The Times cook book, no. 2

NO. 43. NAVARINO SALAD. L. M. S., Cueamonga, Cal.— Soak a pair of sweetbreads in cold water until white; place in a saucepan with one-half teaspoonful of salt, a thin slice of onion and sufficient boiling water to cover, and simmer twenty minutes; drop in cold water until chilled, then break into bits; cut fine twelve large olives, one large boiled red beet, blanched celery to measure one cupful, and (if obtainable) one pared and diced cucumber. Soak one-half box gelatine in one pint strong, clear veal or chicken stock and heat until dissolved. Season with salt, cayenne and three tablespoons tarragon vinegar. Put the prepared meat and vegetables in alternating layers in tiny wetted molds; fill with the jelly and set away until firm. Serve in lettuce nests with mayonnaise. NO. 44. NEUFCHATEL SALAD. Mrs. Arthur B. Williams, 835½ South Flower street- One Neufchatel cheese, beaten with one tablespoon each melted butter and sweet cream; season with pinch salt and pepper; add one cup chopped nuts or olives; mix well; roll in balls and serve with lettuce, watercress or some green salad. NO. 45. NUT SALAD. Alice J. Roche, 275 Center street, Pasadena', Cal.— Peel large, firm, smooth tomatoes; scoop out the inside and fill with chopped walnut meats, celery cut fine, and mayonnaise dressing. Place each one on lettuce leaves on a pretty china plate, and serve individually. It is very appetizing and makes a pretty table decoration. NO. 46. NUT AND CELERY SALAD. H. G. Stoddard, Tropico, Cal.— Cut celery and walnuts into dice shapes, using one-half as many nuts as celery. Serve on lettuce leaves with French dressing, consisting of one-half teaspoon salt, three tablespoons olive oil, one tablespoon vinegar. NO. 47. OLIVE AND MUSHROOM SALAD. Mrs. Edith Rhind, Brookdale avenue, Redlands— One-half pint ripe olives, pitted and chopped fine; one-half pint best canned French mushrooms, chopped fine; these, together with one tablespoonful mayonnaise dressing; heap on small crisp lettuce leaves, then put one teaspoonful of dressing on each portion. This amount will make four portions. NO. 48. ORANGE SALAD. Mrs. E. A. Pallah, Santa Ana — Peel oranges, slice thin across fruit, lay slices on plates (individuals;) whip one-half cup thick sour cream; add two tablespoons lemon juice, two tablespoons sugar. Drop spoonful on each slice. NO. 49. OYSTER AND APPLE SALAD. Grace A. Huntley, Station A, Pasadena, Cal.— Four lettuce leaves, small piece onion and parsley, four apples, one can cove oysters. Chop lettuce, onion and parsley fine. Add oysters and chop. Pare, core and cut the apples into dice. Mix with oysters, and serve on lettuce leaves with mayonnaise dressing. Drop five or six oysters over salad. NO. 50. PEACH AND ALMOND SALAD. Mrs. F. Benkert, 2180 West Adams street.- Blanch and cut almonds in thin slices, use one-fifth as much in bulk of sliced almonds as of finely-sliced peaches. Serve on lettuce leaves with a fruit salad dressing made by boiling one cup of sugar with one-half cup of water for five minutes, then 'pouring on the well-beaten yolks of three eggs. Return to the fire in double boiler and cook, stirring constantly until it thickens; cool and ada the juice of two lemons.