FoodNet

Council cook book

1908

Page 24 · 6 recipe records on this page

Presented as published in 1908. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Melt two tablespoons butter. Add two table- spoons flour, one teaspoon finely chopped onion, one- half cup chopped mushrooms, one teaspoon salt, and cream to make proper consistencyMushroom Dressing for Fowl. FRECKLES CAN BE REMOVED Baer'* Knrtz Freckle Salve poii- tively removec freckles, tan and fonborn. Keeps the ikin smootb and white. Mannfactnrcd by Baer Drug Co. 722 Market St.,S.F. For Sale by all Drugsrists Price 50 Cents VEGETABLES "Earth's simple fruits; we all enjoy them." Spinach or dandelion, as greens, for kidney trouble. Asparagus purifies the blood. Celery for the nerves. It is also good for rheu- matism and neuralgia. Tomatoes act upon the liver. Beets and turnips are most excellent appetizers. Beans are very nutritious. Lettuce and cucumbers are cooling to the system. Onions, garlic, leeks, etc., stimulate the circula- tion, increase the flow of saliva, and aid digestion. Potato Filet. Pare the potatoes and cut them lengthwise about one-quarter of an inch square. Let them lie in cold water until ready for use, then drop them in boiling fat. When nearly done, skim them out and let drain. Boil the fat up again and drop the potatoes in once more and let them fry until done. Dropping them in the hot fat the second time causes them to puff up. Potatoes a la Astor. Clean and pare ten nice potatoes, cut them in half-inch square pieces, put them in a frying pan vvith three tablespoons of butter, season with salt and 'M'cMa.ccC^ijj- Gloves Cleaned, all lenerths, Sc a Fair Monthly contracts for the care of gentlemen's clotbing. We have just installed the most modern plant In the west for Dry CkaninB Ladies' Dainty Garments, Blankets, Curtains, Etc. Phone West 926. Our waffons will call. 1955 ChesliwlSI. 76 COUNCIL COOK BOOK. pepper to suit the taste. Allow them to fry until a nice golden brown. (It generally takes from fifteen to eighteen minutes.) Drain off the butter, place potatoes in serving dish, sprinkle over a little parsley, and serve hot. Potato Puff. Take two cups cold mashed potatoes and stir into them one tablespoon of melted butter, beating to a white cream before adding anything else. Then put with this two eggs beaten extremely light, one cup cream, and salt to taste. Beat all well and pour into a deep dish, and bake in a quick oven until it is nice and brown. If properly mixed, it will come out of the oven light, puffy, and delectable. Potato Dumplings. Chop a small onion fine and fry it in two table- spoons fat. Cut two slices of bread in strips abovit one-fourth inch thick and one inch long, and brown with onions. Cream two cups mashed potatoes with three eggs; add onions, fat, and bread, salt, and two-thirds cup flour. Flour your hands well and make into dumplings. Put them into boiling water, to which add one tablespoon salt. Boil about twenty- five minutes. Serve at once with browned bread crumbs and butter or chopped onion, brown^ed. Potato Pancakes. A few raw grated potatoes, two eggs, salt to taste, a little onion juice, a little ginger, one table- spoon flour. Drop by spoon on a hot, buttered spider. Phone West 1000 We'll do the Rett SANFORD G. LEWALD CO. 2036-2054 O'FARRELL ST. COAL VEGETABLES 71 Potato Pudding. Peel and grate fivq or six large potatoes and one onion. Soak some bread and a couple of crackers. Press out water and add to potatoes and onions; salt to taste. Add two tablespoons boiling fat and one beaten ^gg. Have plenty fat in pan; put in the pudding. Bake in hot oven one hour. Boiled Rice. Fried Potatoes