The Times cook book, no. 2

NO 31. MARIPOSA PUDDING. (Original.) Miss Gertrude Coberly, Tustin, Cal.— Soak one-half box Knox's gelatine in a cup of cold water a few minutes. Add the juice of a lemon and one and one-half cups sugar. Stir until dissolved, strain, and allow to cool and partially stiffen. Then beat the whites of three eggs stiff, and add the gelatine, a spoonful at a time, beating constantly from thirty minutes to an hour. If made in hot weather it should be on ice. When sufficiently beaten, put half of it in another platter, into which thoroughly beat one-half cup chocolate, grated very fine or melted over steam. Into a mold put first a layer of chocolate and then of white, making four layers in all and taking care that the layers are even. Set aside to stiffen and when ready to serve, turn out into a large dish and cut in slices like cake and serve with whipped cream. NO. 32. MARSHMALLOW PUDDING. Mrs. A. I. Parsons, Betteravia, Cal.— One tablespoonful of gelatine dissolved in one cup hot water, strain and when cool add one cup of sugar and the whites of three eggs. Add any flavoring desired. Beat all together for fifteen minutes. Pour in mold and serve with cream (whipped or plain.) A dainty and delicious dessert. NO. 33. ORANGE PUDDING. M. E. K.— Six large, sweet oranges, four eggs, two tablespoons corn starch, one quart milk, one cup sugar, pinch of salt. Heat milk to boiling. Beat yolks of eggs very light, dissolve the corn starch in the beaten eggs. Pour on the boiling milk, very little at a time at first, so the egg will not curdle, and if not sufficiently thick, return to the farina kettle to thicken, stirring constantly. Have the orange picked apart, sprinkle over the sugar, pour over the custard. Put on a frosting made of the whites of the eggs, allowing one tablespoonful powdered sugar to each white. Brown a golden brown and serve very cold. I use two dishes that fit silver pudding dish or one for half. NO. 34. ORANGE PUDDING. Miss C. Hernstein, 2302 Budlong avenue, Dos Angeles.— Peel and cut up six oranges into the bottom of a dish, pour over them a custard. Make the frosting of the whites of four eggs and one-third cup of sugar; spread over the top; brown a little and serve cold. NO. 35. PINE LODGE PUDDING. Mary Frances Kneedler, 2417 West Twenty-third Street, Los Angeles.— Two tablespoons of sugar, half cup butter, one egg, a little salt, one cup sweet milk; one and one-half cups flour, three teaspoonfuls baking powder, half cup of raisins. Steam three-quarters of an hour. To be eaten with hot sauce. Can be made with or without sugar. LEMON SAUCE: One cup sugar, lump butter size of an egg, juice of one lemon, one teaspoon nutmeg, one cup boiling water, one teaspoon cornstarch. NO. 36. PLUM PUDDING. Hannah Karlson, 1328 Kellam avenue, Los Angeles.— Two cups bread crumbs, two cups raisins, two cups currants, one cup suet, one cup flour, one cup molasses, one cup sweet milk, one teaspoon soda, one and one-fourth teaspoons baking powder. Steam four hours.