The Times cook book, no. 2

NO. 20. CREAM FRITTERS. Miss C. Hernstein, 2302 Budlong avenue, Los Angeles. —Stir into one pint of sweet milk one and one-half pints flour which has been previously mixed with two heaping teaspoons baking powder; add six eggs well beaten, one teaspoon of salt and lastly one pint of good sweet rich cream. Drop this mixture from a tablespoon into hot lard and fry same as doughnuts. NO. 21. CUP CAKE. Miss C. L. Pooley, 1826 South Hope street, Los Angeles. — Cream together one cup of butter and two of sugar; when white like hard sauce add the beaten yolks of four eggs, mix all well. Now gradually beat in three cups of sifted flour, in which two teaspoons of baking powder have been mixed; add a very scant cup of milk, using it alternately with the flour till the whole is a stiff batter. Then add the whites of the eggs beaten until they will not slip from the dish; stir lightly in, and the cake mixture is made. NO. 22. DOUGHNUTS. Mrs. J. Hollywood, 280 Henrietta Court, Pasadena, Cal.— One cup sugar, one cup milk, two eggs, three tablespoons of melted butter, three teaspoons baking powder, nutmeg and little salt, and flour enough to roll nicely. Have your lard hot and cut with a round cutter with a hole in it. Have some powdered sugar in a paper bag and shake them in it. NO. 23. DROP DOUGHNUTS. Mrs. Emma Kegerreis, Moneta, Cal.— One and a half cups sugar, one cup buttermilk, one-half cup thick sour cream, two eggs, level teaspoon soda; dissolve soda in sour milk; stir in flour to make a stiff batter; drop from spoon into hot lard. They rise over night. In the morning roll out. Do not lard them. They are delicious. NO. 24. OLD-FASHIONED DOUGHNUTS. Mrs. A. F. Johnston, Santa Monica, Cal. — The evening before prepare a sponge as for light bread, using one quart. Beat light two eggs, not separating the parts; add two cups of pulverized sugar and a teaspoon of salt and a slice of butter, one-eighth of a pound in weight. Beat all together as for cake, adding a little nutmeg and cinnamon. Now add a cupful of warm (not hot) milk to the sponge and gently stir. Then add the creamed mixture gradually and beat thoroughly well. Have your flour slightly warm. Sift into it a teaspoonful (not heaping) of baking soda. Mix flour in lightly and knead well and place where it will keep warm to rise. It will be ready after breakfast to roll out. If not wait till light. It will not sour. When you are ready to cut, put your pan on the stove containing about two pounds of good lard, melt and heat slowly. Try first with a bit of dough. If rises at once and is a pretty brown the fat is right. Do not crowd the pan. As you lift out powder freely with pulverized sugar.