The Times cook book, no. 2

NO. 114. KUMYSS (For the Sick.) Emilia Lundberg, 2400 S. Flower street, Los Angeles. Heat two quarts -milk to 100 deg. Fahr., add one-third compressed yeast cake, dissolved; boil together two tablespoonfuls of sugar and two of water, add to the milk; stir carefully and put at once into bottles. Cork, tying down the cork and stand in a warm place about 65 deg. Fahr., over night, or for twelve hours. Then turn the bottles carefully on their sides in a cold place, about 50 deg. Fahr., let them remain for twenty-four hours, and the koumyss is ready for use. Open with a champagne tap. Do not attempt to draw the cork, as kumyss is heavily charged with carbon dioxide. It is used in cases of fever, where milk feeding becomes a necessity. The formation of gas, caused by the yeast fermentation, breaks apart the curd and makes the milk more digestible. NO. 116. LEMON SYRUP, for making lemonade on desert or mountain, or wherever you are, "fifty miles from a lemon." (Original.) Mrs. Nellie B. Stewart, 1417 E. 21st street, Los Angeles. — Three cups lemon juice, strained; juice of six oranges. Put into saucepan on stove; when boiling add two cups sugar; let it boil about five minutes, taking off any scum which may arise; pour while hot into screwtop bottles. It can be made entirely of lemon juice if desired. Put some in glass of water and add sugar to suit the taste, as it is not very sweet. One can make a variety by adding a little strawberry or loganberry preserve juice when using the lemonade, or it can be put in while the syrup is cooking. NO. 115. LEMON SYRUP. Mrs. T. H. Sullivan, San Jacinto, Gal.— One pint granulated sugar, browned in the oven, when brown pour in one pint of hot water; cook until no thicker than maple syrup; just before removing from the fire add the juice of one lemon. NO. 128. — NUT LOAF. M. E. Crawford, 41 Chestnut street, Long Beach, Cal. — Grind half a pound of walnuts or any nuts desired, coarsely in a vegetable chopper; grind crackers or toasted bread, carrots and onions; stir in a beaten egg, a dash of cayenne pepper, sufficient milk or water to moisten the crackers or bread, add the nuts and whole wheat flour to make a stiff batter; bake in molds in moderately hot oven about twenty minutes. Serve warm or cold in slices or squares, garnished with parsley and lettuce. NO. 130. OLIVES AND SARDINES. Miss C. Hernstein, 2302 Budlong ave., Los Angeles. Take some Spanish olives and stone them (the best way to do this is to make a slit with a very sharp knife in the side of the olive and work the point of the knife very gently around the stone until it is loosened;) mince very fine some sardines, before mincing remove the bone and scrape the sardines gently to remove all the skin possible; add to the sardine one-fourth teaspoon of minced onion, a little chopped parsley, and a grain of red pepper; put this mixture into the olive in place of the stone; place the olives on p piece of browned bread; serve with mayonnaise sauce. NO. 131. OYSTER COCKTAIL FOR ONE PERSON, M. V. G.— One-half dozen California oysters, two drops Tabasco sauce, one teaspoon tomato catsup, one teaspoon Worcestershire sauce, one tablespoon lemon juice, one pinch salt.