San Rafael cook book, 1906

Allow 1 quart of thick, rich cream to 6 oranges; make very sweet, and whip. Separate the oranges into sections; cut them in dice, taking out all membrane, leaving soft bits of pulp. Fill a glass dish with alternate layers of whipped cream and pulp, making upper layer of cream. Sprinkle top with macaroon crumbs. ORANGE BASKETS— Mrs. W. F. Jones. Cut as many oranges as required, leaving half the peel whole for the baskets, and a strip across half an inch wide for the handle, that is, cut out 2 right-angled pieces each side of handle Remove the pulp and juice, and use the juice for the orange jelly. Place the baskets in a pan with broken ice between to hold them upright. When ready to serve, put a teaspoon of whipped cream on top of each, and serve on orange leaves. It is an improvement to tie a small bow of ribbon on the center of the handle. To each pint of juice dissolve % box of Knox's gelatine in % cup of cold water. When dissolved, pour over the gelatine 1 cup of boiling water, 1 cup of sugar, the juice of 1 lemon, and then the fruit juice; strain through a cloth and fill the baskets. ORANGE JELLY — Mrs. Frances C. White. 6 large deep colored oranges, juice of all, grated peel of one; 2 lemons, juice of both and peel of one; 1 glass best brandy; 1 package of gelatine soaked in 2 cups of water; 1 pint of boiling water; 2 cups sugar. Stir the sugar, lemon, and orange juice, peel, and soaked gelatine together and cover for an hour. Pour the boiling water over them. stir until the gelatine is quite melted, strain and add the brandy, strain again through a close flannel bag and pour into a wet mold. I usually take the orange skins, remove the pulp and throw them into cold water until ready to use them. Fill them with the jelly and serve. CHOCOLATE CREAM PUDDING— Miss Margaret Bremner. 1% pints milk, % cup sugar, 1% squares sweetened chocolate, 5 level tablespoons corn starch, % teaspoon salt, whites of 3 eggs. Boil milk, sugar, and grated chocolate together; then add the corn starch dissolved in a little cold milk; boil for 5 minutes, stirring constantly; then add the whites beaten to a stiff froth, and let boil 1 minute longer, stirring until done; put in a mold or molds as desired; serve cold with cream or whipped cream. STRAWBERRY PUDDING— Mrs. W. F. Jones. 1 box of Knox's gelatine dissolved in 1 quart of milk; set it on stove and let it gradually heat until the gelatine is thoroughly dissolved. Use 1 drawer of strawberries, reserving the best for the garnish; strain the rest through a cloth, add to the milk, and sweeten to taste. There should be about 2 quarts. Set away in mold to cool; when it begins to set, stir in 1 cup of cream whipped. When stiff, turn on to platter or any flat dish; put whipped cream all around, and drop the large reserved berries into the cream around the dish. Delicious. ♦t**J**J**t**t'**J**5»*t*»l**t*''t* >"♦"♦■'•■' I Telephone Red 1611 X Y •»♦ T T Y I Laurel Grove Nursery I i: *^ A H. SCHLUTER, Proprietor X i All Kinds of Bedding Plants i ♦ ♦{. t ♦*♦ I Roses, Palms, Ornamental Plants I S: '^ X Arid Trees, Fruit Trees in season, X Y Orange and Lemon Trees Y Y Y 4 SAN RAFAEL, CAL. X y Y ■*•* ♦*♦ -»** «% : T Phone Red 1692 E. S. Lansdoy^n & Son UPHOLSTERS and CARPET LAYERS Dealers in Mattresses, Linoleum, Carpets, Mattings, Window Shades and Brass Rods. Mattresses Made to Order 914 FOURTH ST. SAN RAFAEL, CAL. G. IV- rox Marin Electrical Works Estimates furnished on all kinds of Electrical Work, Electrical Supplies, Batteries, Chandeliers, Motors, Electric House Wiring, Electric Bells Electrical Repairing Work 724 Fourth St., San Rafael Telephone Black 7B 1 J ♦!• Hotels, Restaurants and- Families Supplied X f ♦ I H. T. I.KWIS I y t T t T t !|I Telephone Telephone X