THE DEWEY COOK BOOK

Sift the flour, Indian meal and cream of tartar to- gether. Add sugar and nutmeg. Dissolve the soda in the milk and mix all together.

MISS J. M. HOUGHTON.

Corn Fritters.

i pint grated corn.

i tablespoonful melted butter.

% cup milk.

cup flour. % teaspoonful baking-powder.

1 teaspoonful salt.

Sift together the flour, baking powder and salt. Mix the grated corn, butter and milk, add the prepared flour and lastly the well-beaten eggs. Fry in hot lard.

MRS. FRANK SHERBURNE.

Corn Fritters.

i pint grated corn, i teaspoonful salt, i egg.

I cup flour.

A 'dash of black pepper. % cup milk.

Fry by the spoonful, like fritters, in boiling lard.

MRS. INEZ B. MOULTON.

Tomato Fritters.

Cook one can of tomatoes with six cloves, three slices of onion and two tablespoonfuls of sugar for twenty minutes. Strain and season with one teaspoonful of salt and one saltspoonful of pepper. Melt two table- spoonfuls of butter, add two heaping tablespoonfuls of cornstarch, stir and pour into the hot tomato. Cook three minutes. Add one beaten egg, remove from the fire and pour into a shallow dish to cool. Cut into strips, dip in egg and cracker crumbs, and fry in deep lard. Have the lard so hot it will brown a piece of bread in forty seconds.

MRS. HARRY COLTON.

FRIED CAKES

I pint milk.

i tablespoonful melted butter. 34 teaspoonful soda, dissolved in a little water.

34 yeast cake. 2 eggs.

3 o teaspoonful salt.

Mix at night the milk, yeast and salt, adding flour enough to make a batter as stiff as tor pancakes. In the morning add the eggs well beaten, melted butter and soda.

MBS. C. H. BALDWIN.

I cup sour cream. 3^ CUP sour milk.

4 egSs- 1 teaspoonful soda,

i teaspoonful salt. Flour.

Mix and add flour enough to make a little stiffer than for griddle cakes.

MISS M. D. WHITE.

Buckwheat Griddle Cakes*

1 quart lukewarm water.

2 teaspoonfuls molasses, i teaspoonful salt.

3^ cup melted butter. % cup yeast or 34 compressed

yeast cake. % teaspoonful soda.

Dissolve the soda in a very little water and add to other ingredients just before frying. The molasses makes the cakes brown nicely. Sponge twelve hours before using.

MBS. J. A. DE BOEB.

Wheat Griddle Cakes*

2.%, cups flour before sifting.

% teaspoonful salt.

2 tablespoonfuls melted butter.

1 pint milk.

3 even teaspoonfuls baking

powder. 1 egg.

Break the egg into the batter and beat all well to- gether. Fry on a hot griddle.

MBS. J. A. DE BOEB.

Stuffed Eggs.

Cut in halves six hard boiled eggs. Mash the yolks. Mix thoroughly two spoonfuls of bread crumbs with two spoonfuls of cream, add one spoonful of chopped capers, one half teaspoonful vinegar and a little salt. Mix this with the mashed yolks of the eggs. Fill the half whites with the mixture, garnish with parsley and serve.

MRS. E. P. SMILIE.

Deviled Eggs*

Boil hard the desired number of eggs. When cold remove from the shells, divide the eggs in halves, take out the yolks and rub them smooth in a bowl, adding to taste salt, pepper, mustard, and a little melted butter. Fill the whites with this mixture and place on crisp lettuce leaves. Serve with or without a mayonnaise dressing.

MRS. INEZ B. MOULTON.

Stuffed Eggs.

Boil six eggs twenty minutes. Remove the shells and cut the eggs carefullv lengthwise. Take out the

yolks. To one cup of chicken, chopped very fine and seasoned highly with chopped parsley, salt and cayenne pepper, add the yolks which have been grated. Cook one-half of a cup of bread crumbs in three tablespoon- fuls of milk to a smooth paste. Mix with the chicken and egg. Cover each half of an egg thickly with this force meat, place on a buttered dish and bake until lightly browned. Arrange on a hot platter with a cream sauce poured around them. Garnish with parsley.

MRS. J. C. HOUGHTON.

Mix the beaten yolks of six eggs, one cup of milk, one tablespoonful of flour and a pinch of salt. Add the beaten whites of the eggs. Have a buttered pan very hot, pour in the mixture and bake in a quick oven five minutes.

MRS. HENRY OOLTON.

Beauregard Eggs.

Put four eggs into a sauce pan of boiling water, cover and set on the back of the range, not allowing the water to boil, let them stand about half an hour, then drain and cover with cold water. When the eggs are cold remove the shells and chop the whites rather fine. Cut slices of bread to resemble the petals of a daisy, toast and arrange on a plate to simulate a daisy. Have ready a sauce made with two tablespoonfuls of butter, two tablespoonfuls of flour, a scant quarter of a teaspoonful of salt, and three quarters of a cup of milk. Add the chopped whites to the sauce, and after it has been re- heated, spread this mixture on the toast. Press the