NO. 43. SPANISH SWEET POTATO PONE. Emilia Lundberg, 2400 South Flower street. Los Angeles, Cal. — (A recipe which originally came from the island of Barbadoes, and will instantly commend itself if you like sweet potato.) Wash, peel and grate the be.st qual- ity of sweet potatoes. Measure five cups into a large bowl. Into this stir three cups ot best West India molasses, two cups butter, (melt the butter carefully and do not let it get oily,) one cup preserved - ginger, one cup of preserved orange peel, (orange peel and ginger to be cut fine,) one teaspoon salt, one tablespoon pounded ginger, and two ta- blespoons allspice, cloves, mace and cinna- mon mi✪ Spanish Sweet Potato Ponexed. When all these ingredients are thoroughly mixed together, pour the pone in a well-greased pan, and bake in a mod- erately hot oven. Try it with a knife. When the blade comes out clean take it out of the oven. Let it get cold before taking it from the pan. It should look dark, like a ricn preserve when properly baked. NO. 44. SHRIMP. CREOLE. M. V. G.— One tablespoon of butter in a saucepan; add a small onion, chopped fine; cook until onion is done. Then add one-third of a can of to- matoes, cook this fifteen minutes; add a can of shrimps, a coffee cup of sweet milk thick- ened with flour, one teaspoon of salt, one- fourth teaspoon of cayenne pepper, a dasn of black pepper✪ Shrimp Creole. Take off when boiled ana turn over toasted bread; serve on hot plates. NO. 45. TENDERLOIN OF SOLE, SPAN- ISH. Mrs. C. Hickson, 231 West Eighteenth street, Los Angeles— Four ripe tomatoes, or one-half can, two onions sliced and fried a light brown, 2 chili peppers chopped fine, one- half pound of salt pork cut in small pieces and fried, a pinch of salt. Boil all together until tender, then thicken- with a teaspoonfui of corn starch and set aside to cool while preparing the fish. Put one and one-halt tablespoonfuls of good olive oil✪ Tenderloin of Sole, Spanish into a frying pan; when hot, put in fish which has been rolled in corn meal; fry a nice brown. Put fish in center of dish and pour sauce over it. Serve garnished with parsley and sliced limes. NO. 45. SPANISH SALAD. Miss Minnie May Hendricks, Los Angeles, Cal.— Pare four large cucumbers, four large tomatoes, one bunch of crisp celery, two heads of fresh let- tuce, three green chili peppers. Then chop ail separately and very fine. Then mix all to- gether. Add one tablespoon vinegar, add the juice of one lemon, salt and pepper to taste✪ Spanish Salad. Set in cool place until ready to serve. NO. 47. SPANISH SPAGHETTI. Miss K. M. Phillips, 1235 West Seventh street, Los Angeles. — Take one-half pound ground steak and two ordinary-sized onions, ground, and cook with a good-sized piece of butter in skillet. Add a half can of tomatoes; season with salt and chili peppers. Add one-quarter pound cheese, cut fine. When thoroughly cooked, add a couple of handfuls of spaghetti✪ Spanish Spaghetti, which has been previously boiled. Stir all together and serve.

AI-modernized reading of the original text

NO. 43. SPANISH SWEET POTATO PONE. Emilia Lundberg, 2400 South Flower street. Los Angeles, Cal. — (A recipe which originally came from the island of Barbadoes, and will instantly commend itself if you like sweet potato.) Wash, peel and grate the best quality of sweet potatoes. Measure five cups into a large bowl. Into this stir three cups of best West India molasses, two cups butter, (melt the butter carefully and do not let it get oily,) one cup preserved - ginger, one cup of preserved orange peel, (orange peel and ginger to be cut fine,) one teaspoon salt, one tablespoon pounded ginger, and two tablespoons allspice, cloves, mace and cinnamon mixed. When all these ingredients are thoroughly mixed together, pour the pone in a well-greased pan, and bake in a moderately hot oven. Try it with a knife. When the blade comes out clean take it out of the oven. Let it get cold before taking it from the pan. It should look dark, like a rich preserve when properly baked. NO. 44. SHRIMP. CREOLE. M. V. G.— One tablespoon of butter in a saucepan; add a small onion, chopped fine; cook until onion is done. Then add one-third of a can of tomatoes, cook this fifteen minutes; add a can of shrimps, a coffee cup of sweet milk thickened with flour, one teaspoon of salt, one-fourth teaspoon of cayenne pepper, a dash of black pepper. Take off when boiled and turn over toasted bread; serve on hot plates. NO. 45. TENDERLOIN OF SOLE, SPAN- ISH. Mrs. C. Hickson, 231 West Eighteenth street, Los Angeles— Four ripe tomatoes, or one-half can, two onions sliced and fried a light brown, 2 chili peppers chopped fine, onehalf pound of salt pork cut in small pieces and fried, a pinch of salt. Boil all together until tender, then thicken with a teaspoonful of corn starch and set aside to cool while preparing the fish. Put one and one-half tablespoonfuls of good olive oil into a frying pan; when hot, put in fish which has been rolled in corn meal; fry a nice brown. Put fish in center of dish and pour sauce over it. Serve garnished with parsley and sliced limes. NO. 45. SPANISH SALAD. Miss Minnie May Hendricks, Los Angeles, Cal.— Pare four large cucumbers, four large tomatoes, one bunch of crisp celery, two heads of fresh lettuce, three green chili peppers. Then chop ail separately and very fine. Then mix all together. Add one tablespoon vinegar, add the juice of one lemon, salt and pepper to taste. Set in cool place until ready to serve. NO. 47. SPANISH SPAGHETTI. Miss K. M. Phillips, 1235 West Seventh street, Los Angeles. — Take one-half pound ground steak and two ordinary-sized onions, ground, and cook with a good-sized piece of butter in skillet. Add a half can of tomatoes; season with salt and chili peppers. Add one-quarter pound cheese, cut fine. When thoroughly cooked, add a couple of handfuls of spaghetti, which has been previously boiled. Stir all together and serve.

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Spanish Sweet Potato PoneShrimp CreoleTenderloin of Sole, SpanishSpanish SaladSpanish Spaghetti

The Times cook book, no. 2