Council cook book

One cup sugar, two and one-half cups rolled oats, two tablespoons butter, two eggs (yolks and whites beaten separately), two teaspoons baking powder, one teaspoon vanilla, half teaspoon salt. Drop half teaspoon on well buttered tin, about two inches apart, and bake in quick oven. Kindel. Two pounds of soup fat rendered a day or two before using, three pints flour, one teaspoon salt, two-thirds cup granulated sugar, one teaspoon baking powder, two teaspoons vanilla, flour. Knead well, ""ir' VIENNA BARERI "i^-""' 878 McAllister street add enough beer to be able to roll. Let it stand two hours. Roll, cut in long strips three inches wide. Fill with the following: One and one-half cups brown 'sugar, two tablespoons honey, two pounds walnuts, chdpped fine, one pound stewed prunes, chopped fine, two cups cake crumbs, juice of one lemon, spices to taste, few raisins and currants, and little citron, ' chopped fine, add a little wine, piece butter; heat a few minutes. You may use up remnants of jellies, jams, marmalades, etc. Put plenty of filling in center of strips, fold over, with a round stick (I use a wooden spoon), press the dough firmly three inches apart, then with a knife cut them apart. They will be the shape of the fig bars you buy. Butter your pan, butter the cakes on top, and bake in moderate oven. They will keep — the longer the better. GOLDEN GATE COMPRESSED YEAST-i LiEht Bread RnlU ■tuacd (Mat, Etc. Fresh Duly. All Grocers. Sava Labels for Premiums. PICKLES AND RELISHES "My appetite comes to me while eating." Table Mustard. Beat one egg thoroughly, add two heaping tablespoons mustard, a pinch each of salt, cayenne pepper and sugar, add five tablespoons vinegar, mix thoroughly, let thicken in double boiler, stirring constantly. Catsup. Cut up twenty pounds tomatoes, three onions, three red peppers, handful salt. Cook until ready to strain through a colander, then strain through a sieve, and add two cups of vinegar, and one cup of sugar, a tablespoon each of allspice, cinnamon and cloves, put in a bag, and a little of each ground (placing the whole spices in the bag makes the catsup a better color). Add cayenne pepper to taste. Start in the morning and finish the same day. English Chutney Sauce. Chop one pound apples, one pound raisins, one dozen ripe tomatoes, six small onions, one-quarter cup mint leaves. Mill all well, and add one-quarter WALTER BAKER'S ™™* ^Scou^r^ Best in the World. Have held the Market 128 Year* cup salt, two cups granulated sugar, one and onehalf quarts vinegar, boiled and cooled. This sauce requires no cooking, but should be kept in a crock for ten days. i Tomato Sauce (Chili). Forty-five large tomatoes, skin and cut into pieces, twenty green peppers, twenty red peppers, six onions, all cut fine, two tablespoons salt, six small cups vinegar, two cups sugar. Mix all together and boil two hours, then add one tablespoon each of ginger, cloves, cinnamon and allspice, and boil up once. Watermelon Rind as a Sweet Pickle. Boil an ounce of alum in a gallon of water, take the watermelon rind that has been peeled and the soft part cut off, cut in pieces and put in alum water and let stand on back of stove half a day. Remove and put in cold water and let stand an hour, drain. Boil two quarts vinegar and five pounds brown sugar, add two ounces stick cinnamon, one ounce white cloves and rinds until tender. Ground spices may be used and will give a dark, rich color. Musk Melon. Cut two melons into slices and pour on enough vinegar to cover, let it stand over night and strain off in the morning. To one pound of melon take nrVHTIDIA DUCD Brewed in Olympia, Wn, ULILtJLIA DljJulV un.urpa.sed for quality, U for .ale at all good grocer* "ITS THE WATER" -demand it. PICKLES AND RELISHES 1S7