Name: The Times cook book, no. 2
Author: Los Angeles Times

SciRR TX 715 .L8665 1905 Copy 1 THE TIMES COOK BOOK-NO. 2 BROUGHT OUT BY THE 1905 SERIES 01 PRIZE RECIPE CONTESTS IN THE LOS ANGELES TIMES. PUBLISHED AND FOR SALE BY THE TIMES-MIRROR CO. LOS ANGELES, CAL. ♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦ ♦ ♦ : 9 5 7 ■ COOKING AND OTHER RECIPES I BY * CALIFORNIA WOMEN. j i 4 ♦ 7q RECIPES FOR SPANISH DISHES; IOQ RECIPES FOR SOUPS; 135 RECIPES FOR SALADS ; 37 RECIPES FOR BREAD AND ROLLS; III RECIPES FOR CAKES; 5 1 RECIPES FOR COOKIES AND DOUGHNUTS; 28 RECIPES FOR PIES; 57 REC- IPES FOR PUDDINGS; 62 RECIPES FOR DESSERTS; 90 ,REC- IPES FOR MARMALADES; 8 WAYS OF PREPARING EGGS ; 27 RECIPES FOR COOKING FISH AND FOWL ; 20 RECIPES FOR COOKING MEATS AND STEWS; 24 WAYS OF PREPAR- ING VEGETABLES; 55 RECIPES FOR MAKING CANDIES; iS MISCELLANEOUS RECIPES; I MENU FOR EASTER LUNCHEON, COMPRISING 4 RECIPES; 9 MENUS FOR PICNIC LUNCHES, COMPRISING 42 RECIPES %. . . . 2010 474647 COOKING AND OTHER RECIPES. SPANISH DISHES. 3 NO. 1. ALLIGATOR PEAR SALAD. (Rec- ipe from Mexico.) Mrs. S. Y. Yglesias, -7 Albany street, Los Angeles.— Take two large alligator pears, peel and remove the stone; cut in one-half-inch cubes, sprinkle with salt, add two tablespoons or more of the best olive oil, with or without a very small piece of onion minced fine to flavor. Put in a salad dish already prepared with crisp lettuce leaves. NO. 2. SPANISH ASPARAGUS. Miss C. Hernstein, 2302 Budlong avenue, Los Angeles- Wash two bunches of asparagus and tie each bunch into three bundles, having the tips all one way. Cover with boiling water and cook about twenty-five minutes; then add to each bunch a level teaspoon salt and let simmer for five minutes. Place in a saucepan two level tablespoons butter, one small finely- chopped onion, a bay leaf and six pepper corns; cook without browning, then add three level tablespoons flour and two cups white stock (either chicken or veal broth.) Season, add a pinch of nutmeg and let the sauce simmer for twenty minutes. Beat the yolks of two eggs very light, and mix with one tablespoon lemon juice. Strain the sauce, re- turn it to the saucepan and place on the back of range where it will n^t boil; add very gradually the eggs and lemon juice. Stir well and add a scant tablespoon butter. Serve the asparagus on toast and the sauce in a bowl. NO. 3. BAKED BEANS, SPANISH. Mrs. A. L. Parsons, Betteravia, Cal.— One and one- half pints beans, one large onion, one can tomatoes, red peppers to taste. Soak beans one night. In the morning fry the onion in olive oil or butter until slightly brown, adding the soft inside of three or four large peppers, or enough cayenne to suit taste; salt well, and add can of tomatoes; add this to the beans and bake three or four hours in a good oven; add small piece of salt pork or bacon if desired.

AI-modernized reading of the original text

SciRR TX 715 .L8665 Copy 1 THE TIMES COOK BOOK-NO. 2 BROUGHT OUT BY THE 1905 SERIES 01 PRIZE RECIPE CONTESTS IN THE LOS ANGELES TIMES. PUBLISHED AND FOR SALE BY THE TIMES-MIRROR CO. LOS ANGELES, CAL. ♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦ ♦ ♦ : 9 5 7 ■ BY * CALIFORNIA WOMEN. j ♦ 7q RECIPES FOR SPANISH DISHES; IOQ RECIPES FOR SOUPS; 135 RECIPES FOR SALADS ; 37 RECIPES FOR BREAD AND ROLLS; III RECIPES FOR CAKES; 5 1 RECIPES FOR COOKIES AND DOUGHNUTS; 28 RECIPES FOR PIES; 57 REC- IPES FOR PUDDINGS; 62 RECIPES FOR DESSERTS; 90 ,REC- IPES FOR MARMALADES; 8 WAYS OF PREPARING EGGS ; 27 RECIPES FOR COOKING FISH AND FOWL ; 20 RECIPES FOR COOKING MEATS AND STEWS; 24 WAYS OF PREPAR- ING VEGETABLES; 55 RECIPES FOR MAKING CANDIES; iS MISCELLANEOUS RECIPES; I MENU FOR EASTER LUNCHEON, COMPRISING 4 RECIPES; 9 MENUS FOR PICNIC LUNCHES, COMPRISING 42 RECIPES %. . . . 2010 474647 SPANISH DISHES. NO. 1. ALLIGATOR PEAR SALAD. (Recipe from Mexico.) Mrs. S. Y. Yglesias, -7 Albany street, Los Angeles.— Take two large alligator pears, peel and remove the stone; cut in one-half-inch cubes, sprinkle with salt, add two tablespoons or more of the best olive oil, with or without a very small piece of onion minced fine to flavor. Put in a salad dish already prepared with crisp lettuce leaves. NO. 2. SPANISH ASPARAGUS. Miss C. Hernstein, 2302 Budlong avenue, Los Angeles- Wash two bunches of asparagus and tie each bunch into three bundles, having the tips all one way. Cover with boiling water and cook about twenty-five minutes; then add to each bunch a level teaspoon salt and let simmer for five minutes. Place in a saucepan two level tablespoons butter, one small finely chopped onion, a bay leaf and six pepper corns; cook without browning, then add three level tablespoons flour and two cups white stock (either chicken or veal broth.) Season, add a pinch of nutmeg and let the sauce simmer for twenty minutes. Beat the yolks of two eggs very light, and mix with one tablespoon lemon juice. Strain the sauce, return it to the saucepan and place on the back of range where it will not boil; add very gradually the eggs and lemon juice. Stir well and add a scant tablespoon butter. Serve the asparagus on toast and the sauce in a bowl. NO. 3. BAKED BEANS, SPANISH. Mrs. A. L. Parsons, Betteravia, Cal.— One and onehalf pints beans, one large onion, one can tomatoes, red peppers to taste. Soak beans one night. In the morning fry the onion in olive oil or butter until slightly brown, adding the soft inside of three or four large peppers, or enough cayenne to suit taste; salt well, and add can of tomatoes; add this to the beans and bake three or four hours in a good oven; add small piece of salt pork or bacon if desired.