tablespoons fine bread crumbs or rolled crackers, yolk two hard-boiled
eggs, chopped juice of a lemon, one-half teaspoon mustard, a little
cayenne pepper and salt, one cup good drawn butter. Mix one spoon
crumbs with chopped crab meat, yolks, seasoning, drawn butter. Fill
scallop shells—large clam shell will do—with mixture; sift crumbs over
top, heat to slight brown in quick oven.
CREAMED CRAB
Melt a half inch slice butter, add half a cup Gold Medal Flour, stir
all the time; to this add three cups of milk and one cup of cream;
season with salt, red pepper and one tablespoonful Worcestershire
sauce. Cook ten minutes. Add the picked meat of three crabs and a small
bottle of mushrooms. Let it come to a boil once. Serve in ramikins.
CLAM CHOWDER
Twenty-five clams, chopped—not fine—one-half pound salt pork chopped
fine, six potatoes sliced thin, four onions sliced thin. Put pork in
kettle; after cooking a short time add potatoes, onions and juice of
clams. Cook two and one-half hours, then add clams; fifteen minutes
before serving add two quarts of milk.
* * * * *
+——-+——————————————————————————————————+——-+
| 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 |
+——-+——————————————————————————————————+——-+
* * * * *
Poultry and Game
ROAST TURKEY
Carefully pluck the bird and singe off the down with lighted paper;
break the leg bone close to the foot, hang up the bird and draw out the
strings of the thigh. Never cut the breast; make a small slit down the
back of the neck and take out the crop that way, then cut the neck bone
close, and after the bird is stuffed the skin can be turned over the
back and the crop will look full and round. Cut around the vent, making
the hole as small as possible, and draw carefully, taking care that
the gall bag and the intestines joining the gizzard are not broken.
Open the gizzard, take out the contents and detach the liver from the
gall bladder. The liver, gizzard and heart, if used in the gravy, will
need to be boiled an hour and a half and chopped as fine as possible.
Wash the turkey and wipe thoroughly dry, inside and out; then fill the
inside with stuffing, and sew the skin of the neck over the back. Sew
up the opening at the vent, then run a long skewer into the pinion and
thigh through the body, passing it through the opposite pinion and
thigh. Put a skewer in the small part of the leg, close on the outside
and push it through. Pass a string over the points of the skewers and
tie it securely at the back.
Sprinkle well with Gold Medal Flour, cover the breast with
nicely-buttered white paper, place on a grating in the dripping-pan and
put in the oven to roast. Baste every fifteen minutes—a few times with
butter and water, and then with the gravy in the dripping-pan. Do not
have too hot an oven. A turkey weighing ten pounds will require three
hours to bake.
ROAST GOOSE
Get a goose that is not more than eight months old, and the fatter it
is the more juicy the meat. The dressing should be made of three pints
of bread crumbs, six ounces of butter, a teaspoonful each of sage,
black pepper and salt and chopped onions. Don’t stuff very full, but
sew very closely so that the fat will not get in. Place in a baking
pan with a little water, and baste often with a little salt, water and
vinegar. Turn the goose frequently so that it may be evenly browned.
Bake about 2½ hours. When done, take it from the pan, drain off the fat
and add the chopped giblets, which have previously been boiled tender,
together with the water in which they were done. Thicken with Gold
Medal Flour and butter rubbed together; let boil, and serve.
BAKED CHICKEN
Take a plump chicken, dress and lay in cold salt water for half hour,
put in pan, stuff and sprinkle with salt and pepper; lay a few slices
of fat pork. Cover and bake until tender, with a steady fire. Baste
often. Turn so as to have uniform heat.
CHICKEN—SOUTHERN STYLE
Wash your chicken thoroughly in soda and water. Dry and disjoint. Put
one and one-half cups of cold water in a porcelain pot (Dutch oven
preferred); pack chicken in closely. Mince two small onions, one kernel
garlic, little parsley and sprinkle over chicken. Cover closely and let
simmer for three hours. One-half hour before done season with salt and
pepper. Don’t lift cover during the cooking. When done remove chicken
and thicken gravy with a little Gold Medal Flour.
* * * * *
_Eat Chism’s Quality Ice Cream_
* * * * *
ROYAL BEER If purchased by the Wife will keep
Husband Home. RENO BREWING CO.
* * * * *
WILD DUCKS
Nearly all wild ducks are liable to have a fishy flavor, and when
handled by inexperienced cooks, are sometimes uneatable from this
cause. Before roasting them guard against this by parboiling them
with a small carrot, peeled, put within each. This will absorb the
unpleasant taste. An onion will have the same effect; but unless you
mean to use onion in the stuffing, the carrot is preferable.
ROAST WILD DUCK
Parboil as above directed; throw away the carrot or onion, lay in fresh
water one-half of an hour; stuff with bread crumbs, season with pepper,
sage, salt and onion, roast until brown, basting for half the time
with butter and water, then with drippings. Add to the gravy, when you
have taken up the ducks, a teaspoonful of currant jelly and a pinch of
cayenne pepper. Thicken with browned flour and serve in a tureen.
PIGEON PIE
Clean and truss three or four pigeons, rub outside with a mixture
of pepper and salt; rub inside with a bit of butter, fill with a
bread-and-butter stuffing, or mashed potatoes; sew up the slit, butter
the sides of a tin basin or pudding dish, and line (the sides only)
with pie paste, rolled to quarter of an inch thickness; lay the birds
in; for three large tame pigeons, cut quarter of a pound of sweet
butter and put it over them, strew over a large teaspoonful of salt and
a small teaspoonful of pepper, with finely cut parsley; dredge a large
teaspoonful of Gold Medal Flour over; put in water to nearly fill the
pie; lay skewers across the top, cover with a puff paste crust; cut a
slit in the middle, ornament the edge with leaves, braids, or shells
of paste, and put in a moderately hot or quick oven for one hour; when
nearly done brush the top over with the yolk of an egg beaten with a
little milk, and finish. The pigeons for this pie may be cut in two or
more pieces, if preferred. Any small birds may be done in this manner.
ROAST PIGEON
Clean and truss two young pigeons, mince the liver, and mix with them
two ounces of finely grated bread crumbs, two ounces of fresh butter,
finely chopped onion, a teaspoonful shredded parsley, a little salt,
pepper, nutmeg. Fill birds with this forcemeat, fasten a slice of fat
bacon over the breast of each, and roast. Make a sauce by mixing a
little water with the gravy which drops from the birds, and boiling
it with a little thickening; season it with pepper, salt and chopped
parsley.
QUAIL ON TOAST
Take five quail, but don’t remove the legs, for you would lose all the
taste of the game. Wipe them well; string them tight, so as to raise
the breasts. Put a little butter on each, a little lemon juice, and
inside each the quarter of a lemon without the peel. Then put a very
thin slice of pork, about two inches square, around each quail, with
two or three cuts in each side, and string it tight. Let cook on a good
fire, and when they are nearly well done, for white meat game must be
well done, cut the strings; dress nicely on toast and serve hot. Pour
the juice on the quail after having taken the fat off, and put some
slices of lemon around the dish, one for each quail.
* * * * *
MARRIED LIFE
START RIGHT
BUY A PIANO
WESTERN MUSIC CO. RENO, NEVADA
* * * * *
Sierra Beer for Health Phone 581
* * * * *
ROAST TAME DUCK
Take a young farmyard duck fattened at liberty, but cleansed by being
shut up two or three days and fed on barley meal and water. Pluck,
singe and empty; scald the feet, skin and twist round on the back of
the bird; head, neck and pinions must be cut off, the latter at the
first joint, and all skewered firmly to give the breast a nice plump
appearance. For stuffing, one-half pound of onions, one teaspoonful
of powdered sage, three tablespoonfuls of bread crumbs, the liver of
a duck parboiled and minced with cayenne pepper and salt. Cut fine
onions, throwing boiling water over them for ten minutes; drain through
a gravy strainer, and add the bread crumbs, minced liver, sage, pepper
and salt to taste; mix, and put inside the duck. This amount is for
one duck, more onion and more sage may be added, but the above is a
delicate compound not likely to disagree with the stomach. Let the
duck be hung a day or two, according to the weather, to make the flesh
tender. Roast before a brisk, clear fire, baste often, and dredge with
flour to make the bird look frothy. Serve with a good brown gravy in
the dish, and apple sauce in a tureen. It takes about an hour.
* * * * *
DIAMONDS | _Watchmaker_ | ROSARIES
WATCHES | | CROSSES
RINGS | _Emilio C. Pesce_ | IVORY SETS
LAVALLIERES | | CLOCKS
CHAINS | _Jeweler_ | PRECIOUS STONES
245 LAKE ST. PHONE 1592 RENO. NEVADA
* * * * *
RABBIT PIE
Cut a rabbit into seven pieces, soak in salted water one-half hour and
stew until half done in enough water to cover it. Lay slices of pork in
the bottom of a pie dish and upon these a layer of rabbit. Then follow
slices of hard-boiled egg, peppered and buttered. Continue until the
dish is full, the top layer being bacon. Pour in the water in which the
rabbit was stewed, and adding a little Gold Medal Flour, cover with
puff paste, cut a slit in the middle and bake one hour, laying paper
over the top should it brown too fast.
VENISON STEAK BROILED
Take the leg and cut slices from it, having a quick, clear fire. Turn
them constantly. They should be served underdone. Butter both sides
of the steak; sprinkle salt and pepper over the venison, garnish with
parsley and accompanying it by a jelly sauce.
* * * * *
_Eat Chism’s Quality Ice Cream_
* * * * *
STUFFINGS
CHESTNUT STUFFING FOR POULTRY
One pint fine bread crumbs, one pint shelled and boiled French
chestnuts chopped fine, salt, pepper, and chopped parsley to season,
one-half cup melted butter.
OYSTER STUFFING FOR POULTRY
Substitute small raw oysters, picked and washed, for chestnuts in above
recipe.
CELERY STUFFING
Substitute finely cut celery for chestnuts.
STUFFING FOR TOMATOES, GREEN PEPPERS, ETC.
One cup dry bread crumbs, one-third teaspoonful salt, one-quarter
teaspoonful pepper, one teaspoonful onion juice, one tablespoonful
chopped parsley, two tablespoonfuls melted butter. Hominy, rice, or
other cooked cereal may take the place of crumbs.
* * * * *
DIAMONDS | _Watchmaker_ | ROSARIES
WATCHES | | CROSSES
RINGS | _Emilio C. Pesce_ | IVORY SETS
LAVALLIERES | | CLOCKS
CHAINS | _Jeweler_ | PRECIOUS STONES
245 LAKE ST. PHONE 1592 RENO. NEVADA
* * * * *
LAMB AND VEAL STUFFING
Three cups stale bread crumbs, three onions chopped fine, one
teaspoonful salt, one-half teaspoonful white pepper, two tablespoonfuls
chopped parsley, one-half cup melted butter or suet.
STUFFING FOR PORK
Three large onions parboiled and chopped, two cups fine bread crumbs,
two tablespoonfuls powdered sage, two tablespoonfuls melted butter, or
pork fat, salt and pepper to taste.
SAGE STUFFING FOR GEESE AND DUCKS
Two chopped onions, two cups mashed potatoes, one cup bread crumbs,
salt, pepper, and powdered sage to taste.
POULTRY STUFFING
One quart stale bread crumbs, salt, pepper, and powdered thyme to
season highly, one-half cup melted butter.
* * * * *
HARMONY IN THE HOME
THAT HAS A PIANO
WESTERN MUSIC CO. RENO, NEVADA
* * * * *
MEATS
ROAST PIG
Select a pig about six weeks old, wash it thoroughly inside and
outside; wipe dry with a towel, salt inside and stuff it with a rich
fowl dressing, making it plump. Sew it up, place it in the dripping
pan, salt and pepper the outside. Pour a little water into the dripping
pan, baste with butter and water a few times as the pig warms,
afterward with gravy from the dripping pan. Roast from two to three
hours. Make the gravy by skimming off most of the grease; stir in the
pan a good tablespoonful of Gold Medal Flour, turn in the water to make
it the right thickness, season and let all boil up once. Strain and
turn into the gravy dish. Place the pig upon a large platter surrounded
with parsley. Send to the table hot. In carving, cut off the head
first; split the back, take off the hams and shoulders and separate the
ribs.
BAKED HAM
Put a medium-sized ham in a pot and cover with sweet cider. Let it
simmer gently for three and one-half hours. Skim frequently to remove
the grease as it rises. When tender take out and remove the rind; cut
the fat on top into diamonds and in each diamond stick a clove; then
rub over the top of the ham one-half of a cupful of maple syrup, place
in the oven and bake slowly for forty-five minutes.
TO ROAST A LEG OF PORK
Choose a small leg of fine young pork; cut a slit in the knuckle with
a sharp knife, and fill the space with sage and onions, chopped, and a
little pepper and salt. When one-half done, score the skin in slices,
but do not cut deeper than the outer rind. Apple sauce should be served
with it.
SALT PORK, CREAM GRAVY, SOUTHERN STYLE
Cut sweet cured salt pork into half-inch slices, put into saucepan,
cover with cold water and bring to boiling point. Drain off water, add
cold water, stand a few minutes, roll in Gold Medal Flour, two parts,
corn starch, one part, mixed and seasoned with white pepper. Have
one tablespoonful of hot bacon fat in the frying pan to prevent pork
from sticking. Pour off fat as it melts while frying, brown and fry
until reduced one-half. For one and one-half cups cream gravy allow
three spoonfuls melted fat, add two level tablespoonfuls corn starch.
Cook three minutes in the hot fat without browning, then add one and
one-half cups milk, one-quarter teaspoonful salt, and cook until
smoothly thickened. Serve for breakfast with baked potatoes and hot
biscuit.
ROAST SPARE-RIB
Trim the ragged ends of a spare-rib neatly, crack the ribs across the
middle, rub with salt and sprinkle with pepper. Fold over, stuff with a
turkey dressing, sew up tightly, place in dripping pan with a pint of
water, baste often, turning it once or twice so as to bake both sides a
rich brown.
PORK CHOPS WITH TOMATO GRAVY
Trim off skin and fat; rub the chops over with a mixture of powdered
sage and onion; put small pieces butter into frying-pan; put in the
chops and cook slowly, as they should be well done. Place chops on hot
dish; add a little hot water to gravy in pan, one large spoon butter
rolled in Gold Medal Flour, pepper, salt and sugar, and one-half cup
juice drained from can tomatoes. Stew five minutes and pour over the
chops and serve.
* * * * *
ROYAL BEER Small Percentage of Alcohol,
Large Percentage of Extracts
* * * * *
PORK AND BEANS
Soak one quart white beans over night in cold water. Drain, add fresh
water and simmer till tender. Put in baking pan and place in center
one-half pound fat salt pork, parboiled. Mix one teaspoon salt,
one-half teaspoon mustard and one tablespoon molasses; add this to
the beans, with enough boiling water to cover. Bake eight hours in a
moderate oven, adding more water as necessary.
FILLET OF MUTTON
Cut a fillet, or round, from a leg of mutton; remove all the fat from
the edges, and take out the bone; rub it all over with a very little
pepper and salt; have ready a stuffing of finely minced onions, bread
crumbs and butter, well seasoned and mixed; fill with this the place of
the bone; make deep incisions or cuts all over the surface of the meat
and fill them closely with the same stuffing; bind a piece of cloth
around the meat to keep it in shape, and stew with just enough water to
cover it; let it cook slowly and steadily from four to six hours, in
proportion to its size and toughness, skimming frequently. When done,
serve with its own gravy.
SHOULDER OF VEAL
Remove the bone, and fill the space it occupied with a dressing made
as for turkey or chicken; keep well basted and proceed as with above.
A fillet of veal may be prepared in the same way, by removing the leg
bone with a sharp knife.
TO FRY TRIPE
Cut in pieces convenient for serving; beat an egg lightly and dip each
piece in the egg. Have your frying-pan hot and fry brown in butter. It
will take a good deal of butter to make it nice and keep from burning.
BEEF OMELET
One and one-half pounds of good beefsteak chopped fine, one cup suet,
two slices of wheat bread soaked in water, two eggs and half a cup of
sweet cream; season well with salt and pepper. Mold into a loaf or roll
and bake three-fourths of an hour, basting frequently.
ROAST BEEF
To roast in a cooking stove, the fire must have careful attention
lest the meat should burn. Lay it, well-floured, and seasoned, into a
dripping pan, with rather more than enough water to cover the bottom;
turn the pan around often, that all parts may be equally roasted, and
baste frequently. The oven should be quite hot when the beef is first
put in that the outside may cool quickly and thus retain the juices. A
large roast of eight or ten pounds is much better and more economical
than a small one, even in a small family. Allow a quarter of an hour
for every pound of meat if you like it rare. It can be re-roasted on
the next day. If much remains serve cold on the next, or in very thin
slices; dip each one in flour, then chop two onions fine, place a layer
of meat in a baking dish and sprinkle it with salt, pepper and onion;
above this place a layer of sliced or canned tomatoes; alternate the
layers till the dish is nearly full, moisten with the gravy, place a
layer of tomatoes upon the top, fill with boiling water, cover with a
plate and bake two hours.
* * * * *
+——-+——————————————————————————————————+——-+
| 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 |
+——-+——————————————————————————————————+——-+
* * * * *
_California
Market_
_James Daniel, Prop._
PHONE 537
_Finest class of_
_Beef, Pork, Mutton and
Sausage_
_always ready and on sale to families at
Popular Prices_
_We handle Poultry also_
_Wagon will call and make deliveries_
TRY OUR MEATS
_355 N. Virginia Street_ _Reno, Nevada_
* * * * *
ROAST LOIN OF VEAL
Leave in the kidney, around which put considerable salt. Make a
dressing the same as for fowls; unroll the loin, put the stuffing well
around the kidney, fold and secure with several coils of white cotton
twine wound around in all directions; place in a dripping pan, with the
thick side down, and put in a rather hot oven, letting it cool down to
moderate; in one-half hour add a little hot water to the pan, and baste
often; after half an hour turn over the roast and when done sprinkle
lightly with Gold Medal Flour and baste with melted butter. Before
serving carefully remove the twine. A roast of four or five pounds will
bake in about two hours. For a gravy skim off some of the fat if there
is too much in the drippings; dredge in Gold Medal Flour; stir until
brown, add hot water if necessary; boil a few minutes, stir in sweet
herbs as fancied and put in a gravy boat. Serve with green peas and
lemon jelly.
ENTREE OF VEAL
Take a piece of butter the size of an egg, three pounds of raw veal,
one teaspoonful salt, one of pepper and two eggs. Chop fine and mix
together, adding two tablespoonfuls of water. Mold this into a loaf,
then roll into two tablespoonfuls of pounded crackers and bake two
hours. When cold, slice.
* * * * *
DIAMONDS | _Watchmaker_ | ROSARIES
WATCHES | | CROSSES
RINGS | _Emilio C. Pesce_ | IVORY SETS
LAVALLIERES | | CLOCKS
CHAINS | _Jeweler_ | PRECIOUS STONES
245 LAKE ST. PHONE 1592 RENO. NEVADA
* * * * *
FRIED SWEETBREADS
For every mode of dressing they should be prepared by half boiling, and
then putting them in cold water; this makes them whiter and firmer.
Dip in beaten egg and then in bread crumbs, pepper and salt and fry in
lard. Serve with peas or tomatoes.
VEAL CUTLETS, BREADED
Trim and flatten the cutlets, add pepper and salt, and roll in beaten
egg, then in cracker crumbs. Fry in good dripping, turn when the lower
side is brown. Drain off the fat, squeeze a little lemon juice upon
each, and serve in a hot flat dish.
CALVES LIVER AND BACON
Cut liver in one-half inch slices, soak in cold water twenty minutes,
drain, dry and roll in Gold Medal Flour. Have pan very hot. Put in
bacon thinly sliced, turn until brown; put on hot platter. Fry liver
quickly in the hot fat, turning very often. When done, pour off all
but one or two tablespoons fat, dredge in Gold Medal Flour until it is
absorbed, and stir till brown. Add hot water gradually to make smooth
gravy, season and boil one minute. Serve separately.
* * * * *
MARRIED LIFE
START RIGHT
BUY A PIANO
WESTERN MUSIC CO. RENO, NEVADA
* * * * *
ROYAL BEER If purchased by the Wife will keep
Husband Home. RENO BREWING CO.
* * * * *
VEAL LOAF
Three pounds chopped veal, one pound fresh pork chopped fine, three
well beaten eggs, butter size of an egg, one pint of bread crumbs, 1
tablespoon of salt, 1 teaspoon black pepper, one-half teaspoon each of
thyme and sage. Make into loaf, take piece of white muslin and wrap
securely, also the ends. Place in a baking pan with very little water.
Baste often. Turn so as to brown both sides. Leave in cloth until cold.
BEEFSTEAK AND ONIONS
Take thick beefsteak (that which is not so tender will answer), cut it
in pieces ready to serve; put into a spider with a little hot water;
slice up three or four onions, and stew very slowly several hours. Let
the water boil out and the meat become brown, then stir flour into the
fat which has come from the meat. If there is too much, take some out
and pour on boiling water, and stir until the flour is cooked. Pour the
meat and gravy into a deep dish or platter and serve. Pieces of cold
roast or steak can be used.
Bay leaves, which can be obtained at the druggist’s, are a good
substitute for those who do not like onions, but the leaves should be
taken out before sending to the table.
BROILED STEAK
Select your steak carefully. The wide end of the slice of “Porterhouse”
is nice, or the “loin.” Have the gridiron hot and buttered, and over
hot coals; place the beef upon the gridiron, and cook till the blood
begins to start upon the upper side before turning, if the fire is not
too hot. To retain the juice, beef should be cooked rapidly at first.
Turn frequently rather than scorch. When done, remove to the platter
and season to the taste. Use no salt while cooking. This prevents the
blood from escaping. Serve with mushrooms.
BEEFSTEAK ROLL
Select a nice, tender, sirloin steak; pound it well, season with salt
and pepper; then make a nice dressing of chopped bread, well buttered,
salted and peppered, with a little sage, and mixed together with a
very little warm water. Spread this on the meat, then begin at one end
and roll it together; tie with strings. Put into a dripping pan with a
little water. Bake about three-quarters of an hour. To be eaten warm,
or sliced cold for tea.
SPICED VEAL
Chop three pounds of veal steak and one thick slice of salt pork, as
fine as sausage meat; add to it three Boston crackers, rolled fine;
half a teacup of tomato catsup, three well-beaten eggs, one and
one-half teaspoons of salt, one teaspoon of pepper, and one grated
lemon; mould it in the form of a loaf of bread, put it into a small
dripping pan, cover with one rolled cracker, and baste with a teacupful
of hot water and two tablespoons of butter. Bake three hours, basting
very often.
CREAMED DRIED BEEF
Pick in small pieces one-fourth of a pound of thinly-cut rather moist
dried beef and brown in a little butter. When brown pour in it a
coffecupful of milk and cream. Let it come to a boil and slightly
thicken with a little butter and Gold Medal Flour creamed together.
When it boils, pour it over a platter of brown toast and serve it at
once.
* * * * *
_Eat Chism’s Quality Ice Cream_
* * * * *
BEEF BALL
Three pounds choice beef (rare) chopped fine, ten butter crackers
crushed thoroughly, half teacup butter, pepper and salt to taste, half
cup water. Mix all well together, press down hard in pans, dip a few
spoonfuls of the water in which the beef was boiled over the top, and
bake one and a half or two hours. Slice when cold.
VEAL OR LAMB PATTIES