San Rafael cook book, 1906

EGG PLANT FRITTERS— Mrs. H. A. Moore. Boil a medium sized plant whole about % of an hour, or till very tender, then peel and put into a bowl and mash perfectly soft, add salt and pepper, 1 well beaten egg, and two or three well rolled soda crackers — mix thoroughly and) fry in hot butter, frying not more than a tablespoon of the mixture in a fritter. ♦ t t 1* F. J. WARD 1 t Staple and Fancy Groceries | 1053 Fourth Street. ^ t ♦;♦ SAN RAFAEL, CAL. Ifl Telephone Black 1171 t Louis Smith Telephone, Red 1111 Otto Smith SMITH BROTHERS NATIVE SONS MARKET Wholesale and Retail Dealers in Fresh and Salted Meats Fruits and Vegetables Mutton, Ham, Bacon, Sausages, Lard, Butter and Eggs Poultry of all Kinds Always on Hand Goods Delivered to All Parts of the City Buyers and Sellers of all Kinds of Live Stock Smith Building, Fourth St.,, near D SAN RAFAEL, CAL. Wm. CONNER Hay, Flour, Grain, Coal, Woo'd Orders by Mail or Telephone Promptly Attended to Telephone Black 1671 Storage and Confmission Telephone Main 6 BAY VIEW STABLES BOASSDING Livery of Every Description M. MURRAY, Proprietor C Street, " San Rafael. EDWARD J. GRAHAM Practical Horseshoer Road Horses a Specialty. 421 Fourth Street Telephone Red 242 San Rafael Tdephone Red 251 • Open Sundays "Everybody Buys and Rents" Front GEO. D. SHEARER & CO. REAL ESTATE AGENTS AND AUCTIONEERS Proprietors "Everything Auction House and Storage Co." Furniture Bought, Sold and Stored. Money loaned on' Valuables and Real Estate Geo. D. Shearer, Public Auctioneer, Notary and Collector 9-11 Tamalpais ave. Opposite Union Depot San Rafael, Marin Co., Cal. Telephone Red 1127 HY. SCHLOSSER Wood, Coil, Hay, Grain. Broad Gauge Depot San Rafael, Cal. ^Qkds. CHICKEN SALAD— Mrs. F. M. Angelotti. 2 boiled chickens cut In dice; with this mix thoroughly an equal quantity of good crisp celery cut in small pieces, 3 chopped olives, and 2 teaspoons of capers. Make a dressing of 6 tablespoons of best olive oil, 2 tablespoons of vinegar, 2 teaspoons of salt, and a dash of cayenne; pour over and set away. Prepare a mayonnaise as follows: 2 yolks of eggs in a soup plate; addi little by little the olive oil, stirring steadily with a silver fork; as the dressing thickens, thin it with a little lemon juice to the consistency of cream; add salt and pepper to taste. Make a mound, pour over it the mayonnaise, and garnish with lettuce leaves. CHICKEN SALAD— Mrs. J. E. Alexander. Cut the white meat of the chicken into small bits (also the darlc meat if you wish), cut the celery the same size, and use the same quantity of each; allow 2 hard boiled eggs to each qt. of meat. Dressing: 1 teaspoon sugar, 1 teaspoon salt, 2 teaspoons mustard; hot water to mix smooth ; % cup melted butter, 3 eggs well beaten, % cup cream, % cup vinegar. After it is thoroughly cool add % Pt. olive oil, 1 drop at a time. The dressing must not be put on until just before serving. CANNED CHICKEN SALAD— Mrs. H. V. Robinson. Use recipe below substituting 1 can of chicken Instead of crab. CRAB SALAD— Mrs. H. V. Robinson. Pick 1 large crab; wash and cut 1 head of celery in small cubes; shred 1 head of lettuce. Be careful to prepare both on a cloth to absorb all the moisture. A few drops of grated onion to taste; a little salt and cayenne; 2 tablespoons of mayonnaise. Put all together and mix gently with fork and spoon. Place on a salad disli and garnisb with lettuce leaves, and serve with mayonnaise, SHRIMP TOMATO SALAD— Mrs. O. J. Short. 1 large can shrimps, 2 large ripe tomatoes, 1 onion; wash and pull shrimps apart, cut tomatoes into cubes, add chopped onion, place oa lettuce leaves and pour French dressing over whole.