San Rafael cook book, 1906

The W. I ., INC. Incorporated 1904 Stall Fed Meats Fine Groceries and Market Produce 401 B Street San Rafael. ■Phone Black 1032 CALIFORNIA FURNITURE CO, GEO. H. WILLIAMS, Proprietor Estimates given on House Painting, Whiting and Paper Hanging Furniture, Carpets, Etc. 707 Third Street — Around the corner from the Postoffice San Uafael Suits to Order Gents' Furnishing Goods Louis Becker-=^^-. Merchant Tailor Dry Goods, |\lotions and Ladies' Sundries Ladies' Tailor-made suits a Specialty. 729 Fourth St. rine Stock of Suitings always on Hand San Rafael, Cal. E. K. Wood Lumber & Mill Co. Manufacturers and Dealers in Redwood and Pine Lumber SHINGLES AND LATH SASH, DOORS AND MILL WORK SAND, BRICK, LIME, CEMENT Hardware of All Kinds Paints and Oils Get our Prices on Drain Boards, Flour Bins, China Closets,. Etc. MILLS AND YARDS: SAN RAFAEL AND SAN ANSELMO Store: Fourth Street and Petaluma Avenue. San Anselmo, Main 281 'PHONES: i San Rafael Store " 78 " " Wharf " 14 Soups. RULES FOR STOCK. Put meat to cook in cold water; simmer slowly not less than, 5 hours, skimming occasionally. A piece of liver is an addition; or cooked meat or cooked bones will •give the rich hrown color without the use of burnt sugar. CARAMEL FOR COLORING SOUP. Melt 1 cup white sugar in a saucepan till it is dark; add slowly 1 cup of cold water, stirring briskly, and boil till it thickens. Keep in large mouthed bottle. Roast onions are also used. TO CLEAR SOUP. When hot add the well-beaten white of an egg, and as the soup boils up, after stirring in the egg, skim well. All milk soups are improved by the addition of cream, and a few drops of Worcestershire, Tabasco, celery salt or extract, and onion •extract. BOUILLON— Mrs. L. A. Lancel. Take from 4 to 5 pounds of beef, cover with cold water, add salt. "When boiled, skim and add % teaspoon of black pepper, 2 carrots, 2 turnips, 2 leeks, celery and parsley; boil from 4 to 5 hours, strain, and set aside. When to be used, roast one good sized onion dry, in the oven; stick whole cloves in it; put in the stock and boil 10 minutes. If liked, add half a glass of sherry. , SOUPSTOCK— Mrs. Orey J. Short. A beef shank bone, containing marrow, a piece of mutton neck and a joint of veal. Cut in small pieces and soak for several hours in enough water to cover. Add a stick of cinnamon, a couple of cloves, a cup of "barley, a bay leaf, a little brown sugar, a pinch, of oatmeal, mixed herbs and chopped vegetables. Place over a slow fire and simmer all day. Strain, season and put in a crock. Keep in cool place and it will keep several days. MARROWBALLS FOR SOUP— Mrs. W. F. Jones. Chop fine % cup of marrow gooid and fresh, and rub with it 1 cup of flour and a saltspoon of salt. Wet -with sufficient cold water to make like pastry, and roll into tiny balls like small marbles. Drop into boiling soup, boil 15 to 20 minutes, and serve. RAVIOLA— Mrs. W. J. Wickman. Make a paste of 2 cups flour, 2 eggs, % teaspoon salt, and water enough to make a stiff dough. Knead well and roll out Into a sheet as thick as thin cardboard ; cut it in half. ' Place one teaspoon of farce In regular rows on the paste 2 in. apart, moisten the upper part of ■paste and place carefully on top of the lower piece, pressing the two "together with the fingers or with a raviola rolling pin, forming small ■cushions between. Cut through the rows down and across, -with a pastry knife in such a way as to leave pieces about 2 in. square. Place ■the raviola on a board covered with a clean piece of muslin near the ■stove and dry thoroughly — when needed poach them a few at a time in «lear bouillon for ten minutes. When all are done place in a tureen and pour soup over raviola. Add a few teaspoons of grated parmesan ■cheese and serve. FARCE FOR RAVIOLA (FILLING)