The home cook book

Take a cup of boiled rice, a tablespoon of butter, half a teaspoon of salt, a tablespoon of sugar, and a cup of milk. Put in a double-boiler and heat to boiling point. Stir in one egg and the yoke of another. Take from the fire and set to MACARONI, RICE, FRITTERS 208 cool. When cold add the white of the second egg beaten to a froth. Mix together, drop in large spoonfuls in deep, hot fat ; fry to a golden brown ; drain on brown or blotting paper and serve at once. FRITTER BATTER Beat the yolk of an egg and add half a teaspoon of salt, a teaspoon of melted butter, and half a cup of milk. Have a cup of flour sifted and stir it in the milk and egg. Then add the beaten white. Always mix some time before frying, to allow the flour grains to swell. The batter must be very light. This batter may be used for clam fritters, oyster fritters, and pineapple and banana fritters. Many tastes prefer the batter unsweetened even with fruits. It may be made sweet, however, by adding a heaping tablespoon of sugar. Use deep fat and, if you have it. a frying basket, draining carefully. A greasy fritter is one of the most indigestible compounds known to the dietary. Inclose your fruit or other filling in a small spoonful of batter, drop into deep hot fat and fry till the fritter is a golden brown. APPLE FRITTERS Use one small pint of sweet milk, three eggs, one teaspoon of salt, and flour enough to make a pancake batter. Add one cup of chopped apples. Drop from a spoon into boiling lard. Put on a hot dish to drain a moment, and serve hot. FRIED APPLES Choose fine tart apples, wash and wipe them dry. Do not peel. Cut in thin circular slices. In an iron or porcelain saucepan have drippings or lard hot, and enough to cover the bottom well. Slip in the apples and fry till they are cooked soft. Turn them with a knife, and watch that they do not burn. Serve smoking hot when thoroughly done. Egg as a Beverage— Egg Cocktail— Egg Croquettes— Curried Eggs— Fried Eggs— Eggs and Onions — Eggs as Pancakes — Pickled Eggs — Poached Eggs — Scrambled Eggs — Scrambled Eggs with Cheese — Scrambled Eggs and Dried Beef — Stuffed Eggs — Swiss Eggs— Whirled Eggs— To Make Omelets — Sweet Omelets — Corn Omelet— Jelly- Omelets — Meat Omelets— Omelet with Peas — Spanish Omelet— Tomato Omelet — Cottage Cream Cheese — Pot or Dutch Cheese — Fondue — Welsh Rarebit — Plain Welsh Rarebit— Welsh Rarebit for Sunday Supper— Ramekins EGG AS A BEVERAGE Beat one egg very light, not separating the yolk and white. Add two or three tablespoons of rich milk, a little nutmeg if preferred, and one tablespoon of sherry wine, or whiskey, but preferably no flavoring at all. There is said to be as much nourishment in one egg taken in this way as there is in one pound of beef. EGG COCKTAIL Make each cocktail separately. Use a few drops of wine or cider vinegar, a tablespoon of lemon- juice, a pinch of horseradish, and a teaspoon of tomato ketchup, mixing all together. Beat a perfectly fresh egg and pour it over the mixture. Two or three drops of Tabasco sauce may be added, but it is best not to drive the appetite. EGG CROQUETTES