POTATO FRITTERS.— Use 2 cups mashed potatoes, 1 egg, ^ teaspoon salt, and 3 tablespoons flour, into which ^ teaspoon baking powder is sifted; make in rolls, roll in flour, and fry in hot fat. These are a nice relish for breakfast. RAW POTATO FRITTERS.— Grate 4 large raw potatoes, add a .little salt and cayenne pepper, and make a rather thick batter by adding 2 beaten eggs; drop in hot fat by spoonfuls and fry a light brown. PRITTEES 345 RICE FRITTERS.— To 1 cup of boiled or steamed rice allow a eggs, and a tablespoon of flour; add a saltspoon of salt, and 1 of ground cinnamon✪ Rice Fritters; mix thoroughly with the hand, then drop by- spoonfuls in hot lard; fry brown. SALSIFY FRITTERS— Boil the salsify, mash it, pick out all tough fibres, and for each 2 cups of mashed salsify work in 1 table- spoon of butter, and then ^ cup of milk and 3 well-beaten eggs; thicken with a little flour, make into round cakes, dredge with flour and fry in smoking hot fat; or the batter may be fried like griddle cakes. VEGETABLE FRITTERS — Boil the vegetables until tender✪ Vegetable Fritters, and either cut in slices, dip them in the fritter batter and fry, or chojp fine, mix the pieces into fritter batter, and drop it by spoonfuls into smoking hot fat and fry a delicate brown. Celery, parsnips, and other vegetables can be used. VARIOUS FRITTERS. — An ingenious cook can easily devise va- rieties by using different flavors. Use vinegar or lemon juice for meat, oyster or clam fritters, and cinnamon, nutmeg, orange juice, jellies, etc., in various combinations, and also vary the sauces used. As almost any meat, fruit or vegetables can be used for fritters, the varieties that can be produced are almost endless. CANNELONS. — These are made of puff paste rolled very thin, and cut in pieces about 2 inches wide and 6 inches long; place upon each piece a spoonful of jam, wet the edges with the white of egg✪ Cannelons, and fold the paste over twice to prevent the escape of the jam while frying; slightly press the edges of the cannelons, and fry in smoking hot fat until a nice brown. Lay them on blotting paper to absorb su- perfluous fat, and sprinkle with sugar before serving. Cannelons can be made with any kind of fresh fruit, and are delicious. CAKE. For Cooking in High Altitudes, see page 358* \ I /HE 4 corner-stones of cake making are flour, sugar, buttei W [ and eggs. By combining these in varying proportions and Q^^te using a few minor accessories, an endless variety of attrac- tive and delicious cakes are obtained. In measuring for cake the cups, if more than 1 is used, must be of exactly the same size, for the cook must remember that success is more apt to follow accuracy of measurement. Make the fire the first thing, and while the oven is heating, measure and place on the cook- ing table all the materials for the cake, and have at hand all the implements (forks, spoons, cup, beaters,) which will be required in making it.

AI-modernized reading of the original text

POTATO FRITTERS.— Use 2 cups mashed potatoes, 1 egg, 1/4 teaspoon salt, and 3 tablespoons flour, into which 1/4 teaspoon baking powder is sifted; make in rolls, roll in flour, and fry in hot fat. These are a nice relish for breakfast. RAW POTATO FRITTERS.— Grate 4 large raw potatoes, add a .little salt and cayenne pepper, and make a rather thick batter by adding 2 beaten eggs; drop in hot fat by spoonfuls and fry a light brown. FRITTERS 345 RICE FRITTERS.— To 1 cup of boiled or steamed rice allow 2 eggs, and a tablespoon of flour; add a saltspoon of salt, and 1 of ground cinnamon; mix thoroughly with the hand, then drop by spoonfuls in hot lard; fry brown. SALSIFY FRITTERS— Boil the salsify, mash it, pick out all tough fibres, and for each 2 cups of mashed salsify work in 1 tablespoon of butter, and then 1/2 cup of milk and 3 well-beaten eggs; thicken with a little flour, make into round cakes, dredge with flour and fry in smoking hot fat; or the batter may be fried like griddle cakes. VEGETABLE FRITTERS — Boil the vegetables until tender, and either cut in slices, dip them in the fritter batter and fry, or chojp fine, mix the pieces into fritter batter, and drop it by spoonfuls into smoking hot fat and fry a delicate brown. Celery, parsnips, and other vegetables can be used. VARIOUS FRITTERS. — An ingenious cook can easily devise varieties by using different flavors. Use vinegar or lemon juice for meat, oyster or clam fritters, and cinnamon, nutmeg, orange juice, jellies, etc., in various combinations, and also vary the sauces used. As almost any meat, fruit or vegetables can be used for fritters, the varieties that can be produced are almost endless. CANNELONS. — These are made of puff paste rolled very thin, and cut in pieces about 2 inches wide and 6 inches long; place upon each piece a spoonful of jam, wet the edges with the white of egg, and fold the paste over twice to prevent the escape of the jam while frying; slightly press the edges of the cannelons, and fry in smoking hot fat until a nice brown. Lay them on blotting paper to absorb superfluous fat, and sprinkle with sugar before serving. Cannelons can be made with any kind of fresh fruit, and are delicious. For Cooking in High Altitudes, see page 358* \ I /HE 4 corner-stones of cake making are flour, sugar, buttei W [ and eggs. By combining these in varying proportions and Q^^te using a few minor accessories, an endless variety of attractive and delicious cakes are obtained. In measuring for cake the cups, if more than 1 is used, must be of exactly the same size, for the cook must remember that success is more apt to follow accuracy of measurement. Make the fire the first thing, and while the oven is heating, measure and place on the cooking table all the materials for the cake, and have at hand all the implements (forks, spoons, cup, beaters,) which will be required in making it.

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