The Times cook book, no. 2

onto buttered platter. Carefully break six eggs into this and put in oven until eggs are set. NO. 95. EGG CHOPS. Mrs. G. Dambrowski, 339 West Vernon avenue, Los Angeles. (Original.)— Boil five eggs, remove shells, rub yolks through sieve and chop whites, not making them too fine. Put in double boiler over fire one cup milk, rub together one tablespoon butter with two of flour, add a beaten egg, mix a little of the warm milk with the mixture before stirring it into boiling milk; season with salt and pepper and stir until thick. Take from fire and when cold enough to handle mold into chops shapes; roll in a beaten egg and bread crumbs and fry in deep fat. SAUCE: Strain a can of tomatoes through sieve and thicken with corn starch, add butter, pepper and salt, then pour over chops. NO. 93. EGGS IN BLOOM. Mrs. W. D. Gard, 1907 East Second street, Los Angeles- Prepare enough deviled eggs; cut the white through the round way, to cover a plate, then let them stand while the fancy part is being prepared. Take large, medium and small crisp lettuce leaves and form a green rose by placing the large leaves on a plate first, then the medium ones, and last the small ones so that when the eggs are set on, open part up, the center will be higher than the outer edge. For each half of egg take one small, bright red radish and make a flower of it by taking a small, sharp knife and cutting the peel down into sections and carefully separate the peel from the radish, about half way down the radish, and turn back to form petals. Six or eight petals, according to the size of the radish, and place one radish upon each half of egg, which makes a dish both pleasing to the eye and palate. A clear glass plate adds to the attractiveness of this dish. Original. FISH AND FOWL. NO. 60. BAKED SALT MACKEREL IN CREAM. Miss C. Hernstein, 2302 Budlong avenue, Los Angeles — Freshen a good-sized mackerel for twenty-four hours in water, skin side up, then put -it in a baking pan flat, with the skin side down. Pour over it a large cup of cream or milk, bake in a moderately hot oven one-half hour, or until it is a nice brown. Five minutes before serving add more cream. Serve as soon as the cream is heated, pouring it over the mackerel after it is on the platter. NO. 73. CHICKEN CROQUETTES. Miss C. Hernstein, 2302 Budlong avenue, Los Angeles- Chop sufficient cold boiled chicken to make one quart; add to it two level teaspoons salt, two tablespoons chopped parsley, a quarter of a grated nutmeg, a tablespoon of grated onion and a saltspoon of red pepper, mix thoroughly. Put over the fire a pint of milk, add to it rubbed to a smooth paste two tablespoons butter and flour, stir until smooth and thick; add the chicken, mix well and turn out to cool; when cold form into croquettes, dip in egg, roll in breadcrumbs and fry in hot fat, serve plain or with peas. NO. 72. CHICKEN CROQUETTES. Mrs. L. Smock, 1510 Vermont avenue, Los Angeles- Two cups cold boiled chicken chopped fine, two tablespoons butter, one large tablespoon flour, half pint milk, one dozen mushrooms chopped, salt and white pepper to taste. Rub butter and flour together, put them in small saucepan over fire, stir constantly; as soon as they begin to bubble, stir Into them slowly