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

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RULES FOR COOKING VEGETABLES.

Put all fresh vegetables to cook into boiling water. Onions and string beans require more time than other vegetables, 1 1/2 hours at least being required to cook them tender.

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STUFFED POTATOES—Mrs. J. E. Alexander.

Bake good sized potatoes; when done, cut off top (the long way) scoop out the inside and mash.

Season with butter, cream, salt, pepper, and beaten white of egg; refill the potatoes and brown in oven. Must be eaten immediately.

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ESCALOPED POTATOES. Mrs. A. A. Smith.

Use a deep baking dish suitable to place on the table; or a granite pan with a napkin wrapped around it will answer.

Slice cold boiled potatoes; place 2 slices of salt pork in the bottom of the dish, then a layer of sliced potatoes.

Over the top of this sprinkle pepper, salt, and a little flour with a few pieces of butter. Repeat this till the dish Is full.

Finish the top with flour and butter; fill with milk, and place in the oven. Bake 1 hour. This is a nice dish for lunch.

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POTATO SOUFFLE—Mrs. Fronmuller.

- 2 cups hot mashed potatoes,
- 2 tablespoons melted butter,
- 1/2 cup cream,
- 2 eggs,
- 1 teaspoon salt and pepper.

Beat potatoes until smooth and light, add butter, cream, beaten yolks and seasoning.

Fold in stiffly beaten whites and pile in buttered dish not smoothing the top, and bake on top slide a light brown. 1/2 cup of grated cheese is an agreeable variation, to this dish.

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POTATOES IN FANCY GUISES—Mrs. Ernest Lovell.

- 1 quart of boiled potatoes cut fine,
- 1 onion,
- 1 carrot,
- 3 tablespoons butter,
- 2 tablespoons flour,
- 1 teaspoon salt,
- 1/2 teaspoon pepper,
- 1 pint milk,
- 1 cup grated bread crumbs.

Beat four in 2 tablespoons of the butter, add onion, carrot, salt and pepper.

Having warmed the milk pour over all and let come to a boil, simmer for 5 minutes. Strain over potatoes.

Add bread crumbs. Dot with remainder of butter and cook in oven 20 minutes.

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SWEET POTATOES WITH SUGAR—Mrs. A. F. Fechteler, Wash. D. C.

Boll and peel potatoes; put into a skillet 1 cup of sugar, 1 tablespoon butter and 1/2 cup of water. Let cook about 15 minutes, then put in potatoes and cook slowly until nicely browned.

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STUFFED PEPPERS—Mrs. M. B. Walker.

- 1 lb. flat macaroni, cooked soft in boiling salt water,
- 1 cup chopped cooked meat—sausage preferred,
- 1 finely chopped onion simmered till soft in 1 tablespoon olive oil.

Add:

- 1/2 cup tomatoes,
- salt to taste,
- 1 cup corn,
- minced parsley,
- celery and
- Chili pepper.

Add to macaroni. Cut the stem end off peppers, take out seeds, then fill with mixture and replace top of peppers, either by tying or fastening with splints of wood.

Place in baking pan with a very little water and bake in moderate oven about 20 minutes. Serve with or without tomato sauce.

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BELL PEPPERS STUFFED WITH VIRGINIA GREEN CORN PUDDING (Texas Dish). —Mrs. H. O Howitt.

Select firm large peppers, cut off tops, take out centers. Make a corn pudding by scraping the corn off from 6 ears of corn. Beat 3 eggs separately.

Put the corn and yolks together, stir hard, add 2 tablespoons melted butter, then 1 pint of milk gradually, beating all the while.

Next add a little sugar and a pinch of salt; lastly the whites of the eggs.

Put all in the bell peppers, place in a baking dish and cook slowly. Cover at first, then remove cover and brown. Send to table hot.

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STUFFED PEPPERS—Mrs. Francis C. White, Everett Wash.

Take large green peppers and soak them for 1/2 hour in very cold salt water, remove all the seeds but one in each pepper; then stuff them with creamed oysters or sweetbreads and a bit of butter in center of each. Bake about 20 minutes.

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STUFFED BELL PEPPERS—Mrs. O. J. Short.

Select large well shaped bell peppers, cut off stems and place peppers broad end down; slice off tops and scoop out seeds. Stuff with the following:
- 1 cup bread crumbs,
- 1 cup chopped boiled ham,
- 1 large ripe tomato,
- 1 onion,
- 1 beaten egg,
- a little parsley,
- salt and pepper.

Mix thoroughly.

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STUFFED GREEN PEPPERS—Mrs. L. A. Lancel.

Cut off the tops of good fresh peppers; take out all the inside. Fill with a mixture of sausage meat mixed with bread crumbs, egg, salt, and a little milk if necessary.

Put them in a saucepan with some nice stock and a good piece of butter; cover tightly and steam 1 1/2 hours. Thicken gravy with teaspoon cornstarch.

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GREEN CORN FRITTERS—Mrs. R. E. Neil.

- 1 dozen ears corn grated or scraped;
- yolks of 4 eggs;
- 3 tablespoons flour.

Fry in lard and butter mixed.

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CORN FRITTERS—Mrs. A. A. Smith.

- 1/2 can of corn,
- 1/2 cup or more of rolled cracker,
- 2 eggs beaten separately,
- a pinch of salt, and
- pepper.

Wet the mixture with milk sufficient to drop from the spoon; fry in a mixture of butter and lard in a trying pan.

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CORN OYSTERS—Mrs. H. M. Jones, Pomona Cal.

- 1 pint grated corn,
- 1/2 cup of milk,
- 1/2 cup of flour,
- 1 level teaspoon baking powder,
- 1 tablespoon melted butter,
- 2 eggs,
- salt and pepper.

One tablespoon of the makes an "oyster." Fry in butter and serve hot with butter.

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CORN CHOWDER—Mrs. A. A. Smith.

- 3 slices of salt pork cut in dice and fried brown,
- 1 large onion sliced and fried in the pork fat,
- 6 boiled potatoes sliced.

Heat 1 quart of milk, stirring in 4 rolled crackers and small pieces of butter the size of a walnut. Salt and pepper to taste.

Put altogether, adding 1 can of corn and boil up once.

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CORN TIMBALES—Mrs. C. C. Stevenson.

Take 6 ears of sweet corn and press out the pulp.

To 1 cup of corn add:
- 1 tablespoon of butter melted,
- 1/4 teaspoon paprika,
- 1/2 teaspoon salt,
- the beaten yolks of 3 eggs.

To this mixture add the stiffly beaten whites and 1 tablespoon flour.

Butter corn timbale molds, then fill with the mixture 2/3 full, set in a pan of water and place in a hot oven. Bake until firm, then unmold onto a hot plate.

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SWEET PEA TIMBALES—Mrs. F. D. Madison.

Boil spaghetti or macaroni in long pieces in salt and water.

Butter molds, begin in center of bottom and gradually wrap the spaghetti around until the mold is all lined with it. Sometimes the spaghetti will not stick, if so, dip it in the beaten white of an egg.

Filling—Mash and strain:
- 1 cup peas,
- 1 beaten egg,
- 2 teaspoons pate de foie gras,
- salt,
- pepper and celery salt to taste,
- 3 tablespoons cream,
- 2 tablespoons white sauce,
- 1 teaspoon flour wet in a little chicken stock.

When mixed it should be the consistency of molasses. Pour into molds and bake 15 minutes. Turn out onto rounds of toast.

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PIMIENTO TIMBALES—Mrs. F. D. Madison.

Butter and line each timbale mold with a pimiento, fill with the following mixture:
- 1/2 cup of boiled spaghetti or macaroni,
- 1 tablespoon pate de foie gras,
- 4 tablespoons cream,
- 1 egg (beaten),
- 2 tablespoons white sauce,
- celery salt,
- pepper and salt to taste.

Chop spaghetti very fine and stir all together. Put in molds and sprinkle on top with Parmesan cheese and powdered cracker.

Place molds in pan standing in a little water and bake 15 minutes. Turn out on rounds of toast and cover with prin-temps, cream or butter sauce. This recipe is for 1/2 dozen timbales.

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STUFFED PIMIENTOS MORRONES—Mrs. W. F. Jones.

To 1 large can of pimientoes take:
- 2 cups finely minced meat,
- 1 cup cracker crumbs,
- 2 teaspoons chopped parsley,
- 2 tablespoons butter,
- 2 teaspoons chopped capers,
- 8 drops celery extract,
- a little onion juice,
- Worcestershire,
- paprika and salt to taste.

Fill the pimientos and place each one in a ramekin or in a large porcelain dish in which they can be served. Pour over them the juice from the can and heat thoroughly.

Prepare a white sauce by blending 1 tablespoon of butter with 1 of flour; thin with cream until right consistency. Add a little chopped parsley, 1 chopped truffle and season with salt, cayenne and tabasco.

Pour hot over peppers and serve. Also pimientos are delicious stuffed with my cream crab or shrimp recipe and served as when stuffed with meat.

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STUFFED TOMATOES AU PIMIENTOS MORRONES—Mrs. L. A. Lancel.

6 medium sized tomatoes,
1 cup boiled rice,
1/2 cup chopped pimientos Morrones,
paprika and salt to flavor.

Directions—Cut off the tops of the tomatoes, remove inside with a spoon, mix the rice, Pimientos, parsley, salt and paprika.

Fill the tomato cases with the rice mixture and on top of each place half level teaspoon of butter, put in oven and brown; garnish with slices of lemon. Serve on a lettuce leaf.

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TOMATOES STUFFED WITH HAMBURGHER STEAK—Mrs. H. O. Howitt.

Take 12 large, firm and ripe tomatoes; remove the tops with a sharp knife, also the centers; fill with the following mixture mixed well:
- some Hamburgher steak with browned bread crumbs,
- chopped onion,
- salt and pepper, and
- butter.

Be sure that the firm textures of the steak is well broken up; then mlx the tomatoes with this mixture, with the centers of the tomatoes added.

Place the tops on them, bind with a light string, and lay in a kettle in which are placed some strips of bacon. Steam for 3/4 of an hour then remove the strings carefully and serve. Be sure they are browned before serving.

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EGGS AND TOMATOES—Dr. C. B. Brown, S. F.

Mix 1 tablespoon butter and 1 dessert spoon flour. Cook together and add 1/2 pint of thick tomatoes. When this is hot, add:
- 6 eggs beaten light,
- 1 teaspoon salt, and
- 1/2 teaspoon onion juice.

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OKRA AND TOMATOES—Mrs. Thos. S. Bonneau.

Wash pods of okra and cut them in thin slices sufficient to fill a quart measure. Peel tomatoes to fill a pint cup when sliced, put together in a saucepan, add a little salt, cover, and let simmer gently for half an hour, add a tablespoon of butter with pepper and serve.

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SPAGHETTI (HAWAIIAN)—Mrs. Geo. Rodden.

Break up fine 1/2 package of spaghetti, put in boiling salt water and cook steadily 1/2 hour then drain in colander.

Put into a good sized sauce pan a slice from a square of butter almost an inch thick and brown with 1 tablespoon flour. Add:
- 1 clove of garlic,
- 4 onions chopped fine,
- 2 teacups soup stock,
- 1 can mushrooms,
- 1 small can tomatoes,
- salt,
- pepper and
- chopped parsley.

Brown spaghetti in a little olive oil, pour over it the sauce and simmer 15 minutes. Just before serving add small slice of butter, garnish with parsley and enjoy a royal dish.

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RICE, SPANISH—Mrs. L. A. Lancel.

Put 1/2 cup of rice into a pan with 1 heaping tablespoon of lard. Let boll until all the kernels turn white then add:
- 1 quart of tomatoes,
- 1 green pepper,
- 1 large onion browned in butter, and
- salt:
- if not hot enough, add more pepper.

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CREAMED MUSHROOMS—Dr. C. B. Brown, S. F.

- 1 lb. mushrooms,
- 2 tablespoons butter.

Put mushrooms into melted butter; and cook until soft. Add:
- 1 gill cream,
- 1 teaspoon salt, and
- a dash of white pepper.

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CREAMED MUSHROOMS (Entree.) —Mrs. R. S. Barclay.

- 2 cans French mushrooms,
- 1 small can Pimientos,
- 1 lb. sweetbreads.

Heat 1 tablespoon butter till it bubbles, without browning. Add a little onion, salt and pepper. Steam for short time, taking care not to burn.

Add juice from mushrooms, stir till thick; thin with milk till consistency of cream.

Add peppers, cut fine, and pepper juice, mushrooms and sweetbreads. Cook till thoroughly heated, taking care not to burn. (Sweetbreads for this are prepared in usual way).

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NOODLES A LA GERMAN—Mrs. Thos. Duffy.

2 eggs beaten light; add 2 tablespoons water. Put some flour in a bowl, add the egg, beating well, add more flour to make stiff. Knead light like bread, roll thin as possible, leave it dry.

Then cut in strips 2 inches wide, lay rows together, cut very fine; shake them out on a cloth to dry. Boil 20 minutes in salt water; drain in colander.

Fry small cubes of bread in butter; melt more butter, and pour over noodles. Serve Immediately.

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CAULIFLOWER, GERMAN STYLE—Mrs. H. O. Howitt.

Boil a large white head of cauliflower in salted water until tender then place it in a baking dish, and pour over it this mixture:
- the beaten yolks of 2 eggs mixed with a little cream or milk,
- 2 heaping tablespoons of grated cheese,
- a little melted butter,
- a pinch of cayenne pepper,
- a pinch of salt.

Bake 5 minutes until brown; serve in same dish. This may be used as an entree.

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SAUCE FOR HOT SLAW—Mrs. W. F. Jones.

1 teacup of cream, butter the size of a walnut. When hot mix with a beaten egg, and pour over cabbage that has been cooked in vinegar and water. Pour the hot cream over the egg to prevent curdling.

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SAUCE FOR CABBAGE—Miss C. E. Reynolds, Ross Valley.

Boil and chop cabbage.

Sauce:
- 7 tablespoons vinegar,
- 2 tablespoons sugar,
- 2 tablespoons butter,
- 1 teaspoon mustard,
- salt,
- 2 eggs.

When the vinegar boils beat in the eggs.

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CABBAGE AU GRATIN—Mrs. Fronmuller.

- 1 quart of boiled cabbage,
- 2 cups thick white sauce,
- 1 tablespoon lemon juice,
- 1/2 cup buttered crumbs,
- 1/4 cup grated cheese,
- pepper and
- salt.

Put a layer of chopped and seasoned cabbage in a well buttered baking dish. Mix lemon juice with white sauce and spread a layer of this over cabbage, repeat until all is used.

Mix buttered crumbs and cheese and cover over top and brown in quick oven.

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STUFFED CABBAGE—Mrs. L. A. Lancel.

Cut the heart out of the cabbage, scald outer leaves twice in boiling water; brown a piece of butter the size of an egg, into it cut 1 small onion and season with pepper and salt, then add a little water.

Mix about 1 cup sausage meat, and 1/2 cup bread crumbs with a little milk. Add an egg and season with pepper and salt.

Stuff, tie the leaves over the meat, put it in your stock of butter and onions. Steam 3 hours.

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SPANISH STRING BEANS—Mrs. A. A. Smith.

- 2 lbs. string beans,
- 2 bell peppers,
- 2 onions sliced very thin,
- 4 medium tomatoes,
- piece of butter size of egg,
- salt to taste.

Simmer slowly 8 hours. If not hot enough add a little chili chopped. Do not use any water.

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FRIJOLES—Mrs. S. M. Augustine.

- 1 quart of dried black beans or red kidney beans,
- 1 tablespoon sugar,
- 1 small onion chopped fine,
- 3 cloves of garlic,
- 1 cup best olive oil,
- 1 cup cider vinegar.

Soak the beans over night. Put them on in fresh water with the onion, garlic, sugar, and salt and pepper to taste. Simmer until tender, or about four hours.

Add the oil and simmer an hour longer, add the vinegar and keep on the back of the stove until ready to serve. Stir frequently, especially after adding oil and vinegar.

If the oil comes to the surface, add more water and allow more cooking time. Keep this up until the oil is no longer seen.

When done, the beans should be moist, but all liquid should be absorbed. They are better if cooked slowly for eight or ten hours.

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BEANS SPANISH—Mrs. Jas. W. Cochrane.

Use small pink beans—4 cups beans looked over and washed well boil until skin cracks and beans seem tender. (do not over cook.)

Take large mouthed earthernware pot and in it place a round spoonful (large mixing spoon) of nice sweet lard. Pour in the beans, with sufficient bean soup to come to top, salt and pepper to taste.

Bury in the beans:
- 1 chili pepper,
- 1 large onion cut in halves and
- 1 or 2 tomatoes.

Place in quick oven and as soon as the beans turn dark brown on top stir well. Repeat this for one hour. They must positively fry in the oven.

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SUMMER SQUASH—Mrs. L. A. Lancel.

Boil squash in salt and water, after peeling, slice on a platter, sprinkle a good layer of grated cheese and put a small piece of butter on each slice. Season with salt and pepper. Bake brown in the oven.

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ASPARAGUS WITH CHEESE—Mrs. W. F. Jones.

Boil asparagus until tender, drain and place on buttered pan, sprinkle with grated cheese and a little salt and paprika. Put in oven and bake until cheese melts. Serve hot.

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TURKISH CROQUETTES—Mrs. Anna Stubbs-Banning.

Stew fifteen minutes:
1 can tomatoes,
1 slice each onion,
1 slice carrot,
1 teaspoon herbs,
a sprig of parsley,
2 cloves,
2 pepper corns,
1 teaspoon salt,
1 saltspoon pepper.

Pass through strainer.

Take 1 cup of the strained tomatoes, 1 cup brown soup stock, when boiling add a scant cup of rice which has been parboiled 5 minutes.

Cook until liquor is absorbed, then add 1/4 cup butter and cook or steam on the back of the stove until the rice is soft. Add 1 egg and a little cream sauce or thick tomato sauce, using enough to make quite moist.

When cool shape into rolls, then roll in fine bread crumbs, then in egg and again in crumbs and fry in smoking hot fat.

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RICE CROQUETTES—Mrs. R. H. Renebome.

Warm 1 pint of cold boiled rice with 2 or 3 tablespoons milk. When soft add:
- 1 egg well beaten,
- 1 tablespoon butter,
- 1/2 teaspoon salt,
- a little pepper and
- 1 tablespoon chopped parsley if desired.

Shape into croquettes roll in fine dry crumbs, then in beaten egg, again in crumbs and fry in smoking hot fat. They may be served with or without the following sauce:

EAST INDIA SAUCE.

Into a frying pan put 1 large tablespoon butter. When melted dice 1 onion and fry in butter until a golden brown.

Add 1 tablespoon flour, and a large cup of tomato juice. When thick strain and return to fire. When hot add:
- 1 teaspoon curry powder,
- 1 saltspoon salt,
- pinch of cayenne, and
- a small cup rich cream.

Boil up once. This sauce may be used for thin slices of lamb heated in chafing dish, or for diced sweet breads, etc.

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EGG PLANT FRITTERS—Mrs. H. A. Moore.

Boil a medium sized plant whole about 3/4 of an hour, or till very tender, then peel and put into a bowl and mash perfectly soft.

Add:
- salt and pepper,
- 1 well beaten egg, and
- two or three well rolled soda crackers.

Mix thoroughly and fry in hot butter, frying not more than a tablespoon of the mixture in a fritter.