San Rafael cook book, 1906

% lb. fine chopped cooked meat, % teaspoon salt and white pepper, % teaspoon Marjoram and thyme and celery salt, V4 teaspoon minced onion and parsley, a dash of cayenne pepper, 3 tablespoons cracker crumbs, 1 egg well beaten. Warm water or stock enough to make a paste. Mold in boiled rice and steam 20 minutes. To be eaten with tomato sauce. Tomato Sauce — 1 tablespoon butter, 1 cup stewed and strained tomatoes, 1 tablespoon flour, 1 tablespoon minced onion. Fry onion in butter, add flour and cook together. Then throw in the tomatoes and stir until thick. DEVILED CHOPS—Mrs. W. F. C. Hasson. Mix well together 1 oz. butter, 1 teaspoon made mustard, % teaspoon French mustard, salt, pepper, cayenne, 1 teaspoon hot Chutney, 1 teaspoon grated horse-radish, ' a little Chili vinegar, and the juice of 1 lime. Rub a little of this on 2 thick mutton chops broiled rare, and put the rest of the sauce over tiieni in a very hot dish. PORK PIE—Mrs. V. Neale. (To be served cold with breakfast or lunch.) Cut up some cold roast pork into rather large dice; have % meat stand % fat; put the bones and trimmings in a saucepan and make a -good gravy out of them'. Put the pork into a deep pie dish, season well ■with salt, pepper, a little sage, and a very little chopped onion. Fill "halfway -with part of the gravy (cooled and seasoned), cover with a good plain short crust, ornament with paste leaves, and bake about % of an hour In a moderate oven until brown; then take it out and pour the remainder of the gravy (hot) through the hole in the center until nearly full. Memorandum: Be sure to make a small hole in center before placing the pie in the oven, otherwise it will not be wholesome. When cold the gravy should be all in a jelly; and the whole should be well seasoned. PORK AND BEANS— Mrs. C. F. Robinson. Put 1 pt. of pea beans In bean pot, with 1 tablespoon of syrup, a dash of cayenne, and 1 lb. of fat salt pork, scored, placed on top; cover with cold water, and bake in moderate oven from 12 to 24 hrs., adding hot water as it evaporates. They must not be allowed! to get dry until the last hr., when the water must be somewhat cooked down. If these directions are followed, the beans need not be soaked over night. HAM, SUGAR BAKED— Miss Parsons, Kentfield. Put the ham to soak in cold water the morning of the day before cooking. Put it over the fire next day, and boil 6 or 7 hrs., until soft, or until a fork can be turned partly around in the rind. Strip off the rind, which can be done readily if the ham is done enough. Rub over the surface % cup of brown sugar ; put into the oven in a dripping pan, and bake until nicely browned, or about an hour in a slow oven. Inserving, slice very thin. TO BAKE A HAM^Mrs. W. F. Jones. Soak the ham over night ; in the morning scrape, clean, lay the hana in pan skin down, cover the part where there is no skin witha paste about % in. thick made of graham flour wet in cold water; as the ham bakes, fill the cracks which form with some reserved paste. Put it into the pan dry and bake about 5 hrs. in a slow oven, or longer if th^ ham is very large. Remove crust, skin and all, and stick theham with cloves; rub with bread crumbs, and brown, or frost, and garnish the bone with fancy paper. TO BOIL HAM— Mrs. L. A. Lancel. Wash the ham thoroughly, and soak it if necessary. Have boiling % gallon of claret with enough water to cover the ham; a good-sized ham will need to boil 3 hrs., or until a fork enters easily. When done, remove the skin; sprinkle the ham with bread crumbs on top, and stick in a few cloves; then brown in the oven. Or, if boiled in water, when the skin is removed, while hot pour over it champagne or brandywith a little sugar; keep on pouring till about 1 cupful is absorbed,, letting the ham rema,in in the liquid until cold.