The Times cook book, no. 2

firm and chill in the refrigerator. Mash well a pint of red raspberries; add a fourth of a cupful of water, half a cup of sugar and the pineappie juice; cook the mixture several minutes. Take from the stove, add the juice of a lemon, more sugar, if liked, and strain through cheese cloth. Beat a quart of cream and a cupful of sugar until light and frothy; flavor witn vanilla and freeze as ice cream. When half frozen add the fruit juice and finish freezing. Pack and fill into pineapple shell; set in a deep mold or the freezer can and let it stand packed in salt and ice an hour or longer. To serve it lift the filled pineapple from the mold to a plate covered with a pretty doily. Half this quantity will serve five people. NO. 18. PRUNE WHIP. Miss C. Hernstein, 2302 Budlong avenue, Los Angeles. — One cup of cooked prunes chopped fine; crack the kernels and chop fine; beat the whites of eleven eggs to a very stiff froth, with one cup of granulated sugar; add the prunes and put in a pudding dish and only let brown. Serve either hot or cold with whipped cream. NO. 19. RED RASPBERRY SHORT CAKE. Mary Stone Welch, San Diego, Cal. — One quart flour, one level teaspoon soda; sift well; pinch salt, two full tablespoons shortening; rub in thoroughly one pint sour milk and cream or buttermilk. If rich use less shortening. Try, by mixing teaspoon milk with flour into smooth cake. Bake. If light and sweet, right. If it smells sour, add pinch soda to milk. If it smells of soda, add more sour milk, three or four spoons and a little flour. Mix all. Roll half at a time. Lightly butter one, put together; bake in hot oven; letting it rise well; crush red raspberries lightly and sweeten. Put between and on top just before serving. Pour over all whipped cream. NO. 20 SPANISH CREAM. Mrs. R. A. Brown, Rivera, Cal.— Put one-third of a box of gelatine in one and one-half pints of milk and soak one and a half hours; then simmer slowly and add the yolks of three eggs, beaten with one cup of sugar; add a pinch of salt and any flavoring desired. Let the mixture cool a little and add the three well-beaten whites; turn in glasses or custard cups and serve cold. NO. 21. STRAWBERRY SHORTCAKE. Mrs. George F, Rathburn, No. 779 Kohler street, Los Angeles.— (Original.) Pick and wash 3 boxes of nice ripe strawberries, add \y% cups sugar and chop with a knife till each berry is cut about once. Add % cup water and stir a little and set aside while you mix the cake. Sift together 2 cups flour, 1^ teaspoons baking powder, and % teaspoon salt and mix into it butter twice the size of an egg. Mix with sweet milk to make a dougn as soft as can be rolled. Flace it on a well floured board and roll about an inch thick. Put it into a buttered square tin and bake in a quick oven about 10 minutes or till done. Remove from pan, cut in halves lengthwise, place one-half on dish and butter the top; put on as many berries as will stay and put on the other half of cake, butter, and pour the other berries and juice over it and serve Immediately. (Delicious.)