San Rafael cook book, 1906

Martens' Market Good Things to Eat and Drink Agents for Goldberg, Bowen & Co.'s Goods. - Phone, Private Exchange, "Martens" Cor. Fourth and D. ALEX. SHEVIT'S Dealer in Ladies' and Gents' Fine Shoes. Boys' and Girls' Shoes a Specialty Fine Line Gents' Furnishing Goods All Goods at San Francisco Prices Corner Fourth Street, below C HAVE YOU A BEAUTIFUL HOME? I F NOT, WHY NOT? Perhaps its that ugly old fence that detracts from the beauty of your home The Western Fence Construction Co., enjoys the title of "HOME BEAUTIFIER" See our steel web Picket Fence with steel Rails and Posts (set in concrete) . No decay, no rust, no wear, no obstruction — highly sanitary. If you haven't a fence of this kind your home is not complete. We Sell and Erect all kinds of Fences Office, 20 Pine St., San Francisco Telephone Black 97 Houses Rented Rents Collected U. S. TURLEY Real Estate and Insurance Homes Built and Sold on Small Monthly Payments _ 406 Fourth Street San Rafael, Cal. Alterations Neatly Made First Class Work Guaranteed Eugene Van der Maelen MERCHANT TAILOR Dyeing, Cleaning and Repairing Ladies' and Gents' 604A Fourth St. Tailoring a Specialty San Rafael, Cal. Telephone Red 1292 You will never learn to cook UNLESS YOU BUY FUEL FROM S. H. OHEDA & GO Yard and Omce, Fourth Street Opposite Court House Telephone Main 89 OStT^ and Pies PASTRY— Mrs. Geo. M. Dodge. Into 1 cup flour rub 1 tablespoon lard; then wet it with enough ice cold water to make a soft dough. Roll out and spread with little bits ■of butter all over. Then sprinkle lightly with flour, and fold over into a roll. Roll out again with rolling pin and spread again with lard. Then repeat as first time, and roll in bits of butter the third time. If this method is followed and ice water is used, and if the dough is handled lightly and quickly, a nice flaky crust will be obtained. PIE CRUST.— Mrs. L. A. Lancel. % of a pint of flour, 2 heaping tablespoons lard, 1 teaspoon yeast powder, 2 eggs. Mix in a bowl with cold water until the dough is ready to roll out, not too stiff; roll out into a thin sheet, spread lard or butter over it and a little dusting of flour; then roll together; repeat this 3 times; cover a plate, fill and bake. Spread a little lard on the top crust when it is put into the oven. LEMON PIES— Mrs. W. F. Jones. 1 tablespoon corn starch or flour wet in a little cold water; pour over this about a teacup of boiling water; when clear it ought to be pretty thick; then add % cup of sugar, 1 tablespoon butter, the grated rind and juice of 1 lemon , and the yolks of 3 eggs. Cover the outside of pan with rich crust and bake upside down, put baked shell inside your pan and pour in the filling. Beat the 3 whites to a stiff froth, add a few drops of lemon extract and 6 heaping tablespoons powdered sugar. Place in the oven for a few moments until a light brown. FILLING FOR LEMON PIE— Miss 0. A. Gordon. 4 eggs, 4 tablespoons sugar, juice and grated rind of one lemon, Vz cup of water, 1 teaspoon cornstarch (mixed with a little water). Beat yolks and whites, separately. Add sugar, lemon juice and rind to the yolks, then add the water and cornstarch, put on the stove, stir till it boils, beat whites stiff and add to the other ingredients. Fill the already baked crust, put in oven and brown. PINEAPPLE TARTS— Mrs. J. K. Armsby. Pour the juice off one can of grated pineapple. Add one-half cup water to the juice. Let it boil. Add 1% cups of sugar, 2 tablespoons of cornstarch in a little cold water. Add the pineapple and let it all cook until tender and smooth. Put in uncooked rich pastry, and bake in patty pans. PINEAPPLE PIE— Mrs. F. M. Angellottl.