The Aunts' Cook Book

1 cupful flour 1 tablespoonful baking- % cupful milk powder 2 well-beaten eggs J^ teaspoon salt Mix corn, eggs, milk, and sugar. Mix flour, salt and bakingpowder. Combine mixtures. Bake in rather hot oven. Aunt Virginia's Corn Fritters Take 1 dozen ears of corn. Cut the grains down the center, and scrap all the corn off the cob. Stir in gradually flour to make it thick, and enough to drop from the spoon. Three eggs beaten lightly, salt and pepper to taste. Fry in boiling lard. Miscellaneous Meats 43 Aunt Robbie's Tomato Fritters 1 can tomatoes few grains cayenne 6 cloves 3/4 cup butter }/s cup sugar ^ cup corn starch 3 slices onion 1 egg 1 teaspoon salt Cook first four ingredients 20 minutes, rub all through a sieve except seeds, and season with salt and pepper. Melt butter and when bubbling, add corn-starch and tomato gradually. Cook 2 minutes, then add egg slightly beaten. Pour into a buttered, shallow pan and cool. Turn on a board, cut in squares, diamonds or strips. Roll in crumbs and fry in deep fat. Drain. Aunt Robbie's Yorkshire Pudding 1 cup milk 2 eggs 1 cup flour 1/2 teaspoonful salt Beat eggs till light. Add milk and flour. Beat with eggbeater. Grease well bread-pans with roast-beef fat and pour in mixture. Bake 30 to 40 minutes. Cut up and serve around roast. Aunt Elinor's Dumplings J^ pint of flour 2 teaspoonsful baking-powder 3^ teaspoonful salt milk Mix flour, salt and baking-powder. Add enough milk to make rather soft dough. Drop dumplings into hot stew and cook steadily for 12 minutes (covered). 44 Miscellaneous Meats Aunt DelPs Baked Oranges Cut oranges in half, leaving the skins on. Make syrup of sugar and water. Pour over oranges and bake. Serve with game. I've never found a viand that could so allay all grief And sooth the cockles of the heart as rare roast beef. Eugene Field A story is told of Thackery in regard to his love of tripe and onions. He had accepted an invitation to dinner, but happening to stop at his favorite chop-house in the course of the same afternoon, he was informed that they would serve tripe and onions that evening. He forthwith sent the following message to his intended hostess: — "I have found an old friend and cannot leave him." One of the dedicatees of this book when a little girl asked one day at luncheon, "What was hash when it was alive?" EGGS AND ENTREES Aunt Elizabeth's Cheese Souffle 2 tablespoons butter J^ cup grated Old English 3 tablespoons flour or Young American J^ cup scalded milk cheese ^ teaspoon salt Yolks 3 eggs Few grains cayenne Whites 3 eggs Melt butter, add flour, and when well mixed, add gradually scalded milk. Then add salt, cayenne and cheese. Remove from iire. Add yolks of eggs (beaten until lemon colored.) Cool mixture and cut and fold in whites of eggs (beaten stiff and dry.) Pour into a buttered baking dish and bake 20 n in a slow oven. Serve at once. 46 Eggs and Entrees Aunt Robbie's Scrambled Eggs 1 tablespoonful of butter 3^ cupful milk 6 or 8 eggs salt Heat butter in frying-pan. Pour in the eggs and milk. Break up yolks of eggs with fork and stir constantly until cooked, scraping from sides and bottom of pan as it adheres. Add salt just before it is cooked. Cook over slow fire and do not let get too hard. Serve at once. Aunt Elinor's Spanish Scrambled Eggs (for chafing-dish) 3 tablespoonsful butter 1 cupful pealed and cut-up 1 chopped onion mushrooms 1 tablespoonful flour 6 eggs, beaten 13^ cups tomatoes, salt and pepper not strained H cupful chopped green peppers or pimentoes Melt butter. Cook onion in it till yellow. Add flour and stir till smooth. Add tomatoes and mushrooms, green peppers or pimentoes. Stir about 4 minutes. Add beaten eggs very slowly and finish cooking over hot water. Serve on buttered toast. Aunt Elinor's Plain Omelet