dled. Pat it out flat with the hands and cover the oysters. Bake 15 min- utes and then introduce at one side a seasoning of salt and pepper — ateaspoon- ful of each — a small piece of butter, a cup of milk and a bastingspoon of flour- and-water thickening. Stir about, re- place the piece of dough that was raised up and bake a short time longer. The crust should be as light as a sponge and lightly browned, but the oysters not cooked hard. Cost of material — with bulk small oysters at $180 gall. — oysters 90, butter 2, milk 2, flour 3, powder 2. seasonings 1, $1,00. Contains about 16 doz oys- ters, or according to grade, and crust to correspond » 19— Chow-Chow—Domestic. 12 large green tomatoes. 12 cucumbers. 12 onions. 1 head cabbage. There should be about twice as much cabbage when all are chopped as of any one of the others. Chop them small, mix, sprinkle with salt and let stand over night. Then drain off and cover with weak vinegar and let stand 2 days. Drain again and add to it 3 quarts cider vinegar. 1 cup grated horseradish. 4 ounces white mustard seed, ■J ounce celery seed. 1^ ounces ground cinnamon. 2 tablespoons turmeric. 4 tablespoons dry mustard. ^ pound sugar. 4 green peppers minced✪ Chow-Chow—Domestic. When well mixed set it on the range in a bright kettle and boil up. When cold it is ready for use. The above makes something over 2 gallons. It is a fine relish for the lunch table. Keep in glass jars. Cost — too variable for estimate. To people with gardens very little. Prob- able average 60c per gall. 10 SAN FRANCISCO HOTEL GAZETTE'S 20— Plain Pie Paste. 1 level cup lard — 7 ounces. 4 level cups flour — 1 pound. 1 teaspoon salt. Water to mix — J cup.✪ Plain Pie Paste Drop the lard into the flour and rub them together until well mixed. Pour a small cup of cold water in the middle and stir around gradually. Take the paste out while quite soft, pat out smooth on the table with plenty of flour under; roll it out, fold up in three roll, out and fold up twice more, and it is ready for use. The rolling and folding makes the paste flaky and better than it otherwise would be, although this is not intended to be rejil pufiP paste. 21— Suet Pie Paste. 2 pressed in cups minced suet, 4 cups flour. 1 teaspoon salt. Warm water to mix✪ Suet Pie Paste. Make the suet as fine as possible by first shaving in thin slices and then minc- yig very small with a little flour mixed in while mincing, to prevent sticking to the knife. Rub the suet into the dry flour, add salt, mix up gradually from the middle with water slightly warm. Take the dough out of the pan and roll out to a sheet on the table, fold over in three and roU out twice more. Pie paste made as above, then allowed to become very cold and rolled twice again is al- most as good as puff paste in flakiness. The time may be shortened by having the suet, pretty well chopped, in a warm room to soften, then pounding it smooth, throwing it into the flour and mixing up and rolling out without stopping to rub it in the flour first, which is a tedious operation. Cost of material — average for both suet and lard 12c; makes 3 or 4 covered pies large enough to quarter, if rolled thin. 22— The Covered Lemon Pie of the Great Bakeries. NO EGGS NEEDED, 8 ounces sugar — 1 large cup. 3 ounces flour — 1 small cup. 1 lemon. 1 pint water✪ The Covered Lemon Pie of the Great Bakeries — 2 cups.

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dled. Pat it out flat with the hands and cover the oysters. Bake 15 minutes and then introduce at one side a seasoning of salt and pepper — a teaspoonful of each — a small piece of butter, a cup of milk and a bastingspoon of flourand-water thickening. Stir about, replace the piece of dough that was raised up and bake a short time longer. The crust should be as light as a sponge and lightly browned, but the oysters not cooked hard. Cost of material — with bulk small oysters at $180 gall. — oysters 90, butter 2, milk 2, flour 3, powder 2. seasonings 1, $1,00. Contains about 16 doz oysters, or according to grade, and crust to correspond » 19— Chow-Chow—Domestic. 12 large green tomatoes. 12 cucumbers. 12 onions. 1 head cabbage. There should be about twice as much cabbage when all are chopped as of any one of the others. Chop them small, mix, sprinkle with salt and let stand over night. Then drain off and cover with weak vinegar and let stand 2 days. Drain again and add to it 3 quarts cider vinegar. 1 cup grated horseradish. 4 ounces white mustard seed, ■½ ounce celery seed. 1^ ounces ground cinnamon. 2 tablespoons turmeric. 4 tablespoons dry mustard. ^ pound sugar. 4 green peppers minced. When well mixed set it on the range in a bright kettle and boil up. When cold it is ready for use. The above makes something over 2 gallons. It is a fine relish for the lunch table. Keep in glass jars. Cost — too variable for estimate. To people with gardens very little. Probable average 60c per gall. 20— Plain Pie Paste. 1 level cup lard — 7 ounces. 4 level cups flour — 1 pound. 1 teaspoon salt. Water to mix — J cup. Drop the lard into the flour and rub them together until well mixed. Pour a small cup of cold water in the middle and stir around gradually. Take the paste out while quite soft, pat out smooth on the table with plenty of flour under; roll it out, fold up in three roll, out and fold up twice more, and it is ready for use. The rolling and folding makes the paste flaky and better than it otherwise would be, although this is not intended to be real puff paste. 21— Suet Pie Paste. 2 pressed in cups minced suet, 4 cups flour. 1 teaspoon salt. Warm water to mix. Make the suet as fine as possible by first shaving in thin slices and then mincing very small with a little flour mixed in while mincing, to prevent sticking to the knife. Rub the suet into the dry flour, add salt, mix up gradually from the middle with water slightly warm. Take the dough out of the pan and roll out to a sheet on the table, fold over in three and roU out twice more. Pie paste made as above, then allowed to become very cold and rolled twice again is almost as good as puff paste in flakiness. The time may be shortened by having the suet, pretty well chopped, in a warm room to soften, then pounding it smooth, throwing it into the flour and mixing up and rolling out without stopping to rub it in the flour first, which is a tedious operation. Cost of material — average for both suet and lard 12c; makes 3 or 4 covered pies large enough to quarter, if rolled thin. 22— The Covered Lemon Pie of the Great Bakeries. NO EGGS NEEDED, 8 ounces sugar — 1 large cup. 3 ounces flour — 1 small cup. 1 lemon. 1 pint water — 2 cups.

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Chow-Chow—DomesticPlain Pie PasteSuet Pie PasteThe Covered Lemon Pie of the Great Bakeries

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