The Times cook book, no. 2

VEAL LOAF. Three pounds of lean veal, % pound of salt pork, 1 nutmeg, grated, 1 onion, butter size of an egg, a little red pepper and salt. Chop all very fine and mix them together with 3 eggs, well beaten, and a teacupful of milk; form into a small loaf, pressing it very firmly; cover it with bread crumbs; bake 2 hours. To be eaten cold. POTATO SALAD. Cut cold, boiled potatoes into dice shape and mix with 1 tablespoonful chopped onion and enough not-too-strong vinegar to moisten; let stand one hour, then mix with mayonnaise dressing, to which has been added the uncooked yolk of 1 egg, beaten with fork in cold bowl. Then add 2 saltspoonfuls of salt and 1 of mustard, and a little sugar, if liked. Then mix in good salad oil, a drop at a time; alternate occasionally with a few drops of lemon. When the egg has absorbed a gill of oil, finish the sauce by adding a little cayenne and y2 a tablespoonful of lemon juice. CHEESE STRAWS. Six ounces flour, 2 tablespoonfuls cream, 3 ounces grated cheese, 2 tablespoonfuls butter, salt, pepper and nutmeg. Sift the flour on pastry board; make a hole in the center, and into this put the cream, grated cheese, butter, % a level teaspoonful of salt, % teaspoonful pepper, same quantity of grated nutmeg, cayenne as much as you can take up on the point of a small penknife blade. Mix all these ingredients with the tips of the fingers to a firm paste; knead it well, roll it out an eighth of an inch thick, and with a sharp knife cut it in straws 8 inches long and 14 inch wide; lay carefully on a buttered tin, and bake a light straw color in a moderate oven. GOOD PICKLES. One peck small cucumbers, 1 quart of button onions, or 3 or 4 large onions sliced; make enough brine to cover pickles, allowing 1 pint of salt to 4 quarts of water; pour it boiling hot over the pickles; let this stand over night, then pour off brine and throw away. Make a new brine and pour over again. The third morning scald the same brine and pour over again. Repeat the fourth morning. The fifth morning rinse the pickles well in cold water and cover them with boiling hot cider vinegar, reduced by adding 1 quart of water to 2 gallons of vinegar. Add a small piece of alum and spices, if you like. ANGEL FOOD. Whites of 10 eggs, 1% cups of sifted sugar, 1 teaspoonful cream of tartar, a pinch of salt added to the eggs before beating. After sifting flour 5 times, measure and set aside 1 cup. Then sift sugar granulated 5 times; beat whites of eggs about and then add cream of tartar; then finish, beating them very stiff; stir in the sugar, then flour, very lightly; bake in a moderate oven 45 to 60 minutes. CREAM PUFFS. One-half cup of butter, melted in 1 cup of hot water; put in a small tin pan on the stove to boil; while boiling stir in 1 cup flour, take off and let cool. When cold stir in 3 eggs, one at a time, without beating. Drop on butter tins and bake in a hot oven 20 or 30 minutes. Filling: One cup of milk, 1 egg, thicken with flour, or corn starch, flavor with vanilla. MRS. F. W. KOCH. Etiwanda, Cal. No. 2. — PICNIC LUNCHEON FOR JOLLY 6. Fried Chicken. Strawberry Rolls. Sardine Salad. Tamale Croquettes. Cucumber Pickles. Lemon Pie. Cheese. Picnic Pudding. Pomelo Beverage. Wooden plates, desert forks or spoons, cups and napkins.