The Times cook book, no. 2

NO. 79. FRUIT SALAD. Mrs. Frank Stone, 605 East California street, Pasadena. Cal. — Drain the juice from a can each of choice pears and sliced pineapple, also four large oranges cut into dice; add to this one and onehalf cups sugar and boil about one-half hour, or until reduced to a thick syrup; pour this, while hot, over three-quarters of a cup of pecans or English walnuts cut into bits, and when cool add the juice of two lemons. Have the pears and pineapple cut into even pieces, and add these with the oranges and threequarters of a cup of Maraschino cherries to the cold syrup. Mix all very thoroughly; flavor well with Kremette, using one-third of a cup or more, and chill for several hours before serving. NO. 80. GIARPACHIO, a salad or relish. Mrs. Franklin, Anaheim, Cal.— Six large tomatoes, peel and cut in cubes. Three slices of stale bread, remove the crust, cut the same as the tomatoes. Rub a salad bowl with a clove of garlic; take five tablespoons olive oil, one-and one-half tablespoons good vinegar, one-half teaspoon salt, a dash of cayenne pepper. Mix well. Garnish the bowl with lettuce leaves. NO. 81. LENTEN SALAD. L. Neilson, 1019 East Thirty-fourth street— Take a head of celery, wash, cut into half-inch pieces, pare, core, and cut into small cubes as many apples as will make a double quantity of the celery; sprinkle over some paprika or lemon juice; add a little finely-chopped parsley and a good tablespoonful of Parmesan cheese. Serve on crisp lettuce leaves with mayonnaise dressing. NO. 82. LETTUCE SALAD. Mrs. E. A. Pallah, Santa Ana, Cal.— Take six large lettuce heads, remove outside leaves and shred; salt and pepper to taste. Serve with follow- ing dressing: One-half cup thick sour cream, two tablespoons good vinegar or lemon juice, one large tablespoon sugar; or with this dressing: Two tablespoons salad oil, two tablespoons vinegar, one tablespoon prepared mustard, one small onion, minced. NO. S3. LOBSTER SALAD. L. M. Straszacker, 21S0 West Adams street— Remove large claws and split a lobster lengthwise; lay lobster on a table, head toward you, tail curved under the body. Begin to cut at tail and cut entire length of body. Open body and remove tail meat and coral and set aside. Discard intestinal vein, stomach and fat, and wipe inside thoroughly with towel wrung out of cold water. Remove meat from claws and shell. Cut meat in one-half-inch cubes, salt and mix with following mayonnaise dressing: Put the yolks of four fresh raw eggs with yolks of two hard-boiled eggs in a cold bowl and rub until smooth. Then introduce salad oil, a few drops at a time, rubbing and adding oil until mixture has the consistency of jelly, then add teaspoonful each of salt, pepper and made mustard, and two tablespoonfuls of vinegar, added gradually. Set on ice to cool and mix with lobster just before serving. Arrange on beds of lettuce leaves and sprinkle top with chopped parsley and coral of lobster. NO. 84. NUTS AND CELERY SALAD. Mrs. N. G. Ledgerwood, No. 1577 West Twenty-first street — Cut the celery in crescent-shaped pieces and slice the wTalnuts, using one-half as many nuts as celery; add French dressing and arrange on celery leaves. Garnish with celery. French dressing: Mix one-half teaspoon of salt and one-quarter teaspoon pepper, with a tablespoon of vinegar, add three tablespoons oil, beating until blended.