The Pattern cook-book

before using it for the sponge, thus preventing a chance of its becoming sour. Roll the doughnuts in confectioners' sugar when cold. CRULLERS. Three eggs. One tea-spoonful of salt. Flour to thicken. Three table-spoonfuls of milk. Six table-spoonfuls of melted butter. Six table-spoonfuls of sugar. Rub the butter, salt and sugar together, add the beaten eggs and the milk and flour enough to roll out the dough. Roll half an inch thick, cut out and fry in hot lard as previously directed. FRIED CAKES. Three eggs. One and a-half cupful of sugar. One cupful of milk. Three table-spoonfuls of melted butter. Flour to thicken. One tea-spoonful of salt. One tea-spoonful of cinnamon. One-half tea-spoonful of nutmeg. Three tea-spoonfuls of baking powder. Place the sugar, salt, spice and baking powder in a little flour, and mix well, sifting all through a flour sieve. Beat the eggs light, and add them to the milk. Then stir the two mixtures well together, and add just enough more flour to admit of rolling nicely. Roll the dough half an inch thick, cut out with a round cutter, and fry in hot lard. FRITTERS. These are fried the same as doughnuts in plenty of hot lard ; they are not, however, made thick enough to roll out, but are dropped from a spoon, being only a thick batter. Fritters are either made plain and served with hot syrup or are seasoned with fruits, vegetables, clams or oysters stirred into the batter. Recipes for the latter varieties will be found under their respective headings. Fruit fritters are made by dropping the fruit into the plain batter and then frying. Fritters are always served hot. PLAIN FRITTERS. One egg. One-half pint of sweet milk. Flour to thicken. One-half tea-spoonful of salt. One tea-spoonful of baking-powder. Place all the ingredients together, beating the egg well before adding it, and using enough flour to make a thick batter. It should not run from a spoon, but should be thick enough to be dropped by the spoonful. Serve with hot sugar syrup or hot maple syrup. SOUR MILK FRITTERS. One coffee-cupful -of sour milk. One egg. Flour to thicken. . One tea-spoonful of soda. Two table-spoonfuls of melted butter. Mix together the same as in the preceding recipe, fry, and serve hot. CEREALS FOR BREAKFAST. There is scarcely a household nowadays in which some kind of mush or porridge does not form a portion of the morning meal. The grain preparations are almost innumerable, and many of them are crushed or steamed so that the time required to cook is greatly diminished. Many people, however, prefer wheat or oats that are unrolled, and these require long cooking to make them digestible. The names of a few cereals are here given, together with a brief description of each. Cracked wheat — Whole wheat grains. Farina — Made from wheat. Hominy — Made from Indian corn, the grain being left nearly whole. Grits — Fine hominy. Samp — Made from corn, which is merely broken into a number of pieces. Hulled Corn — The corn soaked to remove the hulls. Cerealine — Made from corn. Oatmeal — This is made in three grades of fineness, the coarsest being known as " B B." This is simply the whole oats minus the husks and is the kind used by the Scotch people. OATMEAL MUSH. If the coarse meal is used, allow