The Times cook book, no. 2

SALAD EGGS. Boil 12 eggs hard, peel carefully and cut in halves, mash the yolks, add salt, pepper, y2 teaspoon each of onion juice and celery salt, 1-3 teaspoon mixed mustard, enough olive oil to moisten; with a knife fill each half of the whites, wipe clean with a damp napkin, wrap each egg in a waxed paper and pack in a box. POTATO SALAD. Boil 12 potatoes with skins on; when cold peel and cut in small pieces; add 3 tablespoons each of minced parsley and celery, 2 tablespoons minced onion, 3 hardboiled eggs, chopped fine, salt and pepper. Mix thoroughly; add % pint mayonnaise, serve on wooden plates. VEAL LOAF. Three pounds raw minced veal, y2 pound fat fresh pork, 1 teacup each of milk and rolled crackers, 1 egg, pepper, salt, sage, thyme and celery salt. Form into loaf, bake two hours, slice when cold with very sharp, thin knife. WAFERS. One cup each of butter and sugar, 2-3 cup sour milk, 1 teaspoon soda, 2 eggs, v2 teaspoon salt, flour enough to roll; bake in quick oven. Wrap sandwiches in damp napkin or wax paper. Add olives, pickles and jelly to lunch. MRS. J. W. SMART. Covina, Cal. NO. 7— PICNIC LUNCH. CAKE— BANANA. One cup butter, 2 cups sugar, 2 cups flour, 1 cup sweet milk, 2 teaspoons baking powder, whites of 8 eggs. Beat eggs stiff. Cream sugar and butter; then add the milk and flour, sifted with baking powder, and toward the last whites of eggs. Bake in five layers. For filling, beat the whites of two eggs stiff, add 1 cup sugar (pulverized is best,) put between layers. Slice ripe bananas and place carefully all over between layers. FOR MEAT. A chicken 4 months old (Light Brahma preferred,) clean, cut up, wash and salt or pepper, roll in flour and fry in hot lard and butter of cotto suet; fry a nice brown. Add cheese, olives, pickles, jelly or good jam, 12 deviled eggs, potato chips, 1 loaf Vienna bread, home-made butter, fruit — apples, bananas, etc. MARY E. PALMER. No. 330 South State Street. NO. 8— A PICNIC LUNCHEON. DEVILED EGGS. Boil 6 eggs hard, drop them into cold water for a minute, and then carefully remove the shells; cut them in half with a sharp knife, and gently remove the yolks; mash and mix them with a dash of pepper salt, a tablespoonful of olive oil, a teaspoonful of vinegar and a little chopped pickle or parsley. Mold this mixture into balls and replace in the whites. Put the two halves of the egg together and tie with baby ribbon. HAM SANDWICHES. Two 'pounds cold boiled ham, cut slices of bread quite thin and cut off the crust, butter, and lay a slice of ham on each piece; spread with mustard and lay another slice of bread upon the top. CHICKEN SANDWICHES. Chop cold chicken and celery together, mix with a little salad dressing, and spread on thin, buttered bread. CREAM PUFFS. Boil 1 cupful hot water and y2 cupful of butter together, and while boiling stir in 1 cup of dry sifted flour. Take from the fire and stir to a thin paste, and after this cools stir in 3 eggs. Stir 5 minutes. Drop in tablespoonfuls on a buttered tin, and bake in a quick oven 25 minutes.