The Times cook book, no. 2

NO. 29. DIGESTIBLE DUMPLINGS. (Original.) Miss Evelyn Dooly, 623 Court street— For chicken or mutton stew or any kind of boiled meat, to serve six to eight persons. One well-beaten egg, pinch of salt, pinch of sugar, small cup sweet milk, dessert spoon of soft butter, two large teaspoons best baking powder, sifted through a pint of flour, adding enough more flour to make a stiff dough. Do not touch with the fingers. Drop in small tablespoonfuls into the kettle of boiling meat eight minutes before ready to serve. Do not allow steam to escape. They will absorb much liquid and require plenty of room to rise. Any "left over" are very nice sliced cold, fried in a little butter and served with a sweet. NO. 96. FAMOUS STEW (original.) Mrs. George Briggs, Needles, Cal. — Put short ribs of beef in stew pan with little butter, allow them to brown nicely on all sides, then add one onion, sliced fine, and one can tomatoes. Put on the back of range and simmer for about two and one-half hours, then add one can French peas and one can mushrooms. As soon as it boils up again add a little flour dissolved in water, and then add salt and pepper. NO. 101. FRICASSEE OF VEAL WITH NOODLES. Mrs. William H. Harmon, 158 North Daly street, Los Angeles. (Original.)— Take about two pounds of veal to stew, and cut into small pieces; roll in a little flour, put a big piece of butter in kettle with a tablespoon of chopped onion; yellow, but do not brown it; then add the veal, turn it in the hot butter; then add boiling water to partly cover, simmer until very tender, add a little milk and thicken gravy with a tablespoon of flour rubbed smooth with a little cold milk. NOODLES: While veal is cooking beat yolks of two eggs into flour to make a very stiff dough, roll into a thin sheet and let partially dry, dust with flour, roll and cut into very thin strips, shake out and let dry; have a kettle of boiling salted water ready, drop noodles into it, cook rapidly for fifteen minutes, drain, sprinkle generously with rolled cracker crumbs and fry a delicate yellow in butter. Dish veal in center of large platter, put the noodles around the edges, pour gravy over all and serve. NO. 108. HASH (Original.) Mrs. C. C. Norton, 1407 Girard street, Los Angeles.— Cold beef and one onion chopped fine; place in frying pan with stock to cover meat; let simmer until nearly dry. then add butter size of egg, and season to taste. Have mashed potatoes molded on platter, and pour hash in the center. Serve hot. NO. 109. HASH. Mrs. L. M. Baley, Clearwater, Cal.— One pound boiled beef, chop fine; place in baking dish with lump butter size of egg; crumb two crackers over top; whip two eggs with one-quarter teaspoon salt, put over top of all; pepper to taste; bake until eggs are done. NO. 112. IRISH STEW. (Original.) Mrs. Wm. H. Harmon, 158 N. Daly street, Los Angeles. Cut into very small pieces ten cents worth of salt pork, fry to a nice light brown, peel and slice five medium-sized onions, lay them over the pork, then put a layer of sliced potatoes, about as many as of onions; pour over all enough milk to cover, and cook slowly until tender; salt and pepper to taste.