Powdered sugar can be sprinkled over them, or very nice served with foam sauce as dessert or entrees. Lucy Ames. FRITTERS, No. i. 3 cups sour milk, 2 teaspoonfuls so<la, i egg. Make thin batter with flour and fry. FRITTERS, No. 2. 3 cups warm water, i teaspoon cream tartar, J4 teaspoon soda, * egg, flour to make ihin batter, and fry. Addie Gray, Wesley, Me. 78 MACHUS COOK BOOK. DRY BREAD BAITER CAKES. 1 quart buttermilk, i quart bread crumbs ; soak till soft. Then to every quart of milk add 2 eggs, 2 teaspoonfuls soda, i teaspooti- ful salt, I tablespoonfullard, about 2 heaping cups fiour. Stir in enough flour to make them turn nicely. Maple syrup. Lucy Ames. APPLE FRITTERS. Make a batter with i cup sweet milk, i teaspoonful sugar, 2 eggs, whites and yolks beaten separately, 2 cups flour, i scant tea- spoonful baking powr'er mixed with the flour, chop some good tart apples✪ Apple Fritters, mix in the batter and fry in hot lard, same as doughnuts. Mrs. E. S. Robinson. WHEAT FRITTERS. 2 eggs, salt, I pint sweet milk or water, i tablespoonful baking powder, wheat ^our enough to thicken✪ Wheat Fritters. SALADS. SALAD DRESSING. I scant tablespoonful each of sugar, mustard and a little salt and cayenne pepper, mix well, add slowly ^ cup of cream, add 4 eggs beaten to a froth, add another ^ cup cream, add i cup of vinegar, scalding hot, very slowly. Cook all in a basin of boiling water until like soft custard, stirring all the while, after taking off add i cup of melted butter✪ Salad Dressing. Beat well. CORRIE F. MCGOULDRICK. SALAD DRESSING. Yolks of 3 eggs beaten light, 2 tablespoons sugar, i of mustard, I teaspoon salt, pinch red pepper, piece of butter half the size of ^^ ^SKf /^ ^up vinegar. Cook until it thickens, remove from stove, add whites of eggs beaten stiff. When cold add }4 pint whipped cream. Mrs. T. W. McCabe. ELLSWORTH SALAD DRESSING. Yolks of 3 eggs beaten light, i tablespoonful of sugar, i table- spoonful mustard, i teaspoonful of salt, pinch of red pepper, }4 cup of vinegar, cook until like custard, then remove and add whites of eggs well beaten. A little melted butter and j4 pint of whipped cream. 80 ^ MACHIAS COOK BOOK. BOILED SALAD DRESSING. 4 ^SSS, I tablespoonful mustard, x tablespoonful sugar, i table- spoonful salt, a pinch of cayennt* , i cup cream, 1 cup vinegar, scalded, yi cup melted butter. Mix mustard, salt and sugar well together, add % the milk, then the beaten eggs, then the rest of milk. Pour the scalded vinegar very slowly on to the other in- gredients, stirring all the time, adding the butter the last thing, very slowly ; cook like soft custard in double boiler until thickened. Mrs. Amanda B. Longfellow. WALDORF SALAD. Fill the salad bowl with oranges cut in small pieces, alternating with bananas cut very fine ; cover wiih salad drcS:>iiig. DRESSING FOR SAME. 2 eggs separated, beat yolks smooth, add a dust of cayenne, a teaspoonful of mustard, salt, »dd ^ cupful vinegar, boiling, y^ cup- ful butter, melted, add last, the whites of two eggs beait- n stiff, cook until thick, when served add cream. Mrs. Geo. H. W>»ixing- SALAD DRESSING. Beat 3 eggs in a large bowl until very stiff, add i cup of sweet milk or cream, with ^fi a teaspoonful of salt, beat thoroughly, add }'2 cup of sharp vinegar, and '^ a tablespoonful of mustard, ^ cup of melted butter and beat again. Mix the mustard in a little vinegar to avoid lumps, set the bowl in a kettle of water and boil until the dressing thickens. Leave in a cool place until ready to serve, if too thick thin with milk. Mrs. C. C. Parker. SALADS. &1 SALAD DRESSING.

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Powdered sugar can be sprinkled over them, or very nice served with foam sauce as dessert or entrees. Lucy Ames. FRITTERS, No. i. 3 cups sour milk, 2 teaspoonfuls so<la, i egg. Make thin batter with flour and fry. FRITTERS, No. 2. 3 cups warm water, i teaspoon cream tartar, J4 teaspoon soda, * egg, flour to make ihin batter, and fry. Addie Gray, Wesley, Me. 78 MACHUS COOK BOOK. DRY BREAD BAITER CAKES. 1 quart buttermilk, i quart bread crumbs ; soak till soft. Then to every quart of milk add 2 eggs, 2 teaspoonfuls soda, i teaspooti- ful salt, I tablespoonfullard, about 2 heaping cups fiour. Stir in enough flour to make them turn nicely. Maple syrup. Lucy Ames. APPLE FRITTERS. Make a batter with i cup sweet milk, i teaspoonful sugar, 2 eggs, whites and yolks beaten separately, 2 cups flour, i scant tea- spoonful baking powr'er mixed with the flour, chop some good tart apples, mix in the batter and fry in hot lard, same as doughnuts. Mrs. E. S. Robinson. WHEAT FRITTERS. 2 eggs, salt, I pint sweet milk or water, i tablespoonful baking powder, wheat ^our enough to thicken. SALADS. SALAD DRESSING. I scant tablespoonful each of sugar, mustard and a little salt and cayenne pepper, mix well, add slowly ^ cup of cream, add 4 eggs beaten to a froth, add another ^ cup cream, add i cup of vinegar, scalding hot, very slowly. Cook all in a basin of boiling water until like soft custard, stirring all the while, after taking off add i cup of melted butter. Beat well. CORRIE F. MCGOULDRICK. SALAD DRESSING. Yolks of 3 eggs beaten light, 2 tablespoons sugar, i of mustard, I teaspoon salt, pinch red pepper, piece of butter half the size of ^^ ^SKf /^ ^up vinegar. Cook until it thickens, remove from stove, add whites of eggs beaten stiff. When cold add }4 pint whipped cream. Mrs. T. W. McCabe. ELLSWORTH SALAD DRESSING. Yolks of 3 eggs beaten light, i tablespoonful of sugar, i table- spoonful mustard, i teaspoonful of salt, pinch of red pepper, }4 cup of vinegar, cook until like custard, then remove and add whites of eggs well beaten. A little melted butter and j4 pint of whipped cream. 80 ^ MACHIAS COOK BOOK. BOILED SALAD DRESSING. 4 ^SSS, I tablespoonful mustard, x tablespoonful sugar, i table- spoonful salt, a pinch of cayennt* , i cup cream, 1 cup vinegar, scalded, yi cup melted butter. Mix mustard, salt and sugar well together, add % the milk, then the beaten eggs, then the rest of milk. Pour the scalded vinegar very slowly on to the other in- gredients, stirring all the time, adding the butter the last thing, very slowly ; cook like soft custard in double boiler until thickened. Mrs. Amanda B. Longfellow. WALDORF SALAD. Fill the salad bowl with oranges cut in small pieces, alternating with bananas cut very fine ; cover wiih salad drcS:>iiig. DRESSING FOR SAME. 2 eggs separated, beat yolks smooth, add a dust of cayenne, a teaspoonful of mustard, salt, »dd ^ cupful vinegar, boiling, y^ cup- ful butter, melted, add last, the whites of two eggs beait- n stiff, cook until thick, when served add cream. Mrs. Geo. H. W>»ixing- SALAD DRESSING. Beat 3 eggs in a large bowl until very stiff, add i cup of sweet milk or cream, with ^fi a teaspoonful of salt, beat thoroughly, add }'2 cup of sharp vinegar, and '^ a tablespoonful of mustard, ^ cup of melted butter and beat again. Mix the mustard in a little vinegar to avoid lumps, set the bowl in a kettle of water and boil until the dressing thickens. Leave in a cool place until ready to serve, if too thick thin with milk. Mrs. C. C. Parker. SALADS. &1 SALAD DRESSING.

Machias Cook Book