The Times cook book, no. 2

NO. 66. CALIFORNIA BAKED BEANS (original). Emilia Lundberg, 2400 South Flower street, Los Angeles — Soak over night in cold water one quart navy beans; in the morning drain, add fresh water and cook until beans are very soft; have very little water left when they have finished cooking. Mash and turn beans through a sieve. Season to taste with salt, a pinch of mustard, one tablespoon butter and three tablespoons rich cream, also little molasses if liked. Spread evenly in a large pan. Set on top grate of oven until they have become golden brown on top. Serve in baking dish with a sauce made of the following ingredients; One quart tomatoes, one small clove garlic, one green pepper, one slice ham chopped fine. Let all simmer about twenty minutes, then pass through a colander; thicken with bread crumbs and season with salt and pepper to taste. Wholesome, nourishing and inexpensive. NO. 68. CARROTS. Anonymous— Peel carrots and slice thin; boil half an hour until dry: fry in butter, salt, pepper and a sprinkle of sugar. Serve with lemon juice. NO. 69. CAULIFLOWER, 'WITH COOKED MAYONNAISE DRESSING. (Original). Mrs. S. B. Bagnall, Oxnard. Cal. —Carefully prepare a nice head of cauliflower, boiling in salted water until tender. To make dressing take one tablespoon vinegar, four tablespoons water and put on to boil. Beat together the yolk of one egg and two tablespoons olive oil, adding one saltspoon salt, one saltspoon sugar, dash of cayenne pepper, few drops onion juice, one teaspoon water. Stir the mixture in the boiling vinegar and water, and when it begins to thicken take from fire and stir in the juice of half a lemon. To be served hot on cauliflower at table. Also an excellent dressing to serve with string beans. NO. SO. COLD VEGETABLES . (To serve.) Mrs. William J. Magee, 122 Johnston street, Los Angeles. — If any cold vegetables are left over, such as beans, peas, potatoes or carrots, cut into tiny balls, fill them into empty tomatoes, four over a little French dressing, whip salted cream with chipped chives or lentils until stiff and cover the tomatoes with the cream. NO. 85. CORN DROPS. Miss C. Hernstein. 2302 Budlong avenue, Los Angeles— Pour a pint of boiling water on a pint of corn meal, let cool, beat in an egg and a tablespoon of butter, thin with milk. Cut corn from three ears of corn, mix in and fry in hot lard. NO. 86. CORN OYSTERS. Miss C. Hernstein, 2302 Budlong avenue, Los Angeles— Mix into a pint of grated corn three tablespoons milk, one teacup flour, a tablespoon butter, one egg, with a little salt and pepper. Drop it by the spoonful into a little hot butter and fry on both sides; serve very hot. NO. 104. GEORGIA POTATOES. Mrs. George Briggs, Needles, Cal.— Take good yellow sweet potatoes and boil until tender; remove skins and slice; put in a stone baking dish, first layer of potatoes, butter, cinnamon and sugar; continue until dish is full, then add about one-half cup sherry and put in oven to brown.