Show 4 MOTHERS M 0 T H E RS COOK OOK BOOK BOO K WHEN entertaining A TASTY fritter Is always a most L A dainty dish to set before a ruest fritters are usually served hot a hot sauce although the fruit fritter Is often serve served d as a dessert with a sauce appropriate liere here are two fruity ones foully fritters dent beat one egg slightly add oie oae tablespoon of 0 oll ol 01 and two thorda of a cup of milk sift one and ono one fourth cups of 0 pastry flour ath one halt half teaspoon of salt and one tablespoon of sugar and add to the egg mixture add slices allees of pineapple banana pear or apple fry a gold en bown bawn b own awn and serve with butter scotch melt candy caddy with a little boiling water and serve hot one may prepare the by using sugar a bit of molasses a teaspoon tena poon 0 of r vinegar and butter cooked to gether in any quantity cherry fritters mix one fourth of a cup each of corn starch flour and one half cup of sugar with iab one fourth teas teaspoon roon of salt add gradually to two cups cops of SLI fc tided milk with ith the yolks of three eggs beaten and diluted with one fourth cup of cold milk cook 15 minutes in a double boiler stir ring constantly until thickened add one half cup of maraschino ch cherrier errien cut into litkea lit keB pour into a buttered shallow tin and cool on a L t ard cut into squares or diamonds dip into lour flour egg and crumbs and fry in deep fat serve with a sauce made from the aber ry chocolate nut pudding mix alix one cup 0 of soft bread crumbs with two cups of scalded milk one tup cup ot of chopped clack black walnut meats one half teaspoon of salts salt three fourths of a cup of and the yolks of two eggs slightly beaten cut and fold in the beaten whites of two eggs and one teaspoon of varilla vanilla turn into but molds or gem PROS and bake in f r moderate oven serve alth ith a hard sauce bervick Bervi cL 1 |