San Rafael cook book, 1906

To a pint of cream just at the boiling point add 4 lobsters (or crawfish) cut in small pieces and seasoned with salt, pepper, and a pinch of red pepper. Add the well-beaten yolks of 4 eggs, 1 tablespoon, of flour mixed with water to a paste, and a large wine glass of sherry. Serve very hot. This is a fine chafing dish recipe. CURRY OF LOBSTER— Mrs. Fronmuller. 1 lobster of medium size, 2 tablespoons butter, 1 cup of stock or water, 1 tablespoon flour, salt, cayenne, 2 small onions minced, 2 tablespoons curry powder, 2 tablespoons lemon juice, boiled rice. Cut up' boiled lobster into dice. Fry minced onion until pale brown in butter, stir in curry and flour and when well blended add stock slowly. Simmer 15 minutes add lemon juice and seasoning and serve with wall of boiled rice around it. ^A. CHRISTENSON L. A. LANCEL, President. Sec'y & Manager & JREA.L ESTATE and 713 Fourth Street Telephone Black 66 SAN RAFAEL, CAL. ♦ . -Houses, Lofs and Farms for sale and to let. Rents Collected. Loans Negotiated. Full Charge Taken of Property for Absentees. Settlement of Estates a Specialty. EUGENE W. SMITH Rractical Shoemaker ■L adles' and C hil dren's Shoes a Specialty Repairing — All Work Promptly Attended To B STREET, Between Third and Fourth, SAN RAFAEL NELSON & CO, Carriage and Wagon Painters FINE CARRIAGE PAINTING TRIMMING AND UPHOLSTERING" RUBBER TIREING HORSESHOEING IN THE BEST STYLE REPAIRING AND GENERAL BLACKSMITHING Cor. Third and C Streets TelepheHe Red 170s SAN RAFAEL. CAL THE mi OF J. P. BOTU & CO. 815 Fourth Street S^]^ R^F^EL, O^L. MRS. A. P. TAYLOR Hbboto Stu6io 6O62 Fourth St. ' = San Rafael CHILDREN'S PORTRAITS A SPECIALTY -^imiiiiiiiiiiiiiiiiiiiiiiimiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiin^^^^^^ X T X V t ♦!♦ f Marin County Bank J t ♦f. Y • t 5. (gommerciat an& Sayingg • X Y Y Y t X Y ■•»• O*^^ UNDIVIDED ATTENiTON and camest efforts are X J* devoted to the conduct of our business and insure ♦*• t t Y t i- PROMPT SERVICE * :»: :*: i LIBERAL TREATMENT 'i :< i' i ABSOLUTE SAFETY^* i I Y t Y t t •^ Y Y X Y Y t i: Y Y Y Y Y Y Y Y Y Y Y Y t ;^ :»: I J. D. BENNETT I Y ^ Oculists- Prescriptions Filled ♦> "^ 709 FOURTH STREET X ^^ San Rafael, Cal. = Y Y Y Y Y X Y X Y Y Y Y Y Y Y " t ♦| JEWELER a OPTICIAN Y Y Y t New San Francisco Market (F. MEHL & CO.) WILKINS BLOCK, Fourth St.,;Near B, SA^ RAFAEL, CAL. PHONE MAIN 58 = WHOLESALE AND RETAIL DEALERS IN BEEF, MUTTON, PORK, VEAL HA|VI, BACON, LARD SAUSAGES and POULTRY HLL OUR MEATS are the best and finest that can be selected, and absolutely fresh. No cold storage. No chemicals used on our = meats. ^ F. MEHL & CO. %ts. RULES FOR COOKING MEATS. Put all salt meats to cook ia 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 15 minutes to the pound. Baste all roasts frequently. Roast beef requires a hotter oven than any other meat. Veal is delicious roasted with strips of salt pork laid on top. YORKSHIRE PUDDING— Mrs. W. F. Jones. To be eaten with roast beef. 1 cup of flour, 3 eggs, 1 cup of milk, 1 teaspoon of salt. HIave the pan quite hot in which is some of the roast dripping; pour in the pudding, and bake in a quick oven. This is preferable to the old way of raising the roast and baking the pudding underneath. ROASTS^ — Mrs. R. S. Barclay.