The Times cook book, no. 2

NO. 69. SPANISH BAKED BEANS. Mrs. John Mclnerney, 1118 S. Olive street, Los Angeles.—One pint best pink beans, wash thoroughly, soak over night; in morning drain off water, place in a kettle with a quart of hot water, to which has been added a pinch of baking soda. Set back on stove so they can boil slowly until soft. When soft drain off remaining water, add salt. Have baking dish ready. Cut small thin slices of bacon, line bottom of dish with these, then place in a layer of beans, add a few pieces of red pepper, chopped fine, and a small teaspoonful of brown sugar; then another layer of bacon and beans prepared same as first, and so on until dish is filled within an inch of top. Pour over the whole as much tomato sauce as it will hold, place in a hot oven and bake one hour; serve very hot. Use canned tomatoes or ripe fruit that has been strained through a colander. NO. 70. SPANISH BEANS FRIED. Mrs. John Mclnerney. 1118 S. Olive street, Los Angeles.—One and one-half cups best pink beans, wash thoroughly, soak in plenty of cold water over night. In morning remove from water, place in kettle containing one quart hot water, to which a pinch of baking soda has been added. Set on stove where they will boil very slowly until very soft. As soon as soft drain off remaining water, season with salt and two red peppers, chopped fine. Then mash very fine as you would potatoes. Have ready a large skillet, very hot; place enough slices of bacon in it to cover the bottom, cut very thin and fry very crisp; then remove and place on a large platter. Put in a warm place. Put the mashed beans in skillet, and fry in the bacon drippings until very brown, turn and when the other side becomes brown lift out on the platter with bacon. Serve very hot. Garnish with lettuce and thin slices of tomatoes. ; NO. 71. SPANISH CUTLETS. Mariane Kathrine Miller, 2323 Leoti street, Los Angeles. Take a thick cut of tenderloin steak, remove gristle and skin, and cut into pieces two inches square; then pound with blunt end of hammer until fiber is thoroughly broken. Have ready a plate of flour, seasoned with salt and pepper, in which place the pieces of meat. Cook both sides brown in hot fats and serve by heaping on lettuce in center of plate; pour hot butter over the meats, then garnish with twelve tomatoes in parsley. To prepare the tomatoes, remove the inside of twelve of them, and mix with three-quarters cup rice, one-half onion, one cup finely chopped meats, one teaspoon Worcestershire and chile sauce, and one teaspoonful each salt and sugar. Let simmer until thoroughly thickened. Fill tomatoes and replace the tops. Heat five minutes. NO. 72. SPANISH HASH. Mariane Kathrine Miller, 2323 Leoti street, Los Angeles. Stew one cup rice and add a lump of butter; then melt some butter and add one minced onion, and let brown; add two cups minced meats, two cups tomatoes, one tablespoon Worcestershire sauce, one seeded pepper, onequarter spoon curry powder, twelve olives, one tablespoon salt; put in a dish a layer of rice, then meat, and finish the top with grated cheese and cracker crumbs. Bake slowly for fifteen minutes.