Chapter M: J. B. Coffee (2)

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Wash it thoroughly and put into a pot that will hold plenty of water; the water should be cold; skim with great care; allow forty minutes for every pound after it has begun to boil. The goodness depends much on its being boiled gently and long. If it is to be eaten cold, lay it in a vessel which will admit of its being pressed with a heavy weight, as salt meat is very much improved by pressing.

MUTTON CHOPS

Trim off the superfluous fat, and broil over a bright fire; season and butter them when cooked; do not have them rare. They can also be fried by first dredging with flour or bread crumbs.

BAKED TONGUE

Season with common salt, a very little saltpetre, half a cup of brown sugar, pepper, cloves, mace and allspice, powdered fine. Let it remain for a fortnight, then take out the tongue, put it in a pan; lay on some butter; cover with bread crumbs, and bake slowly till so tender that a straw will easily go through it. To be eaten cold. Will keep a long time, and is very nice for tea.

FRIED LIVER

Cut it in slices, and lay in cold salt water to draw out the blood. Some place it over a slow fire till the liver turns white. Take it out, roll each piece in flour or bread crumbs, season and put in hot lard. Cover, and cook slowly, till the liver is tender, then uncover and fry quickly till brown. Another way is to pour boiling water on the liver for a few moments, and proceed as above.

IRISH STEW

Take five or six mutton chops; the same quantity of beef, veal and pork; six or eight Irish potatoes, peeled and quartered; three or four onions sliced, and salt and pepper to taste; add a pint of good gravy, flavored with catsup, if liked. Cover all very closely, and let it simmer slowly for two hours (never allowing it to stop simmering). A slice or two of ham is an improvement. Stir occasionally to prevent burning.

* * * * *

HARMONY IN THE HOME
THAT HAS A PIANO

WESTERN MUSIC CO. RENO, NEVADA

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SIERRA BEER Closer to a Temperance Drink
Than Any Other Beer. Phone 581

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BOILED BEEF’S TONGUE

Boil a medium sized tongue three hours, or until so tender a broom corn will go through it easily; skim frequently when it begins to boil. When first removed from the fire skin it and set away to cool. If a pickled tongue, the water should be cold when put on to boil; if a fresh one salt thoroughly half an hour before taking it up.

HASH ON TOAST

Cold pieces of beefsteak are nice, chopped fine, cooked in a little butter and water, and thickened with flour; pour over pieces of toast laid on a platter, and moisten with hot water, salted. Garnish with hard-boiled eggs.

HASH, WITH POTATOES

Cold pieces of beef, either boiled, broiled or baked, can be used for the dish. Free the meat from all pieces of bone, chop fine, and mix with two parts of potatoes to one of beef. Potatoes boiled with the skins on are best. They should be cold, and chopped not quite so fine as the meat. Put them in a spider with melted butter or clarified drippings, and just enough hot water to keep from burning. Season to taste, and keep stirring till the whole is cooked together. If liked crisp, let it remain still long enough to bake a crust on the bottom, and then turn out on a flat dish. Other meats may be used instead of beef.

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245 LAKE ST. PHONE 1592 RENO. NEVADA

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TO ROAST A SHOULDER OF MUTTON

Season and roast the same as beef, basting with butter and water till there is gravy enough to use. It requires to be cooked more than beef. Serve with currant jelly.

SOUSE

Clean pigs’ feet and ears thoroughly, and soak them a number of days in salt and water; boil them very tender and split open. (They are good fried.) To souse them cold, pour boiling vinegar over them, spiced with pepper corns and a little salt. They will keep good, pickled, for a month or two.

LAMB WITH RICE

Partly roast a small fore-quarter of lamb; cut it in pieces, and lay in a dish; season, and pour over a little water; boil a pint of rice till dry, salt it, and stir in a piece of butter, also the yolks of four well-beaten eggs, only reserving enough to put over the top; spread the rice and the remainder of the eggs over the lamb, to form a covering; bake a light brown.

TO GLAZE HAM

The ham should be a cold boiled one, from which the skin was removed when hot. Cover the ham all over with beaten egg; make a thick paste of cream, pounded cracker, salt and a teaspoonful of melted butter. Spread this evenly over the ham and brown in a moderate oven.

* * * * *

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ROYAL BEER If purchased by the Wife will keep
Husband Home. RENO BREWING CO.

* * * * *

BEEF’S HEART STUFFED

After washing the heart thoroughly cut it into dice one-half inch long; put into a saucepan with water enough to cover. Remove scum. When nearly done add a sliced onion, a stalk of celery chopped fine, pepper and salt and a piece of butter. Stew until the meat is very tender. Stir up a tablespoonful of Gold Medal Flour with a small quantity of water and thicken the whole. Boil up and serve.

BEEF STEWED WITH ONIONS

Cut two pounds of tender beef into small pieces, season with pepper and salt; slice one or two onions and add to it, with water enough to make a gravy. Let it stew slowly, till the beef is thoroughly cooked, then add some pieces of butter rolled in Gold Medal Flour, enough to make a rich gravy. Cold beef may be cooked in the same way, but the onions must then be cooked before adding them to the meat. Add more boiling water if it dries too fast.

BEEF TIMBALES

Free left-over meat from fat and gristle, put through meat chopper, cutting finely. To one pint of meal add one teaspoonful of salt, one-eighth teaspoonful of pepper, put one-half cup of stock or water, two tablespoonfuls of bread crumbs and one tablespoonful of butter together in a saucepan over the simmering burner; when hot, add to it the meat; take from the fire and stir in carefully two whole eggs, well beaten. Put mixture in buttered custard or timbale cups, stand in baking pan half filled with hot water. Bake in moderate oven fifteen to twenty minutes. Serve with tomato sauce.

FRIED TRIPE

Should be washed in warm water and cut into squares of three inches; take one egg, three tablespoonfuls of Gold Medal Flour, a little salt and make a thick batter by adding milk; fry out some slices of pork, dip the tripe into the batter and fry a light brown.

TRIPE STEW

Melt in stew kettle two tablespoonfuls lard, one of butter; add three medium-sized onions, three cloves and garlic, all chopped very fine; one cup chopped greens, a little parsley; one-quart can strained tomatoes, a pinch of dried mushrooms, if handy; pepper and salt to suit taste; six large potatoes cut in quarters, lastly, three pounds plain boiled tripe cut in thin strips. Add boiling water if too dry. Serve hot.

HASH

Take cold pieces of beef that have been left over and chop them fine; then add cold boiled potatoes chopped fine; add pepper and salt and a little warm water; put all in a frying-pan and cook slowly for about twenty minutes.

BEEF A LA MODE

Take a piece of meat, cross-rib is best, put a slice of bacon or some lard in the bottom of pot, then the meat, and fill up with water till the meat is covered; then take two onions, some pepper-corns, cloves, bay leaves, one carrot and a crust of brown bread, salt and some vinegar; pepper, sprinkle flour over top and boil slowly.

* * * * *

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START RIGHT
BUY A PIANO

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Than Any Other Beer. Phone 581

* * * * *

OX-TAIL SAUTE

About twenty cents worth of ox-tail for three people. Have them disjointed in pieces about an inch long. Take one large onion and brown in butter, one carrot, one turnip, one small piece of garlic, enough water to cover and cook slowly for four hours.

BOILED BEEF WITH CABBAGE—German Style

Take one head of cabbage, and after removing all soiled and bruised leaves, cut in sections lengthwise making about eight or nine pieces, leaving the piece of heart attached to each piece to hold it together. Place in the kettle on top of beef, which has been boiling some time; boil together for one hour. Salt to taste and pepper. Lift out the meat, let the cabbage boil a few moments longer in the beef broth and send it to the table.

HOT BEEF LOAF

Take three pounds of steak from the round and grind it through a chopper. Beat two eggs, pepper and salt, one and one-half of fresh, soft bread crumbs. Press this into a shallow, oblong, tin loaf-shaped pan and cover with about eight slices of salt pork, cut thin. Add one-half cupful of water to the pan, bake an hour, basting often, then put in on a warm platter, removing pieces of pork. Thicken the gravy in the pan with a little Gold Medal Flour, and one-half canful of stewed mushrooms; pour over and around the meat and serve hot. It is good when cold if cut in slices and served with lettuce salad.

BEEF PIE WITH POTATO CRUST

When you have used the best of a cold roast of beef take the small pieces, or as much as will half fill a granite baking pan; also any gravy, a lump of butter, a bit of sliced onion, pepper and salt, and enough water to make plenty of gravy; put over a fire, thicken by dredging in a tablespoonful of Gold Medal Flour; cover it up where it may stew gently. Now boil a sufficient quantity of potatoes to fill up your baking dish, mash smooth and beat light with milk and butter and lace in a thick layer on top of meat. Brush it over with egg, place the dish in an oven and let remain long enough to become brown. There should be a goodly quantity of gravy left with the beef, that the dish be not dry and tasteless.

ROLLED STEAK

Take a good rump steak, flatten and lay upon it a seasoning made of bread crumbs, parsley, pepper and salt, mixed with butter beaten to a cream. Roll up the steak, bind it evenly, and lay it in a dish with a cup of boiling water. Cover with another dish and bake forty minutes, baste often.

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SAUCES

CAPER SAUCE

Two tablespoonfuls butter, one tablespoonful Gold Medal Flour; mix well; pour on boiling water till it thickens; and one hard-boiled egg, chopped fine, and two tablespoonfuls of capers.

GIBLET SAUCE

Take the liver, heart, gizzard and neck of a chicken, wash and boil in salted water. Let boil till tender. Take them out with a skimmer and chop into coarse pieces. Put them back, add a little butter and thicken to a cream. Pepper and salt, boil a few minutes and serve.

SAUCE ROBERT

One cup brown sauce made with stock, one teaspoonful sugar, one teaspoonful mustard, one tablespoonful vinegar. Simmer five minutes.

TOMATO MUSTARD

One peck of ripe tomatoes, boiled with two onions, six red peppers, four cloves of garlic, for one hour; then add a half pint or half pound salt, three tablespoonfuls black pepper, half ounce each ginger, allspice, mace, cloves; boil again for one hour longer, and when cold add one pint of vinegar and a quarter pound of mustard; and if you like it very hot, a tablespoonful of cayenne.

MINT SAUCE

Mix one tablespoonful of white sugar to a half teacupful of good vinegar; add the mint and let it infuse for half an hour in a cool place before sending to the table. Serve with roast lamb or mutton.

CELERY SAUCE

Mix two tablespoonfuls Gold Medal Flour with half teacupful butter, have ready a pint of boiling milk; stir the flour and butter into the milk; take three heads of celery, cut into small bits and boil for a few minutes in water, which strain off; put the celery into the melted butter and keep stirred over the fire for five or ten minutes. This is very nice with boiled fowl or turkey.

CURRANT JELLY SAUCE

Melt one-half glass currant jelly over slow fire. Add one cup hot brown sauce; stir well and simmer one minute.

CREAM OR WHITE SAUCE

One cupful milk, a teaspoonful Gold Medal Flour and a tablespoonful of butter, salt and pepper. Heat butter in pan when hot, but not brown, add the flour. Stir until smooth; gradually add the milk. Let it boil up once. Season with salt and pepper and serve. This is nice to cut cold potatoes into and let them heat through. They are then creamed potatoes. It also answers as a sauce for other vegetables, omelets, fish and sweetbreads, or, indeed, for anything that requires a white sauce. If you have plenty of cream, use it, and omit the butter.

HOLLANDAISE SAUCE

Cream one-half cup butter. Add four well-beaten egg yolks, then the juice of one-half of a lemon, one-half teaspoonful of salt and a dash of cayenne. Pour a cupful of hot water in slowly. Mix and set in a saucepan of hot water. Stir until the sauce becomes a thick cream. Do not allow it to boil. Stir a few minutes after removing from the fire. It is a fine sauce for fish, asparagus or cauliflower.

* * * * *

HARMONY IN THE HOME THAT HAS A PIANO

WESTERN MUSIC CO. RENO, NEVADA

* * * * *

ROYAL BEER Small Percentage of Alcohol,
Large Percentage of Extracts

* * * * *

GOVERNOR’S SAUCE

Slice one peck of green tomatoes, sprinkle heavily with salt and let them stand over night. Drain well in the morning; cover them with vinegar; simmer them with six large onions, three red peppers, one teaspoonful each of mustard, ginger, pepper, a pinch of red pepper, a cupful of brown sugar, and a cupful of grated horseradish. Let them all simmer a trifle over two hours.

SAUCE PIQUANTE

To one cup brown sugar add one tablespoonful each of chopped capers and pickles and simmer five minutes.

SALMON SAUCE

Yolk of one egg, well beaten, one-half cupful of vinegar. Stir in rapidly one-half tablespoonful of sugar, salt and pepper, two tablespoonfuls of milk, two tablespoonfuls of cream. Let come to a boil, then cool and put over salmon.

APPLE SAUCE

Peel, quarter, and core, rich, tart apples; put to them a very little water, cover them, and set them over the fire; when tender, mash them smooth, and serve with roasted pork, goose or duck.

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245 LAKE ST. PHONE 1592 RENO. NEVADA

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HORSERADISH SAUCE

A good-sized stick of horseradish is required, which should be grated into a bowl and a teaspoonful of mustard, a little salt, one-quarter of a pint of cream and vinegar to taste added. Stir all well together.

CHILI SAUCE

Two quarts of ripe tomatoes, four large onions, four chili peppers; chop fine, then add four cupfuls vinegar, three tablespoonfuls brown sugar, two of salt, two teaspoonfuls each of cloves, cinnamon, ginger, allspice and nutmeg; boil all thoroughly together and bottle after straining through a colander.

MUSHROOM SAUCE

Dissolve one-half teaspoonful of extract of beef in one-half pint of boiling water. Fry one minced onion and one chopped carrot in a little butter or dripping until lightly browned; pour the liquid over them, let all boil together for ten minutes and add a dessert-spoonful of mushroom ketchup, skim, strain, and it is ready for the table.

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EGGS

HAM AND EGGS

Fry the ham quickly; remove from the pan as soon as done. Drop the eggs, one at a time, into the hot fat; be careful not to let the yolks break and run, and keep the eggs as much separated as possible, to preserve their shape. The ham should be cut in pieces the right size to serve and, when the eggs are done, one should be laid on each piece of ham. If any eggs remain, they can be placed uniformly on the edge of the platter.

CURRIED EGGS

Slice two onions and fry in butter, add a tablespoonful curry powder and one pint good broth or stock, stew till onions are quite tender, add a cupful of cream thickened with arrowroot or rice flour, simmer a few moments, then add eight or ten hard-boiled eggs, cut in slices and beat them well, but do not boil.

OMELET SOUFFLE

Take three eggs, two ounces of butter, one dessert-spoonful of chopped parsley, one salt-spoonful of chopped onions, one pinch of dried herbs. Beat the whites of the eggs to a very stiff froth; mix the yolks with the parsley and a little salt and pepper. Stir the herbs gently into them and continue as in a plain omelet. Fold the omelet and serve immediately.

OMELET

Six eggs, whites and yolks, beaten separately; half pint of milk, teaspoonful corn starch, one teaspoonful baking powder, and a little salt; the whites, beaten to a stiff froth, last; cook in a little butter.

SPANISH OMELET

Mince very fine enough ham, fat as well as lean, as will fill a small teacup and add two finely-chopped small onions, such as are used for pickling. Beat six eggs, stir the ham into them and fry the omelet the usual way, folding it over when done.

SCRAMBLED EGGS

3 eggs,
½ teaspoonful salt,
⅓ cup milk or water,
Sprinkle with pepper,
1 teaspoonful butter.

Beat the eggs slightly, add the milk and seasoning. Cook in a hot, buttered frying pan, stirring constantly until thick. Serve hot.

OMELET AU NATURAL

Break eight or ten eggs into a basin; add a little salt and pepper, with a tablespoonful of water; beat the whole well with a spoon or whisk. In the meantime put some fresh butter into an omelet pan, and when it is nearly hot, put in an omelet; while it is frying, with a skimmer spoon raise the edge from the pan that it may be properly done. When the eggs are set and one side is a fine brown, double it half over and serve hot. These omelets should be put quite thin in the pan; the butter required for each will be about the size of a small egg.

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+——-+——————————————————————————————————+——-+
| K | | K |
| I | WESTERN MUSIC CO. | I |
| M | | M |
| B | | B |
| A | PIANOS and PLAYER PIANOS | A |
| L | | L |
| L | 12-14 EAST FOURTH ST. RENO, NEV. | L |
+——-+——————————————————————————————————+——-+

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Sierra Beer for Health Phone 581

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EGGS A LA MODE

Remove skin from ten tomatoes, medium size, cut in a saucepan, add butter, pepper and salt; when sufficiently boiled, beat up five or six eggs, and just before you serve turn them into the saucepan with the tomatoes, and stir them one way for two minutes, allowing them time to be well cooked.

OMELET

Six eggs, whites and yolks beaten separately. One cupful milk, one tablespoonful of butter melted in the milk, one tablespoonful of Gold Medal Flour; cook slowly in a buttered skillet, on top of the stove, without stirring.

POACHED OR DROPPED EGGS

Fill a pan with boiling, salted water. Break each egg into a wet saucer and slip it into the water; set the pan back where water will not boil. Dip the water over the eggs with a spoon. When the white is firm and a film has formed over the yolk, they are cooked. Take them up with a skimmer, drain and serve hot, on toast. Season with salt.

EGGS AND BACON

Cut eight slices of bacon very thin, and fry until crisp; take them out and keep hot in the oven. Break four eggs separately into the boiling fat and fry until brown. Serve with the eggs laid over the bacon, and small fried pieces of bread placed round. Hash may be used instead of bacon.

POACHED EGGS

Have the water boiling, and the toast moistened in a little salt water, and buttered. Break the eggs, one by one, carefully into the water, let them boil till the white sets, remove with an egg slice, pare off the ragged edges and lay each egg upon a slice of toast; put over bits of butter, salt and pepper. Eggs require to be quite fresh to poach nicely.

EGGS A LA CARACAS

Chop finely two ounces smoked dried beef freed from the fat and outside skin. Add one cupful tomatoes, one-fourth cupful grated Old English cheese, a few drops of onion juice and a few grains each of cinnamon and cayenne. Melt two tablespoonfuls butter, add mixture and when heated, add three eggs slightly beaten. Cook until of a creamy consistency, stirring continually and scraping from bottom of pan.

CURRIED EGGS

Boil eight eggs hard, and cut into thick slices. Cook together in a saucepan a tablespoonful of butter and a heaping tablespoonful of Gold Medal Flour into which has been stirred a teaspoonful of curry powder. Stir until smooth, then add a large cupful of skimmed soup stock and cook, stirring all the time, to a smooth sauce. If too thick, add more stock. When smooth and of the consistency of cream, add salt and pepper to taste and lay into the sauce the sliced eggs, sprinkled lightly with salt. Cook until very hot.

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_Eat Chism’s Quality Ice Cream_

* * * * *

ROYAL BEER Small Percentage of Alcohol,
Large Percentage of Extracts

* * * * *

SHIRRED EGGS

Butter an egg shirred or small vegetable dish, cover bottom and side with fine bread crumbs. Add an egg very carefully, cover with seasoned bread crumbs, and bake in a slow oven until white is firm and crumbs are brown.

FRIED EGGS

Fried eggs are cooked as buttered eggs without being turned. They are usually fried with bacon fat, which is taken by spoonfuls and poured over the eggs. Do not have the fat too hot as that will give the egg a hard, indigestible crust.

BUTTERED EGGS

Melt one tablespoonful of butter, slip in an egg and cook until the white is firm. Turn over once while cooking, and use just enough butter to keep it from sticking.

BREAD OMELET

2 tablespoonfuls bread crumbs,
1 speck salt,
1 speck pepper,
2 tablespoonfuls milk,
1 egg,
½ teaspoonful butter.

Soak the bread crumbs in the milk for fifteen minutes, then add the salt and pepper. Separate the yolk and the white of the egg and beat until light. Add the yolk to the bread and milk and cut in the white. Turn in the heated buttered pan and cook until set. Fold and turn on heated dish.

ASPARAGUS OMELET

Omelet,
1 cup white sauce,
1 can asparagus.

Follow any of the above omelet recipes. Make white sauce. Add asparagus, drained and rinsed, to the white sauce, spread some of the mixture over half of the baked omelet, fold over the other half, turn on platter and pour over the rest of the sauce. Use the cut asparagus. Cooked peas, cauliflower, or remnants of finely chopped cooked chicken, veal or ham may be used in place of the asparagus.

EGGS AND TOMATOES

Scrambled eggs with tomatoes make an appetizing luncheon dish. Take two good-sized tomatoes, peel, cut them in pieces, and fry them in a little hot olive oil. When cooked drain off the liquid and take four eggs well beaten, add some cream, and scramble. Mix the tomatoes with the eggs, seasoning with salt and pepper to taste. Serve on thin slices of toast.

EGGS AND SPAGHETTI

Take spaghetti and cook it with a cupful of grated cheese. When the spaghetti and cheese are cooked, add slices of hard-boiled eggs. Serve in a bowl garnished with pieces of soft toast.

Among many other excellent dishes made with this paste are fried chicken with spaghetti and tomato jelly and macaroni au gratin in an Edam cheese case.

EGGS IN BAKED POTATOES

6 eggs,
6 potatoes,
6 tablespoonfuls grated cheese,
6 tablespoonfuls butter.

Bake the potatoes, cut off the top and remove half of the inside of potato, in its place drop an egg raw, salt, cayenne pepper, 1 teaspoonful cheese in each and 1 teaspoonful butter. Put back into a hot oven for 4 minutes.

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START RIGHT
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VEGETABLES

SWEET POTATOES—Southern Style

4 boiled sweet potatoes,
¼ pound butter,
1 tablespoonful water,
Lemon juice,
¼ cup brown sugar.

Skin boiled potatoes and quarter. Place in baking dish, with butter on top; sprinkle with the brown sugar; add the water and a little lemon juice. Brown in oven and serve hot.

GLAZED SWEET POTATOES

6 medium sized potatoes,
½ cup sugar,
¼ cup water,
3 tablespoonfuls butter.

Wash and pare potatoes. Cook ten minutes in boiling, salted water. Drain, cut in halves lengthwise, and put in a buttered pan. Make a syrup by boiling three minutes the sugar and water; add butter. Brush potatoes with syrup and bake 15 minutes, beating twice with remaining syrup.

SPINACH WITHOUT WATER

The following method is very little known and has the advantages of preserving all the nutriment in the spinach and avoiding the use of boiling water.

Having washed and drained the spinach very thoroughly, cut it up in coarse pieces and put it in a saucepan in which you have heated three and a half ounces of butter to every pound of spinach. Add salt, grated nutmeg and cook sharply.

SPINACH “AU NATURAL”

Having cooked the spinach in salt water as before, wash and drain the leaves carefully, then remove all water and give them a few strokes with the knife without chopping them up. Put them into a frying pan in which you have heated some butter; salt to taste and serve very hot.

This method of preparing spinach is very much appreciated in Italy, where they add filets of anchovies to it.

DUCHESSE POTATOES

Mashed potatoes,
1 egg.

Take freshly boiled and mashed potatoes or some that are left over, add to them the beaten yolk of egg, place in a greased tin and form in balls, hearts or flat cakes, brush with the beaten white, and brown in oven.

POTATOES WITH CHEESE

Hash eight cold boiled potatoes, mix them with one-half cupful of cream, half an ounce of good butter, a pinch of salt and pepper and a very small dash of grated nutmeg. Place them in a dish, sprinkle over them two tablespoonfuls of grated American cheese, two tablespoonfuls of grated bread crumbs, a large teaspoonful of melted butter, and brown in the oven for ten minutes.

BAKED PEPPERS

Cold rice and stewed tomatoes can be made into a delicate filling for peppers by seasoning highly with spices and a little onion. These can either be baked directly or can first be fried in hot butter or olive oil, then put in a baking dish covered with a cupful of white stock and baked for half an hour or more. All baked peppers are better when cooked in stock.

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LYONNAISE POTATOES (No. 1)

Cook one onion thickly sliced in three tablespoonfuls butter until delicately browned. Remove onion and keep in a warm place. Add three cups cold boiled potatoes, cut in slices; sprinkle with salt, pepper, and stir until well mixed with butter. Press to one side of spider and let brown richly underneath, then sprinkle onions over potatoes; let heat thoroughly; turn on a hot serving platter, top side down; sprinkle with finely chopped parsley. Cooking the onion separately lessens the danger of burning.

LYONNAISE POTATOES (No. 2)

1 pint boiled potatoes, cold,
½ teaspoonful salt,
Speck of pepper,
1 teaspoonful chopped onion,
2 tablespoonfuls beef dripping or butter,
2 tablespoonfuls chopped parsley.

Cut the potatoes into slices, season with the salt and pepper. Fry the onions in the dripping till light brown, put in the potato and cook till it has taken up the fat. Add the chopped parsley and serve.

ARTICHOKE SAUTE

Cut six fine, green artichokes into quarters and remove the chokes. Trim the leaves neatly and parboil them five minutes in salted water, drain. Lay them in a casserole, season with salt, pepper and one-fourth cupful butter; one-fourth cupful mushrooms, chopped fine, may be added. Cover and cook in a moderate oven twenty-five minutes. Serve with any desired sauce. Hollandaise is best.

BAKED BEANS

1 quart navy beans,
½ pound fat salt pork, or
1½ pounds brisket of beef,
½ tablespoonful mustard,
1 tablespoonful salt,
2 tablespoonfuls molasses,
3 tablespoonfuls sugar,
1 cup boiling water.

Wash, pick beans over, cover with cold water and let soak over night. In the morning cover with fresh water, heat slowly and let cook just below the boiling point until the skins burst, which is best determined by taking a few on the tip of the spoon and blowing over them; if done, the skins will burst. When done, drain beans and put in pot with the brisket of beef. If pork is used scald it, cut through the rind in half-inch strips, bury in beans, leaving rind exposed. Mix mustard, salt, sugar, molasses and water, and pour over beans and add enough more water to cover them. Cover pot and bake slowly six or eight hours. Uncover pot the last hour so that pork will brown and crisp.

BRUSSELS SPROUTS

For Six Persons. Time of Preparation, Two Hours

3 pounds Brussels sprouts,
3 ounces butter,
1 tablespoonful Gold Medal Flour,
1 pint stock,
A pinch of nutmeg,
A pinch of carbonate of soda,
A pinch of pepper,
Salt,
1 teaspoonful chopped parsley,
½ teaspoonful chopped onion.

Throw the sprouts, after removing the outer leaves, into three quarts boiling water, with salt and a pinch of carbonate of soda. After bringing up to the boil again, take the sprouts out and drain on a sieve and then on a dry cloth, so that no water remains in them.

Brown an ounce of the butter with the flour and sugar, add the stock, chopped onion and parsley, pepper, nutmeg and the remaining butter. Boil up well, then put in the sprouts and allow all to simmer gently for half an hour.

* * * * *

HARMONY IN THE HOME
THAT HAS A PIANO

WESTERN MUSIC CO. RENO, NEVADA

* * * * *

SIERRA BEER Closer to a Temperance Drink
Than Any Other Beer. Phone 581

* * * * *

CARROTS A LA CYRANO

To make the dish, the tenderest young, sweet carrots are chosen. These are scraped and boiled tender. Then they are cut lengthwise in halves, dipped in thickest honey and placed in a baking dish, with the bottom thinly covered with olive oil. They are then thickly sprinkled with grated cheese and salt and placed in a hot oven and browned over for perhaps fifteen minutes.

BAKED CAULIFLOWER

1½ pounds cauliflower,
2 ounces butter,
1 gill cream,
½ tablespoonful meat extract,
2 tablespoonfuls flour,
A pinch of ground mace.

Boil the cauliflower. Heat one and a half ounces butter and two tablespoonfuls Gold Medal Flour to a golden brown, add the cream and half a pint of the water in which the cauliflower has been boiled, with half a teaspoonful meat extract dissolved in it. Boil this sauce till thick, then flavor with ground mace. Strain and pour over the cauliflower, which has been placed in a deep dish. Melt the remaining half ounce butter, pour it over, sprinkle with grated Parmesan cheese and bake in a hot oven, standing the dish in a pan of boiling water.

ESCALLOPED CORN

6 ears of cooked corn, or
1 can of corn,
½ cup corn liquid,
3 tablespoons cream,
1 teaspoonful sugar,
1 teaspoonful salt,
⅛ teaspoonful pepper,
2 tablespoonfuls Gold Medal Flour,
1 cup bread crumbs,
1 tablespoonful butter.

Cut fresh boiled corn, too old to serve on cobs, from the cob; or use the pulp of one can of corn.

Mix corn with the salt, pepper, flour and sugar and add the liquids. Melt the butter, mix with the bread crumbs and cover bottom of a pudding dish with half of the crumbs, add the corn mixture and cover with the rest of the crumbs. Bake in a moderate oven about twenty minutes, and serve hot in pudding dish.

MACARONI WITH TOMATOES AND MUSHROOMS

½ pound macaroni,
2 quarts boiling water,
2 teaspoonfuls salt,
1 tablespoonful butter,
1 small onion, cut fine,
1 teaspoonful Gold Medal Flour,
Cup of hot beef or chicken stock,
1 pint stewed tomatoes,
1 tablespoonful finely chopped mushrooms,
1 teaspoonful salt,
Cayenne pepper,
1 teaspoonful parsley, chopped,
3 tablespoonfuls grated Parmesan cheese.

Add salt and then the macaroni to the boiling water. Let boil 20 minutes, stirring to avoid sticking to the bottom of the kettle. Drain in colander; pour 1 cupful of cold water through it; then return to cleared kettle.

DUTCH ONION PIE

Slice six onions, fry in butter to delicate brown, add one-half cupful of milk, one-half cupful of cream, one tablespoonful Gold Medal Flour, one well beaten egg; salt to taste. Have ready a baked pie crust in usual pie pan and pour in onion mixture. Return to oven and bake to good brown. White of egg may be added to top. This is a most excellent Holland Dutch dish.

* * * * *

_Eat Chism’s Quality Ice Cream_

* * * * *

ROYAL BEER If purchased by the Wife will keep
Husband Home RENO BREWING CO.

* * * * *

SPAGHETTI ITALIENNE

¾ pound spaghetti,
3 quarts boiling water,
1 tablespoonful salt,
2 tablespoonfuls butter,
⅛ teaspoonful salt,
⅛ teaspoonful white pepper,
A little nutmeg,
1 cup tomato sauce,
2 ounces grated Parmesan or Swiss cheese or 1 ounce of each.

Slide spaghetti without breaking it, in the boiling water gradually and boil 25 minutes. Drain, place butter in sauce pan, salt, pepper and nutmeg, let cook a few minutes, add the hot tomato sauce, gently mix with a fork, then add cheese and mix well again with a fork for one minute or longer. Dress on a hot dish and serve.

SPINACH COOKED IN BUTTER

Cook the spinach leaves in a pan with salted water. Wash them freely with water to remove the sand which they may contain completely. Drain them, press out the moisture and chop them up very fine. Heat some butter in a saucepan, add the chopped spinach, stir them up with a long wooden spoon, adding a little butter. This will work out the moisture. Season them to taste with salt and a little scraped nutmeg. Finish by adding an ounce and a half of fine butter.

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245 LAKE ST. PHONE 1592 RENO. NEVADA

* * * * *

MACARONI ESCALLOPED

Break half a pound of macaroni into short lengths and cook until tender in plenty of salted water. Make a sauce of two level teaspoonfuls each of Gold Medal Flour and butter mixed together and one cupful of cream cooked together five minutes. Add half a level teaspoonful of salt and a saltspoonful of pepper. Stir in one egg and take from the range at once. Put the macaroni into a buttered baking dish in alternate layers with the sauce and pour over all one-quarter cupful of milk and one-quarter pound grated cheese melted together. Pour this mixture all over the top, so that it will be well distributed through the dish. Cover with fine bread crumbs and brown in a quick oven.

CHILI CON CARNE

One and one-half pounds Mexican Chili beans, 6 good sized onions, 6 cloves garlic, 1 can tomatoes, ½ teaspoonful paprika, a bay leaf, 1½ pounds hamburger, 3 tablespoonfuls of Gebhardt’s Eagle Chili Powder, salt to taste. Soak the beans overnight, then cook until done, add can of tomatoes and paprika, bay leaf, salt, slice the onions and garlic, fry until done.

Put the hamburger into a perfectly dry frying-pan, no grease, cook until it is separated and dry, make a paste of the chili powder, add all to the beans and cook a little longer.—Mrs. E. F. Kiessling.

* * * * *

_Eat Chism’s Quality Ice Cream_

* * * * *

Pickles and Spiced Fruits

FRENCH PICKLES

Slice green tomatoes with onions, add salt, let stand over night, drain thoroughly and let boil one-half hour with vinegar; sugar to taste; white mustard seed, allspice, cloves, cinnamon, ginger and little mustard.—Mrs. Cora Dixon.

GREEN PEPPER MANGOES

Secure nice large peppers; cut a slit in them and take out the seed. Slice a head of cabbage very fine, salt it as for slaw, and mix very thick with black mustard seed; fill the peppers with this dressing and sew up the slit. Lay them in a jar and pour over enough cold vinegar to cover them.

GREEN TOMATO PICKLE

Slice one peck of green tomatoes; add one cup of salt, and let them stand over night; drain the water from them and add one gallon of vinegar, one large spoon of allspice, one teaspoonful of cloves, one tablespoonful of cinnamon, a half teaspoonful of ground mustard, four cups of sugar, one cup of grated horseradish, and simmer together ten minutes; add more sugar.

SWEET TOMATO PICKLES

Eight pounds of ripe tomatoes, four pounds of sugar, a half ounce of cloves, a half ounce of allspice and a half ounce of cinnamon. Peel the fruit and boil one and a half hours; when partly cold add a half pint of vinegar. Put away in jars.

PICCALILLI

Mix tomatoes, chopped and drained, with chopped onions, red and green peppers and horseradish; add spices, sugar and a little curry powder; cover with vinegar and boil one hour.

WATERMELON PICKLES

Boil the melon until you can stick a fork through it readily. To seven pounds of fruit take three pounds of sugar, one quart of vinegar and one ounce each of cinnamon, cloves and allspice. Scald the vinegar, put sugar and spices in, and pour over the melon. Do this for three mornings.

BRINE FOR CUCUMBERS

Wash them in clear water, lay them in a jar, and sprinkle them well with salt; as you lay in fresh cucumbers, add more salt. They will make their own brine.

CHOW CHOW

Twenty-five young, tiny cucumbers, fifteen onions sliced, two quarts of string beans, cut in halves, four quarts of green tomatoes, sliced and chopped coarsely, two large heads of white cabbage. Prepare these articles and put them in a stone jar in layers with a slight sprinkling of salt between them. Let them stand twelve hours, then drain off the brine. Now put the vegetables in a kettle over the fire, sprinkling through them four red peppers, chopped coarsely, four tablespoonfuls of mustard seed, two tablespoonfuls each of celery seed, whole allspice, and whole cloves and a cupful of sugar. Pour on enough of the best cider vinegar to cover; cover tightly and simmer well until thoroughly cooked. Put in glass jars when hot.

* * * * *

_Eat Chism’s Quality Ice Cream_

* * * * *

Sierra Beer for Health Phone 581

* * * * *

TOMATO CATSUP

Cut the tomatoes in two and boil for half an hour, then press through a hair sieve and add spices in the proportion given below, after which boil for about three hours over a slow fire. Remove from fire, turn it out, and let stand till next day, when you must add half a pint of vinegar for each peck of tomatoes. For every like amount of the vegetable, add, while boiling, one-eighth of an ounce of red and one-quarter of an ounce of black pepper. Half an ounce each of mace, allspice and cloves, and two ounces of mustard. Salt to suit, put in a little ginger, and essence of celery, if you so desire. Bottle, seal and cork and put in a dark, cool place.

MIXED PICKLES

Slice in an earthen jar one peck of green tomatoes, six large onions, and pour over them one cupful of salt. Let stand twenty-four hours and drain. Add one quart of cider vinegar, three pounds of brown sugar, one-eighth of a pound of white mustard seed, one teaspoonful of ground cloves, one teaspoonful of ginger, two teaspoonfuls of mustard, one teaspoonful of cayenne pepper and cook slowly for fifteen minutes.

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245 LAKE ST. PHONE 1592 RENO. NEVADA

* * * * *

PICKLED CHERRIES

Stone five pounds of cherries. Take one quart of vinegar, two pounds of sugar, one-half ounce each of cinnamon and mace. Grind the spices and tie them in a muslin bag; boil the spices, sugar and vinegar together and pour hot over the cherries.

ECONOMY VINEGAR

Save the sound cores and the parings of apples used in cooking. Put into a jar, cover with cold water, stand in a warm place, add one-half pint of molasses to every two gallons. Cover the jar with gauze; add more parings and cores occasionally. This will make a good vinegar.

PICKLED BEETS

Take the beets when cold, slice them across. Make a liquid of half vinegar and water, a little salt and pepper, a tablespoonful of sugar and put the beets in this. This is only for present use, as if they stand too long they turn white. You can make a bag of spices and boil with them, also a few whole cloves.

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Jams and Jellies

APPLE JELLY

Select sound, red, fine-flavored apples not too ripe; wash, wipe and core; place in a granite kettle, cover with water and let cook slowly until the apples look red. Pour into a muslin bag and drain; return juice to a clean kettle and boil one-half hour; skim. Now measure and to every pint of juice, allow a pound of sugar; boil quickly for ten minutes. Red apples will give jelly the color of wine while that from light fruit will be like amber.

SPICED FRUITS

These are also called sweet pickle fruits. For four pounds prepared fruit allow one pint vinegar, two pounds brown sugar, one-half cup whole spices—cloves, allspice, stick cinnamon, and cassia-bude. Tie spices in thin muslin bag, boil ten minutes with vinegar and sugar. Skim, add fruit, cook till tender. Boil down syrup, pour over fruit in jars, and seal. If put in stone pots, boil syrup three successive mornings and pour over fruit. Currants, peaches, grapes, pears and berries may be prepared in this way, also ripe cucumbers, muskmelons, and watermelon rind.

PLUM JELLY

Take plums not too ripe, put in a granite pan and set in a pan of water over the fire. Let the water boil gently till all the juice has come from the fruit, strain through a flannel bag and boil with an equal weight of sugar twenty minutes.

CRAB-APPLE JELLY

Select juicy apples. Mealy ones are no good. Wash and quarter and put into a preserving kettle over the fire with a teacupful of water. If necessary add more water as it evaporates. When boiled to a pulp strain the apples through a flannel bag, then proceed as for other jelly.

PRESERVED PEACHES

Select the yellow red-cheeked ones if possible (skin same as tomatoes, by pouring on boiling water, then thrusting them in cold water and separate in halves). Proceed as for preserving cherries, only using three-quarters of a pound of sugar to every pound of fruit.

PRESERVED CHERRIES

Select the large cherries, remove the stems and stone them carefully. To each pound of sugar allow one pound of cherries. Put fruit in granite pan and pour over them the sugar. Stir up and let stand over night to candy. In the morning put all into the preserving pan, place on the stove and boil gently until the cherries look clear, skimming off the scum as it rises. When the cherries have become quite clear, remove the pan from the stove and seal. Keep in dry, dark closet.

PRESERVED TOMATOES

A pound of sugar to a pound of tomatoes. Take six pounds of each; the peel and juice of four lemons and a quarter of a pound of ginger tied up in a bag; put on the side of the range and boil slowly for three hours.

* * * * *

_Eat Chism’s Quality Ice Cream_

* * * * *

ROYAL BEER Small Percentage of Alcohol,
Large Percentage of Extracts

* * * * *

STRAWBERRY JAM

To six pounds of strawberries allow three pounds of sugar. Procure some fine scarlet strawberries, strip off the stalks and put them into a preserving pan over a moderate fire, boil them for half an hour, keeping them constantly stirred. Break the sugar into small pieces and mix them with the strawberries after they have been removed from the fire. Then place it again over the fire and boil for another half hour very quickly. Put it into pots, and when cold cover it over with brandy papers and a piece of paper moistened with the white of an egg over the tops.

LEMON MARMALADE

Peel as many lemons as you wish and take out every seed. Boil the peel until very soft, add juice and pulp with a pound of sugar to a pound of lemons. Boil until thick and bottle.

GRAPE MARMALADE

Take sound grapes, heat and remove the seeds, then measure, and allow measure for measure of fruit and sugar. Place all together in a preserving kettle and boil slowly twenty-five minutes; add the juice of one lemon to every quart of fruit. Set away in jelly glasses.

TO PRESERVE PLUMS

To every pound of fruit allow three-quarters of a pound of sugar. Divide the plums, take out the stones, and put the fruit on a dish with pounded sugar strewed over; the next day put them into a preserving pan and let them simmer gently by the side of the fire for about thirty minutes, then boil them quickly; removing the scum as it rises, and keep them constantly stirred, or the jam will stick to the bottom of the pan. Crack the stones and add the kernels to the preserve when it boils.

QUINCE PRESERVES

Pare and core the fruit and boil till very tender. Make a syrup of a pound of sugar for each pound of the fruit and after removing the scum boil the quinces in this syrup for one-half hour.

PRESERVED LEMON PEEL

Make a thick syrup of white sugar, chop the lemon peel fine and boil it in the syrup ten minutes; put in glass tumblers and paste paper over. A teaspoonful of this makes a loaf of cake, or a dish of sauce nice.

BLACKBERRY JAM

Crush a quart of fully ripe blackberries with a pound of the best loaf sugar pounded very fine; put it into a preserving pan, and set it over a gentle fire until thick, add a glass of brandy, and stir it again over the fire for about a quarter of an hour; then put it into pots and when cold tie them over.

* * * * *

MARRIED LIFE
START RIGHT
BUY A PIANO

WESTERN MUSIC CO. RENO, NEVADA

* * * * *

As you start married life you may want select apartments If so, come and see us; we will make you feel at home

Saturno Hotel

MRS. W. FUNK, Proprietor

Furnished Housekeeping Apartments

Rooms Single or En Suite. Steam Heat, Hot and Cold Water

Cor. West and Second Streets RENO, NEVADA

* * * * *

Phone Main 1162-J

Sierra Vulcanizing
Works

H. A. DE LUCA

Tube Repairing, Surface Patches
Reinforcements

Sections, Retreading, Recapping
Etc.

All Kinds of Rubber Goods Repaired and Vulcanized
Tubes Vulcanized, 25c

232 Sierra Street RENO, NEVADA

* * * * *

Phone 1097 Opp. City Hall

KWONG-CHUNG CO.

Manufacturers of

LADIES’ SILK WEAR, FANCY GOODS, ETC.
TOILET ARTICLES OF ALL KINDS

Give us a trial. We carry a full line and can
sell as cheap as San Francisco merchants

BUY AT HOME

102 No. Center Street RENO, NEVADA

* * * * *

CANDY

Sweets to the Sweet

CREAM TAFFY CANDY

Two cups sugar, one cup of water, one teaspoonful of cream tartar, one tablespoonful of vinegar, butter size of a walnut, flavor with vanilla; boil until threads; cool and pull.—Mrs. Mary Bowland, Dayton, Nev.

PEANUT CANDY

Two cups granulated sugar, put in an iron or granite vessel and stir until it boils; be careful not to let it burn. When the sugar is melted and begins to boil, stir in one cup of hulled peanuts; stir in and remove from fire; cool in buttered tins.

OLD-FASHIONED MOLASSES CANDY

Stir and boil one quart New Orleans Molasses and one-fourth quart of water until it crisps in cold water; add butter size of an egg; pull and flavor with vanilla.

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245 LAKE ST. PHONE 1592 RENO. NEVADA

* * * * *

FUDGE

One cup milk, two cups sugar, one cup molasses, two squares chocolate, butter size of an egg, vanilla; cook until crisp; beat until it sugars; pour on buttered pan; cut into squares.

PINOCHE CANDY

Three cups brown sugar, one cup cream or one-half cup milk, and a large piece of butter, one cup chopped walnuts. Cook sugar and cream until done; add nuts. Take off stove and let cool five minutes. Then beat till right consistency.—Abbie Blanche Wightman.

MARSHMALLOWS

Four cups sugar dissolved in twelve tablespoonfuls of water and boil four minutes; one package of Knox’s gelatine dissolved in twenty tablespoonfuls of water; beat together for twenty-five minutes. Cut in squares and roll in powdered sugar and a little cornstarch.—Ethel Allen.

* * * * *

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THAT HAS A PIANO

WESTERN MUSIC CO. RENO, NEVADA

* * * * *

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More Miles Per Dollar
FIRE STONE TIRES
Red Side Wall, Black Tread

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The Just-Wed Cook BookChapter M: J. B. Coffee (2)

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