NO. 24. BEEF TEA CUSTARD FOR IN- VADIDS (Original.) Mrs*. A. Norman Saxton, Orange, Cal.— One and one-half pounds thick round steak, one egg, seasoning (salt and pep- pe✪ Beef Tea Custard for Invalidsr.) Remove all fat and skin; cut up in small pieces; place in a double boiler and grad- ually bring to a bodl, then simmer two hours. Strain off liquid and add seasoning to taste. Break egg into a bowl and beat up well; add one- fourth pint beef tea; mix wall; pour into a greased cup; tie a buttered paper over top and steam very slowly for fifteen minutes. NO. 26. CATSUP. Miss Frances B. Welch, Twenty-fourth and F streets, San Diego, Cal. —One-half bushel tomatoes; six large onions; two pounds best brown sugar, one cup salt, 5c worth mixed spices, one teaspoon cayenne, one quart cider vinegar✪ Catsup. Wash tomatoes care- fully; cut up; boil all except vinegar one hour; strain; add vinegar; cook two hours. NO. 70. CHEESE CRAB. Miss C. Hern- stein, 2302 Budlong avenue, Dos Angeles- Take a large slice of good cheese, mash to a paste, with vinegar, mustard, salt and pepper; cook and serve on toasted crackers✪ Cheese Crab. Tastes like crab. NO. 81. CODOGNE. Elizabeth M. Bugbee, 2915 South Figueroa street, Dos Angeles— One ounce oil of bergamot, three drachms oil of neroli, one drachm oil of lemon, one drachm oil of orange, one drachm oil rosemary, one- half ounce oil lavender, one gallon perfum- er's alcohol. Put alcohol in bowl, pour in per- fumes and stir; pour in very slowly about a gill of water, but not enough to cloud It; put all in a demijohn and shake daily for a week before bottling. 94 COOKING AND OTHER RECIPES. NO. 28. CUCUMBER PICKLES. (Original.) Mrs. E. A. Stickney, 1028 South Hill street- Boil a salt brine that will bear up an egg, and pour over green cucumbers; let stand twenty- four hours, then wipe them dry. Take one part acetic acid to seven parts of water; boil this with some assorted spices✪ Cucumber Pickles and pour over the pickles. These are most excellent for keep- ing. NO. 89. CURRIE. L. Neilson, 1019 East 34th street, Los Angeles — Into a stewpan put a piece of butter size of an egg, slice into it an onion cut fine and a tart apple minced; brown thoroughly, stirring frequently; have some veal stock ready, pour in one or two cupfuls, according to quantity required; stir into this a tablespoon or more, according to taste, of the best East Indian currie powder; add half cup tomatoes, salt to taste and small quantity black pepper; thicken with a paste of flour✪ Currie mixed very smoothly and while stirring squeezing in slowly the juice of half a lemon. The principle is the same whether you are currying fish, meat or vegetables. NO. 100. FRENCH . MUSTARD. Mrs. T. Carroll, Anaheim, Cal.— Slice an onion in a bowl, and cover with good vinegar; after two days pour off the vinegar, add to it one teaspoon cayenne pepper, one teaspoon salt, one tablespoon sugar and mustard enough to thicken✪ French Mustard; set on stove until it boils. When cool it is ready for use.

AI-modernized reading of the original text

NO. 24. BEEF TEA CUSTARD FOR INVALIDS (Original.) Mrs. A. Norman Saxton, Orange, Cal.— One and one-half pounds thick round steak, one egg, seasoning (salt and pepper.) Remove all fat and skin; cut up in small pieces; place in a double boiler and gradually bring to a bodl, then simmer two hours. Strain off liquid and add seasoning to taste. Break egg into a bowl and beat up well; add one- fourth pint beef tea; mix wall; pour into a greased cup; tie a buttered paper over top and steam very slowly for fifteen minutes. NO. 26. CATSUP. Miss Frances B. Welch, Twenty-fourth and F streets, San Diego, Cal. —One-half bushel tomatoes; six large onions; two pounds best brown sugar, one cup salt, 5c worth mixed spices, one teaspoon cayenne, one quart cider vinegar. Wash tomatoes carefully; cut up; boil all except vinegar one hour; strain; add vinegar; cook two hours. NO. 70. CHEESE CRAB. Miss C. Hernstein, 2302 Budlong avenue, Los Angeles— Take a large slice of good cheese, mash to a paste, with vinegar, mustard, salt and pepper; cook and serve on toasted crackers. Tastes like crab. NO. 81. COLOGNE. Elizabeth M. Bugbee, 2915 South Figueroa street, Los Angeles— One ounce oil of bergamot, three drachms oil of neroli, one drachm oil of lemon, one drachm oil of orange, one drachm oil rosemary, onehalf ounce oil lavender, one gallon perfumer's alcohol. Put alcohol in bowl, pour in perfumes and stir; pour in very slowly about a gill of water, but not enough to cloud It; put all in a demijohn and shake daily for a week before bottling. NO. 28. CUCUMBER PICKLES. (Original.) Mrs. E. A. Stickney, 1028 South Hill street- Boil a salt brine that will bear up an egg, and pour over green cucumbers; let stand twentyfour hours, then wipe them dry. Take one part acetic acid to seven parts of water; boil this with some assorted spices and pour over the pickles. These are most excellent for keeping. NO. 89. CURRIE. L. Neilson, 1019 East 34th street, Los Angeles — Into a stewpan put a piece of butter size of an egg, slice into it an onion cut fine and a tart apple minced; brown thoroughly, stirring frequently; have some veal stock ready, pour in one or two cupfuls, according to quantity required; stir into this a tablespoon or more, according to taste, of the best East Indian currie powder; add half cup tomatoes, salt to taste and small quantity black pepper; thicken with a paste of flour mixed very smoothly and while stirring squeezing in slowly the juice of half a lemon. The principle is the same whether you are currying fish, meat or vegetables. NO. 100. FRENCH . MUSTARD. Mrs. T. Carroll, Anaheim, Cal.— Slice an onion in a bowl, and cover with good vinegar; after two days pour off the vinegar, add to it one teaspoon cayenne pepper, one teaspoon salt, one tablespoon sugar and mustard enough to thicken; set on stove until it boils. When cool it is ready for use.

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Beef Tea Custard for InvalidsBeef Tea PuddingCatsupCheese CrabCucumber PicklesCurrieFrench Mustard

The Times cook book, no. 2