Council cook book

Boil till, tender a large chicken. Have two quarts of stock left when chicken is done. Remove chicken and cut into medium-sized pieces. Into the stock pour gradually one cup of corn meal or farina, stirring until it thickens. If not the proper consistency, add a little more meal. Season with one tablespoon chili sauce, three tablespoons tomato catsup, salt, one teaspoon Spanish pepper sauce, one tablespoon Worcestershire. Simmer gently thirty minutes, then add chicken. Serve in ramekins. Enchiladas. Make a dough of cornmeal and wheat flour and water. Roll it out in thin, round cakes ; cook quickly in a pan that has not been greased, then roll in a cloth to keep soft and warm. Grind one cup sausage, add one-half grated onion, one tablespoon Worcestershire sauce, and fill the warm cakes with this mixture. Roll them when filled, and pour over them a sauce made of two tablespoons drippings into which two tablespoons of flour have been smoothed. Add one cup soup stock, one cup strained tomatoes, two tablespoons vinegar, one tablespoon Spanish pepper sauce. Sprinkle grated cheese on top. Jellied Chicken. Boil a chicken in as little water as possible until the meat falls from the bones, chop rather fine and season with pepper and salt. Put into- a mold a layer of chopped meat and then a layer of hard-boiled eggs, cut in slices. Fill the mold with alternate Borden's Pioneer Milk ENTREES SI layers of meat and eggs until nearly full. Boil down the liquor left in the kettle until half the quantity. While warm, add one-quarter of an ounce of gelatine, and when dissolved, pour into the mold over the meat. Set in a cool place overnight to jelly. Calf's Foot Jelly. After carefully washing one calf's foot, put it on with one quart water. Boil from four to five hours. Strain and let stand overnight. Put on stove next day and when it begins to boil add the stiffbeaten whites of two eggs; boil till clear, then strain through cheesecloth. Add sherry and sugar to taste. Let it become firm before serving. Spanish Onion Rarebit. Boil two large onions until very soft, drain, chop, and return to the saucepan with a small piece of butter. Add milk, salt, pepper, a dash of tabasco sauce, one teaspoon prepared mustard, one-half cu^ grated cheese. Stir until of the consistency of custard. Salpicons. A salpicon is a mixture of various kinds of cold cooked meats cut into small dice and mixed with a thick, rich sauce, and it -may be used in filling patties, vol-au-vents, etc. Dark sauces may be used in combination with dark meats, and light or creamy sauces with light meats. A salpicon of lobster and shrimps is delicious. Presidio Ave. <nd Sacramento Street f , • > . PHONE w»T4o„ S day right. : : NATHAN-DOHRMANN CO, HAVE MOVED TO UNION SQUARE Geary and Stockton Streets ENTIRE MEZZANINE devoted to Labor-Saving Devices and Kitchen Utensils of all Descriptions MRS. J. SHEEHAN HISS A. HAYES Mrs. J. Coughlan & Co. FINE MILLINERY Phone Franklin 1085 1526 Bush Street Neat Van New Ave. San Francisco, Cal. ARMAND CAIllfAU, Inc. Ladies' and Misses' Suits, Coats, Skirts, Wai.ts, Corsets, Underwear, Negligees, Veilings. N. W. cor. Grant Ave. and Geary St. Ph»Dc Kttntj 4820 Saa FraiicUo CANNED GOODS Highest Grade Haas Brothers San Framcisco. Baumgarten Bros. Caterer* of H/fC A TC Only High- Grade ^"'^-^ ' "J ^^ Prices Reasonable Service Promptly Clover Market 2019-2021 nUMORE PboBC WEST 65 Line lliai nCl piieirt WEST 2730 Our Specialties Fillets of Beef, Crowns and Saddles of Lamb, Calf Sweet Breads and Brains always on hand. Curried Eggs.