Dora's cook book

One quart sour or buttermilk, two small teaspoonfuls soda, one teaspoonful salt. Flour to make a tolerably thick batter. Stir until smooth, no longer, and bake immediately. CORN MEAL FLAPJACKS. One quart sour milk, two eggs beaten light, one teaspoonful salt, one teaspoonful soda dissolved in hot water, ~ two tablespoonfuls molasses, one tablespoonful melted lard, one-half cup flour, and meal enough to make a batter. RISEN BATTER CAKES. Three cups white Indian meal, one cup white flour, one tablespoonful butter, melted and added in the morning; one quart milk, four tablespoonfuls of yeast, one teaspoonful soda, dissolved in hot water and added in the morning; one teaspoonful salt. Mix over night. RICE FLOUR PANCAKES. One quart new unskimmed milk, three eggs, whites and yolks beaten separately and very stiff, one teaspoonful salt, rice flour. Mix the beaten yolks with the milk, add the salt, then rice flour to make a batter; lastly, whip in the stiffened whites very lightly, and bake immediately. RICE AND CORN MEAL WAFFLES. One cup cold boiled rice, one-half cup white flour, onehalf cup corn meal, two eggs well whipped, and milk to make a soft batter, one tablespoonful melted butter, onehalf teaspoonful soda, dissolved in hot water; one teaspoonful salt. Beat the mixture smooth before baking. Be especially careful in greasing your irons for these waffles, as for all which contain rice. CREAM FRITTERS. One and one-half pounds of flour, four beaten eggs, one pint of milk, one teaspoonful of salt, one pint of cream, Stir together and fry in small cakes, JELLY FRITTERS. One scant cup of sponge cake crumbs—very fine and dry; one cup boiling milk, four eggs, two tablespoonfuls powdered sugar, one teaspoonful corn-starch, wet ina little cold milk; two tablespoonfuls currant jelly. Soak the cake-crumbs in the boiling milk, and stir in the cornstarch. Heat all together to a boil, stirring all the time. Beat the yolks light, and add to this as it cools, with the sugar. Whip in the jelly, a little at a time, and put in the whites beaten to a stiff froth. Fry immediately. CORN FRITTERS. One cup of milk, three eggs, one pint of green corn grated, a little salt, and flour enough to form a batter. Beat the eggs, the volks and whites separate. To the yolks of the eggs add the corn, salt, milk and flour; beat the whole very hard ; then stir in the whites, and drop the batter, a spoonful at a time, into hot lard, and fry them on both sides, of a light brown color. CEREALINE FRITTERS. Take cold boiled cerealine, cut into diamonds, dip in batter and fry a delicate brown. Serve with maple syrup. : APPLE FRITTERS. Chop six apples pared and cored to the size of small peas. Dissolve one teaspoonful of soda in one pint of sour milk, beat three eggs and mix, adding flour to make a batter, not very stiff, and stir in apples thoroughly ; fry in hot lard. EGG FRITTERS. Six eggs, one quart sweet milk, three cups flour, two teaspoonfuls baking powder sifted into the flour while dry, and a little salt. Stir the milk in with the yolks, then add the flour which has previously been mixed with the baking powder, put in the salt, and finally the whites. Beat all together very hard and fry at once. SQUASH FRITTERS. Cook three small squashes till tender ; mash and drain them well; season with pepper and salt. Add one cup of milk or cream, the yolks of two eggs, flour to make a batter, and stir in the well-beaten whites of the eggs. Fry in hot lard. FRITTERS, — 135 BREAD FRITTERS. Soak stale pieces of bread in good rich buttermilk, mash all up smooth, then add a little salt, and flour enough to make a good batter, quite stiff; lastly add two teaspoonfuls of soda dissolved in hot water. Fry as for common fritters.