Council cook book

Cream one tablespoon of flour with the same amount of butter slowly over the fire, then add enough milk to get right consistency. Add a pinch of salt, Worcestershire sauce, one chopped bell pep- Phone West IGNATZ BECK Pharmacist and Chemist ELLIS and Buchanan Sts. San Francisco per, one cup of chopped olives, two hard-boiled eggs chopped fine, and shredded crab. Serve in ramekins. Baked Crab. One crab, shredded; two hard-boiled eggs, chopped; two tablespoons bread crumbs, juice of one lemon, pepper and salt; mix well. Melted butter size of an egg, tablespoon flour; cook smooth, and add milk to make a creamy sauce; season with mustard, mace, pepper and salt; mix with crab, sift browned bread crumbs over top. Bake fifteen minutes. Crab Souffle. Make a pint of cream sauce. Add the yolks of three eggs, well beaten, cayenne, and a cup of grated cheese. Add one pint of shredded crab, fold in the beaten whites of the eggs, pour into a baking dish and bake in a quick oven. Crab Frisco. Fry an onion light brown in two ounces butter. Remove oi^on and add to butter one tablespoon flour. After blending well, add one pint cream, and when thick add a shredded crab, salt, pepper, paprika, and a cup of grated cheese that has been smoothed with butter. Serve on buttered toast. Shrimp Poulette. Smooth two ounces of butter with one ounce of flour and add two cups of milk. Let it thicken, then add a pinch of baking soda, two tablespoons tomato catsup, some Worcestershire sauce, a little [illustration: advertisement]e 658 Mission Street DeLong's Hooks and Eyes onion powder, salt, pepper, and from one-quarter to half a pound of shrimps. Let all come to a boil, and serve in ramekins. Shrimps a la Creole. Take two ounces of butter, one-half a small onion, grated, and to this add one pint of shrimps. Let cook a few minutes, then add one-half pint of canned tomatoes, salt, pepper, cayenne, and before serving add three tablespoons of French peas. Cook about ten minutes. Saut£ Royale. Cook forty-fiVe minutes one-half can tomatoes, one large green pepper, one large onion, clove of garlic; strain; in another pan blend well one tablespoon butter, three tablespoons flour, one cup rich cream, wine glass white wine, wine glass mushroom liquor, salt, paprika to taste. Add strained tomatoes and heat. Then add one small lobster and one small crab cut in pieces, one-half pound shrimps, one can button mushrooms. Serve in a border of cooked rice or individually with croutons. Cocktail Sauce for Clams or Oysters. One can tomatoes, one teaspoon pepper, one teaspoon mustard, one-fourth teaspoon cinnamon, onefourth teaspoon allspice, one-half tablespoon salt, one-half cup vinegar. Cook slowly for two hours and rub through a sieve; in serving, add a little chopped celery or grated horseradish. Brewed in Olympia, Wn., unsurpassed for quality, is for sale at all good grocers "ITS THE WATER" --demand it. ^ [illustration: advertisement text continues] is characterized by ^ality and corre^ness of design. ^ The latest proda^ions from the leading wortshops can always be seen in oar warerooms at moderate prices. Q Foreign and Domestic Tapeitries, Cretonnes and Tafletas for town or country home continually in stock. L. R reiss & s ons B Farnitore, Interior Decoration Cabinet-Makers, Upholsterers Van Ness Ave. and Sntter St. Gor. Softer and Stockton Sts. :: After March 1910 ::' San Francisco - . - Gal. "When art and nature join, the effect will be Some nice ragout or charming fricassee." Celery Timbals.