The Times cook book, no. 2

NO. 103. GAME PIE, Miss C. Hernstein, 2302 Budlong avenue, Los Angeles— Boil one cup rice in plenty of water for half an hour, drain and add half a cup of milk, a teaspoon of salt, a saltspoon of pepper and a tablespoon of butter; beat and mix well. Cut the birds in halves or quarters, according to size; put them in a baking dish, season with salt, pepper, chopped onions and chopped parsley; rub together two tablespoons butter and two of flour, add a pint of water or stock, stir until boiling, add a teaspoon Worcestershire sauce and one of salt. Pour this hot over the game; cover with a crust of rice; brush with milk; bake in moderate oven one hour. NO. 27. IMPROVED CLAM CHOWDER. Mrs. Catharine H. Pickett, 1314 Faxon street, Superior, Wis.— Peel and slice four mediumsized potatoes very thin, boil in a very little water with a lump of butter the size of an egg. When the potatoes are almost boiled to pieces, add one finely-minced onion and the liquor from one can of clams. Let boll tor five minutes, when the clams and one quart of rich milk should be added and the whole brought to a boil. Set the stewpan back where the milk will not scorch, season with salt and pepper, mixing them well through the chowder. Put on enough large milk crackers to cover the top of the chowder, pressing them down with a spoon so that the milk will moisten them. Serve hot in bowls with one cracker in the center of each helping. This recipe has pleased many who do not wish to eat pork. (Original.) NO. 121. MARBLED CHICKEN. Miss C. Hernstein, 2302 Budlong avenue, Los Angeles. Chop fine cold salt beef tongue, cut the meat from a three-pound boiled chicken, season the tongue with pepper and nutmeg, and the chicken with salt, pepper and celery seed. Select a Boston brown mold or square bread pan; put in a layer of tongue, then a layer of chicken, a thick sprinkling of parsley, a layer of sliced hard-boiled eggs, then another layer of tongue and so on until the ingredients are used. Cover one-half box of gelatine with one-half cup cold water, soak fifteen minutes, add a pint of boiling water, stir until gelatine is dissolved, add the juice of a lemon, a teaspoon salt and a dash of red pepper; pour this over the meat and with a skewer make holes here and there, allowing the gelatine to go to the bottom of mold; stand aside over night and serve on lettuce leaves with mayonnaise dressing. NO. 126. MOLDED CHICKEN AND AS- PARAGUS SAUCE. (Original.) Mrs. A. L. Parsons. -^Boil gently one chicken until very tender, adding small onion, salt and bay leaf; take from bones and run through meat grinder: then add one-half cup bread crumbs, dash of cayenne pepper, one-third teaspoon curry powder and one tablespoon minced parsley, and lastly the well-beaten yolks of three eggs, with enough chicken broth to make quite moist. Bake fifteen minutes in a good oven in buttered cups set in a pan of hot water. While baking make a plain cream sauce of flour one tablespoon, the same of butter stirred into one-half pint rich milk; to this add the cooked tips of three bunches of asparagus. Unmold chicken in center of large platter and pour sauce around it, serving while hot.