The Times cook book, no. 2

NO. 48. SALMON LOAF. Mrs. Catharine H. Pickett, 1314 Faxon street, Superior, Wis.— (Most excellent for picnics or sliced for tea. Lay the slices on a platter, using a garnish of lettuce leaves.) One-pound can best salmon, four eggs, one cup bread crumbs, one-half cup milk or thin cream, salt and pepper to taste, two. tablespoons melted butter. After removing all bones from the salmon, return to it the liquid which covered It when in the can and mix the mass to a smooth paste; add the bread crumbs, milk, wellbeaten eggs and seasoning and mix thoroughly and place in a well-buttered tin, pouring the melted butter over the top. An oblong tin such as is used for baking single loaves of bread makes a loaf which will slice to advantage. Bake in a slow oven until the top puffs up. Cool before slicing. (Original.) NO. 47. SALMON LOAF. Madge Cumin ings, Santa Paula, Cal.— Take one can of salmon, half cup bread crumbs, one wellbeaten egg, one cup milk, piece of butter size of egg, salt and pepper to taste. Mix and put in a greased pan and bake in oven about ten minutes. NO. 144. SAUCE FOR ROAST QUAIL, CROQUETTES OR CHICKEN. Mrs. Helen Magee, 122 North Johnston street, Los Angeles— Heaping tablespoon butter, tablespoon sifted flour, rub well together; one-half pint broth or water, two teaspoons mushroom, two teaspoons catsup, two tablespoons cream, two teaspoons lemon juice; put on to boil, stirring well; add yolks of two eggs, beaten light constantly stirring, never allowing to boil (or it will curdle.) When thick enough, serve or place in hot water until wanted. NO. 147. SMOTHERED CHICKEN. Mrs. N. T. Johnston, care L. J. Rose, Oxnard, Cal. Take two chickens from six to ten months old, dress nicely and split down the back; butter well inside and out, and rub salt, pepper and flour thoroughly, also the tiniest bit of ground thyme; put in a baking pan with a pint of water and two slices of bacon. Cover pan closely with another pan, make it tight, then bake slowly for an hour, or until done; take cover off pan and brown quickly in hot oven. Take out chickens, add a pint of cream, or a little flour rubbed in some butter with milk will be almost as good. Serve with beaten biscuit and lettuce salad. MEATS AND STEWS. NO. 63. BRUNDRICK'S STEW. Mrs. A. W. Jasper, 717 San Julian street, Los Angeles— Fry ten cents' worth round steak in hot butter and lard; when nicely browned on both sides slice half of good-sized onion into frying pan with steak, browning it; add enough boiling water to cover steak and let stew very slowly for thirty or forty-five minutes; then scrape three or four carrots and cut in two lengthwise; put them in pan with steak, also two or three small potatoes cut into pieces about size of walnut. Let stew until all are tender, leaving sufficient water for nice gravy; thicken with flour, add salt and pepper to taste, and a little Worcestershire sauce if desired. This is sufficient for four or five persons. NO. 75. CHICKEN, MUTTON AND BEEF BROTH. Miss C. Hernstein, 2302 Budlong avenue, Los Angeles — Place pieces of either in a pan, sprinkle with salt, pour over them a quart of cold water; place on fire, bring water to a simmer, keep it there an hour and a half, add a clove and herbs if palatable, strain through linen cloth.