The Times cook book, no. 2

NO. 35. HYGIA SALAD DRESSING. Mrs. Henry H. Wheeler, Pomona, Cal.— Two eggs, one-half lemon, two tablespoons olive oil, one cup whipped cream, sugar, salt. To the yolks of the eggs, beaten very stiff, add the oil and juice of the lemon very slowly, beating hard all the time, until it has all been added and is quite thick. Then add the beaten white of the eggs, salt and sugar to taste, and cup of whipped cream. Whip all together until very stiff, and set on ice until ready to serve. ^9 NO. 111. HYGIENIC SALAD DRESSING. Mrs. C. M. West, 519 W. Palm ave.. Redlands, Cal.— (Original.) One egg, half pint pure olive oil, one lemon, one dessert spoon sugar, half teaspoon salt; have everything very cold, it saves time and labor; separate egg, putting yolk in large deep soup plate, beat it well, add sugar, salt and a little lemon juice, then the oil, a few drops at a time at first; alternate with lemon juice until all the oil is used; then beat the white of the egg very stiff and mix. NO. 123. MAYONNAISE DRESSING. Mrs. E. A. Stickney, 1028 South Hill street, Los Angeles.— Three eggs, three tablespoons melted butter, one-half tablespoon salt, one-half tablespoon mustard, one tablespoon sugar, one-half cup vinegar, one-half cup sweet milk; thicken in double boiler; mix salt, mustard and sugar together, beat eggs, add butter, beat well; add salt, sugar, mustard and vinegar; stir the whole into the boiling milk. NO. 54. SHRIMP SALAD. Mrs. Chas. Anderson, Hollywood, Cal.— Take shrimps and put into good-sized bowl. Then in another bowl make a mayonnaise sauce as follows: Work a tablespoonful of fat with yolk of one raw egg and one hard-boiled egg; make into a smooth paste; adding little dry mustard, a little oil and a little vinegar. Then take out the insides of very large or medium-sized tomatoes; use the outside or shell for the foundations. Mix the mayonnaise and shrimps together thoroughly. Then take a nice leaf of lettuce and put on each plate and set the tomato on the leaf; fill the pocket with the filling and lay little bits of boiled meats at the sides of the lettuce leaf. NO. 53. TOMATO ICE SALAD. H. R. Jones, 2317 West Ninth street.— Peel firm ripe tomatoes, chop fine. Soften two tablespoonfuls gelatine in quarter cup water; let stand ten minutes; set over hot water to melt; strain to one pint of tomatoes; mix carefully. Season well with salt and paprika, few drops of lemon and onion juice. Turn into mold and put on ice with wet cloth around sides; let stand several hours until firm, or mold in cups half filled; if to be served on plates. Garnish with lettuce and mayonnaise. Do 'not pour boiling water over the tomatoes, as that destroys their distinctive fresh flavor; the dressing should be placed on ice too. The same directions may be carried out with fresh or canned tomatoes, boiled and strained. It is better than if made the day before, as tomatoes are very tricky. If not firm, heat and add more gelatine. (Delicate and refreshing.) BREAD AND ROLLS. NO. 1. BAKING POWDER BISCUIT. Mrs. Lee R. Matthews, 720 W. Crow avenue, Pomona, Cal.— Sift together three cups flour, two teaspoons baking powder and one-half teaspoon salt; work into them one tablespoon lard or butter; moisten with one and one-third cups milk or water. Handle as little as possible and bake twenty minutes in hot oven.