The Times cook book, no. 2

NO. 90. DEVILED SHRIMPS. Miss C. HERNSTEIN, 2302 Budlong avenue, Dos Angeles— For each can of shrimps use one tablespoon butter, two tablespoons flour, two cups creamy milk and three hard boiled eggs. Melt butter, add flour and stir till smooth; add milk and when it begins to thicken the eggs put through a sieve. Remove the intestines from shrimps, cut up with a silver knife, add to sauce, season with paprika, a tablespoonful chopped parsley and a few drops of onion juice. Put mixture in ramequins, cover with buttered bread crumbs and brown in quick oven. Serve with water cress. NO. 32. DUCK WITH CRANBERRY JELLY. Mary Stone Welch, San Diego, Cal.— Wash duck in strong salt and water; stuff with bread crumbs, chopped onion, season well. Do not make too wet; do not pack stuffing. If duck is old, steam until tender, then roast, basting with butter and water. If young, cover in oven until tender, then brown. One quart cranberries, one pint sugart one-half pint water. Boil; put through granite collander; put away in glasses. Will keep a long time; Jells quickly; never fails. NO. 94. ESCALOPED OYSTERS, Miss Mary Stone Welch, San Diego, Cal.— One dozen fresh, medium-sized oysters. Examine for bits of shell. Rinse carefully. If large ones are used cut with sharp knife once across. Butter baking dish, cover bottom with dried bread crumbs. Medium fine layer of oysters next, salt and pepper, melted butter; next layer crumbs, then oysters and season. Finish with crumbs. Use no moistening. Cover, bake ten minutes in hot oven; uncover, brown, very light. Not common. Serve cold slaw with dressing, sugar, lemon, salt. NO. 98. FILET OF HALIBUT. Miss Clara Marx, 1016 Grattan street, Los Angeles — Wipe a slice of halibut, weighing one and one-half pounds, and cut into eight filets. Melt onefourth cup butter and add one-fourth teaspoon salt, one-eighth teaspoon pepper, two teaspoons lemon juice and a few drops onion juice. Take up each filet separately with a fork, dip in seasoned butter, roll, and fasten with a wooden toothpick. Put in shallow pan, dredge with flour and bake in a hot oven twenty minutes. Remove skewers, arrange on hot serving dish, pour around a chile sauce and garnish with slices of lemon and sprigs of parsley. NO. 99. FISH CUTLETS WITH TOMATO SAUCE. Miss C. Hernstein, 2302 Budlong avenue — Take any large, firm fish; bone, skin and slice into cutlet shape; sprinkle with pepper and salt; dip each cutlet first in grated crackers, then in sweet milk and egg beaten together, and again in the cracker meal. Fry in hot butter. Arrange on a dish and pour tomato sauce around the cutlets. Serve very hot. NO. 102. FRIED CHICKEN. Mrs. Lee R. Matthews, 720 West Crow avenue, Pomona, Oal.— Dress and joint a nice plump, young chicken. Put in frying pan equal parts of either lard or drippings and butter; let get smoking hot and then put in chicken rolled in flour, salt and pepper to taste; cover closely and brown quickly on both sides, then slip to back of range and cook slowly for three-quarters of an hour; remove to hot platter and make a cream gravy as follows: Put two tablespoons of flour in grease and stir till smooth, then add one pint of rich milk and stir until it thickens.