The Times cook book, no. 2

NO. 46. PEANUT BUTTER SANDWICHES. Mary Stone Welch, San Diego, Cal.— Boil peanuts until tender; remove hulls in cold water; mash. Season with butter and salt. When cold spread between slices of bread. Good for school lunch. NO. 142. SANDWICHES A LA VICTORIA. Miss C. Hernstein, 2302 Budlong avenue, Los Angeles — Take a dozen very small rolls — round ones are best, cut a small piece from the end of each, remove the crumbs and fill with this mixture: Remove the white meat from a good-sized chicken; use nearly the same quantity of cold boiled ham; freshen eight Anchovies and drain them; chop all very fine and mix well; add enough mayonnaise, flavored with a few chopped chives to make a thick paste; fill each roll, replace the ends and serve on a folded napkin. CAKES. NO. 1. ANGEL CAKE. Mrs. W. H. Harmon, No. 158 North Daly street, Los Angeles. —Take whites of nine fresh eggs, one and one-fourth cups sifted granulated sugar, one cup sifted flour, one-half teaspoon cream of tartar, a pinch of salt, added to eggs before beating. After sifting flour four or five times, measure, then sift sugar and measure, beat whites of eggs about half, then add cream of tartar and beat until very stiff; fold in sugar, then fold in flour very lightly; flavor, put into ungreased cake pan and bake in moderate oven from thirty-five to fifty minutes. Turn upside-down, with pan resting on something to prevent cake f'-om touching table; when perfectly cold cut loose from pan and frost with any desired frosting. (If properly made this cake will not be tough nor tasteless.) NO. 2. APPLE CAKE. Mrs. S. Moe, No. 162 West Thirty-eighth street., Los Angeles. —Put two large tablespoons of butter into a frying pan and when butter is melted put in one quart bread crumbs and keep stirring to prevent burning. When the butter has soaked all through the bread, stir in onehalf cup sugar and remove from stove. Now put a layer of the bread crumbs in a granite cake pan and then a layer of apple sauce that has been flavored with vanilla and then a layer of bread crumbs and so on until the dish is full. Put little dots of butter on top; the last layer must be bread crumbs. Bake It in a rather slow oven about half an hour or until it is brown on top. When done let it stand in the dish until cool, then turn over on a plate and spread over it whipped cream that has been flavored with vanilla and also a little sugar. If desired it can be decorated with dots of current jelly. It is delicious if made right. If the apples are not tart enough, put in a little lemon juice. The cake can also be made with stewed and sweetened gooseberries instead of apple sauce. NO. 3. BLUEBERRY CAKE. Miss C. Hernstein, No. 2302 Budlong avenue, Los Angeles.— Mix one-half teaspoon of salt and two teaspoons baking powder with two cups sifted flour. Cream, one heaped tablespoon of butter with one-half cup of sugar; add the wellbeaten yolks of two eggs, one cup of milk, the flour mixture and then the stiffly beaten whites. When well mixed stir in one and one-half cups of blueberries, well rolled in flour. Bake quickly and eat hot. NO. 4. CHOCOLATE OR BLACK CAKE. Mrs. William H. Harmon, No. 158 North Daly street, Los Angeles.— Take three eggs (whites beaten separately,) two cups powdered sugar, or a little over one and one-half