The Times cook book, no. 2

NO. 10. GEMS. (Original.) Mrs. E. A. Stickney, 1028 South Hill street, Los Angeles— One teacup fresh buttermilk, two large spoons cream, one teaspoon soda, salt, two teaspoons sugar, one egg, one cup graham flour, onehalf cup wheat flour. Bake in gem pans. Fine. NO. 11. GEORGIA CORN CAKES. Miss C. Hernstein, 2302 Budlong avenue, Los Angeles— Two cups sweet milk, one-half teaspoon salt, one teaspoon melted butter, enough corn meal to make a very thin batter. Bake slowly on a well-greased griddle. NO. 12. GRAHAM BREAD. Mary Stone Welch, San Diego, Cal.— Scald fresh sour milk; cut it across with knife; do not let it get too hot; drain well; mix with sweet cream, salt carefully. NO. 13. GRAHAM GEMS. (Quickly made.) Elizabeth M. Bugbee, 2915 S. Figueroa street, Los Angeles— To each cup of graham flour add one-third teaspoon salt, one teaspoon baking powder, one tablespoon melted butter, one tablespoon sugar, one cup equal parts of milk and water. Bake in hot oven twenty minutes. Can be made with sour milk, or cream and soda if desired. NO. 14. MILK AND POTATO BREAD. Miss Ida Edmonds, 114y2 South Union avenue, Los Angeles— For four loaves of bread take two medium-sized potatoes, peel, slice and cook in a quart of water. When done, put through a fruit-squeezer, then add a quart of fresh milk which has been scalded; let stand until lukewarm, then add one cake compressed yeast, add flour enough . to make a light sponge, let rise and whip down two or three times. "When sponge is light add one tablespoon salt, one tablespoon sugar and enough flour to make a stiff loaf; let rise again and make into four loaves; let rise again and bake in quick even oven about forty-five minutes. Start to make bread at 6; 30 o'clock a.m. NO. 15. MOTHER'S STEAMED BROWN BREAD. Mrs. Julia S. Holmes, 122 Johnston street, Los Angeles— One and a half cup wheatmeal flour, two cups corn meal, one-half cup golden syrup, one pint sweet milk, one-half teaspoon soda, one-half teaspoon salt, with one-half cup raisins. Put into a tin pail, covered tightly. Boil three hours in a kettle of water, then uncover and put in oven for half an hour to bake. NO. 16. NUT BREAD. (Original.) Mrs. Julia Sheldon Holmes, 122 Johnston street, Los Angeles — Scald one-half cup milk, add onehalf cup boiling water— when cool, stir in half a cake of compressed yeast dissolved in half cup water; one tablespoon lard and butter, two tablespoons golden syrup, one cup chapped walnuts, one-half cup white flour, three cups wheat-meal flour. Knead and bake like ordinary bread. NO. 17. PARKER HOUSE ROLLS. S. Alice La Rue, 294 Riverside avenue,Riverside, Cal.—.— Add three tablespoons butter, two tablespoons sugar and one teaspoon salt to two cups scalded milk. When lukewarm add one yeast cake dissolved in one-fourth cup warm water, and three cups flour. Beat thoroughly, cover and let rise until light, then add enough flour to knead (about two and one-half cups.) Let rise again and roll out to one-third inch thickness. Cut out with biscuit cutter, and with the handle of a case-knife, floured, make a deep crease through the middle of each piece. Brush over one-half of each piece with melted butter, fold and press together. Place in greased pans, one inch apart, cover, let rise and bake in hot oven from twelve to fifteen minutes.