San Rafael cook book, 1906

2 eggs, whites; 1 tablespoon flour, 1 tablespoon cold water, 1 tablespoon butter or olive oil, apricots, peaches and strawberries. Make a batter with the beaten whites of the eggs, flour, cold water and butter or oil. Mix thoroughly before putting in the whites. Pare the apricots or peaches and cut in quarters, strawberries used whole. Dip each piece of fruit into the batter, and drop In the boiling fat. 2 min. will cook them brown and crisp; then sugar them and serve hot. BANANA FRITTERS (WILL SERVE FOUR)— Helen Walker. 4 bananas, 3 tablespoons cold water, 3 eggs, 3 tablespoons flour, 1 teaspoon sugar, 1 teaspoon melted butter, or 3 eggs, 1 cup of milk, 1 teaspoon baking powder, 1 teaspoon melted butter, about 1 cup flour. Remove skins from the bananas, split them and cut in two. Beat the yolks of the eggs well and add the sugar. Mix the flour with the water, add the yolks of the eggs and melted butter. Pour the mixture into the stiffly beaten whites, stirring constantly. Dip the bananas into the batter, drop them into hot fat and fry until a golden brown. "Serve at once with whipped cream or hard sauce. Sliced pineapple may be used instead of bananas. Wine sauce may be served instead -of cream. PINEAPPLE FRITTERS— Mrs. Anna Stubbe, Banning. Soak slices of pineapple in white wine, with a little sugar added for 1 hour. Fry in batter as for apple fritters. STRAWBERRY SAUCE— M rs. Thos. S. Bonneau. 1 large tablespoon butter, 1% cups powdered sugar, white. of 1 egg, 1 pt. mashed strawberries. Beat the butter to a cream, add gradually the sugar and the beaten white of the egg. Beat till very light, and just before serving add the mashed strawberries. Instead of the butter and egg, 1 qt. of the whipped cream may be added to the strawberries and sugar. A generous half-pint of cream makes a quart when whipped. HOT CHOCOLATE SAUCE— Mrs. A. F. Fechteler, Wash., D. C. Sugar 1 cup, boiling water 1 cup, baker's chocolate IV2 squares, cornstarch 1 tablespoon. Melt chocolate and add boiling water in which sugar has been dissolved. Wet cornstarch and adid to liquid. Let it toil up thoroughly, then push back on stove and let simmer for 20 minutes. Just before serving add small piece of butter and flavor with vanilla. JELLY PUDDING SAUCE— Mrs. W. L. Jones, Cloverdale. . % cup sugar, % cup butter, 1 glass tart jelly, % cup boiling water, white of 1 egg. Cream butter and sugar together, stir in jelly and water and put on stove. When well melted remove and add the well beaten white and serve. APRICOT SAUCE— Mrs. Fronmuller. % cup apricot jam, juice and grated rind of 1 lemon, 2 tablespoons sherry, % cup sugar, 1 cup water. Cook all until at boiling point, rub through strainer and pour over Viennoise pudding. WHIPPED CREAM SAUCE— Mrs. W. F. Jones. Beat the whites of 2 eggs to a stiff froth, and add gently % cup powdered sugar; whip 1 cup of cream and add. Flavor with 1 tablespoon sherry, or nutmeg or vanilla. Brandy and nutmeg together are good. Must be served as soon as prepared unless kept on ice. PARIS SAUCE FOR SWEET PUDDINGS— Mrs. E. B. Mahon. Take 1 glass of sherry, 1 large tablespoon of powdered sugar, and the well-beaten yolks of 2 eggs; put these in saucepan on fire and stir until thick; add slowly 3 tablespoons of cream, without letting it boil. FOAM SAUCE— Mrs. W. F. Jones. 2 eggs, butter the size of an egg, 1 cup sugar. Beat the yolks, butter and sugar together thoroughly, add the whites beaten to a stiff froth, the juice of 1 lemon, and % cup of boiling water; serve Immediately. Very nice with cottage pudding.