The Times cook book, no. 2

NO. 55. STRAWBERRY ICE CREAM. M. P. B., 764 Towne avenue, Los Angeles.— Two quarts milk, half pint cream, three boxes strawberries, two cups sugar. Wash and hull strawberries and sprinkle with sugar. Add to the milk, cream and sugar, and freeze. NO. 56. STRAWBERRY SHORTCAKE. Mrs. Walter Kabisius, 228 East Sixteenth street, Los Angeles.— Take the yolks of three eggs, beaten well with two tablespoons butter and one cup sugar; beat to a cream, then add one cup milk, two cups flour and two teaspoons baking powder; bake in three layers DRESS- ING. Take the whites of three eggs with half cup sugar; beat to a frosting. Take one box strawberries, wash well before picking stems off, so no water will get inside; spread frosting on layers with strawberries; plain frosting on top; flavor with vanilla. Serve with cream. NO. 57. STRAWBERRY SHORTCAKE. (Original.) Mrs. Lula A. Squier, Claremont, Cal.— Make a nice sponge cake as follows: Separate the whites and yolks of four eggs; beat whites until very stiff, then beat in half a cup of granulated sugar; beat the yolks and add to them one-half cup sugar, beating five minutes, this length of time being important as the delicate texture of the cake depends upon it; add to the yolks the juice and a little of the grated rind of one lemon, or if the acid be not liked, three tablespoons of water will do. Now beat well the yolks and whites. At this stage beating is in order, but must be absolutely avoided after adding the flour, of which take one cup The mixture now should look like a puff ball, and the flour is to be tossed or stirred into it with a light turn of the spoon. The cup of sugar must be generous, the flour level. Bake twenty-five minutes in moderate oven, but just before putting in the oven sprinkle over it a tablespoon of sugar to obtain the "crackly" top crust which is so desirable, but which is not necessary for the shortcake. When cake is cold, split open and frost with soft icing made of whites of two eggs and one cup sugar; have ready the strawberries cut in half; cover the frosted under half of the cake with berries; put on the top and frost, putting the berries cut as before all over the top in even rows or any fancy shape desired. Tastes as good as it looks. NO. 58. STRAWBERRY SHORTCAKE. Mrs. Hartley, Glendale, Cal.— Select three boxes ripe strawberries, wash thoroughly, pick off stems and set aside. For cake take two cups flour, two teaspoons baking powder, butter size of two eggs, one-half teaspoon salt; mix well; add milk to make soft dough; roll out one-half inch thick in two layers; bake ten or fifteen minutes. While cake is baking, make boiled icing of two cups granulated sugar, one-half cup water; boil until it threads; whip white of one egg until stiff; pour syrup into egg and whip to a cream; flavor with vanilla. Butter each layer of cake, put strawberries and frosting on each and place together like layer cake.