The Times cook book, no. 2

NO. 74. CHERRY SALAD. Miss Terry, 344 South Grand avenue.- -Take large red California cherries, remove the pits, fill the cavities with filbert meats. Make dressing of yolk of one egg, scant teaspoon salt, half teaspoon mustard, one level teaspoon sugar, two tablespoons lemon juice, two tablespoons vinegar, one teacup olive oil. Thoroughly chill bowl, spoon and oil before using. Mix dry ingredients in the bowl; add yolk of egg thoroughly beaten; mix well, then add the oil, a drop at a time. Stir constantly, as the mixture thickens thin with the lemon juice and vinegar used alternately. Then add more oil till all is used. Arrange the cherries on bed of crisp lettuce leaves, pour over them the dressing; garnish with English walnut halves and finely minced parsley. NO. 75. CHICKEN SALAD. Mrs. Eugene Whitington, 1155 Santee street.— The breast of one chicken cut up in small blocks; one teacup almonds blanched and cut; three teacups white celery cut in blocks; one teacup Malaga grapes cut up and seeds removed. Mix ingredients well. Dressing: Yolks of four eggs, half teaspoon mustard, one-half teaspoon salt, pinch Cayenne pepper, one tablespoon flour, two tablespoons butter, half teacup sugar, one teacup vinegar; mix together, cook in double boiler until thick; when cold, add whites of four eggs beaten to a stiff froth, two cups whipped cream. Mix thoroughly with first ingredients; set on ice half hour before using. NO. 76. CUCUMBER SALAD. E. S. Miller, 464 North Fair Oaks avenue, Pasadena, Cal. — Dice fresh cucumbers and add salted peanuts rolled, not too fine, to equal onethird quantity of cucumbers; also add a little sweet chile cut in rings or fractions of rings. Cover with any good salad dressing. Serve either in cucumbers hollowed out boat fashion, or on shredded lettuce hearts. NO. 77. CUP AND SAUCER SALAD. Miss W, Riverside, Cal.— Take a suitable lettuce leaf for the "saucer." On this place a fine ripe tomato, having cut a slice from top of tomato, remove a large part of the inside meat and seeds. Fill this cup with any desired salad, or with this: Celery cut into small pieces, bita of pickled cucumbers (sweet or sour) or slices of fresh cucumbers, English walnuts chopped fine and minced apple with bits of the tomato. Mix, season and fill cup; over this put mayonnaise dressing. NO. 78. FRUIT SALAD. Mrs. Frank A. Howe, 430 Cedar avenue, Long Beach, Cal.— Take four oranges, four lemons, four bananas, one pint can pineapple, one-half pound white grapes. Remove seeds and cut fruits; sweeten to taste, using the pineapple juice. Dissolve one box of Knox gelatine in two cups cold water. Let soak a few minutes. Then stir in two cups boiling water. When cold, or nearly so, add the sweetened and mixed fruit and let set, or, the fruit may be arranged in layers by allowing the jelly to partially set before adding fruit. Do not get too stiff a jelly.