The Times cook book, no. 2

NO. 59. STUFFED PEACHES. Mrs. N. S. Ailing, Lamanda Park, Cal.— Take large-size ripe peaches, wipe off fuzz, but do not peel; take out pit at top of peach without breaking the fruit; fill from the following: One package of seedless raisins, 10 cents worth almonds, 25 cents worth of dates, pits to be removed. Chop the last three ingredients together; fill ' peach and tie to prevent falling apart. Then make a syrup of four teacups mild vinegar and six teacups white sugar. Boil peaches in it until tender. Seal tight in cans with syrup. Same as any fruit. This is entirely new in Southern California. NO. 57. ARROW ROOT. Miss C. Hernstein, 2302 Budlong avenue, Los Angeles- Mix a tablespoon of arrow root with enough coid water to form a smooth paste; pour this slowly into half a pint boiling water and let simmer slowly until it becomes thick or like jelly. Milk may be used instead of like jelly; sweeten and add a little nutmeg water. NO. 34. LUNCH DAINTY. Beat whites of eggs and powdered sugar, as for a cold icing, until stiff. With this mix English walnuts, minced fine (or any preferred nut,) and spread on "Uneeda Biscuits." Place them on a platter and put in oven of stove for a few minutes until icing begins to color brown, very light brown. Let cool and serve. NO. 139. ROCK SNOW. Mrs. J. M. Reed, 5822 Monte Vista street, Highland Park, Los Angeles— Boil a cup of rice in sweet milk until quite soft, sweeten with one-half cup sugar and pile on a fancy dish; lay on it bits of currant jelly. Beat the whites of five eggs with three tablespoons of sugar; when very stiff add a tablespoon of cream and drop over the rice roughly, giving it the form of a rock of snow. Ornamental and delicious. MARMALADES. NO. 1. CALIFORNIA ORANGE MARMALADE. Mrs. C. M. West, 519 West Palm avenue, Redlands, Cal. — Peel the whole of three medium-sized lemons cut in thin slices, remove seeds, add enough sliced orange to make four pints, add four pints of water. Let it stand twelve hours; boil fast one hour. It will boil away one-third; measure, add the same amount of sugar and boil one hour. NO. 2. DUNDEE ORANGE MARMALADE. Mrs. C. M. West, 519 West Palm avenue, Redlands, Cal.— Two quarts sliced orange, one pint sliced pomelo, five pints of water; let it stand ov3r night; in the morning boil two hours; when cool measure and add the same amount of sugar and boil one hour. Reject seeds and core of pomelo, slicing very thin, using all the peel. Use half the orange peel and slice thin. NO. 3. GRAPEFRUIT MARMALADE.— Take four large fruits, slice thin and remove seeds; for each pound of fruit add one pint of water, Let stand twenty-four hours; boil twenty minutes till tender; stand again twenty-four hours. For each pound of fruit add one pound of sugar and boil till jellied.