957 COOKING AND OTHER RECIPES BY CALIFORNIA WOMEN. 79 RECIPES FOR SPANISH DISHES; IO9 RECIPES FOR SOUPS; 135 RECIPES FOR SALADS; 37 RECIPES FOR BREAD AND ROLLS; 111 RECIPES FOR CAKES; 51 RECIPES FOR COOKIES AND DOUGHNUTS; 28 RECIPES FOR PIES; 57 REC- IPES FOR PUDDINGS; 62 RECIPES FOR DESSERTS; 90 REC- IPES FOR MARMALADES; 8 WAYS OF PREPARING EGGS; 27 RECIPES FOR COOKING FISH AND FOWL; 20 RECIPES FOR COOKING MEATS AND STEWS; 24 WAYS OF PREPAR- ING VEGETABLES; 55 RECIPES FOR MAKING CANDIES; 18 MISCELLANEOUS RECIPES; 1 MENU FOR EASTER LUNCHEON, COMPRISING 4 RECIPES; 9 MENUS FOR PICNIC LUNCHES, COMPRISING 42 RECIPES ......................................................................... BROUGHT OUT BY THE 1905 SERIES OF PRIZE RECIPE CONTESTS IN THE LOS ANGELES TIMES. PUBLISHED AND FOR SALE BY THE TIMES-MIRROR CO. LOS ANGELES, CAL. Blank Page COOKING AND OTHER RECIPES 3 SPANISH DISHES. NO. 1. ALLIGATOR PEAK SALAD. (Rec- NO. 5. SPANISH STRING BEANS. Mrs. L. ipe from Mexico.) Mrs. S. Y. Yglesias, 7 Hugo, Placentia, Cal.—Take two pounds green Albany street, Los Angeles.—Take two large string beans, chop fine. Put a tablespoon of alligator pears, peel and remove the stone; lard in frying pan and one onion, cut fine, cut in one-half-inch cubes, sprinkle with salt, half of a dry red pepper, cut fine; let onion add two tablespoons or more of the best olive and pepper fry brown, then add three ripe oil, with or without a very small piece of tomatoes, cut fine, and stir in a tablespoon of onion, minced fine to flavor. Put in a salad flour; then add a quart of cold water, then dish already prepared with crisp lettuce leaves. the chopped beans with salt and pepper to taste, and let beans cook until tender; keep adding water as needed so as not to let them NO. 2. SPANISH ASPARAGUS. Miss C. get too dry. Hernstein, 2302 Budlong avenue, Los Angeles- Wash two bunches of asparagus and tie each NO. 6. BEEFSTEAK SPANISH. (From a bunch into three bundles, having the tips caterer's notebook.) Mrs, H. A. Paca, Ocean all one way. Cover with boiling water and Park, Cal.—Lay a slice of upper round steak, cook about twenty-five minutes; then add to about two pounds, rather more than two each bunch a level teaspoon salt and let inches thick, on a pie plate, leaving on the simmer for five minutes. Place in a saucepan rim of suet add a small teacup of water two level tablespoons butter, one small finely- and baste every ten minutes for thirty min- chopped onion, a bay leaf and six pepper utes, baking in a moderate oven; remove corns; cook without browning, then add three from oven, sprinkle with a saltspoon of salt level tablespoons flour and two cups white and half a saltspoon of pepper, and cover with stock (either chicken or veal broth.) Season, a layer of sliced onions; bake fifteen minutes add a pinch of nutmeg and let the sauce longer; sprinkle with a saltspoon of salt, then simmer for twenty minutes. Beat the yolks cover with a layer of chopped tomatoes (the of two eggs very light, and mix with one solid meats of a can of tomatoes will answer.) tablespoon lemon juice. Strain the sauce, re- Bake again fifteen minutes, sprinkle over it turn it to the saucepan and place on the back two tablespoons of grated cheese and place in of range where it will not boil; add very oven long enough for cheese to melt nicely. gradually the eggs and lemon juice. Stir well There will be a thick rich gravy on it, and add a scant tablespoon butter. Serve the deliciously flavored with onions and tomatoes. asparagus on toast and the sauce in a bowl. The steak will be very tender. NO. 7. BEEF, TOMATO GRAVY (SPAN- NO. 3. BAKED BEANS, SPANISH. Mrs. ISH.) Mrs. Anna B. Rogers,. 528 West Second A. L. Parsons, Betteravia, Cal.—One and one- street., Pomona, Cal.—Put lump of butter size half pints beans, one large onion, one can of walnut in saucepan, cut two onions fine, tomatoes, red peppers to taste. Soak beans brown slightly, stirring with fork; cut up in one night. In the morning fry the onion in inch pieces two pounds of any good lean beef olive oil or butter until slightly brown, adding and brown in more butter if there is not fat the soft inside of three or four large peppers, enough to the meat, add water, salt and pep- or enough cayenne to suit taste; salt well, per to taste and one can tomatoes, strained; and add can of tomatoes; add this to the boil until tender, adding water to make beans and bake three or four hours in a good enough for about six people; thicken with oven; add small piece of salt pork or bacon whole wheat flour. if desired. NO. 8. CHILI STEW, Florence Osborne, 1051 South Flower street, Los Angeles.—Cut two NO. 4. SPANISH BEANS. (Original.) Mrs. pounds of beef in slices; salt it and place in J. A. Lucas, 1410 East Fifteenth street, Los a pot in which you have heated two table- Angeles.—Wash one pint of California pink spoons lard; add one medium-sized chopped beans in several waters, place on the fire in onion and stew about thirty minutes; now add cold water and allow them to cook half an one quart warm water, one-half pint canned or hour; drain off this water and cook them an- two large mashed tomatoes, four sliced Irish other half hour, add more fresh water, drain potatoes, one tablespoon chili powder and one once more, then put them on again in more clove of garlic. Cook slowly until done. fresh water and add several slices of fat bacon and salt to taste. After they have NO. 9. SPANISH BEEF STEW. Mrs. cooked one hour, add one-third of a pint of George E. Decker, Box No. 642, Pasadena, Cal. canned tomatoes, one large onion sliced fine —Take one can of roast beef, add one-half and chopped with one red pepper, and let can of tomatoes, two onions, one-half red boil until well done. pepper. Cook until quite thick. 4 NO. 10. SPANISH STEW. Mariane K. Mil- NO. 13. CHILI CON CARNE. Mrs. Jeff D. ler, 2323 Leoti street, Los Angeles.—Melt two Shook, 246 New York street, Garvanza, Cal.— tablespoons butter, slice two small onions and Take a good-sized piece of soup meat (not a mix with a bowl of meat, cut into pieces, soup bone,) boil till thoroughly tender; take brown all together. Then add one teaspoon out of water; mince very fine; have ready two flour, four or five tomatoes, two carrots, cut good-sized onions, also minced fine. Put into lengthwise, two tablespoons of Worcester- a skillet a tablespoonful of butter, and after shire, one tablespoon of chili sauce, one seeded having coated the meat with flour, turn same red pepper, cut fine, one tablespoon salt and with the onions into the skillet and brown. two or three cups of stock, and let simmer Add to it the water in which the meat was slowly until thick and done. Serve on plat- boiled and one teacup of bayou beans that ter and garnish with twelve large red pep- have been boiled done; boil slowly for about pers which are stuffed with the following: three hours. Just before taking from the fire, one cup tomatoes, two crumbed crackers, one add salt to taste and a heaping tablespoon of level teaspoonful of salt and sugar, one lump chili powder or sufficient to make it hot; of butter mixed. Fill peppers and bake slowly must be rich and hot with pepper to be good. for twenty minutes. On a cool, damp evening, this is a most pal- atable dish. NO. 11. SPANISH STEW. Mrs. William Harmon, No. 158 North Daly street, Eos 'An- NO. 14. CHILI CON CARNE. Mrs. Ida C. geles.—Take two pounds of round steak, or Smith, 1327 Reid street, Los Angeles—Chop lean stew meat, cut in inch pieces and stew into small pieces one pound of beef, two small until very tender in small amount of water. onions, two potatoes and two ripe tomatoes or While the meat is cooking clean a dozen large half a can of tomatoes; to this add three pints ripe chili peppers by removing seeds and all of water, salt and one tablespoon of chill the veins, excepting about seven or eight veins powder. Cook till meat is tender, then add in all, (the veins are the hot part) then cover one tablespoon flour to thicken. with water and let come to a boil remove NO. 15. CHILI COLORADO. Florence Os- from the fire and when cool enough to handle, borne, 1051 South Flower street, Los Angeles,— scrape with a knife the soft red chili, leaving Take two chickens, cut up as if to stew; when the skin to throw away. Then fry three pretty well done, add a little green parsley medium-sized onions in suet; add two small and a few onions. Take half pound large pep- tomatoes and the chili you have just removed per pods, remove seeds and pour on boiling from the skins; add a little water, half a teas- water; steam ten or fifteen minutes; pour off poonful of sugar, and salt to taste; let cook water and rub them in a sieve until all the until very soft, then rub through a strainer; juice is out; add the juice to the chicken; let add to the cooked meat and let all come to a it cook for half an hour; add a little butter, boil; thicken with a very little flour rubbed flour and salt.