The Times cook book, no. 2

YORKSHIRE PUDDING: Beat two eggs very light, add one scant teaspoon salt and two-thirds pint of milk; pour half cup of this mixture on one-half cup flour and stir to a smooth paste; add remainder of mixture and beat well; bake In hot gem pans forty-five minutes. Baste with the drippings of the beef. This is more convenient than to bake in the pan under the beef and gives it more crust. Serve as a garnish for roast beef. NO. 145. SHOULDER OF MUTTON WITH PORT. Mrs. G. W. Wood, 1023 South Olive street, Los Angeles— Have the bone of shoulder of mutton removed by butcher; stuff the pocket with a rich dressing and tie or sew up opening; dredge with flour; brown on all sides in drippings or butter, then place in large kettle. Brown a sliced onion in the fat left in the spider and put it in with the meat; add one teaspoon salt, one saltspoon pepper, and one pint boiling water. Stand the pot in oven and cook three hours, tightly covered. Now blend together one scant tablespoonful each of butter and flour, add it to the liquid about the meat, after skimming off the fat, then add one teaspoon chopped parsley and a tumbler of port. Cover the pot and cook another hour. NO. 148. SPICED HASH. Miss K. M. Philips, 1235 West Seventh street, Los Angeles.— Take the remains of cold steak or any roasted or boiled meat, chop fine and mix with well mashed potatoes, and add two eggs; season to taste with salt, pepper, nutmeg, mace and cloves; make into a loaf and bake brown. Good cold or hot. NO. 50. TANGLEWOOD BEEF LOAF. Mrs. Kate E. Lee, Tanglewood Ranch, Anaheim, Cal.— One and a half pounds Hamburg steak, half pound fresh pork, two teaspoons poultry seasoning, three crackers, rolled fine; onehalf cup boiling water; season with salt and pepper; then mix all together in a long loaf and sprinkle with flour; put In hot bake tin with a little lard and one-half cup hot water; bake in a quick oven, and baste several times while baking. NO. 154. TRUFFLE SAUCE. Mrs. C. C. Hall, Hollywood, Cal. — Burn very brown In oven one small veal bone and one small ham bone, after which turn same into small pot and add one carrot, one turnip and one onion, butter size of walnut, two tablespoons browned flour, enough good soup stock to reduce all to thick gravy; now heat one-half of a three-pound tin of tomatoes, add to the above, and boil two hours. Strain and season with salt, pepper, one lemon and two glasses sherry wine. Cut truffles very fine, sprinkle into sauce, and serve with thick porterhouse steak. NO. 51. VEAL BALLS. Cut a quantity of raw veal Into mince meat and season. Beat one or more eggs (according to quantity of meat) thoroughly, and mix this and meat together. Take sufficient of the mixture to make a small ball; press together, dip it into some of the beaten egg (which has been set asids) until well covered; roll ball in fine bread crumbs or cracker crumbs. Fry in hot lard or butter until nicely browned, Serve with slices of lemon and parsley garnish.