The Times cook book, no. 2

spoon soda dissolved in hot water, one-half teaspoon vanilla; flour to roll as soft as can be handled. Have white of egg beaten stiff with sugar, add little vanilla and frost when warm. Cut rather small for special occasions, and sprinkle finely-chopped English walnuts on top of frosting. NO. 19. BOSTON COOKIES. E. A. Anthony, 819 W. Adams St.— Cream one cup of butter and add gradually one and one-half cups sugar and three eggs well beaten, and one teaspoon soda. Dissolve this in one and one-half tablespoons hot water. Sift together three and three-fourths cups flour, half teaspoon salt and one teaspoon cinnamon and add a cup of chopped English walnuts, one-half cup currants and one-half cup seeded raisins. Drop by teaspoonful on a greased tin and bake in a moderate oven. The mixture will seem thick or stiff, but it must be stiff. NO. 30. EGGLESS DOUGHNUTS. Mrs. Catharine H. Pickett, 1314 Faxon street, Superior, "Wis. — One cup sweet milk, one-half cup thick sour cream, one cup sugar, salt and flavoring. Sift one teaspoon baking powder and one-half teaspoon soda into two cups of flour, repeating two or three times. Beat the milk, cream and sugar together, add the flour and seasoning and after mixing well add barely enough more flour to make a soft dough. Cut and fry quickly in very hot lard. When eggs are plenty I often use one or two, but I have known of doughnuts made by this recipe and without eggs to bring first premium at two county fairs. NO. 20. GINGER COOKIES (for family jars.) Mary Stone Welch, San Diego, Cal.— One and one-half pints New Orleans molasses, one cup brown sugar; three-fourths cup lard or suet and butter, fresh. Beat without melting. Add pinch salt, two eggs, two teaspoons soda in molasses, one-half teaspoon soda in four tablespoons water, one tablespoon ginger. Flour to roll; mix part at time. Bake in moderate oven. (Fine for children.) NO. 21. HAZELNUT COOKIES. Mrs. N. G. Dedgerwood, 1577 W. Twenty-first st.— Three eggs, two cups powdered sugar, one cup of hazelnuts, one-half cup butter, one-half cup water. Add flour enough to roll. Cut In small cakes. Bake in moderate oven. NO. 22. SPICED COOKIES. Mrs. N. G. Ledgerwood, 1577 W. Twenty-first St.— One cup molasses, one cup sugar, one-half cup warm water, one large teaspoon soda, two-thirds cup butter, one teaspoon cloves, one teaspoon cinnamon, one teaspoon ginger. Mix soft and roll thin. PIES. NO. 1. APPLE PIE. (Original.) Miss Evelyn Dooly, 622 Court street, Los Angeles- Crust for one pie: Mix thoroughly a cup of flour, a generous pinch of baking powder, sugar and salt; a dessertspoonful each of butter and lard, rubbed through evenly to a crumby consistency. Moisten with a very little water, putting together as dry as possible; flour and roll out thin. Filling: Put u. liDeral sprinkling of flour and sugar on the bottom crust, with seasoning of nutmeg and butter, and a few grains of salt. Lastly tart apples, sliced very thin. Moisten with three tablespoonfuls of cold water. Cover with top crust rolled thin. This will be found flaky and wholesome, and not antagonistic to Morpheus. NO. 2. BEAN PIE. Mrs. L. Schoppsr, 156 W. Thirty-third street, Los Angeles— Mash one cup boiled beans fine; mix together two eggs and one-half cup sugar; add milk and beans; season with nutmeg to taste. This makes one pie.