Lowney's cook book

Arrange a layer in the bottom of a buttered baking dish. Sprinkle with salt and pepper and with one teaspoon finely chopped onion, and continue thus until dish is filled, then add one cup milk or chicken stock, cover with buttered and seasoned crumbs, and bake in hot oven until brown. Bechamel Cucumbers Pare four cucumbers, parboil four minutes, drain and let them stand in ice water one half hour. Cut in thin slices, cover with Bechamel Sauce, cook until tender, and serve on buttered triangles of toasted bread. Garnish with olive in center of each triangle and toast points. Banana fried in Crumbs Remove skin from six bananas, cut in halves lengthwise and crosswise. Sprinkle with salt and pepper and lemon juice, dip in flour, egg and crumbs, and fry in deep fat. Drain on brown paper, serve on folded napkin. Garnish with lemon and parsley. Serve with or without Lemon or Sherry Sauce. Farina Balls or Hominy Crescents I cup fariua or hominy 1 teaspoon salt ■^ cup milk I teaspoon paprika 1^ cups chicken stock few drops onion juice one egg Mix milk and chicken stock, add farina or hominy, and cook in double boiler forty minutes. Add remaining ingredients, cool, shape in balls or crescents, dip in crumbs, egg and crumbs. Fry in deep fat. Serve as an entree with a sweet sauce or as a garnish with game. Macaroni Timbales Boil twelve sticks of macaroni in salted water until tender, cut in rings. Line thickly buttered timbale molds with macaroni rings. Fill center with creamed macaroni, creamed fish, or Welsh Rarebit mixture. Cover with macaroni rings. Set molds in a pan of hot water and bake twenty minutes. Remove from molds and serve with Bechamel, Allemande, or Hollandaise Sauce as an entree ; or line a large mold and fill with creamed mushrooms, creamed sweetbreads, creamed chicken, veal or turkey, adding several beaten eggs to give the mixture right consistency. Prepared in this way it may be served for luncheon. Fritter Batter 1 cup flour \ cup milk 2 teaspoons baking powder 2 eggs \ teaspoon salt 1 tablespoon lemon juice Sift flour, baking powder and salt; add well-beaten eggs, lemon juice and milk. Beat well, strain if lumpy, and leave standing several hours, over night if possible. This recipe may be used for cooked parsnips, carrots, cauliflower, raw corn and nearly all fruits. Dip prepared vegetables or fruits in the batter, drain whole vegetables and fruits on a fork, fry in deep fat, and drain on brown paper. Mix small or chopped vegetables or fruit with the batter and drop in spoonfuls into hot fat. 150 lownet's cook book Corn Oysters 2 cups green corn pulp 1 tablespoon butter, melted 2 eggs \ teaspoon salt pepper and cayenne flour Cut the corn through the kernel with a sharp knife and remove pulp ; add remaining ingredients with enough flour to shape into small cakes. Saute in butter or pork fat or fry in deep fat. Green Pea Timbales Press one pint cooked peas through a sieve ; add four tablespoons milk or soup stock, few drops of onion juice, salt, pepper, cayenne, and the whites of three eggs, beaten until stiff. Press into buttered timbale molds, set in a pan of hot water, and bake in a slow oven until firm. Unmold, serve on hot platter. Garnish with a piece of parsley on the top of each timbale and Bechamel Sauce. Egg Plant baked in Shell