The Times cook book, no. 2

NO. 73. SPANISH OMELET. Miss C. Hernstein, 2302 Budlong avenue, Los Angeles.— Fry four thin slices of bacon until crisp, drain from the fat, add two tablespoons minced onion, cook in the hot fat until yellow. Add also two ripe tomatoes and one tablespoonful of green pepper, freed from seeds and chopped fine. Let them cook slowly without scorching while you beat four eggs slightly, add a little salt and four tablespoons hot water. Put one teaspoonful butter in a hot omelet pan, turn in the mixture and put it in the center, add the crisp bacon, finely crumbled, fold the other half of the omelet over, and turn out on a hot platter. NO. 74. SPANISH SALAD. Mrs. J. M. Reed, 5822 Monte Vista street, Highland Park, Los Angeles.— Four large cucumbers, one bunch celery, three large onions, four large tomatoes, two heads lettuce, three green peppers. Chop all separately very fine, then mix together and season with tablespoonful of vinegar, juice of one lemon and salt and pepper to taste. NO. 75. SPANISH RICE. Mrs. C. T. Yglesias, 1037 Albany street, Los Angeles.— Soak for about an hour three-fourths cup of rice, drain, put a spoonful of lard in frying pan. "When hot fry rice to a rich golden brown, stirring constantly. Cut fine one onion, one clove garlic and two tomatoes (large.) Have ready cleaned a half cup of fresh sweet peas, place all with rice and fry a few minutes more. Now put in a quart of soup bone or any other meat broth, season highly with salt and pepper, cover and don't stir any more. Let cook gently till the water is reduced. Fine with Spanish beans. NO. 76. SPANISH .SHORTCAKE. Mrs. M. E. K., Pasadena, Cal.— Three eggs, whole of two, white of one saved for frosting, one cup sugar, one-half cup butter, two-thirds cup of milk, two cups flour, one teaspoon baking powder. Cream butter and sugar, and beat in eggs till very light, then add the milk and flour with baking powder sifted in it, and onehalf teaspoon ground cinnamon. Bake in shallow tins and put on a thin frosting made with white of one egg and one teaspoon ground cinnamon. Put in oven and brown a golden brown. The cinnamon turns the frosting pink. NO. 77. SPANISH SOUP. Mrs. R. P>. Stevens, 1056 Pine avenue, Long Beach, Cal.— Take one pint pink beans, wash well and cook until nearly done. Then add four good-sized onions, three green and three fresh ripe chiles, all chopped fine; one quart can tomatoes, mashed, one pound hamburg steak and one-half pound suet. Do not chop the suet but put in whole and remove when the soup is done. Salt well and add pepper to taste. Add water to the above ingredients to make about, five quarts when done. Cook one hour longer and serve with crackers or toast. Fine for supper on cold rainy nights. NO. 78. SPANISH STEW (Original.) Ella M. Magee, 122 N. Johnston st., Los Angeles. — iOne tablespoon washed rice, tablespoon butter; (fry the rice to a rich golden brown, stirring constantly. Add three pints boiling water, one onion, minced fine, two potatoes, cut up, with four peeled tomatoes, sliced fine. Boil three red peppers soft, remove seeds, scrape pulp from inside with a knife, place all in a covered stew pan, salt to taste; boil one hour.