Fritters and Griddle Cakes

Ingredients

• 3 teaspoons powdered 1 tablespoon lemon juice sugar 3 bananas mix
• 1 tablespoon lemon juice sugar 3 bananas mix
• 1 cup sugar juice
• 2 cups sifted squash 4 tablespoons sugar 1 teaspoon salt squash griddle cakes
• 4 tablespoons sugar 1 teaspoon salt squash griddle cakes
• 1 teaspoon salt squash griddle cakes
• 2 cups flour 1 % cups milk 2 eggs 2 teaspoons slade's baking powder mix
• 2 teaspoons slade's baking powder mix
• one tablespoon each of minced onion
• one cup of the milk mixture
• three pints of chicken liquor
• one pint of hot cream
• two quarts soft shelled clams
• one-half cup hot water
• one quart liquid
• two tablespoons grated carrot in two tablespoons butter
• one cup cream
• 1 pint white stock 1 pint milk
• 1 pint milk
• one cup of the hot stock
• two cups stewed
• one cup cold water
• 3 tablespoons slade's quick cooking tapioca
• one slice onion
• 2 teaspoons sugar
• three tablespoons butter
• one-third cup of flour
• one-fourth cup of cream
• one-half teaspoon slade's celery salt
• quarter cup of slade's tapioca
• one cup of hot cream
• one cup boiled maca- roni broken in small pieces
• one-half cups milk
• a dash of pepper may spoil all your efforts if the pepper is of poor quality
• a teaspoon of slade's whole mixed spices
• a teaspoon of sugar
• a teaspoon of lemon juice
• a sprig of parsley
• a teaspoonful of salt
• a pint of fine-chopped chicken into a cup
• a cup of chicken stock
• a pint of well-sea- soned chicken liquor into a double boiler over the fire
• a dash of slade's cayenne
• 1 cup bread flour % teaspoon salt 2 teaspoons slade's 1 egg baking powder %
• 2 teaspoons slade's 1 egg baking powder % cup milk 3 teaspoons powdered 1 ta
• 1 egg baking powder % cup milk 3 teaspoons powdered 1 tablespoon lemon juice
• 3 bananas mix
• six persons
• 3 egg yolks one lemon
• 2 eggs 2 teaspoons slade's baking powder mix
• 13 digitized by google no chemical preservatives in any of slade's goods
• 14 digitized by google congress baking powder is a cream tartar baking pow
• 2 level tablespoons flour juice 1 level teaspoon salt 1 pt
• 1 level teaspoon salt 1 pt
• 2 level tablespoons butter add the milk to the pulp
• four peppercorns
• four level tablespoonfuls of slade's quick cooking tapioca
• two eggs
• one table- spoon finely cut onion
• two tablespoons butter
• two table- spoons flour
• two eggs beaten slightly
• 16 slade's spice is extra nice
• 2 level tablespoons butter 1 level tablespoon corn- starch
• 1 level tablespoon corn- starch
• 2 level tablespoons flour 1 level teaspoon salt slade's pepper
• 1 level teaspoon salt slade's pepper
• two beaten eggs to each quart of soup
• 17 digitized by google don't be humbugged
• one generous cup of cold baked
• two eggs slightly beaten
• one cup
• four eggs slightly
• one-half tablespoons
• ten seconds on a side
• 18 digitized by google
• lemon juice
• pepper
• parsley
• salt
• nutmeg
• cayenne
• paprika

Directions

1. Banana Fritters. —

2. Baking Powder % cup milk

3. sugar 3 bananas

4. Mix and sift the dry ingredients. Beat egg well, add milk and add this to dry ingredients; beat until smooth. Add banana which has been forced through a sieve and lemon juice. Drop by spoonfuls into deep hot fat. Drain and serve hot with Lemon Sauce as follows. This serves six persons. — Edna Burso, Worcester, Mass.

5. Slade’s Baking Powder is as pure and good a baking powder as can be made; it is made from grape cream tartar.

6. Lemon Sauce. —

7. % cup butter % cup boiling water

8. 1 cup sugar Juice and grated rind of

9. Cream butter in top of double boiler; add sugar slowly. Add egg yolks beaten till a light yellow, then boiling water. Cook till thick over hot water. Add lemon juice and grated rind. — Ednh Burso, Worcester, Mass.

10. 2 cups sifted squash 4 tablespoons sugar 1 teaspoon salt

11. Squash Griddle Cakes. —

12. 2 cups flour 1 % cups milk 2 eggs

13. Mix and sift dry ingredients. Beat the eggs, add them and the milk to the squash. Pour over the dry ingredients afid beat until smooth and light. Drop by spoonfuls on a greased hot griddle. When well puffed, full of bubbles and cooked on the edges, turn and cook on the other side. — Mary E. Ditson, Allston, Mass.

14. For flavoring soups, chowders, etc., Slade’s Extract of Onion will be found excellent. Slade’s is the true extract of onion while much that is sold is artificial, being made from garlic or one of the coal tar derivatives.

15. Too much stress cannot be laid upon the importance of flavoring soups properly; a dash of pepper may spoil all your efforts if the pepper is of poor quality, while k little

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17. No chemical preservatives in any of Slade’s goods; purity, cleanliness and scientific skill are depended upon as preservatives.

18. of SLADE’S Pepper will make it pleasing to the palate; the difference in the flavor of the Pepper makes far more difference than most people think; that is why it is im- portant to be particular to get Slade’s, which is always pure and good.

19. Celery Salt gives a very pleasing flavor to many soups, but the same care must be exercised to get the best quality for probably three-fourths of the brands being sold are adulterated and the best protection you can have is to get SLADE’S, which can be depended upon to be absolutely pure.

20. A small bag of Slade’s Pickling Spice cooked in the soup gives a delicious flavor and the bag of spice can be removed just before the soup is served.

21. Cream Soup with Vegetables. — The cooked and sifted pulp of almost every variety of fresh, canned or dried vege- table may be combined with milk, cream and eggs, seasoned appetizingly and served as soup., Many of the varieties may be prepared at short notice and are very useful in emergencies.

22. To prepare vegetable pulp; wash, trim or pare and divide whatever vegetable is to be used. Cook those which have strong acrid juices like potato, cauliflower, onion, shell beans, etc., in boiling water five minutes, then discard this strong water and add water to cover and cook until very tender. If canned peas, string beans, and asparagus are to be used, drain off the water, as this often has an un- pleasant taste of the tin; rinse well and heat quickly in vrater to moisten.

23. Soak whole dried peas, beans, lentils, etc., in cold water over night or until well swollen; split peas will cook soft without soaking.

24. Chestnuts should be shelled and blanched before boiling.

25. Green peas that are too hard to serve as a vegetable make an excellent soup and should be used in this way instead of cooking them with those which are tender, thereby spoiling all.

26. In making sweet corn soup, scrape off the raw pulp, and put the cobs in cold water and cook half an hour, then use this water with the pulp.

27. Cook tomatoes in their own juices with a bit of onion and sweet pepper or a teaspoon of Slade’s whole mixed spices and a bit of Slade’s Soda and add the flour cooked in butter, before straining; this will expedite the process; making, when canned tomatoes are used and the milk is heated while the tomatoes are cooking, one of the best soups for an emergency.

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29. Congress Baking Powder is a cream tartar baking pow- der; Revere Baking Powder is cheaper but equally efficient. Both are wholesome or we should not sell them.

30. Celery, carrot, salsify, parsnip and asparagus should be cut in inch pieces to draw out the flavor quickly.

31. When the vegetable is cooked tender, mash in the water; then press through a strainer fine enough to keep back seeds, hulls or fibre. Rest the strainer in the top of the double boiler and press with a wooden masher. With peas, or other vegetables having tough hulls, turn out after the first pressing into a dish and add water or milk to cover, stir well and this will help the remainder of the pulp to go through easily. Much would be wasted without this pre- caution.

32. Now having prepared the vegetable pulp, the remainder of the process is very- simple, for you have only to add an equal part or any proportion convenient of milk or thin cream and thicken it to the desired consistency with flour or cornstarch cooked in butter, as for white sauce, seasoning as preferred. A general formula would be:

33. 1 pt. vegetable pulp with 2 level tablespoons flour juice 1 level teaspoon salt

34. 1 pt. milk or thin cream Slade's Pfepper to taste

35. Add the milk to the pulp and heat; melt the butter In a sauce pan and cook in it one tablespoon each of minced onion and sweet pepper. Cook slowly without coloring. Skim them out and put them with the pulp; stir in the flour, adding more butter if needed, blend and add gradu- ally one cup of the milk mixture; when smooth and thick stir this into the remainder. Add more milk or water if needed to very thick pulp of dried vegetables and use more flour with succulent vegetables.

36. All vegetable cream soups are thicker as they cool, and should be a little thinner than desired at first and be served very hot.

37. Some starchy vegetables would appear to need no thick- ening but to perfectly unite the pulp with the liquid, a small amount of flour is needed; and the soup has a finer flavor if this flour first be cooked in the butter, instead of diluted with water and stirred in, as then ft is often insufficiently cooked.

38. Always plan to have extra milk for thining, as it is easier to thin the soup, than to add thickening if it be too thin; the pulp varies so much that an exact recipe is not always to be followed strictly.

39. The extra seasoning for pea, corn or carrot soup may be a teaspoon of sugar, for spinach a teaspoon of lemon juice; for potato or cauliflower Slade’s Celery Salt or grated cheese; for dried beans, Slade’s Mustard, lemon juice and hard-boiled ess*.

40. The healthful qualities of Slade’s Quick Cooking Tapioca are well known.

41. Slivers of celery, chives or crisp fried bacon or tiny fried or toasted croutons, or fried fritter beans, or small cooked peas or asparagus tips, or sifted egg yolks may be served with any cream soup.

42. To make richer cream soups, add double the amount of butter in small portions just before serving, or beaten eggs, cooking only a moment longer, or whipped cream, or com- bine white meat stock, or oyster juice or meat extract with the vegetable. — Mrs. Mary J. Lincoln, Writer and Lecturer on Household Science, Boston, Mass.

43. Chicken Soup. — Cook together slowly for one hour three pints of chicken liquor, a tablespoonful each of onion and carrot sliced, a sprig of parsley, stalk of celery, teaspoonful of sweet herbs, four peppercorns and a teaspoonful of salt; strain and reheat, then add four level tablespoonfuls of Slade’s Quick Cooking Tapioca and cook until the tapioca is transparent. Add one pint of hot cream or milk. Beat the yolks of two eggs, add to them a few spoonfuls of the hot soup, and when well mixed stir them into the soup and remove at once from the fire. Have ready the whites of the eggs, slightly salted and beaten until stiff and dry and put them by spoonfuls into the soup tureen. Pour over them the hot soup and serve at once. — Mrs. J. M. Hill.

44. Clam Bisque. — Wash two quarts soft shelled clams, put in a kettle with one-half cup hot water, cover, and cook until shells open. Drain liquor from clams and strain through a double thickness of cheese cloth. Add enough boiling water to make one quart liquid. Cook one table- spoon finely cut onion and two tablespoons grated carrot in two tablespoons butter, five minutes. Add two table- spoons flour and stir until well blended, then pour on gradually while stirring constantly the clam liquor. Bring to the boiling point, strain and add one cup cream, and the yolks of two eggs beaten slightly. Season with salt, Slade’s Pepper and a slight amount of Slade’s Powdered Nutmeg. — Fannie Merritt Farmer.

45. Cream Soup with Stock. — We include here all soups made by combining milk or cream, or white sauce and eggs, with a stock of chicken, veal, white blooded fish and shell fish.

46. White stock is a general term for the water in which fowl, or chicken or a portion of veal has been boiled or steamed and it includes fish stock, which is made by boiling any white fish or the thinner shells of crabs and lobsters; and also oyster stock or the juice of parboiled oysters.

47. After boiling whichever material you are to use in mak- ing the soup, strain the stock and remove the fat when

48. cold, or when ready to use; then dilutees desired with

49. Slade’s Spice is extra nice.

50. milk or cream and thicken slightly with flour, or corn starch cooked in hot butter as for white sauce. Season simply with salt, Slade’s Pepper or Cayenne, or add to each variety

51. of soup some additional and general formula would be:

52. appropriate seasoning. A

53. 1 or 2 level tablespoons flour

54. 1 level teaspoon salt Slade’s Pepper to taste

55. Heat the stock and milk in a double boiler, melt the butter in a sauce pan without browning; add the corn- starch and seasoning, blend and add gradually one cup of the hot stock; when stirred smooth add this to the re- mainder of the soup.

56. The extra seasoning for chicken or oyster soup may be Slade’s Celery Salt, Slade’s Mace, bay leaf or minced pars- ley; for fish soup any preferred table sauce, catsup, or chives, or bay leaf.

57. Slivers of onion, sweet pepper or Celery may be cooked slowly in the butter before adding the flour and strained from the sauce before serving. Richer cream soups may be made by stirring in one or two beaten eggs to each quart of soup, just before serving and letting it heat only long enough to slightly cook the egg; or by serving a small portion of whipped cream in the tureen. To oyster soup, add the minced and sifted parboiled oysters; to crab or lobster soup, the minced meat and to chicken the pounded and sifted breast of the boiled fowl. — Mary J. Lincoln, Writ- er and Lecturer on Household Science, Boston, Mass.

58. Tomato Tapioca Soup. — Mix two cups stewed and strained tomato, one cup cold water, 3 tablespoons Slade’s Quick Cooking Tapioca, one slice onion, 2 teaspoons sugar, % teaspoon salt, % teaspoon Slade’s Pepper, few grains each Slade’s Cloves and Celery Salt and cook until tapioca is clear. Remove onion, add three tablespoons butter and % teaspoon Slade’s Soda and serve. — Alice Bradley, Boston, Mass.

59. MEATS, ENTREES AND VEGETABLES

60. The use of spice in foods is not alone to improve the flavor and please the palate, but it is also intended to tickle the glands of the stomach and make them produce an abundant supply of digestive juices. They also stir up the liver, a necessary function in the case of people of sedent- ary lives. The stronger the digestive organs the less the need of spices, but as people advance in years the need of the aid of spices increases. It is a remarkable circumstance that spices grow in hot climates where the heat prevents the active bodily exercise of colder climates and where

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62. Don’t be humbugged; if you want the best, get Slade’s.

63. men become sluggish and inactive, here men, animals and birds find it essential to eat spices in abnormal amounts. The beneficial effects of pepper, curry powder, and other condiments are generally recognized; the important thing is to get the pure; this can be done by refusing bulk spices and insisting upon having Slade’s in sealed packages bear- ing the name “Slade’s”; these are always absolutely pure and extra strong.

64. Chicken Croquettes. — Stir a pint of fine-chopped chicken into a cup and a quarter of sauce, made of one-third cup of flour, three tablespoons butter, a cup of chicken stock, and one-fourth cup of cream; season with a few drops of Slade’s Onion Extract, a teaspoon of lemon juice, one-half teaspoon Slade’s celery salt, and Slade’s pepper. When thoroughly chilled, form into cylindrical shapes, roll in egg-and-bread-crumbs, and fry in deep fat. Serve sur- rounded with cooked peas and figures stamped from cooked slices of carrot seasoned with salt, Slade’s Paprika and butter. — Mrs. Janet M. Hill, Boston, Mass.

65. Chicken and Tapioca Panada. — Put a pint of well-sea- soned chicken liquor into a double boiler over the fire. When the liquor is hot, add a quarter cup of Slade’s Tapioca and cook, stirring occasionally, until the tapioca is trans- parent. Add one cup of hot cream and one generous cup of cold baked or broiled chicken that has been chopped fine in a meat chopper. Season with a scant half-teaspoon of Slade’s Celery Salt, a dash of Slade’s Cayenne, and a half-teaspoon of finely-chopped parsley. Beat the mixture together thoroughly, and when it is hot add very carefully the yolks of two eggs slightly beaten. Serve in cups with sippets of well-toasted bread. The yolks of eggs may be omitted if desired. — Mrs. J. M. Hill.

66. Lamb and Macaroni, Breck Style. — Chop remnants of cold roast lamb and season with salt, Slade’s Pepper and Slade’s Celery Salt; there should be one cup. Put in a buttered baking dish and cover with one cup boiled maca- roni broken in small pieces and seasoned with salt. Beat four eggs slightly and add one and one-half cups milk. Pour over the macaroni and dot over with bits of butter, using one and one-half tablespoons. Bake in a slow oven until firm and slightly browned on the top. — Fannie Mer- ritt Farmer, Boston, Mass.

67. Lamb Chops, Broiled. — Trim the flesh neatly from that part of the rib bone which extends upward from the “eye” of meat. Remove all superfluous fat around the eye. Wipe with a damp cloth and place in a well-oiled broiler. Broil from six to ten minutes, according to thickness, ten seconds on a side. Spread with maitre d’hotel butter. Cover the ends with paper frills, and dispose around a support, hollow in the centre. Fill the centre with peas.

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Nutrition, whole recipe (rough)

Counts 18 of 23 ingredients. The other 5 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 18 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Chicken	100g cooked	165
Milk	1 cup (244ml) whole	149
Banana	1 medium (118g)	105
Butter	1 tbsp (14g)	102
Shrimp	100g cooked	99
Egg	1 large egg (50g)	78
Cream	1 tbsp (15ml) heavy	51
Sugar	1 tbsp (12.5g) granulated	49
Onion	1 medium (110g)	44
Carrot	1 medium (61g)	25
Lemon	juice of 1 lemon (48ml)	12
Nutmeg	1 tsp ground (2.2g)	12
Celery	1 stalk (40g)	6
Black Pepper	1 tsp ground (2.3g)	6
Cayenne	1 tsp (1.8g)	6
Parsley	1 tbsp chopped fresh (3.8g)	1
Salt	1 tsp (6g)	0
Pumpkin	not in our table	0
Cake	not in our table	0
Liquor	not in our table	0
Water	not in our table	0
Soup	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.