The Federation cook book

Select heavy small lobsters rather than large ones. Put them in warm water and let them boil for about half an hour. Take from shells and claws all the meat that is eatable. Cut in blocks and let it cool thoroughly. Use mayonnaise dressing. Serve in a nest of lettuce on a dish. Mix about one-fourth of the dressing with the cut lobster. Put the rest of the dressing on top of the salad. Garnish, with tufts of the lettuce and the small claws of the lobster. — MRS. CHAS. WILLIAMS, S. Pasadena Ave. Cream Salad Dressing 4 tablespoons butter 1 tablespoon sugar 1 tablespoon flour 1 teaspoon salt 1 cup sweet milk 1 half cup vinegar 3 eggs 1 large teaspoon mustard Pinch of red pepper First melt the butter in sauce pan, add flour, stir till smooth. Add milk, stir till it begins to boil. Place pan in a larger one filled with hot water. Let cook a few minutes stirring occassionally so it won't lump. Beat eggs light, add to them salt, pepper, sugar and mustard which have been mixed dry. Add vinegar and stir all into the boiling mixture. Let cool and it is ready to use. — MRS. B. FIELDS, 704 E. Sixth St., Hanford. Crab Salad Boil the crabs and when done remove the meat in as large pieces as possible. Pour over this a French dressing made of salad oil, vinegar, pepper and salt. Serve with white lettuce leaves. Crab salad is much improved by remaining on ice a few hours. — MRS. MADGE LAWSON, 410 S. Pasadena Ave. Salad Dressing Romaine Mix together in a bowl, 1 teaspoon grated onion, 1 teaspoon of lemon juice and 1 saltspoon of salt, dry mustard, powdered sugar and white pepper, a tablespoon of vinegar, 3 tablespoon of olive oil. — B. L. TURNER. Boiled Salad Dressing 1 half teaspoon salt 1 and 1 half tablespoons sugar 1 half tablespoons flour 1 and 1 half tablespoons melted butter 1 fourth cup vinegar 1 teaspoon mustard A few grains cayenne Yolk of 2 eggs 3 quarters cup sweet milk Mix dry ingredients. Add yolk of eggs beaten lightly. Add to this scalded milk and cook in double boiler until thick. Add hot vinegar slowly. — Miss MYRTLE B. CRAIG. Teacher of Domestic Science, Lincoln Institute. Salad Dressing 2 eggs 6 tablespoons vinegar 4 tablespoons thick cream 1 teaspoon salt 1 half teaspoon mustard 1 tablespoon sugar Beat eggs, add all ingredients, put in double boiler. Just allow it to boil a minute, then add one piece of butter the size of a walnut. Put it away to cool. Thin with either milk or cream for use. Salad can be made of potatoes, onions, eggs and nuts if you have them. — Miss F. WELCHER 228 W. Third St., Hanford. CITY LIGHT IN EVERY HOME Patronize Your Own Plant You know what the Light Rates Were and what they Are Now. The City Light Plant made this change. . . It is giving the BEST light for the money in the world Join the 4000 Club and Become a User of MUNICIPAL Electricity Both Phones 605 Office, 72 North Fair Oaks Avenue Both Phones 250 Wiring and Appliances F. C. Sweetser GAS and ELECTRIC FIXtURES 43^45 East Union Street Pasadena, Cflifornia PRIVATE AMBULANCE LADY ATTENDANT Proprietors PASADENA CREMATORIUM 57 North Fair Oaks Avenue Telephone 52 Pasadena, California Phones Main 60 Established 1887 Poultry and Game in Season Our Own Cold Storage City Meat Market JOHN BREINER. Proprietor