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Show 1 The Kitchen I Cream Eclairs. Boll together for one moment one cup of water, half a cup of butter and one cup of flour, set away to cool and then stir in, one at a time, three eggs, not beaten, drop into greased pans and bake. After baking, which must bo done In a steady oven, let them cool, cut a silt in the side and insert tho filling. Maplo "Walnut Tapioca. Heat one pint of milk In double boiler, boil-er, stir in carefully two tablespoons minute tapioca. Cook 15 minutes, then add the well beaton yolkB of two eggs and a pinch of salt, but no sugar. Stir for throe minutes, then let cool. Take two-thirds cup thick maple syrup and beat Into the cool tapioca, and ono cup English walnut meats closely chopped. Serve cold with whipped cream and place half nut meat on top. Maple Blancmange. Make ono-fourth of the amount for a family of two, using ono rounding tablespoon of cornstarch, half of a cup of syrup and a cup of milk. The printed print-ed rule runs thus: Mix five level tablespoons ta-blespoons of cornstarch with one and a half cupb of inapio syrup until smooth; add one saltspoon of salt and half saltspoon of soda, and then pour the mixture slowly Into one quart of scalding milk. Cook for 20 minutes, stirring frequently; pour it into small wot molds and serve cold with cream, either plain or whipped. When quartering quar-tering this rule use the merest suspicion suspi-cion of soda and salt Of course, too much would ruin tho pudding. Filling One pint milk, two tablespoons table-spoons of flour, two eggB, ono cup sugar, a llttlo salt Let milk and sugar boil and stir milk and flour until well mixed. Oyster Soup. Two quarts milk, a head of celery, one-half or three-quarter pound of butter, one cup rolled crackers, salt, pinch of rod pepper. Boll the milk with tho colery, strain off the celery put tho milk back on tho stove, add butter, seasonings, 100 oysters (or one may use a smaller quantity). Lot it simmer onco or twice, or until the edges of tho oysters curl; thicken with tho cracker and servo very hot with oyster crackers. Very delicious. Caramel Coko With Butter Frosting. Ono and one-half cups sugar, scant half cup butter, half cup sour mPk half cup chocolate dissolved in half cup boiling water, two eggs, two cups flour, flavor to tasto, ono teaspoon soda, so-da, pinch of salt Butter frosting Ono cup confectioners' confec-tioners' sugar, one tablespoon butlor, one tablespoon milk, ono tablespoon coffee or cocoa, ono-qu2rter teaspoon flavoring. Mix well with spoon, then beat with silver fork until creamy. Cracker Italsln Pudding. Six largo crackers split and well buttered. Place buttered side up in dish; pour over ono quart of warm milk and let stand over night In the morning take two eggs well beaten, half oup sugar, half teaspoon each of nutmeg, cinnamon, allspice, one-quarter teaspoon each of clove, mace, salt Mix sugar and spice and salt together, then add tho well-beaten eggs, now two-thirds cup seeded raisins. Fut layer of crackers In pudding dish, layer lay-er of raisins spread over all mixture of spice, sugar and eggs. Do this until un-til all Ingredients are used, then add ono cup more of milk. Bake in slow ovon two hours. Keep covored first, then uncover, and If not wot enough add moro milk, and when all soaked in add more. Fried Scallops. Clean ono quart of scallops, turn Into In-to a saucepan and cook until thoy begin be-gin to shrivel. Drain- and dry between towels. Season with salt and pepper, roll In fine crumbs, dip In egg, again in crumbs and fry two minutes in deep fat, then drain on brown paper. This Is my way of frying them, You can dip In tho following batter: Two oggs, ono teaspoon salt, one-eighth teaspoon popper, one cup of bread flour, thrco-quarter thrco-quarter cup milk. Beat eggs until light, add salt and pepper and add nilix. slowly to flour. Stir until smooth and well mixed. Combine mixtures. |
