San Rafael cook book, 1906

2 quarts boiling water, 3% pounds white sugar, 4 ounces tartaric acid, whites of 6 eggs, 2 ounces wintergreen essence or aay other preferred. Put sugar in water, and boil 10 minutes, then the acid and let it boil up; let it stand till milk- warm; beat the eggs stiff, stir them in with the wintergreen; and put in bottles; Mix 2 tablespoons of this: cream in a glass of water, with a wee bit of soda;, beat and drink. RHUBARB WATER— Mrs. J. M. Dollar. Cut up about 6 or 8 sticks of rhubarb without peeling (wash well first), put into a stewpan, add 1 quart water, and boil for about 15- minutes; then strain into a pitcher, and add sugar and lemon juice. When cold it is fit for use. BLACKBERRY CORDIAL— Mrs. R. E. Neil. 2 quarts blackberry juice, 2 pounds granulated sugar, % ounce cinnamon, 14 ounce cloves, % ounce allspice; simmer 20 minutes; when, cold add 1 pint of the best brandy; then bottle and seal tight. CHOCOLATE — Miss H. Pregge. With 4 tablespoons of grated chocolate mix 1 of sugar, and wet with 1 of boiling water; rub this smooth with the bowl of the spoon, antf then stir it into 1 pint of boiling water; let this boil up once; then add 1 pint of good milk; let this boil up again, and serve. A spoonful oJ whipped cream put on top of each cupful is quite an Improvement. 1 lb. of coffee will serve 30 people. "212 ADVERTISEMENTS. Gun and Locksmith. Sewing Machines Repaired. A. I. THAYER & SONS Bicycle and Automobile Repairing Saws, Razors, Knives and Lawn Mowers Sharpened. Any article broken or out of order repaired Fourth St. SAN RAFAEL Phone Red 1691 ♦♦♦♦> •:♦ <• Oldest and Best Established 1861 J The News of Marin County Reliably Told t t t •> The Marin Journal S. H. OLMSTED t C. C. OLMSTED •?• The Republican Paper of the County t ( FINEST JOB PRINTING ♦ t t ♦ 730 Fourth St. San Rafael, Cal. <KKK~X~H~K«HK'<"H~H"X~H~><"HK'"K«<~H"H~X«<"^^ pood for tlie^ick. BEEF TEA— Mrs. D. Whittemore. Rules — 1. Never let beef tea boil. 2. Always begin with cold water:. 3. The finer the beef is cut the better. 4. There should be no fat. gristle or bone. 5. The proportion of beef and water is 1 pint of waterto 1 pound of meat. 6. After being carefully made, remove all far front the surface after it gets cold. Put 1 pound of beef into a glass fruit jar with 1 pint of cold water; let it soak for 2 hours; screw on the top and then set the jar into a vessel of boiling water, and boil for 3 hours; strain and salt to taste. The last vestige of fat can be removed with a piece of white blotting, paper. MUTTON BROTH— Mrs. D. Whittemore. 1% pounds lean mutton, 1 quart of cold water, salt to taste. Cut themutton into thin slices, let it simmer in the cold water for 1 hour; then let it boil for 1 hour longer, and strain the broth through a sieve. This^ may be thickened with a little sago, if desired; or may be eaten withtoasted crackers. This broth is more nourishing than beef tea. OATMEAL GRUEL— Mrs. D. Whittemore. 1 cup oatmeal, 2 quarts water, % teaspoon salt. Boil slowly until reduced to 1 quart; strain, and thin with milk if desired. CORN MEAL GRUEL— Mrs. D. Whittemore. 1 cup corn meal, 1 quart water, 1 pinch of salt. Make a thin paste of cornmeal, mashing out all the lumps; stir it into the boiling water, and' let it boil % of an hour, being very careful it does not burn. Corn meal gruel must always be well cooked. ALBUMEN WATER— Mrs. D. Whittemore^. Vz pint of cold water, whites of 2 eggs, 1 teaspoon sugar of- mfllt. Drop the whites of the eggs into the water, stir gently until well mixed, then sweeten; give cold. A valuab!e aid in nourishing- a child whensick with diarrhea. UNLEAVENED WAFERS— Mrs. D. Whittemore,