The Toronto Cook Book

Sift a light pint of flour, take from it a light pint, sift two or three times with two teaspoons baking powder. To this add a saltspoon of salt, two eggs whipped very light, two tablespoons of sugar, and three-quarters of a cup of rich milk. Rub through the flour first a dessertspoon of butter. Beat all to a smooth light batter. Slice bananas into four lengthwise strips, dip each slice into the batter and fry a golden brown. Sauce: Stir to a cream half a cup of butter, one cup of sugar, a well beaten egg and two tablespoons of fruit syrup, or flavor to taste with fresh orange or lemon juice. The Toronto Cook Book Corn Fritters Take ears of corn left over, or one can, yolks of two eggs, a little salt and pepper, one tablespoon flour, or more if necessary; add well-beaten whites of two eggs; mix all well together and drop in hot fat. Mexican Apple Fritters One cup flour, two tablespoons sugar, one teaspoon baking powder; sift all together; one- third cup of milk, one egg and a little salt; cut two apples into small pieces; pour egg and milk into the dry mixture and beat well; drop into hot fat until brown. CROQUETTES Sweetbread Croquettes Take two pairs of sweetbreads and three-quarters pint cream, a little pepper and salt to taste, five tablespoons mushrooms and three tablespoons butter, one and a half tablespoons flour, one dessertspoon lemon juice and two eggs ; scald thoroughly the sweetbreads for about ten minutes and chop very fine; also chop mushrooms; mix all together and season; heat cream,- drop in hot fat and brown. Beef Croquettes One and a half pounds chopped beef, one cup of chopped stale bread, one egg, salt and pepper; mix all together; make into small cakes and fry in hot beef dripping. Meat Croquettes One cup of sweet milk, one-half cup of chopped crackers cooked in milk on back of stove until soft, one cup of meat chopped fine, one egg, salt and pepper to taste, one onion chopped fine, dip in beaten egg, roll in crackers or corn meal, fry a nice brown in buttered pan. Meat Croquettes One pint of milk, one pint chopped meat; thicken the milk with three tablespoons of flour; season with onion, butter, salt, mace; after it is cooked stir in an egg; add chopped meat till moist, let it get cold and then dip into cracker crumbs or bread crumbs and fry like doughnuts. Beef and Rice Croquettes Mix one cup of raw beef from the top of the round, chopped fine, with one-third cup washed rice; add half a teaspoon of pepper and a dash of cayenne. Cook a cabbage in boiling salted water two or three minutes, so that the leaves may be pliable and removed from the head in perfect condition. Remove the leaves, one by one, and in each wrap a rounding teaspoon of the beef and rice. Lay the croquettes in a baking-dish, and bake one hour in a moderate oven. Serve arranged on a dish with the tomato sauce poured around them. If the sauce becomes too thick in cooking, dilute with stock or water. The Toronto Cook Book Chicken or Turkey Croquettes