The Times cook book, no. 2

NO. 40. HOLLYWOOD PUNCH (frozen.) Mrs. C. C. Hall. Hollywood, Cal.— Mix onehalf pound granulated sugar with the yolks of eight eggs, whip in one quart of cream, one wineglass best brandy, one wineglass Santa Cruz rum, one-half wineglass old whisky. Freeze and serve in glass cups. NO. 41. FROZEN EGGNOG (for one person.) Mrs. C. C. Hall, Hollywood, Cal.— To the well-beaten yolk of one egg add scant tablespoon sugar, two tablespoons brandy, one wineglass rich cream, and lastly the well-beaten white of egg. Freeze. NO. 42. HURRY-UP DESSERT. Mrs. E. M. W., Anaheim, Cal.— One can best blackberries, four soda crackers crushed to a fine powder with rollingpin. Place upon table in separate glass dishes. Serve by putting a dessertspoon of the cracker powder upon a service of the berries with their juice, and pour over all rich cream. It is unexpectedly delicious and is quickly prepared in emergencies. NO. 43. FRUIT PUNCH. Miss C. Hernstein, 2302 Budlong avenue, Los Angeles.— Dissolve a pound and a quarter of sugar in a quart of boiling water, add the grated rind of one lemon and one orange; grate only the yellow rind— the least bit of the white will make it bitter; turn in two tablespoons of gelatine that has soaked for an hour in a half-cup of water; simmer for five minutes, until the gelatine is dissolved. Take from the fire and when cold put in a freezer and stir until frozen; stir slowly and evenly. Color with fruit coloring if desired. NO. 44. ITALIAN TUTTI-FRUTTI. Miss C. Hernstein, 2302 Budlong avenue, Los Angeles.—Take a large form for ice cream; have ready as great a variety of ripe fruit as possible, watermelon included; seed the watermelon, cut it into squares, put a layer of it into the form, sugaring it well with granulated sugar, then a layer of varied fruits; sugar abundantly, and proceed in this way until the form is packed full of fruit. Cover it. set in double boiler just long enough for the sugar to dissolve and the juices to be started, then let it cool. When cold, freeze. NO. 45. JELLIED APPLES. Miss C. L. Pooley, 1826 South Hope street, Los Angeles. —Butter a quart pudding dish, fill it with layers of thinly sliced sour apples, sprinkling a tablespoon of sugar and a saltspoon of cin namon, or other flavoring, between every two layers. At the last, pour over the whole a teacup of cold water and cover closely with a buttered plate that fits into the dish and presses the fruit. Set the pudding dish in a pan of hot water in the oven and cook slowly three hours and a half. When cold it can be turned from the dish in a jellied mass. Whipped cream or any cold sauce may be poured round the jelly. Jellied apples wil! keep well for several days. NO. 43. LEMON HONEY. Miss Florence Pownall, box 444, San Pedro, Cal.— Take onefourth pound of butter, six eggs, the whites of two left out; three lemons, grated yellow rind and juice; one pound granulated sugar. Put into double sauce pan, butter, sugar, lemon rind, eggs and juice, and boil together until thick, stirring all the time. This will keep good for some time, kept in air-tight glass jars. Excellent for small tartlets.