San Rafael cook book, 1906

•!• ♦•♦ |: crack, Corns, Overreaching, Interfering f^ ♦ ♦*. t t t t Cor. C and Third Sts. San Rafael, Cal. | Adjoining Murray's Stables X r The Standard of Excellence IN QzoQ gnd (Ttocolates WALTER BAKER & CO/S ud. Established 1780 HAVE HELD THE MARKET 125 YEARS FOR ALL PURPOSES COOKING, EATING, DRINKING MAILED FREE ON REQUEST The Johnson-Locke Merc. Co. San Francisco PAC. COAST AGENTS J)rioks. BOILED CLARET PUNCH— Mary F. Foster. 1 qt. claret, 4 tablespoons rum, 2 oranges, % lb cut sugar, 1 lemon, 1 glass water. Rub 7 lumps of sugar on the oranges to get orange taste. Put all sugar and glass of water on stove and cook until melted. Add juice of lemon. Then ad-d claret. Let it come to a good boil, skim olE scum; strain and add rum. Bottle. FRUIT PUNCH— Mrs. Fronmuller. 6 oranges sliced and seeded, 6 bananas sliced thin and 1 can of shredded pineapple. Strawberries, grapes and cherries when in season Maraschino cherries and liquor, 3 cups of sugar boiled in 1 cup of water, one cup of lemon juice, add cold tea or any kind of wine. It should be made some time before serving. Good. PUNCH— Helen Walker. 1 pt. uncolored Japan tea, cold, 1 qt. Reisling, 3 wine glasses Jamaica rum, % wine glass Grenadine, % wine glass Maraschino, 4 wine glasses brandy, juice of 6 lemons and 2 oranges, 2 cups sugar. Let stand several hours. When ready to serve add sliced pineapple, a little sliced orange, some Maraschino cherries and 1 pt. champagne and a large lump of ice. AUSTRIAN COFFEE— Edythe Foster. To be served in the afternoon. Cold coffee creamed and sweetened poured Into tall glasses and a tablespoon vanilla. Ice cream put on top just before serving. ORANGEADE— Hoover. To 1 quart of iced water add 4 ounces of dry granulated sugar, the juice of 2 lemons and 3 oranges; mix thoroughly together until all the sugar is dissolved, when it will be ready to serve. A good summer ■drink. RASPBERRY SHRUB — Mrs. J. E. Alexander. Cover the raspberries with best vinegar and let them lay over night. In the morning mash the berries and squeeze through a coarse bag. To every pint of juice add 1 pint of sugar. Boil 20 minutes. When cool, bottle. This will make quite a thick syrup, which must be diluted ■when drank. 2iO IJRINKS RASPBERRY VINEGAR — Mrs. J. M. Dollar. Put 4 quarts of red raspberries- into an eartlien or granite vessel; cover with gcod vinegar; and let stand 24 hours; scald and strain; add 1 pound rf sugar to every pint of juice; boil for about 20 minutes; skim well and bottle. CURRENT AND RASPBERRY SYRUP — Mrs. J. M. Dollar. Take 5 pounds of very ripe red currants pick off all the stems, and" put them in a wide earthen pan; then squeeze them until the juice is. all crushed out; leave them in the pan with the juice for 24 hours. Put 2 pounds of raspberries in a saucepan with 2 teaspoonfuls of water, and boit them, for a few minutes until they are all crushed; then squeeze all through a jelly bag or hair sieve, pressing well to get all the juice out; weigh the juice, and for every pound put 2 pounds of loaf sugar broken into pieces Put flie sugar into a preserving kettle v/ith 1 pint of water, pour all tl"e juice on it. let it boil for % hour, stirring frequently; then put it into small bottles and cork it for use. 2 tablespoons in a glass of water makes a very refreshing drink in summer. Cherrysyrup may be made in the same way with Morella cherries. NECTAR CREAM— Miss L. P. Trumbull.