Council cook book

Incorporated 13Q Geary St. San Francisco these slices in salt and water for about an hour, then dip in beaten egg and cracker dust, and French fry in boiling fat, taking care to carefully drain in a colander before serving. Fried Egg Plant. ■ Peel and slice thin, sprinkle with salt, let stand one-half hour; wipe slices dry, dip into beaten yolk, then roll in cracker crumbs and fry in boiling fat. Season while cooking. Fried Egg Plant Peel an egg plant. Slice in quarter-inch pieces. Roll in flour, then mix in a mixture of egg, using a spoon of rich cream to one egg. The addition of the cream makes the "covering less crusty and tenderer. Then roll in sifted bread crumbs or, cracker crumbs. Salt and pepper before rolling in flour. Fry in swimming fat for five minutes. Serve on a napkin with a sprinkling of parsley. Onion Souffle. Prepare a white sauce of a pint of milk, one ounce of butter, and half an ounce of flour. Pour this over half a cup of bread crumbs mixed ' with a cup of finely chopped boiled onions and the yolks of three eggs. Season with salt and pepper, stir well, then whip in the beaten whites of three eggs. Bake in a slow oven until well risen and nicely browned. Serve hot. SOMMER & KAUFMANN Two Storei--119-125Graiit Ave. ar. Geary, 836-840 Market St., nr. Stockton Good Shoes Only Cabbage Cooked Scharfe. Clean and wash cabbage, cut in small pieces, and boil until tender. Drain and rinse in cold water, chop fine; one tablespoon fat in spider, one-fourth onion cut fine, and tablespoon flour; brown all together, add one-half pint stock, and add cabbage, and cook ten minutes longer. Salt and pepper to taste. Kohlrabi can be cooked the same as above, only they should be parboiled first. Red Cabbage With Chestnuts and Raisins. Clean cabbage and cut off outside leaves; cut on cabbage cutter. Take butter the size of an egg, put in kettle and let brown ; add cabbage, let simmer for about ten minutes, stir and let simmer about ten minutes more. Add about one-half pint soup stock, one-fourth cup vinegar, and tablespoon sugar, salt and pepper to taste. Add a quarter of a cup of raisins and blanched chestnuts and cook until tender, adding to cabbage just before serving. Take one tablespoon of flour and smooth with cold water; let cook a few minutes, and serve. String Beans. Heat some drippings in saucepan, into which cut up a little onion and parsley. Stew about ten minutes and add the beans, broken into one-inch lengths. Add a little soup stock and cook beans till tender. Sift in a tablespoon of flour and season with salt and pepper. Add meat gravy, soup stock, or milk, if more sauce is desired. A few potatoes cut into dice may be added. Borden's Pioneer Milk Sweet and Sour Beans. Put two tablespoons butter or drippings into a pan; add two tablespoons flour and brown slightly. Add two tablespoons brown sugar, pinch of salt, little cinnamon, vinegar to taste (one-half cup). Add the beans, that have been parboiled, and let them simmer gently. The juice from pickled or spiced fruits is delicious in preparing sweet and sour sauces. Corn. After cleaning the corn, put it into boiling water, to which add sugar, about one cup to a dozen or more ears of corn. Do not use salt, or the corn will become tough and yellow. Let it stand in boiling water twenty minutes, but do not let it boil. Spanish Beans. Soak one pint of beans overnight. Boil until skin cracks, and let about one cup of water remain on the beans. Chop fine one onion and two cloves of garlic, and fry a light brown in tablespoon olive oil; then add one-half can tomatoes, one teaspoon chili powder dissolved in a little cold water, salt to taste, half a dozen olives chopped. A piece of smoked beef or tongue improves the taste. Mexican Beans.