The Times cook book, no. 2

(Directions.) PINK CREAM SOUP. Put into a saucepan one and a half tablespoons each of butter and flour; stir on the fire until smooth, then add by degrees three pints milk and boil up. Season with a level teaspoonful of salt and a pinch of grated nutmeg. Color pink with one and one-half tablespoons boiled beets run through a sieve. Marrow balls: One tablespoon finely cut marrow, three tablespoons fine bread crumbs, on 1/3 teaspoon chopped parsley, salt and pepper to taste. Work into a smooth paste, adding a raw egg to help render it smooth; form into a ball size of a filbert; drop into boiling water; cook fifteen minutes. Serve in the soup five balls to the plate. EASTER SALAD WITH CHEESE-EGGS. Arrange on salad plate a nest of lettuce leaves, placed in the shape of the calyx of a flower; cut the whites of hard-boiled eggs into a long, petal-shaped strips; place in flower form upon the lettuce calyx; in the center put halves of yolks of boiled eggs. This makes almost a perfect daisy. Serve with mayonnaise dressing and cheese eggs made with white cream cheese, or Neufchatel cheese, tinted a very pale green with spinach juice. Form the cheese into small balls the shape and size of birds' eggs; speckle with a few grains of red sugar. EASTER SOUFFLE WITH BLANC MANGE EGGS. Fill glass dish two-thirds full of sweet gelatine, flavored, allowing it to set. The n hollow out the center. Soak one box Cox's gelatine in one quart rich milk for one hour; put it over a kettle of boiling water; when it comes to a boil add the beaten whites of four eggs, with five tablespoons sugar, stirring hard a few moments; flavor with vanilla and add a pinch of salt. Fill egg shells, the contents of which have been removed through small hole in one end, with blanc mange mixture; allow to cool; peel off the outside shell; place the eggs in center of gelatine. Place strips of citron over top of gelatine and serve with whipped cream. GOLD CAKE. One and one-half cups sugar, one-half cup butter, one cup sweet milk, one teaspoon cream tartar, one-half teaspoon soda, one teaspoon lemon extract, three cups flour, yolks of six eggs. Bake in round or squareshaped cake tins. Use either white or yellow icing. The white icing is made with the white of one egg, with a tablespoon of cream or water lightly beaten together; stir in confectioner's sugar until stiff; spread over top and side of cake while warm. Use the yolk of egg to make the yellow icing; flavor with vanilla and lemon mixed. PICNIC LUNCHES. No. 1.— PICNIC LUNCH. Ham and Pickle Sandwiches. Deviled Eggs. Veal Loaf. Plain Butter Sandwiches. Potato Salad. Cheese Straws. Pickes. Angel Food. Cream Puffs. Tea or Coffee. HAM AND PICKLE SANDWICHES. Chop cold, boiled ham quite fine, mix with a little melted butter and made mustard, add some finely-chopped cucumber pickles and spread between thin slices of bread and butter. DEVILED EGGS. Boil eggs 20 minutes, then plunge them into cold water. Remove the shell and cut into halves. Take out the 3"olks without breaking the whites, and put them in a bowl. Rub to a smooth paste, and season with salt, pepper and a little melted butter and a bit of mustard, stirred up with vinegar, or a small, quantity of mayonnaise. Fill each half of egg with this prepared yolk. Serve on crisp lettuce leaves.