The Times cook book, no. 2

NO. 134. PRESSED CHICKEN. Maryane Kathrine Miller, 2323 Leoti avenue, Los Angeles—Put two cleansed chickens into boiling water, add a little nutmeg, salt, pepper, one bay leaf, two cloves, one-half onion. Boil down until two cups of stock remain, and chickens are done; then remove skin and bones: soak one-quarter box gelatine in one-half cup cold water. Have a lump of butter In frying pan, add the chicken shredded, and then strain broth and salt, pepper, gelatine, one-half teaspoon sage, a little juice, rind of lemon. Have three hard-boiled eggs ready and put lengthwise in a small pan, fill in the meats, ;et stand until hardens. Soup meats will answer. NO. 138. ROAST DUCK. Mariane Kathrine Miller, 2323 Leoti avenue, Los Angeles— Clean thoroughly a duck and stuff with the following; Two cups stale bread crumbs, moistened with one cup of stock, one chopped onion, one cup mixed celery, one ana one-half teaspoon salt, one-half small teaspoon cayenne, large lump butter, one-half cup cracker crumbs. Mix thoroughly. Twelve pieces celery three inches in length, sprinkle with cayenne pepper and stuff after dressing. Roast one and onehalf hour till done and a crisp yellow. Serve with gravy made of the following; Chop the grizzles and roast in the same pan with the duck, when done thicken the gravy with one tablespoon flour and one-half cup cream. Garnish with parsley. NO. 141. SALMON CROQUETTES. Mrs. C. C. Norton. 1407 Girard street. — Remove bones from one pound can salmon, mince in small bits with oil; add one-half cup bread crumbs, one egg and dash of pepper. Make in small cakes, fry in butter until brown. Serve hot. NO. 49. SALMON TURBOT. Mrs. E. A. Franklin, Anaheim, Cal. — One can salmon picked fine, half cup flour mixed to a paste with a little cold milk; stir one pint of hot milk into the flour, add two well-beaten eggs. Season with salt and a dash of Cayenne pepper. Put the salmon in a well-buttered dish with a lump of butter the -size of a walnut. Bake three-quarters of an hour in a hot oven. Serve with baksd potatoes. NO. 143. SARDINES IN BREADSHELLS. Miss C. Hernstein, 2302 Budlong avenue, Los Angeles. — Cut inch-thick slices of bread with a round cutter two inches in diameter; scoop out a little cavity on each and fry them a delicate brown in hot butter; melt one round tablespoon of butter in a saucepan, add one level teaspoon of flour and when mixed, add one-half cup of milk and stir until thick and smooth. Add one teaspoon of essence of anchovy or any favorite table sauce, a little salt and a shake of cayenme; remove the skin and bones from one dozen sardines, mash them to a paste with a fork, adding the sifted yolks of two hard-boiled eggs and lemon juice to taste; fill the breadshells with the mixture, arrange then on a hot dish and pour the hot sauce over and around them.