| OCR Text |
Show Recipes. PARKER HOUSE ROLLS. Dissolve 1 rounded tablespoon of butter but-ter in a pint of hot milk, when luke warm stir In 1 quart of flour and 1 beaten egg, a little salt and a teacup of yeast, work Into dough until smooth. If winter, set In a warm place; If summer, sum-mer, a cool one to rise. In the morning work softly and roll out one-half Inch and cut into rolls and set to rise for thirty minutes when they will be ready to bake. They are delicious. CORN OYSTERS. Grate raw corn from the cob,-and to 1 cup of pulp add 1 egg well beaten, 4 , cup of flour and season with salt and pepper to taste. Drop by spoonfuls about the size of an oyster in deep fat or on a well greased hot griddle. SWEETBREADS. Scald In salted water, remove stringy part, put in cold water five or ten minutes, min-utes, drain In towel, dip in egg and then cracker crumbs, fry in butter or lard mixed. They can be boiled plain. BANANA SNOWBALL. Place in a double boiler 1 pint of milk, 2 tablespoons of sugar, and the yolks of 2 eggs, a pinch of salt and butter, but-ter, the size of a walnut. Add 1 tea-spon tea-spon of corstarch. Still over the fire until thick. Then add a little vanilla flavoring. When custard is cold beat the 2 whites to a stiff froth. Mix with 2 tablespoonfuls of sugar. But 2 bananas into slices and place in a dish. Pour over the custard and put whites of eggs on top in shape of snowballs. MAPLE SUGAR CAKE. Shave enough maple sugar to fill 2 cups. Add to this 2 eggs, beaten thoroughly, thor-oughly, 1 cup sour milk, 1 teaspoon of soda, Vt cup melted butter. Stir as stiff ' as possible with flour, as the sugar dlo- 1 'solves at it becomes heated. Bake In a loaf, and ice with maple icing. 1 |
