MISS HATTIE REED

CORX CAKES. Two cups corn meal ,scalded, one cup wheat flour, three eggs, one teaspoon salt, half teaspoon soda, three cups buttermilk, beaten together until light.

MRS. G. F. BURR.

Corn Cakes. One egg to one bowl of sour milk, equal parts corn meal and flour, one small tablespoon sugar, one level tea- spoon soda dissolved in warm water, salt to taste. Make a stiff batter. If milk is very sour mix with it a little water.

MRS. JAMES McCONAUGHY.

Oat Meal Griddle Cakes. Two cups soft cooked oatmeal, two small cups sour milk one egg, pinch of salt, one teaspoon soda. Add corn meal until the batter is stiff enough to bake on the griddle. MRS. JULIA GREENE BELL.

Raw Potato Pancakes. Pare and grate about twelve large potatoes; beat four eggs and stir into potato, add two large tablespoons flour and salt to tast, and mix all. together thor- oughly. Bake like ordinary pancakes but use more grease.

MRS. CHRIS KOLLING.

Sweet Corn Cakes Two cups flour, two cups sifted corn meal, two heaping teaspoons baking powder, pinch of salt, cup sugar, two cups water. Drop in hot buttered gem pans, and bake in a hot oven. MRS. MYRTLE BOSTON.

Fritters. One cup sour milk, one small teaspoon each soda and salt, two eggs. Beat in enough flour to form a thick bat- ter. Fry in hot lard. MISS KATE TYLER.

Corn Fritters. To one can' corn add one cup sweet milk two eggs well beaten, two tablespoons melted butter, teaspoon

36 THE YORK COOK BOOK.

salt, one cup and half rolled crackers, and fry in a little butter and lard a nice brown. — MRS. F. E. FENDER.

Green Corn Fritters. One pint grated young and tender green corn, three eggs two tablespoons good sweet cream (or one tablespoon of milk and one of melted butter can be used instead of cream), ealt spoon salt. Beat the eggs well, add corn by degrees, also the cream, and thicken with enough rol- led crackers to hold them together. Have ready a pan of hot lard, drop the corn from the spoon into the lard, and fry a light brown. They are very nice fried in butter and lard mixed. They can also be made with canned corn instead of green corn. MRS. S. E. MANSFIELD.

Oyster Flitters. Drain off the liquor, and for each pint of oysters take a pint of milk, a salt spoon salt, half as much pep- per, 'one egg and flour enough to make a thin batter. Chop the oysters and stir in the batter, then fry in hot lard. Drop in one spoonful at a time and wait until the lard is sufficiently hot before adding the next spoonful of the cold batter. If pre- ferred, the oysters m.ay remain whole, and the batter should be made a trifle thicker and one oyster put in each fritter.

MRS. R. V. HUNTER.

Chicken Croquette?^. Put a cup of cream or milk in a sauce pan, set over the fire and when it boils, add lump of butter the size cf an egg, in which has been mixed a tablespoon of flour. Let it boil until thick; remove from fire., and when cool mix into it a teaspoon salt, half teaspoon pepper, a bit of minced onion or parsley, one cup fine bread crumbs, and a pint of finely chopped chicken, either roasted or boiled; then beat up two eggs and work in with the whole. Flour hands and make small cakes; dip in egg and cracker crumbs, and fry in butter and good sweet lard. Take them up with a skimmer and lay on brown paper to free from grease. Serve hot.

MRS. MARGARET CHILCOTE.

Salmon Croquettes. Pick the contents of a can of salmon to pieces, remove all bones and skin. To half pint salmon allow an equal quantity of mashed potatoes and fine bread crumbs. Thicken half pint of boiling milk with two table- spoons fiour and one teaspoon butter rubbed together stir over fire until smooth and very thick; remove from fire, add salmon,

GRIDDLE CAKES 37

rotato and bread crumbs; mix thoroughly, season with salt and white pepper, and set away to cool in a buttered dish. When cool and firm make into balls or cylinders, dip in beaten egg and cracker dust fry in deep smoking lard until brown.

MRS. JAY SERVISS.

Rice Croquettes. Boil the rice until tender and soft; while still warm, measure, and to every teacup rice add a well beat- en egg, a tablespoon butter, pepper and salt to taste, and half cup any kind cold fresh meat, ham or tongue chopped fine. When cold, with floured hands make into croquettes, dip in beaten egg, then in cracker dust and fry in a frying basket in hot drippings of lard. MRS. E. ELLS.

AVaflfles. Take one and a half scant cups flour, half cup Eielted butter, one and one half cups sweet milk, three eggs beaten very light, two heaping teaspoons baking powder; have waffle iron smoking hot, grease thoroughly and bake at once.