The Times cook book, no. 2

CREAM FOR ABOVE. One cup milk, 1 cup sugar, 1 egg, 3 tablespoonfuls flour, vanilla to flavor; stir the flour in a little of the milk; boil the rest; stir this in, and stir until the whole thickens; when both this and the puffs are cool, open the puffs with a sharp knife, and fill them with the cream. SARATOGA POTATOES. Slice the potatoes very thin into cold water, drain them thoroughly. Drop into boiling lard and fry a few at a time. Drain, salt and put them in a dry place. FRUIT. Oranges, apples, peaches, pears and plums are nice to take on a picnic. PACKING. The basket must be packed very carefully, especially the cream puffs. EDNA S. CHAPIN. No. 418 Dora street. NO. 9— PICNIC LUNCH. ADAPTED TO A FAMILY OF SIX. The first essential is something to eat; besides this, we will need something to carry It in; plenty of paper napkins, paper dishes and drinking utensils. After neatly lining my telescope with a lunch cloth, I place therein my 18 cheese and egg sandwiches. Boil at low temperature 9 or 10 eggs for from 1 to 4 hours; remove to cold water. When thoroughly cold, or the following day, prepare by first removing the yolks. Chop whites as fine as meal, and place with yolks in a bowl; add about 1 teaspoon butter to each yolk, salt, pepper and celery seed to taste, and, if liked, some lemon juice— 1 lemon to 3 eggs. Mix and blend all this to a smooth paste. After spreading each slice of bread with softened butter, spread each alternate slice with the egg mixture, and scatter thickly over it finely grated cheese. Cover with a buttered slice, press together, and cut in size to suit yourself. One egg will cover two slices baker's 5-cent loaf. Now butter half as many slices as before, to eat with. CORN-BEEF SALAD. Chop fine 1 pound corn beef, add 2-3 cup of vinegar, 1 tablespoon sugar, 1 beaten egg, mustard to taste. Beat all well together, place in stew pan and let thoroughly heat, stirring all the while. Pour into dish or mold, let get thoroughly cold, then slice. CRULLERS. Six eggs, 6 tablespoons softened butterr, 6 tablespoons sugar, 1 tablespoon milk or water, 2 teaspoons baking powder, little salt and nutmeg, all sifted with flour, made into soft dough; will serve for six persons or more. Beat eggs, butter and sugar together, cold water, stir in flour and kneed but little. Pull enough off at a time to make a twist, not too large, and fry in smoking-hot fat. They will cool quickly, because of amount of eggs. If you will reserve part of the batter— and will after finishing the crullers — stir in with the flour a handful of chopped nuts or raisins or both, you will have a delicious cooky. Or, follow this recipe for GINGER SNAPS. Two cups of New Orleans molasses, 1 cup sugar, l cup lard, 1 tablespoon yellow ginger, 1 tablespoon soda, dissolved in a small quantity of hot water; flour to roll thin, little salt; bake quickly. Now add to these a few olives or pickles and a glass of ORANGE MARMALADE. Five oranges, 2 lemons, reserving lemons for second boiling; peel oranges, reserving 1-3 peel, which cut into strips or other designs with scissors. Hold oranges over bowl and tear into irregular pieces, add peel and cover with cold water. Set away for 24 hours uncovered. If water has evaporated, add enough to cover, place over fire and boil rapidly 45 minutes,