San Rafael cook book, 1906

2 pickled cucumbers, 1 pickled onion, 1 tablespoon capers; chop all fine and add 1 tablespoon tomato catsup. Melt 1 tablespoon butter; add to it 2 teaspoons flour, 1 cup of stock and the chopped pickles. Simmer 5 minutes, and pour over the chops. This is nicest with breaded chops. TOMATO SAUCE— Mrs. W. B. Bradford. 1 pt. canned tomatoes, 1 tablespoon butter, 1 tablespoon flour, g cloves, and a small slice of onion. Cook tomatoes, cloves and onion 10 minutes. Heat butter in a pan, add the flour, stir until brown; -add to the tomatoes, and boil 10 minutes longer; season with salt and pepper, and strain through a sieve. SPANISH SAUCE— Mrs. Thos. S. Bonneau. A small clove of garlic, a good sized onion, tablespoon and ^ of lard, 2 green peppers, fry hrown. 6 or 7 tomatoes, salt to taste, stew about 10 min. Canned tomatoes will answer. Pour sauce over Rock Cod, Omelette, Chops, Steak, or fried Cliicken. (Sausages, add a little thyme). WINE SAUCE FOR VENISON— Mrs. W. F. Jones. Simmer together % glass currant Jelly, % glass water, 1 tablespoon butter, juice of % lemon, 1 teaspoon salt, dash of paprika, and 3 cloves. Strain and add % glass port wine, and a little of the game gravy. MUSTARD— Margaret Ware, Santa Rosa. 3 tablespoons mustard, 1 tablespoon sugar, 1 beaten egg and add gradually % cup vinegar. When well mixed put on stove and stir till it begins to boil; remove immediately and add 2 tablespoons olive oil and salt to taste. Put in a large necked bottle or jar, cover tight and put in cool place and it will keep for weeks. If preferred butter can be substituted for the oil. OYSTER DRESSING— Mrs. W. F. Jones. Remove all the crust from a baker's stale loaf, and crumb up fine; work in 1 cup of butter, a dash of cayenne, and salt to taste. Add 1 qt. of fresh oysters and sufficient strained juice to moisten the dressing. Fill the craw fill the turkey with plain dressing, and about % hr. before serving put in oyster dressing in the body.PLAIN DRESSING— Mrs. W. F. Jones. Make the same as above, omitting the oysters; season with sage; wet with nice rich milk; chop an onion fine, cook in butter and stock or water, and add, if onions are agreeable, but do not brown the onion. A few olives added makes an agreeable variety. CHESTNUT DRESSING— Mrs. L. A. Lancel. 1 lb. chestnuts boiled, 1 lb. beef, %' lb. fresh pork, chopped all together. Season with salt and pepper; add % loaf of baker's bread soaked in water and drained, and 2 'beaten eggs. CHESTNUT DRESSING— Mrs. McMahon. 1 qt. chestnuts; shell, blanch, and boil them until tender; strain, mash or chop fine; add 1 tablespoon butter, 1 teaspoon salt, and a saltspoon of pepper. Mix, and put into the turkey. Do not mash too fine. I think it belter to chop with a hash knife. Or 1 cup of French chestnuts prepared as above may be added to a rich bread and butter dressing. CHESTNUT FORCE-MEAT— Mrs. Fronmuller. V2 lb. sausage m«at, 1 cup chopped mushrooms, % lb. cooked chestnuts, 1 tablespoon chopped parsley, 1 saltspoon thyme, pepper, salt % cup bread crumbs, 1 shallot, 2 tablespoons butter. Cook finely chop- ped shallot in butter 2 or 3 min., add sausage meat and cook about 5 min., then add mushrooms and mashed chestnuts and all other ingredients and stuff turkey. POTATO DRESSING— Mrs. W. F. Jones. This is better for tame duck or goose than any other dressing. To a qt. of mashed potatoes whipped light add % cup butter melted, a grated onion and about 1 cup of celery cut as for saladi, 2 teaspoons chopped parsley. Season highly with pepper and salt. A. B. THOMSON Dry Goods, Notions, Gents Furnishings Linen Goods Imported from Europe Direct. SAN RAFAEL, CAL. THE JOURNAL The Leading Paper of San Rafael, Cal. Saddle Horses Stylish Turnouts Four-in-Hands. Telephone Red 1031 ROBINSON'S LIVERY STABLES 7 10 Third St. San Ifafael