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Show I POTATO AND NUT CROQUETTES. One i pf,und v. .iinu . on. pi mnd j Kooiird . m;,1'" ' '.vo tablespoons drip-Higs, drip-Higs, four teaspoons milk, two eg??. Hit. pepper, bread crumbs i Chop nut very fine Mash the nota-P0s. nota-P0s. .Melt drippincs In a pan, add mi!': i land potato.: Add yolk of one egg i Iwfll beaten nnd i onl. for ihree or four inute.-. Add the nuts and seasoning.' Spread out on a plate lo cool and divide di-vide into twelve portions. Shape into balls or croquetes, and brurh with re maining egg and roll in fine bread crumbs. Bake In moderate oven until brown or frv in de"p fat. iCHOCOLATE ICE CREAM COOKIES One-half cupful brown BUgar, one-half one-half cupful white sugar, one-half cupful cup-ful btter, two sqares melted chocolate, two-thirds cupful sour milk, one even lea spoonful soda, odp ocg, flour to roll thin, cut small and bake. Put together with white fronting made of powdered sugar .hot water and a little vanila and butler. Put frosting on the bot torn of one cookie and presr. another to it, as a sandwich. CORN PUDDING. Two cups popped corn, finelv pounded. pound-ed. Three cups milk. Three eggs, I beaten. Half cup brown sugar One j tablespoon butter. Three-quarters j teaspoon salt. Scald milk, pour over corn and let .stand one hour Add remaining inrrre- jdients. Turn into a buttered dish and. ibake in moderate oven until !irm.: Serve with cream or maple sirup EGGS ON TOAST Boil the required number of eegs until hard, then put the yolks and whites separately through a sieve.' Have ready slices of hot toast, and in jibe center of each put two spoonsful of be yolk, surrnundejng the odr with ine white. Over the whole pour, white sauce and servo hot. This is a delicious breakfast dish. nn |