The Times cook book, no. 2

NO. 1. APPLE PUDDING. Mrs. H. A. Paca, 16 Surf street, Ocean Park, Cal.— Sift together thoroughly one and a half cups of flour, two teaspoons of sugar, quarter teaspoon salt, one and a half level teaspoons baking powder. Work in three tablespoons butter with the tips of the fingers, add half a cup of milk. Pare and cut the apples in quarters; butter a quart pudding dish and fill two-thirds with the apples. Sprinkle with enough sugar to sweeten and add half a teaspoon of nutmeg or cinnamon and two teaspoons of lemon juice. Cover and bake until the apples are soft, then pat and roll lightly the dough mixture; place over the apples and bake twenty minutes. Serve with hard sauce. NO. 2. APPLE CRACKER PUDDING. Miss C. Hernstein, 2302 Budlong avenue, Los Angeles.— Cut and pare about 6 apples; stew them with sugar, just enough to sweeten; add raisins and cinnamon. When tender set away to cool. Now beat the yolks of six eggs and one cup of sugar until thick like a batter; add the grated rind of a lemon and four crackers rolled very fine; last add the stiff-beaten whites, then grease a pudding dish and pour in the apples, then the custard and bake. Eat cold with whipped cream. NO. 3. APPLE TAPIOCA PUDDING. Francelia Holley, Coachella, Cal.— One cup tapioca soaked over night in six cups water; next morning add six large tart apples chopped very fine; add one cup white sugar; bake very slowly four hours. This is delicious eaten warm or cold with plain or whipped cream. Very desirable for invalids. NO. 4. BAKED INDIAN PUDDING. Mrs. M. F. B., 764 Towne avenue, Dos Angeles.— Boil one pint of milk; stir in four tablespoons yellow Indian meal and cook ten minutes. Cool it and add one pint of cold milk, half a cup New Orleans molasses, half a teaspoon each of salt and cinnamon, and two eggs well beaten with half a cup of sugar. Bake in a hot oven two hours; when it has baked half an hour add one cup of cold milk. Do not stir it in. Eat with cream or butter. This is a genuine New England Indian pudding. NO. 5. BAKING POWDER SUET PUD- DING. Mrs. Nellie B. Stewart, 1417 East Twenty-first street, Los Angeles.— One cup suet, three cups of flour, three small teaspoons baking powder, small teaspoon salt, one cup raisins, half cup sugar. Use water to make a stiff batter; steam two hours. By omitting the sugar and raisins, a very good accompaniment to roast beef can be made with above recipe. NO. 6. CABINET PUDDING. Miss C. Hernstein, 2302 Budlong avenue, Los Angeles.— One glass claret, eight eggs, one tablespoon of gelatine dissolved in water, half cup granulated sugar, one cup chopped almonds. Line the dish with maccaroni and cherries; let wine come to a boil; add the gelatine; then beaten yolks, sugar and nuts. Let all come to a boil. Add to the well-beaten whites and pour over the maccaroons. Serve with whipped cream.