The Times cook book, no. 2

NO. 28. APPLE DUMPLINGS. Mrs. G. M. Wood, 1023 South Olive street, Los Angeles.— Make a nice biscuit dough, roll thinner than for biscuits and cut about five inches square. Pare and halve a large tart apple for each dumpling; fill center with sugar and pinch dough around lightly. Put in deep pan— milkpan— with space between. To six dumplings sprinkle between one cup sugar, one-half cup butter, one-half teaspoon cinnamon, one pint hot water. Bake slowly for one hour. Replenish the water as necessary and serve in this sauce. NO. 29. STEAMED APPLE DUMPLING. Miss C. Hernstein, 2302 Budlong avenue, Los Angeles.— Make a good baking powder crust. Peel and core tart apples, fill the cavity in apples with sugar, wrap each in the dough and steam one hour. Serve with butter and sugar sauce. For baked apple dumpling, make as for steamed dumpling, put in pan so as not to touch, bake brown and serve with cream sauce. NO. 30. BANDED APPLES. Mrs. William J. Magee, 122 Johnston street, Los Angeles.— Pare large, firm apples, leaving a half inch band about the middle; place in a pan, fill to the band with hot water. Bake until tender, then place a slice of lemon, on top of each; finish baking, remove the cores, fill the cavities with granulated sugar, a dash of cinnamon; put back the lemon; serve warm with the syrup. NO. 31. BRANDY PEACHES. Mrs. J. S. Rood, Terminal Island, CaL— Take choice flavored ripe peaches, remove skins with boiling water. To each pound of fruit allow one pound white sugar and one-half pint water to three pounds of sugar. When the syrup is boiling hot, drop in peaches; as fast as they cook, take out and lay on a platter. When cool, put in jars and fill with hot syrup, using one-half syrup and one-half best brandy. Seal in jar same as any canned fruit. Will keep any length of time. Very delicious. NO. 32. BURNT CREAM. Miss Laura Laughlin, 2323 Leoti avenue.— Make a rich boiled custard of a pint of cream, a pint of milk, two eggs, one tablespoon flour or corn starch, and three-quarters cup white sugar. Have a clean frying pan real hot, into it pour one cup light brown sugar, let It melt till it bubbles and almost burns. Do not stir with a spoon, but shake pan by the handle to get the sugar evenly done. When browned, stir in the boiled custard. Beat well together, and when somewhat cooled, pour into custard cups and set away to cool. Serve cold, with white cake. NO. 33. CHOCOLATE JUNKET CUSTARD. Miss G. Smyth. G street, Ontario, Cal.— One quart milk, one-half cup sugar, one Junket tablet, one tablespoon cold water, three teaspoons grated chocolate. Heat milk just warm (not hot,) dissolve the tablet In the cold water, add sugar to milk. Mix the chocolate with a little milk and set in hot water until thoroughly melted. Then stir chocolate into milk and the dissolved tablet, just stirring a few times, and pour into custard glasses. When set, serve with cream or jelly.