The San Francisco Call. Newspaper, October 15, 1899, Page 29

THE SUNDAY CALL. 29 EEEEEERE a Conducted by B . = q 2 z‘ W nteresin -] Home of W. Rules for Relishes. p only ocecaslon cook Pu sups in common beer bottles or zed fruit jars. Preferably, beer bo rubber corks, as they are m ng jars of pickles awa k at them eve to keep them e W gar. Otherwise y e Also keep them in a cool, dark ieal to som g receipt 1 the * f ir apples T »w a pound F a pint of vir F T e AND ms ash and cut all the' b ce has dripped from X ¥ ples, measure and mix ¢ 10 _evers ee cup- fuls a e-quarters of a pound of P ul_of cinnamon and ¢ of clove d mace. I i lot he fruit i porce add the spices ar boil, then boil qu f Skimming off th he sugar, add ir until ake out ine. ‘This jelly is fowl or game. iS—Peel the peaches, ven pounds allow in the kettle one four pounds of sugar bl oonfuls of stick nd tie in a m poonfuls of caraw cinnamon and half into the kettle and the fruit and when ast Add he peaches, place them he boiling syrup over d o night_and strain off tk Tup, brin imming off the ‘scum, anc ly for ten minutes; pour for three successive the last time seal and At afte \CH MANGOES — Use freestone peaches, cover with cold brine strong enough to float an egg and allow to s for two d Drain, 1 hour and then wipe dr t in one side and carefully gceds, and sprinkle the in- Mix together one cup half a cupful of horserac »spoonful each of ground mustard and ginger and one tes poontul of black pepper; add enough ol ©fl to make a paste and fill the peach tying together with & soft cord. Put in a kettle and over the fire two Questons W. Westboy, Stockton. ed hor 1 pped il CORIANDE Remove the e and servinz ket- tle two onic and two chopped peppers. two_tablespoonf wted horseradish and one gi llow to simmer for one hour Add two cupfuls of sugar spoonfuls gr ci mon ar qu o hour lon SPICED PE even po f pears, haly Put in : cover with hoil dd two cupfuls of sugar, nd bake until tender. Take er to drain in a ! of ground n and one teaspoonful of ground drop in ke ng to a boil. fruit 11 of horse d twent slowly b sugar, one t nd ginger r g cook slowly for three hile hot. S Requested Reaceipts. PARSNIP SOUP—Slice one pound parsnips and simmer in a quart of for over rub through a sieve, alt ‘and pepper and add a Bring to a boil and serve of = cream with croutons. 'RIAN COMPOTE — Scald ripe off the skins and stone them , cover with er of plums z 1 sugar, ating u. the dish is filled. Pour over all a tumbler of white wine, and set on for four hours. SAUSAGE BISCU cuit and let the dough In the morning roil out biscuit & small piece of sausage; cover well with the dough, and allow to rise. Bake twenty-flve minutes. PLUM DUFF u will find this very good: Cream upful of butter with a cupful and a half of sugar: add three eggs well beaten, one cupful — of cupful ‘of seeded and chopped raisins, flour enough to make a stiff batter, and two heaping teaspoon- fuls of baking powder. Strain for four hours and serve with brandy sauce. WALNUT SALAD—Shell the nuts and remove th Y putting them in bofl- with any vezetables pr erve with the following dres: ur tablespoonfuls of olive oil, tw one and a half of vinegar; or to taste APPL -Wash and core, but do not peel, six large apples; put them in a baking dish and fill the cavities with chopped walnuts and brown sugar; pour fnto dish o cupful of hot water, and bake in a quick ovef. When done place on dish and to the juice add more sugar and water; boil down, season with nutmeg, and pour over apples. Serve with whipped cream. APPLE SAUCE WITH MERINGUE— Core the apples and bake until soft; run through a sieve and put in a baking dish; add grated rind of one lemon, sugar and a little nutmeg. Spread the meringue over the top, brown lightly, and serve ‘when cold, sed bis: r night. y in each s by McCullagh.; Hbout the fouse. CARPE ‘The carpet at the ting is tacked to rpet is lafd it will ich longer. NING BR! OR COPPER—Ta t of alec ¢ ounce of ox- allc acid, a litte h' and shavings of one ¢ Allow to st dissolved and then apply with a off with a soft woolen WHITE FUR—Hea r and rub w e the br brown the fur will ited flour does almost L. RUGS—Orient L covers, parti on need mending and then get yarns If the place to be Iy worn work with the d ind ¢ under burlap and into it work differen colors and If possible the designs used in the rug. A plentiful supply of vs be kept on great_saver of time Not only for du be used, bu soultry. windc windows shc th TER DRINKING WATER to filters i Ty that they must be s, otherwise the g through decaying and a better way faucet It rainer, but is quite as neither one s been d few water would to use ts mere 1bhle ar in the wate boil the water; | TORN LEAV OF BOOKS ank edges o repaired with the postag, stamps. efully bring the edges to- ther and place on them the dampened ing gently until dry. This both neat and simple and al- tisfactory. SINKS D DRAINS require special attention. Once a week a strong solution of caustic potash should be dissolved in water and poured down the sink. At night is the best time, as it allows the pipe to be thoroughly cleansed. Chloride of lime is an excellent disinfectant, but not good as copperas. Copperas is deadly don and should be carefully used. When using it, pour cver boiling water and th flush. It should be used often, particu- lazsy If there is illness in the family TO CLEAN ALUMINUM AND ZI wash with strong soapsuds, fo which been added ammonia and soda. Kerc will polish zinc, rubbing it on w cloth until clean and then washing boiling water. TO HANG WINDOW CURTAINS make the curtain the desired length, but do not cut. Run a row of stitching an inch and a half or two inches below the fold, and make another row far enough below to admit the pole. Fold what length there is left over and tack it behind the heading. This method of hanging is in general use, rings not being in favor. TO CLEAN GAS STOVES wipe off all the loose dirt with a soft cloth wet with kerosene. Rub the burners carefully. If the stove has become rusty rub alittle melted suet on the place, allowing it to tand awhile, then rub with some emery paper, ) PG CLEAN POLISHED FURNITUR Rub paraffine oil on the wood and al to stand an hour; wash with soap and water and wipe perfectly dry. Rub on more paraffine mixed with one-third as much turpentine. Polish with a soft cloth, If the surface is marred, do not wash, but add more oll and powdered rotten-stone. Rub until bright and smooth. LAMP CHIMNEYS, if cleaned with newspaper on which a little kerosene has been poured, will be clearer and less liabla to break than when cleaned with soap and water, TOBACCO SMOKE—The smell of tobac- co smoke may be banished from a room by setting a pail of water in the room and laying a wisp of straw or hay across the pail. PUARE OF A BROOM—Too much care cannot be exercised in keeping clean the broom. It is a breeding place for germs of smallpox, grippe, scariet fever and other diseases. After each sweeping day it ehould be placed in strong soapsuds and soda, well cleansed, rinsed in hot and then cold water, and then put in the sun until dry. ene h a soft in Game. en to a bit of advice. If a1 side of the house first-pair-of- Now, just on Saturday th tells you in trousers tone of vo to never mind get- ting game for ay dinner, ‘‘going shooting,” and so forth and so on, don't you pay an ttention; get the game. m. Of course, it's only all a pipe dre nat- ural that ‘‘dear Bob” is the b shot in the State, but s and other game have such a happy Ity of moving with the weather or to some unknown g 1d, or will insist on flying high; and then so many are lost or chewed up by a well trained dog. Now, it's all very well to talk, but cating and tafking are only slangily synonymous, uffing and fill- ing,” and a game course with tales of “almost got"” instead of game—bona fide— is_“'stuffing” without the “filling. Men as vet not perfected in the art of telling small fibs truthfully, but were they given half a chance by longer “open seasons” ours would be a race of accom- plished liars. The following recip, market game—the macerializes: CANVASBACK, ROASTED-Singe, draw and wipe clean with a cloth. Season with salt and pepper and roast, without stuf- fing, from twenty to thirty minutes. Baste with butter and a little ‘water, Make a rich gravy, thickening with browned flour and seasoning with cayenne. Serve im- mediatel STEWED WILD DUCK—Cut the duck into small pieces; season with salt and pepper, roll in flour and fry in butter in the stéewpan. Pour in a cupful of good stock, add ne chopped giblets, a small onion, more salt and cover and stew until tender. When done take out the duck, run the gravy through a colander and then thicken with flour, adding a cupful of cream. Bring to a boll and pour over the duck. GROUSE PIE—Cut up the birds, roll in flour and fry in butter. Add one cupful of beef stock and simmer until tender. Take out the pieces, place in baking dish thicken and season the gravy, add, and then cover with a rich paste and bake. LARDED GROUSE—Wash the grouse and place n baking pan; put a small skewer into the legs, tie with twine. Lard the legs and_breast, sprinkle with salt, add butter, dredge with flour and bake in a quick oven. To cook rare bake twen- ty minutes. Serve with butter sauce. BROILED QUAIL—Clean well and split down the back. Sprinkle with salt and pepper, place on broiler and broil over a clear fire. Turn out on a hot dish, butter well and serve on toast. BROILED PARTRIDGE—Prepare like quail; season highly with salt, pepper, red pepper if liked, and broil. 'When done spread with butter and serve immediately. PRAIRIE CHICKEN can be fried, baked or steamed. Frying s the usual method of cooking, being preferred by s have to do with game which always Domestic Dcience Cut into small pieces, sprinkie pepper_ salt, dredge with flour fry in butter slowly. Garnish with and serve. VILD GOOSE—Goose must be you d, four months old iod. Stuff with t like a turkey. pple sauce with goose. CROQUETTES—Use M g pre- Always cold very dredge any meat t season with salt and pepy with flour and add a little nutmeg. Place saucepan, adding enough cream to a paste. When cold moid into B , roll In ¢ ping in beaten e and ME CHARTR cker crumbs, dip- Allow to stand until ot fat fince the meat very fine, season with salt, pepper, two teaspoonfuls of onion juice, two of lemon juice and one of chopped parsley. Add two beaten eg; Line a mold wi in the mixture, cover with rice and :am forty minutes. Place on het plat- and serve with tomato s ce. REED BIRDS—Snipe and 1 birds may be broiled and served on tc or cooked as following: Place in baking pan, with salt and pepper and rub over with butter. Lay on each bird a piece of fat bacon. Cook In a quick oven, basting with butter and water. Serve on toast. - Hash. : Though having more poetical names, patties, croquettes, souflles, etc., are noth- ing more than hash, pure and simple. Hash has been and no doubt is much abused, but from a hygienic standpoint there is no better way of serving food. It dige: sily and therefore should be the dyspeptic’'s friend. VEAL HASH—Chop the veal very fine and add half as much bread crumbs. Mix one tablespoonful of flour with some water and stir in a cupful of boiling water; season with salt. pepper and but- ter. Place the veal in a frying pan, add the gravy and cook fifteen minutes. CORNED BEEF HASH-—To the corned beef add twice the quantity of potatoes. Chop thoroughly and place in frying pan with butter the size of an egg and some h rice, beef stock, enough to moisten. Season with salt, pepper and some chopped onion. When heated through place in a small baking pan and brown. Chopped beets, cabbage or other vegetables can be added, and make a delicious_hash. MINC MUTTON—Chop fine some cold mutton, add what gravy is left from the preceding meal, some butter and two tablespoonfuls of '~ catsup. Heat and thicken with a little flour. Serve on i of toast. CED VEAL—Chop the veal fine: season with salt, pepper and a little nut- meg; moisten with a beaten egg and water. Place in a buttered baking dish, drop bits of butter on top, cover with bread crumbs and brown. BEEF PATTIES—Mince the beef and season with salt, pepper and some Add some mashed pot Place in patty chopped onion. toes and plenty of butter. s and brown AT BALL cold meats Chop some fine. Mix with half as much potatoes and bread crumbs three beaten eges, some cold gr to _thicke \son with r. Drop fuls into a fr CROQUE' saucepan place onc £ butter and two of flc add one cupful of 1k and one onion, chopped fi 1son d add one of minced cooked vea When cold Toll into shape and imbs and fr HASH—To chop d potato and 1ly and brown toast and with pi gravy. chopped and s until ORANGE WHIP-—This a ct un dered s A of tartar and hz Add Grease the chafing blespoonful of butter und cook fifteen minutes. Serve with whipped cream FRIED TOMATOES—Skin the toma- toes and cut into thick slices. Roll in flour well seasoned with pepper and salt in butter. WITH CREAM GRAVY—Cut :"bacon into thin slices, roll in flour and fry brown. Pour out most of the fat in the pan and add one cupful of milk and some butter. Thicken h flour, bring to )ur_over bacom. Chop the white cken. Add some melted butter and a little stock of water. Season with salt, cayenne and a few minced truffles. Beat the volks of three or more eggs and stir in, Mix-thoroughly and Jastly add the whites, beaten to a stiff froth. Bake in a souffle pan for fif- teen minutes and serve at once. DEVIL'S CAKE—Cream, of butter with one cupfu Add the yolks of two e cupful of grated chocolate; beat thor- oughly. Stir in three quarters of a cup- ful of milk and a teaspoonful of dissolved soda, two cupfuls of flour and one heap- ing teaspoonful of baking powder. Last- ly, add the beaten whites of the eggs and e teaspoonful of vanilla. Bake in layer tins and put together with a soft icing. ICED JELLY CREAM—Fill a bowl with pink colored allow to harden. When solid scoop he center, leaving a shell an inch thick. Dissolve some gel- atine in a little milk and add to one pint of cream. Sweeten. flavor with vanilla and turn into a freezer. When half frozen take out of freezer and fill the jelly mold with it. Cover the mold and set jn ice for four hours. PRUNE SOUP—Cover the prunes with water and simmer until perfectly soft; add some sugar, the juice and grated rind of one lemon. Run’ through a strainer, return to saucepan and add one teaspoon- ful of wine. Bring to a boil and serve. LEMON SHERBET—Make a thick syrup of three cups of water and one cup and a_half of sugar. Allow to cool and add the juice of six lemons and three oranges and one small tablespoonful of lemon rind, grated. Strain into a freezer and freeze. QUICK DOUGHNUTS—One cupful of butter, two cupfuls of sugar, three eggs, one cupful of sour milk and one teaspoon- ful of soda, dissolved in a little water; one teaspoonful of nutmeg and half a tea~ spoonful of cinnamon; flour enough to make a stiff dough. Roll out and into shape and fry in army fat. MOCK OYSTER SOUP—Scrape roots of oyster plant; cut into sli and cover with cold water; bring to a boil, and then cook slowly until tender. ,Add one quart a half cupful of brown sugar. gs and a half a of milk and thicken with one table- spooniul of flour rubbed into two of bat- ter. Bring to a boil and season with salt, pepper and a little onion BROWN STEW OF VEAL—Cut the meat from a knuckle of veal. Into a saucepan put one table spoonful of sugar and Jet it turn. Add quickly two siiced onions and allow them to brown. Add a quart of cold water; add the meat and ¥ S ; EEENUEEy Deborah Deane : stew until e veal a tender. When 1t he mixed with two of butter. Place the veal on a dish, cover with rice and pour in the s hard-boiled eggs th Season with salt, cayenne and moisten v T between thin 8! with minced Peel the and cut into neapple 1 boil; thes clear. BROILED firm_tor > ripe but Place on cupful c f wine_ar pint of add one r pir m the st shelled cut dd all add one pint of to cool. When cold whipped cream and pour Cover with ice and allow of three egs: nuts and = one pint into a mold, stay three hours. Serve with fruit com- pote AKE an and _bake a little ntil_tender. When done take off the skin, add plenty of su- gar to the liquid, and, when thick, pour over the quinces. Serve with whipped cream. STUFFED EG from hard-boiled egg take out the volks. M fork and add one tablesr ham and enough ma the mixture cr Add one tablespoon- ful of lemon juice, salt, paprika and mus- tard to taste. Kill the space in the halves ss togethe —Remove the shells cut in halves and ash them with a onful of minced ise to make AL CR. S—Cook the oat- al and then ac nough W' wheat flour to make a thick dough. Roll into sheet, cut into squares and bake oven. JGA PUDDING—Cut one cup- a thi ful of su into small pieces Mi. one cupful of milk with one of asses, and add three cupfuls of flour; beat thor- oughly. Stir in the suet and add one tea- spoonful of baking powder, one of cinna mon and half a grated nutmeg; one cup- ful of currants and one of seeded raisins; mix, turn into a mold and strain for three hours. MELTED CHEESE WITH CREAM— Grate one pound of cheese and put in a saucepan; add paprika, salt and the yolks of two eggs, beaten with four table- spoonsful of cream. Stir constantly until the cheese begins to melt: then beat with a fork until light and creamy. Serve on buttered toast. Names of Dishes. The names of the various dishes that appear most frequently on the daily bill of fare, usually fall glibly from the tongue without a thought of their deri- vation. Just how they happened to be thus christened is a topic of interesting research. Gumbo is simply okra soup, gumbo be- ing the name by which okra is often known in the South. Chicken gumbo is soup of okra and chicken. Macaroni is taken from a Greek deri- vation, which means ‘“the blessed dead,” in allusion to the ancient custom of eat- ing is-at feasts for the dead Charlotte is a corruption of the old English word charlyt, which means a dish of custard, and charlotte russe is Russian charlotte. Blancmange means 1i hence chocolate blancm of 2 mi Succotash is a dish borrowed from the mun-ml Indians and called by them al nge white food; something a corruption of farcemeat, ch farce, stuffing i e..meat Forcemeat from the Fre for stufling.