The San Francisco Call. Newspaper, November 12, 1899, Page 28

as advanced m for which there nany house- :s are keen them with quan- tood TO—Into a saucepan )es, add-one quarter d pour over the maca- salt, pepper ar t on stove to ki v it to simmer, BEANS—Soak the g them; bc ying pan a gooc and when melted son with salt, pe of one lemon. Stir uanpL t ANS—Cook one pint of tender. Make a sauce ed in but- id some the skins, th d bake until the ediately, Breakfast Dishes. should eat for breakfast is a A time of thinking least should know, d for him in the “It is a fear- avy meal after ri: s tired and not in work- stomach and liver have o perform, and until they £00d work should not bae 1 from the brain or that finer na- ture whic it of a better name, we call the soul. Give nature a chance; make haste slowly; tax the machinery of lightly and by noon the physical 101d will be better able to fight the es of life.” Perhaps she 1s right, but peopla can work six hours on small cup of coffes and & dry biscuit, It is true that the French have but a cupful of coffes after rising, and also trus that instead of our two or three meals a day they have six. Don't try to regulate your diet to con- form with the ideas of writers on that subject, for if you do ?ust expect to be a confirmed dyepeptic within three months. Eat what you like. Nature will soon te]l you what is not good and to be avolded, If you are hungry in the morning eat, and eat what 1s wanted, coffes and toast or a four course breakfast called the national breakfast of America, and for those who can digest it it is one of the cheapest and most satisfying foods. It contains a great and fat and therefore can he eaten dally without Injuring the appe- te. To make It properly the rule is: To a half pint of whole grained oatmeal aad quart of cold er and a small tea- 3: ace it in a double boll- for two hours and a nd then and when reamy. Oatmeal can hz cooked one day and reheated for the néxt mormnf'fi b kfast. TOMATO TOAST—Pour the contents ot one can of tomatoesinto a saucepan, add one tablespoonful ch of butter and sugar, one teaspoonful of salt, one-half a teaspoonful of pepper and cook ten minutes. When hot thicken with corn- starch which has been moistened with a little water. Butter the toast, trim and put on a dish or on individual dishes and on each plece put two or three tablespoon- fuls of tomato and one poached egg. 1 pleces of bacon on the side of eac and serve. CORN CAKES—Into a bowl sift one pint of yellow meal, one pint of- flour, three tablespoonfuls each of sugar and bakin powder, one heaping teaspoonful o salt and one large tablespoonful of but- ter. Mix as for ple crust, add the beaten er and half. done it should b LIBRAR SE2e K To 2‘.5@\‘1\\]‘ TRAN PASTS BY MN=CULLASA , Xulh of two and one pint of fix well and add lastly. the beats whites. Butter the mufin pans, dust with meal, flll with the mixture and bake in A_%uick oven. Berve as soon as done. CUP EGG ON TOAST—Butter as small cups as needed, dust with bri crumbs and into eacn break an egg an ngrmkle with salt and pepper; have om the stove a pan of hot water and set the cups into it, cook untfl the whites firm. Have ready some toast all cut m buttered, put on each plece an egg, gar- nish with parsley and serve. SHREDDED FISH CREmD—fo&‘ the codfish in cold water for a couple of hours or put it on .ue stove and bring u a boll, tnen cover with cold water an pick into small flakes. Put in a saucepan and add one large tablespoonful of butter and when meited add one of flour; mix well, add one and one-half cups of milk and stir until creamy. Set on back of the stove and add the yolks of two eggs, pep- per and salt if necéssary. Make a platter hot, cover with riced potatoes, leaving & space in the center, pour in the codfsh, garnish with parsiey and serve. CREAMED POTATOES—Peel the pota- toes and cut into cubes and cook until tender in one quart of water and one tablespoonful of salt. When done drain off the water and set on stove to dry. Melt one tablespoonful of butter and mix with one of flour, Stir into the potatoes and add one pint of rich milk, season pepper_and cook to & smooth rve with broiled chops or witk ea CHICKEN WITH OLIVES—Cut enough cold, cooked chicken to make a pint, break the bones into small pleces and put on the stove with a little water; add an " onion, six small whole Feppers. a little parsley and cook for half an hour, the strain. To one tablespoonful of meltea e iy A PAGE OF VALUABLE HINTSTO THE PRACTICAL HOUSE- butter add one of flour, mix well, put in & saucepan and wn; add one pint of the above stock, untll & srooth paste; season with salt, pepper. .dd the chick- n meat and simmer. Take out the seeds from a dogen or more olives, cover with cold water and boil two minutes; drain, ripse with cold water, cut into slices and d to the chicken. Have ready some toasted bread, cut into small squares, put them on a hot dish, pour over the chicken, garnish and serve. Any cold meat can be D%rofl in this manner. /AT BALLS—Put two pounds of meat twice through a meat machine, then form into balls, flatten, butter and broil three minutes on each side, Place on & dish and cover with one tablespoonful of but- ter melted and mixed with one teaspoon- ful of salt, a little pepper and cream. Gar- nish with French potatoes and serv CREAMED DRIED BEEF—Cut or chop the meat fine, cover with water and brin; to & boll, drafn, add twe tablespoonfuls o butter, when meited add two of flour; mix well, add the cupfu} and a half of !:n(ll(d stir until cre&mi. with salt an pepper and stir in two hard boiled eggs chopped fine. Garnish with parsley an serve with baked potatoes. IN CASSEROLE—BLI",GP small earthen saucepans and into each break an g, sprinkle over a p! %l selt, a little ated cheese and one tablespoonful of ted breadu::tumbs and some meltad Boticr. "Put the pans in & pan, put in the and a light brown. RT’ RS—To one pint of bo! 1y add one of cream, two ggs, & half teaspoonful of baking pow- fisr, o tablespoonfuls of cornstarch and & pinch of lnl?. if the batter is too stiff add a little more cream. Drop by ‘”g' ntuls into hot fat and fry & light ROILED BARDINES—Take the flsh of ope can without breaking, scraps OR the skin, split and put them between double wire brofler and broil both sides. rve with lemon. TRIPE LYONNAISE—Cut a half pound of cooked tripe Into squares; into & fry- ing pan put two tablespoontuls of but- ter and a chopped onfon; fry a light Brown. Add to the tripe one teaspoontul of vinegar, one of chopped pars v, salt KEEPER. and pepper to taste. Berve with a to- mato sauce. STEAK WITH SAUCE BORDELAISE —Brofl a sirloin steak over a clear fire and serve with the following sauce: Chop one small onion or two shallots, fry them in butter until brown; add a pint of soup stock, one pint of white wine, salt, pep- per and some chopped parsley; simmer and if necessary thicken with a little browned flour. BAKED BGGS—Mince some bolled ham and add an equal amount of cracker crumbs; moisten and spread over a flat d'sh. With a spoon scoop out small holes and Into each one drop an egg:; season with salt_ and pepper and small plec butter. Put the dish in the oven serve when the whites of the eggs are cooked. ONION OMELBET-—Chop small onions and fry in butter until a light brown; make an ordinary omelet and before fold- ing add the onion and turn on a hot dish. EHEL‘SE OMELET—To the beaten eggs add a tablespoonful of grated Parmesan cheese; before folding add a little more cheese, turn out on a hot dish and sprinkle grated cheese over the top. SALMON TOAST—If, and It very often occurs, some salmon is left over from the preceding meal heat and season it and serve on slices of buttered toast. If liked, a poached egg can be added to each slice. ILK TOAST—Put the slices of bread in the oven and brown as well as dry; into a saucepan put a pint of milk and a tablespoonful of flour and butter; add some salt and stmmer. Butter the toast, place in a deep dish and pour over the thickened milk. Berve Requested Receipts. CRANBERRY TARTS—Put one quart of berries in a saucepan and cover with water; cook until tender. When done run through a coarse sieve and add two cup- fuls of sugar, return to the stove and cook until the sugar is dissolved and tne sauce {s thick. Line the patty-pans with a rich paste and bake. When done ill with the sauce and serve when cold. JELLIED HAM SALAD—Soak one-helf & boxful of’ gelatine in half a cup of water; when soft add three-quarters of a cupful of boiling meat stock and strain. Season highly one cupful of chopped ham and add; let stapd until it begins to thicken, then add one cupful of whlpged cream. Turn into a wet mold, and when firm turn out on crisp lettuce leaves and serve. BRAIN BOUFFLE—When the brains have been carefully prepared, put them in a saucepan with three tablespoonfuls of vinegar and a little salt. Cook siowly for ten minutes, drop in cold water; when cold, dry and chop into small pleces. In another saucepan mix one heaping table- spoonful of butter with one of flour, and add one cupful of milk; season with salt, pepper and a little onlon juice. Stir in the brains and when hot add the yolks of two eggs. Take from stove and allow to cool. Heat the whites of two eggs and stir them in lightly, pour in a baking dish and bake fifteen minutes in a quick oven. OYSTER CANAPES—Put one teaspoon- ful of butter and one-half cupful of cream on the fire; when the butter has melted add one teaspoonful of bread crumbs and twelve large oysters chopped fine; season with salt and pepper and cook three min- utes. Fry some bread in butter, cut in small gh‘(‘es. put them in a dish and pour over the oysters. Serve hot. CHICKEN MOUSSE—Chop cold chicken fine and add one cupful of meat stock, the beaten yolks of two eggs and half a box of dissolved gelatine. Season to taste and when cold add one cupful of whipped cream. Turn into a mold and set in a cold place. PUREE OF CHESTNUTB—Shell and lanch one and one-half pints of nuts and ofl in salt water until soft. Mash through a sleve and return to the sauce- pan. Add a pint each of cream and milk, season with salt and pepper, a little nut- meg. Serve. !\FOLASSES PUDDING—Two-thirds of a cupful of molasses, one cupful of brown sugar, one cupful of finely chopped suet two cupfuls of flour, one and one-half cupfuls of sweet milk, one teaspoonful of goda dissolved In water and one cupful of mixed currants, raisins and citron Dredge the fruit with flour before adding and add the soda last. Steam three hours and serve with a hard sauce. SAUCE PIQUANTE—Make ‘““drawn but- ter” and while still hot add the following: One tablespoonful each of vinegar and lemon juice, two tablespoonfuls of chop- ped pickles, two of chopped capers and one of chopped ollves, one-half a_ tea- spoonful of grated onfon and a dash of Colbdie HEESE BTRAWHS—Beat two table- 'goanful.! of buttér to a cream and add the yolks of two eggs, beat until light and thick. Then ad 5 one tablespoonful of water and the beaten whites of the eggs. Mix six_tablespoonfuls of flour, one salt- spoonful of salt and half a -saltspoonful cayenne pepper toget add to the stir until it is a smooth stiff < tablespoonfuls of grated Parmesan cheese and roll out on the board about as thick as pie crust it into strips three inches long and half inch wide. Bake oven a light brown. : PINOCHE—Put in a chafing dish thres r and one of cream add ARAMEL CU pan put or set it over the fire; ) then tip the dish the sides so C —Into a granite- Turn pan half fu thirty-five cold set the pan for a few minutes and out on a flat dish. No sauce is the browned sugar and the juice of the custard forms a caramel sauce. MULLED CIDER—Put one quart of cider to boll with a few grains of allspice; beat eight eggs until light, pour the hot cider on the eggs and pour from pitcher to pitcher uni.i it is frothy. On serving add a little nutmeg to each glass. CHERRY SYRUP- .tone ripe cherries and crush one-half of the seeds in a mor- tar and add4 to the fruit; put in a bag and squeeze until all the julce 1is extracted. Measure and to eve quart allow two cupfuls of sugar; put in a saucepan and boil iifteen minutes, skimming every uma the scum rises. When cool bottle an: seal. J. AM POPOVERS—To ons well-beaten egg add one-half a cup of milk, a little salt and one cup of fiour. Beat until per: fectly smooth, add another half a cup of milk, beat well and put in hot buttered muffin tins. Only fill half full and bake in a quick oven for half an hour or until the popovers seem hard and brown. When done make a cut In the side with a sharp hot knife, butter slightly and flll with any kind of jam. Sift over with powdered sugar anc. stir. SCOTCH CAKE op one-half a pound of butter and one-fourth a pound of sugar together and with the hands knead in one pound of fl or enough flour to make the mixture roll easily. Put on the rolling board and roll out about a quarter of an inch_thick, c th a cake-cutter and bake fifteen minut in a medium oven. Sift powdered sugar over the top and serve when cold CUCUMBER SAUCE—Peel the oucum- bers. Take out the seeds and then bake untfl soft. Mash well and put in a sauce- pan. Add one cupful of stock, a good- sized plece of butter, one spoonful of flour, two tablespo cream, juice of half a lemor pepper to taste. Cook fifteen through sieve and heat a T MAYONN done ox cups of mi teaspoons of whites of the eg and when uffin rings filling. one cu a cup of milk Boil until the in water. When cc cakes. WHITE CAKE—Cream one cupful of butter with two c ar, 2dd three cupfuls of cupful of milk, one and a h ing powder and agate pan.