San Rafael cook book, 1906

SPAGHETTI (HAWAIIAN)— Mrs. Geo. Rodden. Break up fine % package of spaghetti, put in boiling salt water and cook steadily % hr., and drain in colander. Put into a good sized sauce pan a slice from a square of butter almost an inch thick and brown with 1 tablespoon flour. Add 1 clove of garlic, 4 onions chopped fine, 2 teacups soup stock, 1 can mushrooms, 1 small can tomatoes, season with salt, pepper and chopped parsley. Brown spaghetti in a little olive oil, pour over it the sauce and simmer 15 min. Just before serving add small slice of butter, garnish with parsley and enjoy a royal dish. RICE, SPANISH— Mrs. L. A. Lancel. Put 1/2 cup of rice into a pan with 1 heaping tablespoon of lard; let boil until all the kernels turn white; then add 1 qt. of tomatoes, 1 green pepper, 1 large onion browned in butter, and salt; if not hot enough, add more pepper. CREAMED MUSHROOMS— Dr. C. B. Brown, S. F. 1 lb. mushrooms, 2 tablespoons butter. Put mushrooms into melted butter; and cook until soft. Add 1 gill cream, 1 teaspoon salt, anidi a dash of white pepper. CREAMED MUSHROOMS— Mrs. R. S. Barclay. (Entree.) 2 cans French mushrooms, 1 small can Pimientos, 1 lb. sweetbreads. Heat 1 tablespoon butter till it bubbles, without browning. Add a little onion, salt and pepper. Steam for short time, taking care not to hurn. Add juice from mushrooms, stir till thick; thin with milk till consistency of cream. Add peppers; cut fine, and pepper juice, mushrooms and sweetbreads. Cook till thoroughly heated, taking care not to burn. (Sweetbreads for this are prepared in usual way) . NOODLES A LA GERMAN— Mrs. Thos. Duffy. 2 eggs heaten light; add 2 tablespoons water. Put some flour in a bowl, add the egg, beating well; add more flour to make stiff; knead light like bread; roll thin as possible; leave it dry; then cut in strips 2 in. wide, lay rows together, cut very fine; shake them out on a cloth to dry. Boil 20 min. in salt water; drain in colander. Fry small cubes of bread in butter; melt more butter, and pour over noodles. Serve immediately. CAULIFLOWER, GERMAN STYLE— Mrs. H. O. Howitt. Boil a large white head of cauliflower in salted water until tender; then place it in a baking dish, and pour over it this mixture; the beaten yolks of 2 eggs mixed with a little cream or milk, 2 heaping tablespoons of grated cheese, a little melted butter, a pinch of cayenne pepper, a pinch, of salt; bake 5 min. until brown; serve in same dish. This may be usedi as an entree. SAUCE FOR HOT SLAW— Mrs. W. F. Jones. 1 teacup of cream, butter the size of a walnut. When hot mix with a beaten egg, and pour over cabbage that has been cooked in vinegar and water. Pour the hot cream over the egg to prevent curdling. SAUCE FOR CABBAGE— Miss C. E. Reynolds, Ross Valley. Boil and chop cabbage. Sauce — 7 tablespoons vinegar, 2 tablespoons sugar, 2 tablespoons butter, 1 teaspoon mustard, salt, 2 eggs. When the vinegar boils beat in the eggs. CABBAGE AU GRATIN— Mrs. Fronmuller. 1 qt. of boiled cabbage, 2 cups thick white sauce, 1 tablespoon lemon juice, % cup buttered crumbs, 14 cup grated cheese, pepper andi salt. Put a layer of chopped and seasoned cabbage in a well buttered baking dish. Mix lemon juice with white sauce and spread a layer of this over cabbage, repeat until all is used. Mix buttered crumbs and cheese and cover over top and brown In quick oven. STUFFED CABBAGE— Mrs. L. A. Lancel. Cut the heart out of the cabbage, scald outer leaves twice in boiling water; brown a piece of butter the size of an egg, into it cut 1 small onion and season with pepper and salt, then add a little water; mix about 1 cup sausage meat, and 1/2 cup bread crumbs with a little milk "dd an egg and season with pepper and salt, stuff, tie the leaves over the meat, put it in your stock of butter andi onions, steam 3 hrs. SPANISH STRING BEANS— Mrs. A. A. Smith.