From the 1906 San Rafael Cook Book, "Compiled by the Ladies of San Rafael, California."

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SAUCE BECHAMEL—Mrs. Wm. B. Noble.

Put 1 tablespoon of butter in a frying pan, when melted add an even tablespoon of flour. Mix until smooth, add 1 gill of cream and 1 gill of stock.

Stir continuously until it boils. Take it from the fire, add the beaten yolks of 2 eggs, 1/2 teaspoon of salt, 1/4 teaspoon of pepper, and it is ready to serve. Do not boil after adding the yolks.

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SAUCE HOLLANDAISE—Mrs. W. B. Bradford.

1 heaping tablespoon butter. When melted, add1 tablespoon flour, and cook a few minutes. Then add 1 teacup of boiling water, and stir until smooth.

Gradually add:
- the yolks of 2 or 3 eggs,
- the juice of 1 lemon,
- salt, and
- red pepper.

Nice for fish or meat.

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HORSE-RADISH SAUCE—Mrs. Geo. Boyd.

Ingredients:
- 3 or 4 tablespoons of cream,
- 4 tablespoons of grated horse-radish,
- 1 teaspoon of pounded sugar,
- 1 teaspoon of salt,
- 1/2 teaspoon of pepper,
- 2 teaspoons of mustard,
- vinegar.

Mode: Grate the horse-radish, and mix it well with the sugar, salt, pepper, and the mustard which has been mixed with vinegar. Put in the cream, and warm in a double boiler; do not allow to boil, or it will curdle.

With cold meat, serve cold. This sauce will last several days.

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DRESSING FOR CHOPS—Mrs. R. E. Neil.

- 2 pickled cucumbers,
- 1 pickled onion,
- 1 tablespoon capers.

Chop all fine and add 1 tablespoon tomato catsup.

Melt 1 tablespoon butter; add to it 2 teaspoons flour, 1 cup of stock and the chopped pickles. Simmer 5 minutes, and pour over the chops. This is nicest with breaded chops.

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TOMATO SAUCE—Mrs. W. B. Bradford.

- 1 pint canned tomatoes,
- 1 tablespoon butter,
- 1 tablespoon flour,
- 8 cloves, and
- a small slice of onion.

Cook tomatoes, cloves and onion 10 minutes. Heat butter in a pan, add the flour, stir until brown. Add to the tomatoes, and boil 10 minutes longer Season with salt and pepper, and strain through a sieve.

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SPANISH SAUCE—Mrs. Thos. S. Bonneau.

- a small clove of garlic,
- a good sized onion,
- 1 1/2 tablespoon of lard,
- 2 green peppers.

Fry brown.

Stew 6 or 7 tomatoes, salted to taste about 10 minutes. Canned tomatoes will answer. Pour sauce over Rock Cod, Omelette, Chops, Steak, or fried Chicken. (Sausages, add a little thyme).

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WINE SAUCE FOR VENISON—Mrs. W. F. Jones.

Simmer together:
- 1/2 glass currant jelly,
- 1/2 glass water,
- 1 tablespoon butter,
- juice of 1/2 lemon,
- 1 teaspoon salt,
- dash of paprika,
- and 3 cloves.

Strain and add 1/2 glass port wine, and a little of the game gravy.

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MUSTARD—Margaret Ware, Santa Rosa.

Mix:
- 3 tablespoons mustard,
- 1 tablespoon sugar,
- 1 beaten egg.

Add gradually 3/4 of a cup vinegar. When well mixed put on stove and stir till it begins to boil; remove immediately and add 2 tablespoons olive oil and salt to taste.

Put in a large necked bottle or jar, cover tight and put in cool place and it will keep for weeks. If preferred, butter can be substituted for the oil.

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OYSTER DRESSING (for Turkey)—Mrs. W. F. Jones.

Remove all the crust from a baker’s stale loaf, and crumb up fine; work in 1 cup of butter, a dash of cayenne, and salt to taste.

Add 1 qt. of fresh oysters and sufficient strained juice to moisten the dressing. Fill the craw of the turkey with plain dressing, and about 1/2 hr. before serving put the oyster dressing in the body.

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PLAIN DRESSING—Mrs. W. F. Jones.

Make the same as above, omitting the oysters. Season with sage; wet with nice rich milk; chop an onion fine, cook in butter and stock or water.

If onions are agreeable, add them but do not brown the onion. A few olives added makes an agreeable variety.

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CHESTNUT DRESSING—Mrs. L. A. Lancel.

Chopped together:
- 1 lb. boiled chestnuts,
- 1 lb. beef,
- 1/2 lb. fresh pork.

Season with salt and pepper. Add 1/4 loaf of baker’s bread soaked in water and drained, and 2 beaten eggs.

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CHESTNUT DRESSING (for Turkey)—Mrs. McMahon.

Shell, blanch, and boil 1 qt. of chestnuts until tender. Strain, mash or chop fine. Add:
- 1 tablespoon butter,
- 1 teaspoon salt, and
- a saltspoon of pepper.

Mix, and put into the turkey. Do not mash too fine. I think it is better to chop with a hash knife.

1 cup of French chestnuts prepared as above may be added to a rich bread and butter dressing.

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CHESTNUT FORCE-MEAT (for Turkey)—Mrs. Fronmuller.

- 1/2 lb. sausage meat,
- 1 cup chopped mushrooms,
- 1/2 lb. cooked chestnuts,
- 1 tablespoon chopped parsley,
- 1 saltspoon thyme,
- pepper,
- salt,
- 1/2 cup bread crumbs,
- 1 shallot,
- 2 tablespoons butter.

Cook finely chopped shallot in butter 2 or 3 minutes. Add sausage meat and cook about 5 minutes, then add mushrooms and mashed chestnuts and all other ingredients and stuff turkey.

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POTATO DRESSING—’Mrs. W. F. Jones.

This is better for tame duck or goose than any other dressing.

To a quart of mashed potatoes whipped light add:
- 1/2 cup butter melted,
- a grated onion,
- about 1 cup of celery cut as for a salad,
- 2 teaspoons chopped parsley.
Season highly with pepper and salt.