Council cook book

eggs separated, salt, pepper, little lemon juice. Put this mixture into a well-buttered mold and then the covered mold into a pan of boiling water and boil one hour. Serve with Hollandaise sauce. Scalloped Fish Roe. Boil three large roes in water with little vinegar for ten minutes. Plunge into cold water; wipe the roe dry. Mash the yolks of three hard-boiled eggs into a cup of melted butter, teaspoon anchovy paste, tablespoon chopped parsley, juice of half a lemon, salt and pepper to taste. Add a cup of bread crumbs and then mix in lightly the roe that has been broken into pieces. Put all in baking dish, cover with bread crumbs and flakes of butter, and brown in oven. Fish Sauce (very rich, but delicious). One pint white wine, one pint olive oil, one-half pint water, six sliced onions, six sliced tomatoes (or canned)., two or three laurel leaves, some whole peppers, five whole cloves (remove the heads). Boil ten minutes arid strain. Lay the fish in kettle, pour sauce over and boil. Place toast on platter, then fish, and next pour the gravy, to which add all kinds of shell fish. Sauce Tartare. Make half a cup of mayonnaise with tarragon vinegar and a little onion juice. Just before serving add half a teaspoon each of parsley and capers chopped fine. Brewed in Olympia, Wn., unsurpassed for quality, is for sale at all good grocers "ITS THE WATER" --demand it. Tartar Sauce. Mix together one teaspoon lemon juice, one-quarter of a teaspoon salt, one tablespoon vinegar, and one tablespoon Worcestershire, and heat over hot water. In a small saucepan put two heaping tablespoons butter and set over the fire until a pale brown Strain into the first mixture and serve at once in a gravy boat. Sauce Hollandaise. Mix one tablespoon butter and one of flour in a saucepan and add gradually half a pint of boiling water. Stir until it just reaches the boiling point; take from the fire and add the yolks of two eggs. Into another saucepan put a slice of onion, a bay leaf, and a clove of garlic; add four tablespoons vinegar, and stand over the fire until the vinegar is reduced one-half. Turn this into the sauce, stir for a moment; strain through a fine sieve; add half a teaspoon salt and serve. This sauce may be varied by adding lemon juice instead of vinegar, or by using the water in which the fish was boiled. It is one of the daintiest of all sauces. Sauce Beamaise. Put three-fourths cup of butter into a bowl, cover with cold water, and wash out the salt, using a spoon. Divide butter into three parts. Put one piece in a saucepan with the yolks of two eggs, few drops lemon juice, and two tablespoons tarragon vinegar. Place saucepan in a larger one containing boiling water and stir constantly with a wire whisk [illustration: advertisement] Orders taken by Phone Help Douglas 4460 : : Telephones Douslas 3161 and 2162 SO LARI'S GRILL Geary Street next to St. Francis San Francisco Private Rooms second Floor Music from 6 to 8 p. m. by Lada's orchestra "HONE WEST 5978 AT DARBEE & IMMEL CO. 1888-90 Fillmore St. San francisco EsUblished 1878 Phone Park 265 Heineman & Stern 1040 McAlliiter Street Packers of Tongues, Smoked and Pickled Beef Mannf actoreri of all kinds of Sauage All our Meats and Sausages are Manufactured in Compliance with the State Pure Food Law. The Sugarie QUALITY CANDIES ICE CREAM AND ICES PHONE ORDERS PROMPTLY FILLED Haight Street . at Masonic Ave. TELEPHONE PARK 9193 JAS. J. GORMAN EDWARD THOMAS PHONE FRANKLIN 265 Gorman & Thomas David m. fletchkr Co. Prescription Druggists FREE DELIVERY ^.Closed on Sundays at 2 p. m. NEAR FRANKLIN ■ AN FRANCISCO