San Rafael cook book, 1906

Put a saucepan with a good tablespoon of butter on the fire add some -sliced onion, leek, celery and carrot, fry lightly, then cut up two live lobsters, wash well in boiling water and put also in the saucepan with ■a tablespoon of rice, fry again lightly and then add about 1 gal. clear -white strong broth, let boil for about % hour, then strain and pound lobster, rice and vegetables thoroughly in a mortar; put again in saucepan and let it boil for % hour; then strain it again through a sieve return it to a saucepan, season with salt, cayenne, add 1 pt. sweet cream, heat thoroughly, then put a garnishing of cut-up lobster and truffles in the tureen, pour the soup over and serve. SALMON CHOWDER— "FINE"— Mrs. W. B. Bradford. 1 lb. can salmon, 1 large onion chopped fine, %. lb. salt pork fried trown, 1 pt. cream or milk, 3 ships crackers, 3 large potatoes, salt and pepper to taste. Remove salmon from can, strain off the liquor, break fish in small pieces with a fork. Fry onions and pork together. Place alternating layers of i)otatoes, pork, onions, fish and crackers in a large saucepan. Continue the layers until the ingredients have all been used. Cover all with boiling water — season well— and simmer 20 minutes, then add cream and a lump of ibutter; serve very hot. CRAB SOUP — Mrs, Thos. Wintringham. 3 pts. rich milk, 1% tablespoon butter, 1% tablespoon flour. Have the milk hot in a double boiler. Melt the butter in saucepan; cook flour with the butter and add very slowly the boiling milk. Return to the boiler then add the shredded meat of a large crab, season well, add a few drops of Tabasco and Worcester sauce. SOUPS 2T LENTEN SOUP— Mrs. Thos. Wintringham. Same as crab soup, save substituting 1 pt. of picked out shrimps iik place of the crab. BREAD FINGERS FOR SOUP— Nelly Wood Slice stale bread or the crust from sandwiches can be used, spread, with lumps of butter and place in oven until crisp and .brown, shaking: the pan occasionally. Serve "warm with soup. Telephone, Black 1201 SCOTT & CO ■iiiiimiiiiiiimmimiimimiiiiii iiiuiii iimi iiiiniiiiiiiiiiiiimiiiiiiiiiiiiiiimiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiuiiiiiiiiiniiiiin' Agents for PHOENIX PURE PAINT CLIMAX CARRIAGE PAINT MASURY'S COLORS Leaders in Hardware and Cutlery GLAZING ATTENDED TO OPERA HOUSE, FOURTH ST. Bet. C and D Sts. San Rafael CaL THE BEST Sugar Cured, HIcory Smoked The most delicate in flavor, and most economical in cut Ask your grocer for them DODGE, SWEENEY & CO. Distributing Agents SAN FRANCISCO, CALIFORNIA. If We Could Have A five minutes heart-to-heart talk with every intelligent woman in the land on the wholesome, digestible, nutritious qualities of THE PERFECT SHORTENING as compared with greasy, indigestible hog lard '\ (the pig-sty product) the latter would never again enter any well regulated kitchen. Send a 2ct. stamp for Mrs. Borer's book of "Home Helps," containing time tried recipes and hints for the home, - Chicago, THE N. K. FAIRBANK COMPANY. St. Louis, San Francisco. pisti end 3hell psh- BOILED FISH— Mrs. L. A. Lancel. (To be served cold.) Put into the fish kettle enough water to cover the fish; add 1 large onion, small piece of garlic, 1 dozen cloves, 1 dozen allspice, 4 laurel leaves, 2 carrots, celery, % cup of vinegar; cover tight, and hoil % hr. Have the fish ready. Any fish of from 4 to 5 lbs. -will take from 15 to 20 minutes. "When fdone, serve cold. Sauce for same. — Make a mayonnaise; add a small piece of garlic; let it stand about one hour. Chop cucumbers fine. When ready to serve, add pepper, salt, juice of lemon, and lastly the chopped cucun> bers. If necessary, thin -with cream. TARTAR SAUCE FOR BROILED FISH — Mrs. R. E. Neil. 2 tablespoons of mayonnaise, 2 tablespoons chopped capers, Vz onion grated. Mix 1 hour before using.