Line a pudding dish with puff paste. Break in small pieces sweetbreads that have been parboiled. Drain a pint of oysters and place a layer on the sweetbreads. Pour in a rich cream sauce, then cover with puff paste✪ Sweetbread and Oyster Pie and bake in a quick oven. FRECKLES CAN BE REMOVED Baer's Kurtz Freckle Salrt posi- tivehr removet frccklei, tan and lanbarn. Keeps the ikin smooth and white. Manafactnred by- Baer Drag Co. 722 Market St. ,S.F. For Sale by all Druggists Price 50 Cents 48 COUNCIL COOK BOOK. Oysters and Potatoes. Beat lightly with a fork one pint of hot mashed potatoes. Blanch and pound to a paste eight ounces of almonds, smoothed with thick cream. Add these to the potatoes. Beat together until creamy, pile on a platter, cover with fried oysters and slices of lemon✪ Oysters and Potatoes. Crab, Mushroom, and Oyster Poulette. One shredded crab, one can mushrooms, fifty small oysters. Take two heaping tablespoons butter, two tablespoons flour; smooth together. Add one cup mushroom liquor, two cups milk. Boil till thick, adding one clove of garlic, salt and pepper✪ Crab, Mushroom, and Oyster Poulette. When Sauce is thick, remove garlic and add crab and mush- rooms that have been cut into small pieces. Before removing from the stove, add the oysters and some sherry and a few drops of lemon juice. Serve in ramekins. Oyster Noodles. Into a pudding dish put layers of broad boiled noodles, alternating with layers of oysters dipped in cracker crumbs, with plenty of butter and salt to taste; pour over the whole a pint of pastry cream and the juice of the oysters✪ Oyster Noodles; bake until brown — about twenty minutes. Tamale Entree. Two cans tamales mixed with an equal quantity of cold cooked macaroni. Season with salt, paprika, one teaspoon each chili and Worcestershire sauce, one teaspoon onion juice, and one clove of garlic. 2847 CALIFORNIA ST Phone WEST 891 Oysters, Crabs and Shrimps W. F. ROBERTS ENTREES 49 Put mixture into ramekins, sprinkle grated Parmesan cheese, and flakes of butter on top, and bake in a pan of water twenty minutes. Cheese Souffle. Beat one tablespoon butter and yolks of three eggs until very light. Then add the stifif beaten whites and one-half pint charlotte russe cream. Have mixed three-fourths cup of grated cheese, one scant cup flour, a pinch of salt, and a little cayenne pepper✪ Cheese Souffle. Add this mixture last and bake in well-buttered dish about twenty minutes, or until a light brown. Ravioli. Make a soft noodle dough, roll out thin, cut in squares, place filling in center and fold corners to- gether, pinching slightly. Drop lightly in boiling water that has been well salted, cook ten minutes, and serve with pepper sauce ; garnish the dish with crisp lettuce leaves and sprinkle plentifully with grated cheese. Filling: Place cold meat, veal or beef preferred, in food chopper with a few almonds, small onion, one or two hard-boiled eggs, and cut in few green olives; add to mixture ground sage, rosemary, salt, and grated cheese to taste. Moisten all with salad oil. Sauce: Boil three or four dried red peppers✪ Ravioli until tender; squeeze and strain. Place about two table- spoons fat or salad oil in frying pan, cut in a small piece of garlic, one heaping tablespoon of flour, and let boil ; add the juice and water from the peppers, one teaspoon of cummin seed, salt to taste, and a little soup stock. Add green olives before serving. J^gf 1 1 If 'q /^''nc Equipagesand Automobiles M\.^lljr O 1623-1631 Pine Street Phones Franklin 216 Franklin 217 San Francisco, Cal. so COUNCIL COOK BOOKf > Home-Made Chicken Tamales. ✪ Home-Made Chicken Tamales

AI-modernized reading of the original text

A modernized reading is not available for this page yet. You are seeing the original text.

Line a pudding dish with puff paste. Break in small pieces sweetbreads that have been parboiled. Drain a pint of oysters and place a layer on the sweetbreads. Pour in a rich cream sauce, then cover with puff paste and bake in a quick oven. FRECKLES CAN BE REMOVED Baer's Kurtz Freckle Salrt posi- tivehr removet frccklei, tan and lanbarn. Keeps the ikin smooth and white. Manafactnred by- Baer Drag Co. 722 Market St. ,S.F. For Sale by all Druggists Price 50 Cents 48 COUNCIL COOK BOOK. Oysters and Potatoes. Beat lightly with a fork one pint of hot mashed potatoes. Blanch and pound to a paste eight ounces of almonds, smoothed with thick cream. Add these to the potatoes. Beat together until creamy, pile on a platter, cover with fried oysters and slices of lemon. Crab, Mushroom, and Oyster Poulette. One shredded crab, one can mushrooms, fifty small oysters. Take two heaping tablespoons butter, two tablespoons flour; smooth together. Add one cup mushroom liquor, two cups milk. Boil till thick, adding one clove of garlic, salt and pepper. When Sauce is thick, remove garlic and add crab and mush- rooms that have been cut into small pieces. Before removing from the stove, add the oysters and some sherry and a few drops of lemon juice. Serve in ramekins. Oyster Noodles. Into a pudding dish put layers of broad boiled noodles, alternating with layers of oysters dipped in cracker crumbs, with plenty of butter and salt to taste; pour over the whole a pint of pastry cream and the juice of the oysters; bake until brown — about twenty minutes. Tamale Entree. Two cans tamales mixed with an equal quantity of cold cooked macaroni. Season with salt, paprika, one teaspoon each chili and Worcestershire sauce, one teaspoon onion juice, and one clove of garlic. 2847 CALIFORNIA ST Phone WEST 891 Oysters, Crabs and Shrimps W. F. ROBERTS ENTREES 49 Put mixture into ramekins, sprinkle grated Parmesan cheese, and flakes of butter on top, and bake in a pan of water twenty minutes. Cheese Souffle. Beat one tablespoon butter and yolks of three eggs until very light. Then add the stifif beaten whites and one-half pint charlotte russe cream. Have mixed three-fourths cup of grated cheese, one scant cup flour, a pinch of salt, and a little cayenne pepper. Add this mixture last and bake in well-buttered dish about twenty minutes, or until a light brown. Ravioli. Make a soft noodle dough, roll out thin, cut in squares, place filling in center and fold corners to- gether, pinching slightly. Drop lightly in boiling water that has been well salted, cook ten minutes, and serve with pepper sauce ; garnish the dish with crisp lettuce leaves and sprinkle plentifully with grated cheese. Filling: Place cold meat, veal or beef preferred, in food chopper with a few almonds, small onion, one or two hard-boiled eggs, and cut in few green olives; add to mixture ground sage, rosemary, salt, and grated cheese to taste. Moisten all with salad oil. Sauce: Boil three or four dried red peppers until tender; squeeze and strain. Place about two table- spoons fat or salad oil in frying pan, cut in a small piece of garlic, one heaping tablespoon of flour, and let boil ; add the juice and water from the peppers, one teaspoon of cummin seed, salt to taste, and a little soup stock. Add green olives before serving. J^gf 1 1 If 'q /^''nc Equipagesand Automobiles M\.^lljr O 1623-1631 Pine Street Phones Franklin 216 Franklin 217 San Francisco, Cal. so COUNCIL COOK BOOKf > Home-Made Chicken Tamales.

Council cook book