The National home cook book

FRUIT FRITTERS—Make a plain batter, then add one cupful each of finely chopped raisins, dates, and nut meats. Drop in hot fat and fry a golden brown, sprinkle with powdered sugar and serve. PINEAPPLE FRITTERS—Make special batter by creaming one-half ounce butter, into which a large tablespoon of siftec flour is stirred, then one-half teaspoonful of salt and sufficient rich cream to make it proper consistency. Add yolks two eggs, well whisked, and whites whipped to a stiff froth. Leave for an hour or so. Whip up well again just before using. Fresh pineapple thinly sliced should be dipped into batter, fried for about eight minutes, drained well and served very hot. TO PREVENT FRITTERS FROM SOAKING FAT: If a teaspoonful of good vinegar is put with the lard in which fritters, croquettes or potatoes are to be fried, and the lard heated slowly, you will find that these articles of food will not soak up the fat, and they will be very crisp and light. Two tablespoons flour, soaked in, season with salt and pepper. ‘pour it over bacon and serve at once. a BACON AND BANANAS—Chill and broil slices of bacon. x - then transfer to a hot platter. Have ready two or three large ripe bananas peeled and cut into rather thick rounds. Drain off nearly all the bacon grease, return the frying pan to the ‘fire and turn the bananas into it. Sprinkle lightly with sugar and brown the slices on both sides. Heap the bacon in the —— ~ eenter of the platter and arrange the bananas around it in a border. Serve very hot. Syl ~ BACON AND CORN—One and one-half cups corn cut from the cob. Have bacon sliced very. thin and fry in usual way. Take — - up bacon, pour out extra grease and fry corn-in same frying ~ - pan, letting it brown nicely and stirring to prevent burning. Serve both on hot plates or platter, piling corn in center surrounded by the crisp slices of bacon garnished with parsley. ; BACON FRAZE—Dip thin slices of bacon in a batter of eggs, milk and flour; lay the bacon in a hot frying pan, pour the batter over it, brown both sides, dish on a hot platter and serve with corn muffins, BACON (Fried)—Put a teaspoonful of New Orleans molasses. in the pan in which the bacon is fried. It comes out crisp ~ _ brown and sweet and devoid of that strong flavor which it often has. BAKED BEEF HEART—Cut a beef heart in two, wash, take out strings, rub with salt and pepper, fill with i680 any is left, chop fine, cook, make gravy and pour over . buts tered slices of toast. BAKED HAM—If you want something good try this way for cooking hams: Get a whole ham, boil 20 minutes to the pound, remove all brown skin, put in baking pan, fat sid up, stick in whole cloves (about a dozen); mix one-half cu flour and one-half cup brown sugar together and put over top; makes hard, crisp and also flavors ham. Bake one hour. og _*& % % 2 Try baking thick slices of ham with a pint of milk over it. Let the ham stand in boiling water for about a minute, then put a pinch of sugar, pepper, salt and butter on it, then the milk. “This should bake an hour in moderate oven. When potatoes are partially boiled add them in with the ham frequently. eg * ~ & * . BAKED LIVER—One and one-half pounds calf's liver in one piece (enough for four persons). Soak 10 minutes in weak salt water, take off thin white skin, score about one inch “Make gravy of onion, bacon fat and water. ; BAKED PIGS' FEET WITH TOMATO SAUCE—Soak previously salted pigs' feet in cold water one hour, trim nicely, dip in beaten ~ egg and crackers rolled fine, place in dripping pan with a speck of butter, cover bottom of dish with water. Bake three-fourths hour, serve with tomato sauce, made with tomate 5 “onions, piece of butter and thickening.