The Times cook book, no. 2

NO. 22. STRAWBERRY DESSERT. Miss B. L. Ecclestone, 1512 Maple avenue, Los Angeles.— Take 1 cup of strawberries mashed to a pulp, add 1% cups powdered sugar, then add the well beaten white of one egg; serve in little heaps, then place strawberries all around. This is a nice dessert for a warm day and very simple. NO. 23. STRAWBERRY WHIP. Mrs. J. N. Densham, 949 W. Adams street, Los Angeles. — Take 1 cup sugar, 1 box strawberries, hulled but not mashed; the white of one egg. Put all together in large bowl and whip steadily from twenty minutes to one-half hour, with strong wire egg-beater. Spread between and over two layers of plain cake. NO. 24. VANILLA SAUCE. Miss Beatrice G. Davis, Pomona, Cal. — One cup sugar, 2 tablespoons cornstarch, 2 cups boiling water, 3 tablespoons butter, 2 teaspoons vanilla. Lemon juice may be used instead of vanilla. NO. 25. ALMOND LOAF. Miss C. Hernstein, 2302 Budlong avenue, Los Angeles.— Beat yolks of ten eggs, add one and one-half cups granulated sugar, beat to a cream. Add one cup grated almonds, one large tablespoon vanilla, small grated lemon. Grate twelve lady fingers which have been dried in the oven; add this and one-half teaspoon baking powder to the mixture. Finally add the beaten whites of the eggs. Bake in two layers. For the filling, mix well yolks of two eggs,- two tablespoons powdered sugar, two teaspoons corn starch and two teaspoons of butter. Add to this two cups boiling milk; stir well on stove and beat until creamy. Add one cup grated almonds, stir a little longer. (This is more than delicious.) NO. 26. APPLE CHARLOTTE. Miss C. Hernstein, 2302 Budlong avenue, Los Angeles.— Butter, then flour a pudding dish, line it with thin slices of bread, buttered on both sides. Put a thick layer of apples, cut in thin slices, sugar and a little cinnamon and a few small pieces of butter, another layer of bread and butter, apples, sugar, cinnamon, and pieces of butter last. Bake slowly for two hours, leaving the dish covered until half an hour before serving, then let the apples brown on top. NO. 27. APPLE DUMPLINGS. Mrs. G. M. Wood, 1023 South Olive street, Los Angeles.— Peel, core and chop quite fine six tart apples. Take two cups flour, one heaping teaspoon baking powder, salt and sift all together. Mix one-half cup butter with the hands into the flour and moisten with sweet milk, as for pie crust. Roll out quite thin, cut in squares so each square will hold a large spoonful of the apples, one tablespoon sugar, a sprinkle of cinnamon and piece of butter size of hazelnut. Pinch dough firmly around each dumpling, bake brown in pan half filled with boiling 7] water. Sauce: One-half cup butter, one cup powdered sugar, beat to a cream, add one egg, a small glass of sherry wine; beat In a bowl and set In hot water. Let it remain ten minutes or more, stirring constantly. Then serve.