Bohemian San Francisco

CREOLE GUMBO SOUP r<^^l ^" flour and fry to light brown. Take the fried chicken, a ham bone stripped of meat for flavor, a tablespoonful of chopped thyme, of rosemary, two bay leaves, a sprig of tarragon and boil in four quarts of water until the meat loosens from the bones. Slice and fry brown two large onions and add two heaping quarts of sliced okra and one cut up pod of red pepper. Stir all over the fire until the okra is thoroughly wilted then remove the larger bones and let cook three quarters of an hour before serving. Half an hour before serving add a can of tomatoes or an equal quantity of fresh ones, and a pint of shrimps, boiled and shredded. Have a dish of well boiled and dry rice and serve with two or three tablespoonfuls in each soup plate. OYSTER To a solid pint of oysters use a dressing SALAD made as follows: Beat well two eggs and add to them half a gill each of cream and vinegar, half teaspoonful mustard, celery seed, salt each, onetenth teaspoonful cayenne, and a tablespoonful of butter. Put all in a double boiler and cook until it all is as thick as soft custard (about six minutes), stirring constantly. Take from the fire. Heat the oysters in their own liquor to a boiling point then drain and add the dressing, mixing lightly. Set away in cold place until needed. Soak two salt herrings in milk over ITALIAN night and then remove the bones and skin SALAD and cut up in small pieces. Cut in small pieces one and one-half pounds each of cold roast veal and cold boiled tongue and add to these and the herrings six boiled potatoes, half a dozen small cucumber pickles and two small boiled beets, all cut up, and two raw apples, three boiled carrots and one large boiled celery root, all minced. Mix all the above in salad bowl and pour over it mayonnaise dressing. Garnish the tops with hard boiled eggs, sliced, and capers, and ripe olives from which the stones have been removed. Garnish the bowl with parsley and in the center put hard boiled eggs stuffed with capers. Take meat of crab in large pieces and SOLARI'S dress with the following: One-third may- CRAB LOUIS onnaise, two-thirds chili sauce, small quantity chopped English chow-chow, a little Worcestershire sauce and minced tarragon, shallots and sweet parsley. Season with salt and pepper and keep on ice. Take fillets of sole and pound lightly SOLES with blade of knife then soak them two WITH WINE hours in beaten eggs seasoned with salt and pepper. When ready to cook roll them in bread crumbs and fry in olive oil. Take a little of that oil and put in another pan with a tablespoonful of butter and season with salt and pepper and again cook fish in this, adding half a glass of dry white wine. Sprinkle with chopped parsley and let cook five minutes. Sprinkle with Parmesan cheese and put slices of lemon around it. Serve on hot plates. Skin and remove stalks from large fresh GRILLED mushrooms and lay on a dish with a little MUSHROOMS fine olive oil, pepper, and salt, over them for one hour. Broil on a gridiron over a clear sharp fire and serve them with the following sauce: Mince the stalks or any spare pieces MUSHROOM of mushrooms fine, put in a stewpan with SAUCE a little broth, some chopped parsley, young