Buckeye cookery

skillet butter and lard or beef drippings in equal proportion, a hoe Naan : but not scorching; drop in little cakes about the size of an oyster a (for. this purpose using a tea-spoon); when brown turn and fry on the other side, watching constantly for fear of burning. If the fat is at the right heat, they will be light and delicious, Serve hot and keep dish well cov- M ae Tt 3It is better to beat whites of eggso a stiff froth and add. a 7 ust hefore frying.— Mrs. V. G. Hush, uae ewe: Minn. a Corn Fritters. One pound and a half pounds meal, one pint milk, s six eggs, one : whole egg) to mix the cream; fry in Biel cakes. —Mrs. M. K. Fr of Lemon FRITTERS. ree # One pound of eggs, one-half pound flour, one pound sugar (pulverized) ; bast the yolks well, add the flour and — and fresh lemon to make a put batter oN a ey of eihahd ; Died to oe aoe sae ob dont | lard. Put in some ; uate as ne : begins to smoke, after bubbling, drop i in by spoonfuls enough fritters | to fill the vessel without crowding. The cold batter will lower. the Mi temperature of the fat sufficiently to keep it at proper cooking cheat. The fritters will begin to brown very quickly, and should be . aed with a wire spoon. If they begin to color dark brown check the heat immediately. If these directions are followed accurately, they may be lifted from the fat and laid upon a napkin or folded paper comparatively free from grease. On _ folded paper comparatively free from grease. Dust the fritters . well with sugar and nutmeg, if agreeable. For supper eat them 80, | but for dinner some nice sauce should be served. Some persons - , substitute honey or maple syrup for sauce. Fritters bear a bad reputation, but when properly made, and eaten occasionally for ae change, are quite as wholesome as many of the messes recommended as s food for invalids | | . | | VANITIES. ; fi ra two eggs, stir in a pinch of salt and a half tea-spoon _ rose-water, add sifted flour till just thick enough to roll out, cut with a cake- cutter, and fry quickly in hot lard. Sift powdered sugar ‘on them while hot, and when cool put a tea-spoon of jelly in - the center of each one. Nice for tea or dessert.— Mrs. ‘DiC Har- 2 rington, | 4 nC an -GRIDDLE-CAKES. ix M@riddic-cates should be well Wee when first made, and are oa - tach lighter when the eggs are or nepng the ee to "hey are more See ‘and more ally Wroken ne iron. heavy, and serve the same side up as when taken from griddles. BuckWHEATr Gans ~ Buckwheat flour, when properly ground, is Corey Sree from - blast before grinding, and the greatest care taken through the tk whole process. Adulteration with rye or corn cheapens the flour, ; surpassed for griddle-cakes. To make batter, warm one pint sweet milk and one pint water (one may be cold and the other boiling) ; flour, beat well until smooth, add the rest of the milk and water, and last a tea-cup of yeast. Or, the same ingredients and propor- “sugar, and using one quart of water instead of one De each of mail nae water. —Miss S. A. Melehing. ‘S 3 Horsrorp beeen CAKES. __ a Mix * over night,” with warm water, a little salt, and a _table- ure each of acid and soda (or two heaping tea-spoons acid and one moderately heaping tea-spoon soda) of Horsford’s Bread Prepara- ‘ion—thinning the batter if necessary —and bake immediately on a hot ‘oe a ee a Pesnas PANCAKES. tions may be used except adding two table-spoons of molasses or of griddle-cakes, When ready to bake for breakfast, add one meas. : Tron ; | griddles, if properly cared for, need washing but seldom. Immediately after use they should be carefully wiped and put away out — of the dust, never to be used for any other purpose. Never turn “griddle-cakes the second time while baking, as it makes them : - grits, The grain should be run through the smutter with a strong —