iHSSS 3& liR BBJHm9fl Soboiih* J 90$ US? C. A. CO. Exclusive Agents for the GLOBE -WERNICKE SECTIONAL BOOK CASES and FILING CASES Booksellers, Stationers, Bookbinders and Printers OUR SPECIALTIES BOOKS of all kinds for old and young SCHOOL FURNITURE and SUPPLIES COMMERCIAL STATIONERY PRINTING and BINDING MAGAZINES and PERIODICALS FOUNTAIN PENS from Jobbers of PAPER BAGS, $ I to $ 1 each WRAPPING PAPER, Etc. 615-617 Fourth Street* SANTA ROSA - - - CALIFORNIA C. A. CO. lassT^L^/JL Book F$S Copyright N° COPYRIGHT DEPOSIT. □ □ THE REAPPEAR BOOK of CHOICE KECIPES COMPILED BY The Ladies' Aid Society of the Fulton Presbyterian Church n PRICE 50 CENTS I m D Sonoma County, California 1908 □ □ u UBHARY of CONFESS* I wo Ooeies itouewe* AUG 12 jyub CLASS A AXc, No. C©PY «*. Copyright, 1908, by Ladies' Aid Society of Fulton, Calif. PRESS OF C. A. WRIGHT & CO. SANTA ROSA, CAL Of all appeals— although I grant the power of pathos and of gold, Of beauty, flattery, threats, a shilling— no Method's more sure at moments to take hold Of the best feelings of mankind, which grow More tender, as we every day behold, Than that all-softening, overpowering knell, The Tocsin of the soul— the dinner bell. —Byron. C0HTEHT Bread 7 Soups 17 Fish 23 Entrees 31 Meats 41 Vegetables 49 Salads 55 Meat Sauces 65 Puddings and Desserts 71 Pies 85 Frozen Dainties and Beverages 89 Cakes 97 Pickles 119 Confectionery 127 Breakfast and Luncheon Dishes 131 For the Invalid's Tray 145 Table of Weights and Measures 149 USE the Best Flour POKT COSTA 28 Per Cent Gluten "Would you know how first he met her? She was cutting bread and butter." —Goethe PERPETUAL YEAST-Mrs. Briggs A quart preserving can is the most convenient thing to start and to keep this yeast in. To begin a can of this perpetual yeast, dissolve a compressed yeast cake in a quarter of a cup of lukewarm potato water — that is, the water in which the potatoes for dinner are cooked. Fill a quart can of glass half full of luke- warm potato water. Add half a cup granulated sugar to it, and when this is dissolved add the quarter of a cup of dissolved yeast. Stir well and set the can containing the yeast in a moderately warm place, but not where it will be heated percep- tibly, and let it stand until the whole is very light. Seal up the can and the day before you are ready to make bread, fill the can full of lukewarm potato water and add another half cup of sugar. Let the can stand for about twenty-four hours. Beat the foam- ing white yeast and use a pint, or half the can, for four small or three large loaves of bread. Use as much lukewarm water as you do of yeast, and mix the bread at once, kneading it thoroughly. Seal up the can of yeast, set it away and a day be- fore the yeast is needed fill up the can again with lukewarm potato water, in which the potatoes were boiled, and a half cup sugar, and it is ready for use again when it is risen. GRAHAM BREAD -Mrs. Baldwin Stir into a quart of water (warm in winter and cold in sum- mer) enough wheat flour to make a soft batter, also a cup of yeast. Let rise over night. In the morning add salt, one-half tea cup molasses, one teaspoon soda in cup of boiling water and enough Graham flour to make batter thick enough to pour into well greased tins. Let rise very light and bake in moderate oven. 8 POTATO CAKES- Mrs. Eldredge One quart flour, one cup mashed potatoes, one half cup butter, two teaspoons baking powder, little salt. Rub butter in the flbur dry, then add potato, milk enough to moisten. Roll out an inch thick, cut with biscuit cutter and bake in moderate oven. RICE GEMS-Mrs. Wilkinson One heaping cup flour, two-thirds cup cold boiled rice, one and one-half cups sour milk, one tablespoon butter, one egg, pinch salt, one teaspoon soda. Beat hard and bake in buttered gem pans, in hot oven about twenty minutes. GOOD BROWN BREAD-Mrs. A. Faught One cup Indian meal, one cup of rye, one cup of wheat flour, one cup sour milk, one-half cup molasses, one teaspoon salt, two teaspoons soda. Steam four hours and then put it in the oven a little while. BISCUIT— Mrs. Jas. H. Laughlin One quart flour, one teaspoon soda, two teaspoonfuls of cream tartar and one teaspoon salt. Sift all together. Rub in one table- spoon lard, mix with sweet milk to soft dough and bake im- mediately. CORN MEAL GEMS— Mrs. Bryant One egg beaten well, one and one-half tablespoon sugar, two tablespoons melted butter, one cup milk, one heaping cup white flour, one scant cup corn meal, one and one-half teaspoons baking powder, pinch of salt. Bake in gem pans about twenty minutes. POP-OVERS -Mrs. Dornin Two eggs, two cups milk, two cups flour, pinch of salt. Bake in very hot well greased gem pans in hot oven. BOSTON BROWN BREAD-Mrs. MaKee Two cups cornmeal, one cup flour, two cups sweet milk, one cup sour milk, one cup syrup, one teaspoon soda, one tablespoon salt. Boil three hours in a two quart pail in a kettle of boiling water. BREAKFAST MUFFINS— Mrs. Meacham Mix two cups Yankee Rye meal, one cup yellow corn meal, one cup whole wheat flour. Add tablespoon salt and sift. Dis- solve level teaspoon soda in about two tablespoons warm water, 9 add it to one and a half pints sour milk or butter-milk. Then add to this one cup of molasses. Thoroughly mix; pour over dry in- gredients, mixing well. Pour into greased two-quart molds, cover tight, and steam five hours. Lift out, allow to cool, and bake half an hour. BOSTON BROWN BREAD— Mrs. Wilkinson Three eggs, one breakfast cup of milk, one tablespoon melted butter, one tablespoon sugar, a pinch of salt, two heaping tea- spoons of baking powder. Beat the eggs well and mix with the milk; put melted butter with the above ingredients, mixing in flour enough to make batter. Bake in round tins, and when al- most done wash the top of each with a feather dipped in milk. POP-OVERS— Miss Annie Laughlin One cup milk, one cup flour, three eggs, one teaspoon salt. Beat thoroughly and cook in hot oven. COFFEE CAKE— Mrs. Voss One cup brown sugar, one cup butter, one-half cup molasses, two eggs, one cup strong cold coffee, one teaspoon soda, two teaspoons cinnamon, one teaspoon cloves, one cup raisins or currants. Add the fruit last rubbed in a little of the dry flour. Bake about one hour. CORN BREAD (New Orleans)— Mrs. Baldwin One and one-half pints corn meal, one-half pint flour, one tablespoon sugar, one teaspoon salt, two heaping teaspoons Royal Baking Powder, one tablespoon lard, one and one-quarter pints milk, two eggs. Sift together corn meal, flour, sugar, salt and powder; rub in lard cold, add eggs (beaten) and the milk. Mix into a moderately stiff batter; pour 'from bowl into a shal- low cake-pan. Bake in rather hot oven thirty minutes. MARYLAND BISCUIT— Miss Annie Laughlin Rub one tablespoon butter and one tablespoon lard into one quart sifted flour, one teaspoon salt, milk enough to make a stiff dough. Use the hands in mixing dough. When the milk, flour and shortening have been thoroughly mixed, flour the bread-board, lay dough on it and beat it with rolling pin until it blisters and cracks loudly. This beating will occupy at least one-half hour. When the blisters are abundant, tear off pieces of dough as large as an egg, mold with hand in form of a biscuit. Prick the top of each biscuit with fork and bake in moderate oven. 10 It is a well understood fact it never fails to give the best results if properly handled USE NO OTHER - - - TAKE NO SUBSTITUTE "Rose Brand" IS THE FLOUK SANTA ROSA FLOUR MILL CO. Dealers in Grain and Mill Feed of All Kinds PHONE BLACK 2072 - - - - SANTA KOSA, CAL 11 TREMONT HOUSE ROLLS— Mrs. A. Faught Take two quarts of flour, add one teaspoon salt; make a hole in the middle and put into it one tablespoon of sugar, butter about the size of an egg, one pint of boiled milk and one teacup- ful of yeast. Do not stir, but put them together and knead fif- teen minutes. Set in cool place for six hours and then roll out about one-half inch thick and cut with a biscuit cutter. Moisten one edge with butter, and fold together like rolls; lay in the pan so they will not touch. Set for half hour in a warm place to rise and bake in quick oven. FRENCH ROLLS— Miss Annie Laughlin At noon scald one pint of new milk and let cool. Sift two quarts flour into which rub two tablespoons butter and then make a hole in the center. Stir a spoonful of yeast and two table- spoons sugar into your milk, then put all into the center of flour. Let it stand several hours until foaming, then mix in all the flour cover and set away over night. In morning knead it down and set to rise again. Roll out not too thin, spread over with butter, and cut in rounds lapping one edge. Do not place the rolls near together in the pan. Let them rise about two hours, then bake in quick oven about twenty minutes. MUFFINS- Mrs. A. Faught One pint new milk, one egg, one tablespoon sugar, one table- spoon butter, half teaspoon salt, half cup home-made yeast. Mix with flour until a very stiff batter is formed; leave in a warm place over night and bake in the morning in rings. CORN MEAL GEMS— Mrs. Jas. H. Laughlin One egg and one tablespoon sugar beaten together, one cup sweet milk, one heaping cup corn meal, two tablespoons flour in which one teaspoonf ul of baking powder has been well mixed, and a pinch of salt. Stir well and bake in hot gem-pans. STEAMED BROWN BREAD- Mrs. Jas. H. Laughlin Three cups graham flour, two cups corn meal, one cup flour, three cups butter, or clabber in which several tablespoons sour cream are mixed; one cup syrup or molasses, one pinch salt, two teaspoons soda. Steam three hours. This quantity fills seven one-pound baking-powder cans. 12 GUARANTEED Our New Process is making New Customers for our FLOUR irSFINE TRY A SACK Golden Eagle Milling Co. DEALERS IN Hay* Grain* Feed and all Poultry Supplies PETALUMA, CAL ijw; . i hi— n«i ii > w , f m n i i ii ii i m ii ii t ui^M >B»MTjy > i ■ — wMMMiiurapa^— »M— — SCHELLING GARAGE Automobiles, Bicycles, Sporting Goods GEO. C. SCHELLING, PROPRIETOR 405-407 Fourth St., Santa Rosa 13 DELICIOUS BREAD-Mrs. J. W. Mitchell One quart flour, one-half cup sugar, two teaspoons baking- powder sifted together dry. Rub in piece of butter the size of an egg. Add yolks of two or three eggs and milk enough to make a stiff batter. Beat until well blistered, then fold in the whites of eggs. HOT CROSS BUNS— Mrs. E. S. Denner Sift into a bowl one quart of flour, half a cup of sugar, and a teaspoon of salt; melt one-fourth cup of butter in a generous half-pint of milk, warmed; add to the dry ingredients with the well-beaten yolks of two eggs, and half a good yeast cake dis- solved in water, half a grated nutmeg, and the whites of eggs beaten to a stiff froth. This will make a very soft dough. Cover in warm place, and let rise until light. When raised, take out on well-floured board, and mold pieces the size of an egg, flatten, and place in buttered pan, allowing space between. Cover and put to rise until they double in size, then make a cross in the top of each, and bake in steady oven half an hour. Brush the top over with syrup made from sugar and a little water to glaze. GERMAN COFFEE CAKE- Janet Mackenzie Hill One cup scalded milk, two cakes compressed yeast, one-fourth cup water, one-third cup melted butter, one-fourth cup sugar, one-half teaspoonful salt, one egg, grating of lemon rind, flour. Make a sponge with the milk, yeast softened in the water, and flour; when light add the other ingredients and flour to make a very stiff batter; beat thoroughly; when light again spread in a buttered dripping-pan, cover and let rise. When ready for the oven, brush over with beaten egg and dust thickly with sugar and cinnamon, mixed. Bake in a hot oven. SALLY LUNN-Janet Mackenzie Hill One cup scalded milk, one cup boiled water, one-half cake compressed yeast in one-half cup luke-warm water, three cups flour one teaspoonful salt, four eggs, well-beaten, one cup but- ter mixed with lard, one quart flour. At eleven o'clock a. m. make a sponge of the milk, water, yeast, and three cups of flour. When light, at about half-past one, add the eggs, shortening, salt, and the quart of flour, beat hard and turn into the pans in which it is to be baked. Bake for tea. 14 BROOKS CLOTHING CO. CLOTHIERS and HATTERS RELIABLE GOODS AT THE LOWEST PRICES 509 FOURTH ST. SANTA ROSA, CAL G. J. R EADING C. D. BAR NETT ^HCfT ami ®K*& ttk fcjP* SUCCESSORS TO ^ tm EARDLEY- BARNETT CO. Real Estate and Insurance AGENCY Aetna, American N. J., Phoenix of London, Sun and other first class companies 62 9 Fourth Street - » Sftllta R6M 3 Gal- "Appetite comes with eating, says Augeston." —Rabelais. SOUP STOCK To a two-bit shin of beef I add what beefsteak and meatbones 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 vegetables, 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 the place of butter or lard for cooking. It is much superior to but- ter or lard for frying or shortening. BEAN SOUP-Mrs. Ford Wash and boil your beans with a piece of salt pork. When the beans are soft take them out and press through a colander, then put them back in the water they were boiled in, together with four hard boiled eggs, quartered, and half a lemon sliced, a little pepper and salt. Boil up and serve. ASPARAGUS SOUP— Miss Annie Laughlin Boil two bunches of asparagus one-half hour. Put one quart milk on stove, press tender stalks through colander into milk. Thicken with two tablespoons flour rubbed into one tablespoon butter. Let come to a boil and serve hot. Season with pepper and salt. CREAM OF TOMATO SOUP-Mrs. A. L. House One quart milk, one can tomatoes strained, one teaspoon of soda in tomatoes just before removing from the stove. Butter size of an egg, salt and cayenne pepper to taste, two crackers rolled fine. Heat milk and tomatoes separately. Mix in tureen just before serving. OYSTER STEW— Mrs. R. H. Thomson One can of best cove oysters, one quart sweet milk, one table- spoon butter, two tablespoons flour, salt and pepper to taste. 18 Strain the liquor from the oysters and to this add the milk. When it has reached the boiling point thicken with the flour into which the butter has been rubbed. When this has boiled, pour over the oysters which are in the soup tureen and serve immediately. POTATO SOUP-Mrs. Eldredge Four medium sized potatoes cut in very small pieces. Pour on one quart boiling water, little salt, pepper and good slice of but- ter. Let boil until soft. Rub through a sieve. Just before serv- ing add one teaspoon of flour mixed with cold water, two cups of milk and let boil up once. ONION SOUP-Mrs. Bryant Slice and fry six large onions until quite brown, add two quarts rich milk, one tablespoon butter, one teaspoon cayenne pepper and salt to taste. Thicken with two tablespoons flour mixed with cold water. Serve very hot. SPLIT PEA SOUP-Mrs. R. H. Thomson One cup split peas, one and one-half pounds lean neck of beef (no bone) , two thin slices of salt pork, three quarts cold water. Wash and soak peas for an hour, cut meat in small pieces. Put all together in soup kettle and cook for three hours; you may have to add some boiling water at the last. When done thicken with one tablespoon of flour rubbed smooth in one-half cup of creamy milk; strain and serve with toast bread cubes. CREAM CELERY SOUP-Mrs. S. E. Polhemus Take the root and several stalks of celery cut in small pieces, cover with water (being careful not to use too much) add a lump of butter and salt and pepper. Boil until celery is tender, then add a quart of milk and let come to the boiling point. Take three or four slices of bread cut in small squares and fry in a little butter to a light brown, place in tureen and pour the soup over them. BEAN SOUP-Mrs. R. H. Thomson One large cup of small white beans, two pounds lean neck of beef. Soak the beans over night and boil three-fourths of an hour, changing water twice. Put the beans into the soup kettle with the meat, cook until the beans can not be found, and the meat to shreds. Salt and pepper to taste, add a cup of creamy milk, strain and serve. This is also nice with toast cubes instead of crackers. 19 CLAM SOUP-Mrs. SamuelJ. Holms Place one pint clams in bowl and chop very fine. Put one quart milk on the stove with the liquor of the c'ams, season with pepper and salt. Roll four or five crackers and sprinkle in milk. Chop fine one small piece of onion and let all boil up. Just before removing from the fire put in butter the size of a walnut. CLAM CHOWDER— Mrs. W. P. Slusser One dozen and one-half of clams. Scrub shells and place in a kettle over the fire. Cover with one quart of boiling water. As soon as shells open, remove from fire. Save the water. Chop fine a little salt pork, and slice four large potatoes thin. Put pork in kettle; after frying until brown add strained water and the juice of the clams, the potatoes, and three onions sliced thin. Simmer one and one-quarter hours. Add a quart of milk, or water if preferred, cook fifteen minutes longer, add clams and serve. TOMATO FOR SOUPS, SAUCES, ETC.— Mrs. M. J. Granger Skin and boil tomatoes, then strain free from seeds. Then boil down as thick as possible without burning, and bottle hot in glass jars or bottles that can be made air tight, the same as in canning fruit. Small bottles are preferable to large ones, as it does not keep well after being opened. The pulp after being boiled down, can also be dried, by being spread thinly on buttered plates. The dried pulp readily dissolves in soup. NOODLES— Mrs. E. S. Denner Into two eggs work with a knife as much flour as possible, also a pinch of salt. Turn out on molding-board and mold well, using plenty of flour. Roll very thin, and leave for two or three hours to dry. Cut in equal pieces and place one above the other, then cut in thin strips and shake loosely apart. Put into rapidly boiling water for ten minutes. Have ready frying-pan with a good piece of butter melted and hot; remove the noodles with a skimmer, let drain a minute, then put into the pan with the butter for ten minutes, and serve. Good with or without meat. FRENCH SOUP-Mrs. E. S. Denner In a strong, clear soup, just before serving, add two well beaten eggs very gradually. Pour into tureen at once. We Guarantee All Our Cooking Utensils at MAILER HARDWARE CO. 20 I E. R. SAWYER j JEWELER | I \ 529 FOURTH STREET SANTA ROSA.CAL I The BEST RECEIPT FOR. TIRED FEET is R. C. MOODEY ® SON'S Footwear Jffrank flL HonmtH LEADER IN FINE - - DRESS - - GOODS Trimmings, Fancy Goods, Hosiery, Underwear Ladies' and Gents' Furnishings 521 FOURTH STREET - - SANTA ROSA PHONE MAIN 40 McHAKVEY MILLINERY IMPORTER OPPOSITE HOTEL OVERTON 5II FOUiVTH STREET SANTA KOSA, CAL "The silvery fish, Grazing at large in meadows submarine, Fresh from the wave now cheers Our festive board." —Anon FISH— Miss Annie Laughlin Pick to pieces, fish previously boiled, season with salt, pepper, and butter, mix in rolled crackers or bread crumbs, cover with cream and bake. CREAMED SALMON— Miss Annie Laughlin Make a white sauce of one-half pint milk and as much cream, two tablespoons butter and two tablespoons flour. Melt butter, stirring in flour and diluting with hot cream and milk. Season with salt, cayenne, and nutmeg. To this add a can of nice sal- mon freed from skin and bone. Stir until hot and serve in little individual cases. FILLETS OF FISH WITH BECHAMEL SAUCE— Miss Annie Laughlin Slice salmon or any white fish; fry lightly in butter for six minutes, then dip in beaten egg, roll in crumbs, season, dot thickly with butter and place in a good oven for fifteen minutes. Serve with a sauce made by melting one tablespoonful of butter, rub smoothly in this one of flour, and dilute with a half pint of stock made from chicken or veal; season nicely, lift out fish, sprinkle thickly with minced parsley and pour the sauce over. You can prepare the fish beforehand, cooking it only ten min- utes, and then merely place in the oven to heat while the soup is being served. The sauce will keep if stood in a vessel of hot water. 24 CREAMED OYSTERS— Mrs. Samuel J. Holms One-half teacup of butter melted in a sauce-pan. Add one heaping tablespoonful flour. Cook a few minutes and stir in gradually one cup of milk, seasoned with salt and pepper. Boil one pint of fresh oysters in their own liquor until plump, drain, and place on squares of buttered toast. Pour the sauce over and serve immediately. HALIBUT STEAK- Mrs. R. H. Thomson Cut fish one and one-half inches thick, remove the bones and skin. Place in cold water and salt one hour before cooking, drain and wipe. Dip pieces of fish in beaten egg, roll in crack- er crumbs, submerge in hot fat and fry until a delicate brown, Remove with wire skimmer and serve immediately, Cooked in this way it retains its delicate flavor and is free from grease. OKRA GUMBO (Creole) —Mrs. H. H. Brooks One onion, one tablespoon of flour, parsley, thyme, two cloves of garlic, salt to taste, one slice of ham, three dozen shrimps, one-half dozen crabs, two large tomatoes, one-half pod of red pepper (without seeds) , one bay leaf, fifty green okra pods, cut fine. Cut ham in small squares, put into lard and let brown; then put in onions, parsley, and thyme. Skin and chop fine the tomatoes and put in, saving out the juice. Let cook ten min- utes and put in the flour. When brown put in the crabs and let cook another ten minutes, covering tight. Then put in chopped okra, and watch carefully, as okra burns easily. When okra browns put in two quarts of water with the tomato juice; set back on the stove and let simmer for about an hour longer. Put in the shrimps (prepared by scalding and removing the shells or skin) about twenty minutes before serving. Serve hot with boiled rice. (Prepare the crabs by scalding or boiling about five minutes. When cool enough cut off claws and crack, separating the joints. Remove the "apron," the spongy substance, and the shell, and cut the body into four parts, cutting down the center and across. ) BAKED HALIBUT WITH TOMATO SAUCE— Mrs. M. D. Brown Two pounds fish. Cook two cups tomatoes with one cup water, one slice onion, three cloves, and one-half tablespoonful sugar. 25 Cook twenty minutes. Melt three tablespoonfuls butter, add three tablespoons flour, and stir into hot mixture. Add three- quarters teaspoon salt, one-eighth teaspoon pepper, cook ten minutes and strain. Put fish in baking dish, pour around it one- half of the sauce, and bake forty-five minutes, basting often. Remove to hot platter, pour on remaining sauce, garnish with parsley. LOBSTER. IN CREAM SAUCE— Janet Mackenzie Hill Lobster meat, cut in dice, may be mixed with an equal bulk of cream sauce and served in patty cases, shells, etc. In mak- ing the sauce, chicken, fish, or lobster stock and milk, or cream, may be used, either alone, or half and half. FISH CHOPS— Janet Mackenzie Hill (canned salmon or any remnants of cooked fish) If canned salmon be used, drain the oil from the can, remove the skin and bones and pick the fish fine with a silver fork; add a tablespoonful of lemon juice and a dash of paprika. Make a cup of white sauce, using two tablespoonf uls of butter and one- fourth cup of flour; add the fish and a teaspoonful of chopped parsley. When the mixture is thoroughly cold, form into chops. Egg and bread-crumb them, adding a little chopped parsley to the crumbs. Put a piece of macoroni into the end of the chop, to represent the chop bone, and fry in deep fat. Arrange a crouton of bread in the centre of a serving-dish; upon this place a dish filled with sauce Tartare (or other fish sauce), and set the chops against and around the bread. Sauce Tartare; — To a pint of Mayonnaise sauce, made with Tarragon vinegar and mustard, add a shallot chopped fine, one- fourth cup each of fine chopped capers, olives, and cucumber pickles, two tablespoonfuls of chopped parsley, and half a tea- spoonful of powdered Tarragon. Half a teaspoonful of onion juice may take the place of the shallot. CRAB a La CREOLE— Mrs. Chas. Hoffer Put into a sauce-pan a large piece of butter, and four young onions cut into rings, two green peppers chopped fine, one small-sized tomato, salt, black pepper, and a little cayenne. 26 READ THE REPUBLICAN The Leading Sonoma County Newspaper THE REPUBLICAN HAS THE BEST EQUIPPED JOB PRINTING HOUSE IN SANTA ROSA 531-533 FIFTH STREET ST. ROSE DRUG STORE Cor. FourtH and A. Sts. The best place in Santa Rosa to buy your DRUGS and FAMILY MEDICINES PERFUMES, TOILET ARTICLES, Etc. We Give You Only the Best in Our Line Wm. McK. Stewart - - Proprietor 27 Stew gently five or six minutes, then dredge in a very little flour, and add a very little good cream. Pick the meat from two crabs, put into the sauce, stew two minutes, and serve on toast. CRAB a La NEWBURG— Miss Marion W. Thomson Take two whole crabs, or one good sized can of crab, cut up in small pieces about the size of a shelled almond. Put in the same pan with a piece of butter the size of a walnut. Season with salt and red pepper to taste. Thicken with heavy cream sauce, add the yolk of one egg, and pour out on squares of crisp buttered toast. Sauce: One ounce butter melted in sauce-pan, two ounces flour mixed with butter. Thin with boiling cream and cook till it is slightly thickened. DEVILLED CRAB— Mrs. R. H. Thomson To the meat of one crab add the following dressin'g: one hard- boiled egg, rubbing the yolk in one tablespoon melted butter; add to this three-fourths tablespoon lemon juice, cayenne pep- per, mustard, and salt to taste; one and one-half mustard-spoons made mustard; then stir in the yolk of a well beaten raw egg, and add the white, having first beaten it separately ; then add the chopped white of the hard-boiled egg, one soda-cracker rolled, and two tablespoons melted butter. Bake to a delicate brown either in shells or ramekins. Serve with wafers and a piece of lemon. 28 F. A. EMEKY WINDSOR BUTCHER and LIVERYMAN ESTABLISHED 1892 Dealer in fresh Beef, Mutton, Pork and Veal which is delivered to Mark West, Fulton, Trenton, Mt. Olivet and surrounding country. Live Stock Purchased To Preserve the Eyesight Infant's eyes should not be exposed to intense sunlight; if left to wink and blink at the sun permanent bad effects may result to the retina or other parts of the eye. Vision is a mechanical function, and as few eyes are proportioned so as to give perfect sight, the sooner marked defects, indicated by eyeache, headache, inflamed eyes and lids are corrected with glasses the better for either children or adults. No strain, no pain. No injury to an organ, no disease of it. Glasses fitted by us will give perfect vision and keep the eyes healthy and strong. Lawson-Rinner Optical Co* 535 FOURTH ST. SANTA ROSA "The turnpike road to people's hearts I find Lies through their mouths, or I mistake mankind." —Dr. Wolcot PATTY SHELLS— Mrs. Bryant One pint flour, two teaspoons baking powder, half teaspoon salt. Sift all together. One-half pound good butter, work half the butter by degrees into the prepared flour and mix with a little more than a gill of cold water or enough to make a stiff dough. Roll out the paste and strew over it a part of remain- ing butter, divided into little pieces dredged with flour. Roll up dough like jelly roll, and roll out again. Repeat latter pro- cess once more and add remaining butter. Roll one-half inch thick, cut into rounds two inches in diameter. Press a small cutter one inch in diameter on each round a quarter of an inch deep. Place on buttered tins and bake brown. CHICKEN AND OYSTER PATTIES-Mrs. House Put two tablespoons butter and three of flour, one-half tea- spoon salt and one-fourth teaspoon white pepper on the fire, and when melted and mixed well, add one pint cream or rich milk. Stir until it thickens, then add one pint diced chicken. Simmer five minutes, then add one pint oysters (drained), and cook until edges curl. Fill heated patty shells and serve. OYSTERS a La RICHELIEU— Mrs. A. L. House Put one tablespoon of butter in chafing dish. When melted add one-fourth teaspoon paprika, two tablespoons chopped celery and two dozen large oysters free from liquor. Cook and when plump add four tablespoons of sherry and serve on hot buttered toast. DEVILED CRAB— Mrs. A. L. House One crab, two hard boiled eggs chopped fine, two (2) table- spoons cracker crumbs rolled very fine, juice of one lemon, two tablespoons sherry, red pepper, salt; mix well. Butter size of an egg; flour to thicken. Cook, then thin with milk and season with salt, spoonful mustard and mace. Mix well with the crab, sift over cracker crumbs and cover with bits of butter. Heat in oven until nice brown. 32 THE RIGHT PLACE TO TRADE THE Santa Rosa Department Store ALL DEPARTMENTS OF THE HOUSEHOLD SUPPLIED UNDER ONE ROOF Dry Goods, Boots and Shoes, Crockery, Kitchenware, Toys, Hardware, Tools, Sewing Machines, Stationery, Notions, Etc. The Santa Rosa Department Store 432-434 FOURTH ST. - - SANTA ROSA KEEGAN BKOS. Santa Kosa SPECIALIZING Hart, Schaffher &- Marx Clothes Knox and Stetson Hats Waterhouse Cravats 33 JUGGED PIGEONS— Mrs. Chas. Hoffer Clean and wash well and stuff with a dressing made of the giblets boiled and chopped, a slice of fat pork, the yolks of two hard-boiled eggs rubbed to a powder, seme bread crumbs, pep- per and salt, bound with a beaten raw egg. Tie the legs and wings close to their bodies and pack the pigeons in a tin pail with a tight top. Plunge this into a pot of boiling water, put a weight on top to keep it steady, and cook two hours and a half. The water should not boil over the top. Drain all the gravy into a saucepan, thicken with a tablespoon of butter rolled in flour, season, boil up, pour over the pigeons, cover again, and leave in the boiling water ten minutes before serving. CHICKEN and PEAS SPANSIH-Mrs. M. E. Slusser Take the giblets, one onion sliced, a little parsley, and grated lemon peel, put them into a frying-pan with butter and cock slowly. Cut up two chickens, add it with some sliced ham or bacon and fry brown. In a separate stew-pan put a little gravy, salt, pepper, one teaspoon oil, one of tarragon vinegar, and the fowl and ham; also chop the heart and liver and some of the onion and parsley fine and add it; then put in one quart of green peas, and cook all gently until the peas are done. Put the peas in center of warm platter, chicken around them, and serve. SIMPLE WELSH RABBIT- Miss Annie K. Voss Make three large slices of toast and cut into halves; butter them and slightly moisten them with hot water; put them into the oven on a platter. Put a half cup of milk into a double boiler, and when it boils put in two cups grated cheese and stir until smooth; then stir in the yolks of two eggs beaten with a half teaspoon of salt and a dash of red pepper; as soon as it thickens pour it on the toast and serve at once. CROQUETTE MIXTURE— Mrs. C. B. Laughlin Three quarters cup rich milk, one rounded tablespoonful flour, one rounded tablespoonful butter, one-half teaspoon salt, one- fourth teaspoon white pepper, one teaspoon chopped paraley and one of chopped onion, dash of nutmeg and red pepper, one egg. Cook in double boiler until smooth and creamy, add egg last. Mix in two cups of finely minced meat of any kind. Spread on dish and do not form into croquettes until thoroughly cold and 34 Noonan's Market DEALEK IN ALL KINDS OF Fresh and Corned Meats, Sausages, Lard, Hams and Bacon 423 Fourth St. Santa Rosa, Cal. COULSON CO.'S POULTRY FOODS ARE UNEXCELLED SPECIAL DRY CHICK UNEQUALED FOR LITTLE CHICKS GROWING CHICK A PERFECT RATION AFTER FOURTH WEEK IMPROVED MASH EGG FOOD BEST FEED MADE FOR LAYING HENS COULSON'S SCRATCHING FOOD THE OLD STAND-BY. ALWAYS GOOD NO. 3 CONDITION POWDER KEEPS HENS HEALTHY AND PROFITABLE PROGRESSIVE DEALERS SELL THEM COULSON POULTRY AND STOCK F000 CO., PETALUMA, CAL 35 stiff. It is better to mix them in the morning: if they are to be cooked at night. Form into croquettes, dip into egg and bread crumbs and fry in deep, hot lard. BANBURY TARTS— Mrs. C. B. Laughlin Make rich pie crust, roll thin, and cut in three inch squares. Put tablespoon tart mixture in center, and form into three- cornered tarts, pinching edges to keep in place. Brush top with milk and sugar, and bake in brisk oven. Filling for Tarts: One cup chopped raisins, one-half cup chopped blanched almonds, piece of citron size of an egg, same of candied orange and lemon chopped; one egg, one cup sugar. Mix thoroughly. HOT TAMALES-Mrs. J. H. Frese Scald one quart white corn-meal in just enough water to moisten; tear several corn husks into narrow ribbons and into other husks put a layer of meal forming a roll about six inches long. Prepare mixture of one pint finely-chopped chicken, one Spanish pepper chopped fine, and one teaspoon salt; put two tablespoons of the mixture into the center of the corn-meal; roll the meal over mixture; fold over the husks and tie the ends. Put bones taken from chicken into bottom of kettle with sliced onion, three or four cloves, two bay leaves, salt and pepper; cover with cold water and let heat gradually to boiling point. Lay the tamales upon the bones above water and cook about two hours. RAVIOLI— Mrs. Q. Eckel Dressing: Enough to make one pint when cooked until tender of lettuce or spinach. Chop fine, add parsley and two large onions. One quart (Holland) cheese grated, one pint bread crumbs, one dozen eggs well beaten, one cup olive oil, small piece butter, salt and pepper to taste; mix well. Batter: Four cups flour, two eggs, a pinch of salt, two table- spoons olive oil; mix with luke-warm water to a stiff batter, and roll into thin crusts. Put one teaspoonful of dressing on each crust, turn over the edges, then cut into squares. Put into boiling salted water for ten to fifteen minutes, and when done drain and fix with this gravy and grated cheese. Gravy: A small pot roast browned in olive oil. To the gravy add one good-sized onion chopped fine, parsley, one can toma- toes, salt and pepper to taste, and one-half cup chopped mush- rooms (put into hot water until tender, then chopped). SWEETBREADS, WITH SHRIMPS-Mrs. W. C. Fowler Boil sweetbreads in salted water until well done, then remove from water. Let one and one-half pints cream, or very rich milk, come to a boil. Have the sweetbreads cut into small pieces, and 36 No. 17—10 In. 37 put into the cream. Add one small can shrimps broken into small pieces, and a little salt and pepper. Thicken, and serve on hot toasted bread. SWEETBREADS- Mrs. W. C. Fowler Soak sweetbreads in salted water about one hour to remove blood, then remove skinny covering. Slice thin, lengthwise, roll in beaten egg, then in cracker crumbs, corn-meal, or flour, and fry in a very hot pan, with a heaping tablespoon of butter and lard. Salt to taste. OLD-FASHIONED FRITTERS— Mrs. Parker Maddux Beat five eggs light, add a cup of milk, a half cup of water, and a scant teaspoonful of baking-powder. Flour enough to make quite a stiff batter. Fry in hot lard. RAVIOLI— Mrs. Tovani One pound of lean pork chopped fine, two cups of stale bread soaked in water, parsley and spinnach, one green onion chopped fine until you have one coffee-cup full, one cup of mashed pota- toes. Put pork and greens in a frying-pan on back of stove, pour over it one quarter-cup of olive oil. Let simmer slowly. When wilted pour over the bread. Add one scant cup of grated Romano cheese, a few leaves of summer sage and mint, a little garlic chopped very fine, one teaspoon of celery salt, one-half teaspoon each of cloves and nutmeg (ground), one teaspoon of allspice, salt to taste; three eggs well beaten, one-fourth cup mushrooms chopped fine, two teaspoons black pepper. Stir un- til well mixed. Take noodle paste ( page 19 ) roll thin but thick enough not to break. Cut out as for cookies, put on one side of each one a dessert-spoon of this mixture; turn over the other side, moisten the edges with cold water and press together firmly. Drop in boiling water salted to taste and let boil fifteen minutes. Have plenty of water so they will boil freely and not stick together. When done pour in colander and drain well. Sauce: — Roast any kind of meat as for ordinary use. When done remove from pan. Add to the gravy one can of tomatoes, one-half a chicken chopped fine (not cooked), one dozen olives, one-half cup of butter or enough to make rich gravy; season to taste with allspice, cloves, salt and pepper; let cook until it thickens and chicken is done. Take dish that can go on table, put in a layer of gravy, then a layer of Ravioli from colander, sprinkle with grated cheese; repeat until dish is full, being sure to have gravy on top. Set in oven for ten minutes, and serve hot. "Some hae meat and canra eat, And some would eat that want it. But we hae meat, and we can eat, Sae let the Lord be thankit." —Burns. RULES FOR COOKING MEATS Put all salt meats in cold water; all fresh meats, excepting for soups, into hot water, then cook slowly. All roast meats, excepting veal, are put dry into a very hot oven; veal requiring a little more moisture. When well browned, add hot water; and when about half done, salt. Never salt meat until partially cooked. Rare meat requires about fifteen minutes to the pound. Baste all roasts frequently. Roast beef requires a hotter oven than any other meat. MOLDED VEAL— Miss Annie Laughlin Ten cent knuckle veal and boil until it can be pierced with fork. Take from liquor and cool. When cold cut into small pieces. Have ready three hard boiled eggs. Slice eggs length- wise. Commence by putting slices of egg in mold, then meat and alternate in this wise until all is used with an occasional all clove and pepper corn. When all is ready pour over the liquor which is boiling hot and has been freed from grease or settlings. Set away to cool. Serve cold cut in slices. If liquor seems too thin, add one teaspoon Knox Gelatine. DUMPLINGS— Mrs. Miller To each cup full of sifted flour add one teaspoon of baking powder, add a little salt, sift until thoroughly mixed, then add half as much milk as flour (by measure) and beat a minute. Drop by spoonfuls into the stew, cover tightly and boil twelve minutes. STUFFING FOR A TURKEY For a turkey weighing from eight to ten pounds allow one loaf of stale baker's bread, one quart of oysters, one lemon, two 42 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 but- ter 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 livers should be cooked in a basin on top of the stove, then chopped fine, and when the gravy is made, add them to it. VEAL OR. BEEF LOAF— Miss Annie Laughlin Three pounds chopped veal or beef, three well-beaten eggs, salt and pepper to taste, one-half cup butter. Powdered cracker to make the above the consistency of dough. Make into a loaf and bake until done, basting with butter. Use hot water to moisten the ingredients if it is too dry to mold with hand. BOILED TONGUE— Miss Annie Laughlin Soak tongue over night and boil four hours in milk and water, peel and place on platter; garnish with parsley. DAUBE a La CREOLE -Mrs. H. H. Brooks Three pounds of the round of veal or beef, two large onions, two tablespoons of flour, two cloves of garlic, two large toma- toes, one bay leaf, one sprig of thyme and parsley, salt, pepper, and cayenne to taste, one tablespoon of lard. Make incisions in the meat and put the garlic into them; then rub the meat well with salt and pepper. Put into the hot lard and cover well; when brown on both sides put in a half cup of water; when this cooks up, put in onions and flour; when brown put in tomatoes and other ingredients, and set back on stove; let simmer slowly about five minutes, then put in three cups of water and let cook one hour slowly. High Grade Scissors and Table Cutlery at MAILER HARDWARE CO. 43 CANNELON OF BEEF— Janet Mackenzie Hill Two pounds of lean beef from top of round, one tablespoon- f ul of fine-chopped parsley, one teaspoonful of salt, one tea- spoonful of onion juice, one-fourth teaspoonful of mace, one egg beaten, one-third cup of soft bread crumbs, one-fourth teaspoonful of pepper. Pass the meat through a chopper several times; add the other ingredients, the egg, beaten, and the bread crumbs, wrung dry after standing some time in cold water; mix thoroughly and shape in a roll. Bake on a rack in a small pan between thirty and forty minutes. Baste frequently with fat from salt pork and hot water. Serve, if desired, with tomato sauce. GRILLADES a La CREOLE— Mrs. H. H. Brooks One round steak, two tomatoes, one large onion, one clove of garlic, salt and pepper and cayenne to taste. Select a nice round steak and beat well; cut into grillades (pieces) about four inches square. Put a tablespoon of lard in a deep frying-pan and cover closely. When the steak browns put in a half cup of water and set back on the stove; when this browns put in the sliced onions and garlic; when a light brown, put in a tablespoon of flour, and as it browns, put in tomatoes and let brown. Then put in two cups of water and stir well. Set it back on stove and let it simmer slowly for about half an hour. This makes enough for six persons. WHOLESOME WAY TO COOK HAM— Miss C. Denner Cut the pieces of meat in full thick slices straight across the ham, and place them in a frying-pan, covering well with boiling water. Set the pan directly over the fire for a few minutes, that it may boil rapidly, and then transfer it to the bottom of the oven, where it must be left to cook slowly for fully one hour. Replenish the pan with hot water as often as necessary, as the ham must not actually "fry" until the hour has passed. When this time has elapsed, howeyer, return the pan to the top of the stove that the meat may brown. A GOOD WAY TO COOK MUTTON OR LAMB- Mrs. Chas. Hoffer Take a leg of lamb and put in a kettle with some lard and brown thoroughly, then add one-half cup of water and cook gently for one-half hour. Then add one cup of clabber and one cup of sour cream, and about a tablespoon of salt. Cook slowly for two hours. Serve with mashed potatoes. SAVINGS BANK OF SANTA ROSA FOURTH ST. and EXCHANGE AVE Capital, fully paidup $200,000 00 Surplus $100,000 00 Undived Profits $ 71,244 24 OFFICERS J. P. OVERTON President CORNELIUS SHEA Vice-President C. A. HOFFER Cashier J. R. EDWARDS Assistant Cashier H. G. HAHMAN Assistant Cashier RALPH A. BELDEN Bookkeeper A. G. WRIGHT Assistant Bookkeeper DIRECTORS F. H. Denman, M. Prince, Samuel Talmadge, C. Shea, J. P. Overton, H. G. Hahman, Harrison Mecham. CORRESPONDENTS San Francisco Anglo-Californian Bank (Lim.) New York National Bank of Commerce Chicago, 111 Merchants Loan and Trust Co. London Anglo-Californian Bank (Lim.) A General Commercial Banking Business Transacted interest-bearing certificates of deposit issued SAVING ACCOUNTS:— Interest-bearing passbooks furnished deposi- tors desirous of opening Savings accounts bearing 3% per cent computed on June 30th and December 31st of each year and added to the principal. MUST HATCH INCUBATOR CO HAS MADE THOUSANDS OF POULTRYMEN SUCCESSFUL I N C u WE MANUFACTURE ii i'llMBMiiiiiii b o R S R O AND POULTRY SUPPLIES OF ALL KINDS As well as Operate the Largest Hatcheries in the World having a Combined Capacity for Producing 100,000 Chicks per Month. If you are interested inthe poultry business WRITE FOR OUR CATALOGUE AND PRICE LISTS Must Hatch Incubator Co., Petaluma. Cal 45 BEEFSTEAK ROLL- Mrs. Chas. Roat One slice of round steak. Spread with dressing made of one cup bread crumbs, one small onion chopped fine, one teaspoon of butter, salt, pepper, and sage (cook onion before putting in). Roll steak, tie securely, especially at ends. Brown in pork drip- ping, then add water and cook two hours. Add thickening and seasoning. BAKED CHICKEN with SPANISH DRESSING- Mrs. Chas. Hoffer Take a chicken (hen), cleanse and singe; on the bottom of a kettle, deep enough to hold the chicken, put a bowl; pour in about a pint of water. Take the fowl and stuff with the follow- ing: one quart bread crumbs, two tablespoons butter, season with sage, salt, chopped onion or Chili pepper cut fine, hand- ful of stoned raisins, same of olives. Tie the legs down tightly and place the chicken in the bowl, neck down. Keep the lid on tightly, and steam from two and one-half to three hours, accord- ing to the age of the chicken; then place in the oven with the pot liquor; add a little water if required. Cover closely and bake a rich brown. An old hen thus treated is superior to a young one. Fine when cold. BEEF TONGUE SPANISH— Mrs. Chas. Roat Boil tongue until tender, skin while hot. Slice and place in saucepan with one can of tomatoes, one onion, two green pep- pers, and salt. Boil one-half hour, and thicken with flour. YORKSHIRE PUDDING— Mrs. Baldridge Thoroughly beat two eggs, stir in two heaping tablespoons of flour, add one quart of sweet milk, salt and pepper to taste. Pour beaten mixture into a well-greased pan, with small pieces of fat, pork. Bake in a hot oven and serve at once. LICK Self-Basting Enamel Roasters at MAILER HARDWARE CO. 46 We Cater to tKe Ranch Trade "A Modern Store for the Country People" SONOMA COUNTY FRUIT & PRODUCE CO., Inc. Good Clean Groceries E-verytHing in Feed for CHicKens A.11 Kinds Poultry Remedies Best Store to Buy Your E.g£g£s Fourth and Wilson Sts. - - Santa Rosa Phone Main 87 H. S. Johnson, President F. L. Wright, Secretary Nnrttjuttfifrrtt iEbrtrir dnmpang Rural Telephone Line Construction and Maintenance a Specialty Contractors for Telephone Line Construction, Installation of Exchanges, Intercommunicating Systems, Annunciator Systems Wholesale and Retail Dealers in All Kinds of Bell Telephone Apparatus and Material All Kinds of Electric Wiring. Electrical Supplies. All Kinds of Tools for Inside and Outside Wiremen. Office, 538 Third Street - - Santa Rosa, Cal. Phone Main 204 CANNED CORN— Mrs. Jas. Laughlin Use one ounce tartaric acid to eight quarts corn. Cut corn from cob, use sufficient water to cook corn. Dissolve the acid in a little water, stir well into corn just before putting into can and seal. . BAKED TOMATO AND EGG PLANT -Mrs. House Take a deep earthenware dish, pour into it a cup of cream, cut several slices of egg plant very thin, salt well, and line the dish with them; slice two large tomatoes, place a layer of these on the egg plant, next a layer of spaghetti (cooked) ; sprinkle with grated cheese, pieces of butter, salt and pepper; cover this with layer of tomatoes, salt well and sprinkle with chopped green pepper and a top layer of egg plant, which also salt and pepper well. Cook gently an hour and half in a slow hot oven. CREAMED SQUASH— Miss Annie Laughlin Bake Hubbard Squash in the oven and when done scrape from shell and place in a granite kettle on the stove; add sweet cream, salt, pepper and butter; beat to a cream and serve hot. TO BAKE SWEET POTATOES- Mrs. Dwinelle Boil until almost done, then pour off water and stand them in a hot oven about fifteen minutes. Remove skins and serve. SWEET POTATOES AU CARAMEL— Miss Annie Laughlin Boil sweet potatoes, peel and cut in long strips, lay in a bak- ing dish that can be sent to table, dredging with two tablespoons flour, two teaspoons cinnamon. Dot with four tablespoons but- ter cut in bits, sprinkle with four tablespoons sugar, and pcur over all a cup of hot water. Bake until brown. 50 CORN PUDDING— Mrs. Compton Dozen large ears of sweet corn, one quart of sweet milk, three eggs well beaten, butter size of an egg, salt and pepper to taste. Mix all together and bake in a moderate oven until the milk and eggs are thick. CORN SOUFFLE- Mrs. A. L. House One can corn (chopped fine), one pint of milk (scant), two eggs, salt to taste, one-half teaspoon yeast powder, one table- spoon of flour stirred into the milk. Beat eggs very light, add to the other ingredients. Put all into a buttered pudding dish and bake about forty minutes. To be eaten immediately. CREAMED POTATOES— Miss S. E. Polhemus Peel the potatoes and boil till well done. Place on the stove a little milk or cream in which you put a lump of butter; let this come to the boiling point. Mash the potatoes until there are no lumps; salt to suit the taste, then add the hot milk and beat until creamy; add a white of egg beaten stiff, put in a dish and set in oven until the top is slightly b"rowned. Serve at once, as it will spoil them to wait long. Use a dish for the baking that can be brought to the table. SPINACH a La CREME— Miss Annie Laughlin Boil the spinach; drain off and press out all the water; chop and heat, with two spoonfuls of thick cream, one of butter and seasoning to suit taste, dredging with a spoonful of flour as you stir. Serve in small mounds on piece of buttered toast, with a poached egg on top. POTATOES SCALLOPED RAW-Miss S. E. Polhemus Cut the raw potatoes in thin slices; butter a baking dish and put a layer of potatoes, salt and pepper and bits of butter; re- peat until dish is full. Pour over all until it is covered, sweet milk or cream, and then bake. CREAM BEETS— Mrs. J. H. Frese Wash and peel beets, cut in very thin slices, boil, adding a little soda. When well done, pour off the water, adding milk or cream, enough to cover beets. Let boil, add salt, pepper, and piece of butter. Thicken with corn-starch. Do not use flour. 51 BAKED GREEN PEPPERS— Miss Annie Laughlin Cut the tops off the peppers, scoop out the seeds, and fill the cups with chopped cold roast, chopped ripe tomatoes, bread crumbs, and salt. Add a piece of butter to each cup and put on the caps. Set them upright side by side in baking-pan with little water and bake until tender. BAKED TOMATOES- Miss E. Granger Select round smooth tomatoes of an even size. Cut off the tops, and carefully scoop out the insides. Mix the pulp and juice with bread or cracker crumbs, season to taste, and fill the tomato cups. Put a piece of butter on top of each and put on the caps. Bake until soft. ASPARAGUS, Spanish Style— Janet Mackenzie Hill Cook the asparagus tied in a bunch, the tips out of the water, or cut the tender portion in small pieces, and put all but the tips over the fire to cook, and when partly cooked add the tips. Drain the asparagus and turn into a serving-dish; add two table- spoonfuls of vinegar or lemon juice to the water, and in it poach three or four eggs; place the eggs in the asparagus and pour over the whole French dressing, to which a teaspoonful each of fine-chopped parsley, capers, and cucumber pickles have been added. CAULIFLOWER (German) —Mrs. Chas. Roat Boil one head of cauliflower in salted water until tender. Place in baking-pan and pour over it this mixture: the beaten yolks of two eggs, mixed with a little cream, two heaping table- spoons of grated cheese, a little butter, cayenne pepper, and a pinch of salt. Bake five minutes in hot oven. VEGETABLE HASH -Miss E. Granger Into a kettle of beef boiling for soup, which has already boiled about two hours, put to boil potatoes, carrots, turnips, cab- bage, onions and tomatoes. When boiled tender, skim out the vegetables, chop and season. Brown in frying-pan with butter. Croquettes may be made from this mixture by adding bread or cracker crumbs, and molding into cakes before frying. 52 KOPF & DONOVAN Wholesale and Retail SANTA ROSA, CAL t) tMSIClS "To make a perfect salad there should be a spendthrift for oil, a miser for vinegrar, a wise man for salt, and a madcap to stir the ingredients up and mix them well together." —Spanish Proverb. POTATO Salad— Mrs. Harvey Slice cold boiled potatoes enough to fill a quart dish; salt and pepper to taste. Chop two small onions very fine and add to potatoes. Put half a cupful of vinegar and one teaspoon of butter in a pan and let it heat gradually. Beat the yolks of two eggs well, pour into a cup, and fill the cup with thick sweet cream. Beat well together and stir in hot vinegar. Stir con- stantly till it reaches the boiling point, then pour it immediate- ly over the potatoes and mix thoroughly. CHICKEN Salad— Mrs. J. H. Faught Boil two young chickens until very tender, cut into shreds (do not chop) . As much celery and white tender part of cab- bage as will measure as much as the meat, chopped fine. Dressing: Boil six eggs, chop the whites, mash the yolks with two tablespoons mustard, one teaspoon black pepper, one- half teaspoon cayene. Scald one cup vinegar, into this stir one cup butter and yolks of eggs. When thick take from fire and cool. Then stir into other ingredients with four tablespoons olive oil, several hours before serving. FRESH FRUIT Salad- Miss Annie Laughlin One-third box Cox's gelatine and one pint of hot water soaked for an hour. When ready, pour over either prepared peaches, sliced bananas, strawberries, blackberries, grapes, plums, or- anges or a combination of any two of the fruits; sugar to taste and flavor to judgment. Set aside in cool place. 56 CREAM SALAD DRESSING— Mrs. Dwinelle Yolks of two hard-boiled eggs, one teaspoon of salt, small one-half teaspoon mustard, one tablespoon sugar, two table- spoons vinegar, two tablespoons thick sweet cream to each egg. Beat all thoroughly. SALAD DRESSING-Mrs. Bryant One teaspoon mustard, yolk of one egg. Mix well and add, drop by drop, olive oil and lemon juice, alternately. Season with cayenne pepper and salt. DRESSING FOR APPLE AND NUT Salad— Mrs. Eastwood Four tablespoons vinegar, two well beaten eggs, butter size of an egg, one teaspoon made mustard, two and one-half scant saltspoons salt, one-quarter teaspoon red and white pepper, one teaspoon sugar, equal amount whipped cream. Let vinegar come to a boil; stir in egg until it thickens; cool; stir in season- ing and add cream just before serving. Use equal amounts chopped apples and walnuts. SALAD DRESSING— Miss Annie Laughlin Place on stove one-half pint vinegar, one tablespoon butter; heat slowly but not boil. When hot, stir into it this mixture: two thoroughly beaten eggs, one teaspoon salt, one-half tea- spoon mustard, one-half teaspoon pepper, one tablespoon flour, one tablespoon sugar. Turn into hot vinegar and let thicken, stirring all the time. Set aside to cool. Thin with sweet cream. Keeps well if kept in cool place. SALAD DRESSING-Mrs. Dwinelle Mix a tablespoon of dry mustard and a heaping teaspoon of salt to a stiff paste with a little vinegar. Into this beat thoroughly one egg. Then pour in best olive oil, about a wine- glassful at a time, stirring it in well each time till quite smooth before adding more; continue until a generous one-half pint has been used, when the mixture ought to be thick like cake batter. Add cayenne pepper to taste and one wineglassful of vinegar, stirring until smooth. This will keep in a tightly covered jar in a cool place for some time. 57 SWEETBREADS Salad— Miss Annie Laughlin Soak sweetbreads one hour in cold water and parboil twenty minutes. When cool, slice thin, rub the bottom of dish with sliced onions. Arrange leaves of lettuce on it, put on sweet- breads and more lettuce and pour mayonnaise over all. CABBAGE Salad—Mrs. R. H. Thomson One cup vinegar, one cup water, one heaping tablespoon but- ter, one tablespoon sugar, one tablespoon corn starch, one-half teaspoon mustard, yolks of two eggs. Place water, vinegar, salt, and butter in an enameled saucepan. When it boils, add mustard and corn starch, which has been moistened and rubbed smooth in one-half cup cream. When this has boiled two or three minutes add the well beaten yolks of the eggs. Let re- main over fire a moment longer and put aside to cool. Thin part of this with cream and a teaspoon sharp vinegar and mix with cabbage which has been shaved, not chopped. MOCK CHICKEN Salad- Miss S. E. Polhemus Take three pounds of veal and boil till well done; when cold chop fine; chop one head of celery, mix veal and celery well to- gether, season well with salt and pepper, toss up lightly with silver fork; pour any good salad dressing over it, tossing and mixing until the bottom of the mass is as well saturated as the top; turn into salad bowl and garnish with the white of egg (boiled), cut into rings and sprigs of bleached celery tops. DUCK Salad— Miss Annie Laughlin Cut cold roast duck into dices. To six pints allow four pints of diced celery and two pints mayonnaise, season duck with salt and cayenne. Heap in dome. Mask with thick mayonnaise and put stoned olives on and over it. CHICKEN Salad— Mrs. Sutherland To furnish salad for thirty guests requ ; res three large chickens. Boil thoroughly, then remove the bones and chop the meat fine, season to taste, mix with this the thoroughly blanched part of two bunches of celery cut fine. When ready to serve pour over all the following dressing, toss and mix well. Bath Room Fixtures and Supplies at MAILER HARDWARE CO. 58 NEW YORK PORK STORE Wm. Sukalle, Prop. Fresh Pork, Spare Ribs, Ham, Bacon, Lard, Sausages of all Kinds Steer Beef 8c to 10c per pound 303 FOURTH STREET SANTA ROSA PHONE RED 3021 F. C. ZILHART Address, Rural Route No. 4 Blacksmithing and General Repairing HORSESHOEING A SPECIALTY Uttttrril h §ntg Btan *&££* We Fill Prescriptions from all Doctors Let us fill yours :::::::: 527 FOURTH ST. _ .. . , ._,_-,-__, . santa rosa G. M . LUTTRELL DRY GOODS, CLOTHING and LADIES' SUITS Larger than Jtny Other Two Stores in Sonoma County 59 Dressing: Beat two eggs well, then add one teaspoon sugar, one-fourth teaspoon salt, one-fourth teaspoon prepared mustard, one-third small teacup sweet cream, one teacup vinegar. Place bowl containing mixture in a pan of boiling water, stir until thick as cream. Season with pepper according to taste. SALAD DRESSING- Mrs. John Clay Two eggs, three tablespoonfuls sour cream. Cook, then add tablespoonful sugar, teaspoonful mustard, salt, pepper, and vinegar to taste. Serve cold. TOMATO JELLY (Salad) -Miss Annie Laughlin Stew a can of tomatoes with a small sliced onion and salt and pepper until reduced one-half. Strain through fine sieve press- ing the pulp through. To two pints of juice add one teaspoon Knox gelatine that has been soaked in a little water fifteen minutes, one tablespoon Tarragon vinegar, season sharply with cayenne pepper. When firm, cut in two inch squares, place on blanched lettuce leaf. Turn into square dish to cool. When set, should be one inch thick. Serve with either French or mayon- naise dressing. CABBAGE Salad (for Large Gathering)— Mrs. M. D. Brown One quart vinegar, four quarts cabbage chopped fine, one tablespoonful salt, two tablespoonfuls mustard, one tablespoon- ful pepper, two cups sugar, eight eggs. Put salt on cabbage; mix thoroughly sugar, mustard and pepper, and stir into the vinegar. When boiling hot, stir in the beaten eggs, and pour over cabbage. This will keep indefinitely. NUT Salad— Mrs. Samuel J. Holms Serve pecan nuts on crisp lettuce leaves, and over the nuts pour a mayonnaise dressing. (For convenience buy the nuts already shelled). CREAM Salad DRESSING— Mrs. Jos. DuBois (ESPECIALLY FINE FOR CHICKEN OR SHRIMP SALAD) Three eggs, one cup cream, one tablespoon butter, one cup weak vinegar, one teaspoonful each mustard, sugar, and salt, red and black pepper to taste. Let vinegar and butter come to a boil, then stir in other ingredients until smooth and thick, being very careful not to boil. 60 ORANGE Salad— Miss Irma G. Slusser Slice four peeled oranges lengthwise, dress with three or four tablespoonfuls of olive oil and one tablespoonful of lemon juice. Arrange slices in a mound upon a layer of lettuce leaves. Dress one cupful of nut meats with one tablespoonful of lemon juice, and dispose upon the center of the mound. Toss together be- fore serving. MAYONNAISE DRESSING— Mrs. W. P. Slusser Yolks of two eggs, one teaspoon sugar, one tablespoon mus- tard, pinch of salt, pinch of cayenne pepper, one half pint salad oil, three tablespoons of vinegar and one tablespoon of lemon juice. Beat the eggs well, then add the oil, drop by drop, al- ternately with a little of the vinegar until about half has been used. Mix the mustard, salt, pepper, and sugar well together and add gradually, beating continually, add the rest of the oil and vinegar little by little and last the lemon juice. VEGETABLE Salad- Miss E. Granger Cut a fresh peeled cucumber into quarters lengthwise, and slice very thin crosswise; put into a bowl with small pieces of skinned tomato (omitting the seed and pulp) , the hearts of head lettuce torn into bits, and if possible some tender stalks of celery sliced thin. A few pickled nasturtium seeds or radish pods will add to the flavor. Pour French dressing (which includes mus- tard) over the vegetables, and mix well. Serve on lettuce leaves, and if desired, garnish with slices of cold boiled egg. MAYONNAISE— Mrs. J. H. Frese Yolk of one egg well beaten, one teaspoon dry mustard, a little salt, a little sugar; mix this well together. Beat white of one egg stiff, add to the above. Then add oil, a little at a time, beating all the time, a little vinegar, a little Worcestershire sauce. With this amount you can make as much as you wish by adding as much oil as you like. This will keep good a long time. LOBSTER AND MACARONI Salad -Miss Lillian Hoffmeyer Cut two cups of cooked macaroni into small pieces. Pick one can of lobster into pieces, and chop some celery. Mix these to- gether and pour the dressing over it. Serve on lettuce leaves. Dressing: Stir together the yolks of two eggs, one teaspoon flour, one teaspoon sugar, a little vinegar, a little red pepper, 61 pinch of mustard and salt. Then stir about a cup of California salad oil into this, slowly at first, until it thickens. When ready for use the dressing should be quite stiff. CELERY AND APPLE Salad- Mrs. W. C. Fowler One and one-half cups chopped celery, one cup chopped ap- ples, one-half cup chopped nuts, one cup lettuce chopped. Dressing: One cup very thick cream, beaten, one teaspoon mustard, one teaspoon salt, a dash of cayenne, one tablespoon sugar, one fourth cup vinegar added last. Stir well while add- ing vinegar. Serve on lettuce leaves. Carving Sets that Can't be Beat at MAILER HARDWARE CO. 62 Everybody Reads TTe PRESS DEMOCRAT DAILY, by mail, 50c per month, or $5 per year SEMI-WEEKLY, $1.50 per year : : : : : The LARGEST and MOST COMPLETE PRINTING and BOOKBINDING PLANT IN SONOMA COUNTY : : : : : The Congressional Orator Now Stands With Open Mouth And Pleading Hands. The people nowadays want something more than mere "hot air." It's actual results we desire most. To those de- siring to secure, at all times, FRESH and JUICY MEATS, the cause we wish to plead is that it pays to adopt any measure that will result in your securing absolute satisfaction. This can be accomplished by patronizing the FELIZ MARKET for MEATS. S. J. FELIZ^ 540 THIRD ST. PHONE MAIN 14 Prop. santa rosa MINT Sauce FOR LAMB— Miss Annie Laughlin One handful mint leaves and tender stems. Stir well with one cup sugar, one cup vinegar. Set on back of stove for one- half hour, stirring occasionally. When mixture is consistency of syrup it is done. MUSTARD Sauce— Miss Annie Laughlin One cup vinegar, one cup sweet cream, two tablespoons mus- tard, one tablespoon salt, three eggs well beaten. Stir eggs, mustard, salt and cream together. Let vinegar come to a boil, then stir in mixture and let boil a few minutes, stirring all the while. ONION Sauce — Miss Annie Laughlin One tablespoon butter, one tablespoon flour mixed with one half pint soup stock; add one-half dozen small onions which have been boiled and mashed. Season with pepper and salt. For roast duck or chicken. CRANBERRY Sauce-Mrs. Wilkinson To two quarts of cranberries put one quart water. Let it come to a boil, then mash all the berries. When this is done add one quart sugar; let it boil fifteen minutes, stirring all the time; when done sift through a colander; it will all go through but the skin. Then pour into molds. It is better to do it the day before wanted for the table. CRANBERRY Sauce— Mrs. Delano One quart cranberries, one pint sugar, one-half pint water. Boil fifteen minutes. Do not strain. 66 WE GROW THEM MORSE SEEDS YOU SOW THEM What is more delicious than a fine fresh vege- table, well cooked, well seasoned and served up in an appetizing manner? To have good vegetables you must start with good seed- new and fresh— seed that will grow. Of course you have the climate and soil, but we have the seed. We tell you all about it in our catalogue. If you haven't one, send us your name and address and we'll mail it free. C. C. MORSE & CO. DEPT. "C" 48-56 JACKSON ST. SAN FRANCISCO If you want the Highest Grade of GROCERIES USE THE Haas Bros. - - Distributers San Francisco 67 MINT CHUTNEY— Mrs. Wm. E. Woolsey Take a handful of finely chopped mint leaves; add to this a cup of seeded raisins, two tablespoons of sugar, one of tomato catsup, and a saltspoon of salt. Mash and mix together until the substance is juicy. A delicious accompaniment to cold meats. ORANGE MARMALADE— Mrs. Wm. E. Woolsey Cut up fine four oranges and one lemon adding the juice of a second lemon. Put in a large dish, add one pint water, and allow all to stand twenty-four or even forty-eight hours. Hav- ing previously measured sugar, bowl for bowl, put on stove the cut-up fruit and water, and cook until very tender. Then add sugar and boil until it jells. Pour into glasses and cover. This makes from ten to twelve glasses. APPLE MINT JELLY— Mrs. Wm. E. Woolsey Delicious to serve with roast goose or pork. Make apple jelly in the usual way, using partially unripe apples, which give a beautifully clear jelly. Add to each glassful of the strained jelly liquid the same measure of sugar and a tablespoonful of mint juice. To make this, mash a packed cupful of mint, with two cups of boiling water, in a bowl. Cover closely and steep for one hour. Lay a coarse muslin over a bowl and pour in the mint, then press out the juice and mix with the jelly as directed. CURRANT CONSERVE— Mrs. Wm. E. Woolsey Five pounds of washed and stemmed currants, five pounds of sugar and five oranges, peeled, seeded and cut into bits. Add two and one-half pounds seeded raisins. Mix all together and boil for thirty minutes. Seal while hot. CHUTNEY— Mrs. T. L. Eckel Twelve pounds ripe tomatoes, two pounds onions, two pounds sugar, two pounds apples, one-half pound salt, two ounces ground ginger, two ounces garlic, two scant ounces cloves, two teaspoons white pepper, two teaspoons red pepper, one teaspoon mace, four or five Chili peppers, six pints vinegar. Chop all finely, and boil six hours. Bottle when cold. HORSE-RADISH Sauce— Mrs. J. H. Faught Two teaspoons made mustard, two teaspoons white sugar, one and one-half teaspoons salt, and a gill of vinegar. Mix and pour over grated horse-radish. 68 "SPERRY FLOUR" Gives the RESULTS IT IS RELIABLE, AND UNIFORM IN QUALITY ASK FOR IT FLAGLER'S COFFEES, TEAS, SPICES CROCKERY, GLASSWARE, AGATEWARE, KITCHEN UTENSILS, ETC. COFFEE ROASTED DAILY 420-422 FOURTH ST. SANTA ROSA, CAL PHONE MAIN 73 DR. R. W. NELSON DENTIST PHONE BLACK 4191 569a FOURTH ST SANTA ROSA, CAL rS and DESERTS "Love in a cottage and cottage pudding with it." COTTAGE Pudding— Miss Annie Laughlin One cup sugar, one cup milk, two and one-half cups flour, two eggs, two tablespoons butter, two teaspoons baking powder. Flavor with vanilla and bake in shallow pan. Sauce: One pint boiling water, one tablespoon flour moistened and boiled in water, two tablespoons butter, two tablespoons sugar creamed together. Pour on boiling water, boil up and flavor with nutmeg and lemon juice or tablespoon sharp vinegar. PLUM Pudding— Mrs. Wilkinson One cup molasses, one cup brown sugar, one cup sweet milk, two cups finely chopped suet, two eggs, one cup currants, three cups chopped raisins, four cups flour, one teaspoon cinnamon, one teaspoon cloves, one teaspoon allspice, one teaspoon soda. Boil in double boiler four hours and serve with hard sauce. EGCLESS PLUM Pudding- Mrs. MaKee One heaping cup of bread crumbs, two cups flour, one cup suet chopped fine, one cup raisins or prunes chopped fine, one cup molasses, one cup sweet milk, one tablespoon soda, one tea- spoon salt, one teaspoon each cloves and cinnamon. Boil two and one-half hours in a two quart pail set in a kettle of boiling water. Sauce : One-half cup sugar and one tablespoon cornstarch mixed well. Then add one cup boiling water and one teaspoon lemon, boil ten minutes. COFFEE JELLY— Miss Annie Laughlin One package Knox's gelatine dissolved in one pint cold water. Stand one hour. Put two cups strong coffee and one pint of 72 sugar in a quart cup, add gelatine soaked and fill measure with boiling water. Stir well and strain. Pour in mold. Serve with whipped cream and sugar. PLUM Pudding— Mrs. Purrington One pound flour, one pound of bread crumbs, one pound suet chopped fine, one pound citron, one pound sugar, two pounds currants, two pounds raisins (seeded), five eggs, three tea- spoons baking powder mixed with flour, one cup brandy, one tablespoon cloves, one tablespoon allspice, two tablespoons cin- namon, two grated nutmegs, add a little water in mixture, boil six hours. Either cook in small cake pans in a steamer or sprinkle pudding cloth with flour, put the pudding in and tie up as tight as possible. Put a plate in bottom of your pot to keep the pudding from burning. These will keep some time. FRUIT Pudding— Mrs. Bryant One-half dozen bananas, one-half dozen oranges, two lemons, one can pineapple, one box gelatine, soaked in three-quarters cup cold water until dissolved, then add three-quarters cup boil- ing water. Sweeten to taste and set away to harden. COTTAGE Pudding— Mrs. Voss One heaping pint flour, one-half cup sugar, one cup milk, one teaspoon soda dissolved in the milk, one tablespoon butter, two teaspoons cream tartar, flavor with nutmeg. Bake in a moder- ate oven. Cut in slices and serve warm with wine or brandy sauce or sweet sugar sauce. DRIED PEACH Pudding— Mrs. Dwinelle Put some slices of bread in the oven and dry until they are very crisp, making about a bowl of crumbs. Add to these crumbs an equal quantity of stewed peaches, two or three eggs, one pint of milk, one-half cup sugar and bake about twenty minutes, browning a little. It should not be milky. Eat either hot or cold with a sauce made of sugar and lemon juice. TOLEDO Steam Cookers at MAILER HARDWARE CO. 73 STEAMED Pudding— Mrs. Meacham One cupful of suet chopped fine, one cupful molasses, one cupful currants washed and dried, one cupful sour milk, one teaspoon soda, a little salt and flour. Mix well, using flour enough to make a stiff dough. Pour into a mold and steam three hours. BANANA CREAM -Mrs. Bryant Five ripe bananas, remove skin and pound the fruit with five ounces white sugar. Whip one-half pint cream to stiff froth and add mashed fruit and one-half glass sherry wine and juice of one lemon. Mix well together and add one-half ounce of dissolved gelatine. Set in a mold to cool and harden. Serve with cream. SUET Pudding— Mrs. J. H. Faught One-half cup suet (chopped), one cup raisins, two-thirds cup molasses, one and one-half cups sweet milk, two cups flour, one heaping teaspoon soda. Steam two hours. Sauce: One-half cup butter, one cup sugar, one cup cream, one-half nutmeg, three eggs well beaten. Cream, butter and sugar well together, then add other ingredients. SNOW Pudding— Mrs. Dwinelle Soak one-half box of Cox's gelatine in one-half pint of cold water, set it on back of stove until dissolved. Add one-half pint of boiling water and just before it hardens beat well with the whites of three eggs, one cup sugar, and a little lemon juice. Put this in a mold. When served pour over it a custard made of one pint of milk, yolks of three eggs, two-thirds cup of sugar and one teaspoon vanilla. FAVORITE Pudding— Mrs. Sutherland Beat two eggs light, add one cup milk, one cup bread crumbs, one cup finely chopped sour apples, one cup currants, one cup sugar. Bake brown and serve with sauce. STRAWBERRY SPONGE— Mrs. Bryant One quart strawberries, one-half package of gelatine, one and one-half cups water, one cup sugar, juice of one lemon, whites of four eggs. Soak gelatine two hours in one-half cup of the water. 74 Mash strawberries and add half the sugar to them. Boil remain- der of sugar and the cupful of water gently for twenty minutes. Rub strawberries through a sieve. Add gelatine to the boiling syrup and take from fire immediately, then add strawberries. Place in pan of cold water and beat five minutes. Add the well beaten whites of eggs and beat until thickens a little. Pour in mold and set away to thicken. Serve with cream. RICE Pudding— Mrs. Dwinelle One cup rice (uncooked) , one cup of sugar, nine cups milk, butter size of walnut, salt and nutmeg, raisins if desired. Bake one and three-quarters or two hours. To be eaten cold. The oven should not be too hot. Cook slowly, and stirring it several times in the first hour is well. Everything is in the baking. SPONGE Pudding— Mrs. House One teacup flour, one-half teacup sugar, one pint sweet milk. Boil all together till thick, then add three-quarters cup of but- ter. Beat to a froth, and separately, the whites and yolks of eight eggs. Stir well together and bake in a pudding dish set in a pan of water nearly an hour. Sauce: Rub to a cream one cup powdered sugar and one-half cup butter. Add by teaspoonful, one-half cup sherry, and set in a dish of hot water to dissolve. STRAWBERRY Pudding-Mrs. Bryant Make a custard of one quart milk, one cup sugar and yolks of four eggs; flavor with vanilla. Slice one stale plain cake and cover the bottom of a dish with it. Moisten with custard; over this put a layer of preserved strawberries, then another layer of cake, then custard, then strawberries. Repeat until your dish is full. Make a meringue of the whites of two eggs and color with some of the strawberry juice. Spread on top and serve with cream. POOR MAN'S Pudding— Mrs. Dwinelle Four cups flour, one cup milk, one cup chopped suet, one cup New Orleans molasses, one cup raisins, one-half teaspoon of soda dissolved in a little water. Citron and currants if you wish, and salt. Boil three hours in tin with stem through center and tie cover on tight. To be eaten with hot sauce. 75 STEAMED APPLE ROLL- Miss Annie Laughlin Mix up soft, rich biscuit dough (chopped suet preferred for shortening) and roll to about one inch thick; spread on this two cups hashed apples. Sprinkle with sugar and spices. Spread over this plum or cherry preserves. Jelly and raisins take place of preserves. Roll up and put in buttered mold and steam three hours. Sauce: Butter, sugar, little flour heated together; pour en boiling water; add a little vinegar and nutmeg. PRUNE Pudding- Mrs. Eldredge Soak forty prunes in cold water over night. When well swol- len, pour off the water and cover with boiling water; let boil for twenty or thirty minutes. When soft, pour off water and rub prunes through sieve. Put three tablespoons of sugar in this and then add the well beaten whites of six eggs. Mix well and bake about thirty minutes in a moderate oven. Serve with cream. TROY Pudding — Miss Annie Laughlin One cup raisins, one cup chopped suet, one cup molasses, one cup sweet milk, three and one-half cups flour, one teaspoon soda, cinnamon, nutmeg. Boil in pudding dish three hours. Serve with either brandy or hard sauce. TAPIOCA CREAM-Mrs. Eldredge Two tablespoons tapioca soaked in one cup of water about an hour. One pint milk in double boiler, when hot pour in the tapioca and let cook for one hour. Pinch of salt, yolks of two eggs, into which beat one cup sugar. Then mix well with a little cold milk and pour into the hot milk, stirring a few min- utes. Beat up the whites of the eggs and stir into the mixture after removing it from the fire. Add one teaspoon vanilla and set away to cool. INDIAN AND APPLE Pudding— Mrs. Wilkinson One-half cupful Indian meal, one-half cup molasses, one quart milk, one teaspoon salt, one and one-half tablespoons butter, one pint pared and quartered apples, one-quarter tea- spoon ginger, one-quarter teaspoon grated nutmeg. Put the 76 milk on in double boiler, when it boils pour gradually on the meal; return to boiler and cook half an hour, stirring often. Add molasses, butter, seasoning and apples; butter pudding dish, pour in mixture and bake slowly three hours. APPLE DUMPLINGS— Mrs. Voss Make a rich biscuit dough. Roll out a piece of dough as thin as pie crust and cut in squares large enough to cover an apple. Put into the middle of each piece, two apple halves pared and cored. Put a pinch of cinnamon and a spoonful of sugar on the apples and lap the dough around them; lay the dumplings in a well buttered dripping pan. Put a piece of butter on each, and sprinkle over a large handful of sugar and turn in a cupful of boiling water. Bake in a moderate oven three-quarters of an hour. Serve with pudding sauce. STRAWBERRY SHORT CAKE— Miss Annie Laughlin One cup sugar, one-half cup butter, one egg, one cup sweet milk, three cups flour, two teaspoons baking powder. Bake in layers; serve with sauce hot. Sauce: One and one-half cups sugar, one-half cup butter, one pint strawberries mashed until juicy. Beat butter and sugar to cream, then stir in the berries and beaten whites of two eggs. CHARLOTTE RUSSE— Mrs. McKisick One pint whipped cream, one-half pint milk, one-half gill of wine, two-thirds cup gelatine, four eggs. Boil milk and gela- tine until latter is dissolved. Beat yolks with four tablespoons sugar, mix into the gelatine, add whites well whipped and last the cream. Line a deep glass dish with sponge cake and fill with above mixture. PUDDING SAUCE— Mrs. Parloa One cupful butter, two cups powdered sugar, whites of two eggs, five tablespoons wine or three of brandy, one-fourth tea- cup boiling water. Beat the butter to a cream and gradually beat the sugar into it. Add whites of eggs, unbeaten, one at a time and then the brandy or wine. When all is a light smooth mass add the water, beating in a little at a time. Place the bowl in a basin of hot water and stir until smooth and frothy, about two minutes. 77 HARD SAUCE— Mrs. Bryant ! One-third cup butter, add gradually one cup powdered sugar, and two tablespoons cream or milk, drop by drop. Add one- third teaspoon vanilla. SWEDISH CARROT Pudding— Mrs. J. H. Frese One cup grated raw carrots, one cup bread crumbs, one cup grated raw potatoes, one-half cup raisins, one-half cup currants, one-half teaspoon soda, one-half cup flour, one cup sugar, one cup suet, spice same as for plum pudding. Boil three or four hours in covered can, or bake in oven in covered pan with an asbestos mat under it. Sauce: Piece of butter size of a walnut, two tablespoons flour, blend, and add cold water gradually. Let boil, then beat one egg light in bowl, and pour hot sauce on it. Flavor to suit. ORANGE CUSTARD-Mrs. Samuel J. Holms Place one pint milk on stove; when at boiling point add one tablespoonful corn-starch dissolved in a little cold milk. Beat yolks of three eggs and one-half teacup sugar. Stir into the milk and cook a few minutes. When cold add the beaten whites of three eggs, stirring slightly into the custard. Peel six oran- ges, cut in thin slices, mix with one teacupful sugar, place in sauce dishes and dip the custard over it. RUSSIAN CREAM— Mrs. Munson Deuprey Three tablespoons gelatine, level full, dissolved in one-fcuith cup cold water. Add about one-third cup warm water just be- fore adding to milk. Scald one pint milk, add gelatine and two egg-yolks beaten well with three-fourths or one cup sugar. Just bring to a boil, strain. Beat whites stiff and stir in mix- ture slowly. Flavor with one-half teaspoon vanilla, or less. Pour into small moulds and serve with whipped cream. SUET Pudding— Mrs. John Clay One cup each molasses, suet, sweet milk, one and one-half cups each currants, raisins, and cracker crumbs, one-half tea- spoon soda, little salt, three eggs, two and one-half cups flour. Add citron and spice to taste. Steam three hours. This will keep and can be re-steamed. 78 MARSHMALLOW Pudding- Mrs. J. W. Mitchell One tablespoon gelatine and a little pink coloring dissolved in a tablespoon of cold water. Add one cup boiling water, one cup sugar, and a little vanilla. Put on stove until all dissolves, strain and cool. When thick, not solid, drop in the unbeaten whites of two eggs, and beat for twenty minutes. Fold in one cup of any kind of berries. Serve with whipped cream. WATERMELON PRESERVES -Mrs. Jas. W. Hall Prepare the rind by cutting away all the green and red, leav- ing the pieces rather thin, cut in any desired shape or size. Wash and place in milk pan and cover with water, with one tablespoon salt, and alum the size of a walnut added. Let stand over night, then drain, rinse and pour boiling water over them. Let stand about an hour, then place on stove, and boil until tender. It may be necessary to change the water two or three times to remove salt and alum taste. When tender drop in a good rich syrup and cook slowly until transparent. Then place in either glass or tin and seal. PINEAPPLE MARMALADE-Miss Annie Laughlin Chop pineapple very fine and weigh, allowing three-fourths pound sugar to every pound of fruit. Sprinkle the sugar over the fruit and let stand over night. Pare and stone apricots and weigh. Take an equal number of pounds to the pounds of pine- apple. Allow three-fourths pound sugar to every pound of ap- ricots. Sprinkle the sugar over the apricots and let stand over night also. In the morning put both fruits together and boil half an hour, stirring continuously. Seal while hot. FIG MARMALADE— Miss Annie Laughlin To two pounds figs allow one pound sugar, one orange, one lemon. Peel figs and cut very fine. Boil by themselves half an hour. Then add the grated rind and the juice of the orange and lemon and the sugar. Boil all together half an hour longer, stirring continuously. Seal in pint jars. To be served with cream. (Proportion of fruits after peeling: ten pounds figs, five pounds sugar, five oranges, five lemons. This makes ten pints of marmalade. ) 79 STEAMED BLACKBERRY Pudding-Mrs. D. C. Cameron Line the sides of a well buttered pudding dish with a rich soft biscuit dough. Then fill the dish with first a layer of canned fruit, then dough cut in strips, then fruit and dough alternately until the dish is full, having the dough on top. Steam about three hours. Serve with hard sauce or whipped cream. MOCK PLUM Pudding- Miss Edith Clements Three or four slices of bread soaked in milk, one cup raisins chopped but not fine, one cup currants, one cup citron, one cup chopped suet, one teaspoon cinnamon, one teaspoon nutmeg, one teaspoon ginger, two eggs. Drain the bread fairly dry, add fruit, suet, spices, and the well beaten eggs. Mix well together and bake in a well greased pudding pan about an hour and a half in a slow oven. Before placing in the oven dust the top with cinnamon. Serve with hard sauce. STEAMED GRAHAM Pudding-Mrs. G. O. Guy One cup sweet milk, one and one-half cups graham flour. Add one egg, five teaspoons melted butter, one-half cup mo- lasses into which one teaspoon soda has been stirred, one cup raisins. Steam three hours. Sauce: Two tablespoons butter, five tablespoons sugar, one tablespoon flour, beaten to a cream. Add one beaten egg, then boiling water to thin to proper consistency. Boil and flavor to taste. BANANA SNOWBALL-Miss Irma G. Slusser Place in a double boiler one pint of milk, two tablespoonfuls of sugar and the yolks of two eggs, a pinch of salt, and butter the size of a walnut; add one teaspoonful of cornstarch; stir over the fire until thick; then add vanilla flavoring to taste. When custard is cold beat the two whites to a stiff froth and mix with two tablespoonfuls of sugar. Cut three or four ba- nanas into slices and place in a dish; pour the custard over it, and put whites of eggs on top in shape of snowballs. RAISIN Pudding— Miss Emily Denner One cup finely chopped suet, one-half cup sugar, two eggs, one-half cup milk, one cup entire-wheat flour, one teaspoon baking powder, one cup floured raisins. Steam three hours. Serve with liquid sauce or cream. 80 FRIAR'S OMELETTE-Mrs. E. S. Denner Boil about one dozen apples as for sauce; stir in butter the size of an egg, and four ounces of sugar. When cold add four eggs beaten very light. Thickly strew bread or cracker crumbs on buttered baking-dish, put in the apple mixture and strew crumbs plentifully over the top. Bake in rather slow oven. BAKED BANANAS— Mrs. Chas. Roat Cook one tablespoon butter, two of sugar, and juice of one lemon in double boiler until clear. Peel and slice lengthwise one dozen bananas, put on buttered baking-dish, pour one-half of sauce over them and bake fifteen minutes. Then add re- mainder of sauce and bake until brown, basting occasionally. VANILLA SOUFFLE— Mrs. J. M. Laughlin Heat one-half pint milk in double boiler. Moisten three table- spoons flour with a little cream, add to the hot milk and cook until it thickens. Separate four eggs and add the well beaten yolks to the hot mixture, then take from the fire and beat in thoroughly the stiffly beaten whites. Place in a buttered pan or bowl, and stand in a pan of boiling warer in the oven and bake in a moderately quick oven fifteen or twenty minutes. Serve hot with wine sauce. Wine Sauce : One-half cup powdered sugar and one table- spoon butter rubbed to a cream; add one egg beaten lightly. Flavor with Sherry wine. SPONGE Pudding- Mrs. E. F. Cole Six eggs, one pint milk, one cup sifted flour, one-half cup sugar, one-half cup butter. Wet flour with a little milk and stir into rest of milk when boiling. Let cool. Stir sugar and butter to a cream, add well beaten yolks, add to paste and last add whites of eggs. Pour into a buttered dish and set to bake in oven in dish of boiling water. Bake about one hour. Serve hot or cold with sauce. Sauce: Two cups sugar, one cup butter. Cream and add a little flour, one-half nutmeg, one pint boiling water, and bring to a boil. PRUNE Pudding— Miss Mae Kelly Soak one cup dried prunes two hours, then cut in small pieces, removing the pits. Two eggs well beaten, two-thirds cup mo- 81 lasses, one-half teaspoonful of nutmeg and cinnamon, dash of cloves, pinch of salt, one cup sweet milk, one cup graham flour (sift the flour), one teaspoon soda in little hot water, stir thoroughly and add cut prunes. Put in covered pail well greased and set in a kettle of boiling water. Boil two hours keeping water in all the time. Serve hot with hard sauce. One-half cup raisins and currants added will make a richer pudding. DUTCH APPLE Pudding— Mrs. J. H. Faught Two cups flour, two teaspoons baking powder, pinch salt, mix well. Rub into this two tablespoons butter. Beat one egg, add to it one cup milk and stir into the flour and beat well. Grease a shallow pan and spread the dough one-half inch thick. Pare apples and quarter them, stick close together in parallel rows, sprinkle plentifully with sugar and cinnamon to taste. Bake about three-quarters of an hour. Serve with cream. Rhubarb or any fruit can be used instead of apples. PINEAPPLE CREAM— Mrs. M. E. Slusser One can shredded pineapple; bring to a boil with a half pound of white sugar; strain over half an ounce of gelatine which has been dissolved in enough cold water to cover it. When cool stir in the beaten whites of three eggs and a half pint of whipped cream. Pour into a mold and set on ice. INDIAN Pudding- Mrs. J. H. Faught Scald one quart milk and gradually stir in one pint of Indian meal. Cook it slowly and thoroughly, then add to it cne cup molasses and a little salt, and one cup finely chopped beef suet. When it is partly cold stir in a quart of cold milk. Butter a deep dish and bake slowly two or three hours. COFFEE Pudding-Mrs. J. H. Faught Strong coffee sufficient to moisten one quart bread crumbs, one cup brown sugar, three eggs, one teaspoon soda, one cup raisins, one cup currants, one teaspoonful each of cloves, all- spice, and cinnamon. Steam one hour and serve with wine sauce. MARSHMALLOW Pudding-Miss Nelle Mead Dissolve one tablespoon of gelatine in a little cold water in a cup, and then fill the cup up with boiling water, stirring well. Break the whites of three eggs on a large platter. Pour over 82 OFFICE PHONE MAIN 29 hours 10 to 12, 2 to 4, 7 to s RESIDENCE PHONE MAIN 128 Sundays 10 to 12 DR. J. W. CLINE OFFICE: CARITHERSBULIDING RESIDENCE 447 BST COR. 4th S B STS. SANTA ROSA, CAL J. H. McLEOD, M. D. PHYSICIAN AND SURGEON SPECIAL ATTENTION TO DECEASES OF THE EYE, EAR, NOSE AND THROAT SANTA ROSA, CALIFORNIA C. H. THOMPSON, M. D. HOMEOPATHIC PHYSICIAN AND SURGEON Office Hours: 8 to 9 a. m. Telephone Black 4461 I to 3 p. m. 6 to 7 p. m. 445 MENDOCINO AVENUE SANTA ROSA, CAL DR. S. M. ROHR RESIDENCE 431 BEAVER STREET Telephone Main 132 SANTA ROSA, CAL 83 one cup sugar, one teaspoon flavoring, and over all pour the hot water and gelatine. Beat until stiff. Take out a cupful and tint with pink coloring. Alternate the white and pink mixture in a pudding dish that can be brought to the table. Serve with whipped cream. TAPIOCA ROLL- Mrs. F. W. Laugh. in Two eggs, three-fourths cup sugar, three-fourths cup flour, one and one-half tablespoons boiling water, one teaspcon bak- ing powder. Bake in oblong pan spreading dough very thin. Soak one-half teacup pearl tapioca two hours in cold water, then boil in double boiler till it is clear. While boiling add one- half cup sugar and one teaspoon butter. Spread hot on cake and while cake is hot, and roll. Serve cold with whipped cream. COCOANUT PIE— Mrs. F. W. Laughlin One scant pint of milk, one-half teacup sugar, yolks of two eggs, one heaping tablespoon cornstarch, one teaspoon butter. In a bowl beat the eggs and sugar, add the cornstarch moistened in a little water. Beat all together thoroughly. Add to the scalding milk. Cook until it thickens, stirring all the time. When done add one cup fresh cocoanut. Place in a crust which has been already baked. Whip the whites of eggs to stiff froth, add two tablespoons sugar and spread over pie. Eeturn to oven and brown. BRJDGE BEACH Stoves Always the Best at MAILER HARDWARE CO. "No soil upon earth is so dear to our eyes. As the soil we first stirred in terrestrial pies." —Holmes. PUMPKIN Pie— Mrs. Estinghausen One cup pumpkin, one cup milk, one-half cup sugar, two eggs, one rolled cracker, cinnamon and ginger to taste. This makes one large pie. LEMON PIE FILLING— Mrs. McKisick One and one-half cups sugar, yolks three eggs, two lemons, one and one-half tablespoons cornstarch, with a cup and a half of boiling water poured on it, a little salt. Cook above mixture until it begins to thicken, then pour it in the pie and cook again in the oven until brown, then add the whites with four table- spoons of sugar whipped in them. This will make one thick pie. MOCK MINCE Pie- Mrs. Wood One cup sugar, one cup raisins, one cup of clabber milk, one egg. Spices and one teaspoon flour, tablespoon vinegar and little salt. MINCE MEAT— Miss Annie Laughlin One-half pound suet chopped fine, two pounds beef and two pounds apples chopped, one cup sugar, two pounds raisins seed- ed, one-half pound currants, two cups boiled cider, two cups juice of sweet spiced fruit, one piece candied lemon peel, one piece citron (cut fine) , one teaspoon salt, little cinnamon, one teaspoon nutmeg and allspice, a few raisins left whole, one cup vinegar. GREEN TOMATO Pie— Mrs. Wood One pint minced tomatoes, one pint minced tart apples, two cups sugar, one-half cup strong vinegar, two tablespoons flour, one teaspoon each of cloves, allspice, cinnamon, nutmeg and black pepper. (I sometimes add one teacup raisins, which is an improvement). APPLE MERINGUE Pie- Miss Annie Laughlin Stew seven apples until soft, while hot add one tablespoon butter, two tablespoons sugar and mash well. Beat four eggs, leaving out the whites of two, and stir into hot apple. Flavor with nutmeg and lemon juice. Bake with under crust as in cus- tard pie. When done spread meringue made with whites of two eggs and one tablespoon of sugar over top and return to oven to brown. 86 • CAPITAL STOCK $300,000 SURPLUS $120,000 SANTA ROSA BANK INCORPORATED 1870 FIRE AND CALL IN BURGLARPROOF Htt : !!S wtSk HBmBh AND GET ONE OF SAFE DEPOSIT BOXES iIMb OUR HOME SAVINGS W W* ; w $% TO RENT BANKS Wkma&fi&SEgi COMMERCIAL AND SAVINGS INTEREST PAID ON DEPOSITS 87 PUFF PASTE FOR TARTS- Mrs. E. S. Dermer Have ingredients very cold; flour, water, lard, butter, and beaten white of egg. Begin by making paste of flour, lard, and water; then roll to half an inch in thickness, spread with the white of egg and the butter in bits, roll up and repeat three times. LEMON Pie— Mrs. J. W. Mitchell After removing the crusts from two slices of bread, each one- half inch thick, pour over them one cup boiling water; add one dessertspoon of butter, and beat thoroughly. Then add juice and grated rind of one lemon, one cup sugar, the yolks of two eggs well beaten, and a pinch of salt. Bake in a rich crust. When cool spread over it the well beaten whites of the eggs mixed with four tablespoons of sugar. Brown in oven. CHEESE CAKES— Mrs. E. S. Denner To a pint of curd, add a pint and a half of new milk, three beaten eggs, one cup of currants, one sugar, grated peel of lemon, pinch of salt, and a little nutmeg. Make puff paste and bake in pie pans without upper crust. ORANGE CUSTARD Pie- Mrs. W. P. Slusser One cup milk, one cup orange juice, one cup sugar, one large tablespoof ul of flour, a pinch of salt and two eggs. Stir orange juice and sugar together. Bring milk to a boil, add salt to milk; mix flour with milk to smooth paste, stir into boiling milk and let cook one minute. Remove from fire, add orange juice and sugar gradually, stirring until well mixed, then add yolks of two eggs well beaten. Line a deep pie pan with rich paste, pour in mixture and bake in moderate oven till custard is set. Make a meringue of the whites of the two eggs well beaten, two tablespoons of sugar and a little vanilla extract, spread over top and return to oven until a delicate brown. Serve cold. CRACKER Pie— Mrs. T. L. Eckel Six crackers, two eggs, one-half cup butter, one cup hot water, one cup sugar, one cup molasses, one : half pound chopped rais- ins, one-half cup vinegar, one teaspoon cinnamon, one nutmeg, one teaspoon cloves, and a little salt. ffVozesa IDsdimtiies &&&mttlj UNDERTAKERS CALLS ANSWERED DAY AND NIGHT LADY ATTENDANT I Parlors. Fifth ako A Streets Phone Main 85 Santa Rosa. Cal W. H. LEE F. M. COOPER LEE BFkOS. & CO. EXPRESS AND DRAYMEN CITY BILL POSTERS PIANOS and FURNITURE Carefully Handled BAGGAGE CALLED FOK and Checked to all Points GOODS TAKEN ON STORAGE telephones 1 12 FOURTH ST, w H o L F E F E C R E Es MAI R N E 6 D 4 3e 2 SANTA ROSA, CAL C. E. LEE RES.. MAIN 399 EUGENE C. FARMER PRESCRIPTION DRUGGIST 701 Fourth St Cor. D. phone main 50 Santa Rosa. California 129 CREAM DATES— Miss Irrrra G. STusser Boil one and one-half cupfuls of sugar and three-fourths of cupful of sweet milk; add one-half teaspoonful of butter. Boil about ten minutes. Let it cool; when lukewarm beat, adding a teaspoonful of lemon juice. When it becomes soft and creamy have ready seeded dates, fill with this cream and serve. CREAM CANDY- Mrs. W. C. Fowler Two cups sugar, one-half cup water, one-half teaspoon cream of tartar, one teaspoon vanilla. Add flavoring after taking from - stove. Let water, sugar, and cream of tartar boil until it hairs from spoon. Set in cool place. When nearly cold beat until it gets hard and very dry. To make in any desired shape heat by rubbing it in the hands, and mold. All Kinds of Food and Vegetable Choppers at MAILER HARDWARE CO. SCHLUCKEBIER HARDWARE CO PETALUMA, CAL Stoves, Cooking Utensils, Farming Tools Wagons, Buggies and Everything in the Line of Hardware DROP US A POSTAL AND GET OUR PRICES SCHLUCKEBIER HARDWARE CO. 3Bire^]&£^§& aiad JLuamielhieoffii Daslhes "Dinner may be pleasant; So may social tea; But yet, methinks the breakfast Is best of all the three." —Anon. BAKED EGGS- Mrs. Domin Two cups of cold chopped ham, two tablespoons crackeY crumbs, moistened with water. Put in baking pan, making round holes in the mixture; break into each hole one egg, season with pepper, salt, and small pieces of butter. Bake in hot oven until eggs are cooked, and serve hot. CODFISH BALLS— Mrs. K. Two cups salt codfish, one quart raw potatoes (six good sized ones), two teaspoons melted butter, two eggs, one saltspoon pepper, salt if needed. Wash fish and pick apart in cold water in one-half inch pieces; pare raw potatoes and cut into quarters, put potatoes and codfish into boiling water, cook twenty-five minutes, or until they are soft; drain very dry and shake over the stove; mash together until you cannot distinguish one from the other; beat eggs light, mix into fish with pepper and butter; work together with masher until light. Have fat very hot, make mixture into small balls with floured hands, and cook in wire basket until a rich brown. Drain on brown paper before serving. GERMAN TOAST— Miss Annie Laughlin Take stale bread, slice, dip in sweet milk and lay in baking pan. Over this pour four, five or six well beaten eggs, seasoned with salt, pepper, and one teaspoonful of cornstarch. Bake a few minutes and serve hot EGG TOAST Miss Annie Laughlin Slice stale bread and dip in sweet milk; now dip in well beat- en eggs and fry quickly in hot lard. Serve immediately. Gasoline, Coal Oil, and Gas Stoves at MAILER HARDWARE CO. 132 HERCULES WHEAT FLAKES FOK BREAKFAST A PERFECT FOOD HATTl£, McftlNNEY CgL TITUS New and Second Hand furniture:, carpets, matting and linoleum Steam Carpet Beating AfVorKs in Connection AGENTS FOR WHITE SEWING MACHINES 304 Fourth St. Phone Red 1641 Santa Rosa, Cal. THE RED FRONT Now located in our new quarters with a select line of ready-to-wear CLOTHES FOR WOMEN, MILLINERY, FANCY AND STAPLE DRY GOODS. EVERYTHING MEN and BOYS WEAR from crown to sole. THE PLACE TO SHOP New Overton Block, S. E. Cor. 4th and B Sts. SANTA ROSA, CAL. 133 EGGS AND TOMATOES SPANISH— M. R. R. (Three Persons) Three tomatoes, three bell peppers, six eggs, one tablespoon butter, little Worcestershire sauce, salt and a little sugar. Take three firm ripe tomatoes, three mild bell peppers; peel tomatoes and slice, also slice peppers. Put in hot frying pans, the but- ter, add tomatoes and peppers, also a little salt and a pinch of sugar. When tender, break over this six eggs do not break the yolks. Season with a dash of Worcestershire. SAUTED CHICKEN a La REGENCE— Miss Annie Laughin Joint young chicken, roll in flour and fry. Remove from fat when done. Stir in two tablespoons flour and dilute with one- half pint stock made from trimmings of chicken or beef, one gill mushroom juice and one gill cream. When all is smooth boil up and add half can of chopped mushrooms and pour over the fried chicken. This is a most delectable dish. MINCED TURKEY WITH POACHED EGGS Mrs. Dornin Take all small pieces of cold turkey, the quantity you wish, add to it some celery chopped v$ry fine, season with pepper and salt. Put a little butter in hot frying pan, put above mixture in and moisten with turkey gravy or soup stock. Drop as many eggs as needed in boiling water, when done have the meat ar- ranged on pieces of buttered toast. Spread meat away from center and put one egg in place on the toast. Cold lamb, chick- en, or other meats are good fixed this way. CHEESE FONDU— Mrs. Wilkinson One-half cup rich cheese grated, one-half tablespoon butter, one cup hot mi!k, one egg, one saltspoon salt, one-half salt- spoon pepper, one cup soft bread crumbs. Melt the cheese and butter in the hot milk, add the egg well beaten, the seasoning and crumbs. Bake in a quick oven until brown. POT ROAST OF LIVER- Miss Annie Laughlin Cut two in squares of liver and drop into an iron kettle that has had two tablespoonfuls of lard or drippings in it and made very hot. Stir the liver often and when browned pour in two pints water, salt, pepper and an onion. Cover and simmer un- til done. Thicken gravy with cracker crumbs. Look Wise— Buy an Up-to-Date Food Chopper. MAILER HARDWARE CO 134 FULLER'S PAINTS .Art Decorative Enamels Designed for the Artistic Enameling of countless household articles guch as Tables, Chairs, Wickerware, Furniture, etc. These enamels are unexcelled for beauty of finish and wearing qualities. All of the colors dry quickly and with a brilliant gloss. WOODWORK in any room that has become dingy or defaced with age can be handsomely and artistically finished by applying ART DECORA- TIVE ENAMEL. The Enamel dries with such a hard and durable lustre that the surface, if it becomes soiled, can be washed innumerable times without discoloring or crumbling. At a trifling expense a worn and soiled WICKER CHAIR can be im- proved in appearance and not only made useful but very attractive. ART DECORATIVE ENAMEL will impart a lustrous and handsome finish to an IRON BEDSTEAD that has become battered or rusty looking and make it modern and presentable. ART DECORATIVE ENAMELS are put up in pints, half pints, gills. 5. Gallon Can, per gal. $2.25 I Half -Gallon Can $1.35 I Pint Can 40c I -Gallon Can $2.50 I Quart Can 75c I Half Pint Can 25c Rubber Cement Floor Paint Is made expressly for painting interior floors. It is ready for use, works easily, dries hard and with a high gloss finish and is very durable. It may be washed as often as desired without injuring the gloss or dura- bility. We recommend it as being superior to all other Floor Paints. One-half gallon is sufficient for a large sized room. Explicit directions for use are on every package. UNITED STATES DEPOSITARY The Santa Rosa National Bank SANTA ROSA, CALIFORNIA CAPITAL $160,000. SURPLUS and UNDIVIDED PROFITS $60,000 WE SOLICIT YOUR PATRONAGE OFFICERS J. H. BRUSH President R. F. CRAWFORD Vice-President F. A. BRUSH Cashier C. B. WINGATE Assistant Cashier W. C. GRANT Assistant Cashier DIRECTORS J. H, BRUSH J. E. CLARK R. F. CRAWFORD C. H. THOMPSON F. A. BRUSH D. P. ANDERSON JOHN STRONG 135 LUNCH DISH- Mrs. Porcher One cup chopped cold beef or chicken mixed with one and one-half cups cold rice, two hard boiled eggs chopped fine, little gravy, small piece butter, pepper, and salt, water enough to moisten it. Put in frying pan and stir with fork until light, and then brown. CHICKEN AU SUPREME— Miss Annie Laughlin Cut the chicken as for frying; salt, pepper and flour each piece as it is laid in the spider with hot lard and butter, fry to a light brown, dredge in two tablespoons flour, cover with hot water, simmer slowly until tender. Lift out chicken and finish the sauce with seasoning to taste and half pint minced mushrooms. Place chicken in deep dish and pour on sauce. GARDEN PEPPERS STUFFED WITH MEAT— Mrs. Bryant Take two cups of cold beef, mutton, chicken or veal and chop fine. Mix with equal amount rice (boiled) or bread crumbs, one chopped onion, salt and pepper. Remove tops and seeds from six bell peppers, then scald and wash. Fill with meat mixture and stand in baking pan, add one-half cup of soup stock or water, two tablespoons of butter and bake in slow oven one hour, basting often. HAMBURG LOAF— Mrs. R. H. Thomson Two pounds of Hamburg steak, one quart of bread crumbs, one heaping tablespoon butter, salt and pepper to taste. Put all in a mixing bowl and pour into it boiling water, stirring un- til it is well mixed and quite moist. Put into a long narrow bak- ing pan and bake three-fourths of an hour; if the loaf is thick give it fifteen minutes more. STUFFED EGGS— Miss Annie Laughlin Boil fresh eggs about fifteen minutes, when cold remove shell, cut in halves. Now mash yolk with silver fork, add salt, pep- per, celery salt, and salad dressing. Cream well and fill white cups. BAKED HARD BOILED EGGS- Mrs. Bryant Six hard boiled eggs cut in thin slices. Place in a baking dish with alternate layers of grated cheese, sprinkled with pepper and salt. Cover the top with a layer of bread crumbs dotted with butter and bake fifteen minutes; brown well and serve hot. LISK Four-Coated Enamel Cooking Utensils at MAILER HARDWARE CO 136 CHICKEN PIE -Miss Annie Laughlin Two nice tender chickens, one sweetbread, two dozen raw oysters and one onion. Stew the chickens with the onion— the latter must be taken out whole. Season with salt, pepper and butter, thicken with flour and add one cupful of sweet cream, then set aside to cool. Stew the sweetbread, and when cold, cut in thin slices. Make a nice puff paste, line your dish and place a cup in center. Next lay the chicken and sweetbread in the dish and strew oysters evenly over them. Cover with upper crust, make a small hole in the center, and bake. SPANISH STEW -Miss S. E. Polhemus Take a good sized round steak, cut into small pieces and fry with an onion until nicely browned. Dredge with flour and cover with water. Add one quart of ripe tomatoes, salt, small red peppers to suit the taste. Cook this until meat is thoroughly done at least two hours. LANCASHIRE PIE— Miss Annie Laughlin Take cold meat, beef, veal or mutton, chop fine and season as for hash. Take hot mashed potatoes ready for table. Place layer of meat, then potatoes, meat, then potatoes. Potatoes come last. Smooth with knife and place in oven. Bake until brown and serve in same dish. A LUNCH DISH- -Miss Annie Laughlin Nearly fill a pudding dish with cooked macaroni. Make a hole in center and put in chopped cold roast, mutton or steak which has been seasoned. Pour over all the juice of cooked to- matoes. Cover whole with bread crumbs, over which pour gravy or melted butter. CORN OYSTERS— Mrs. Dwindle Grate six ears of corn; mix with the grated corn one table- spoon of flour, yolks of two eggs, and a little salt. Beat all well together, then fry in the shape of oysters in fresh lard or butter. MEAT SCALLOP— Miss Annie Laughlin Cracker crumbs, macaroni, cold meat, gravy or soup stock. Boil macaroni until soft. Take pudding dish, cover bottom first with cracker crumbs, then a layer of meat cut fine and seasoned 137 with pepper and salt. Then a layer of macaroni, bits of butter, then a layer of crumbs, meat, etc., until dish is filled, but crumbs last. Pour over all gravy; milk would do if no gravy. Bake about three-quarters of an hour. MEAT AND TOMATO (Scalloped) Made the same as meat scallop, ripe tomatoes taking the place of macaroni. Season with pepper, salt, butter, and add no gravy or milk. Last layer is to be tomatoes and bread crumbs Bake in moderate oven. CURRIED EGGS— Mrs. Bryant Mix one tablespoon of cornstarch or wheat flour and one tea- spoon of curry powder to a smooth paste with a little cold milk. Pour this into one pint boiling milk, stirring until it thickens. Break an egg carefully in a saucer, slip it into the boiling liquid and let it poach until it sets (about two minutes.) Have ready squares of buttered toast, and as the eggs are cooked, lift them out and lay one on each. When all done pour remaining liquid around them. MEAT POT PIE Cut meat in small pieces, stew in water in which is cup of milk. When tender add one egg and one tablespoonful of but- ter, salt and pepper. Crust as for pie. POTATOES a La DUCHESSE Mold out potatoes into cakes size of biscuits. Glaze with beaten egg and bake to light brown. OYSTER ON TOAST— Miss Annie Laughlin Chop fine fifteen oysters, add salt and pepper and a little nutmeg, one gill cream, one tablespoon flour. Place on buttered toast. CODFISH BROILED— Mrs. Dornin Cut pieces of white codfish in halves and soak over night. Change water two or three times in evening and rinse in clear water in morning. Dry on cloth, brush a little butter over each piece and broil. Serve with lemon juice. PRESSED HAM Chop fine cold boiled ham, add a few spoonfuls of hot soup stock and melted butter; put in mold and press. When cold turn out and slice. China Lac-Will Make Old Chairs Look New— MAILER HARDWARE CO. 138 HATS SUITS TAILORING FANCY VESTS OVERCOATS SHIRTS ETC. HODGSON-HENDERSON CO. 51V FOURTH STREET. SANTA. ROSA CLEVELAND'S Superior Baking Powder PURE and SURE 139 HAM CROQUETTES-Miss Annie Laughlin Chop fine cold cooked ham, one egg to each person. Beat egg, mix with chopped meat, make into balls and fry in butter. HASH ON TOAST -Miss Annie Laughlin Chop any cold meat, season and cook the same as hash. Have ready bread nicely toasted and buttered. Place a spoon- ful of hash on each slice, set in oven a few moments and send to table smoking hot. CHICKEN RICE PIE— Mrs. Porcher Line a crock with four slices raw bacon; around sides put cold boiled rice. Fill bottom of dish with boiled chicken and six hard boiled eggs. On top put good rich crust. Bake one hour and a half. Serve hot. EGGS ON TOAST -Miss Annie Laughlin Toast as many slices of bread as persons. Take as many eggs. Separate yolks from whites and do not break. Beat whites to stiff froth, place on the buttered toast, make a small hole and drop on yellow and place in oven a few minutes. PAULINE'S RICE PAN CAKES— Miss Annie Laughlin Three cups rice, one-half pint flour, two teaspoons baking powder, one egg, one tablespoon sugar, milk to make batter not too thin. Serve hot with maple syrup. OMELET— Mrs. Briggs Four eggs, salt to taste, two tablespoons cream. Beat the yolks alone to a smooth batter, add cream, salt and pepper, lastly the well beaten whites. Have frying pan very hot, put in a tablespoon of butter which should instantly hiss. Fellow it quickly with the mixture and do not stir this after it goes in. Cook over a hot fire and as the egg sets loosen it frcm the edge of the pan without breaking, turn half of the omelet over upon itself before turning from pan upon a hot dish. Serve hot. WAFFLES— Miss Annie Laughlin Beat well the yolks of three eggs. To this add one and a quarter cups sweet milk, one pint flour, one-half teaspcon salt, one teaspoon baking powder. Sift flour and add the liquid A Word to the Wise—Cooking Utensils at MAILER HARDWARE CO. 140 gradually. Lastly, cut and fold the whites of the eggs beaten stiff. Serve with syrup made as follows: One cup sugar, one- quarter cup water, when thick add one tablespoon lemon juice and one teaspoon butter. Do not boil after adding lemon juice. CORN MEAL WAFFLES- Miss Annie Laughlin One quart buttermilk, three egg yolks (well beaten), one tea- spoon soda dissolved in a little warm water, little salt and corn meal to make batter a little thicker than for pan cakes. PIMENTO SANDWICHES— Miss S. E. Polhemus Drain pimentoes, chop or grind them, then add chopped hard boiled eggs and olives. Mix with mayonnaise dressing and spread. PRESSED CHICKEN— Mrs. W. P. Slusser Select two chickens about a year old, clean, cut up well, and stew in just enough water to cover. When nearly cooked, season with salt and pepper. Stew down until the water is nearly all boiled out and the meat drops easily from the bones. Remove the bones and gristle, chop the meat rather coarsely, then put back into the stew kettle with broth (first skimming off all fat), and let it heat again. Turn it into an oblong bread- pan, drop in along center four hard boiled eggs. Place a weight on the top. This will turn out like jelly and may be sliced. Success depends upon not having too much water, and see that the chickens are not too young. COLD COOKED MEAT FRIED IN BATTER- Janet Mackenzie Hill Tender, cold cooked meat of any kind may be trimmed into pieces of uniform shape and size, dipped in villeroi sauce (to a cup white or brown sauce made in the usual manner add, after removing from the fire, the yolks of two eggs beaten with one- fourth cup of cream or milk; cook over hot water, stirring con- stantly until the sauce is quite stiff), and when cold, egg and bread crumbed and fried in deep fat. Fritter batter may take the place of the sauce and egg and bread crumbing. Cold roast turkey and chicken are excellent prepared after this recipe. HARICOT OR RAGOUT OF MUTTON (Uncooked Meat) Janet Mackenzie Hill Three pounds of mutton (neck or breast) , one-quarter cup butter, two tablespoonfuls flour, one clove of garlic, one onion, Toasters, Etc. for Gas Stoves at MAILER HARDWARE CO. 141 one sprig of thyme, one bay leaf, one clove, potatoes, salt, four sprigs of parsley. Cut the mutton in pieces two inches long and one inch wide, and saute in the butter until well browned, then stir in the flour, and when blended with the butter add cold water to cover; add also the seasonings, the onion whole, and the garlic chopped fine. Let simmer until nearly tender, stirring occasionally; add the potatoes pared and quartered small, having about as many pieces of potato as of meat, and let simmer until the potatoes are tender. Serve the pieces of meat in the middle of the dish, the potatoes around, and the liquid, from which the fat has been removed, over the whole. Prepare other meats, as veal, chicken, and rabbit, in the same manner, EGGS BAKED IN CHEESE SAUCE— Mrs. Chas. Roat One teaspoon melted butter, one teaspoon flour. Let these brown and add one cup milk slowly to make smooth sauce. Add four tablespoons grated cheese, stir well, and when thor- oughly hot put into baking dish that can go on table. Drop in eggs as if for poaching, and bake in hot oven until eggs are set. CROQUETTES— Miss E. Granger One cup of cold cooked meat or fowl, one cup of dry bread or cracker crumbs, one egg, one small onion chopped fine, one tablespoon of melted butter, salt and pepper, a little sage or other preferred herb. Chop or grind the meat, and mix all the ingredients with enough milk to enable the mixture to be mold- ed into soft flat cakes. Fry brown. If a little cooked fat salt pork or ham can be added, the butter may be omitted. The quantities may be somewhat varied, and the addition of cold cooked vegetables will vary the flavor. RICE SPANISH- Mrs. Chas. Roat Put one-half cup rice into a pan with one heaping tablespoon lard, and let boil until all the kernels turn white. Add one quart tomatoes, one green pepper, one large onion browned in butter, salt to taste. Add more pepper if not hot enough. OYSTERS AND MACARONI-Janet Mackenzie Hill One pint of oysters, three-quarters cup of macaroni broken into inch pieces, three-quarters cup grated cheese, salt and paprika, one-half cup cracker crumbs, one-fourth cup butter, one-fourth cup melted butter. Cook the macaroni until tender; drain and rinse with cold water. Put a layer in the bottom of a 142 buttered baking dish, cover with oysters and sprinkle with cheese, salt, and paprika; add half the butter in bits, and cover with a layer of macaroni, then with oysters and seasoning. Cover the top with the cracker crumbs mixed with the melted butter. Bake fifteen minutes in a hot oven. Serve at once. OYSTERS COOKED WITH RICE- Mrs. Chas. Roat Two cups of rice cooked in the juice of one quart of oysters, salt, and enough water to cook tender. Add one-half cup but- ter and beaten yolks of two eggs. Remove from fire and when partly cool stir in the beaten whites of the eggs. Turn into buttered baking dish, smooth over the top, and with the back of the spoon make dents in the top, put one oyster in each and close together. Sprinkle with salt, pepper, one-half cup cracker crumbs, and small pieces of butter. Bake quickly and serve hot. CHICKEN SOUFFLE -Janet Mackenzie Hill Two tablespoons of butter, two tablespoons of flour, one pint of milk or chicken stock or part of each, one-half cup of fine bread crumbs, three eggs, one pint of fine chopped chicken (cold) , salt and paprika, onion juice, parsley, celery-salt. Make a sauce of the first three ingredients; add the bread crumbs, the chicken (cooked and chopped very fine) , the yolks of eggs well beaten, and the seasonings; and lastly fold in the whites of eggs beaten until dry. Bake in a moderate oven from twenty to thirty minutes, and serve promptly from the baking dish. DEVILLED HAM ROLLS— Mrs. Chas. Roat Make light rich paste, roll thin, cut in four-inch squares. Spread each square with devilled ham, moisten edges with cold water and roll, pressing edges well together. Brush with white of egg and bake. RICE SAVORY— Miss Edith Granger After boiling the rice tender in salted water, press it through a potato ricer. Mix in a well beaten egg and a small cup of rich milk. Season with salt and a trifle of white pepper, and bring to a boil. TRIPE SPANISH- Mrs. W. C. Fowler Soak tripe in cold water about ten minutes. Cut into small pieces and put into enough boiling water to cover it. Boil one Asbestos Sad Irons at MAILER HARDWARE CO. 143 hour or longer. Fry one large onion and two Chili peppers until well done, add one quart of tomatoes, salt, a few sparing dashes of cinnamon and nutmeg, one tablespoon sugar, one-quarter cup vinegar. Let boil and add to tripe after water has been poured off. Boil a few minutes. GULOSCH— Mrs. Parker Maddux Put some drippings or lard in a pot or other rather deep utensil, and fry with an onion cut up fine. Cut up lean beef in pieces the size of an egg, rub in flour, flavor with white pepper and salt. Fry a little, then set it on the back of the stove and let cook three hours in its own juices; then put in half a cup of sour cream, which makes a thick rich gravy. DEVILLED EGGS— Mrs. W. C. Fowler Prepare a dressing of one-half cup rich thick cream beaten until it begins to swell, one teaspoon sugar, one-half teaspoon mustard, a dash of cayenne, salt, and one-fourth cup vinegar added last and slowly. Have as many eggs as desired hard boiled and cold. Remove shells and cut in halves, lengthwise, and remove hard yolks. Mash yolks well with a fork and add to them enough or all of the dressing to make a moist filling for the whites of the eggs. Then fill them and round up the whites with the prepared yolks. FOR THE SHVAILgD p S TRAY "Simple diet is best, for many dishes bring many diseases, and rich sauces are worse than even heaping several meats upon each other."— Pliny. NOURISHING DRINK- Miss Ella Wood One teaspoon dry coffee in one cup milk brought to a boil. Have ready a well beaten egg, add strained milk to the egg-, sweeten if desired. . CHEESE STRAWS -Miss Annie Laughlin Take a pint of flour and one-half pint grated cheese. Mix them and make a paste with lard as you do for pies. Roll out in a thick sheet, cut in strips half an inch broad and five or six inches long, bake a light brown. BEEF BROTH Mrs. Baldwin Trim off all the fat from one pound round steak, add three coffee cups cold water, also salt and pepper and let simmer about one-half hour or until there is a pint of broth. Strain through fine sieve and serve hot. EXTRACT OF BEEF BLOOD— Miss Annie Laughlin Catch in bowl warm beef blood and let it stand until it clots, which will not be long. Now take out and lay on a clean and smooth board and cut in narrow strips, tilt board and stand in hot sun. In a short time all watery substance will have run away and that left is dry and will crumble. It must crumble or it is not ready, rub in palm of hand until a fine powder, sift through fine wire sieve, bottle and it will keep for years. This can be taken in plain soup or dry as most acceptable to patient; the strength gained is wonderful. When cutting to dry, cut in as narrow strips as possible. To be given to any person with little strength or vitality. GRAPE JUICE -Mrs. Wm. Woolsey Take Zinfandel grapes and run through a cider mill. Put juice in earthen jars where it stands over night. Next morning pour into preserving kettle only what looks clear, rejecting sediment, which is the sugar that ferments. Put kettle on fire and bring juice to a good boiling point only. Skim if needful. Bottle while hot, straining through a thin cloth. Seal bottles and keep in a dark place. 146 THE Means sound sleep, good digestion, cool judgment, and manly in- dependence. The most healthful thing I know of is a Savings Bank Account. There are no microbes in it to steal away your peace of mind. It is a guarantee of good behavior. —Elbert Hubbard. Don't be backward about beginning small. Most big accounts started small. Three and one half per cent compound interest will help you. This bank is a strictly savings bank and transacts a savings business only. Receives deposits of ONE DOLLAR Thi Union Trust- Savings Ianic Pays Dividends on All Deposits, Compounded Semi- Annually F U R T H 5 T . A N D H I N T N A VI, - - SANTA ROSA, CAL H. H. MOKE FUNERAL DIRECTOR (iUADUATE LADY KMDALMKR, ASSISTANT IIS Fourth Street Santa Rosa, Cal PHONE MAIN' 21 147 BLACKBERRY CORDIAL— Miss Annie Laughlin Pick over and wash the berries and drain; place in double boiler and let them steam, the water boiling well about them for good thirty minutes. Turn them into a jelly bag and hang up to drain; do not squeeze the bag. To one pint of juice put one-half pound sugar and boil five minutes. When cold add half as much brandy as juice. Bottle and cork tight. MUTTON TOAST— Miss Annie Laughlin 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 through 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. OAT MEAL BLANC MANGE— Miss Annie Laughlin Stir two heaping tablespoonfuls fine oat meal into a little cold water and then stir in a quart of boiling milk; boil a few min- utes, salt, turn into a mold. When cold eat with jelly and cream. PURE BEEF JUICE— Miss Annie Laughlin Take good juicy round steak, remove all fat. Place in hat skillet, sear both sides of meat, gash pieces with knife, place on earthen plate, cover with another plate and set in hot oven. Let remain until all juice leaves meat. One tablespoon of this juice is equivalent to one cup of broth. REFRESHING DRINK— Miss Annie Laughlin Cover raspberries with vinegar and soak over night. Drain off or squeeze out the juice, to every pint of which add one pound of sugar. Let it simmer about fifteen minutes; when cool bottle, and when used as a drink put in as much of it to a glass of water as is palatable to the invalid. Washing Made a Pleasure — HORTON Washing Machine at MAILER'S COOBUBJG DIRKED FRUITS To make a most delicious conserve of either apples, apricots, pears, peaches, figs or prunes, proceed as follows: Pick over the fruit and wash it thoroughly but quickly. Put it in a dish, earthen is preferable, at about noontime, and covering it gen- erously with water, allow it to soak during that afternoon and night. In the morning take the fruit carefully out into a cook- ing utensil — a graniteware kettle or saucepan or an earthen crock — and pour over it, being careful not to disturb the sedi- ment at the bottom, the water in which it was soaked; then cover the dish tightly and set it either on the back of the range or in a moderate oven, where it will quietly simmer, and let it remain there for eight or ten hours. If you have an unreasoning sweet tooth, and must spoil things with sugar, add that article not more than twenty minutes be- fore removing the cooked fruit from the range, and add it spar- ingly, since, by this method of cooking, all the natural flavor and saccharine quality of the fruits are preserved, and nearly everyone who is privileged to taste them thus prepared readily concedes that they are quite "sufficient unto themselves." Prunes and dried grapes become simply "idealized" under this treatment- plump, smooth, juicy and generally delicious, and the sliced or quartered fruits rival the daintiest and richest of preserves in their amber-hued translucency, as well as in flavor. Verily, if the cooks and housewives would add to their little bills of fares the dried fruits of California, cooked after the fashion herein prescribed, the cry for "more" would be so loud and so unanimous that all the State's broad orchards would be quite inadequate to supply the demand of even the home market. GEO. D. DORNIN (SELECTED) 1 quart of Sifted Flour (well heaped) 1 pound 1 " Unsifted Flour 1 pound, 1 ounce 3 coffee cups Sifted Flour (level) 1 pound 4 tea cups " " " 1 " 1 pint Soft Butter (well packed) 1 2 teacups " " " 1 " V/s pints powdered sugar 1 " 2 coffee cups " (level) 1 " 2% teacups " " " 1 " 1 pint Granulated Sugar (heaped) 14 ounces V/2 coffee cups " (level) 1 pound 2teacups " " " 1 1 pint Best Brown Sugar 13 ounces 1% coffee cups " " (level) 1 pound 214 teacups " " " " 1 " 2 tablespoons (well rounded) Powdered Sugar or Flour.. 1 ounce 1 " " " Soft Butter 1 " 3 Sweet Chocolate grated 1 " 2 teaspoons (heaping) Flour, Sugar or Meal equal 1 heaping tablespoon. ILaqtMadls 1 pint contains 16 fluid ounces (4 gills) 1 teacupful equals 8 fluid ounces (2 gills) 4 teaspoonfuls equal 1 tablespoonful 2 teaspoonfuls equal 1 dessertspoonful 4 teacupf uls equal 1 quart A common sized tumbler holds about one-half pint To Our Readers: We would call attention to the advertisements that appear on these pages. Let us show these firms our appreciation by giving them, in turn, our patronage. AUG "IS 1908 V P. BBRKA DEALER IN LUMBER AND 1«1IJ)IN'G MATERIALS TELEPHONE MAIN 41 COR. 8TH AND WILSON STS.. SANTA ROSA, CAL LIBRARY OF CONGRESS i iiiii mil in i 014 485 426 3 •