thoroughly hot. Turn into a well heated tureen, and send immediately to the table. DRAWN BUTTER. (FOR FISH, ETC.) Mix well two teaspoonfuls of flour with two-thirds of a teacup of butter; stir this in five large spoonfuls of boiling water; stir till the whole boils up once and it is ready for use. Long boiling destroys the flavor of the butter. EGG SAUCE. Boil two or three eggs hard, cut them fine, and stir them into your drawn butter; if too thick, add a little cream or rich milk. CRANBERRY SAUCE. Mrs. A. L. Stone. Three pints of cranberries, one and one-half pints sugar, one pint of cold water. Put all together in a porcelain kettle, boil eight minutes without stirring. Set it away in the kettle till next day. NEWLAND & PUMYEA'S Seventh Street, at Railroad Depot, Oakland. This Stable is connected with the Telegraph and Telephone Wires. All orders promptly attended to. CARRIAGES IN ATTENDANCE ON ARRIVAL OF EVERY TRAIN. Ladies' Phaetons, Buggies and Saddle Horses to let at all hours. Horses boarded by the Day, Week or Month on the most reasonable terms. CONFECTIONERY. ALMOND BREAD. Mrs. Stone. ' .Beat stiff "the .whites of three eggs, add one-half pound of sugai and beat twenty minutes. Blanche and chop fine one-half pound o .-almonds and roast them with two ounces of sugar unti.l they are ; rich brown. Mix the beaten white of the egg and sugar with th< roasted almonds, and drop in small cakes upon well-buttered pans allowing the mixture to spread in baking ; bake in a slow oven. CHOCOLATE CREAMS.- -Miss Annie Masbn. Two cups of granulated sugar, and hnlf a cup of cream. Boi well five minute-, then put it into a b<. ,.1. ilavor with vanilla, i desired, and stir till it is stiff enough to roil - I into little balls wit! the hands. Break up four or five section- >..\ chocolate, put then into a bowl, and set it over the tea kettle un incomes soft; thei add a very little water, stir it well and roll earn drops in it Drop on wax paper. MACAROONS. Miss FL, Whites of three eggs beaten to a stiff froth; iJ one-half poun< powdered 'sugar, one-half pound dessicated c$ it, one-half pin rolled and sifted cracker crumbs, and one teasp- .!ul of extract c bitter almonds. Drop on buttered papers in a and an excellent one, is composed of flour or meal wet up with cream and a pinch of salt. No. 2. Stir into Graham flour boiling water to make a stiff dough. Do not knead, it makes it tough. The under crust should be rather thick and the upper thin, and the quicker it is baked the better. The fruit should be stewed or steamed before baking. No. 3. Equal quantities corn starch and Graham flour wet with new milk makes a nice tender crust. CORN SOUP. Grate or cut off corn of six ears ; put corn and cob in little more than one quart of water ; boil twenty minutes, remove the cobs, add little more than one pint of milk ; boil five minutes, then add piece of butter size of an egg ; stir in thoroughly two well-beaten eggs just before taking up. RICE SOUP. Boil a soup bone of bits of meats left from a roast, for several hours. Cool, and skim off all the grease ; strain through a sieve and add one cup of rice to two quarts of liquid ; cook until the rice is soft. If the soup is thin, beat up an egg in one-half cup of cream and add just before serving. MUTTON TOAST. Cut in pieces one pound of mutton, the bony part is the best, and put on the stove early, in one quart of cold water. Cook slowly ; when the meat is tender, strain the broth throngh a sieve and set away to cool. After removing the grease that has risen to the top, let the broth come to boiling, and add flour thickening with a little cream or butter. Meanwhile toast slices of white or brown bread, and dip in hot water to soften ; pour the stew over the bread, adding the pieces of mutton, and you have a simple, wholesome, palatable, dish. A FEW FAVORITE DIETETIC APHORISMS. An hour of exercise to every pound of food. We are not nour- Try Fist & Go's Block Better, Eiglitli anil Market. A CHAPTER FOR DYSPEPTICS. 83 ishod by what we eat, but by what we digest. Every hour you steal from digestion will be reclaimed by indigestion. He who controls his appetite in regard to the quality of his food, may safely indulge it in regard to the quantity. The oftener you eat the oftener you will repent it. Dyspepsia is a poor pedestrian; walk at the rate of four miles an hour, and you will soon leave her behind. oo TRADF: MARK KOUMISS is a white, creamy fluid, prepared from pure, fresh cow's milk, and possessing all its nutritive qualities, but in a form more easily assimilable. By its peculiar mode of preparation much of the prelim- inary work of digestion is performed. EDWIN M. HALE, M. D., Professor of Materia Medica and Therapeutics, Chicago Medical College, says: "As a medical man, I believe KOUMISS is almost a nutritive panacea for that class of diseases characterized by failure of nutrition from mal-assimilation. It will remain upon the delicate stomach when nothing else will, and will supply the body with nutriment when all other foods fail. I know no medicine so efficient for sleeplessness, when arising from nervous irritation, debility, or deficient supply of blood in the brain, A goblet full taken at bed-time, and possibly another in the night, causes calm and refreshing sleep, leaving no malaise, or headache, or loss of appetite in the morning. In fact, in sickness or in health, I know of no beverage so well adapted to our comfort as KOUMISS. I have known many little children given up to wasting diseases rapidly recover on the use ot one bottle per day." 533 Knox Place, Oakland. REDINGTON & CO., Wholesale Agents, 529 and 531 Market Street, San Francisco. H, BOWMAN, Agent, Corner Ninth and Broadway, Oakland. Arabian Coffee Mills! No. 12 FOURTH STREET, We have the most improved machinery for roasting and grinding ; employ none but experienced hands, and using the best green Coffees that come to this market, are prepared to furnish Hotels, Restaurants, and parties using large quantities of Coffee, a superior article at mini- mum price. This is the only place in the city where families can obtain their Coffee direct from first hands, and consequently they can get from us better Coffee for less money than at any other house. We have all the various kinds of green Coffee, and our roasted and prepared Coffees range in price From \l\ Cents to 45 Cents per Ib. We call special attention to our ARABIAN ROAST, It is a blending of selected Old Government Java and genuine Mocha Coffee. It is carefully roasted and glazed with pure white sugar, thus retaining its essential oil, great strength and rich aroma, which are so absolutely necessarily in a perfect Coffee. We make a speciality of this Coffee and know it to be the best in California. Any one who desires a fine Coffee should not fail to give it a trial. We sell it 3 Ibs. for One Dollar. Our SPICES are strictly pure and are packed in full weight cans. Our Teas are carefully selected for their superior drinking qualities and are all new crop, comprising all varieties and varying in price (in bulk) from 15 Cents to $1.50 per Ib. Also, packed in 5 and 10 Ib. boxes and 30 to 60 Ib. chests. Families in the country will find it greatly to their advantage to obtain their Coffee, Tea and Spices direct from us, as aside from getting fresh goods they will effect a saving of about 20 per cent. Samples sent free by mail. HILLS BROS' No, 12 Fonrtt Street and Stalls 24 and 25 Bay City Market, SAN FRANCISCO, CAL. DRINKS. TEA. Mrs. Knox. The bane of tea in many households is unboiled water, which can never extract the flavor it should. Be sure, then, that the water boils; put in your pot a teaspoonful of tea for each person, with one thrown in for a possible guest. Warm both tea and pot, then cover well with boiling water. Let this stand ten minutes (no longer) where it will keep very hot; this is steeping the process always required before the larger quantity of water is added. It may just come to a boil, but boiling or too long steeping will give the Japan tea an " herby " flavor. Fill with boiling water and send to the table hot. the Oolong teas may steep one hour and a half without injury. COFFEE. Mrs. Knox. In making coffee great care must be exercised in selecting the brand. I have found Hill's Bros. "Arabian Roast" to give the best satisfaction. It is what it pretends to be a blending of " Old Gov- ernment Java and " Genuine Mocha." Stir a beaten egg into two teacups of ground coffee, cover with a pint of cold water and set upon the stove until it boils. Then pour a quart of boiling water into it and let it stand where it will keep at the boiling point five minutes. Pour a half cupful from the spout to remove the grounds and it is ready to serve. Long boiling makes coffee strong but not agreeable. If you cannot have cream to send to the table use rich boiled milk, which gives coffee a pleasant flavor. Keep your coffee pot clean and dry. A musty pot will spoil the flavor of the best made coffee. When eggs are dear a well-cleansed bit ot dried fish skin can be used instead of an egg. CHOCOLATE. Mrs. Knox. An ounce of chocolate for one person ; scrape and boil it from five to ten minutes, with about four tablespoons of water; when it is very smooth, add a pint of new milk, boil, stir it well and serve ; if you wish to make it of water, use nearly a pint of water, instead of milk, and send rich cream to the table with it. MnmitQin Tno Pn J Office an WmiJt BENNISON, LIEBMANN & CO IMPORTERS AND DEALERS IN BEY GOODS, FANCY GOODS, Trimmings, Embroideries, Hosiery, Gloves, Etc., Etc. I 157 and I 159 Broadway, Between Thirteenth and Fourteenth Streets, OAKLAND, CAL. Pioneer Stove Store, 1465 SAN PABLO AVENUE, Opposite Nineteenth Street, OAKLAND, CAL. (SUCCESSOR TO H. C. PRATT,) DEALER IN AND COAL, HAY, GRAIX AND FEED, Cor. Telegraph Ave. and 26th St. (Bay Place) Oakland, Cal. TELEPHONE FROM PORTER BttOS. Between Fifth and Sixth Streets, OAK I, A NIX FRED. BECKER, ---- Proprietor. } Wholesale and Retail Dealer in Wocd and Coal, 410 and 412 / jj lntjl streetj G-O TO J. H. WIDBER'S and ask for Pres. 178,749, IT IS PREPARED IN LIQUID FORM, AND IS AN UNFAILING CURE FOR ASTHMA. TO PROMOTE AN APPETITE FOR THE GOOD THINGS contained in this book, TAKE A RIDE TO Fiemwi Uptinne "LJ In one of those fine open cars that leave Seventh and Washington streets, in pleasant weather, upon the arrival of trains from San Fran- cisco, and leave the Post Office four minutes later. tf"^fc ID.* "1E3F TP? TF^P A. KLINE, IMPORTER OF FANCY GOODS, LADIES' UNDERWEAR, Gloves, Hosiery, BiMons, Fringes, Gimp, Ribbons, Zephyrs, Worsteds, CANVASSES. BEADS, TRIMMINGS, ETC. 1111 BROADWAY, Between Twelfth and Thirteenth Streets, OAKLAND. V Rnwpll ) Notary Public and Conveyancer, 458 ^ 7 inth Street, residence , &, ilUyy Dll. j 410 Thirteenth St., First House East cf Broadway, Oakland, E. W. LUECKE. F. M. REED. Co. IMPORTERS OF n6r BROADWAY, OAKLAND. GJ-O TO Corner Tenth and Washington Streets, Oakland, Prescriptions carefully compounded. Everything warranted of FIRST QUALITY. Try the LONDON POMADE and HAIR TONIC. The BEST Preparation for the Hair. J* IMPORTER AND DEALER IN WOOD AND COAL, ETO-, ETO. , Office, 413 Eleventh Street, Oakland. It's Hope that keeps us up, It's Hope that keeps our memories green, It's Hope that makes our lives sublime, It's LANZ BROS, SOAP that keeps us clean. ASK YOUR GROCER FOR IT. Factory and Salesroom,, 911-913 Third Street, near Market, Oakland. The wife and daughter of a prominent citizen assures us they feel that they cannot do without Kalliodont. MARK ROYALSEMI. PORCELAIN' JOHNMADDOCK&SONS ENGLAND SEMI-PORCELAIN DINNER -A.1STID TEA WARE, JJEW " 'CHMM ^^ *Sb 3&i COKE AND CHARCOAL. Office and Yard-~462 Thirteenth Street, Between Broadway and Washington, OAKLAND, CAL. JA8. M. TORREY. W. W. WHITMAN. J. T. GARDINER 1NKI, HITIU & G1RDIB, '9 461 and 463 Eleventh St., near Broadway, OAKLAND, CAL. TAFT * PENNOYER, IMPORTERS OF STAPIMANCY DRY GOODS OAKLAND, GAL. / Butterick Patterns and Publications. Sole Agents For < Catalogues Sent on Application. ( John A. Cutter & Co.'s Silks. CHEMICAL STEAM DYEING I CLEANING WORKS, CHAS. REUTER, Proprietor. Office and Works 833, 835 and 837 Washington Street, Between Sixth and Seventh, OAKLAND, CAL. Ladies' Shawls and Dresses finished like new, with punctuality. Gentlemen's Clothing cleaned, dyed and repaired. WILL H. BURRALL, NOTAHY PUBLIC, CONVEYANCER, Office No. IIO6 Broadway, Fint Door North of Twelfth Street, OAKLAND, CAL. B. SCHONWASSER & CO IMPORTERS AND MANUFACTURERS OF ^ and Infante' 134 Post Street, Corner Dupont, SAN FRANCISCO, INFANTS WARDROBES A SPRCIALTY, DECKED PIAMB Have shown themselves to be so far superior to all others in excellence of Workmanship, Elas- ticity of Touch , Beattty of Tone, and great Durability, that they are now earnestly sought for by all persons desiring THE: VEivsr CAUTION. All genuine Decker Pianos have the following name (precisely here shown) on the Pianos above the keys : Prices Low, Sf Sort. Easy Terns. 'Send for Illustrated Catalogue. KOHLER & CHASE, San Francisco, > Wholesale and Retail Agents for Pacific States. BRANCH STORE, Corner Ninth and Washington Sts,. Oakland, Cal, M. S. SMITH * CO. MANUFACTURERS OF FRAMES^ DEALERS IN ARTISTS' MATERIALS, Mouldings, Engravings, Chromos, School Books, Stationery and Toys. I 154 Broadway, Oakland, Cal SMEDEH & DONALDSON, Wholesale and Retail Dealers in Betf, Veal, Ifatton, Lamb, Pwk, Bams, BACON, LARD AND SAUSAGE. Vegetables, Poultry and Game in season. Goods promptly delivered free. 964 Broadway, between 9th and loth Streets, Oakland. JSGf Liberal Discount allowed to Hotels, Boarding Houes and Vessels. C. F. EDWARDS. r. J. EDWABD*. EDWARDS BROS. (Formerly of Sutter Street Market, San Francisco,) WHOLESALE AND IUTAIL DKALERS IN Fresh, Smoked and Bait Fish, California and Eastern Oysters. Clais. Gratis. Snrimps. k 468 Eleventh Street, Between Broadway and Washington, OAKLAND. Restaurants, Families, Hotels and Shipping supplied at the t>hortett notice and on the mo.t teas, nahle terms. Orders delivered fre- of chatge to any part of the City. M. CALISHER, Bookseller and Stationer, Cor. Thirteenth Street, OAKLAND.- Ladies' Stationery a Specialty. T. S. CLARK. L. C. CLARK. TRUMAN S. CLARK & CO. MANUFACTURERS OF WOVEN "*""" wmstw Of every Style and Quality. OFFICE AND 11 l| . M nn + ra nmnrif C + irint Under Grand Hotel, MANUFACTORY, /i NSW ivionTgoniery Mreet, SAN FRANCISCO. VAN STAN'S STRATENA, BEST CEMENT IN THE WORLD MENDS EVERYTHING! ZB~5T ^.XjH, IDIRTJG-G-ISTS- S ABLER & CO., San Francisco, Sole Agents, BROWN'S 518 Thirteenth Street, Oakland, Cal. JAS, A. BROWJV $ CO., This Stable be- ing new, centrally located, and sup- plied with all the latest improve- ments, affords con- venience to the general public. Proprietors. BDGGIES AM> CARRIAGES With good, gentle Horses on reason- able terms. Special Attention paid to Boarding and Transient Horses. JAMES LENTELL, MANUFACTURER AND DEALER IN HOI^SE-CLOTHING, CAMRON BLOCK, 469 and 471 Fourteenth Street, Between Post Office and City Hall, Oakland. A fine line of Single and Double Harness always on hand and for sale at low prices. No necessity to go to San Francisco to buy Harness, or for anything thai is kept in a well-regulated Harness Shop. Goods guaranteed as represented. Repairing neatly arid promptly executed, PLEASE CALL AND EXAMINE MY STOCK. L. BURBANK, 961 Washington Street, Oakland, Keeps constantly on hand a large assortment of Ladies', Misses'! Children's Shoes. ALSO, MEN'S. BOYS' AND YOUTHS'. Custom Work and Repairing a specialty. THOMSON BROTHERS, - Proprietors. THOMSON'S BAKERY, Fresh Milk, French! American Bread, Boston Brown Bread and Fork and Beans every Sunday Morning. No. 1218 BROADWAY, Opposite Post Office, OAKLAND, CAL S8T All kinds of Fancy and Ornamental Cakes for Weddings and Parties. STEAM CARPET BEATING ESTABLISHMENT 519 Second Street, Oakland, Cat. CARPETS taken up, cleaned and delivered the same day. CARPETS cut, sewed and laid in first class style. All orders by mail promptly attended to. JHE LATEST STYLES IN Arriving DAILY at the New York Dry and Fancy Goods Houge, E. ABRAHAMS, 913 Broadway, bet. 8th and 9th, Oakland. Sign of the GOLDEN HORSE SHOE. ESTABLISHED A. D. 1821 PACIFIC . ASSURANCE COMPANY OF LONDON. o Paid-up Capital, $5,000,000 00 Total Fire Funds, $7,652,313 16 o WM. J. LANDERS, General Agent, San Francisco. B, C. HAWES, City Agent, 314 California Street. Use Yale Locks for Safety u YALE LOCKS. FULL SIZE OF KEY. f BEST&CHEAPESI FRONT DOOR LOCKS, CUPBOARD LCCKS, SMALL BRONZE PADLOCKS, ETC, ETC. FOR SALE BY THE HARDWARE TRADE, - AND - HARDS & SNOW, 406 and 408 Market Street, San Francisco. . THE OAKLAND TRIBUNE Has the largest circulation and is the most influential journal pub- lished on the Pacific Coast outside of San Francisco. THE WEEKLY TRIBUNE Is an epitome of the week's news, with special articles interesting to the agriculturist, and is a great favorite with those residing in the country. The TRIBUNE PUBLISHING COMPANY has a complete Job Office and Book Bindery, and can execute anything in those branches in a first-class man- ner, at reasonable rates. 'J. P. OTOOLE & CO. IMPORTERS OF DRY GOODS, 953 WASHINGTON STREET, OAKLAND. lUGGST AND APOTHECARY Near Fourteenth Street. OAKLAND, CAL. Ladies' Dress Hats, Misses' School and Dress Hats, Chip, Leghorn, Milan, Fancy Straws, IN ALL SHAPES AND COLORS CHEAPEST AT Headquarters for Feathers. 9O7 Broadway, Oakland. FHENOH LAUNDRY, 1169 Washington Street, INear 1 4tli s*t.i-eet, Oakland, Fine Washing Laces and Curtains done up like new. Lace Curtains a specialty. HALLS SAFE AND LOCK CO. 211 and 213 California Street, San Francisco. MANUFACTURERS OF HALLS' STANDARD FIRE AND BURGLAR PROOF SAFES, Vaults, Time Locks, Etc. Second hand SAFES bought, sold, exchanged and repaired. SAFES sold on easy Installments. C. B. PARCELLS, - - - Manager. Too Late for Classification. A chapter of Cooking Recipes and things worth knowing, received too late for classification. COFFEE. Mrs. James B. Roberts, Select pood coffee, according to one's taste ; " Old Government Java," if it can he procured. Roast to a chestnut brown, so that it will grind readily ; roast evenly, and discard all grains burned black. When almost cold (before grinding) stir the white of one egg into a pound of coffee, thoroughly. Keep it from exposure to the air, thus preserving the aroma as much as possible. Grind the coffee moderately fine ; put a teacupful in the pot, which must be hot ; pour on a quart of boiling water, and let it stand, say ten minutes, before using. Clarify it by pouring in a few tablespoonsful of cold water. It can be adapted to one's taste by adding sugar, cream, milk, or hot water. It must not be boiled a moment ; and pots in whieh coffee has been boiled must not be used without a thorough purification by scalding water. Such coffee, a life insurance policy in the " Connecticut Mutual Life Insurance Company," and a conscience " void of offense toward God and man," will conduce greatly to the peace, comfort and hap- piness of any family. HOW TO CARVE AT TABLE. First, as to tools, let the knife be of the keenest and the fork of the sharpest, and keep them in excellent condition at all times, other- wise the most competent carver cannot avoid mangling fish, flesh and fowl. Before setting the carver to work, it may be well to advise as to what may be called carver's etiquette. When carving do not stand up, or sit with arms akimbo, or bow the back. All the necessary strength (-an be brought to bear while seated by inclining the body sufficiently forward. During *\\ the pauses in the carving, the knife and fork shoulcl be placed in the knife rest, and never thrust under what is being carved. Nor should the knife and fork be held in one hand while adding the gravy with the spoon in the other. Do not tilt the Mice F ^ RiiPll * Decorative Art Rooms. Fancy Work of all Kinds. Mlhh ti, 0, QI6U,'! ms Washington Street, Oakland. 1.16 MISCELLANEOUS. dish while serving the gravy, or the tablecloth may be soiled or the roast capsized. Should there be no gravy well, a tiny crust of bread may be placed under one end of the dish to cant it a little. Serve horseradish with the fork. Up to the moment of using, the gravy spoon should be in a vessel of hot water placed at the right hand of the dish. Hot plates are essential to the perfect condition of roast meat ; even a second hot plate for a second helping. It is scarcely necessary to caution the carver not to forget to ask what the prefer- ence is before carving. When carving fish, if salmon, avoid breaking the flakes by dividing crosswise ; carry the knife down to the bone lengthwise of the fish, and remove a slice of either the thick or thin part, as preferred. Mack- erel are split at the tail, and the upper half raised from the bone at that part ; the bone is removed and the lower half served either entire or divided into sections. This applies to most other small fish. In carving a turkey or chicken, roasted or boiled, place it with the neck toward you ; take off the leg at the first joint and then the thigh, or take off the whole leg and then joint it. Remove the wing close to the joint, leaving the breast intact. Then commence from the wing joint, cutting straight into the bone and somewhat diagon- ally up to the front of the breast-bone. Remove the side bones by placing the fork firmly into the breast-bone and cutting with the knife from the tail end. With a goose or duck, after the joints are removed, as already described, draw the knife straight across the breast-bone the entire length of the meat and directly to the bone, serving outwardly and with parts of the meat from the thigh. SPINACH SOUP. Mrs. Wickering. Boil one (mart spinach. Chop fine and pass through a sieve or colander. Put this into one qnart boiling milk thickened with one scant tablespoonful of corn starch mixed in a little cold milk. Put into the soup pot two ounces butter, season with salt, pepper, and a dash of nutmeg. Turn out into a hot tureen. TOMATO SOUP WITHOUT MEAT. -Mrs Chas. Ames. Put a lump of butter about the sixe of a walnut into the pot, slice some three or four onions very fine, fry until brown, stirring fre- quently, not to burn or scorch in the least, then turn in your tomatoes PnnfpntimiPiw \ Lakes' and Gentlemen's Ice Cream and Coffee Saloon, UIDlBUMUiy, \ us Twelfth Street. Wm.J.F Laage,Prop, MISCKLLAXEors. 11" and thin to the right consistency by putting in hot water ; just before bringing to the table thicken a little cream with flour and stir in, and let come to a boil, then season with red pepper, and salt, and bring on smoking hot. MAYONNAISE FOR SALADS, FISH, ETC. Mrs. Marwedel. Into the yolks of two raw eggs beat slowly about a teacupful of sweet oil, using a wire spoon. If it thickens too rapidly add a little of the white to thin it, before using all of the oil. Add salt, cayenne pepper and lime-juice to suit the taste. The whites beaten to a stiff froth may also be added the last thing. MOCK GINGER PRESERVES. Cut into strips the thick rind of a watermelon, trim off the green and cut out the inside until the rind is firm ; cover with water, into which throw enough soda to make the water taste of it ; let stand from twelve to twenty-four hours ; take out, boil in clear water until a straw will go easily through ; drain ; put into syrup made of good brown sugar, very strongly flavored with pounded ginger; let boil slowly until the syrup penetrates the rind. This is almost as good as ginger preserve, A beautiful preserve may be made by cutting the rind into fancy shapes, and substituting white sugar and lemons cut in thin rounds for the ginger and brown sugar. Soda makes the rind more brittle than alum or lime. To keep jellies from moulding, pulverize loaf sugar and cover the surface of the jelly to the depth of quarter of an inch ; this will prevent mould even though the jellies are kept for years. CURRANT JELLY. Mrs. Knox. Pick over (but not stem) the currants and put over the fire. Let them boil until the fruit is broken to pieces : strain through a bag. To each pint or bowl of juice allow same quantity of sugar. Set the juice on alone to boil, and while it is warming put the sugar into shallow pie dishes or pans that will fit in your ovens. Boil the juice hard for just three minutes after it begins to boil, skimming off the scum as it rises. By this time the sugar should be as hot as you can bear your hand in it. Throw the sugar into the boiling juice, stir- ring rapidly all the while ; skim and boil just two minutes, and lodTT i Should advise her husband to carry an accident m\\ policy in The Travelers, 118 MlSCELLANEors. remove at once from the fire. Roll your glasses or cups in hot water and fill with the scalding liquid. SPICED CURRANTS. Mrs. Noah Kelsey. To six pounds of fresh ripe currants take four pounds brown sugar, one pint vinegar, one tablespoonful cinnamon, one tablespoonful of cloves, one tablespoonful allspice (spices ground). Let them all boil together three hours, or until they look well done. COFFEE JELLY.- -Mrs. L W. Knox. One pint coffee, three sheets gelatine, one and one-half tablespoon- fuls sugar. LEMON JELLY.- -Mrs. L W. Knox. One pint water, two cups sugar, five sheets gelatine lemon to taste. The above jellies are very nice for dessert, together or singly, served with cream. 'ICE CREAM, GOOD. Mrs. Wheeler. One quart of milk ; when boiling, add five beaten eggs, one cup of sugar ; cook ten minutes. Flavor with Merten, Moftitt & Co's extract of vanilla or lemon, and freeze rapidly. The success of this depends in a great degree upon constant and rapid turning of the freezer. SELF-FREEZING ICE CREAM. Mrs. W. T. Ktlsey. One quart rich milk, eight eggs, whites and yolks beaten sepa- rately and very light, four cups sugar (powdered) three pints rich, sweet cream, five teaspoonfuls vanilla or other seasoning, boiled in the custard and left in until cold. Heat the milk almost to boiling, beat the yolks light, add the sugar and stir up well. Pour the hot milk to this little by little, beating all the while ; put in the frothed whites, and return to the fire boiling in a pail or saucepan set within one of hot water. Stir the mixture steadily about fifteen minutes, or until it is thick as boiled custard. Pour into a bowl and set aside to cool. When quite cold beat in the cream. For the flavoring use Merten, Moffitt & Co's Tin MpiipniiQii'e J Fragrant Kalliodont Beautifies and Preserves ur, ffleiriiflciiu \ ^ Teetbi MISCKLLANKors. 119 extract of lemon or vanilla and strain through a hair or fine sieve into the freezer. DIRECTIONS FOR FREEZING WITHOUT A PATENT FREEZER, Use an old-fashioned upright freezer or a close-fitting covered pail ; set in a deep pail, pack around it closely first a layer of pounded ice, then one of rock salt, common salt will not do. In this order fill the pail ; but before covering the freezer lid, remove it carefully that none of the salt may get in, and, with a long wooden ladle or flat stick beat the custard as you would batter, for five minutes without stay or stint. Replace the lid, pack the ice and salt upon it, patting it down hard on top ; cover all with several folds of blanket or carpet and leave it for an hour, then remove the cover off the freezer when you have wiped it carefully outside. Dislodge with ladle or long -carving knife the thick coating of frozen custard on sides and bottom of freezer. Beat again hard and long until the custard is a smooth, half-congealed paste, say fifteen minutes, spread the double blanket or carpet over the freezer after it has been repacked with ice and salt, turn off the brine, leave for three hours. If the water accumulates in such quantity as to buoy up the freezer, pour it off, fill up with ice and salt, but do not open the freezer. In two hours more you may take it from the ice, open it, wrap a towel wrung out in boiling water about the lower part and turn out a solid column of cream, firm, close-grained, and smooth as velvet to the tongue. VELVET CREAM. Two tablespoons of gelatine, dissolved in a half-tumbler of water ; one pint of rich cream ; four tablespoonfuls of sugar ; flavor with vanilla extract or rose water. Put in moulds and set on the ice. This is a delicious dessert, and can be made in a few minutes. It may be served with or without cream. Whipped coffee cream for one who likes the coffee flavor is per- fectly delicious as a last morsel at a formal dinner or an afternoon lunch. Take two ounces of coffee beans and roast them ; while fresh and still warm put them in one pint of rich cream, which you have sweetened liberally with sugar. Let this stand for an hour ; then strain through a muslin cloth laid in a colander ; dissolve a tea- spoonful of .gelatine in a little cold milk, and add to the cream ; Try FisH & Go's Block Butter, Eighth anil Martet. 120 MISf'ELLAXEnrs. then whip it to a firm froth. The gelatine may be dissolved in a little orange water, or lemon extract if you choose. CRYSTALLIZED ORANGES. Crystallized fruits form a prominent feature in all confectioners' windows just now, and beguile- boys and girls into spending all their spare money for them. If they care to take the trouble they can prepare oranges, at home, which will take the place at half f he ex- pense of the costly fruit. Peel and quarter the oranges, make a syrup of one pound of sugar to one pint of water, let this boil until it is like candy around the edge of the dish, then dip the oranges in this and let them drain ; keep them where it is warm, and the can- died syrup will become crystallized. Try this ;. it is delicious. SOUR MILK BISCUIT. Sift one quart flour containing one teaspoonful soda and one of cream tartar through a fine sieve, then add a teaspoonful of salt, a tablespoonful of butter ; mix with sour milk stiff enough to roll out. Let them stand ten or fifteen minutes before baking, then bake in a moderately quick oven. CORN MKAL MUFFINS. Stir two cupfuls of cream or milk with the yolks of three well- beaten eggs, Sift together one cup of flour, two cups of yellow Indian meal, two teaspoonfuls of baking powder, a teaspoonful of salt, one tablespoonful of yellow sugar. Stir in the milk and eggs. Beat well together. Add, lastly, the well-beaten whites. Pour on well-buttered muffin rings. Bake in a well-heated oven and serve as soon as baked. GREEN- CORN CAKES. Grate green corn and mix with milk, adding flour enough to make a batter stiff enough to hold the corn together ; add a teaspoonful of yeast powder to a pint of batter and fry as you would griddle cakes. RICE CAKES. Take a pint bowl of cold boiled rice, three eggs, a little salt, one pint of milk, and flour sufficient for quite a stiff batter ; add a scant teaspoon of yeast powder to the flour before mixing the other ingre- dients ; fry in cakes in butter or lard. Get YON BaSiog Powder of Kelsey & Flint. MISC'KM.AN'KorS. I 21 STUFFING FOR A TURKEY Fur a turkey weighing from eight to ten pounds, allow one loaf of stale baker's bread, one quart of oysters, one lemon, two roots of celery and one-quarter of a pound of butter. It is taken for granted that the turkey is thoroughly cleaned and wiped dry before putting the stuffing in. Crumble the bread till very fine : season with pepper and salt. Drain the oysters, setting the liquor aside. Now take a very sharp knife and peel off the outer rind of the lemon, being careful not to have any of the bitter and tough white skin left on : cut the peel in very small bits ; chop the white part of the celery very fine, adding the butter and the juice of the lemon ; mix the ingredients mentioned, stirring until thoroughly mixed ; then proceed to stuff body and crop. A turkey of the size spoken of requires at least two hours' baking, and it should be basted frequently ; the liquor of the oysters should be put in the pan when the pan is first set in the oven, and this is to be used in basting. The giblets and liver should be cooked in a basin on top of the stove, then chopped very fine and when the gravy is made add them to it. STUFFED TOMATOES BAKED. Mrs. Sherman. Choose large, fair tomatoes. Remove enough 'o'f the skin from the top to scoop out one-half or three-fourths of the inside. Mix with this for the stuffing, bread or cracker crumbs, as much salt and pepper as is desired, and a bit of butter for each tomato. Fill the tomatoes with this preparation, heaping full, and bake until thor- oughly done. PICCALILLI. Mrs. \\'clh. One gallon green tomatoes cut fine ; salt them in layers, let them stand over night, then drain them well ; one tablespoon allspice, two of ground cloves, six green peppers, six onions, cut fine, one pint of white mustard, two teacups sugar : put into a kettle, cover with vinegar and scald tiil tender. IDEAL LEMON PIE. Mrs. Kelscy. Line some pie tins with puff paste, and bake so as to keep the filling from soaking. Take a firm lemon and grate the rind into a bowl and squeeze in the juice ; add to that one cup of white sugar ^wicc PmifpotinnPTiff \ Ladies' and Gentlemen's Ice Cream and Coffee Saloon, OWIha UUllldbUUUUiy, \ 416 Twelfth Street, Wm. J. F.Laage.Prop, 122 MISCELLANEOUS. and the yolk of one egg stirred well together, then add one large cup cold water into which has been stirred a dessertspoonful of corn starch. Put into a saucepan and stir until it is a rich, clear straw- colored jelly. Put the filling into the crust and cover with a merin- gue made of the white and put it into the oven for an instant. LEMON PIE. -Mrs. S. H. Harmon. Juice of three lemons if juicy, if not, four or five ; yolks of three eggs and one whole egg mixed together with one cup of sugar, and strain. Pour this custard into a plate lined with puff paste and hake. Meringue Whites of three eggs beaten to a stiff froth ; add two tablespoonfuls sugar. Put on top of custard when baked. CUSTARD PUDDING. Mrs. Sherman. One quart milk, eight tablespoonfuls flour, eight- eggs, beaten sep- arately, and a little salt. Steam or bake three-fourths of an hour or until done. SAUCK FOR Tin. SA.MK. Two cups of fine sugar, one-half cup butter beaten to a cream, nutmeg to taste, and enough boiling milk added to make it the desired consistency. BOILED INDIAN PUDDINC, Three pints of milk, one pint of meal, five eggs ; sweeten and flavor to taste. Boil in a cloth two or three hours; to be eaten with butter. DELICATE CAKE. One cup corn starch, one nup butter, one cup milk, two cups sugar, two cups flour, whites of seven eggs. Mix butter and sugar to a cream, ; add two teaspoonfuls baking powder to the flour and corn starch, then add the flour, then the eggs ; flavor to taste. * Never fails to be good. CHAMPAGNE CARL. Mrs. M. P. Downing One cup of sugar one-third cup butter, one-half cup milk, two- cups flour, one egg, one-half teaspoon soda, one cream tartar, nut meg. This makes a good jelly cake also a marble cake. Reserve Pure Cream Tartar at Kelsey & Flint's. MISCELLANEOUS. 123 one cup of the dough and stir in three tablespoons of grated choco- late. Drop this into the white part and give a little stir to marble it nicely. THE BEST SANDWICHES. To make wonderfully appetizing sandwiches proceed in this way : Take equal quantities of the breast of a cold boiled chicken and of cold boiled tongue. Chop them very fine ; so fine, in fact, that you cannot distinguish the separate particles. Add a good, large half teaspoonful Merten, Moffitt cS:Co's. celery salt,a pinch of cayennepepper, four tablespoonfuls of Mayonnaise dressing. This quantity of condi- ments will be enough to season the breast of one large chicken, and an equal quantity of tongue. When this is perfectly cold, spread some thin slices of bread with butter, and then with this mixture. Do not prepare them till you are about ready to serve them. If you wish to take sandwiches for a lunch when traveling, be careful not to make the dressing quite so moist as you would if they were to be eaten at home. The better way, if you do not object to the trouble, is to put the salad filling in a small glass jar and spread the sand- wiches as you need them. SILVERING SOLUTION. We take pleasure in recommending Merten, Moffitt & Co's. Silver- ing solution as being the best of anything we have ever used to polish silver, washstand faucets, or any plated ware that has become tarnished or worn. Ask your druggist or grocer for it. TO PRESERVE GREEN GOOSEBERRIES Fill the jars with fresh berries, gathered while green, and fill up with cold water, seal the jars tightly and set in a cool place. Every household has long felt the need of a furniture polish which conld be used without employing an expert to apply it. We have at last found what we desired in Merten, Mofifiitt & Co's. Furniture Polish. Ons trial will convince you of its great superiority. Ask your grocer for it. For Poison Oak. Bathe freely with ammonia. If troubled with indigestion, take one tablespoonful lime water in a goblet of milk at meals. Keep an oyster shell- in your tea kettle and it will prevent the for- mation of a crust on the inside of it, by attracting the stony particles to itself. Care for Consumption, at Fish & Co's, Eighth anfl Mariet. MISCELLANEOUS. To keep out moths, use pulverized alum ; to drive away cock- roaches, use Pulverized Borax; to rid your premises of rats and mice use "Rough on Rats." All of which you can purchase of H. Bow- man, druggist, 951 Broadway, corner of Ninth. BREAKFAST AT HOME. " Well, madam," said the head of the house, who has apparently got out of bed on the wrong side, "what have you got for breakfast this morning ? Boiled eggs, hey ? Seems to me you never have anything but boiled eggs. Boiled Erebus ! and what else, madam, may I ask?" "Mutton chops, my dear," says the wife, timidly. " Mutton chops !" echoes the husband, bursting into a peal of sar- donic laughter. Mutton chops ! I could have guessed it. By the living jingo, madam, if ever I eat another meal in this house"- ahd jamming on his hat and slamming the door, the aggrieved man bounds down the stairs and betakes himself to the restaurant. "What'll you have, sir?" says the waiter, politely, handing him a bill of fare. "Oh!" says the guest, having glanced over it; "let me see! bring me two boiled egggs and a mutton chop," A Tnilpt J * s incomplete without Dr. Merriman's A lUllDl ] Fragrant Sallio'ont, IF YOU WOULD HAVE ICE CREAM Frozen rapidly and smoothly, and FRKK FROM ICY LUMPS, use the TRIPLE-MOTION White Mountain Freezer. THE BEST IN THE WORLD ! BECAUSE It Freezes more Rapidly, uses Less Ice, requites Less Labor, and is More Durable than any other Fretzer made. For sale by all first-class dealers in House Furnishing Goods. Holbrook, Merrill & Stetson, Cor. Market and Beale Streets, San Francisco, SOLE AGENTS FOR THE PACIFIC COAST. Horace Davis 1 Flour at Fisl & Go's, Eighth and Marlcet. NO BOBBINS. NO SHUTTLE. NO TENSION QO _tt J * U f i THE! AUTOMATIC" Made FAMOUS by its wonderful merit ! Ladies who have thoroughly investigated it pronounce it PERFECT. Work that is difficult or impossible to do on tWO thread tension machines, is executed by the "AUTOMATIC' with marvelous ease and rapidity. The lady with sensitive nerves ; the invalid, or the child can run it without injury to health a claim that cannot be justly made for any other machine. NOTE THE FOLLOWING. We, the undersigned ladies of Oakland, California, take pleasure in testifying to the great superiority of the " AUTOMATIC" Sewing Machine over all others. We know from personal knowledge and experience of what we speak, as we are each the owner of one of these treasures : Mrs. R. W. Snow, Mrs. Noah Kelsey, Mrs. E. S. Morse, Mrs. Jonathan Hunt, Mrs. E. P. Flint, Mrs. Israel Knox, Mrs. T. A. Mitchel, Mrs. W. F. Kelsey, Mrs. Elizabeth Hinckley, Mrs. J. F. Cooke, Mrs. Dr. Carpenter, Mrs. G. F. Alexander, Mrs. Dr. Knox, Mrs. Marwedel, Mrs. Tilley, Mrs. C. B. Parcells, Miss Emma Garlic, Mrs. Herrick, Send for Descriptive Circular and Mrs. M. E. Root, Mrs. C. C. Wheeler, Miss Sallie Snell, Mrs. C. R, Allen, Miss Carrie Root, Mrs. W. C. Little, Mrs. Duncan, Mrs. Chas. Kellogg. Mrs. Niswander. Price List. WILLCOX & GIBBS S. M. CO. 124 Post Street, San Francisco. The wife and daughter of a prominent citizen assurei us they feel that they cannot do without Kalliodont. ALAMEDA COUNTY BRANCH n CO OF CALIFORNIA. 924 BROADWAY, OAKLAND, Capital, paid up $3,OOO,OOO OO Assets, January 1; 1883 717,156 63 Surplus for Policy-Holders 710,860 63 Income, 1882 312,34902 Net Surplus v 237,96213 Largest Net Surplus of any California Company. R. H, MAGILl, General Agent. H. B. HOUGHTON. Secretary. H. F. GOBDON, Manager. LMIND SUE ME East Side of Broadway, Three Doors ate R, R, Depot, Oakland, Families supplied with HORSES, BUGGIES and LADIES' PHOTONS on the most reasonable terms. HACKS, LAUDAULETTS, COUPLETTS or CABS can be found on the arrival of all Trains. All Orders prompty attended to. The Only Stable in Connection with District Telegraph and Telephone Co. GALINDO HOTEL CARRIAGES. CABS and HACKS at all Hours. Nos, of HACKS 1, 2, 3, 4, 5 and 6, THIS BOOK IS DUE BEFORE CLOSING TIME ON LAST DATE STAMPED BELOW LIBRARY USE RETURN TO DESK FROM WHICH BORROWED AGRICULTURE LIBRARY 40 Giannini Hall - Tel. No. 642-4493 General Library University of California Berkeley LD 62-20m-7,'65 (F5756slO)9412