: The Cookery Blue Book by First Unitarian Society Of San Francisco Society For Christian Work - Cooking American; Community cookbooks California San Francisco Cookbooks and Cooking

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dd 1/2 pint of milk and season with salt and pepper. Let it scald, then beat 3 eggs and stir in. Add milk till it is the consistency of batter fritters, put in the turkey and bake slowly, basting frequently.

SALADS.

Yolks of 1 or 2 eggs, 3 tablespoons vinegar, 1 teaspoon salt, 1 of mustard, butter size of an egg. Cook like custard.

Take 3 tablespoonfuls of mustard, mixed quite stiff. Pour on this slowly 1/4 of a pint of best olive oil, stirring rapidly till thick. Then add 3 eggs, and after mixing slightly pour in slowly the remaining 3/4 of a pint of oil, stirring rapidly till the mixture forms a thick batter. Next take 1 teacup of best wine vinegar and juice of 1 lemon, a small teaspoonful of salt and 1 of white sugar. Stir until the ingredients are well mixed. When bottled and tightly corked, this will remain good for months.

Scald and peel tomatoes and cut holes in the top of each. Make a rich salad dressing, into which stir some cold peas, beans and beets, finely chopped. Stuff the tomatoes with this, and pour dressing over. Garnish the dish with fine lettuce leaves.

VEGETABLES.

Cut raw potatoes in very thin slices and put a layer of them in a buttered earthen dish. Cover the layer with pieces of butter, and season well with pepper and salt. Then put another layer and season in same manner, so proceeding till the dish is full. Over all pour a pint of cream or rich milk, and set in the oven to bake a half hour. This is a very nice lunch dish.

Take some cold sliced potatoes, butter your baking dish, put a layer of potatoes, dredge over flour, put on bits of butter, salt and pepper. When your dish is full, pour over rich milk and bake brown. Serve hot.

Bake potatoes of equal size, and when done and still hot, cut off a small piece from each potato. Remove the inside carefully, leaving the skin unbroken. Wash the potato and season generously with butter, pepper and salt. Return it with spoon to the potato skin, allowing it to protrude about an inch above the skin. When enough skins are filled use a fork to make the potatoes rough above the skin. Put them in a quick oven to color the tops.

Take 2 bunches French carrots, clean and trim; put in a saucepan with salt, pepper, 1 teacup of water, 2 tablespoons of butter, 8 lumps of sugar, cover and boil for half an hour. Then remove the lid and place where they will simmer slowly till all the water has cooked away, leaving nothing but the butter.

Boil artichokes till soft. When cold, scrape leaves and cut out the hearts. Chop and mix in 1 tablespoonful Worcestershire sauce, 1 egg, 1/4 cup butter, pinch of salt, red and black pepper. Roll into balls and put into heart of the artichoke. Put a piece of butter on top of each and bake fifteen minutes with a hot fire. This receipt is for twelve artichokes. If you wish, bread crumbs can be added to the mixture.

First clean, then soak in cold water fifteen minutes. Then put in boiling water till soft, testing them by pulling off leaves.

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