The Times cook book, no. 2

NO. 105. GREEN STRING BEANS. H. R. Jones, 2317 West Ninth street, Los Angeles- Shred the beans slanting very fine; let stand several hours in water; drain and put on boiling water and pinch of soda; boil rapidly for half an hour, partly uncovered. Then add just as much sugar as salt; this will make even old beans delicious and tender in about one hour, and when young in half. COOK- ING: (Original)— Melt one-third cup butter in frying pan, add two-thirds cup rolled bread crumbs; stir until a nice brown, then add beans well drained, mix well and serve. These proportions for four or five persons. NO. 110. HILLICOT STOVIES. (A Scotch supper dish.) Miss Ruth C. Stokes, Somis, Cal. Pare two good-sized onions, six Irish and two sweet potatoes; slice into a frying pan, add salt, pepper and two tablespoons olive oil; cook in enough water to keep from burning, on top of stove for forty minutes. NO. 119. MACARONI AND CHEESE. Mrs. E. K, Pasadena, Cal. — One-half pound macaroni, broken in inch pieces; one-fourth pound mild cheese, grated or cut very thin; one pint white sauce or tomato sauce; cook macaroni in plenty of boiling salted water, about half an hour; when soft turn into colander and run cold water over it to prevent sticking together; drain; put bread crumbs in bottom of buttered dish, then layer of macaroni, sprinkle plentifully with cheese, little salt, a very little cayenne, layer of tomato sauce or white sauce, and continue till dish is full. Put thick layer of breadcrumbs over last layer of sauce and on breadcrumbs three tablespoons cold water. Bake till brown, having crust crisp. NO. 120. MACARONI AU GRATIN. Miss C. Hernstein, 2302 Budlong avenue, Los Angeles.— Break half pound package of macaroni into small pieces; put into boiling salt water; when tender drain well. Put layer of macaroni in buttered baking dish with scraps of butter, and sprinkle malt vita and grated cheese over it until ingredients are all used; pour over it one cup of milk, cook twenty minutes. NO. 38. MACARONI WITH CHEESE— A quick way. Mrs. Catharine H. Pickett, 1314 Faxon street, Superior, Wis.— (Original.) Break one-half pound of macaroni into pieces two or three inches in length; throw them into boiling salted water and cook until tender. Heat one quart of rich milk, adding one tablespoon corn starch moistened with cold milk, stirring constantly to prevent scorching. When it has thickened to the consistency of cream, season with salt and - add one teacup of grated cheese, letting the mixture come to a boil. Drain the macaroni, slide it carefully into a granite puading dish and pour the dressing over it. If there is time, cover it and let it stand in a warming oven until ready to serve, as standing for even a few minutes improves it. NO. 127. MUSHROOMS A LA CREOLE. L. Shields, Box 355, Los Angeles.— Put half pint olive oil in flat baking dish, sprinkle dry bread crumbs and finely-chopped parsley in it; lay over some large mushrooms which have been peeled and stemmed, pour more oil over, and sprinkle with bread crumbs and seasoning. Bake in hot oven forty minutes. NO. 133. POTATOES A LA LOS ANGELES. (Original.) Emilia Lundberg, 2400 South Flower street— Some day when you find a panful of tiny potatoes which pairing would re-