The Institute cook book

Choose sour apples; pare, core and cut them into small slices. Stir into fritter batter and fry in boiling hot fat. Drain on paper: sprinkle with powdered sugar and serve. Planned (or a Family of Four BANANA FRITTERS 3 bananas 14 teaspoon salt 1 cup flour Vs cup milk 1 teaspoon baking powder 1 teaspoon lemon juice 11/2 tablespoons sugar 1 egg Mash the bananas and mix the flour with the salt, sugar and baking powder. Combine the dry ingredients with the bananas, alternating with the milk. Add lemon juice and the egg, beaten light. Drop by spoonfuls into deep fat and fry. Drain on paper and sprinkle with powdered sugar. BEEF KROMESKIES 1 tablespoon butter 1 teaspoon salt 1 tablespoon flour Dash of pepper 1 cup milk 1 tablespoon parsley 1 pint cold beef 1 teaspoon onion juice Melt the butter; add the flour; then the milk gradually, stirring to prevent lumps. Cook until it thickens ; mix in the chopped beef and seasonings and set aside to cool. When cool form into small cylinders- dip each in fritter batter and fry in smoking hot fat. ROMAN GNOCCHI V4 cup butter 2 cups milk Vi cup flour 2 egg yolks Vi cup cornstarch % cup grated cheese Melt the butter and cook the cornstarch and flour in it without browning. Add the milk and cook three minutes, stirring constantly. Add the yolks and a half cup of theese; pour into a .^hallow buttered pan and cool; cut into squares; place on a shallow dish; sprinkle with the remaining cheese and brown in the oven. RISSOLES Roll puff -paste into oblong pieces three by four inches; put a spoonful of creamed chicken, sweetbreads or mushrooms on one side; fold over and press the edges together, moistening slightly to make the edges stick. Brush with beaten egg and bake until a delicate brown. Planned for « TTIVr'T'DlJTC FamUy of Four JiiN 1 KJD<£/0 RICE TIMBALES Pack boiled rice into small buttered molds; let stand in hot water for fifteen minutes and serve as a garnish or as an entree with some sweet sauce. SWEDISH TIMBALES % cup flour 1/2 cup milk Vz teaspoon salt 1 egg 1 tablespoon olive oil Sift the flour and salt; add the milk and beaten egg gradually, beating constantly with a wire beater; add the oil and continue beating until the batter is perfectly smooth. Put the timbale iron in a kettle of hot fat for about twenty minutes. Take the bowl of batter in the left hand and hold it near the kettle of hot fat; with the right hand lift the iron from the fat; wipe it on soft paper; dip it into the batter, coating the iron to within three quarters of an inch from the top, allow the batter to dry and then dip it in the hot fat, holding the iron a little sidewise until it is in the fat; then turn perpendicularly and cook until the batter is a delicate brown. Take the iron out the same way it was put in, being very careful not to drop the timbale into the fat; drain the grease off and lay timbale on paper to drain. Wipe the drops of grease from the iron with a soft paper every time it is used. Fill the timbales with creamed fish, oysters, chicken or sweetbreads. TIMBALE OF MACARONI