High living

Now, these young women need money to carry on their work. One of their ways of raising this money is the sale of the book of recipes for which my stumbling words are to make a lame preface. Many of the recipes have been collected from among the peoples of far-flung lands who live upon the Hill. Necessity has taught them how to cook many things that would be the despair of your servant of the kitchen or your chef at the club. There is a tang of high living about these recipes — of the living of peoples who dwell upon a hill. If you buy this book you will help the work of the Telegraph Hill Neighborhood Association. You will make the soft hand reach farther. You will send more nurses and doctors to the beds of pain. You will help Education and Hopefulness in the endless struggle with Ignorance and Weakness. You will bring the browns and reds into cheeks now pale. You will let Happiness dance in eyes where Sorrow now sits and glooms. You will put one more flower on a dead child's grave. Don't you think it worth your while to buy the book ? It seems to me there is no nobler, no greater work than that which these young women and girls are doing and have done. When I think of it there comes to me out of the long ago a something learned beside a woman's knee — the same sort of woman as the ones who now are deifying American womanhood on Telegraph Hill. As I recall that something now it was the story of a voice that said : " Inasmuch as ye have done it unto one of the least of these my brethren, ye have done it unto me." Classification Soups Shell Fish Fish Fish Sauces Eggs Entrees Chicken Macaroni, Rice, Etc. Vegetables Salads Desserts Candies Breads Cakes Punches BARCELONA OLLA — Soak one cupful of Italian peas with one pound of codfish overnight in cold water. Take out the fish and squeeze the peas out of their skins. Boil two pounds of soup meat in four quarts of water, one onion and four cloves of garlic. Skin and add two and a half dozen of string beans, the peas, a piece of cabbage, one turnip, two carrots, one-quarter pound of ham, one-eighth pound salt pork, and boil slowly. When nearly done add some small peeled potatoes and one cheroza (cauined sausage), and a roll of meat prepared as follows : Sprinkle one pound of chopped beef with one teaspoonful chopped parsley and one clove of chopped garlic, one teaspoonful flour and one egg. Mix well and form into a roll. Put carefully into the soup and boil slowly for one hour. Strain off the soup, thicken with macaroni. Place the meat roll in a platter, pile the vegetables neatly around it, and pour over the sauce. HINDUSTANI SOUP STOCK — Into a saucepan put two to three pounds of knuckle of veal, or neck of mutton, six dozen button onions, one large bunch of celery, chopped, a ham bone or slice of ham, pepper and salt. Cover with two quarts of water and simmer until reduced to one and one-half quarts. Strain through piece of muslin and put in cool place.