The National home cook book

PRESH FRUIT ICING—Take about three isdiamenye fruit may be used. This gives a real, fresh berry taste MAPLE FILLING—Boil a cup of good maple sirup 12 whites of two eggs, add chopped nuts and raising. It. MAPLE FONDANT—Filling: Cook two cups maple until a little makes a soft ball in water. Take from sto cool a little, then beat until it grains, adding a little at righ BC ERIE - MILK FROSTING—One cup white sugar, five tablespoons of sweet milk; boil together five minutes; take off fire and stir hard till cold; then spread on cake. This is sufficient for loaf or layer cake. a = aa _ RAISIN FILLING—One cup sugar, 10 tablespoons water, N _ whites of two eggs; boil sugar and water till it strings, pour aie the beaten egg whites and add half a pound finely chopped | aisins. ie ‘ WHIPPED CREAM AND EGG FROSTING—Some one asked how to beat cream to the right consistency for use. wy IT have always found an egg beater the best for this purpose. Another asked how to beat eggs, for frosting. A fork is best. Be sure your dish used is perfectly dry, and fork also. A little moisture will sometimes spoil your egg. A pinch of | salt will help. i valet ene Fol. if you are in a hurry and your egg frosting fails, make one . this way: One cup sugar, five teaspoons milk, boil hard five - minutes, flavor with vanilla or other flavoring, and spread ' quickly. uel WHITE ICING—One and one-half cups granulated sugar, one-half cup water; boil until it spins a thread. Beat whites of two eggs stiff, stir or beat the sirup into whites, flavor with extract. In using granulated sugar, if a recipe calls for two cups sugar, you only dare use 1% cups, as it is heavy. Use full amount soft white or brown sugar. at Fritters | o FRITTER BATTER—One cup flour, rounded teaspoon bak-— ing powder, half a teaspoon of salt, mixed together. Beat the yolks of two eggs and one teaspoon sugar together. Add one tablespoon melted butter, beat hard for a minute, add a cup of. milk, then the prepared flour and beaten whites of the eggs. Do not mix until you are ready to cook the fritters, Drop large. spoonfuls of the batter into hot fat; when a golden brown, — take out with skimmer and dry on hot colander. TER CORN FRITTERS—Make a batter of one pint of sweet milk, one egg, one teaspoon sugar, one teaspoon baking powder 1% cups of flour, one-half teaspoon salt; into the batter stir lightly two cups corn (either canned or fresh) and drop batter by the tablespoonful into a kettle of hot fat. Cook a golden brown and serve. with maple sirup. : fn CREAM CORN FRITTERS—To one pint of pulped corn add two beaten eggs, two tablespoons thick Sweet cream, ono6 tablespoon melted butter, and a_scant half cup sifted flour, with salt and pepper to taste. Fry in deep fat, or on hot, greased griddle. Se fee: JELLY FRITTERS—One-fourth cup butter (scant), one- half cup boiling water, one-half cup flour, two eggs. Put_the butter in a small sauce pan and pour _in the water and as soon as it reaches boiling point add the FLOUR ALL AT ONCK and stir until mixture leaves sides of the sauce pan. Remove from the fire and add eggs UNBEATEN, one at a time, beat- ging all the time. Drop by spoonfuls into deep fat. Drain, then make an opening with a fork and fill with preserves or any kind of jelly; sprinkle ‘with powdered sugar. These are served with roast beef. NSS. When these are frying, as soon as they are brown on one side they pop over on the other side. It is interesting to watch them. .- ate seat This dough is improved if put in a cool place a day before » frying. . ae = FISH FRITTERS—Make a sauce of one tablespoonful of é flour, one tablespoonful of butter and one-half cup of milk, cook until quite stiff, mix in one cupful of shredded fish, add one egg well beaten, salt and pepper to taste. Have as thick as for a batter, drop into boiling hot fat. Serve at once, —