The Times cook book, no. 2

duce to nothing, try this: Scrub potatoes thoroughly with vegetable brush and boil in salted water until done. Skin and pile them in a shallow baking dish. Pour over them a thin cream sauce and toss them lightly with a fork until well coated with the sauce. Sprinkle with grated California cheese and bake until delicately browned. NO. 129. OKRA AND TOMATOES. L. Shields, Box 355, Los Angeles, Cal. — "Wash pods of okra and cut them in thin slices, sufficient to fill a quart measure; peel tomatoes to fill a pint cup when sliced; put together in a sauce pan, add a little salt, cover, and let simmer gently for half an hour; add a tablespoonful of butter with pepper and serve. NO. 149. SPINACH IN A "CROWN" OF EGGS. Mrs. Ella Magee, 122 North Johnston street, 'Dos Angeles. — Cook a peck of spinach in boiling salted water until tender, then chop fine; melt two tablespoons butter and cook in it without browning, two tablespoons of flour, add a grating of nutmeg and the spinach, stir, then add half cup of stock or cream. Form into mound, garnish with hard-boiled eggs cut in halves, and set upright to form a border around the mound of spinach; sprinkle powdered egg over the tops. NO. 151. STUFFED CABBAGE. (Original.) Emilia Lundberg, 2400 S. Flower st., Dos Angeles.— Take a large, fresh cabbage, and cut out heart, fill vacancy with stuffing made of cooked chicken or veal chopped very fine, highly seasoned and rolled into balls with yolks of eggs; then tie cabbage firmly to- gether, tie a cloth around it and boil in a covered kettle two hours. This is a delicious dish, and is useful in utilizing cold meats. NO. 23. TANGLEWOOD BEANS. Mrs. Kate E. Dee, Tanglewood Ranch, Anaheim. Cal.— <Soak over night one quart of brown beans with a little soda in the water. In the morning drain off the water and cover with fresh water. Add one-fourth pound bacon cut in small pieces. Season with salt and pepper and celery-salt; add one large onion, chopped fine, and three tablespoons sugar. Boll with this one large green pepper; take the pepper out when the beans are cooked. NO. 152. TOMATOES AND MACARONI. Mrs. H. A. Paca, 16 Surf street, Ocean Park, Cal. — Open a can of tomatoes, turn them into a granite pan, add salt to taste and pepper, and if liked chop a small onion and add to the tomatoes stew macaroni in water and a speck of salt; when it is tender drain and stir in well with the tomatoes, and add a piece of butter the size of walnut; place in oven and bake until crisp, and brown. NO. 153. TOMATOES FRIED WITH ONIONS. Mrs. T. R. Vaughan, 1055 Hobart boulevard, Dos Angeles. — Chop fine three goodsized onions, put in skillet and fry in plenty of butter until a golden brown, being careful not to burn; when done add six large tomatoes, skin removed and mashed, one-third cup vinegar, two-thirds cup sugar, salt and pepper. Fry about forty-five minutes and thicken with cracker dust or bread crumbs. Serve hot as vegetables or cold with meats. MISCELLANEOUS.