The Times cook book, no. 2

NO. 4. SPANISH BEANS. (Original.) Mrs. J. A. Lucas, 1410 East Fifteenth street, Los Angeles.— Wash one pint of California pink beans in several waters, place on the fire in cold water and allow them to cook half an hour; drain off this water and cook them another half hour, add more fresh water, drain once more, then put them on again in more fresh water and add several slices of fat bacon and salt to taste. After they have cooked one hour, add one-third of a pint of canned tomatoes, one large onion sliced fine and chopped with one red pepper, and let boil until well done. -U. 5. SPANISH STRING BEANS. Mrs. L. Hugo, Placentia, Cal.— Take two pounds green string beans, chop fine. Put a tablespoon of lard in frying pan and one onion, cut fine, half of a dry red pepper, cut fine; let onion and pepper fry brown, then add three ripe tomatoes, cut fine, and stir in a tablespoon of flour; then add a quart of cold water, then the chopped beans with salt and pepper to taste, and let beans cook until tender; keep adding water as needed so as not to let them get too dry. NO. 6. BEEFSTEAK SPANISH. (From a caterer's notebook.) Mrs. H. A. Paca, Ocean Park, Cal.— Lay a slice of upper round steak, about two pounds, rather more than two inches thick, on a pie plate, leaving on the rim of suet- add a small teacup of water and baste every ten minutes for thirty minutes, baking in a moderate oven; remove from oven, sprinkle with a saltspoon of salt and half a saltspoon of pepper, and cover with a layer of sliced onions; bake fifteen minutes longer; sprinkle with a saltspoon of salt, then cover with a layer of chopped tomatoes (the solid meats of a can of tomatoes will answer.) Bake again fifteen minutes, sprinkle over it two tablespoons of grated cheese and place in oven long enough for cheese to melt nicely. There will be a thick rich gravy on it, deliciously flavored with onions and tomatoes. The steak will be very tender. NO. 7. BEEF, TOMATO GRAVY (SPAN- ISH.) Mrs. Anna B. Rogers,. 528 West Second street., Pomona, Cal.— Put lump of butter size of walnut in saucepan, cut two onions fine, brown slightly, stirring with fork; cut up in inch pieces two pounds of any good lean beef and brown in more butter if there is not fat enough to the meat, add water, salt and pepper to taste and one can tomatoes, strained; boil until tender, adding water to make enough for about six people; thicken with whole wheat flour. NO. 8. CHILI STEW, Florence Osborne, 1051 South Flower street, Los Angeles.— Cut two pounds of beef in slices; salt it and place in a pot in which you have heated two tablespoons lard; add one medium-sized chopped onion and stew about thirty minutes; now add one quart warm water, one-half pint canned or two large mashed tomatoes, four sliced Irish potatoes, one tablespoon chili powder and one clove of garlic. Cook slowly until done. NO. 9. SPANISH BEEF STEW. Mrs. George E. Decker, Box No. 642, Pasadena, Cal. —Take one can of roast beef, add one-half can of tomatoes, two onions, one-half red pepper. Cook until quite thick.