The blue ribbon cook book

Mix the flour and water, then the butter, then the beaten eggs and a little salt. Have the cruller iron heated thoroughly in boiling lard. Be very careful to drain all the lard from the iron, dip into some of the batter which you have put into a pint cup, being careful not to let the iron touch the bottom or sides of the cup; then dip in boiling lard and fry to a nice brown; remove from the iron and heat it again. Serve plain this way as a garnish, or sprinkle with cinnamon sugar as a cruller. CHOCOLATE. 1J squares Baker's chocolate. Few grains salt. 4 tablespoons sugar. 1 cup boiling water. 3 cups milk and cream. Scald milk and cream. Melt chocolate in small saucepan placed over hot water, add sugar, salt, and gradually boiling water; when smooth, place on range and boil one minute; add to scalded milk and cream; mill, and serve in chocolate cups with whipped cream. One and one half ounces vanilla chocolate may be substituted for Baker's chocolate; being sweetened, less sugar is required. QUEEN FRITTERS. One quarter (scant) cup of butter, one half cup of boiling water, one half cup of flour, two eggs. Put butter in small saucepan, and pour on water. As soon as the water reaches boiling point add flour all at once, and stir until mixture leaves sides of saucepan. Remove from fire and add eggs unbeaten, one at a time, beating mixture thoroughly between eggs. Drop by spoonfuls and fry in deep fat until well browned. Drain, make an opening and fill with preserves or fresh fruits. Sprinkle with sugar. APPLE FRITTERS. 1 cup of flour. 1/2 cup of water. 1 tablespoon sugar. J tablespoon olive oil or J teaspoon salt. Snowflake oil. White of 1 egg. 2 medium sized sour apples. Mix flour, sugar, and salt, add water gradually; then oil and white of egg beaten until stiff. Peel, core, and cut apples in eighths; then cut eighths in slices and stir into batter. Drop by spoonfuls and fry in deep fat. Drain on brown paper and sprinkle with powdered sugar. Serve hot. SWEDISH TIMBALS. One pint of flour, less two tablespoonfuls, one half pint sweet milk, three eggs, two tablespoonfuls olive oil or Snowflake oil, one teaspoonful of salt. Stir flour and milk to perfectly smooth batter, add oil, then salt and eggs. Dip timbal iron in boiling oil, then in batter, and then in fat; fill with fricasseed oysters with mushrooms. OMELET. Experience has taught us that an omelet is the most difficult to prepare of all egg dishes. In the first place an omelet pan should never be used for anything else. Before using, it is well to rub it with dry salt, to be sure it is perfectly smooth; and it is better to make several small omelets than to try to make one large one. Break from three to five eggs into a bowl, and beat twelve beats; sprinkle with salt and pepper and a few pieces of butter. Have the omelet pan hot, and put in just enough butter to cover the surface without being too greasy. Pour in the egg, and when it begins to cook, carefully cut it in several places so that the uncooked egg may cook evenly. Then take a broad knife and fold it over, placing the dish on which the omelet is to be served on top the omelet pan; lift the pan carefully and turn out on to the dish. Garnish with parsley. CREAM CHICKEN. 1 boiled chicken. 1 pint of cream. 1 tablespoon of butter. J cup green peppers. 1 tablespoon of flour. Salt, pepper, and celery. Sauce to taste. Melt one tablespoon of butter, add one tablespoon of flour, and when thoroughly blended add the cream and seasonings. Cook until thick, and add one half chicken which has been put through a meat grinder and one half cup of green peppers which have been parboiled and cut fine. Serve on buttered toast or patty shell. EQQ NOG. 12 eggs. 12 tablespoonfuls of sugar.