The Times cook book, no. 2

NO. 43. ORANGE SHORT CAKE. M. F. H., Redlands, Cal.— Slice two oranges very thin; cover with one and One-third cups sugar and let stand about an hour. Make rich biscuit dough with two cups flour, two teaspoons baking powder, salt, butter about size of egg; wet with milk and part water to make a soft dough; handle little as possible. Roll in two sheets; spread one lightly with butter, place other on top; bake in quick oven. When done put sweetened oranges between layers and around cake. NO. 44. LEMON CREAM. Mrs. K. M. Philips, 1285 West Seventh street, Los Angeles, Cal.— (A very delicate, delicious dessert.) Beat yolks of four eggs until light; add four tablespoons granulated sugar, juice and grated rind of one large or two small lemons; add two tablespoons hot water. Put on stove and cook slowly, stirring all the time until thick. Remove from fire and stir in whites which have been beaten stiff and sweetened. Serve as soon as cool. NO. 45. ORANGE MARMALADE.— Mrs. J. G. A., 1247 W. 30th St., Los Angeles, Cal.— Pare with a sharp knife two dozen oranges, carefully removing all the white part which adheres to the orange after paring; then cut the fruit in thick slices and put in a preserving kettle. Add one pint of pure water; simmer over a slow fire one hour; or until the pulp is tender; press through a coarse colander with a potato masher. Clean the kettle thoroughly; measure the fruit, and put back into the kettle. Measure the same quantity of sugar over the fruit; simmer over a slow fire for one. hour, or until the contents of the kettle are of an amber color. NO. 46. LEMON BUTTER. Mrs. Belmont Perry, 989 East Colorado street, Pasadena — One lemon and a half, a cup of sugar, three eggs, piece of butter size of an egg. Beat the eggs together and stir in the sugar; add the lemon and butter. Put it in a double boiler and cook until creamy. Nice for picnic on bread. NO. 47. LEMON MARMALADE. Mrs. Bell, 274 North Raymond avenue, Pasadena, Cal.— Take two dozen lemons, roll until soft, cut in halves, squeeze the juice into one bowl and the pulp into another. Boil the skins till tender in plenty of water, tightly covered; when quite tender, take them out and cut in shreds. Wet a cloth in cold water; strain the juice through and squeeze the pulp, adding a little cold water to the pulp. Measure the water, chips and juice and to every pint put one pound of white sugar. Boil for twenty minutes, or till it begins to jelly. If boiled too much, the skins will be tough. NO. 48. LEMON PICKLE. Mrs. Cruickshank, Arlington, Riverside, Cal.— Cut into quarters and pick out the seeds of six medium-sized lemons; put the quartered lemons into a jar, strew over them two ounces of well beaten bay salt; cover the jar with a cloth and plate and let it stand three days; then put in a few cloves and one-quarter pound mace, beaten fine, one ounce of garlic or shallot, two ounces of mustard seeds and one nutmeg sliced or grated. Heat a quart of vinegar to boiling point and pour over other ingredients; cover the jar and in three or four days close it air tight. It will be fit for use in a week, and is an improvement to most sauces, particularly to fish sauce. H