San Rafael cook book, 1906

CURRY— Mrs. Thos. Menzies. Brown onion and apple; for a good dish of meat take 2 onions and 3 or 4 apples. Chop the apple, slice the onion; take these out of frying pan, after "being browned, and if fresh meat is used, brown it. Take 1 tablespoon of flour, 1 Idessertspoon of curry powder; mix smoothly with milk; add to the rest of the ingredients with a large cup of milk. Stew in a saucepan for 2 hrs., cooking very slowly, stirring now and then. A few cold string beans, or peas that have been cooked, are an Ir^ provement; also a little sweet pickle. CURRY A LA HONOLULUi— -Mrs. Southard Hoffman. To 2 tablespoons melted butter add 1% tablespoons chopped onion, % clove of garlic chopped, 3 teaspoons curry powder, and fry 10 min. Add 1 cup stock and simmer about 1 hr., and add' 1% cups milk. Put in double boiler and thicken with flour wet in a little cold water. Oook all day. About % hr. before serving add 1 cup of warm milk poured over 1 fresh grated cocoanut which has soaked for 2 hrs. in the milk, and been strained and squeezed dry. Then add cooked eggs, lobster, meat or fish. Served with rice. PEPPER STEW— Mrs. Herbert Kellogg. Put 3 onions into beef dripping, and cook moderately until soft, be- ing careful not to scoreh ttem. Add 1 lb. of raw bee* cut Into small MEATS 49 pieces, 3 red peppers, first removing all the veins and seeds ; cr if p«re- ierred, bell peppers can be useid. ^ hr. before serving, add % can of •corn or 4 ears scraped from' the cob, and 3 or 4 fresh peeled tomatoes. Season with salt and pour over ttoast. It sliould cook slowly for at l«as'L 1% hours. KIDNEY STEW— Mrs. W. B. Bradford. 2 beeves' kidneys cut up very fine; pour hot water over, and as it Tjoils, pour off and add fresh water; then let it simmer slowly for 2 "hrs. Cut up 2 large onions, add to the stew, anldi cook 1 hr. About 2 minutes before serving add a little cui-ry, thicken with flour, add wine, and serve on toast. KIDNEY STEW— Mrs. P. T. Burtchaell. Parboil the kidneys and pour off the water. Have frying-pan hot, put in a piece of butter, and fry 1 onion in same until brown; drain Tjidneys, put in frying-pan with onion and fry brown. Put saucepan on with a wineglass of sherry, let boil 1 min., then turn kidneys in with «alt, pepper, % teaspoon of allspice and cinnamon; aidd' water to cover; thicken with a little flour. Mushrooms may he added if desired. KIDNEY SAUTE (Ten Minutes)— ^Mrs. L. A. Lancel. Out the kidney in dice; brown a slice of t)utter very hrown; throw In the kidneys; turn until they become white. Sift a tablespoon of flour over them, thin with boiling water; put in a wine glass of sherry or white wine and a little parsley. Serve at once. CREAMED KIDNEY AND EGGS— Mrs. Geo. Boyd. Slice '% doz. boiled kidneys; mix kidneys with creamed mushroom sauce; pour kidneys and mushroom sauce into deep ibaking idish, first covering bottom and sides with thin slices buttered ibread; then cover with %' dozen sliced hard boiled eggs. Pour over this a cream sauce. Sprinkle thickly with bread crumbs and bake in oven 20 minutes. KIDNEY SAUTE— Mrs. Fronmuller. 6 sheep's kidneys, sliced, trimmed and soaked in salt water 1 hr. 2 tablespoons butter, 2 slices of onion, 1 cup of M'adeira sauce, % cup French, mushrooms, pepper and salt. Cook the onion in ibutter until Ijrown. Wipe kidneys dry, roll in Hour and saute in butter for 5 min. Heat mushrooms -with Madeira sauce and pour over kidneys. Quick cooking is best for kidneys. MOCK TERRAPIN OF LIVERi— Mrs. Francis C. Wlhite, Everett, Wash. Take calf's liver, cut in thick slices, season and fry. Cut with knifo in Tery small pieces, add good bit of butter, cayenne pepper and mus- tard, and enough warm water to form gravy; at the last moment add 2 or 3 hard boiled eggs cut in small pieces. A fine luncheon dish. 50 MEATS BAKED LIVER, LARDED — Mrs. A. Decourtieux.