Mazdaznan encyclopedia of dietetics and home cook book

To one can tomatoes add four cloves, two bay leaves, one tablespoonful finely chopped parsley, pinch of cayenne pepper, two tablespoonfuls scraped onion, one-half cupful toasted bread crumbs ; put in saucepan and cook on fire for ten minutes. Take off fire and rub thru sieve all that is possible. Return to fire and add three tablespoonfuls sugar, one teaspoonful salt, three tablespoonfuls cocoanut butter or two tablespoonfuls olive oil ; when boiling begins add two tablespoonfuls flour mixed to a smooth paste with a little cold water ; boil two minutes, then pour into shallow dish to set. When cold and firm, turn out, cut into slices of various shapes, roll in beaten egg, then cracker-dust and fry to a golden brown in hot oil. Garnish with parsley and serve with catsup. APPLE FRITTERS. To one cupful whole-wheat flour add yolks of two eggs, one-half pint milk, one tablespoonful olive oil ; beat until smooth. Grate slowly three peeled apples into the batter; then add the beaten whites of the eggs. Drop with tablespoon into hot oil. Serve as desired. Instead of apples, seeded prunes, peaches or other fruits may be used. Put grape juice and powdered sugar over the fruit, let stand for one hour, turn once, then dip in batter as used for apple fritters and fry in oil. SALSIFY FRITTERS. Take one dozen oyster plants ; throw each piece, as soon as washed and scraped, into water to prevent discoloration. Cut into slices and boil in saucepan over fire until tender. Drain and mash thru colander; add one tablespoonful flour, one level teaspoonful salt, two well-beaten eggs; mix and drop with spoon into hot oil. When browned, serve with sauce to taste. BANANA FRITTERS. Cut into halves crosswise six peeled bananas, put in dish and sprinkle over one-half cupful powdered sugar, then pour on the juice of two large navel oranges ; set in cool place one hour, turning occasionally. Roll alternately several times in beaten egg and cracker-dust and fry in hot oil. Serve with sauce to taste. Other fruit may be used in place of banana for variety. PARSNIP FRITTERS. Scrape or pare (according to age) four parsnips, cut in small pieces and boil until soft. When done drain off water and mash fine ; add one egg well beaten, one tablespoonful of flour, one-quarter teaspoonful salt and a dash of cayenne pepper. Mix well and form into cakes ; fry in olive oil until brown. With these fritters serve (if you eat them) potatoes au Gratin — made as follows : Six or seven cold boiled potatoes, four heaping tablespoonfuls grated cheese, one cup cream, one cup milk, yolks of three eggs, two table- spoonfuls olive oil, one tablespoonful flour ; salt and cayenne pepper to taste. Put the cream and milk over the fire in a saucepan and add the flour mixed in the oil, when beginning to boil ; stir until smooth, then take from the fire. Now add the yolks well beaten, the cheese, salt and a dash of cayenne pepper and mix. Put a layer of this sauce in the bottom of a baking dish, then a layer of potatoes cut up in small bits, then more sauce and more potatoes until the dish is filled, or rather, until all the sauce and potatoes have been put in ; sprinkle an extra tablespoonful or two over the top and place in a hot oven for ten minutes to brown. Serve in the dish in which it was baked. This makes a delicious dinner with the addition of cream of bean soup.