Why it works: Tomato and olive are a kitchen classic. They rank in the top 1% of all ingredient pairs, and cooks put them together in 15,539 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓
Los Angeles, Cal
Ingredients
Directions
LIST OF CONTRIBUTORS ...CONTINUED
Mrs C C Thomas
Mr P C Tomson, Philadelphia
Mrs John Truslow
A T Tuttle
Hugh W Vail
I N Van Nuys
F M Van Doren
Carrie G Waddilove
Charles Walton
Helen Widney Watson
Mary B Welch
G Wiley Wells
A M Whaley
S W Wheeler
Mrs D L Whipple " B C Whiting " G W White " W G Whorton " J P Widney " WW Widney " R J Widney " R M Widney Miss Frances Widney Mrs John Wigmore " Charlotte L Wills " M H Williams Miss Eva E Williams Mrs Modini-Wood " C B Woodhead " W H Workman
SPANISH DEPARTMENT
Mrs Vida A Bixby
Senorito Epitosia Bustamente
Mrs A F Coronel
" J G Downey
" Don Juan Foster Marie de la Domiugues de Francis
Sister Immanuel Mrs Walter Moore A Sepulveda de Mott Mrs E A Preuss " Carrie Schumacher " Dolores Sepulveda
M Bandino de Winston GERMAN DEPARTMENT
Mrs W W Holt " J Johansen " G Kerckhoff " W G Kerckhoff " A Knoch
Mrs EEC Klokke " John G Mossin " E A Preuss " Rutz " Carrie Schumacher
FRENCH DEPARTMENT
Mme V Chevallier Mrs C C Ducommun
Mrs E A Preuss " Carrie Schumacher
RUSSIAN DEPARTMENT
Mrs P A Demens
Mrs E R Smith
THE LADIES' SOCIAL CIRCLE
T^HE Ladies' Social Circle of Simpson Tabernacle are responsible for the publication of this book. The pro- ceeds are for the benefit of the church. We are very grateful, and we wish here, publich', to express our gratitude to the many contributors for their kindness, interest and generosity in furnishing recipes, menus, general directions, suggestions for table decorations, and souvenirs, as well as for all help given in any way, in either department of this book. The book will be for sale by all members of the Social Circle. »
OFFICERS AND MEMBERS
President, Mrs K M Widnky 2d Vice Pres., Mrs F H Pieper
1st V-Pres., Mrs Alice L Curtain Fin. Sec. and Treas., Mrs W J Brown Recording Secretary, Mrs E W Lucas
Mrs W B Abernethv
" O L Allen
" D B .\lexaiider
" H L Banks
"AS Baxter
" J W Bear
" J N Beecher
" W W Beckett
" LA Bradish
■' N J Brown
•• W T Carter
" G I Cochran
' J T Conley
" Alice L Curtain
*' E J Curson
" E Dickey
" AC Doan
" AM Dunsmore
" S H Fairchild
" A R Frasher Miss Liilti Gibson Mrs J A Gilchrist
" C H Haas
" W J Horner
" AY B Holcomb
" R C Hunt
" E J Keihl
" George Lerrijj^o
'■ W W Lord
" S W Little
■" S J Linn
Mrs E \V Lucas " W F Marshall " S A Mattison
Miss Kate Mertz
Mrs C C McLean " T F McCamant' " H G Miller " J E Murray " Z L Parmelee " C B Patterson " S J Peck " M Pickerini^ " F H Pieper " I H Preston " AC Badford " A L Robinson " ML Sampson " L C Schutze " C H Shaffner " E R Smith " E Robinson Smith " HE Smith " H Y Stanley
Miss Eliza Stoughton " Olive Storm
Mrs A T Tuttle " W J \Yarneke " ML \Ye1)ster " AM \Yhalev " Y^' G \Yharton " M H Williams " \Y W Widney Mrs R M Widnev
FOOD COMBINATIONS
Miss R. R. Paxton
If only two vegetables are used with lean meat, use one starchy and one green. The objecft of eating is to repair the body which is constantly throwing off used up material, and during the period of growth to form new tissue.
The nutritive supply must be adapted to the require- ments of the system, nitrogen must be replaced by nitrogen, carbon by carbon. We therefore need a mixed diet, which must be varied according to individual peculiarities, age, occupation, climate, etc. As a general thing, five or six times as much carbonaceous as nitrogenous food is required — the nitrogen forming tissue, the carbon producing heat.
Crackers, croutons, breadsticks.
Potatoes, bread, cucumbers. Potatoes prepared in var- ious ways. Garnish fish prettily.
BEEF=ROAST
White and sweet potatoes, corn, peas, asparagus, cauli- flower, tomatoes.
BEEF=BOILED
Potatoes, carrots, turnips, parsnips, cauliflower, cabbage, spinach.
As for beef.
Potatoes, peas, spinach, asparagus, cauliflower, rice, cold slaw.
26 How We Cook in Los Ayigeles
Same as mutton.
This in a carbonaceous food, and should be combined with food containing nitrogen, as beans, peas, lentils, cab- bage. With ham, which is very oily, we use eggs (which are highly nitrogenous) apple sauce, horse radish, turnips,, tomatoes.
Potatoes, onions, turnips, cold slaw, in facft any vege- table, cranberry sauce, currant jelly.
Boiled rice, rice croquettes, tomatoes, potatoes, cauli- flower, cold slaw.
Potatoes, peas, turnips, onions, parsnips, macaroni. SMALL BIRDS
These are nice roasted with a strip of bacon pinned around them. Pin with a sharp wooden tooth pick.
Onions, bacon, potatoes.
SWEETBREADS
Peas, tomatoes.
Potatoes, tomatoes, spinach, rice, currant or wild plum jelly.
OLD TIME HOSPITALITY
Jessie Benton Frea\ont
Washington was my chief home although we had two others equally ours, for one was my father's house in St. Loufs and the other my mother's — and our birthplace in Virginia, a colonial grant to my great grandfather a Scotch officer, whose wife came over reluctantly. ( I do not blame her, it is weary work to leave home and old civilization for a new country), but as this is altogether a paper on domes- tic and social habits, I only refer to her as having stamped her Virginia home with the comfort and decorum and much of the elegance of French housekeeping. For Scotland and France were in close relations through the past century, and to this day we find the good traces in their gardens and housekeeping, and I feel its life-long benefits in health, for there, as well as in St. Louis, which was com- pletely a French town in my early day, we were saved from the over-use of meats, and were used to fowls and vege- tables carefully prepared and served as a course. Soups, from the "gumbo" to clear bouillons were the rule in all households. The whole health is influenced by this pre- dominance of lighter food, fruits and vegetables; with breads of all kind and soups, these make not only better health but better tempers and promote temperance in eating by maintaining a calm stomach. This is a fad with me. From both sides, my father as well as my mother, we were trained to nicety and giving as well as receiving pleasure from the family table. The best education in all things comes from unconscious imitation and influence of environment, when later, the reasons are given one is fortified against less refined influences.
We were four little sisters and it was the law to be fresh and tidy, and in the parlor a quarter of an hour before dinner
28 How We Cook in Los Angeles
— in Washington this was at five to meet the daily hours of the Senate.
My father, who was certainlj- one of the most largely useful and busy men in Government affairs never omitted his care for the family. He was our chief teacher, with masters coming at fixed hours to add their teachings in languages and general studies, for we were homebred. And my mother, who overlooked her household as only a Southern woman wdth slaves had to do, filled her social position also, fully, while by her example we were trained to "pretty manners."
One invariable inflexible law was maintained, and I kept to it in my young household, and wherever I could have instilled it into young families. Not only were we to be quite tidy in person but we were to keep, for that hour of family reunion whatever we had seen or known through the day — of things or from books — which would give pleasure to all. And if any opposite state of mind cropped out, any crossness or temper, or small rudeness, nothing was said ; but the next day that child ate by itself at a side table with its face turned from us : all education my father held should be on the lines we must follow more fully as we grew older. This "sending to Coventry" of a social offender was what would surel^^ overtake us when we were grown if we made ourselves unwelcome, it was the law of "Doing to others as we would be done by," not preached but acted on.
This I write to show the family atmosphere that made
dinners a charming time of social exchange of one's best,
and not exclusively a function of necessity, or for empty
Washington had always exceptional advantages in people
to meet in that way. From all over the country great
lawyers brought cases before the Supreme Court — these
met on common ground at my father's, where the ruinous
hospitality of (the past) South had full sway. Many men
have told me since, that never had they sat at such real
feasts of brilliant minds, and delicate excellence of food as at
Old Time Hospitality 2g
that table round. Not only lawyers, but the great interests, from the shoes of L,ynn to the sugars of Louisiana — the military men of the day fresh from Indian wars — on into the Mexican war, for my father was for twenty-eight years chairman of the Senate Military Committee and understood their needs and was their powerful ally — the many interest- ing, travelled, diplomats with all of whom there were inter- national interests and with some close personal relations — these made a constantly recurring yet varying set of agreeable guests who might well say they looked forward to their business visits to Washington as bringing them again to that delightful table.
We grew up from babyhood, most of our children were born there too — in that dear home. Then it was burned in 1855. In 1856 the South excommunicated me — to go against my people was hard, but there was no choice possible, and in 1858 my father died. Often I ran down from New York to stay a day or so with him — but my mother was gone and only my father turned the old look of welcome — the younger people looked, and felt me, gone from their ideas, and it was more pain than pleasure, but I kept my children as much as I could with their grandfather. Except for brief stays in California, and longer in Europe, I lived in that uncommon atmosphere for nearly thirtj^ years.
Your request brought up so much of the past I just had to tell you why I was from a very early age a practised critic and comprehending person at ceremonious dinners — invited, and not entirely misplaced either as a guest at splendid dinners in New Orleans, and in Washington at the Presidents and the best houses of foreign ministers as well as our own people of high position. From my twelfth
year on I was on dinner lists, for I was tall for my age, and spoke French and Spanish so well I was constantly put by some Minister whose English was elementary, and who had no shyness in asking me to interpret — nor had my good home training left me any false shyness, for usages, people and all I was familiar with in my own home.
JO How We Cook in Los Ayigeles
And now I will tell 3-ou of some dinners of my young time:
Mr. Van Buren had been our minister to England and liked elegance. He found the President's house rather
shabby, and though he and his three sons made a family of men only, yet men can have nice and pretty ideas as well as women. Congress was slow in voting new furniture, and the old satins and velvets below had to go on. But the smaller dining-room, and the library and sitting- rooms above were all made fresh and cheerful at the President's expense by English chintzes. Lots of books, piclures, china things, such as are usual now, gave another effect to these rooms which were not open to the public, and the dreadfully open windy hall below he had protected by a glass screen — later a Tiffany art glass screen divided the long enclosure. Mr. Van Buren also used his own beautiful table furnishings. When he was asked if it was true as a certain Senator had said in a speech against him, that he was "an aristocrat wasting the people's money on gold spoons." "I do own gold tableware", he said — "and the Senator knows it is mine, for he has had the spoons in his mouth, often, at my table."
Smith Van Buren was just eighteen, and his father invited a birthday company of suitable ages — the youngest attaches and young Americans, and the girls were all under sixteen — I was just thirteen. The President came in for dessert. The dinner was like all other dinners which never seem to get awaj- from the soup, fish, entrees, filet de boeuf and salad and game — served quickly and quietly in courses, but one innovation was the fresh flowers in place of the great table decoration brought from Paris long before — that venerable long mirror, with its ormolu balustrade and its groups of statuettes upholding baskets of artificial flowers. Those flowers were still on duty in President Polk's time when I had reached the mature age of twenty- three. But for us, in our early spring time, the President had ordered tulips and hyacinths, and for the first time I saw
Old Time Hospitality ji
them used naturally, in old-time champagne glasses at each plate. The ices too, were moulded and colored to imitate fruits, and there were the unfailing tall pyramids of oranges in quarters, and grapes, all covered and hung with a network of spun sugar. And each girl had a lovely and large bon-bon box from Paris with the finest candies and fruit glaces.
The next 3"ear the whole house had been made over fresh; and I was again there at a great dinner, this time in the State dining-room, for I was one of eight bridesmaids, (all under sixteen, as the bride was that age), though the "bridegroom who was the Russian minister was over sixty, and the groomsmen matched his age : Mr. Buchanan, the English minister, the Belgian and so on. Artificial flowers and marble cupids were good enough for this December and Maj' business, and we nearly fell asleep over the length of the dinner, for our groomsmen took advantage of our youth to be at their ease and talked to each other and dined seriously. Everything was very much as it is now — only more prolonged, but Washington has always had its liberal foreign infusion and is exceptional in having had always a fixed order of society and usages. So it was in advance of other localities in breaking the shell of provincialism.
Both in our Virginia and St. Louis homes, and alwaj^s in "Washington, I was only among the sort of people who had neither wish nor temptations to coarse feeding or anj^ habits of intemperance in food or drink. My father's well
known contempt and avoidance of any form of self-indulgence naturally brought him like companionship. I was almost thirty before I ever saw a gentleman stupefied b}^ drink. Perhaps I had an exceptional life, but since my earlier •days I have seen many people, and I am constantl}' pleased and cheered to see how right prevails over wrong; and good outnumbers bad, and generally I feel it is a fairly good world, and we can each make it the better and more beautiful by doing our ver}' best just around us — which is my moral from our family dinner table.
J 2 How We Cook hi Los Angeles
The Sunday dinner was, always, an especial pleasure to all of us. It had been, in m}^ father's unmarried time, the day when he and his more intimate friends could dine at leisure as they were free from business. But my mother, with her Scotch-Presbyterian training, felt differently. I have heard my father laughingly explain how she "weaned liim" — being a womanly as well as a clear-headed woman she made no opposition to old habits, (for my father was nearly forty when he married), but she made the family luncheon on Sundays so attracflive, so flattering to all his preferences, that any friend he wished to have he would ask home from church — and so it came that we grew up to it as a special pleasure to have my father at that one o'clock meal — the wholesome hour. Mr. Sumner coming in by chance once, begged to be invited other Sundays, and for seven years he was always when in Washington, expedled and nearly always in his favorite place facing the flower-stand — in a broad south window.
Steamed Turkey or Chickens
A Ham (Small, cured for at least four years in the smoke-house)
Buffalo Tongue
A Salad of Lettuck, or Tomatoes, or Cucumbers
(\viTH Mayonnaise Dressing)
Roasted Potatoes, Homl-made Bread, always Cold
all placed upon the table at once
for dessert
Wine Jelly Fresh Fruits Cake
Claret Preserved Ginger
Dry Pine-apple Cheese
It was always a cold dinner, for my mother felt the servants should have the day of leisure also. She had grown up among slaves who could objedl to nothing — and
Old Time Hospitality jj
though our own servants were free-born, and some had been set free by my parents, yet the id^a of claiming equal rights to rest, or religion, did not occur to them — but it did to my mother to give them. For this everything was prepared on Saturday.
But our cook "Aunt Betsey" who lived twenty-three years with us had been not only "a born cook" but "made" by training under a French chef (and pra(5lice under a Virginia housekeeper ) and each thing was as completely delicately good, and handsome to see too, as for a fine supper of to-day. Onl}^ claret on the table: my father was really temperate in food and almost wholly so in drink — abstem- ious is a better word, for his tastes were refined. For example, the turkey was never roasted for he thought that "coarse", but steamed, with a stufiing of oysters, and a white sauce of cream and herbs. This was Mr. Sumner's delight, for he greatly enjoyed nice food ( as Longfellow's letters show) also the delicate flavor of the bufialo tongues, a luxury not easily had, but sent through the Fur Company to my Father. He had said in a speech on the future Railways of the West that the bufialos were the natural engineers who had found the best passes across the Rocky Mountains. For this Mr. Sumner called them "Engineers' tongues". The only hot thing was the potato, which could be left in the hot ashes of the covered fire — for cooking ranges were unknown at first and then despised by both epicures and cooks. With the natural hunger-hour, the pleasant people, the unusual freedom from work-a-day obligations no wonder the food seems so good, and it was as good and attradlive as it was satisfying. It was a favor to be asked — verbally — to our Sunday early dinner. There was always provision made for more people though it was if possible confined to very few. Years later when I had a sea-side home at Nahant, near Longfellow's, Mr. Sumner, who always made his friend long visits there, came regularly in the old intim
J/ How We Cook in Los Angeles
your mother — I never feel I intrude or disturb any one". It was my "well-done" as one of that centre of wit, of large ideas, of large hospitality, represented at our home table.
Los Angeles, May 14, 1894.
MRS. ALCOTT'S TABLE
Mrs. C. M. Severance
Through the infecftious enthusiasm of a friend I was beguiled into a pledge which I find must now be re- deemed, despite its evident lack of fitness to the matter in hand. For of all imaginable roles, that of catering to the public taste in the way of menus, or in recipes for popular dishes, is for me, a most grievous "misfit." But, as a com- promise,•and perhaps as a novelty, I have been kindly per- mitted to give as my contribution, what will be a mere outline or hint of my own ideal menu and cooking, as illus- trated practically at the table of Mrs. Bronson Alcott, the sturdy and capable mother of our famous Louisa and her sisters.
In later years the family purse was well filled by the re- sults of lyouisa's profitable literary work. But when I was first a guest, the luxury of a hired cook was not to be in- dulged; and the brave housemother put before her visitors the work of her own hands and brain, the latter a factor not to be had for the asking, nor for any given number of dollars per week, from our untrained maidens of our time.
The element of brains and the charming home atmosphere no doubt counted for much in the relish of the food. Cer- tainly to me those meals were "fit to set before a king," so dainty were they in their getting up, so delicate in their flavors, so perfect in kind and color, "so done to a turn," after the best fashion of our grandmotheis.
No odor of frying fat, or of crude, pungent vegetables polluted the pure, fresh air of the house. The usual "cuts and joints" being replaced by deliciously-cooked breads, by "crushed wheat" moulded into the appetizing and artistic forms of corn, melons, and other pretty fruits, and smothered in genuine cream; or by pears and apples baked to a luscious
J 6 How We Cook hi Los A7igeles
tenderness and a rich brown: so that these special dishes came to stand with me, for the veritable plain living which is the poetic accompainment of high thinking, ''the feast of reason'' which begets, or at least does not hinder, the flowing together over it, of noble souls. And those meals gave us not "roasted I^ady," but a useful, sweet, gracious hostess, gener- ous of herself as well as of her stores, with no smell of the kitchen upon her garments, nor worry of it on her placid face. For nearly all these dishes were prepared in the early morning hours, and cooled by the Concord breezes for the summer days delight and refreshment. And of such meals the bluff old Abernethy w^ould not have needed to utter his strong statement that "we dig our graves with our teeth;" for by such diet; which discards the unnecessary stimulus of condiments, of high flavors, and harmful, because too tempt- ing a variety at any one meal; a normal appetite is cultivated and satisfied, which keeps instinctively to "the golden mean of not too much."
But for such meals it is evident that no special recipes are needed, beyond the suggestion of the skillful use of the cook's good brains, a scrupulous exactness of measure, and of time, and the use of only the best material. I may add, however, directions for one item of this simple meiui, and that some- what modified by later experiment, the "Graham biscuit or roll," now called the whole wheat gem.
Take of this modern meal (which includes all the nutritit^u^'i^ ous elements of the grain, leaving out only the harsh outer husk,) I cupful, ij4 cupsof fresh milk, or of cold water a trifle more or less, the former making the gem moister within and crisper and browner of crust. Beat the meal and milk to- gether smartly, then pour the mixture into very hot, iro?i gem- pans and put these into a very hot oven. Twenty minutes, or less, will take to give an even nut-brown color, and eaten with fresh butter they will give the full sweetness of the grain and of the well-baked crust. To a natural, health}' appetite no item of the gourmand's feast can be more tempting nor eaten with keener relish.
Mrs. AlcotVs Table 37
Saying this I will no doubt find myself justified in the eyes of "the world's people" in my opening statement of being a misfit in a 19th century cook-book, and must appeal from this to the verdict of the better time coming in the 20th century, where I am confident of winning my case.
TABLE DECORATIONS
Mrs. Anna Bancroft
[The following charming letters were kindly contributed b}' Mrs. AnnajBancroft, who has spent six months in Chicago, at the World's Fair as assistant to Mrs. Candace Wheeler, the latter being Diredlor of the Women's Building. Mrs. Wheeler is President of the Associated Artists of New York City — indeed was the founder of that society'.]
My DBA.R M.: — I have lately had the pleasure of accept- ing several very pleasant invitations to breakfasts, luncheons, etc., and as you said in your letter, that you wanted to do some entertaining, I thought you might like to know how they do that sort of thing here.
I,ast Wednesday, I went to a breakfast which will long linger in my memor}^ the decorations being so charming. It was given by a young couple, both artists, who are famed for their informal entertainments. One leaves with the thought that here, at least, they have rested in an oasis in the dreary desert of most social functions. Formality began and ended with the written invitations. One felt perfe(5lly certain when greeted by the host, in white flannels, and the hostess, in an airy, white, lace-trimmed "confe(5lion", that a good time was coming. Nothing was formal, nothing stifi". And, although eighteen people of different tastes and char- adlers, sat down together, each felt the atmosphere of the house at once; and long before the table was reached, was in a frame of mind to be delighted with everything, and to add his or her share to the general entertainment.
The breakfast room was the perfection of brightness. The shades and hangings had been taken away from the windows to allow the sun to pour through a lattice-work of green vines so cleverly woven back and forth that
Table Decorations jg
Nature seemed the handmaiden. Vines were trailed from the sides of the room to the chandelier, hiding the fixtures, and forming a bower over the dainty table; in the center of which was a large bowl filled with white sweet peas, whose delicate fragrance could not interfere with the most fastidious appetite, as a heavier odor might have done. The dainty green of the asparagus vine trailed o'er the blossoms and along the table in every direction. Before each guest were individual flower-holders filled with the same blossoms; the vine running around each plate formed a refreshing nest for the good things to come. The center bowl and holders were of the dainty rainbow ware that refle(5ls the many shades of pinks, purples and blues; and here, together with the sunlight, furnished just enough color to add character to the whole. Almost no silver was used. The linen was embroidered in light and airy designs; everything was simple and refreshing. And the eyes and brains of all, feeling the effect, the conversation partook of the brightness and crispness of the hour.
Well might the hostess sit smiling and unconcerned. If the cook had not been "on time", nor the menu all that it should have been, every one, by this time, was too agreeably impressed to be affecfted by such trifles.
As I looked at the table, I thought how the scheme might be varied from green and white by using forget-me- nots, pink sweet peas, mignonette, or the pink and white Lady Washington geraniums.
The menu was — well it would take too long to tell of its delights, so I will leave that for another letter.
Yours, A.
My Dear M.: — As in your last, 5'ou seemed pleased with what I wrote you about the breakfast decorations, and expressed your willingness "to sit at the feet of the scribe," I will tell you something about some lovely luncheons it has lately been my good fortune to attend.
^o How We Cook in Los Angeles
I,uncheons are the pride, and alas! often the downfall of many a hostess. In the hands of some women, they are dreams of fairy land — everything that is beautiful, artistic, and satisfactory. While another poor mortal with a wild desire to outshine her dearest friend, will take the greatest liberties with the materials on hand. Colors run riot. The drawn work and embroidery and other art (?) works are trotted out — the more the merrier. Gossip has its fling; it always does when things are at sixes and sevens; and one goes home with the feeling that she has been looking through a kaleidescope. The brain is weary, the eyes are tired, and the digestion upset. In spite of the wild craze for over-decorating, however, the best-dressed tables are becoming more simple each year, and consequently, more refined. Fancy work is used in moderation, and flowers in less profusion. But pardon my preaching, as I have just come from such a lovely luncheon which I will not describe; but tell you about two or three I attended lately which were really soul, or perhaps I might say mind, satis- fying.
At the first one, given by a bride in return for some luncheons given by her school friends, the decorations were pink azalias. The table was covered with drawn work and would have looked very much over-trimmed but for the beautiful color scheme which was so perfect that I was tempted to forgive the hostess for spoiling her eyesight. By the way, more handwork is put on the linen, nowadays, than ever before. An artistic hostess finds she must exer- cise great judgment in order to have everything embroidered and befuddled just enough. But to return to my table. The cloth of very fine linen was bordered with fifteen inches of drawn work, and lined with delicate pink silk fringed, and hanging about an inch below the fringe of the cloth. An oblong runner, almost entirely drawn, beautifully worked and lined with the same pink, reached to the edge of the plates.
An oblong cut glass dish filled with azalias, white with
Table Decorations //
pink edges, and maiden hair fern graced the center. At every plate was placed a little white spoon made of twisted tissue paper with a bunch of tiny pink blossoms tied on the handle with white ribbon. These served a double purpose; the salted almonds being in the bowl of the spoon and the name of each guest in gilt lettering on the handle; as dainty a name card as one would wish to see. The sherbet glasses were hidden in beautiful tissue paper tulips, white with deep edges and dashes of pink color. A small lace doyley lined with pink set off these pretty flowers. Larger doilies with the same lining were under the finger bowls of cut glass; a single azalia and spray of maiden hair fern floating on the water. Potted azalias and ferns were in effective positions about the room. The china service was in white and gold.
Last week, Mrs. S. gave a luncheon to her sister. She, Mrs. S., is a beautiful brunette who goes in for style (with a capital S) and stunning effects that startle rather than soothe. The decorations of the room were in yellow and black. The runner and napkins were embroidered in deep yellow ribbons, bowknots and ends. In the center, a low, flat dish was filled with yellow and black pansies (pulled up by the roots instead of picked) giving the impression of a bed of growing flowers which was made more real by the bunches being raised in the center of the bed. From this glowing wealth of colors, rose a brass standard lamp, the base, and part of the standard completely hidden by the pansies. The shade, which was immense, almost a canopy for the table, was made of light yellow silk with a very full and deep flounce. Perched all over the top of this were stuff- ed black-birds in every conceivable position, and looking as if a flock had settled there for the afternoon, A few birds with out-stretched wings hovered over the table and about the room. These were suspended from the ceiling by invisible wires. Bunches of yellow pansies alternated with black ones at the plates. Great dishes of the pansies were placed on sideboard and dresser; and a round table in the
4-2 How We Cook in Los Angeles
bay window was simply a bed of yellow and black flowers. On the name cards, which were painted in water colors, were pretty girls, who on some were in yellow tulle, and on others, in black tulle; those in yellow being placed with the yellow pansies, and those in black with the black flowers.
Mrs. G. gave a dainty forget-me-not lunch to the M's who were just starting for Europe. This was a great contrast to the yellow and black affair of Mrs. S. The linen was all embroidered in forget-me-nots and white ribbon. A pot of tall maiden hair fern spread its feathery sprays high and far over the table. Banked so as to completely hide the pot, and reaching almost to the plates was a garden of the forget-me-nots apparently growing in their own foliage. At each cover was a bunch of the same flowers; and a little pin tray in the center of which was painted a wreath of forget-me-nots, the name of the guest, and the date of the luncheon. They were souvenirs as well as name cards and were too pretty to be lost on the waj^ home. The ices were served in paper ice-cups twined with spra3'S of the same dainty blue flowers; and a spray was also dropped into each finger bowl. Four silver standard lamps were placed about the room; the shades of white silk completely covered with artificial forget-me- nots. As a background to the whole, potted plants were placed in all the corners and around the room. The china service at this lunch was delicate blue and silver.
But this letter is unconscionatle long so I must close.
Yours ever, A.
My Dear M.: — What of dinners? Don't I go to any or don't they give dinners now ? Yes to . both questions, although I think luncheons predominate. There is very little difference between the luncheon and dinner decora- tions. There is so much attempted for the luncheon that little new is left for the heavier meal, and people are
Table Decorations ^j
satisfied to decorate in much the same manner. At one or two places, they have used the bare table; but I think, and have good authority for thinking, that that is only suitable for informal luncheons, late teas, and theatre suppers; or when the repast is Bohemian in its nature. At a dinner where many courses are served and where silver, glass, and china are used in abundance, the bare boards are cold and do not show off the elegance and daintiness of the neces- sary decorations. .Crumbs, bits of fat, etc., that are always dropped upon a table do not brush easily from the wood but leave greasy little roads running from corner to corner, that are anything but appetizing. This is not so at an informal lunch or supper, as the crumbs are allowed to remain unmolested during the meal. There is a fresh- ness and a cleanliness to a white-dressed table that is very appetizing, and the flowers with other decorations show to the very best advantage.
At a dinner I attended lately, the decorations were quite unique; being made of the new crepe paper. In the center of the table was a large, round, flat dish of maiden hair fern; with lavender and deep purple orchids of the butterfly variety made of the paper. The tall central lamp of brass had an immense square shade of the white crepe paper with deep purple fringe tinted in water color. A scroll work in purple was painted above this edge. Large bows of the paper wired, and pasted in two opposite corners gave a light and butterfly effect. Fifteen large orchids, each four inches across, made of paper and beauti- fully painted to represent the natural flowers were scattered over the entire top and side. A big bow and a bunch of the orchids were tied about half way up the standard of the lamp. The table was round and seated twelve. At regular distances from the center, and from each other, were tall candle sticks covered with white paper. The candles were white, and had quite good sized shades all bordered with the same purple-tinted edges and trimmed with small orchids. As the shades were furnished with mica
How We Cook m J^os Angeles
chimneys and spreaders, there was no blaze to flame up and startle all, just when X\ie guest of honor had reached the point of his story. At the covers of the ladies were beautiful white baskets made of twisted paper, tinted and trimmed to match the shades, and each filled with a pound of delicious candy. The name of each lady was painted in gold on a white ribbon tied to the handle. Alternating with these beautiful souvenirs were penwipers for the gentlemen. Two cunning little brownies of opposite sexes, one dressed in white, the other in deep purple, stood on a mat of crocheted paper and held in their tiny hands the name cards of the gentlemen who were to carry them home. The ice-cups were white, buried in a wreath of orchids. Nothing daintier or less expensive could be devised for an effective decoration.
At another dinner, the table was trimmed with white pond lilies; the leaves and long, rubber-like stems adding much to the grace and elegance of arrangement. From the chandelier hung an immense bunch of the white blossoms and leaves which had been pulled from the bottom of the lake instead of being picked. The long stems hung quite to, in fact touched, a round mirror which formed a good sized lake in the middle of the large round table. Around the edge and trailing over the glass were the blooms and leaves. At intervals, the bunches of flowers were raised like a mound to hide a small fairy lamp with a pink shade that shed a faint glow over the glass and flowers. As the entire lighting was shaded in faint pink the same efiecft was produced all over the room. At each cover was a fairy lamp completely hidden with a bunch of flowers and leaves. A card painted and cut out to represent the real flower bore the name and served as a souvenir. The patties were served in pond lilies made of paper, and the large natural leaves were pinned together with little sharp twigs to make pretty cups for the ices. The whole effecl was charming.
But for the present, adieu, A.
MENUS AND DECORATIONS
SinPLE JUNE BREAKFAST — ( Mrs. C. E. Thorn) MENU
Raspberries on small branches
Lobster a la Newberg Toasted Crackers
Sweetbreads in Scollop Shells Biscuit
Broiled Spring Chicken Saratoga Chips
Cucumbers (served in hollows of ice) French Dressing
Orange Sherbet in Orange Baskets Cake, etc.
BREAKFAST - ( Mrs. Hujjh W. Vail ) MENU
Sliced Figs with Cream
'■ Oermea
Baked Eggs Parisienne Potatoes
Corn Cakes "Whole Wheat Gems
Coffee with Whipped Cream
A ROSE BREAKFAST — (Mrs. Ezra Stimson ) DECORATION
Cloth, white; service, daint}- as possible; center piece, candelabra with pink shades;, careless arrangement of pink roses at either end of the' table. At each cover, a half open bud of same rose; the name card, a single satin rose petal. On side table, banquet lamp with pink shade; and scattered about the .^oom, baskets or bowls of roses. The strawberry ice served in real roses, the centers
How We Cook in Los Angeles
removed and filled. The fragrance and beauty of a "rose screen" is its own reward. Cover a screen with coarse green or pink net; and by use of florists* wire, cover it with roses; unfold and place across one corner of the room.
Strawberries
Timbale of Shrimps Cream Sauce
Fried Spring Chicken Peas
Potato Balls Parsley
(Stuffed with chopped cucumbers, served on cress and capped with
Mayonnaise)
Cheese Straws
Strawberry Ice Lady-fingers
BREAKFAST— ( Miss K. R. Paxton ) MENU
Fruit Oranges
Germea Cream
Chops French Rolls
BREAKFAST -(Miss K. R. Paxton) MENU
Oatmeal Cream
Tomato Omelet
Toast Coffee
Menus and Decorations 4.J
JULY BREAKFAST— ( Mrs. Ezra Stimson )
Omelet with Herbs
Finger Rolls Fried Frogs Legs
Veal Cutlets Tomato Sauce
Potato Croquettes
Coffee Cakes Coffee
Strawberries and Cream
OCTOBER BREAKFAST — (Mrs. Ezra Stimson) MENU
Deviled Oysters in Scollop Shells
Broiled Chicken French Peas
Vienna Rolls Coffee
Mayonnaise of Tomatoes
Cheese Fingers Wafers
Ices Cakes
BREAKFAST — ( Miss K. R. Paxton ) MENU
Wheatena Cream
Broiled Steak Creamed Potatoes
Cornmeal Gems
^8 How We Cook in Los Angeles
A MAGENTA LUNCHEON -( Mrs. G. Wiley Wells)
DECORATIONS
This may not be aesthetic, but it is ''fin de siecle". As many flowers take on this glowing shade called "nature's red", it will not be difficult to decorate the table with brilliant magenta which is most effective with cut glass, and the satin damask of the cloth.
At each plate, place quite a broad bow of magenta ribbon with a spray of pretty white flowers tied in it. On one loop, painted in silver, the name of the guest and date of luncheon. Have white candles with little magenta shades. Fill bonbon dishes with magenta and white candies. Place around the edge of a cut glass olive dish a circle of magenta pickled beets. Decorate pickle dishes in the same fashion. Another dish with small magenta radishes will add another touch of color.
Raspberries or Strawberries
Bouillon ,
Deviled Crabs in Shells
(In serving, surround with Magenta petals)
Turkey Mashed Potatoes
(Use the white meat onh- — garnish with pickled beets)
Sweetbread Patties Green Peas
Raspberry Ice
Celery Salad Cheese Cakes
(Garnish the salad with slices of egg— the whites dyed magenta with
beat vinegar )
Charlotte Russe
( Served in small white paper cases tied with narrow magenta riblron
the top decorated with a few candied cherries)
A brick of Vanilla and Raspberry Ice
Fruit Bonbons
Menus and Decorations ^g
A JANUARY LUNCHEON -(Mrs. I. N. Van Nuys) MENU
Raw 03'sters
Deviled Crab Olives
Broiled Quail Spiced Currants
Potatoes Parisienne Green Peas
CelerA'- Salad Garnished with Shrimps Cheese Straws
Individual Charlotte Russes
Fru/t Salad Angel Food
Contectionerv
Black Coffee
LUNCHEON — (Mrs. Hugh W. Vail) MENU
Broiled Shad with Tartan Sauce
Saratoga Potatoes
Chicken Patties Olives in Cracked Ice
Lamb Chops Chestnut Sauce Green Peas
Chocolate with Whipped Cream
Cheese Straws Orange Salad
Lemon Jelly with Almonds
Bonbons ■ Salted Almonds
LUNCHEON — ( Miss K. R. Paxton ) MENU
Thinly-Sliced Cold Meats
Fried Tomatoes
Bread Cofifee
Lemon Sponge
fo How We Cook in Los Angeles
LUNCHEON - ( Mrs. W. W. Ross ) MENU
Sugared Pomegranates
Creamed 0_vsters on Toast
Veal Cutlets with Mushrooms
Fried Bananas with Sweet Sauce
Apricot Sherbet
Potted Quail Potatoes Green Peas
Welsh Rabbit Stufifed Olives
Sweetbread Patties
Lettuce Salad Cheese Sticks
Tutti Frutti Cream Asssorted Cake Confections
Tea Coffee
LUNCHEON — (Mrs. Willard H. Stimson ) DECOR.\TIONS
Use plain white damask table cloth; let the embroidery of center piece be also in white. In center of table, place a large rose bowl filled with carnations and ferns. Before each lady, place a long-stemmed bouquet of delicate pink carnations and ferns, tied with pink satin streamers. On each ribbon, fasten the dinner card. Arrange the bouquets so as to form the chief decoration of the table.
03'sters on the Half Shell
Bouillon Toasted Crackers
Deviled Crabs Sauce Tartare
Sweetbread Croquetts Parker House Rolls
Pine Apple Sherbet
Broiled Squabs Potato Bouletts
Water-cresses Tomatoes Stuffed with Celery Mayonnaise Cheese Straws Nesselrode Pudding- Coffee
Menus and Decorations ^i
MAY DAY LUNCHEON — (A\rs. M. M. Bovard) TABLE DECORATIONS
From chandelier over table was suspended a large basket of grasses and brilliant May flowers. Dinner cards of dainty little May baskets with salted almonds.
Amber Soup Oliveg
Txirbot a la Creme
Lamb Chops Green Peas
Spring Chicken — Maryland Style
New Potatoes
Limcheon Mnffins Green Apple Fritters
Lettuce and Tomatoes Mayonaise Dressing
Strawberr\^ Short Cake Strawberry Sauce
Candied Rose Leaves May Baskets
LUNCHEON — ( Miss. K. R. Paxton ) MENU
Raw 0\^sters in Ice Form
Shad Roe Croquettes Bechamel Sauce
Creamed Chicken with Mushrooms
Pine Apple Ice
AlaA'onnaise of Sweetbreads
Cheese Straws
Cream and Ices in Individual Molds
Meringue Fancy Cakes
^2 How We Cook in Los Angeles
LUNCHEON- (Miss K, R. Paxton ) MENU
Beef Stew Dumplings
Lettuce Ereiich Dressing
Rolls Tea
LUNCHEON- f Miss K. R. Paxton)
Baked Halibut Fisli Sauce
Cold Slaw
Hot Biscuit Chocolate
Baked Apples
A JUNE DINNER — ( Mrs. I. N. Van Nuys )
Pine Apple Sherbet Consomme Royale
Halibut Sauce Tartare Potato Croquette
French Artichokes Mayonnaise
Boiled Turkey 0_vster Sauce
Peas Mashed Potatoes Spiced Peaches
Lettuce Salad French Dressing
Strawberry- Meringue
Individual Ices Fancy Cakes
Memis and Decorations
A SPRING DINNER IN GREEN AND WHITE -(Mrs. Charles Forman ) DECORATIONS
Lay the table with pure white napery; placing in the center a large low bowl of Paris daisies with their own foliage. For the ladies, have corsage bouquets of long- stemmed daisies tied with No. 4 green satin ribbon in loops and flowing ends; across one of which write the name in gold to match the daisy's center. For the men's places, write the name on a plain white card, through one end of which pass the green stem of a white carnation with a bit of feathery green, for a boutonaire.
Oysters in a block of Ice encircled with Sniilax
Salt Pepper Lemon Crackers
Green Asparagus Soup
Baked Barracuda New Potatoes with Cream Sauce
Sliced Cucumbers
Boiled Calf's Tongue Spinach and Pickles
Artichokes with Melted Butter
Roast Lamb Mint Sauce Green Peas
Lettuce with French Dressing Cheese Straws
Snow Pudding
Pistache Ice Cream Lady Cake
Black Coffee
SIGMA CHI GREEK DINNER— ( Mrs. M M. Bovard ) DECOKATIONS
The Daneburg Cross of white enamel with gold letters, IE..Y., the badge of the fraternity; white carnations, the flower; blue and gold, the colors. The tables were formed in the shape of the cross; around the border of the cloth was marked a Greek border of laurel leaves. The center piece
5/ How We Cook in Los Angeles
was a Greek cross formed with mirrors imbeded in white carnations and lace ferns. Suspended from the chandelier, a cross of the new white centaurea margaretta; the beauty of which was twice told in the mirror below. Dinner cards of white celluloid Daneburg cross, with names and dates painted in blue and gold. Table talk: Greek quotations given while a tiny bundle of pine fagots were tossed by each guest into an earthen bowl painted in blue and gold, containing burning alchohol and salt.
Almond Soup Olives
Salted Almonds
Boiled Salmon Hollandaise Sauce
Pine Apple Ice
Roast Turkey Oyster Dressing
Scalloped Asparagus New Potatoes
French Rolls
Lobster en Mayonnaise
Russian Cream
Moussee Angel Food Cake
French Nougat
DINNER — ( Mrs. E, B. Millar ) MENU
Raw O^'sters Consomme
Crabs dn Coquille
Fillet of Beef
Green Peas Duchesse Potatoes
Lemon Sherbet
Salmi of Duck
Lettuce Salad Cheese Straws
Nesselrode Pudding
Menus and Decorations 55
; DINNER— ( Mrs. J. E. Plater)
Oysters— Half Shell
White Soup
Baked Shad White Sauce
Boiled Potatoes
Mushroom Patties
Lemon Ice
Fillet of Beef with Mushrooms
Mashed Potatoes Baked Tomatoes
Asparagus cold Sauce Maj-onuaise
Strawberries Ice Cream
Black Coffee
DINNER — ( Mrs. C. E. Thorn )
Raw 03-sters
Green Turtle Soup
Trout Tartare Sauce
Duchesse Potatoes
Sweetbread Patties
Turkey Stuffed with Chestnuts
Cranberry' Jelly Green Peas
Haunch of Venison Currant Jelh-
Lettuce with Pat4 de Foie Gras
Orange Sherbet Cakes
Black Coffee
5<5 How We Cook in Los Angeles
DINNER FOR OCTOBER OR NOVEMBER -( Mrs. J. H. F. Peck) DECORATIONS
In the center of the table, place a large cut glass dish filled with purple and white grapes. Tie a bow of lavender ribbon (of generous width) and place on the grapes; draw- ing the ends of ribbon to the corners of the table, or up over the chandelier. Take small bunches of grapes, crys- tallized with sugar; tie with ribbons, and place at each plate.
Oysters (raw)
Amber Soup
Creamed Sweetbreads browned in Shells
Olives Salted Almonds
Orange Sherbet
Fried Chicken a la Jerse_v
Peas Glazed Sweet Potatoes
Potato Croquettes
Salad Romain Lettuce French Dressing
Raspberries in Form
Served with whipped cream and white pound cake
Cheese and Coffee
DINNER — ( Miss K. R. Paxton )
Ivlock Bisque Soup
Roast Beef Brown Sauce
Baked Sweet Potatoes Mashed Potatoes
Water Cress French Dressing
Waters Cheese
Preserved Ginger
Menus and Decorations 57
DINNER — ( Mrs. Hugh W. Vail )
0\'sters in block of Ice
Mushroom Soup
Crab Creole
Saddle of Lamb with Stufted Potcito
Green Peas Stuffed Peppers
Cucumber Salad
Pickles Currant Jell^v
Fruit Pudding
Black Coftee Cheese
DINNER— (, Miss K. R. Paxton )
Raw Oysters
Salmon Sauce Hollandaise
Larded Fillet of Beef Mushroom Sauce
French Peas
Broiled Quail Jeslimne Potatoes
Cheese Wafers
Charlotte Russe
^8 How We Cook in Los Angeles
DINNER— (Miss K. R. Paxton) MENU
Clear Soup
Roast Chicken Giblet Savice
Rice Croquetts Baked Stuffed Tomatoes
Mashed Potato
Mayonnaise of Celery
Brie Wafers
Hamburg Cream
E. p. E.
In salad making, the best success is obtainable only by a close observance of three very important rules, viz.:
I. The ingredients composing the salad and dressing must be suitabl}^ chosen.
II. They must be introduced into the mixture in a certain specific order.
III. The method of mixing must be suited to the nature of the ingredients.
A dressing should not be the prominent feature of a salad. It should be a dressing only; an adjunct to tone down too sharp an acid, or a flavor too pungent ; or to render more distinctive the individuality of the fruits, vegetables, etc., composing the salad. This is the true mission of the dressing.
There are four distinct classes of salad dressing: I. Transparent dressing. 2. French dressing. 3. Cream dressing. 4. Mayonnaise dressing.
TRANSPARENT ORANGE DRESSING
Three oranges (juice only); 4 ounces of sugar; i lemon (juice only); i &gg.
Beat together, using the white and shell of the Q^g. Heat to boiling point. Simmer five minutes. Strain. If liked, a little of the grated peel of both orange and lemon may be added.
JELLIED TRANSPARENT ORANGE DRESSING
Add to the above mixture before heating a half ounce ■of gelatine soaked in half a gill of water.
6o How We Cook in Los Angeles
TRANSPARENT TOMATO DRESSING
One pint of tomato, stewed and strained ; i tablespoon arrowroot mixed in cold water; i ounce butter; )^ teaspoon each of sugar and salt; a little pepper.
Boil tomato and arrowroot two minutes. Add butter, salt, pepper, and sugar. Nice either hot or cold with any kind of meat salad.
FRENCH DRESSING
Four teaspoons of vinegar; ^ teaspoon of salt; ^3 tea- spoon of pepper. Mix, and pour over salad, then add Rowland's olive oil to taste.
CREAH DRESSING
One pint of boiling cream; 2 ounces of flour; 2 ounces- of butter. Stir the flour and butter to a smooth paste, add the boiling cream and cook two minutes. Remove from the saucepan, and add the batter, stirring until cool and perfectly mixed; then season to taste with lemon juice, vinegar, salt, pepper, mustard, capers, minced onion, parsley, chopped pickled cucumbers; any or all of these.
SOUR CREAM DRESSING
One cup of sour cream; y^ cup of vinegar or lemon- juice; season with salt and ca^^enne pepper. Use on vege- table or fish salads.
HOT CREAfl DRESSING
One ounce of flour; i ounce of butter; i pint sweet cream r salt, and pepper. Cook flour and butter together two minutes; add cream, and season to taste. Use on cauli- flower, beets, potatoes, or any vegetable.
HAYONNAISE DRESSING
One teaspoon of mustard; i teaspoon of salt; i^^ tea-
Salads 6t
spoons of vinegar; i yolk of egg; y^ pint Howland's olive oil.
Use a two quart bowl to allow room for beating. Mix the mustard, salt and vinegar; add the 5'olk, beat well, add the oil, pouring it in, in a fine, thread-like stream, beating rapidly all the time. Vinegar or lemon juice may be added if required to make it of the proper consistency.
COOKED MAYONNAISE DRESSING
Fiv^e yolks of eggs, 5 tablespoons vinegar; 4 ounces of butter; y^ pint sweet cream; salt, pepper and mustard.
Beat in the yolks, cook in boiling vinegar until stiff, being careful to stir clean from the sides of the bowl while cooking. Remove from the fire, add the butter; stirring until cool and smooth. Season to taste, and thin with cream. Oil may be used in place of cream if preferred.
MAYONNAISE SAUCE
Mrs Henderson's Cook Book.
* Yolk of I &%z ; 2 .saltspoons salt ; i saltspoon mustard powder ; oil (Howland's) ; vinegar ; lemon juice ; cayenne pepper.
Beat yolk of &z% well, in cold bow^l, with silver fork ; then add salt and mustard worked well together. Mix in last, a little good oil, slowdy, a few drops at a time, alternated with a few drops of vinegar. In proportion as the oil is used, the sauce should gain consistency. When it begins to have the appearance of jelly, alternate a few drops of lemon juice with the oil. When the ^%^ has absorbed a gill of oil, finish the sauce by adding a very little pinch of cayenne pepper, and one and a half teaspoons of good vinegar. These proportions will suit most tastes, yet some may prefer more oil and mus- tard. Be cautious in the use of cayenne. * By beating the ^%% a minute before adding the oil, there is little danger of the sauce curdling ; yet if by adding too
62 How We Cook in Los Angeles
much oil at first it should curdle, interrupt the operation im- mediately. Beat the yolks of one or two eggs on another plate, add the curdled mayonnaise by degrees and finish by adding oil, lemon juice, salt, pepper, and cayenne according to taste.
SALAD DRESSING
Mrs. E. Hollenbeck.
Eight eggs, yolks; i cup sugar; }4 cup cream; i cup of butter; i tablespoon salt; i tablespoon mustard; i table- spoon black pepper; i pinch of cayenne; i^ pints of vinegar.
Beat the yolks, add cream, sugar, salt, mustard, pepper, and cayenne. Mix thoroughly. Bring the vinegar to the boiling point, add the butter and boil again. Pour this on the other ingredients, and mix well.
This dressing, if bottled when cold, and stored in a cool place, will keep good for weeks.
MAYONNAISE DRESSING
Mrs. H. Z. Osborne.
Yolks of two eggs; i tablespoon soft butter; Vi teaspoon dry mustard; 3 tablespoons Rowland's olive oil; the juice of one lemon; Vs teaspoon salt; a dash of cayenne pepper and also of sugar.
Free the yolks entirely from the whites of the ^ZZ^ stir briskly with silver fork one or two minutes, add the softened butter, then the mustard, and the oil, a teaspoonful at a time. Stir constantly for two minutes, and add the sugar and cay- enne pepper, and lastly, the lemon juice, and salt. Stir all a minute or two, or until very smooth and well blended.
If you follow directions carefully, you will have a dressing that has not " curdled " and will not curdle, and can easily be made in ten minutes.
Salads 6j
MAYONNAISE DRESSING
Mrs. A. J. Glassell.
Three tablespoons of oil; i tablespoon salt; ^ tablespoon mustard; ^ tablespoon sugar; ^ tablespoon pepper; 2 eggs; I teacup vinegar; i teacup milk.
Beat together until thick, the oil, salt, sugar, mustard and pepper. Add the eggs well beaten, then the vinegar, little by little, lastly the milk. Place the bowl containing mixture in boiling water, stir it constantly until cooked to a thick cream, (this will require from ten to fifteen minutes). If bot- tled and kept cool, it will keep two weeks.
Good for lettuce or potato salad.
ENGLISH SALAD DRESSING
Mrs. Anna 0'Melven3'.
Three eggs; i teaspoon salt; i teaspoon dry mustard; >^ teaspoon pepper; 6 tablespoons Rowland's olive oil; 10 tablespoons vinegar; 4 tablespoons sweet cream.
Rub together until very smooth, the yolks of two hard boiled eggs, and one raw o^gg. Add the salt, pepper and mus- tard; and by degrees the oil and vinegar. Beat thoroughly, adding the cream last.
BOILED SALAD DRESSING
Mrs. Emmeliue Childs.
One pint of vinegar; and 2 teaspoons salt — heated. One tablespoon butter; 2 tablespoons white sugar; 2 teaspoons of dry mustard; 6 tablespoons cream; and 6 eggs — mixed.
When these are well beaten, pour on the hot vinegar, slowly; carefully beating all the time. Then boil until it be- comes thick like boiled custard. Thin with cream, if desired.
SALAD DRESSING
Mrs. J. G. Gilchrist.
Half cup of vinegar; }^ cup water; }^ cup sugar; i tea- spoon mustard; ]4, teaspoon salt; i Qgg; a pinch of cayenne pepper; butter the size of an English walnut.
^T- How We Cook in Los Angeles 64.
Heat together the vinegar, water, sugar and butter, then add the other ingredients.
PARKER HOUSE SALAD DRESSING
Mrs. J. E. Packard, Pomona.
One level teaspoon dr}' mustard; i ^ZZ'^ V'^ teaspoon salt; 3 tablespoons Rowland's olive oil; i tablespoon vinegar; yi teaspoon black pepper.
Mix the mustard and the yolk of the ^%% smoothly together, then add the oil drop by drop, then the vinegar, then the salt and pepper. Last of all add the white of the ^%z beaten to a stiff froth, stir this into the mixture and your dressing is complete.
CREAM 5ALAD DRESSING
Mrs. Anna O'Melveny.
Four eggs; i tablespoon melted butter; ^ cup thick cream ; 2 tablespoons strong vinegar; pepper, salt.
Rub until smooth the yolks of three hard-boiled eggs. Beat in the yolk of one raw egg. Add butter, salt and pep- per. Beat the cream, mix, and last add the vinegar.
LETTUCE SALAD
Mrs. Mary Bean .
Dressing. Half cup vinegar; ^2 cup sweet cream; 2 tablespoons sugar; a pinch each of salt and pepper.
Wash the lettuce, drj' with a towel ; place in salad bowl, and pour the dressing over it.
Nutrition, whole recipe (rough)
Counts 23 of 31 ingredients. The other 8 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 23 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Lamb | 100g cooked | 294 |
| Potato | 1 medium (173g) baked | 161 |
| Vegetable | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Crab | 100g cooked | 97 |
| Egg | 1 large egg (50g) | 78 |
| Orange | 1 medium (131g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Tomato | 1 medium (123g) | 22 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Flower | not in our table | 0 |
| Water | not in our table | 0 |
| Mutton | not in our table | 0 |
| Rose | not in our table | 0 |
| Sauce | not in our table | 0 |
| Carnation | not in our table | 0 |
| Soup | not in our table | 0 |
| Salad Dressing | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
-
Tomato + olivetop 1% of all pairsSmell alikemoderateCooked together15,539 recipes
Shared aroma: 3-hexenal (apple, fruity).
-
Vinegar + mustardtop 7% of all pairsSmell alikemoderateCooked together14,067 recipes
Shared aroma: isobutyraldehyde (malty, green).
-
Mustard + olivetop 8% of all pairsSmell alikestrongCooked together5,950 recipes
Shared aroma: eucalyptol (eucalyptus, herbal).
-
Cream + buttertop 8% of all pairsSmell alikemoderateCooked together41,516 recipes
Shared aroma: delta-dodecalactone (sweet, creamy).
-
Sugar + creamtop 9% of all pairsSmell alikemoderateCooked together43,450 recipes
Shared aroma: 2,3-butanedione (butter, sweet).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
Swap the tomato
How well each one fits the dish's main ingredients (sugar, vinegar, cream, flour, mustard, butter, olive):
- Shallotfits better
- Horseradishfits better
- Chivefits better
- Tomatothe original
Fit is the average pairing score against sugar, vinegar, cream, flour, mustard, butter, olive. Candidates are from the same food group and used in at least 100 recipes.
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