The Times cook book, no. 2

NO. 39. SPANISH OMELET. Emilia Lundberg, 2400 South Flower street, Los Angeles.— One cup boiling milk, butter the size of an eggs, yolks and whites separate, pepper and salt. Pour the boiling milk over the butter and crumbs. When cool add the yolks of the eggs beaten light; add salt and pepper to taste. Beat whites until stiff and dry, cutting and folding them into first mixture. Have omelet pan hot, and butter sides and bottom. Turn in mixture, spread evenly, place on range where it will cook slowly. When well "puffed" and delicately browned underneath, place pans on center grate of oven to finish, cooking the top. Spread with tomato sauce before folding. Serve at once on a hot platter. Garnish with parsley and tomato sauce around omelet. Tomato sauce: Cook two tablespoons of butter with one tablespoon of finely chopped onion, until yellow. Add two cups of tomatoes, a small piece of red pepper. (One tablespoon sliced mushroom or minced ham may also be added.) Cook until moisture has nearly evaporated. Season with salt and Cayenne pepper. This will make two large omelets, each sufficient for five persons. NO. 40. SPANISH ONIONS. Miss C. Hernstein, 2302 Budlong avenue, Los Angeles— Peel two pounds of Spanish onions, put them over the fire in sufficient boiling water to cover them, with a teaspoonful of salt, and boil them until tender; meanwhile grate an equal quantity of bread crumbs and just moisten them with cold milk. When the onions are tender pull them apart with two forks and put them into a buttered earthen baking dish, in layers with the moistened bread crumbs; put a tablespoonful of butter over it in small pieces; place the dish in oven until well browned over; serve at once. NO. 41. ONION SAUCE. Miss C. Hernstein, 2302 Budlong avenue, Los Angeles— An onion sauce which is good with roast teal duck is made by peeling and chopping fine s a small onion; put it in a saucepan over the fire with a tablespoonful of butter and when the butter begins to brown, stir in a tablespoonful of flour. When the flour * is brown, add half a pint each of port wine and boiling water, a level teaspoonful of salt, a quarter of a saltspoonful of pepper and a little grated nutmeg. Stir the sauce until it boils, and then keep hot. When the birds are done pour the drippings from them into the sauce, mix them well with it, then serve hot. NO. 42. STUFFED AND BAKED SPAN- ISH ONIONS. Miss C. Hernstein, 2302 Budlong avenue, Los Angeles — Six medium-sized onions, take out the centers with a scoop; parboil them for three minutes and then put them upside down on a cloth to drain. When drained, fill the inside with force meat of bacon or sausage, mixed with the heart o! the onion, minced fine; also bread crumbs, pepper, salt, mace and a spoonful of cream. Stuff the onions with this, and simmer in the oven for an hour, basting often with melted butter. When done, take the onions up carefully without breaking; place them, open ends uppermost, in a vegetable dish. Add to the gravy in the baking pan the juice of half a lemon, four tablespoonfuls of cream and a little browned flour; boil up and pour over onions.