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Show I- Bntter for Fritters. Batter for General Use Yolks of two eggs, half cup of cold water; stir in one cup of Hour. If a little too thick i add a triflo moro water, half a teaspoon tea-spoon salt, one tablespoon olivo oil. ! Beat briskly, then add the stiffly beaten whites of tAvo eggs. Set asido for a ' few hours. The olive oil gives a beautiful beau-tiful brown tint to tho fritter which nothing olso will givo. Use deep, clear lard to fry them In. .' Doughnuts j Two tablespoons of melted butter, ; ono cup of sugar, two eggs, beaten lightly, ono cup milk, three cups of flour, three tcaspoonfuls of baking powder, ono teaspoon of salts, two tea-spoonfuls tea-spoonfuls of grated nutmeg; mix in tho order given and beat well; turn batter out on a floured board. and knead until firm; roll out to one-half inch thick-j thick-j ness and cut with doughnut cutter, fry in deep boiling lard and drain on )t brown paper; roll In powdered sugar pfa before serving. Pineapple Omelet, ;i Cook together two tablespoons each k of butter and flour; add ono cup of J grated pineapple and sugar and salt; i add to tho well-beaten yolks of flvo i cggB, fold in tiio stiffly beaten whites f of five eggs, cook two minutes In a but- tered pan, dry In the oven, fold, turn onto a hot platter, dust with powdered sugar and Bcorc with a hot Iron. Servo with grated pineapple. I Simple Littlo Calces. Cream five tablespoons sugar and one heaping tablespoon chicken fat, add pinch salt, one wcll-boatcn egg, half cup milk, ono and a half, cups pastry flour measured before sifting with ono teaspoon baking powder and half a teaspoon lemon extract Bako :Jn moderate oven in small cup cakes. This makes nine. Frost with choco-' choco-' late frosting or vary by adding half a cup seedless raisins or currants for tea table. ' Delicious cottage puddings with , chocolate sauco may bo made. Split teg twico and put two teaspoons grated 2S pineapple behvecn layers and generous gener-ous tablespoon whipped cream on top for a dolicious and fascinating dessert. des-sert. Meat Tic. A flno way to use left-over meat: Cut meat in small pieces, removing all excess-ot fat; beef, lamb, veal or pork, sllco medium-sized onion, ono teaspoon salt, dash of pepper, put in throe-quart basin with cooked diced potatoes. Pour over them all left-over gravy and water wa-ter enough to cover. Make crust as follows: Ono cup flour, ono heaping teaspoon lard, pinch vAvvx"""V"v' salt, little baking powder, teaspoon sugar, milk or water to mix, roll to fit basin, holes for steam, bake about half hour. , Hot "Wafer Gingerbread. Add half cup of boiling water to ono cup of molasses; mix and sift two and a quarter cups of flour, ono teaspoon soda, one and a half teaspoons of ginger, gin-ger, and half teaspoon of salt. Combine Com-bine mixtures, add four tablespoons of butter, and beat vigorously. Pour into in-to a shallow buttered pan and bako 25 minutes in a modcrato oven. Chicken fat tried out and clarified furnishes an excellent shortening and may bo UBed in placo of butter. Spiced Shoulder of Pork! Soak tho shoulder in water several hours after washing well, being suro that it ia well scraped, removing all tho smoked portions that might impart im-part a strong flavor. Place in a largo kettlo with cold water to cover; bring slowly to tho boiling point, then add pepper corns, wholo cloves and sago, a teaspoon of each, with a bay leaf, a bit of maco or nutmeg. After two hours of gentle cooking, -omovo tho skin from the shoulder and placo it in a baking pan, skin side up. Add half a cupful of vinegar, two tablespoons table-spoons of sugar and a cupful of water. Use this to baste the meat while roasting. roast-ing. Any left-over portions aro delicious deli-cious sliced cold. Potato Economy. When potatoes aro so high in price, It seems wasteful to even throw tho parings away, you'll And you can uso all parings very nicely by having baked bak-ed potatoes quite often and eating skins and all. With butter tho skins aro very good. Another way is to bake them cut In two lengthwiso; scoop out, add milk, butter, salt and pepper, stir until creamy, return to potato ' shells and brown in tho oven a few minutes. Cheese can be grated ' on top at times, and makes a pleasant change. Rlcp or chopped meat mixed with tho potatoes and put back in skins and browned makes a very nico dish. In this way tho skins can bo eaten. When pnring potatoes for mashing, first wash them thoroughly, using a stiff brush. Cook parings and use as a foundation for meat croquettes; cro-quettes; mash them, season with salt, pepper, butter and milk and half a beaten egg, form into cakes and fry; onion can bo added if desired. A nice soup can bo made by cooking parings until soft with one onion, celery or celery salt When done press through a sieve and add milk, a piece of butter, but-ter, salt and peppor. In this way every ev-ery bit of the precious potato is utilized. |