The practical cookbook

Beat the eggs and add the milk. Pour gradually into the sifted flour and stir and beat till perfectly smooth. Add the salt. Shape on a timbale iron and fry in hot fat Heat the iron in the fat before using. If batter fails to adhere, the iron is too cold; if it cooks as soon as the iron is dipped into the batter, the iron is too hot. Fill with creamed meat or fish as a hot dish, or with fresh fruit, sugared, for dessert. Potato and Cheese Fritters 2 c. hot riced potato Spk. cayenne pepper \ c. grated cheese White of 1 egg I tsp, salt 2 egg yolks Spk. nutmeg 1 tb. flour D,:...t, Google Add flour, seasonings, and grated cheese to the potato. Mix well and add the eggs (well beaten). Drop by the spoonful into hot fat, fry a delicate brown, and drain on brown paper. Perfection Salad 1 tb. gran, gelatin f tsp. salt ^ c. cold water r tb. sugar I c. boiling water J c. chopped celery Juice of i lemon J c. shredded cabbage i c. vinegar i can chopped pimientos Soak gelatin in cold water. Add vinegar, lemon juice, boiling water, sugar, and salt. Strain ; when mixture begins to set, add remaining ingredients and mix thoroughly. Pour into molds and chill. Serve on nests of lettuce leaves. Garnish with Mayonnaise dressing- (p. 95). Frozen Fruit Salad 1 tb. butter ^ tsp. paprika 2 egg yolks {well beaten) Spk. cayenne pepper 3 tb. sugar f c. milk 3^^ tb. flour i c. vinegar I tsp. salt . I c. prepared fruit Use for the fruit any desired proportion of oranges, cherries, bananas, and pineapple. Be sure to remove all skin and seeds. Melt butter in top of double boiler. Mix the sugar, flour, and seasonings, add the egg yolks, turn into the double boiler, and add both milk and vinegar cold. Set over hot water and stir until mixture thickens. Remove from fire, beat 3 min., and chill. Add the fruit, put in molds (baking-powder boxes are good), and fasten a strip of cloth dipped in oil or melted fat around the seam to keep out moisture. Pack in ice and salt (2 parts ice to 1 part salt). Let stand 2 hr. Cut in slices and serve on lettuce leaves with Sweet French dressing (p. 96). If preferred, i tb. gelatin may be soaked in 2 tb. cold water and dissolved in the hot dressing. Then add the fruit and chill in smaU molds without packing. Turn out and serve as above. _..L, Google Apple Roll 2 c. flour f c milk 4 tsp. baking-powder i c. chopped apple ■J tsp. salt 4 tb. sugar 2 tb. butter J tsp. cinnamon Mix and sift the diy ingredients, adding half the sugar. Chop in the butter with a knife and add enough milk to make a rather soft dough. Roll out about ^ in. thick. Mix the remainder of the sugar and the cinnamon with the apples and spread over the dough, which should first be brushed over with melted butter. Roll up like a jelly roll and cut in slices ½ in. thick. Lay flat in a buttered pan and bake 20 min. in a fairly hot oven. Serve with any hot pudding sauce. Fruit Canapés 6 slices j^gf toast (p. 35) i tb. cornstarch 6 half peaches Juice of r lemon I c. water \ c. sugar Use fresh fruit or canned; if the latter is used, substitute fruit juice for the water. Cook fruit with water and sugar till tender but not broken. Remove from the sirup and place fruit on the toast (cut in circular pieces). Thicken the sirup with the cornstarch mixed with ½ c. cold water and pour over the canapés. Apricots or slices of pineapple may be used in place of the peaches. Marshmallow Cream i tb. gelatin 1 c cream 3 tb. cold mOk White of r egg (beaten stiff) ■j- c. sugar ilb.marshmallows i tsp. vanilla 2 bananas I tb. lemon juice i c. candied cherries . chopped nuts