The international cook book

Mix the dry ingredients. Add nuts. Cut in the shortening. Add milk to egg and beat thoroughly. Combine mixtures. Toss onto floured board. Pat to one-half inch thickness. Cut into strips one-half inch by three inches. Fry in deep fat (375° F.). Drain on unglaced paper. Roll in sugar and cinnamon. Vanities 3 eggs I tablespoon cold water X teaspoon salt i tablespoon sugar 2^ cups flour Beat eggs. Add salt, sugar, and water. Add flour. Mix well. Dough will be very stiff. Roll thin as possible on floured board. 250 THE INTERNATIONAL COOK BOOK Cut into diamond shapes. Fry in deep fat (375''-38o*' F.). Drain. Dust with confectioners' sugar. Timbale Cases or Rosettes yi cup flour ^2 cup water Ya, teaspoon salt i egg (slightly beaten) 1 tablespoon sugar i tablespoon melted shortening Mis dry ingredients. Beat egg with water. Add shortening. Combine mixtures. Let stand two hours. Strain batter into a cup. Put timbale iron in deep saucepan and cover with fat. Heat to 380° F. Drain iron, dip in timbale mixture until two- thirds covered. Then immerse in hot fat (380° F.) and fry until crisp and a delicate brown. Drain cases on brown paper. A rosette iron may be used instead of a timbale iron, if desired. Rosettes may be dusted with confectioners' sugar and served for afternoon tea. Batter for Fritters xy^ cups flour I egg 2 teaspKjons baking powder yi teaspoon salt % cup milk Mix and sift ingredients. Add milk gradually and egg well beaten. MLx until smooth. Drop with a teaspoon into hot fat (380° F.). Fry until brown. Drain. Serve hot. One-half cup finely cut pineapple or peaches may be added to this batter if desired. Berries may be substituted for the fruit. Raspberries and blueberries are delicious. Com Fritters I cup com (fresh or canned) i egg 4 tablespoons milk ^ cup flour I teaspoon baking powder Salt and pepper to taste Mix milk with eggs, add flour, and beat smooth. Add corn and seasoning. Mix well and drop by spoonfuls in hot fat (380° F.). Fry until golden brown. Serve with maple syrup. May be sauteed instead of fried if desired. RECIPES 251 Orange Fritters Peel oranges and separate into sections. Remove seeds. Dip sections into fritter batter and fry in deep fat (380° F.). Drain and sprinkle with powdered sugar. Serve hot with orange sauce. SUces of pineapple or apple may be substituted for the orange. Orange Sauce }i cup flour X cup orange juice }i cup sugar Grated rind 14 orange and 2 tablespoons lemon juice >^ lemon I cup boiling water Pour boiling water slowly over flour and sugar which have been thoroughly mixed. Cook until thick. Add orange and lemon juice and grated rind. Serve immediately. Doughnuts 4 cups flour yi teaspoon cinnamon 1 teaspoon salt i tablesjxKjn melted shortening xyi teaspoons soda K cup sugar i>^ teaspoons cream of tartar i cup sovu: milk I egg Mix and sift dry ingredients. Beat egg with sour milk. Add dry ingredients and melted shortening to egg mixture. Mix smooth. Turn onto floured moulding board. Roll to one-fourth inch thickness. Cut with doughnut cutter. Fry in deep fat until brown (375°-38o° F.). Turn once while cooking. Drain on un- glazed paper. Dust with confectioners' sugar. Sweet-Milk Doughnuts 2 eggs (beaten lightly) ^4 teaspoon nutmeg I cup sugar 2 tablespoons melted shortening