The Times cook book, no. 2

NO. 11. FRUIT COMPOTE. Mariane Kathrine Miller, 2323 Leoti street, Los Angeles.— Soak one-half package of gelatine in one-half cup of cold water: let stand one-half hour, then add two cups of boiling water, the grated rind and juice of one lemon, one cup of sugar, a few drops of almond flavoring, and let stand over night. Next day slice and sugar four oranges, four bananas, the juice of one-half grapefruit, one cup sliced pineapple, twelve large strawberries, one cup of shelled walnuts, one-half cup of Marachino cherries; put in alternate layers with the gelatine. In the center, place a cup of whipped cream, sweetened and flavored with vanilla. NO. 12. HILLICOT "PRONTO" DESSERT. Miss Ruth C. Stock (aged 13.) Somis, Cal.— Stir up some prepared buckwheat flour; bake several pancakes size of gridle; when done spread any kind of cooked fruit between. Cut like layer cake and serve with cream. NO. 13. LEMON SPONGE. Mrs. Henry Raley, 162 Rubidoux avenue, Riverside, Cal.— Dissolve one-half ounce gelatine in the juice of two lemons; add grated rind of one lemon. Put over hot water to melt. Separate six eggs. Add to the yolks one-half pound of sugar and one teaspoonful vanilla; stir to a sponge; stand on ice and add melted gelatine; stir five minutes. Lastly, mix in the six whites of eggs, beaten stiff. Serve with whipped cream. NO. 14. PEACH DUMPLINGS. Miss C. Hernstein, 2302 Budlong avenue, Los Angeles.— Prepare a biscuit crust with one pint of flour, two tablespoons of butter, a scant half teaspoon of baking powder and sufficient sweet milk to mix to a soft dough. Roll out onehalf an inch thick, and cut into four-inch squares. Pare the peaches and in the center of each square place three halves, or one whole one; gather and pinch together the edges of the dough. Place • the dumplings close together in a well-greased pan; pour over them one-quarter of a cup of cold water; cover closely; put in a hot oven; at the end of onehalf hour uncover; let brown for fifteen minutes. Serve with hard sauce, into which has been whipped a few spoonfuls of the pulped fruit. NO. 15. PEACH FOAM. Miss C. Hernstein, 2302 Budlong avenue, Los Angeles.— Pare and cut into halves 6 large peaches; rub them through a sieve and sweeten with half cup of powdersd sugar. Beat the whites of three eggs until stiff and add the sweetened pulp and beat until thick and smooth. Turn the mixture into a mold, chill on ice and serve with whipped or plain cream. NO. 16. PEACH AND PLUM CREAM. Mrs. A. R. Slernitzauer, 462 N. Fremont avenue, Los Angiles.— Take half dozen peaches and half dozen plums; cook them as you would for canning. "While cooking, cream 2 tablespoons butter; beat in by degrees half cup powdered "ugar, two tablespoons each of thick cream and sherry. Beat long and hard. Just before serving stand bowl over hot water and beat sauce until it looks creamy, but is not hot enough to melt the butter. Now take the fruit out of syrup, put into a glass fruit dish, and put the cream over it. NO. 17. PINEAPPLE AND RASPBERRY CREAM. Miss C. Hernstein, 2302 Budlong avenue, Los Angeles.— Cut off ths top of a large pineapple then with a strong spoon scoop out th3 pulp, rejecting the hard core. Sugar the fruit, let it stand some time, then pour off from it a cupful of juice. Trim th* pineapple shell at the bottom, so it will stand