The Federation cook book

One cup of white beans washed good in soda water put them in soak in a quart of water over night. Next morning put them in a double boiler in the same water and let simmer for eight hours, then drain off slowly; this makes a very nourishing soup for invalids and is also used as a stock. — MRS. C. P. COOPER, Los ANGELES. Oyster Bisque 1 pt. oysters 2 tablespoons corn starch 1 cup hot cream Salt and pepper to taste 1 pt. milk 1 tablespoon flour Pinch of mace 1 egg slightly beaten. Cook oysters in milk until edges curl. Strain off liquor and chop the oysters as fine as possible. Blend together corn starch, flour, salt and pepper to taste, mace, then add hot milk and cook thoroughly. When ready add chopped oysters and 1 cup hot cream thickened with the egg. Blend together and serve. — Miss IRENE RUTHERFORD^ 731 39th St., Oakland. Black Oyster Soup Four Ibs. of beef from round steak, boil in two quarts water, brown one teacupful of flour, add boiling broth, making smooth paste. Thin until it can be strained through cloth. Stir until thickened, add 1 pint of oyster juice. Let come to a boil, pour into hot soup tureen, add 1 pint of good cherry, add oysters last and a few small squares of browned bread. — MRS. LAURA TATE, HANFORD, CAL. Fish, Oysters and Entrees Baked Fish Take any good baking fish, make a stuffing of bread crumbs, mix with butter, salt peper and sage. Pour over a little hot water. Bake, basting often.— MRS. B. C. OFFUTT 87 MOUNTAIN ST., First Vice President Sojourner Truth Club. Jambalaya Boil rice and set aside. Chop ham in small pieces and fry, add onions and parsley chopped fine, tomatoes and shrimps ; season to suit taste ; let simmer a few minutes, then mix thoroughly in rice. — Miss ALICE GRIFFIN, BERKE- LEY. Creole Dish Boiled macaroni or spaghetti. Set aside. Take meat (any kind) left over from day before, grind, fry with chopped onions parsley, celery, add tomatoes, season to suit taste and mix in macaroni. — Miss ALICE GRIFFIN, 1626 Russell St., Berkeley. Tomato Relish Cut the bread out round and butter. Slice tomatoes to fit bread. Cover with grated Swiss cheese. Put a slice of thin bacon on top and brown in oven. Serve hot. — Miss FLORENCE P. WEIMER, PASADENA. Tomato and Sardine Appetizer Cut bread into round slices. Toast and butter. Take small tomatoes of uniform size. Peel and cut off top. Lay 2 small sardines and a half teaspoonful grated cheese on tomato. Make a drawn butter sauce seasoned with Tobasco sauce. Pour over appetizer. Set in oven three minutes and serve. — MRS. BERTHA L. TURNER. Coquilles of Sweetbread 4 blanched sweetbreads 1 half glass white wine 1 gill veloute sauce 2 truffles Scant teaspoon pepper 2 tablespoons good cream or 1 half ounce good butter 3 tablespoons mushroom liquor 6 mixed mushrooms 1 tablespoon salt Half teaspoon nutmeg Bread crumbs