San Rafael cook book, 1906

SWEET PEA TIMBALES— Mrs. F. D. Madison. Boil spaghetti or macaroni in long pieces, in salt and water. Butter molds, begin in center of bottom and gradually wrap the spaghetti around until the mold is all lined with it. Sometimes the spaghetti will not stick, if so, dip it in the beaten white of an egg. Filling — Mash and strain 1 cup peas, add 1 beaten egg, 2 teaspoons pate de foie gras, salt, pepper and celery salt to taste, 3 tablespoons cream, 2 tablespoons white sauce, 1 teaspoon flour wet in a little chicken stock. When mixed it should be the consistency of molasses. Pour into molds and bake 15 min. Turn out onto rounds of toast. PIMIENTO TIMBALES— Mrs. F. D. Madison. Butter and line each timbale mold with a pimiento, fill with the following mixture: % cnp of boiled spaghetti or macaroni, 1 tablespoon pate de foie gras, 4 tablespoons cream, 1 egg (beaten), 2 tablespoons white sauce, celery salt, pepper and salt to taste. Chop spaghetti very fine and stir all together. Put in molds and sprinkle on top with Parmesam cheese and powdered cracker. Place molds in pan standing in a little water and bake 15 min. Turn out on rounds of toast aand cover with printemps, cream or butter sauce. This recipe is for Vz dozen tlmbales. STUFFED PIMIENTOS MORRONES— Mrs. W. F. JOnes. To 1 large can of pimientoes take 2 cups finely minced meat, 1 cup cracker crumbs, 2 teaspoons chopped parsley, 2 tablespoons butter, 2 teaspoons chopped capers, 8 drops celery extract, a little onion juice, Worcestershire, paprika and salt to taste. Fill the pimientos and place each one in a ramekin or -in a large porcelain dish in 'which they can be served. Pour over them the juice from the can and heat thoroughly. Prepare a white sauce by blending 1 tablespoon of butter with 1 of flour; thin with creami until right consistency, add a little chopped parsley, 1 chopped truffle and season with salt, cayenne and tabasco. Pour hot over peppers and serve. Also pimientos are delicious stuffed with my cream crab or shrimp recipe and served as when stuffed with meat. STUFFED TOMATOES AU PIMIENTOS MORRONES— Mrs. L. A. Lancel. 6 medium sized tomatoes, 1 cup boiled rice, % cup chopped Pimientos Morrones, paprika and salt to flavor. Directions: — Cut off the tops of the tomatoes, remove inside with a spoon, mix the rice, Pimientos, - parsley, salt and paprika, fill the tomato cases with the rice mixture and on top of each place half level teaspoon of butter, put in oven and brown; garnish with slices of lemon. Serve on a lettuce leaf. TOMATOES STUFFED WITH HAMiBURGHER STEAK. —Mrs. H. O. Howitt. Take 12 large, firm, and ripe tomatoes; remove the tops with a sharp knife, also the centers; fill with the following mixture: Mix well some Hamburgher steak with, brownedi bread crumbs, chopped onion, salt and pepper, and especially butter; be sure that the firm textures of the steak are well broken up ; then fill the tomatoes with this mixture, with the centers of the tomatoes added; place the tops on them, bind with a light string, and lay in a kettle in which are placed some strips of bacon; steam for % of an hour; then remove the strings carefully and serve. Be sure they are browned before serving. EGGS AND TOMATOES— Dr. C. B. Brown, S. F. Mix 1 tablespoon 'butter and 1 dessert spoon flour; cook together and add % pt. of thick tomatoes. When this is hot, add 6 eggs beaten light, 1 teaspoon salt, and 1/2 teaspoon onion juice. OKRA AND TOMATOES— Mrs. Thos. St. Bonneau. Wash pods of okra and cut them in thin slices sufficient to fill a qt. measure; peel tomatoes to fill a pt. cup when sliced, put together in a saucepan, add a little salt, cover, and let simmer gently for half an hour, add a tablespoon of butter with pepper and serve.