The Times cook book, no. 2

NO. 157. WATERMELON AND CITRON PRESERVE. Mrs. H. P. Augustine, Coalinga, Cal. — Pare off green skin of watermelon and outer skin of citron, cut all in pieces; allow two parts of melon to one of citron; soak the fruit in mild salt water over night; in the morning wash well and put on to boil till tender, then take them out with a skimmer and use to each pint of the water a pound and a half of sugar. Add the beaten white of one egg to each quart of syrup, and. the juice of one lemon to each quart of syrup; boil the syrup till it is thick enough to hand in a drop from the point of a spoon; fill glasses with the fruit and cover with syrup. These preserves are better after standing a while, and are as clear as crystal. EGGS. NO. 56. APPLE OMELET. Miss C. Hernstein, 2302 Budlong avenue, Los Angeles- Separate four eggs, beat whites to stiff froth, add the yolks and beat again, adding gradually two tablespoons powdered sugar. Have ready an omelet pan in which you have melted a tablespoon of butter; put in the mixture. When it begins to thicken spread over a layer of apple sauce, fold, turn out and serve at once. NO. 59. BAKED EGGS A LA MARTIN. Miss C. Hernstein, 2302 Budlong avenue, Los Angeles— Put two tablespoons butter and two of flour in a saucepan; rub together and add a pint of milk; stir until boiling; add a level teaspoon of salt, a saltspoon of pepper. Cover the bottom of a baking dish with one-half this sauce, break into it six or eight raw eggs, cover with the remaining half of the sauce. Dust thickly with grated cheese, place in a pan of water and then in the oven to bake for ten or fifteen minutes. NO. 31. BREAKFAST EGG-NEST. Toast squares of bread quite brown, say four inches square. Beat the whites of eggs (as many as persons to be served, or one for each square of toast) until stiff; place this on the toast, leaving an empty ring center, into which put the unbeaten or whole yolk of an egg. Place toast in oven long enough to cook the egg soft. The white thus stands up stiff as the nest. Serve immediately on garnished dish, or serve each on separate side dish. NO. 91. DIXIE EGG DISH. Mrs. J. M. Reed, 5822 Monte Vista street, Highland Park —Cut four hard-boiled eggs into thin slices, place in a baking dish with alternate layers of grated cheese, sprinkle with a shake or two of red pepper, a salt-spoonful of salt and a dash of nutmeg, sprinkle the top with grated bread and dot over with butter. Bake till a rich brown. NO. 33. ECONOMICAL OMELETTE-HASH. Cut into squares or bits, all cold meats on hand (beef, veal, mutton or pork, or all.) Beat two eggs well; into this stir a quantity of milk (sufficient to mix nicely the other ingredients;) season; then put in the meats and pieces of stale bread cut into good-sized squares, to prevent becoming too soft; mix all well, put into hot skillet with a little butter; cook until lower side is browned, then turn. If desired, it may be "scrambled" in turning. This we found an excellent way to use what might have been lost, and makes an appetizing breakfast dish. NO. 92. EGGS BAKED IN TOMATO SAUCE. Miss G. Smyth, Ontario, Cal.— Strain one pint tomatoes, add seasoning, pepper, salt and a little onion juice and boil; then pour