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\u25a07 a THE SAN FRANCISCO CALL, SUNDAY. OCTOBER 20, 1912. THE SAN FRANCISCO CALL, SUNDAY, OCTOBER 2^1912. THREE WAYS TO COOK WILD DUCK FROM FISH TO DESSERT Awarded a Silver Sardine Fork C. Jochmus, Pacific Grove Mrs. G. B. Kleebauer, 144 Flood Avenue, San \. ?eat Francisco Jellied Chicken-Boil, a chicken until Separate *>£from tne Roast Duck?Pick and draw a pair of ducks; falls from the . the. rtnun Suggestions Preparing Rice wash as stuff, arrange in buttered molds. Boil Some Valuable in little as possible. To take: One bones and was hoiUd. quart breadcrumbs; one onion, minced fine; one the stock in which the chicken _.ddni|.-aat a .Mrs. Albert Marple, 149 West Palmer Avenue, Tropico teaspoon seasoning, juice and a each of sage, salt and pepper; two hard to it a little lemon tin eggs, tablespoon gelatin. Pour over: few of us and in two quarts of water until tender, then drain. boiled chopped, may be add"eil; one table- of dissolved Apparently know what appetizing spoon one water. in chicken and set away to harden. This Mmedlin of Not every Put a layer of rice in the dish and season melted butter and of hot Put to roast chicken in wholesome dishes may be made rice. pan; pour a cup of boiling water over them; roast may be made as an aftermath an very salt, a little piece of butter. Over one quick using bits of the-fowl. Arrange housewife seems aware of the fact that with with pepper and hour in oven. up the last B changed sized layer of grated cheese, Smothered Duck?Pick and draw as many ducks small pieces in a buttered dish. _-elatln little effort an ordinary dish of rice may be the rice put a good as above, using the gelatin a cracker crumbs. as desired; let each soak in salt water two hours; for soup and proceed nothing could ue so that it would prove a welcome surprise to the and over the cheese sprinkle few dry well; salt and pepper lnsi#e and out; peel as For the children's school hungry hubby upon his return from work in the Repeat this until the pan is full. Add enough milk many apples as you have ducks; fill ducks with better than this jellied chicken. you can see it come to the top. Bake In a apples and some raisins; the meat of two walnuts Fish a saucepan put one table- evening or at luncheon. until en Cooullle?ln u taken, however, prep- oven three-quarters of an hour. for each duck; close up duck by sewing it with spoon of butter, one tablespoon of A° -?>*-" Great care should be in the moderate string ready cooking. Brown them in ? cayenne. &M«U over* boiling water one medium when for teaspoon of salt and a dash of aration of tho grains of rice for the various dishes. Spanish Rice ?Scald in hot pan with butter; when all brown put the fire and add gradually one cup of milk or thin and with one tablespoon but- In steamer; one and five pieces of garlic Simmer for five min- It should be washed through at least half a dozen sliced onion, drain fry add onion cream, stirring until smooth. from adding chopped red pep- cut fine; cover steamer and smother until done, utes, add one heaping cup of cold fish, freed waters, after which it should be allowed to remain ter or drippings, one-half turning with Draw to cup rice which them over now and then. Serve skin and broken into flakes. , oll water This soaking per or one whole green, and one of and off ami in the for about three hours. has been cooked without any sugar in it. A left- mashed potatoes and lettuce salad. the side of the fire for five minutes take process relieves the grains of most of the starch well brown nice- Saver Roast Duck (German style)? Dress the duck half a teaspoon of chopped parsley, 10 drops over" will answer. Stir these and nicely; table- add yolks of two raw which they contain and also shortens the time ly by adding a little flour sprinkled around over soak 24 hours in vinegar; take one of onion juice and the beaten necessary for cooking. If it is desired that the large cup tomatoes, simmer a, spoon butter, put In pan and brown; stuff the duck, eegs. Slightly butter half a dozen shells, divide them. Add one of put pan, dredge sprinkle out- rice remain whole, stirring should be avoided. If few minutes and serve hot. This makes a good In with flour, baste often, salt to the mixture among them and with no put on the kettle and a moderate fire Is taste. in a hot oven just long lid is hot dish for a cold day. tered crumbs. Place send to used no trouble from boiling over or burning will Rice and Tomato Salad ?Boil six medium sized Saner Sauce for Duck?One tablespoon butter, one enough to slightly brown the crumbs and be experienced, if soaked three hours, providing tomatoes five minutes, then remove the skins and tablespoon flour, one onion, sliced; cook both in the table. the rice is kept covered with water. pulp; chop together on a bunch of celery one green butter until brown, with half teacup vinegar, two Spanish one cup of well washed rice The several following recipes are as sug- to fry in bay leaves, teacup cream or milk; Hash?Boll a offered chili and two onions; put these on the fire one-half salt well in salted water. When done and while hot add gestions: butter; a chopped and fry and pepper to taste; flavor with a bit of lemon Put a frying pan a cups through a little add little cheese any peel; pan. tablespoon of butter. into Persian Filou?Wash two of rice 10 minutes. Cook one-half cup of rice without boil up in Send to table with duck. tablespoon of olive oil and brown lightly In It a. six waters, then let It stand in enough water to sugar to other ingredients after # two cups of roast , very pieces in it and add the * * minced onion. Add minced cover It for four hours. Cut in fine they are fried. Let cool, then fill tomato shells MAKING two cups of tomato, one seeded pepper chopped, 12 half a small onion, putting it in the bottom of a with it; put a little mayonnaise on top of each THE ART OF TAMALE olives stoned and chopped and a tablespoon of granite kettle and letting It cook until it becomes tomato and serve cold. The dressing may be put in A. C. Jochmus, Pacific Grove Worcestershire sauce. Put in a casserole or any very water from the rice, put in the re- beef; rice, then the tender. Drain the enough a very small tomato, that has had seeds To Prepare the Meat ?Chop one pound of earthen baking dish a layer of the kettle with onion and over these put moved from It, and put on the plate at the side of add a little chopped tallow or one tablespoon of meat. Finish the top with grated cheese and water to cover and to stand two inches above the the other tomato. lard and a little salt; fry in a pan until tender; cracker crumbs and bake slowly 15 minutes. Serve rice. Let this cook, without a lid, until dry, then Scalloped Rice and Salmon ?801 lone cup of rice chop again very fine, return to pan, add a little in dish. This makes a very hearty dish and is an pour on two cups of milk, two cups of sugar, one little salt and butter in it until it is tender. powder; stir using up of meat. tablespoon piece butter size with a warm water and one teaspoon cnili * excellent way of leftovers of salt and a of the Put one layer of rice on the bottom of the baking and fry for 10 minutes. You can use sauce left of Macaroni s_ji be used in place of the rice or bread of two English walnuts. Cook slowly and you dish. Remove all the bones from the salmon, but above to prepare dough with. Same will impart crumbs can be substituted. will not have to stir it much and the grains of the top layer of rice put a Let the cook until it save the oil. On the of the excellent flavor. Chocolate Bread Pudding?Two ciras of stale en- rice will remain whole. rice layer of salmon, continuing this until the dish is To Prepare the Dough?Add to one quart of four milk, is quite dry or so that when you pile it up it will over layer tire" wheat , cups of scalded warm full. Pour the oil from the fish the last corn meal two tablespoons salt, two tablespoons two squares chocolate, three-fourths cup of stand by itself. Have a deep meat platter let run through if it will. Beat lard, and boiling water to a dough. of salt, pour it, molding pyramid a of rice and It down make thick sugar, two eggs, one-fourth level teaspoon of and rice on into a with one good sized egg well, then add enough cracker To Prepare the Corn Husk?Cut off with scissors Add the milk to the bread large flat place in the center of the top. Take or bread crumbs to soak all of the egg up. one teaspoon of vanilla. a package fry In a crumbs about one inch of the stalk end and boll 10 min- and let stand 20 minutes. Melt the chocolate over half of seedless raisins and Spread these crumbs over the rice until they form utes; dry and rub over with a cloth dipped in hot enough milk to make thin small skillet with a pinch of salt over them. When oven and one-half hour. h*>t water. Add of the them a layer; put in a hot bake lard. enough to pour, add it the bread. Add the fried until the butter begins to brown take This Is a very for a luncheon. Prepare layer dough then to off the fire and pile them around the edge of the nice dish To the Tamales?Put a of sugar, eggs beaten slightly, salt and vanilla. Pour platter the sides of on the husk about four inches long, one and a half into a buttered baking dish and bake one hour in and two-tnlrSs up the rice. Next inch thick; along the rry a cup of pecan or English walnut in the * * * Inches wide and one-fourth a moderate oven. Serve with hard sauce. same way pile around bottom of the rice STEAMED center spread two teaspoons of the prepared meat; and the Miss Johnson, Sl6 Alabama Street, Vallejo roll the whole like a cigarette and fold the small and an inch up the sides. Make a small hole In end * * * the flat place on top and fill it with red jelly or Cook in steam pall if you have one; if not, put end of the husk; place them with the folded SOUPS deep granite dish in steamer. (A steam pail is down In a strainer; place the strainer in a with the piece of orange which has been cut off of over cover whole cloth and Mia* Etta Marshall, 806 Ivy Street, Chic* the end of the orange. Currant jellyis very nice, worth having; there Is no waste; meats retain pot water; the with and is This is juices, do not need watching, and inferior steam for two hours. Always serve hot. The above Cream of ?Select a freshly cooked hen as it tastes good pretty, too. dish their about lobster weighing two pounds, pick meat from very nice to serve with small biscuits for a - pieces are made palatable and tender.) Cut up will make 50 tamales. the rabbit as fricassee; rub each piece with onion Another Way to Make Tamales ?Take one-half the shell and chop it fine. Put the coral into a eon or as the first course to a dinner. for an butter, pound It quite Rice and Creamed Fish?Cook one cup of rice and lay a slice or two over the whole; also one pound each of and beef, cut into small pieces mortar with half ounce of currants, and only two and steam tender; chop it very fine, add salt smooth, it through a fine wire sieve and cover until it is tender, season it with a little salt and dozen cranberries or Ituntil rub quarts butter; not put any sugar tablespoons water. When tender sprinkle each and a tablespoon of chill powder and one-half until wanted. Put the meat with two of do In it. Boil the fish together; soup pot; a small onion, in some water and when It is nearly done let the piece with a pinch of salt, remove the meat to pound of lard and heat It now take three weak stock in the add oven to crisp over while you prepare the . cups of cornmeal, add salt and mix with cold water a tiny sprig each of parsley and chervil and the water boil away until the remaining water is very your corn ready yellow a Simmer for rich. Remove the fish and from the water make Strain the liquor in pall; add a little hot water if to a thin paste; then have husks thin peel of lemon. 10 min- needed, saltspoon of salt, same pepper; by previously soaking them in lukewarm water; utes, add a tablespoon of flour rubbed smooth in a creamed sauce by adding a little milk, then stir- one of butter; for five minutes, ring in enough flour to make It medium thick. thicken with browned flour made smooth; cook cut off the round and pointed ends with a pair of a tablespoon of boil then minutes; add one tablespoon lemon juice; scissors, spread the cornmeal thinly on the husks, rub through a puree sieve. Return to the fire, Cut the fish in small pieces and put it in the bottom five cayenne teaspoons of salt of a baking dish with a third of the cream sauce place the meat on hot platter, pour the gravy over, and on top of this put a tablespoon of meat; then add a dash of and two immediately. A young rabbit has soft ears roll It and fold ends down; lay them closely into a and let it boil for five minutes; stir in half a pint over it; next put in the rice, seasoning both as serve of cream, a teaspoon of chopped pimper- much as you like. Over the rice pour the remain- and paws. Hard, worn feet and stiff ears with steamer and let them steam for about three-quar- whipped age and toughness. ters of an hour. If a steamer Is not at hand put nel and the lobster coral. Do not allow the mix- ing sauce. Put in hot oven and let bake for 20 rough edges Indicate These boil; a minutes and serve while hot. may be served in any way suitable for, chickens them in a saucepan, pour on enough boiling water ture to serve at once. The color should be Rice and Cheese ?Cook seven tablespoons of rice and are much cheaper. to nearly cover them; simmer for a half hour. pretty red.

4 THE SAN FRANCISCO CALL, SUNDAY, OCTOBER 20, 1912. THE SAN FRANCISCO CALL, SUNDAY, OCTOBER 20, 1912. 5

A FEW WILD RECIPES MEATS ATTRACTIVELYSERVED SELECTED SOUP RECIPES Mrs. E. Bailey, 605 Franklin Street, Oakland I. A. Mueller, 432 AFillmore Street. San Francisco Mrs. Marie Wright, 1378 Pacific Avenue, San Francisco Quail Soup?Clean quail and cut off breasts. While all agree that because of its heat pro- Queen Victoria Soup (her late majesty's favorite Pectoral Broth (a French convent soup)? Cut up Pound the remainder of the quail. Boil in brown ducing properties meat should be eaten sparingly soup)? Skin and entirely clean out the insides of an old fowl and put with the , heart and giz- bouillon for a long time. Brown, butter and flour. during the summer months, the fact remains that three fowls or chickens, according to the sea- zard two quarts of water, with a handful of marsh- Stir in bouillon until smooth; strain; season with in few homes is it entirely eliminated from the son; let them be well washed in warm water; put mallow root and two cups of barley, one carrot, sherry, salt, cayenne and white pepper. Chop daily diet. In many it is even served at luncheon them into a pan for an hour, covered with strong three onions, parsley, thyme and sweet marjoram. dumplings serve soup. or tea, on or chops veal broth, and add a good sized bunch of parsley. Simmer for three hours, strain the broth pressing breasts and make and in which occasion the dish of and soak from is supplanted platter Take the crumbs of two French rolls the barley through a sieve; add the yolk of one Salmi of Game ?Cut meat cold cooked by the of cold meat, and the them in the liquor; cut the meat off, take away egg, salt, pepper and a tablespoon of rum or game Cany kind). Break the bones and cover with housewife Is often puzzled to know how to vary the skin and pound the flesh in a mortar, adding brandy. It should be reduced to almost a quart four cups of cold water and simmer. Brown two the dish to avoid monotony. It Is easily done if the soaked crumbs and the yolks of four hard and is very healing. tablespoons of minced onion in four tablespoons of boiled eggs; force this through a coarse sieve and Potage St. Germain?Cook one quart of fresh butter, add one tablespoon of Worcestershire sauce she does not mind a little extra time and labor put it into a quart of cream that has been pre- peas In water to cover with some parsley, one leek and the liquor in which bones were cooked. Season in doing it. viously boiled; rewarm for table. and half an ounce of butter added. Press all pepper, cups pints with salt and add two of the cold of Yeal of veal a cold meat Queen's soup (No. 2) ?Three of stock from through a sieve. Stir in one pint of hot stock, game cut into pieces and 15 Serve Galantln ?Galantin is meat, one hard boiled veal, simmer minutes. dish a and wel- a boiled fowl and part of the chicken or with yolks of two eggs, pepper, on slices of fried bread surmounted with a border little out of the ordinary will be egg, one teaspoon of ground almonds, two dessert- salt and a little nutmeg; add half a teaspoon of of mashed potatoes. Garnish with parsley. comed by the capricious appetite of summer. For spoons of corn flour, half a pint of milk. Boil sugar and one cup of boiling cream. Curry of Game is prepared the same as above, making it select a lean piece of veal that may be the bones with all sorts of flavoring vegetables Potage Reunion (invented for a banquet of a one tablespoon curry ail meat bones with the addition of of pow- Prepare a and strain it. Remove the from peace congress)? 801 lone pound of cooked salmon der. easily rolled. force meat of chopped and chop small. Put the yolks of egg through a in two quarts of white stock for half an hour; Stewed Quail?Make a stuffing of the livers and cold boiled and grated bread crumbs, using sieve and chop the white small; add this to the add salt and pepper and a blending of one cup of hearts chopped fine with a little butter, chopped one latter to two of the former. meat of the chicken. Put yolk Into a basin, add milk, some flour, butter and yolk of an egg. Cook egg, cayenne and a part of the Sea- mix with pork, the yolk of an salt, little son highly cayenne together a to it the almonds and cornflour and the carefully 10 minutes longer; add one tablespoon lemon. Stuff six quail with this, put them in a with and bind with milk; add these to the stock when hot and stir all of chopped parsley, a little nutmeg and salt. Press stewpan, cover with soup stock and gently beaten egg. Spread the veal with this mixture, till boiling: boil three minutes. When cornflour through a sieve, add two dozen small cooked half an hour; take out the birds and add salt, up evenly and compactly, wrap in a Is cooked draw pan to side of fire; add the chopped and serve at cayenne, tablespoon roll clean egg by side of fire once. one of Worcestershire sauce, securely. slightly chicken and and let It stand Vegetable Soup (made In France during Lent)? one tablespoon of lemon juice, one large glass of cloth and tie Put roll in salted a to heat chicken, don't Fry two carrots, two gently for few minutes the but turnips, two onions, half a sherry or port and two tablespoons of butter, boiling water and cook for two hours or let It boil. Serve very hot. pint of string beans, one leek, one cup of spinach blended with two of browned flour; put back the longer, according to size of cut of veal. Lift out Lobster Soup?Boil a fine hen lobster weighing with some parsley and a' bit of celery in two birds for 10 minutes; toast some slices of bread, of pot when done and stand aside to cool. When two pounds. Pick and chop the meat and pound ounces of butter; add one ounce of flour, one quart stand a bird on each and pour sauce over all. cold remove the wrappings and slice. Garnish the coral with one ounce of butter and rub It and a pint of milk, one pint of stewed tomatoes Wild Dncks Fried?Prepare as many ducks as with lengthwise sections of ripe tomatoes. through a sieve. Add to the meat two quarts of and a pinch of baking soda, also a blade of mace. you wish for a meal and cut them up as you would Spiced ?Spiced beef tongue is pre- white stock, one onion, parsley, thyme and the rind Simmer for two hours, press through a sieve, add for a stew. Cover with cold water and let come to eminently a hot weather dish, but it is seldom of a lemon. Cook half an hour, add a blending of a teaspoon of sugar, a little butter blended with a boil, then pour off the water, adding a fresh found on the home table. Wash clean and neatly flour and butter and rub It through a sieve. Sea- flour and two tablespoons each of cooked rice supply. Boil until tender, salt and pepper to trim a large fresh beef's tongue; then drop In son it with salt, pepper and nutmet; add half a and peas. taste, then, pouring off the water, fry brown in boiling water to cover well. Add a lump of salt pint of whipped cream and serve, giving a little Frog Soup?To one and a half quarts of white butter or drippings. The parboiling takes out the and a pepper pod. Cook gently until the tonguo cream to each person. stock add one and a half flour, an onion, recipe may recipe soup known) ounces of wild taste ducks usually have. This can be easily pierced with a silver fork, adding Cocka Leekie (the oldest for parsley, celery, salt and pepper. Cook it one hour, also be used for wild dove, quail, etc. boiling water from time to time until needed. ?Wash and trim one dozen leek9, cut them in strain and add one dozen frogs' legs fried in butter Rabbit In Ambush ?Select a plump rabbit and Then take out of the pot and peel off the skin. pieces half an Inch long, discarding roots and tops; a glass of sherry. Cook an more, eight pieces. again and half hour add cut into about good sized Let it Put on the fire In a clean saucepan; add then fry them in one ounce of butter with two the yolks of two eggs, blended with one cup of stand about half an hour in Bait water before cook- four tablespoons of sugar, one tablespoon each of of celery and one carrot, cut fine. When a ing. good fry slowly staiks hot milk and little butter. Slice two sized onions and in ground allspice and cloves, one cup of water, half brown but not burnt add one and a half quarts of Giblet Soup?Chop the liver, wings, gizzard butter or olive oil. adding salt and a pinch of red a cup of elder vinegar simmer until the liquor one cup of cooked chicken cut and put and chicken broth and heart of a turkey (or two chickens) fine, and fry pepper. Then rabbit into this and pour hot has been evaporated, turning the tongue frequently. into dice. Simmer, covered, two hours, then add them in one ounce of butter water on to cover, for A few Ice, cut into very an egg, a with one onion; add then cook an hour. Chill on thin slices and garnish salt, pepper and yolk of blended with one quart of beef stock and one pint of hot water, minutes before it Is done add a small can of toma- with sliced lemon and parsley. little of the broth, first, before adding to the soup. salt, pepper, one onion, one carrot, one turnip, toes which have been seasoned with sage and Mutton in Aspic?An attractive and appetizing Cream of ?Parboil, Bhell, clean and two pieces of celery and two thyme. When the rabbit has been cooked tender way serve mutton is in chop shrimps; fry of butter, ounces of rice. Cook platter, to cold boiled individual 50 fine in two ounces for one hour. place on a thicken gravy and pour over molds. To prepare these molds soften one-third of add one cup of bread crumbs of stale bread, not Creey Soup?The prince Then ambush, which by package gelatin cover; quarts fish of Wales always eats a rabbit. add the Is made a of in cold water to then the crust, salt and pepper, two of stock bowl of this every 26th of August in memory of cooking about half a cup of rice, dash of salt and pour over it a cup of hot cucumber juice, obtained or that made of chicken or veal; one clove, one his ancestor, and a dozen mushrooms for about two straining cucumbers, the black prince and the battle of pepper by grating and then heating. onion sliced. Save six of the shrimps to add; cut Crecy. Wash, scrape and slice young car- hours. Place this around the rabbit on the ex- Stir until dissolved, then strain and pour over a into dice before serving. Cook two hours, press 12 fine outside of Not only rots; cook in one ounce of butter, with one spoon treme the platter. is it a dish pint of chopped cold boiled mutton highly seasoned through a sieve, add one cup of boiling cream, a of chopped ham or , one outside the ordinary, but it very delicious. with paprika and a few drops nutmeg shrimps tablespoons onion, one turnip, a is salt and of onion little and the and two bay leaf, parsley and sweet marjoram. Stir while juice, and stir the whole well. Rinse Individual of sherry. cooking; molds or cups In water; one add one quart of stock and simmer two small cold in bottom of Pigeon Soup?Blend ounce of butter with hours. Press through a sieve, add sait, pepper CLAM CHOWDER each place a thin round of cucumber, then fill up three ounces of flour, add tnree pigeons cut up and nutmeg and croutons. and M. W. McMenamln, Monroe St., Monterey with meat mixture and stand on one of Mrs. 334 ice to become fried In butter, ounce chopped ham, two Cream of Lettuce?Wash and drain large request) firm. Then mold each on a lettuce leaf and serve. quarts of consomme or veal stock, parsley, thyme, three (By Spiced Salmon heads of lettuce; chop them and fry them with ?Spiced salmon is good at all a bay leaf, one leek and a piece of celery. Cook one-fourth pound of butter. salt, Cut a couple of slices of medium fat bacon times, but especially hot weather, hour, it, cut meat dice, Add pepper a In so In when the one strain the into add one bunch of parsley five of quarts small pleceß. Place in heated pan and fry quickly, appetite needs a little toning up. For this dish cup of cooked green peas, salt, pepper, one cup of ounces rice and two but brown. a onion, fish, it white stock. Cook for 45 minutes. press do not Add half small minced the canned provided is of first quality, can cooked and sliced carrots and a glass of white ?£through a sieve, add pint rather fine, and six medium sized potatoes be Sta*d the can in a pot of boiling water one of boiling milk and adding diced. used. wine- serve with croutons. Cover well with water, also juice from one and boil hard for 30 minutes. Take out of the Monte Carlo r,?K Soup?Cut six slices of stale Sorrel Soup?Pick can of minced clams. Place lid on and allow to water, open and drain off the oil; turn the fish out bread and dip them lightlyin sugar. Put pint sufficient sorrel to make a slowly potatoes thoroughly them in of puree; chop it and add of butter- cook until are done. on a platter, pick out bones and skin, then sprinkle the oven to brown and have ready one pint of cook, stirring well, 20 one ounce Then add clam meat and season with pepper and with salt and pepper; cover with vinegar, one pint boiling milk, for minutes; add one ounce cold add white stock and of blended of flour and press through a sieve; it salt, allowing the chowder to cook very slowly a few cloves, also a few whole allspice, and stand with the yolks of three eggs and one of but- again, one let cook about 10 minutes longer. To make nice add a cold place several hours. ounce with pint of hot milk and one pint of extra in Then lift the flsh ter; add salt, pepper and nutmeg and a spoon of Cl a on t W tl pe toasted cracker crumbs and one well beaten egg out of the vinegar, flake it with a fork and serve chopped parsley. Pour over the slices of _^ ? ?£ ,_ i ? salt PP er and nutmeg and removing crisp toast t r n: *y :WO C^S Strain aga,n after from Are. on a bed of lettuce. and serve after keeping hot 10 mimites. S erv_ w?th gS_t_i_ . ' - " *"*

\ SEE INSTRUCTIONS AT THE BOTTOM OF THE PRECEDING ii ii PAGE 1 n iii