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SUNSET

ALL-WESTERN

COOK

BOOK

How

all

to

select,

prepare,

cook,

typically

and

serve

products.

regional

Western

for

food

favorite

Recipes

included

and

foreign

dishes

peculiar

to

the

West

By

GENEVIEVE

Home

A.

CALLAHAN

Economics

Editor

SUNSET

MAGAZINE

1

933

STANFORD

UNIVERSITY

PRESS

STANFORD

UNIVERSITY,

CALIFORNIA

COPYRIGHT

1933

BY

THE

BOARD

OF

TRUSTEES

OF

THE

LELAND

STANFORD

JUNIOR

UNIVERSITY

PRINTED

IN

THE

UNITED

STATES

OF

AMERICA

BY

STANFORD

UNIVERSITY

PRESS

ABOUT

THIS

BOOK

COOK

BOOKS and

cook

books

there

are

in

great

abundance

collections

of

old

Southern

recipes,

New

England

recipes,

Chi-

nese

recipes,

recipes

for

entrees,

for

meat

dishes

and

meatless

dishes,

and

so

on

in

uncounted

number.

Strange

to say, in

all

cook

books,

general

or

specific

in

purpose,

the

West

and

its

products

have

been

largely

ignored.

This

is

strange

when

one

remembers

that

Western

hospi-

tality

and

Western

cookery

have

been

noted

throughout

the

this

profusion

of

excellent

land

since

the early

days

of

gold.

It

is

particularly

strange

when

one

considers

that

our

Western

states

produce

such

a

profusion

of unusual,

and

unusually

good,

fruits

and

nuts

and

vegetables

and

fish.

Many

of

these

are,

of

course,

shipped

to

other

sections

of

the

country.

good

many

others,

however,

cannot

well

be

shipped,

and

so

are

enjoyed

in

all

their

delicious-

A

ness

right

here

at

the

source

of

supply.

Of

those

products

that

are

shipped

East,

we

of

the

West

have

greater

abundance

at

lower

prices,

and

we

have

them

at

their

best,

fresh

from

ranch

garden

or

orchard

or

from

the

Pacific

itself.

This

Sunset

All-Western

Cook

Book

makes

no

pretense

of

being

a

complete

cook

book

that

will

answer

all

your

questions

about

ordinary

cooking

and

baking.

There

are

too

many

good

general

cook

books

on

sale

now

for

us

to

attempt

to

gather

into

one

volume

all

the

wisdom

of

that

sort.

Instead,

we

have,

so

far

as

possible,

omitted

the

ordinary

recipes

and

information

that

are

found

in

every

other

cook

book,

and

have

endeavored

to

make

this

an

extremely

useful

handbook

on

the

preparation

and

serving of

typically

Western

food

products.

And

in

spite

of

the

fact

that

it

does

not

lay

claim

to

being

a general

cook

book,

we

suspect

that

it

will

be

used

more

frequently

in

every

Western

home

kitchen

into

which

it

finds

its

way

than

the

regu-

lation

cook

book

ordinarily

is

used.

This

Sunset

All-Western

Cook

Book

has

grown

out

of

five

years'

direct

contact

with

homemakers

of

the

Pacific

Coast

states.

You

who

have

contributed

to

the

Kitchen

Cabinet

recipe

vi

Sunset

All

-Western

Cook

Book

exchange

of

Sunset

Magazine,

you

who

have

asked

questions,

or

offered

advice

and

friendly

comment,

have

furnished

the

inspiration

for

this

book,

and

much

of

the

information

con-

tained

in

If

it.

you

discover

that

some

excellent

recipe

or

bit

of

in-

formation

about

some

Western

product

is

lacking

from

this

"anthology"

of

Western

recipes,

will

you

please

sit

right

down

and

write

it

to

us,

so

that

we

may

possibly

incorporate

it

in

the

next

edition

of

Sunset

All-Western

Cook

Book?

And

if

you

should

find

any

errors

or

misinformation

(which heaven

for-

bid!)

will

you

please

call

our

attention

to

that,

also?

This

book

is

the

first

step

toward

a

thoroughly

complete

reference

book

on

the

source,

description,

preparation,

cooking,

and

serving

of

every

Western

food

product,

and

we

ask

your

kindly

help

in

achieving

it.

We

are

grateful

for

the aid

of

a

number

of

Western

home

economists,

homemakers,

and

market

men

in

the

preparation

of

this

material.

Special

thanks

are

extended

to

Bertha

E.

Shapleigh,

Marjorie

Black,

Jeannette

Cramer,

Helen

Wells,

Mrs.

A.

S.

Baldwin,

Gladys

Mason,

Charlotte

Sloan,

and

Ruth

For

reference,

the

following

books

have

been

found

especially

useful

Food

and

How

to

Cook

it,

by

Helen

M.

Wells

and

Belle

De

Graf;

Recipes

You'll

Enjoy,

by

Julia

Lee

B.

Lane.

:

Wright;

Food

Purchasing

for

the

Home,

by

Ruetta

Day

Blinks

and

Willetta

Moore;

Roeding's

Fruit

Growers'

Guide;

Five

Prepare

California

Fish;

Vegetables

in

the

California

Garden,

by

Ross

H.

Cast,

published

by

Stanford

University

Press;

California

Fruits,

by

Edward

J.

Wickson;

and

The

Normal

Diet,

by

Dr.

W.

D.

Sansum,

published

by

the

C.

V.

Mosby

Company,

St.

Louis.

to

Hundred

Ways

GENEVIEVE

A.

CALLAHAN

Home

Economics

Editor

Sunset

Magazine

TABLE

OF

CONTENTS

Page

I.

Western

Vegetables

Artichokes,

2;

Asparagus,

6;

Broccoli,

Cardoon,

1

Shoots,

8;

Beans,

9;

Beets,

Bracken,

12;

Brussels

Sprouts,

Cabbage,

13;

Carrots,

Cauli-

Bamboo

flower,

15;

Celery,

16;

Celery

Root,

17;

Chard,

Chayote,

Cress,

Dash-

18;

Garbanzo,

Finnochio,

Herbs

and

Flavorings,

een,

Eggplant,

Endive,

19;

Kohlrabi,

20;

Mushrooms,

Onions,

21;

Peas,

Peppers,

22;

Pimien-

23;

Rice,

24;

Salsify,

26;

Spinach,

Squash,

27;

Sweet

Potatoes,

Tomatoes,

32;

Vegetables

General,

33;

Sauces

for

Vegetables,

35

tos,

II.

Western

Fruits

and

Nuts

.

39

Apples,

40;

Apricots,

43;

Avocados,

45;

Berries,

51-59;

Cherries,

59;

Citrus

Fruits,

61

Grapefruit,

62;

Lemons,

64;

Limes,

Oranges,

68;

Tan-

;

76;

Grapes,

78;

Melons,

80;

Nectarines,

Olives,

82;

Peaches,

85;

Pears,

88;

Persimmons,

89;

Pineapples,

Plums

and

Prunes,

91;

Pomegranates,

Quinces,

93;

Fruit

Combinations,

94;

Salad

Dressings,

96;

Sub-tropical

Fruits,

98;

Wild

Fruits

of

the

West,

102;

Dried

Fruits,

104;

Raisins,

112;

Western

Nuts,

114;

Almonds,

114;

Chestnuts,

115;

Filberts,

Lychee

Nuts,

Pecans,

Pinons,

116;

Pistachio,

Walnuts,

1

1

7

gerine,

74;

Dates,

Figs,

III.

Western

Fish

and

Came

121

Abalone,

129;

Alaska

Black

Cod,

130;

Albacore,

Anchovies,

Barracuda,

Bass,

131;

Blue

Fish,

Catfish,

Chilipepper,

Clams,

132;

Codfish,

Crabs,

137;

Ecrevisses,

Flying

Fish,

Frogs,

Geoducks,

140;

Game

Fish,

141;

Crayfish,

Halibut,

143;

Herring,

Kingfish,

Lobster,

144;

Mackerel,

Mus-

sels,

146;

Oysters,

147;

Pike,

Pompano,

Rock

Cod,

149;

Salmon,

Sand

Dabs,

150;

Sardines,

Scallops,

151;

Sea

Bass,

Shark,

Sheepshead,

Shrimps,

152;

Skate,

Smelt,

Sole,

Squid,

154;

Steelhead,

Swordfish,

Tuna,

Trout,

155;

Turbot,

Whitefish,

Yellowtail,

Kippered

and

Pickled

Fish,

156;

Western

Game,

159;

Wild

Ducks,

160;

Coot,

Wild

Goose,

Prairie

Chicken,

Sage

Hens,

162;

Roast

Grouse,

Partridge, Quail,

Pigeons,

163;

Wild

Turkey,

Venison,

164;

Bear,

Moose,

Mountain

Sheep,

Rabbit,

167;

Squirrels,

Reindeer,

Sauces

for

Fish

and

Game,

168

IV.

Favorite

Foreign

Dishes

173

Chow

Albondigos,

Chiles

Rellenos,

Bitki,

174;

Chili

con

Carne,

Chop

Suey,

Mein,

175;

Curried

Lobster,

Shrimps,

Oysters,

Eggs

Foo

Yung,

176;

Enchiladas,

strone,

Polenta,

Frijoles,

177;

Italian

Macaroni,

Italian

Sauce,

Mine-

178;

Ravioli,

179;

Risotto,

Sukiyaki,

Tagliarini,

Pie,

180;

Tamales,

181

;

Hominy

Tamale

182

V.

Western

Canning,

Preserving,

Pickling

Jellies

183

and

Preserves,

184;

Pickles,

195;

Canning

Information,

199

Index

vii

203

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