The Times cook book, no. 2

NO. 19. FARINA PUDDING. Miss C. Hernstein, 2302 Budlong avenue, Los Angeles. —To one quart of milk add one-half cup farina; salt and add a small piece of butter; boil in a farina kettle until thick. Beat the yolks of four eggs with four heaping table spoons of white sugar, and add this just before taking off the fire; stir it thoroughly but do not let it boil any more; flavor with vanilla. Beat the whites of the eggs to a stiff froth, with powdered sugar; after the eggs have been whipped, butter a pudding dish, put in part of the custard in which you have mixed the whites, then a layer of canned peaches; cover with the remaining custard and bake. Rum sauce for the above: Boil one cup milk with one cup sugar, wet a teaspoon of arrow root or cornstarch with a little cold milk, and add. Just before removing from the fire add a teaspoon of rum. Serve hot. NO. 20. FROZEN PUDDING. Miss C. Hernstein, 2302 Budlong avenue, Los Angeles. —Beat the yolks of six eggs until very light, boil together a pint of water and a pound of sugar for five minutes, add the yolks of the eggs; beat over the fire for just a mo- ment. Take from the fire and beat continu- ously until the mixture is cold; it should be thick, like sponge-cake batter; add a quart of cream and a teaspoon of vanilla, turn into a freezer and freeze until it is the consistency of soft snow. Have ready half a pint of chopped fruit, which has been soaking for one or two hours in -orange juice; add this fruit and turn until the mixture is well fro- zen. Any fruit can be used. NO. 23. GOLDEN FEATHER PUDDING. (Original.) H. R. Jones, 2317 West Ninth street, Los Angeles.— Cream one-half cup butter with one-half cup brown sugar, add two well -beaten eggs, two cups sifted gra- ham flour, one cup raisins well floured, or raisins and currants, little citron if you like, two teaspoons cinnamon, shake of gin- ger, nutmeg and salt, three teaspoons bak- ing powder (the batter must be rather stiff, so you can hardly stir it well.) Butter and dust with cornmeal a cake dish with tube in center; steam on quick even fire for two hours, or three-quarters of an hour in cups. Can be made the day before; will keep for two weeks in cool place. Steam half an hour before serving. Sauce for pudding: One cup granulated sugar creamed with one-half cup butter; add one well-beaten egg, grated rind and juice of one lemon, half -teaspoon lemon extract. Keep out one tablespoon but- ter, mix with one of flour, add carefully one pint warm water and pinch of salt, boil five minutes, pour over cream; just before serv- ing beat well. NO. 22. GRAHAM PUDDING. M. P. de Dorticos, 1253 Westlake avenue, Los Angeles. —One and one-half cups molasses, one and one-quarter cups butter, one and one-half cups milk, one and one-half cups good graham flour, one small cup raisins, one egg, one and one-half teaspoons pure soda, spices to taste. Mix well together; steam four hours and serve with brandy or wine sauce. NO. 23. "HALF-PAY" PUDDING. Mrs. Nellie B. Stewart, 1417 East Twenty-first street, Los Angeles.— One cup chopped suet, one and one-half cups bread crumbs, one cup flour, one cup raisins, one cup currants, one cup milk, either sweet or sour, three table- spoons molasses, two tablespoons sugar, one- teaspoon salt, one teaspoon soda. Boil or steam two hours.