Grate 1 doz. eai's of corn (or you can use canned corn), add Y-2 cup of sweet
milk, % cnp melted butter, a little salt and 2 eggs; sift in just enotigh Donsman's
Best Patent flou✪ Corn Frittersr so they will hold together. l)i'o[) fVom a spoon in hot butter and
fry. (iKHTUiDE Atwell.
Apple Fritters.
Make a hatter with 1 cup sweet milk, 1 teaspoonful sugar, 2 eggs. 2 cups Dons-
man's Best Patent flour, f teaspoonful baking powder mixed with flower. ('ho]»
some good tart apples✪ Apple Fritters, mix in tlie hatter and lix in hot bird. Serve with maple
syrup. Mnrni (Jkay.
Celery and Cheese Patties.
Cut celery into snuill pieces and boil until tender. Make a cream sauce of
butter, cream, a little Dousnuur's Best l^itent Hour, etc. J)rain ccU'i-y and add to
it 1 cupful of cheese, grated✪ Celery and Cheese Patties ; then i)our over it the sauce, season to taste and fill
patty shells. OEitTUt'DE Kruse.
Deviled Eggs— for Two Dozen Eggs.
One lump butter size of an og,^, 1 teaspoonful grated onion, i/, teaspoonful
nnistard (even), 1 teas])oonful sugar, i/o teaspoonful salt (.snudl), 14 c*np vinegar,
parsley to taste, ^felt butter, mix mustard, salt and sugar together, then put in
melted butfei- and vinegar. ^lix all together.
Elizabeth Jokdax, Washington. D. C.
78 SUPERIOR COOK BOOK
Fried Cream.
One [)t. of milk, .") ozs. su^nar (little more tliaii ' ^ c-iiprul). butter size of liiek'orv
nut, vulks of o egg.s, 2 taljlespooiis of eonistarcli and 1 tahlespoon Dousinan's Best
Patent flour (a generous Y_< en])riil altogether). Stick of cinnamon. 1 iiu-li long,
V) teaspoon of vanilla. Put tk.e cinnamon into tl'.e milk, and wlien it is ju.st ahoid
to boil stir in tk.e sugai' and tke co]'ustarch and flour, the two latter i-uhked smootl!
with 2 or 3 tablespoons of extra cold milk. Stir over fire for 'i nunutes. Stir
in beaten yolks of eggs,✪ Fried Cream and cook 1 ndnnt(> loiiger, now take lYoni (Ire, remove cin-
juimon, stii' in butter and \anilla and pniii' on bntterid platter until ^ ■_. inch thick.
A\'lien cold and stiff cut in.to pieces :'> inck.es long an.d '2 inches wide. U'oll tiiese
carefidlv first in cracker crumbs, then beaten eggs., then cracker ci-und)s. Cook
in boiling hot lard and Avhen nice color take out and place in oven in a Jewel Pange
4 or .") ndnute^^, sprinkle with powdered sugar and serve immediately. The cream
should l)e made the day hef<ire it is to be served to he successful.
Mrs. E. C. Cooley.
Cheese Stra\vs.
Two ozs. of l)uttei', 2 ozs. of Dousman's Best Patent flour, "i ozs. of bread
cruml)s, 2 ozs. of cheese, grated, i/> small saltspoon of nuxed salt and cayenne✪ Cheese Straws.
Mix these ingredients into a ^jaste, and roll it out a quarter of an inch in thickness;
cut it into narrow strips, lay them on a sheet of |)a])er. and l)ake for 5 minutes in a
Jewel Eange. Serve cold, but very fresh. Mrs. Moutxe.
Cottage Cheese.
Place pan of thick sour ndlk, not more than a day old, after souring, on hack
of Jewel Range and let it scald (not boil) until it separates. Strain through cheese-
cloth bag mitil dry, then add pe|)])er. salt and plenty of sweet cream. Mix well and
place in moulds. ^lua. T. H. Bargh.
Delicacy for Lunches. ✪ Delicacy for Lunches
Page 55 · 10 recipe records on this page
Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
Grate 1 doz. eai's of corn (or you can use canned corn), add Y-2 cup of sweet
milk, % cnp melted butter, a little salt and 2 eggs; sift in just enotigh Donsman's
Best Patent flour so they will hold together. l)i'o[) fVom a spoon in hot butter and
fry. (iKHTUiDE Atwell.
Apple Fritters.
Make a hatter with 1 cup sweet milk, 1 teaspoonful sugar, 2 eggs. 2 cups Dons-
man's Best Patent flour, f teaspoonful baking powder mixed with flower. ('ho]»
some good tart apples, mix in tlie hatter and lix in hot bird. Serve with maple
syrup. Mnrni (Jkay.
Celery and Cheese Patties.
Cut celery into snuill pieces and boil until tender. Make a cream sauce of
butter, cream, a little Dousnuur's Best l^itent Hour, etc. J)rain ccU'i-y and add to
it 1 cupful of cheese, grated ; then i)our over it the sauce, season to taste and fill
patty shells. OEitTUt'DE Kruse.
Deviled Eggs— for Two Dozen Eggs.
One lump butter size of an og,^, 1 teaspoonful grated onion, i/, teaspoonful
nnistard (even), 1 teas])oonful sugar, i/o teaspoonful salt (.snudl), 14 c*np vinegar,
parsley to taste, ^felt butter, mix mustard, salt and sugar together, then put in
melted butfei- and vinegar. ^lix all together.
Elizabeth Jokdax, Washington. D. C.
78 SUPERIOR COOK BOOK
Fried Cream.
One [)t. of milk, .") ozs. su^nar (little more tliaii ' ^ c-iiprul). butter size of liiek'orv
nut, vulks of o egg.s, 2 taljlespooiis of eonistarcli and 1 tahlespoon Dousinan's Best
Patent flour (a generous Y_< en])riil altogether). Stick of cinnamon. 1 iiu-li long,
V) teaspoon of vanilla. Put tk.e cinnamon into tl'.e milk, and wlien it is ju.st ahoid
to boil stir in tk.e sugai' and tke co]'ustarch and flour, the two latter i-uhked smootl!
with 2 or 3 tablespoons of extra cold milk. Stir over fire for 'i nunutes. Stir
in beaten yolks of eggs, and cook 1 ndnnt(> loiiger, now take lYoni (Ire, remove cin-
juimon, stii' in butter and \anilla and pniii' on bntterid platter until ^ ■_. inch thick.
A\'lien cold and stiff cut in.to pieces :'> inck.es long an.d '2 inches wide. U'oll tiiese
carefidlv first in cracker crumbs, then beaten eggs., then cracker ci-und)s. Cook
in boiling hot lard and Avhen nice color take out and place in oven in a Jewel Pange
4 or .") ndnute^^, sprinkle with powdered sugar and serve immediately. The cream
should l)e made the day hef<ire it is to be served to he successful.
Mrs. E. C. Cooley.
Cheese Stra\vs.
Two ozs. of l)uttei', 2 ozs. of Dousman's Best Patent flour, "i ozs. of bread
cruml)s, 2 ozs. of cheese, grated, i/> small saltspoon of nuxed salt and cayenne.
Mix these ingredients into a ^jaste, and roll it out a quarter of an inch in thickness;
cut it into narrow strips, lay them on a sheet of |)a])er. and l)ake for 5 minutes in a
Jewel Eange. Serve cold, but very fresh. Mrs. Moutxe.
Cottage Cheese.
Place pan of thick sour ndlk, not more than a day old, after souring, on hack
of Jewel Range and let it scald (not boil) until it separates. Strain through cheese-
cloth bag mitil dry, then add pe|)])er. salt and plenty of sweet cream. Mix well and
place in moulds. ^lua. T. H. Bargh.
Delicacy for Lunches.