Council cook book

Canning Fruit. For four pint jars make a syrup of four eups water and two cups sugar and boil fifteen minutes. Add the fruit which must not be very ripe and cook till fruit is tender. Have the jars very hot and fill with the fruit adding the juice till jar overflows. Put on rubber and screw on cover as tight as possible. Next day screw them again, as tight as possible. f\T VMDf A RCP'D Brewed in Olympia, Wn, ULlLVJiriA DJjIjIV uii.urpa..ed for quality, U for sale at all good grocers "ITS THE WATER" -demand it. Drawn Butter Sauce. Melt one tablespoon butter and stir in one tablespoon flour. Add carefully one cup of boiling water, then season with one-fourth teaspoon salt and a dash of pepper. Many sauces are made with drawn butter as a foundation. For caper sauce add three tablespoons capers. For egg sauce add one egg, hard boiled and chopped fine. Brown Sauce. Fry one tablespoon chopped onion in one tablespoon butter. Add one tablespoon flour, one cup soup stock, one teaspoon lemon juice, salt and pepper to taste. Strain before serving. The following sauces can be made by using brown sauce as a foundation : Mushroom Sauce: Add one-half cup mushrooms. Olive Sauce: Add a dozen olives, chopped fine. (For game.) Wine Sauce: Add one-half cup wine and one tablespoon currant jelly. Thicken with flour. (For game.) ^fVflfffm ^ 9 ^<>^°8 Men's, Boys' and Children's Incorporated jjg Geary St. San Francisco Measurement Table. Three Teaspoons equal One Tablespoon Four Tablespoons equal One-quarter Cup Two Cups Granulated Sugar equal '. .One Pound Two Cups of Butter equal. One P^ound Two Cups of Solid Meat equal One Pound Two Tablespoons of Butter, Sugar, or Salt equal One Ounce One Tablespoon of Liquid equals Half Ounce Measure of Liquids. Sixty Drops equal One Teaspoon Two Teaspoons equal One Dessert Spoon Two Dessert Spoons equal One Tablespoon Two Tablespoons equal One Ounce Two Ounces equal One Wine Glass Two Wine Glasses equal One Teacup or Gill Two Teacups or Gills equal One Breakfast Cup or Tumbler Two Breakfast Cups or Tumblers equal. . . .One Pint Two Pints equal One Quart Four Quarts equal , . . .' One Gallon inuM P Hart ^^^ ^^^ fancy goods JUnii r. ririivi notions, etc. Orders Delivered Immediately CALIFORNIA and DEVISADERO Tel. West S444 PASSOVER DISHES Matzo Kloess. Soak four matzos in cold water, and after they are thoroughly saturated (if not well soaked, they become tough and leathery), press out the water, add pepper, salt, a pinch of ginger, chopped parsley, and half an onion, chopped fine, and browned in a tablespoon drippings; beat four eggs, yolks and whites together, and add them to the other ingredients; then put in enough matzo meal to make the mixture of a consistency to be formed into balls; the less meal used the lighter the kloess. Put the balls in the soup twenty minutes before serving. This recipe can also be used for filling poultry. Matzoth Shalet. Four soaked matzos, six eggs, one cup granulated sugar, one cup seeded raisins, one tablespoon cinnamon, grated rind and juice of one lemon, one, handful pounded almonds, and one-qjiarter pound rendered fat. Beat the yolks of the eggs, the sugar and cinnamon together until very light, then add the AARON SHENSON PhonePa,k518I 1035 McAUister Si. Koshcr Mcats raisins, almonds, lemons and drained matzos, and finally the whites of the eggs, beaten stiff. Melt the rendered fat irt the dish in which the pudding is to be cooked, then pour one-half of it to the mixture, and return the whole mass of ingredients to the dish. Bake from one and one-half to two hours. Serve hot with lemon cream. Matzoth Shalet.