The Times cook book, no. 2

NO. 7. CALIFORNIA TAPIOCA PUDDING. (Original.) Emilia Dundberg, 2400 South Flower street, Los Angeles.— Two tablespoons tapioca, soaked over night in a little water; in the morning add one-half cup sugar, one pint of milk, two eggs. Heat the milk; add the tapioca and boil twenty minutes; beat the yolks of the eggs, sugar, two teaspoons flour and little salt; stir into the milk and boil five minutes. Pour into a pudding pan; beat the whites with three teaspoons sugar; spread over the top and set in the oven to brown. In the bottom of a glass dish have some stemmed strawberries or stoned cherries, or sliced oranges. Sprinkle with sugar and add a few chopped figs, seeded raisins and walnuts. Wet a knife, slip around edge of pudding to loosen, and lay over the fruit. Serve with cream and sugar. NO. 8. CARROT PUDDING. Miss Crowe. 1441 Iowa street, Los Angeles.— One and one-half cups flour, one cup white sugar, one cup suet, one cup raisins, one cup currants, one cup grated potatoes, one cup grated carrots, one teaspoon soda dissolved in hot water, one teaspoon salt; spices to taste. Steam three hours. NO. 9. CARROT PUDDING. Miss C. Hernstein, 2302 Budlong avenue, Los Angeles.— One pound flour, one pound chopped suet, one pound chopped carrots, one pound chopped potatoes, one pint molasses, one teaspoon soda, one teaspoon cinnamon, one and onehalf tablespoons cloves, one pound currants, one pound raisins. Mix thoroughly, pour into a steamer and boil hard for four hours. Serve with hard sauce. NO. 10. CARROT PUDDING. Miss A. Ferguson, 2637 Severance street, Los Angeles.— Quarter cup butter, one cup sugar, one cup grated carrot, one cup grated potato, one level teaspoon soda, mixed with potato, one teaspoon cloves, cinnamon and allspice or mace, three tablespoons whisky, one cup flour, one cup raisins, one cup currants. Steam three and one-half hours. NO. 11. CHERRY PUDDING. Miss C. Laura Pooley, 1826 South Hope street, Los Angeles.— This is easily made and proves as satisfactory as many a more elaborate dessert. Put pitted and sweetened cherries an inch or so deep in the bottom of a buttered pudding dish and cover with the following mixture: One cup sugar, beaten to a cream with two tablespoons butter, one egg, one cup milk, two cups flour, and two teaspoons baking powder. Flavor with a bit of nutmeg or lemon. Bake; turn from the dish and serve with warm sweet sauce. NO. 12. CHERRY PUDDING. Miss C. Hernstein, 2302 Budlong avenue, Los Angeles.— Line a mold with slices of sponge cake, then put in a layer of canned cherries; put over this a layer of hot custard, then another layer of cake, another of fruit and custard, until the mold is" full. Put away to get cold and firm. Turn out of the mold when ready to serve, and make a sauce of the cherry juice. For the custard, bring to the boiling point a pint of milk, add an ounce and a half of gelatine (that has been previously dissolved in cold water,) the yolks of four eggs and four ounces of sugar. When the custard has thickened, take it off the fire and stir in a half pint of cream and the juice of a lemon.