San Rafael cook book, 1906

Take about 2 lbs. of tripe (honey-comb is the best); wash thoroughly and cut into small pieces; then put into a saucepan and scald with boiling water for 10 or 15 min.; pour off the water and add 1 qt. of tomatoes, a little salt, a small piece of green or red pepper and about 5 whole cloves, a small onion cut fine, and a lime thinly sliced. Boil for 1 hr. and thicken with 1 tablespoon of moistened flour; serve hot. To be nice, the tripe must be fresh and tender. FROGS A LA POULETTE— Mrs. W. F. C. Hasson. Joint the hind legs and backs of 12 frogs; put in a closely covered stewpan with some truffles, a small can of mushrooms sliced, a glass of good white wine, salt, white pepper, cayenne, mace, and 4 ozs. butter; stew gently 15 min., stirring once or twice; if then tender, add 1 teaspoon cornstarch rubbed into 1 oz. of butter; let it cook 2 min., take from the fire, and stir in the yolks of 6 eggs beat up well with % pt. cream. Do not put on the fire again after putting in the eggs. Cut the inside of a German loaf into a nice shape and fry brown; put Into the center of the dish, and stick into it skewers decorated with truffles, limes, and mushrooms. Put the frogs and sauce around this, and serve very hot. CANVAS-BACK DUCKS— Mrs. W. F. Jones. Tie the skin tightly to the neck of the duck, then put inside 1 level tablespoon salt and 1 teacup of water. Sew up as tightly as possible, put in a dry pan and bake in a hot oven from 20 to 30 min., according to size of duck. As the ducks brown, turn them; when done serve immediately. DUCKS (WILD)— Mrs. L. A. Lancel. Cook 17 min. Have oven very hot; put in ducks with small amount of water in the pan. Cook 17 min. Split the meat away from the breast bone, and squeeze on it % lemon covered thickly with paprika. Serve piping hot. STEWED SQUABS— Mrs. W. F. C. Hasson. Make a stuffing of the livers and hearts chopped fine with a little butter, chopped pork, the yolk of an egg, salt, cayenne, and a little lemon. Stuff with this 6 squabs, put them in a stewpan, cover with stock, and stew gently % hr.; take out the birds and add salt, cayenne, 3 tablespoons mushroom catsup, 1 tablespoon Worcestershire, 1 tablespoon lime juice, 1 large glass of port or sherry, and 2 ozs. butter braided with 2 tablespoons browned flour, put back the birds for 10 min. Fry some thick slices of bread, stand a bird, on each, and pour the sauce over all. SWEETBREADS— Dr. C. B. Brown, S. F. Parboil 2 pairs or 1 lb. of sweetbreads 15 mins., blanch, and cut into dice. Melt 1 tablespoon of butter, add 1 rounded tablespoon of flour, and cook until thick; slowly adld % pt. of cream, and 1 gill asparagus liquor; cook together until the sauce is thick; add the sweetbreads, and 1 cup of fresh asparagus cut into small pieces. Stir carefully until cooked, adding 1 teaspoon salt and a dash of cayenne. SWEETBREADS— Mrs. W. F. C. Hasson. Lay the sweetbreads in cold water for 12 hrs., changing the water several times; then boil them 5 minutes, drop into cold water, skin them, and lard them with fat bacon. Put in a stewpan 1 small carrot, 2 small onions, and a teaspoon parsley all minced, the sweetbreads and 1 pt. of stock; season with salt, pepper, cayenne, and a little mace, and stew till tender. Clean and slice a dozen mushrooms, boil them 5 minutes in water and lime juice, drain them, and put tliem in a stewpan with a pt. of good brown sauce; stew till reduced %. Dish the sweetbreads, and pour the sauce over them. SWEET BREADS A LA POULETTE— Mrs. Fronmuller. 2 sweet breads blanched and cut in cubes and. 1 cup poulette sauce.