The Times cook book, no. 2

NO. 135. RAISIN BROWN BREAD. Mrs. M. A. Collins, Ontario, Cal.— Use coarse graham meal, known as Arlington meal. Mix and sift the dry ingredients together: Three cups graham meal, one cup flour, three and one-half teaspoons soda, one teaspoon salt; add to one scant cup molasses two and onehalf cups sour milk, beat well and add at the last one cup of raisins seeded. Turn into buttered molds and steam four hours. May be put into pound baking-powder boxes, just enough to fill four. NO. 55. ANCHOVY SANDWICHES. Miss C. Hernstein, 2302 Budlong avenue, Los Angeles—Cut rye bread into finger sandwiches; with a thin knife mix anchovy paste thoroughly with butter; spread thinly on the bread; press together; cut into small slices. Very toothsome with which to begin dinner, or for a late supper of ale or beer. NO. 52. RICE WAFFLES. Mrs. T. S. Home, 434 Towne avenue. — Two eggs, well beaten, one teaspoonful salt, one teaspoonful sugar, one tablespoonful melted butter, one cupful boiled rice, one cupful flour, one and onehalf cupfuls sweet milk. Mix all together, then add a dash of boiling water. Have waffle irons hot and well greased, and brown the waffles delicately. NO. 4. RYE BREAD. Mrs. Catharine H. Pickett, 1314 Faxon street, Superior, Wis.— (Original.) Scald two quarts best rye flour with one quart boiling water. Beat until free from lumps and when cool enough add yeast, setting in a warm place to rise. The next morning add a large handful salt and white flour enough to make a soft dough. After kneading slightly, let rise again and mould into loaves and bake in oblong tins made for baking loaves singly. If troubled by dough adhering to hands have a saucer of melted lard beside the moulding board, and by rubbing on the hands well before moulding each loaf sticking will be avoided. Bake longer than bread of all white flour. NO. 6. TANGLEWOOD BREAD. Mrs. Kate E. Lee, Tanglewood Ranch, Anaheim, Cal.— Take at noon one quart of boiling potato water and mash two potatoes into it. Add one-half cup sugar, one pint of flour; if too thick, add a little water to make it smooth. Let stand until blood warm, then add one and one-half j-east cakes soaked in a little warm water, not too hot. Let stand until bed time. Then put two quarts of sifted flour in pan, and a handful of salt and one pint of sweet milk, not hot. Then add the sponge and mix in a stiff loaf. Let stand until morning. Then make out in loaves and bake one-half hour in a quick oven. NO. 45. CHICKEN AND OTHER SAND- WICHES. Mary Stone Welch, San Diego, Cal. — Cut the bread in thin even slices. Put together one and two, three and four, and so on, after buttering and spreading; cut once or twice. Do not remove crust. Filling No. 1. Chop cold two-thirds chicken, one-third veal, a little tender celery, season well. Bind with chicken gravy and spread thin. No. 2. Crisp lettuce, with salad dressing. These are delicious. No. 3. Rub smooth yolks of hardboiled eggs, with salad dressing; chop white very fine; mix all. NO. 117. LETTUCE SANDWICHES. Mrs. A. R. Sternitzauer, 462 N. Fremont avenue, Los Angeles. — One head lettuce, put into cold water for ten minutes'; one cup English walnuts, minced fine, and a little salt; put the lettuce on bread; then the nuts, and one tablespoon olive oil. Fine for lunches.