The Times cook book, no. 2

NO. 47. LEMON SHERBET. M. F. B., 1764 Towne avenue, Los Angeles.— One quart milk, one and one-half cups sugar, juice of three large or four small lemons. Mix the lemon juice and sugar, stirring constantly while slowly adding the milk. Freeze, using about three parts cracked ice to one part rock salt. This makes about two quarts sherbet. NO. 48. MERINGUES. Mrs. C. C. Hall, Hollywood, Cal.— To the whites of three eggs beaten very stiff add nine tablespoonfuls granulated sugar; mix lightly and rapidly. Drop a teaspoonful at a time on heavy brown paper placed on inverted pans, and bake in cool oven for thirty minutes. Larger shells may be made and filled with whipped cream flavored with sugar and vanilla. Meringues cannot be baked in gas ovens. NO. 49. NUT CUSTARD PIES. Miss G. Smyth, Ontario, Cal. — Three eggs, one quart milk, one teaspoon cornstarch, mixed with a little cold milk; a pinch of salt, half cup sugar. Cook this in double bciler and flavor. After it is cool put in two-thirds cup chopped walnuts. Serve with whipped cream. NO. 50. PICKLED FIGS. (Miss) Evelyn Dooly, 623 Court street, Los Angeles.— Three pounds ripe figs, one pound sugar, half pint vinegar, half lemon sliced thin. Season with whole cloves, cinnamon and allspice. Put vinegar, sugar and spices together; let come to a boil, then drop in fruit and cook Until tender. Put into stone jar. NO. 51. PUFF PASTE. Miss C. Hernstein, 2302 Budlong avenue, Los Angeles.— Three cups flour, one teaspoon baking powder, a pinch of salt, one egg. Mix flour and egg with ice water; roll out and put on butter in small bits; fold over and roll thick. Put on ice for twenty minutes. NO. 52. RICE WITH STRAWBERRY DRESSING. Mrs. E. M. W., Anaheim, Oal.— Put four cups of milk in a double boiler and when boiling hot pour in three-fourths of a cup of rice, one tablespoon butter, one scant teaspoon salt, three tablespoons sugar and cook one hour. STRAWBERRY DRESSING. One cup powdered sugar, one tablespoon of butter, beat to a cream; one large cup fresh ripe strawberries, mashed through a sieve, add to sugar and cream, and lastly stir in a wellbeaten white of an egg. In serving, pour the rice hot or cold on a platter, then pour the •strawberry around it. NO. 53. RHUBARB JAM. (An old English recipe.) Mrs. C. L. Pooley, 1826 South Hope street, Los Angeles.— To six pounds of rhubarb add six pounds of sugar and six large lemons. Cut the rhubarb in small pieces; slice the lemons very thin. Put the fruit in a large bowl and cover with the sugar and let stand twenty-four hours. Boil for about three-quarters of an hour. Do not stir more than necessary, as it's great beauty is in not being all broken up. Put in glasses and cover with brandy paper. NO. 54. STEWED APPLES WITH MERINGUE AND CURRANT JELLY. Mrs. William F. Magee, 122 Johnston street, Los Angeles.— Core and pare some large apples; rub the surface of each one with a cut lemon; cook until tender in a syrup of sugar, water and a little lemon juice; boil the syrup and pour over the apples. When cold, place on the top of each apple meringue and a spoonful of currant jelly.