The Times cook book, no. 2

NO. 113. JAMBALAYA, or Red Rice, as used on Mississippi River steamboats. Mrs. Clara Moulton, Loara, Cal.— One slice ham, dice it and fry with small onion, diced; pour off part of fat, add one cup boiling water, one-half can tomatoes, one cup rice; let set over night; bake to a delicate brown for breakfast next morning. NO. 122. MARBLED LOAF. (Original.) Emilia Lundberg. 2400 S. Flower street, Los Angeles. — Chop fine one-half pound cold ham or beef tongue; also one pound cold veal or chicken and one pound cold roast beef; season veal and beef with salt, pepper and few gratings of nutmeg; pack this in layers with . a dusting- of chopped parsley and thin slices of hard-boiled eggs between the layers; when last layer is in mold press the whole well together with a broad-bladed knife; cover half a box of Knox's gelatine with half a cup cold water, allow to soak five minutes, add pint hot water, half a teaspoon best beef extract, dissolved in cup boiling water, seasoning of salt, pepper and the juice of a lemon; baste this over the top of the meat while it is still in the mold. Pierce the meat here and there with a skewer. When the meat has absorbed the gelatine stand it aside for twelve hours. To serve, dip the mold quickly in hot water, turn out the meat, slice, arrange on platter, garnish with cress or lettuce, and pass with a mayonnaise dressing and fruit jelly. Before beginning the mayonnaise chill the plate, eggs and oil, even the fork. Put the yolks of two eggs in a deep soup plate, add one-half saltspoon salt, and stir with a silver fork until the yolks are well broken; add the oil, drop by drop, being careful to always stir in the same direction. As the emulsion becomes thick, the oil can be added faster, always stirring, not beating, and adding only acid enough to keep the dressing from separating; two eggs will take a pint of oil easily. When finished it should be thick and smooth. Season with salt, red pepper and lemon juice to taste. For the fruit jelly make a lemon jelly following favorite receipt. Put a little In a wet mold and set rest in pan of hot water to keep it liquid. When that in the mold begins to stiffen lay in a few strawberries, with the hulls on, or a few cherries in bunches with the stems. Pour in more jelly and proceed as before. Set away to become firm. Makes a most attractive dish, and tastes even better. NO. 39. MEAT PIE. Mrs. E. A. Franklin, Anaheim, Cal.— Take cold roast beef, put through the chopping machine. Line a dish with slices of stale bread well buttered, then put layers of meat and tomatoes until dish is nearly full; season with salt and cayenne pepper, moisten with the beef gravy, cover with well-buttered slices of bread; bake in a hot oven three-quarters of an hour. Serve baked potatoes with this dish. NO. 137. ROAST BEEF WITH YORK- SHIRE PUDDING. Mrs. H. A. Paca, 16 Surf street, Ocean Park, Cal.— Roast meat upon a meat rest laid in the roasting pan; season with tablespoon salt and half teaspoon pepper; dash a cup of boiling water over meat when it goes into the oven; baste often and see that fat does not scorch. About three-quarters of an hour before it is done, mix the pudding.