The Times cook book, no. 2

NO. 132. PANADA. Miss C. Hernstein, 2302 Budlong ave., Los Angeles. — Take a slice of wheat bread, break into pieces, sprinkle with a teaspoonful of ground cinnamon, put all in a cup; pour on a pint of boiling milk; boil for a few moments, add sugar and a little grated nutmeg. A piece of butter and some brandy may be added when desirable. These are for the sick. NO. 136. RICE CHEESE MOULD. M. E. Crawford, 41 Chestnut street, Long Beach, Cal. Boil the quantity of rice desired in sufficient water to prevent becoming thick, partly cool. Beat an egg and stir into a cup of milk with sufficient whole wheat flour to make a thick batter. Grate an ounce or two of onion and half a pound of mild cheese, stir into the rice, with the flour batter, add a dash of cayenne pepper. Bake in moulds or a deep pan in a moderate oven until slightly brown on top, usually twenty minutes. Serve warm or cold, garnished with lettuce and parsley. NO. 140. SALLY LUNN. Mrs. N. T. Johnston, care L. J. Rose, Oxnard, Cal.— One quart flour, four eggs, one tablespoon pulverized sugar sifted in the dry flour, one large tablespoon butter rubbed into flour with a fork, two tablespoons potato yeast. Take one large potato, boiled, mash with fork until perfectly smooth; into this put teaspoon salt, teaspoon sugar, piece butter size of walnut and the yeast; stir until well mixed and put in warm place (over a kettle of hot water) until it rises; then beat eggs very light, stir in the flour, the risen sponge and enough new (fresh) milk (boil this and cool before using) to make consistency of cake. Put this in a warm place to rise — it will take from eight to nine hours; then beat up, pour in round buttered mold, let rise again about two hours, bake one hour to an hour and a half in moderate oven. Serve hot with butter. NO. 158. WELSH RAREBIT. Miss C. Hernstein, 2302 Budlong avenue, Los Angeles. Beat two eggs and add to them a cup of cream or rich milk, one-half of a level teaspoon each of salt and French mustard, and one-half pound of rich American cheese, grated, or cut fine; put two tablespoons of butter in a skillet and when melted add cheese mixture and stir constantly till thick and creamy. Serve on squares of toast. Much more dainty if made in chafing dish. NO. 159. WINE WHEY. (For the sick ones.) Miss C. Hernstein, 2302 Budlong avenue. Put half a pint of sweet milk over the fire, and as soon as it begins to boil pour in slowly a wineglass of sherry mixed with a teaspoonful of sugar; grate in a little nutmeg and as soon as it comes to a boil again remove it from the fire. When cold strain for use. MENU FOR EASTER LUNCHEON. (By Mrs. Julia Sheldon Holmes.) Pink Cream Soup with Marrow Balls. Crackers, Celery, Olives. Easter Salad, Bread Sticks, Cheese Eggs. Easter Souffle, Gold Cake. Cocoa with Whipped Cream.