Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909

Put one cup flour into a bowl, beat the yolks of two eggs, add half a cup cold water, and stir this gradually into the flour. .Add two tablespoons of water and give a good vigorous beating. Add half a teaspoon salt and one tablespoon of olive oil, then stir in the whites of the two eggs, beaten stiff and put away for at least two hours, but not longer than twelve. Put a pan of drippings (or oil) on to heat, and when boiling, dip a spoonful of the batter, and quickly slide it into the fat. When brown on one side, turn and brown on other. When done, take out with a skimmer, drain on soft brown paper, dredge with powdered sugar and serve. Fruit fritters may be made by dipping the fruit into this batter and then frying. CROQUETTES, CHEESE STRAWS, OMELETS, ETC. 169 CHEESE STRAWS: MRS. SEVERANCE. Roll scraps of puff paste thin, sprinkle with grated cheese and cayenne pepper; fold, roll . out, sprinkle again and repeat the process; then place the paste on the ice to harden. When cold, roll into rectangular shape, eighth of an inch thick. Place this on a baking pan, and with a pastry cutter dipped in hot water, cut into strips four or five inches long, and less than a quarter of an inch wide, and bake. OMELET S. Break two eggs into a bowl, sprinkle over them pepper and salt, give them twelve vigorous beats. Now put butter in the heated pan, and when it is melted, pour in the eggs, let it stand until cooked through, take a long knife and roll it. This makes one omelet. For sweet omelet, add a little sugar instead of pepper and salt, inclosing in center any kind of marmalade or jelly. Do not let them stand or they will be tough. Serve immediately. JAPANESE FRITTERS: Cut stale bread into slices a half-inch thick, then ‘cut them in pieces two inches square, make a French fritter batter, soak these squares in the batter for about one minute, and drain. Fry in boiling fat. When done take out with a skimmer, drain on paper and serve very hot. CHAFING DISH—WELSH RABBIT. One teacup tomatoes brought to a boil, set aside in a cup and keep hot. One medium sized onion sliced uniformly, then fried in chafing dish in butter Cook till done, but do not brown. Pour in ale or beer for the rarebit and one pound of cheese and stir till it is melted. Add the hot tomatoes, stir thoroughly and serve on crackers or toast. WELSH-RAREBTT. MRS. STIMSON. Take one and one half cups of fresh cheese, break it very fine. Add one teaspoon of salt, one-fourth teaspoon of mustard, one tablespoon (scant) of butter, three-fourths of a glass of beer, put it all in together and when it is about done, pour in two well beaten eggs. This is enough for four people. ENGLISH MONKEY. One cup stale bread crumbs, one cup milk, with one tablespoon butter, one-half cup of soft mild cheese cut in small pieces, one egg, one-half teaspoon salt, dash of red pepper. Soak bread crumbs in milk fifteen minutes, melt butter, add cheese, and when the cheese: has melted, add soaked crumbs, egg slightly beaten and seasonings. Cook three minutes, and pour over toasted crackers. CROQUETTES, CHEESE STRAWS, OMELETS, ETC. 171 SCO Cr WOODCOCK. Four hard boiled eggs, three tablespoons butter, one and one-half tablespoons flour, one cup milk, one-fourth teaspoon salt, dash red pepper, anchovy essence. Make a thin white sauce of the butter, flour, milk and seasoning, add eggs finely chopped and season with anchovy essence. Serve on toasted bread or crackers. CHEESE - OMELET, Two eggs, one tablespoon butter, one-eighth tablespoon salt, dash red pepper, one tablespoon grated cheese. Beat eggs slightly. Add one-half teaspoon melted butter, salt, red pepper and cheese. Witn remaining butter, add mixture and cook until firm without stirring. Roll and sprinkle with grated cheese.