Mary Jane's cook book

spoons. Flour. Beat the eggs, add shortening, sugar and 1 cup of flour sifted with the baking powder. Add more flour to make stiff dough and roll very thin. Cut in 3-inch squares and in each cut several slits. Fry in deep, hot fat and roll in powdered sugar. CORN FRITTERS. Corn, 1 can. Eggs, 2. Sugar, 1 teaspoon. Milk, 1 cup. Salt, 2 teaspoons. Butter, 2 tablespoons. Flour, 2 cups To the corn (fresh corn cut from the cob may be used) add sugar, seasoning, beaten eggs, milk, butter, melted, and flour, sifted before measuring. Drop by spoonfuls into deep, hot fat and brown for 2 or 3 minutes. Drain and serve with butter and sugar or maple syrup. BALLOONS. Water, 1 cup. Flour, 1 cup. Butter, 1 tablespoon. Eggs, 3. Bring the water to the boiling point and add the butter. When butter is melted add the flour and beat with a fork or wire whip until it is smooth and leaves the sides of the pan. Remove from the fire and add three eggs, one at a time, beating vigorously each one before adding the next. Let stand until cold. When ready to serve drop a spoonful at a time into deep, moderately hot fat and fry about 15 minutes. Remove and drain on unglazed paper. They will puff into round hollow balls. Fry only a few at a time and keep well separated. Sprinkle with powdered sugar and serve with lemon sauce made as follows: Lemons, l1/^. Powdered sugar, 1 cup. Boiling water, i/2 cup. Strain the juice of the lemons, add the sugar, then the boiling water. Serve at once. VENETIAN FRITTERS. Rice, 2-3 cup. Large apple, 1. Milk, % pint. Flour, 1 tablespoon. Sugar, 2 tablespoons. Baking powder, y2 teaspoon. Butter, 2 tablespoons. Egg yolks, 4. Currants, 1/2 cup. Boil rice in milk till tender and milk is absorbed. Remove from fire and add butter, sugar, flour and egg yolks. Return to fire till hot then add the apples, peeled, cored and minced, and the currants, well washed. Drop by tablespoons in deep, hot lard and fry a golden brown. Serve with sugar. Mme. X., Eoxbury. FILLED FRITTERS. Use a good raised biscuit dough. When it has risen once, turn out on a floured board and let rise until light. Roll to %-inch thickness and cut into circles with a fluted cookie cutter. Put a teaspoonful of jam in the centre of the circle. Wet the edges and cover with a second circle. Press the edges lightly together and fry in deep, hot fat. OLD FASHIONED FRIED CAKES. Sour milk, 1 coffee cup. Egg, 1. Flour, 11/2 tea cups. Soda, 1 heaping teaspoon. Rye meal, iy2 tea cups. Salt. Molasses, 1 scant cup. Mixed spices. Mix well and drop from spoon into deep, hot fat. Fry till golden brown. Serve hot with maple syrup. Miss E. M. F., Southborough. FRIED RYE CAKES. Rye meal, % cup. Sugar, 1 tablespoon. Flour, % cup. Baking powder 2 teaspoons. Salt, y2 teaspoon. Milk, y2 cup. Egg, 1. Mix the meal, flour, salt, sugar and baking powrder. Stir in the milk and the egg, beaten light. Beat thoroughly and drop by teaspoons into deep, hot fat. Cook till they turn over and brown and do not stick to the fork. DOUGHNUTS. Sugar, 1 cup. Nutmeg, a pinch. Eggs, 2. Flour, 2 cups. Milk, 1 cup. Baking powder, 3 teaspoons. Ginger, a pinch. Salt.