Council cook book

Mix one cup sour cream and three eggs, well beaten. Dissolve two tablespoons sugar and tablespoon mustard in one-half cup vinegar; salt, pepper, and paprika to taste, and then stir slowly into cream and eggs. Put in double boiler, cook until thick, then add butter size of an egg and cook about five [advertisement: OLYMPIA BEER brewed in Olympia, Wn., unsurpassed for quality] for sale at all good grocers "ITS THE WATER" --demand it. minutes longer. Take from fire, and bottle, and it will keep for months. Piquant Salad. To serve with game, a piquant salad is made of half a pint of walnut meats and three tart oranges. Peel the oranges, remove all the white pith and divide into sections. Cut each in half and mix with the nuts. Mix with a French dressing and pour into a pretty bowl that has been lined with tender lettuce leaves. , Cress and Apple Salad. Another salad that is frequently passed with the game course is made of sliced apples and crisp, pungent'cress. The apples are cut in small cubes, and the cress is broken small. This is prettily served in green pepper cases, each topped with a spoonful of yellow mayonnaise. It Leads. THE EVENING POST has both associated and United Press news service. No other paper has more than one. ; : : : "The foundation of a happy home is laid in the kitchen." — Marion Harland. Bread Two cups warm milk or water, one tablespoon butter, two teaspoons salt, one ounce compressed yeast, two teaspoons sugar, flour. Heat milk or water, add butter, salt, and sugar. When lukewarm, add yeast, which has been dissolved in one-half cup lukewarm water; add flour gradually. When stiff enough to handle, turn the dough on floured board until it blisters. Put back into bowl, cover, and let rise until double its bulk; divide into loaves, place in pan, and let rise again until double its bulk. Bake one hour in a hot oven. Bread Sticks. Take pieces of raised bread dough, roll three-eighths inch thick and four or five inches long. Place in floured pan, far apart, brush tops with beaten yolk and poppy seed. Let rise; bake in a hot oven until brown. Eva's Rolls. Dissolve one-half cake compressed yeast in onefourth cup warm milk. Into a double boiler put one cup milk, one tablespoon sugar, one tablespoon but- Gloves Cleaned, all len^the, Gc a Pair Monthly contracts tor the care of eentlemen's clothing. We have just installed the most modem plant in the west for Dry Cleaning Ladies' Dainty Garments, Blankets, Curtains, Etc. Phone West 926. Our wagons will call. 1955 Chesm St yu'u/^k..i<eA, You Are Al^vays Sure -of- Good Bread, Biscuits and Buns If You Use CROWN FLOUR STOCKTON MILLING CO. 112 California St., San Francisco ter, one-half teaspoon salt. When butter is melted, remove from stove. Add to this three or four cups flour and beaten whites of one egg. Knead for ten minutes. Let dough rise, then make into little •twists and brush the top with yolk of egg, and sprinkle with poppy seed. Bake thirty minutes in hot oven. To Glaze Bread and Rolls. Put four level teaspoons of corn starch into a saucepan, add four tablespoons cold water, mix, add one cup of boiling water. Stir over the fire till it cooks for eight Tninutes. Shortly before the rolls and bread are ready, brush over the top with the mixture. Repeat this process, and in five minutes a soft, rich crust will form. Five o'clock Tea Biscuits. Mix one-quarter of a pound of flour ' into one cup of sugar, the rind and juice of two lemons, half a pound of butter to a smooth paste, , with the whites of two eggs and a little milk. Roll thin and cut into biscuits and >brush them over with the yolks of the eggs. Sprinkle with a little sifted pulverized sugar and bake in buttered tins. Graham Bread.