Special Attention to Boarding And Transient Horses : : : : : "4^ *%^ **^ ^«^ «^ *%> ^%f ■•%' Opposite Williams' Furniture Store MERRITT ROBINSON^ Proprietor ADVERTISEMENTS 71 "W. Von Husen Telephone, Main 28 H. C. Eckhoff W. VON HUSEN & CO. Incorporated First-class and Complete Stock of Groceries, Fruits and Produce "Wilkins Block, Fourth St., Bet. A and B • SAN RAFAEL, CAL Phone Red 1451 JOHN NELSON Painter and Paper Hanger And Dealer in PAINTS, OILS AND WALL PAPER House and Sign Painting, Paper Hanging, Decorating, Tinting, Calcimining Estimates Furnished on Evory Kind of Work € TamalpaiS ave. Opposite Broadguage Depot. San Rafael Grand (eotrgl t|oteI 720 FOURTH ST. SAN RAFAEL, CAL. Under Complete New Management. Conducted in First-class Style No Expense or Care Spared to Please Patrons HENRY A. CRANE, Tolophone, Main 29 Proprietor 72 ADVERTISEMENTS ? r y t y ♦? y y y t y ♦:♦ y t y y y y t i % t y y >;♦ Phone, Main 152 i^ t i ♦5 I A. DECOURTIEUX I X Wholesale and Retail *:* <♦ Dealer in i» X T I SPECIAL '^ I SELECTED | I MEATS '4 y y ♦:♦ — f^Tig? — ^. y t T y Main Office S. E. cor. 11th and Market Sts. y :»: SAN FRANCISCO t — mm — f y V y ♦!♦ X Branch Office S. E. cor. 4th and D Sts. v SAN RAFAEL t y y •!♦ y S ? » y V y Vegetables RULES FOR COOKING VEGETABLES. Put all fresh vegetables to oook into iboillng water. Onions and string beans require more time thaji other vegetables', 1% hours at least being required to cook them tender. STUFFED POTATOES— Mrs. J. E. Alexander. Bake good sized potatoes; when done, cut off top (the long way) scoop out the inside and mash; season with butter, cream, salt, pepper, and beaten white of egg; refill the potatoes and brown in oven. Must be eaten immediately. ESCALOPED POTATOES. Mrs. A. A. Smith. Use a ideep baking dish suitable to place on the table; or a granite pan with a napkin wrapped around it will answer. Slice cold ibolled potatoes; place 2 slices of salt pork in the bottom of the dish, then a layer of sliced potatoes ; over the top of this sprinkle pepper, salt, and a little flour with a few pieces of butter; repeat this till the dish is full; finish the top with flour and butter; fill with milk, and place in the oven; bake 1 hr. This is. a nice dish for lunch. POTATO SOUFFLE— Mrs. Fronmuller. 2 cups hot mashed potatoes, 2 tablespoons melted butter, i/^ cup cream, 2 eggs, 1 teaspoon salt and pepper. Beat potatoes until smooth and light, add (butter, cream, beaten yolks and seasoning. Fold in stiffly beaten whites and pile in buttered dish not smoothing the top, and bake on top sLide a light brown. % cup of grated cheese is an agreeable variation to this dish. POTATOES IN FANCY GUISES— Mrs. Ertiest Lovell. 1 qt. of boile-ii potatoes cut fine, 1 onion, 1 carrot, 3 tablespoons but- ter, 2 tablespoons flour, 1 teaspoon salt, % teaspoon pepper, 1 pt. milk, 1 cup grated ibread crumbs. Flour beaten in 2 tablespoons of the but- ter, add onion, carrot, salt and pepper. Having warmed the milk pour over all and let come to a boil, «immer for 5 min. Strain over potatoes, add bread crumbs. Dot with remainder of butter and coolt in oven 20 minutes. SWEET POTATOES WITH SUGAR— Mrs. A. F. Fechteler, Wa«h. D. C. Boll and peel potatoes; put into a skillet 1 cup of sugar, 1 table- spoon butter and V2 cup of water. Let cook about 15 min., then put in potatoes and cook slowly until nicely browned. 74 VEGETABLES STUFFED PEPPERSh— Mrs. M. B. Walker.

AI-modernized reading of the original text

Special Attention to Boarding And Transient Horses : : : : : "4^ *%^ **^ ^«^ «^ *%> ^%f ■•%' Opposite Williams' Furniture Store MERRITT ROBINSON^ Proprietor "W. Von Husen Telephone, Main 28 H. C. Eckhoff W. VON HUSEN & CO. Incorporated First-class and Complete Stock of Groceries, Fruits and Produce "Wilkins Block, Fourth St., Bet. A and B • SAN RAFAEL, CAL Phone Red 1451 JOHN NELSON Painter and Paper Hanger And Dealer in PAINTS, OILS AND WALL PAPER House and Sign Painting, Paper Hanging, Decorating, Tinting, Calcimining Estimates Furnished on Evory Kind of Work € TamalpaiS ave. Opposite Broadguage Depot. San Rafael Grand (eotrgl t|oteI 720 FOURTH ST. SAN RAFAEL, CAL. Under Complete New Management. Conducted in First-class Style No Expense or Care Spared to Please Patrons HENRY A. CRANE, Tolophone, Main 29 Proprietor ? r y t y ♦? y y y t y ♦:♦ y t y y y y t i % t y y >;♦ Phone, Main 152 i^ t i ♦5 I A. DECOURTIEUX I X Wholesale and Retail *:* <♦ Dealer in i» X T I SPECIAL '^ I SELECTED | I MEATS '4 y y ♦:♦ — f^Tig? — ^. y t T y Main Office S. E. cor. 11th and Market Sts. y :»: SAN FRANCISCO t — mm — f y V y ♦!♦ X Branch Office S. E. cor. 4th and D Sts. v y y •!♦ y S ? » y V y Vegetables RULES FOR COOKING VEGETABLES. Put all fresh vegetables to cook into boiling water. Onions and string beans require more time thaji other vegetables', 1% hours at least being required to cook them tender. STUFFED POTATOES— Mrs. J. E. Alexander. Bake good sized potatoes; when done, cut off top (the long way) scoop out the inside and mash; season with butter, cream, salt, pepper, and beaten white of egg; refill the potatoes and brown in oven. Must be eaten immediately. ESCALOPED POTATOES. Mrs. A. A. Smith. Use a ideep baking dish suitable to place on the table; or a granite pan with a napkin wrapped around it will answer. Slice cold boiled potatoes; place 2 slices of salt pork in the bottom of the dish, then a layer of sliced potatoes ; over the top of this sprinkle pepper, salt, and a little flour with a few pieces of butter; repeat this till the dish is full; finish the top with flour and butter; fill with milk, and place in the oven; bake 1 hr. This is. a nice dish for lunch. POTATO SOUFFLE— Mrs. Fronmuller. 2 cups hot mashed potatoes, 2 tablespoons melted butter, i/^ cup cream, 2 eggs, 1 teaspoon salt and pepper. Beat potatoes until smooth and light, add (butter, cream, beaten yolks and seasoning. Fold in stiffly beaten whites and pile in buttered dish not smoothing the top, and bake on top slide a light brown. % cup of grated cheese is an agreeable variation to this dish. POTATOES IN FANCY GUISES— Mrs. Ertiest Lovell. 1 qt. of boiled potatoes cut fine, 1 onion, 1 carrot, 3 tablespoons butter, 2 tablespoons flour, 1 teaspoon salt, % teaspoon pepper, 1 pt. milk, 1 cup grated ibread crumbs. Flour beaten in 2 tablespoons of the butter, add onion, carrot, salt and pepper. Having warmed the milk pour over all and let come to a boil, Simmer for 5 min. Strain over potatoes, add bread crumbs. Dot with remainder of butter and cool in oven 20 minutes. SWEET POTATOES WITH SUGAR— Mrs. A. F. Fechteler, Wash. D. C. Boll and peel potatoes; put into a skillet 1 cup of sugar, 1 tablespoon butter and V2 cup of water. Let cook about 15 min., then put in potatoes and cook slowly until nicely browned. STUFFED PEPPERS— Mrs. M. B. Walker.

San Rafael cook book, 1906