The Times cook book, no. 2

NO. 3. BROWN BETTY. Mrs. A. H. Jasper, 717 San Julian street, Los Angeles— A good way to use up stale bread. Soak enough bread to fill a small basin. Peel and take out cores of five or six gaod-sized apples; chop fine; put enough bread in basin to cover bottom; add bits of butter, then a layer of chopped apples; sprinkle over with cinnamon and sugar; then another layer of bread with bits of butter, then another layer of apples and cinnamon and sugar, and so on until basin is full, making last layer of apples. Bake for half or three-quarters of an hour in moderate oven. Serve either warm or cold, with hard sauce or rich cream. NO. 4. CARAMEL CUSTARDS. Miss Beatrice 6. Davis, Pomona, Cal.— Take two cups milk, one-fourth cup sugar, three eggs, oneeighth teaspoon salt, one teaspoon vanilla or sprinkle of nutmeg. Beat eggs and sugar together until very light. Add milk and vanilla. Caramel: One-half cup sugar, onefourth cup boiling water. Place sugar in saucepan; stir over fire until melted. Add water slowly; boil until syrup is thick. Line buttered custard cups with syrup. Pour the above mixture in and bake in a pan of hot water. NO. 5. CHARLOTTE RUSSE. (A perfect recipe.) M. V. G. — Half ounce of gelatine dissolved in a small teacup of hot milk; one pint of thick cream whipped light; whites of two eggs, beaten to a stiff froth; one small teacup of powdered sugar. Mix the whipped cream, beaten eggs and sugar, beat in the gelatine (strained) and milk, which must be cool but not begun to harden. Flavor with vanilla or sherry wine, and pour into a mold to harden. NO. 6. CURRANT ICE. Mrs. Helen M. Magee, No. 122 North Johnston street, Los Angeles— To one pint of currant, or cranberry juice, add one quart of water, and two pounds of sugar; beat to a froth the whites of four eggs; stir into the juice before it is placed in the freezer; beat it in well with the icecream beater, and it will freeze in a bright pink froth. Grate a cocoanut, mix it with sugar, and serve in the same saucer with the currant ice. The contrast is attractive, and the taste unequaled by any similar confection. NO. 7. CHOCOLATE CORNSTARCH. Ada C. Whitman, 3131 Baldwin street, Los Angeles—Take one quart of boiling milk, with two tablespoons of grated chocolate well stirred in. Add a half cup of sugar, yolks of two eggs, salt, two tablespoons of cornstarch, stirred smooth in a little milk, and flavor with vanilla. After cooking a few minutes in a double boiler, pour in a dish. Beat the whites of two eggs to a stiff froth, with two tablespoons powdered sugar. Spread on the pudding and set in oven to brown. If preferred, put spots of jelly en the frosting. May be eaten with sugar and cream.