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

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RULES FOR COOKING MEATS.

Put all salt meats to cook in cold water; all fresh meats, excepting for soups into hot water, then cook slowly.

All roast meats, excepting veal, are put dry into a very hot oven; veal requiring a little more moisture. When well browned, add hot water; and when about half done, salt.

Never salt meat until partially cooked.

- Rare meat requires about 15 minutes to the pound.
- Baste all roasts frequently.
- Roast beef requires a hotter oven than any other meat.
- Veal is delicious roasted with strips of salt pork laid on top.

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CASES FOR ENTREES—Mrs. W. F. Jones.

- 1 well beaten egg,
- 1 cup sweet milk,
- 1 full cup flour,
- pinch of salt and
- pinch of baking powder, sifted with flour.

Have fat smoking hot, heat iron in fat, dip iron into batter and drop quickly into fat. When brown, remove gently onto cheesecloth or brown paper. This makes about 3 doz., and by keeping tightly tinned will be good for some time, it reheated before using.

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ROASTS—Mrs. R. S. Barclay.

When roasting beef, lamb, mutton or pork, place in pan with meat apples prepared as for baking (with skins on) and onions. Roast with the meat, basting them when meat is basted.

Should the apples and onions be thoroughly done before the meat is ready, remove them from pan and keep hot.

Serve on platter with roast. This is particularly good with pork.

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POT ROAST—Mrs. R. S. Barclay.

Have the butcher lard the meat. Rub with juice of one lemon and paprika. Put in hot kettle or dutch oven with enough fat to brown. Cover tightly, turning occasionally that it may brown on all sides.

Then add:
- two cups of soup stock,
- two carrots,
- 1 piece celery,
- 1 onion and
- salt.

Boil slowly until tender. 20 minutes before serving lift the roast from the kettle, strain and thicken the gravy, adding one fourth of tea spoon of sugar and Worcestershire sauce.

Return roast to the gravy and let stand on back of the stove.

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CURRY—Mrs. Thos. Menzies.

Brown onion and apple; for a good dish of meat take 2 onions and 3 or 4 apples.

Chop the apple, slice the onion; take these out of frying pan, after being browned, and if fresh meat is used, brown it.

Take 1 tablespoon of flour, 1 dessertspoon of curry powder; mix smoothly with milk; add to the rest of the ingredients with a large cup of milk.

Stew in a saucepan for 2 hrs., cooking very slowly, stirring now and then. A few cold string beans, or peas that have been cooked, are an improvement; also a little sweet pickle.

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CURRY A LA HONOLULU—Mrs. Southard Hoffman.

To 2 tablespoons melted butter add:
- 1 1/2 tablespoons chopped onion,
- 1/2 clove of garlic chopped,
- 3 teaspoons curry powder.

Fry 10 minutes.

Add 1 cup stock and simmer about 1 hr., and add 1 1/2 cups milk. Put in double boiler and thicken with flour wet in a little cold water.

Cook all day.

About 1/2 hr. before serving add 1 cup of warm milk poured over 1 fresh grated cocoanut which has soaked for 2 hrs. in the milk, and been strained and squeezed dry.

Then add cooked eggs, lobster, meat or fish. Served with rice.

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PRESSED CHICKEN OR VEAL—Mrs. W. F. Jones.

Cut up a full grown chicken, or 2 lbs. of veal stew; put to cook in a small amount of water, cover tightly and cook 4 or 5 hrs.

Pour off the liquid and strain into another saucepan; there should be a good cupful of rich juice.

Remove all bones and the skin of the chicken; pull the meat apart, put it into the juice and return to the fire. Season highly with salt and pepper, pour into bread pan, and set away to get cold.

A few slices of cooked carrots cut in fancy shapes and placed in the bottom of the pan before pouring in the meat, improve the appearance. Garnish with parsley. Nice for lunch.

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KEYSTONE PATES—Mrs. W. B. Noble.

Chop cold cooked meat fine, measure, and to every pint add:
- 1 tablespoon of butter,
- 2 tablespoons of dried bread crumibs,
- 1/2 cup of stock or boiling water,
- 2 eggs slightly beaten, and
- salt and pepper to taste.

Put all these ingredients into a saucepan, and stir over the fire for a moment until thoroughly mixed. Fill custard cups 2/3 full with this mixture, stand them in a baking pan 1/2 full of boiling water, and bake in a moderate oven 20 minutes.

When done, turn them out carefully on a heated dish, and pour around them Bechamel sauce. Remains of any cold meat or poultry are delightful used in this way.

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CHICKEN VEAL, OR LAMB TERRAPIN—Mrs. C. Shaw, Cloverdale.

Cut cold meat into dice and make the following sauce.

This is sauce for about one pint of meat:
- 2 tablespoons butter; (Cook flour and butter together.)
- 1 tablespoon of flour;
- 1 teaspoon made mustard;
- 1 tablespoon currant jelly;
- 1 teaspoon Worcestershire sauce;
- 1/2 cup cream;
- the yolks of 3 hard boiled eggs cut very fine;
- pepper and salt to taste.

Just, before serving, add 2 large tablespoons sherry.

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A NICE BREAFAST DISH—Mrs. Chas. Shaw, Cloverdale.

- 8 hard boiled eggs chopped.

One pint cream sauce as follows:
- 2 tablespoons butter,
- 2 tablespoons of flour;
- 2 1/2 cups milk.

Season and cook, 1 heaping cup. ham, tongue, or chicken.

Put in layers in baking dish with bits of butter and fine bread crumbs. Bake.

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MEAT SOUFFLE—Very Fine—Mrs. Francis C. White, Everett, Wash.

- 1 pint chopped meat, roast beef or steak - chop the meat dust fine,
- 1 teaspoon onion chopped very fine,
- 4 eggs,
- 1 cup milk,
- 1 large tablespoon of butter,
- 1 large tablespoon flour,
- salt and pepper to taste.

Set the milk on the stove, when hot, add the flour, rubbed smooth in cold milk and the butter.

When quite cool add the well beaten yolks of eggs. Stir in lightly the meat, onions and the beaten whites of eggs. Bake in moderate oven 1/2 to 3/4 of an hour. Eat hot.

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MEAT PIE—Mrs. W. F. Jones.

Chop cold meat very fine, removing all gristle.

If you have cold gravy sufficient to moisten it well use It, if not brown 1 tablespoon butter, add 1 heaping tablespoon flour and sufficient soup stock to make the right consistency.

Stir in meat and season with salt, paprika, tabasco, celery and onion extract and Worcestershire. This can be made in the baking pan you are to use.

Make rich baking powder biscuit, cut with small cutter and put closely over the top. The meat must be hot or the biscuit will not cook on under side.

Brush biscuit with melted butter and bake about 20 minutes.

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SALAMAGUNDI—Mrs. W. F. Jones.

Chop cold beef, mutton or veal very fine, removing all bone and gristle.

Take sufficient macaroni to make about double your quantity of meat, boil in salt water 1/2 hour and drain in colander.

Have about 1 cup of tomatoes after they are boiled down with bell peppers to taste, and a little grated onion.

Butter granite pan, put in layer of macaroni, dotted with butter, a little salt and a dash of paprika, then a layer of meat and so on until material is all used, putting macaroni last. Sprinkle with bread crumbs and lumps of butter.

Over this pour at least a cup of good rich gravy mixed with the tomatoes, to which you have added a little celery extract and Worcestershire. Bake in moderate oven 1/2 to 3/4 of an hour. Must be neither dry nor sloppy.

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FROGS A LA POULETTE—Mrs. W. F. C. Hasson.

Joint the hind legs and backs of 12 frogs; put in a closely covered stewpan with:
- some truffles,
- a small can of mushrooms sliced,
- a glass of good white wine,
- salt,
- white pepper,
- cayenne,
- mace, and
- 4 ozs. butter.

Stew gently 15 minutes, stirring once or twice; if then tender, add 1 teaspoon cornstarch rubbed into 1 oz. of butter; let it cook 2 minutes.

Take from the fire, and stir in the yolks of 6 eggs beat up well with 1/4 pint cream. Do not put on the fire again after putting in the eggs.

Cut the inside of a German loaf into a nice shape and fry brown; put into the center of the dish, and stick into it skewers decorated with truffles, limes, and mushrooms. Put the frogs and sauce around this, and serve very hot.

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RISSOLES—Mrs. Fronmuller.

Roll some good short pastry 1/2 in. thick into rounds of oblongs and in the center of each place 1 teaspoon of creamed chicken, sweet breads or oysters.

Brush round the edge with beaten egg, fold, press edges together and fry in deep fat until brown and drain on cheese cloth before serving.

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JELLIED MEAT OR POULTRY—Mrs. James W. Cochrane.

“Left-overs” of meat or poultry to be used this way should be lean and tender and quite free of bone and gristle. Chop very fine and season with salt and pepper.

Pack in an earthernware dish, and pour over it a good cup of stock in which has been dissolved 1/2 package of any good gelatine. Set away in refrigerator to harden.

When firmly set, place dish in hot water for a second and turn out on a platter and garnish with cress. This is very nice for luncheon or supper. If stock is sufficiently rich, the gelatine will not be necessary.

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TAMALE LOAF—Mrs. W. F. Jones.

Put 1 lb. veal stew, 1 lb. fresh fat pork to cook in 1 qt. boiling water or stock. If one objects to veal or pork substitute beef from the neck and flank fat.

Add 5 dried Chiles with seeds and veins removed, or 1level tablespoon Grandma’s pepper, or half of each, and 2 cloves of garlic.

When meat is partly cooked add 2 teaspoons salt; simmer gently until bones and meat can be easily separated, then drain off 3/4 qt. of the juice, being sure to get most of the fat.

Sift gently into this liquid, while stirring briskly 1 1/2 or 2 cups fine corn meal and cook until it does not taste raw. It must be thick enough to leave the pan as you stir.

Remove garlic and peppers, separate bores, gristle and skin from the meat, pull into pieces and return the balance of liquid which should be about 1 cup.

Add to this 1 cup tomatoes, about 2 tablespoons corn meal, more salt to taste, boil until just moist.

Add 2 dozen olives and 2 dozen raisins last.

Line a bread pan with your corn meal paste, pour in meat, cover with pats of corn meal. Bake 1/2 to 3/4 hour in hot oven in pan of water.

You can also thicken the entire mixture with corn meal and turn into pan. Timbal molds lined and filled make a very satisfactory individual dish as it is difficult to serve the large loaf in slices.

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CASSEROLE—Mrs. Thos. S. Bonneau.

- 1/2 lb. fine chopped cooked meat,
- 1/2 teaspoon salt and white pepper,
- 1/4 teaspoon Marjoram and thyme and celery salt,
- 1/4 teaspoon minced onion and parsley,
- a dash of cayenne pepper,
- 3 tablespoons cracker crumbs,
- 1 egg well beaten.

Warm water or stock enough to make a paste. Mold in boiled rice and steam 20 minutes. To be eaten with tomato sauce.

Tomato Sauce:
- 1 tablespoon butter,
- 1 cup stewed and strained tomatoes,
- 1 tablespoon flour,
- 1 tablespoon minced onion.

Fry onion in butter, add flour and cook together. Then throw in the tomatoes and stir until thick.