The Times cook book, no. 2

NO. 2. BREAD. Mrs. D. Brooks, 128 West Thirty-second street, Los Angeles. — One compressed yeast cake dissolved in one pint lukewarm water, two tablespoons . sugar and enough flour to make a thick batter. Let stand covered about three hours in a warm place, then add one-half pint milk (if doubtful about milk, scald) and one and one-half pints water, all lukewarm; two tablespoons salt and enough flour to make very stiff. Knead ten minutes, then cover with cloth and set in a warm place. Let rise eight hours or until nice and light, then mold into loaves. Let rise in pans one hour and bake in a steady oven. I use Kansas flour in preference or one-half Dakota or Minnesota with one-half California. NO. 3. BROWN BREAD. Mrs. J. J. Broughall, Ocean Park, Cal.— Two cups corn meal, one cup flour, one cup graham flour, one cup sweet milk, two cups sour milk, one cup molasses, one cup brown sugar, one cup raisins (seedless,) one teaspoonful- baking soda. Mix all thoroughly and steam four hours, then dry off in the oven for ten minutes. Delicious. NO. 4. BROWN BREAD SANDWICHES. Maryane Kathrine Miller, 2323 Leoti avenue, Los Angeles — For bread, one cup graham flour, one cup white flour, three-quarters cup cornmeal, one-half cup molasses mixed with onehalf cup sweet milk, one cup sour milk, one heaping teaspoon soda in one-half cup sweet milk; salt. FILLING: One tablespoon butter, one tablespoon flour, one teaspoon salt, one teaspoon mustard, one teaspoon sugar, one cup sweet milk, one-half cup vinegar, two eggs; boil thick. One cup chopped peanuts, one hard-boiled mashed egg. Mix peanuts with dressing and spread on thin slices of brown bread, with lettuceleaf between. NO. 5. BREAKFAST GEMS. Ada C. Whitman, 3131 Baldwin street, Los Angeles— One egg, two tablespoons melted butter, one cup sweet milk, two tablespoons sugar, two cups flour, one teaspoon cream tartar, one-half teaspoon soda; bake fifteen minutes. NO. 6. CORN BREAD. Mrs. N. S. Ailing, Lamanda Park, Cal.— One and one-half cup yellow corn meal, one and one-half cup flour, one-half cup white sugar, one-half teaspoon salt, three teaspoons baking powder; sift into a large bowl and pour over it one pint sweet milk, butter size of small egg, melted soft; stir in one well-beaten egg at the last. Put in a well-greased biscuit pan and bake forty minutes in a good heated oven, being careful not to burn. To be eaten while hot, with butter, or with sweet cream and sugar. NO. 7. CORN BREAD. (A recipe seventy years old.) Mrs. R. A. Mostert, Box 92, Hollywood, Cal.— One large cup corn meal, one small cup flour, one-half cup sugar, two eggs, two teaspoons baking powder, three tablespoons butter, one teaspoon salt, add milk to make a thin batter; mix like cake and bake in a biscuit tin. NO. 8. CORN BREAD. Mrs. Henry Roley, 162 Rubidoux avenue, Riverside, Cal.— Three eggs beaten separate, one cup cold boiled rice, one cup sweet milk, one cup sour milk, onehalf cup lard, one-half cup sugar, one-half teaspoon soda; add corn meal for thin batter. NO. 9. CORN BREAD. — One egg, one cup sweet milk, one-half cup corn meal, one cup flour. Into the flour before sifting put three teaspoons baking powder, also add a pinch of salt and tablespoon melted butter. Bake a rich brown.