Los Angeles Cookery
The present work is not what the Germans call a versuch, or what the English call an essay, yet it is an attempt. Not an attempt to meet a long felt want, but to show how, in the best possible way, many felt wants may be supplied. The ladies of the Ladies' Aid Society, of the Fort Street Methodist Episcopal Church, Los Angeles, California, are the authors and publishers of this book. They have two objects in view in sending out the work. First - That of supplying the house-keepers of the country with a large list of tried and valuable recipes...
| Title | Los Angeles Cookery |
| Author | The Ladies Aid Society |
| Publisher | The Ladies Aid Society |
| Year | 1881 |
| Copyright | 1881, The Ladies Aid Society |
The Ladies Aid Society of the Fort street M. E. Church, who are responsible for the publication of this book, desire to express their sincere thanks to the many ladies who have so kindly, cheerfully, and promptly responded in the important matter of furnishing so great a variety of recipes.
In presenting a book comprised entirely of tested recipes, we trust and believe we are furnishing one which will be invaluable to any housekeeper, and especially prized in
Los Angeles homes.
Ladies' Aid Society,
Fort street M . E. Church, Los Angeles.
Los Angeles, Cal.
Mirror Printing And Binding House.
Introduction- Of all appeals - although I grant the power of pathos and of gold, Of beauty, flattery, threats, a shilling - no Methods more sure at moments to take hold Of the best feelings of mankind, which g...
- List Of Contributors
- Mrs. Anna Ogier, Mrs. E. F. Spence, Mrs. Col Geo. Smith, Mrs. C. G. Du Bois, Mrs. J. G. Howard, Mr-. I. W. Hellman, Mrs. M. E. J., Mrs. S. B.Caswell, Miss. Mary McLellan, Mrs. J .G. Eastman, Mrs. E. S...
- Soups
- Corn Soup Mrs. Col. Geo. Smith. Eight tender ears of corn cut or scraped; cook with enough water to boil; boil half an hour, and then add two quarts of new milk; let that boil, and put into it two t...
- Fish
- Scalloped Oysters Mrs. J. G. Eastman. One quart of oysters; one cupful dry bread-crumbs; two spoonfuls butter; one-half cup of cream; pepper and salt to taste. Cover the bottom of a buttered baking-...
- Fish. Part 2
- Baked Fish Louisej. Take the upper half of the fish, clean and wipe it very dry; make a dressing of bread-crumbs and chopped fat pork; season with salt, pepper, thyme and marjoram; fill the belly of...
- Fish. Part 3
- Fish Chowder Mrs. H. C. Austin. Take a pound of salt pork, cut into strips and soak for five minutes; cover the bottom of the pot with a layer of this; cut four pounds of cod or sea-bass into pieces...
- Fish. Part 4
- Baked Shad Mrs. M. E. J. Clean and stuff with force meat; lay at length in the pan; pour in one pint of water and a gill of mushroom catsup; add pepper, a little vinegar, salt, six cloves and two cl...
- Meat
- Broiling Mrs. Adelia Hall. This is not only the most rapid manner of cooking meat, but is justly a favored one. It has nearly the same effect upon meat as roasting; the albumen of the outer portions...
- Meat. Part 2
- Mock Duck Mrs. E. C. Starin. Take a flank steak; make a dressing the same as for ducks; spread it on the steak; then roll up and tie tight with a string to keep it in shape; lay in a platter with a ...
- Meat. Part 3
- Sausage Stew Mrs. H . K. S. O ' Melveny. Make a thick layer of slices of peeled potatoes, sprinkle on a little salt, and then cut up sausages over the potatoes. Continue alternate layers of potatoes...
- Meat. Part 4
- How To Make Brawn - English Anonymous. Two hours and a half or three hours. A pig's head of six or seven pounds, one and three-quarter pounds of lean beef, four or five cloves, pepper, salt and caye...
- Meat. Part 5
- Breakfast Fritters Mrs. Dr. Ross. Chop very fine any kind of cold meat - though veal or ham is the nicer. For one cup of minced meat take one cup of sweet milk, one egg, tablespoonful bread-crumbs, ...
- Meat. Part 6
- Boiled Tongue Mrs. Adelia Hall. In choosing a tongue ascertain how long it has been dried or pickled, and select one with a smooth skin, which denotes its being young and tender; if a dried one, and...
- French
- Meat Soup Madame Chevallier. Take four pounds of meat and put in a soup pot filled with water; add a handful of salt. When the soup boils skim it; when no more scum rises, add two carrots, two turni...
- French. Continued
- Tomato Sauce Madame Chevallier. Take twelve tomatoes, an onion, a green pepper, parsley and garlic, let it cook for half an hour without water, then strain; afterwards add a piece of butter, with a ...
- Poultry And Game
- Hunters' Stew J. A. Graves. Let those who would partake of a delightful repast prepare - Ponen signa novis praeceptis. Take one dozen quail (use doves if you can't get quail), clean well, place t...
- Poultry And Game. Part 2
- Fried Chicken Mrs. I. W. Hellman. Cut the chicken in quarters, cut out the bones, without spoiling the shape of the chicken, lay them in a bowl with vinegar and a very little sweet oil, season with ...
- Poultry And Game. Part 3
- How To Cook Wild Ducks Mrs.C. G. Du Bois. Put the ducks in a large pot, cover with cold water, and add two good sized onions for each duck; when half done remove from the water, stuff with mashed po...
- Poultry And Game. Part 4
- Another Way To Cook Ducks Of A Large Size Mrs. Anna Ogier. Stuff them with oysters and bread, put them in a pot with a little water and steam till done. Roast Goose Mrs. T. S. Stanway. A goose ...
- Forcemeat Stuffing
- Mrs. T. S. Stanway. Forcemeat is considered an indispensable accompaniment to most made dishes, and when composed with good taste gives additional spirit and relish to even that sovereign of savorin...
- Vegetables
- Old Virginia Corn Pudding Mrs. Anna Ogier. Cut and scrape one dozen ears of corn; place in a yel-low dish which it will nearly fill; break into this two eggs. When thoroughly beaten with the corn, a...
- Vegetables. Part 2
- Young Corn Omelet Mrs. Geo. Clark. To a dozen ears of fine young corn allow five eggs. Boil the corn a quarter of an hour, and then with a large grater grate it down from the cob. Beat the eggs very...
- Vegetables. Part 3
- Fried Tomatoes For Breakfast Mrs. T. S. 8tanway. Take large, smooth tomatoes, cut them in slices, one-half inch thick; dip them in powdered bread-crumbs, and fry them a light brown, in half lard and...
- Vegetables. Part 4
- French, Or String Beans Mrs. T. S. Stanway. String the beans and cut off the ends. Cut them very small. To one pound and a half of beans take one tomato, peeled, a very small quantity of onion and t...
- Mayonnaise Sauce
- mrs. Henderson's cook book. Put the uncooked yolk of an egg into a cold bowl; beat it well with a silver fork; then add two salt-spoonfuls of salt and one salt-spoonful of mustard powder; work them w...
- Sauce
- Tomatoes A' La Mayonnaise mks. Henderson's cook book. This is truly a delicious dish; it would, in fact, be good every day during the tomato season. Select large, fine tomatoes and place them in th...
- Sauce. Continued
- Cabbage Salad Mrs. J. M .Stewart. One salad bowl cabbage, cut fine, three-quarter pint of vinegar, and lump of butter the size of a walnut; bring to a boil, then add one (or two, if the cabbage is w...
- Eggs
- Shirred Eggs Mrs. S. C. Hubbell. Put a lump of butter in a tin plate or shallow pudding dish, and place on the stove till the butter is hissing hot; then put in the number of eggs desired, previousl...
- Bread
- Yeast Bread Mrs. S. H. La Fetra. Boil and mash very fine two or three medium-sized potatoes; add one quart of water, one-half tablespoonful of salt, the same of sugar, and four spoonfuls of best hom...
- Bread. Part 2
- Yeast Louise J. Four large potatoes, three pints boiling water, two handful hops, two tablespoonfuls salt, two tablespoonfuls sugar, one small cup of flour. Pare potatoes and put in boiling water, c...
- Bread. Part 3
- Corn Bread Mrs. Barrows. One cupful of flour, two cupfuls of corn meal, two tablespoonfuls of sugar, two teaspoonfuls of cream of tartar, one teaspoonful of soda, two and a half cupfuls of milk, and...
- Bread. Part 4
- Brown Bread Mrs. Jennie Stafford, Santa Ana. Three cupfuls of sour milk, one teaspoonful of soda, one cupful of syrup, two cupfuls of corn meal, two cupfuls of Graham flour, and one cupful of wheat ...
- Bread. Part 5
- Parker House Rolls Mrs. L. S. E. Longstreet. Two quarts of flour, two tablespoonfuls of butter, one teaspoonful of salt, and half teacupful of sugar; mix well through the flour with your hands; make...
- Bread. Part 6
- Corn Bread Mrs. Mary Backman. One pint of sifted corn meal, half cup of sifted flour, one tablespoonful of lard, rubbed into the flour, half cup of milk, one egg, one teaspoonful of salt, and one te...
- Bread. Part 7
- Flap-Jacks Mrs. T. S. St An Way. Take two pounds of wheat flour and a teaspoonful of salt; make a pretty thick batter with warm water; add two good tablespoonfuls of brewers' yeast. Set to rise over...
- Pudding
- Christmas Pudding Mrs. H. C. Austin. One pound of raisins, seeded and cut fine, one pound of currants, thoroughly washed, one pound of leaf suet, freed from strings and chopped fine, one pint of bre...
- Pudding. Part 2
- Portland Pudding Miss Mary Mclellan. Three-fourths of a cupful of rice, cooked thoroughly in one quart of milk. Then stir into it the yolks of four eggs, a small piece of butter, the grated peel of ...
- Pudding. Part 3
- Sweet Apple Pudding Reliable Take one cupful of sweet milk, one teaspoonful of salt, two tablespoonfuls of sugar, and two eggs, well beaten; mix with sufficient flour to make as stiff as for dumplin...
- Pudding. Part 4
- Quick Baked Pudding Mrs. C. G. Du Bois. Five tablespoonfuls of flour, five well-beaten eggs, salt, five tablespoonfuls of cold milk. Mix well, and turn into one quart of boiling milk. Bake fifteen o...
- Pudding. Part 5
- Apple Sago Pudding Mrs. C. G. Du Bois. One cupful of sago in six cupfuls of water; put near the stove to swell. In the meantime stew ten or twelve tart apples; mix with the swelled sago, and bake th...
- Pies
- Lemon Pie Mrs. John Foy, San Bernardino. One cup of sugar, three eggs, a small lump of butter, a teacupful of milk, and the juice, with the grated yellow part of the rind, of a lemon. Roll the lemon...
- Pies. Part 2
- Lemon Pie, Extra Nice Mrs. S. Speedy. Four lemons, one cupful water, one cupful sugar, two tablespoonfuls flour, three eggs, two tablespoonfuls sugar. Squeeze out the juice, add the yolks of three e...
- Pies. Part 3
- Apple Custard Pie Mrs. S. Speedy. Pare sour apples and stew until soft, with very little water; then rub them through a colander. Beat three eggs for each pie to be baked, and put in at the rate of ...
- Pies. Part 4
- Citron Custard Mrs. John Smith. Six eggs, one cupful of butter, and two cupfuls of granulated sugar. Separate the eggs and beat thoroughly the yolks, and add the whites, which should be whipped to a...
- Pies. Part 5
- Lemon Pudding Sauce Reliable One lemon, the juice and half the peel grated, one heaping teacup of sugar, one-third of a cup of butter, one egg', beat well together the butter and sugar and egg, then...
- Pies. Part 6
- Pudding Sauce Mrs. C. G. Du Bois. Stew a dozen plums or cherries; boil one pint of cream and pour it over a pound of sugar; add the fruit; flavor with lemon. Pudding Sauce Mrs. S. B. Caswell. T...
- Spanish Recipes
- Estofado Mrs. J. G. Downey. Put into a saucepan a spoonful of lard; when hot, add two pounds of beef ribs or mutton - a chicken is best. Add some onions and green peppers, whole, a little garlic, cu...
- Meat Pudding
- Mrs. J. G. Downey. Boil four pounds of brisket; when done, remove the bone and cut into slices. Have ready some prepared dry peppers; throw the meat into the pepper and let it simmer a few minutes; a...
- How To Stuff Peppers
- Mrs. J. G. Downey. Take a dozen large peppers; remove the seeds; then throw them upon a bed of live coals and turn continually until they are a light brown. When taking them up, throw them immediatel...
- Cakes
- Cocoanut Cake Mrs. R. M. Widney. One cupful of sugar, four eggs, one small half cupful of butter, one third cupful of sweet milk, and one pint of sifted flour. Bake the cake in layers. Custard for ...
- Cakes. Part 2
- White Cake Mrs. J. W. Gillette. One cupful butter, two' cupfuls white sugar, whites of six eggs, beaten light, one-half cupful of milk, with a lump of soda the size of a pea, and three cupfuls of fl...
- Cakes. Part 3
- Crullers Mrs. M. M. Bovard. Four eggs, four tablespoonfuls of sugar, three table-spoonfuls of melted butter or lard, and four tablespoonfuls of flour. Roll thin, cut in two-inch squares, and slit in...
- Cakes. Part 4
- Chocolate Cake Mrs. M. M. Bovard. Two cupfuls of sugar, one cupful of butter, the yolks of five eggs and the whites of two, one cupful of milk, three and a half cupfuls of flour, half teaspoonful of...
- Cakes. Part 5
- Pork Cake Mrs. G. W. Wells. One pound of salt pork, chopped fine; one pint of hot water, one pound of raisins, two cupfuls of sugar and one of molasses, one tablespoonful of soda, one tablespoonful ...
- Cakes. Part 6
- Spice Cake Mrs. G. W. Wells. Six eggs, leave out the whites of two; one cupful of butter, two cupfuls of brown sugar, one cupful of sweet milk, one tablespoonful of allspice, one teaspoonful of ever...
- Cakes. Part 7
- Honey Cake Mrs. I. W. Hellman. One cupful of honey, one-half cupful of butter, mix them well together; three eggs, three-quarters of a cupful of black coffee, three pieces of grated chocolate, one-h...
- Cakes. Part 8
- Cream Sponge Cake Mrs. H. C. Austin. One cupful of sugar, two eggs, one-half cupful of cream, one cupful of flour, one teaspoonful of yeast powder. Beat sugar and eggs light; add the cream, and last...
- Fruit
- Oranges Filled With Jelly Mrs. I. R. Dunkelberger. Select large oranges, and from the top of each remove with a sharp penknife a piece the size of a quarter of a dollar; then, with the handle of a t...
- Fruit. Continued
- Raspberry Or Blackberry Jam Mrs. Col. Geo. Smith. To every pound of fruit weigh three-quarters of a pound of crushed sugar. Put the sugar into the oven to heat, but not melt, while the fruit is cook...
- Pickles
- Tomato Catsup Mrs. E. F. Spence. Three gallons of tomato juice, three pints of vinegar, nine tablespoonfuls of salt, six tablespoonfuls of black pepper, one tablespoonful of cayenne, five tablespoon...
- Pickles. Part 2
- Chili Sauce Mrs. M. G. Moore. Forty-eight ripe tomatoes, eight green peppers, eight large onions, eight teacupfuls of vinegar, eight tablespoonfuls of salt, eight tablespoonfuls of brown sugar, eigh...
- Pickles. Part 3
- Pickled Limes Reliable. Cut the limes and fill with salt; put them in the sun to dry, and when dry (in two or three weeks), wash off the salt and put them in a jar, in alternate layers with the foll...
- Mangoes Of Either Cantaloupe Or Cucumber
- To thirty cantaloupes, when green and about the size of a large apple - which have been laid in salt brine for a fortnight and freshened with water till not too salt - it will take the following ingre...
- Candy
- Lemon Candy Mrs. M. M. Bovard. Stir briskly in a porcelain-lined saucepan two cupfuls of white sugar, one of water, and three tablespoonfuls of vinegar. Try in water, as for molasses candy; turn int...
- Coffee
- How To Brown Coffee Mrs. C. G. Du Bois. Take Java, or one part of Java and one part of a good article of Rio; pick out all the black grains, stones, etc.; wash clean, drain, and put into a pan, plac...
- Miscellaneous Recipes
- Remedy For Moths Mrs. M. G. Moore. One ounce of gum-camphor, one ounce of powdered-shell of red pepper; all macerated in eight ounces of strong alcohol for several days, and then strained. With this...
- Books
- Stationery & Fancy Goods 71 Main St., Downey Block, Los Angeles, Cal. The man who has more wants than anybody else in Los Angeles is Horatio Marteen, at No. 8 Aliso Street, and although he has stack...
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