The Raleigh cook book

Fruit Fritters—Any kind of fresh fruit may be made into fritters as directed for apple fritters, canned fruits drained from syrup may also be used. A little lemon juice is an improvement to fruit fritters. Corn Fritters.—Two or three ears of corn. With a sharp knife cut down each row of kernels and scrape out the pulp. There should be a heaping cupful. Stir this into the plain fritter batter and fry in hot lard. Parsnip Cakes.—Boil parsnips until tender, mash, add beaten egg, little flour, salt, pepper, a little milk or water. Form in small cakes and fry. Salsify Cakes.—Cook until tender, mash, season with butter, salt and pepper; shape in small cakes, roll in flour, and fry. Meat Fritters.—Chop fine any cold cooked meat and stir into the plain fritter batter, and season with pepper, parsley, celery seed or celery salt, or chopped onion, as preferred. Fry in hot lard. Oyster Fritters.—1 cup oysters. Chop, stir into plain fritter batter, and fry as directed. a SALADS. Apple Salad.—6 large red apples; ‘2 cup celery cut in half-inch lengths; % cup chopped apple; 1% eup chopped almonds, (blanched) ; mayonnaise dressing. Mix celery, apple and almonds thoroughly with mayonnaise. Scoop out apples and fill with the mixture. Place on top of each a tablespoon of whipped cream, with candied or marasquino cherries in the center. Apple and Celery Salad.—1 cup sour apples cut in dice; 1 cup celery cut in half-inch bits; capers; 4 or 5 olives; 1 saltspoon of salt; cayenne pepper; 1 lemon, the juice; 6 tablespoons olive oil. Arrange salad in the salad dish in this way: a layer of apples, then a sprinkling of capers, next a layer of celery, and over this the olives cut in thin slices, and so on until the dish is full. Makea dressing of a saltspoon of salt, a good dash of cayenne pepper, the juice of a lemon and six tablespoons of olive oil; pour this over the apples and celery about ten minutes before serving. Bird’s Nest Salad.—Shred white cabbage very fine and arrange like nests on individual salad plates. In the center of each nest place the unbroken yolk of a hard-boiled egg; dress with mayonnaise and garnish with pimolas and the whites of the eggs chopped fine. Asparagus Salad.—Ice cooked asparagus tips and mix them lightly with finely minced young onion. Serve ice-cold in little nests of tender lettuce leaves with a little French dressing poured over. A cream mayonnaise is also a delightful accompaniment, and especially if the iced asparagus tips are mixed with an equal amount of iced green peas. Cabbage Salad.—1 cabbage; % cup vinegar; 2 eggs; pepper; celery; 1 cup milk; 1 tablespoon butter; 1 tablespoon white sugar; salt. Chop the cabbage. Boil the milk. Heat vinegar separately from the milk. When vinegar boils, put in sugar, butter and seasoning. Stir in chopped cabbage. Heat to scalding. Add egg to milk and cook until thick. Pour over the cabbage and mix thoroughly. Cold Slaw.—Let the cabbage stand some time in cold or ice water. Slice very fine and season with salt and pepper. Mix the following dressing with the cabbage when ready to serve. Boiled Dressing.—Yolks 3 eggs; % teaspoon mustard; 2 tablespoons sugar; 1-3 teaspoon salt; 3 tablespoons butter; 5 tablespoons vinegar. Beat the yolks of the eggs; add the other ingredients, and cook over hot water until the mixture is smooth and thick. Cool the dressing before mixing with the cabbage. y ran Fe: mene SALADS. 23 Celery and Nut Salad. almonds (blanched), or pecan meats; mayonnaise. Mix celery and nuts with a little mayonnaise. Serve on a lettuce leaf with thick may sti se on top. Garnish with half of English walnut. <a Cup