The Times cook book, no. 2

NO. 39. POPCORN BALLS. Mrs. A. R. Schlernitzauer, 1037 Bartlet street, Los Angeles.—Take a kettle, put in a tablespoon of lard, render it. Then put in three handfuls of rice popcorn. Put on the lid and shake well over the fire until done. Fill three times this way; it will make twelve balls. Now take two cups granulated sugar, and three cups water, put in a pan, and let come to a candy; put over the corn while hot; butter your hands, mold into balls. NO. 40. SAND TARTS. Mrs. S. Moe, 162 West Thirty-eighth street, Los Angeles — One cup sugar, one cup butter, four tablespoons water, and flour enough to roll out thin; cut out with cookie cutter. Beat the whites of two eggs and stir in two tablespoons of sugar; put a teaspoon of this in the center of each cookie and then sprinkle a little Sugar and cinnamon on top of the cookie and the white dot. NO. 41. SAND TARTS. Miss C. Hernstein, 2302 Budlong avenue, Los Angeles.—Beat one pound granulated sugar and one-half pound butter together; add the yolks of three eggs beaten to a cream, then the whites of two eggs well beaten. Mix all well together; add enough flour to make a stiff paste; roll out on a baking board; cut with a round cutter and bake in a moderate oven until a light brown. NO. 42. SCOTCH MACAROONS. Mrs. Lincoln, 1050 Lee street, Los Angeles.— Threefourths cup butter and one cup sugar, one cup of chopped raisins, two eggs, two cups oatmeal flakes (uncooked), half teaspoon salt, one teaspoon cinnamon, one teaspoon soda sifted with two cups white flour. Drop by teaspoons on greased pan with plenty of space between, and bake in moderate oven. The mixture will be very stiff, but makes delicious lunch cakes. NO. 43. SPONGE DROPS. Miss A. Ferguson, 2637 Severance street, Los Angeles.— Beat together until smooth and light the yolks of three eggs and a cup and a half of powdered sugar. Stir in lightly two cups of flour and two scant teaspoons of baking powder sifted together. Add half a cup of cold water and the juice of half a lemon. Grease tins with washed butter and drop batter in teaspoonfuls about three inches apart. Bake in quick oven. NO. 44. Mrs. A. R. Schlernitzauer, 1037 Bartlett street, Los Angeles.— Four eggs, one pound of sugar, granulated or pulverized; beat well; one pound of flour, a good pinch of hartshorn; make the dough in the evening, roll out about half inch thick and cut out, then bake in the morning. NO. 45. TANGLEWOOD CINNAMON ROLL. Mrs. Kate E. Lee, Tanglewood Ranch, Anaheim, Cal.— When baking bread take one pound of bread dough, roll out thin; then take one-half cup of butter and lard mixed; spread over the bread dough, then spread over this one well-beaten egg, one teaspoon cinnamon, one cup sugar and one-half cup currants. Then roll up in a long loaf and pinch the ends in well, and put into a wellgreased tin and bake one-half hour in a quick oven. NO. 46. CHOCOLATE COOKIES. Mrs. M. E. Kloeckner, Pasadena, Cal.— Three-fourths cake baker's chocolate, grated; one scant cup butter, two cups sugar, one-half cup cold water, two eggs or three if frosting is desired, leaving out the white of one; one tea-