CORN OYSTERS. MRS. J. C. WALTERS.

Grate and chop one pint of young sweet corn; add one egg, well beaten;

one teacupful flour, three tablespoonfuls cream, one teaspoonful salt.

Fry like oysters.

Bikers Against Diabetes

GLAZED SWEET POTATOES

Sweet potatoes, like squash and peas, lose a
little of their sweetness in cooking, and when recooked it is well to
add a little sugar. Slice two large cooked sweet potatoes and lay in a
small baking dish, sprinkle with a level tablespoon of sugar and a few
dashes of salt and pepper, add also some bits of butter. Pour in
one-half cup of boiling water, bake half an hour, basting twice with the
butter and water.

Famous Quotes

ORGEAT.

Jewish Recipes

Beat three ounces of almonds with a table-spoonful of orange-flour
water, and one bitter almond; then pour one pint of new milk, and one
pint of water to the paste, and sweeten with sifted white sugar; half
an ounce of gum-arabic is a good addition for those who have a tender
chest.

Jewish Recipes

Famous Quotes

PASSOVER PUDDING.

Jewish Recipes

Mix equal quantities of biscuit powder and shred suet, half the
quantity of currants and raisins, a little spice and sugar, with an
ounce of candied peels, and fine well beaten eggs; make these into
a stiff batter, and boil well, and serve with a sweet sauce. This
pudding is excellent baked in a pudding tin, it must be turned out
when served.

Jewish Recipes

Famous Quotes

A PLAIN BOLA.

Jewish Recipes

Take three quarters of a pound of white sugar, three quarters of a
pound of fresh butter, two eggs, one pound and a half of flour, three
spoonsful of yeast, a little milk, and two ounces of citron cut thin,
and mix into a light paste; bake in a tin, and strew powdered sugar
and cinnamon over it before baking.

Jewish Recipes

The above ingredients are often baked in small tins or cups.

Jewish Recipes

Chicken Recipes

AN EASY RECEIPT FOR A CHARLOTTE RUSSE.

Jewish Recipes

Trim straitly about six ounces of savoy biscuits, so that they may fit
closely to each other; line the bottom and sides of a plain mould with
them, then fill it with a fine cream made in the following manner: put
into a stewpan three ounces of ratafias, six of sugar, the grated rind
of half an orange, the same quantity of the rind of a lemon, a small
piece of cinnamon, a wine-glass full of good maraschino, or fine
noyeau, one pint of cream, and the well beaten yolks of six eggs; stir
this mixture for a few minutes over a stove fire, and then strain it,
and add half a pint more cream, whipped, and one ounce of dissolved
isinglass. Mix the whole well together, and set it in a basin imbedded
in rough ice; when it has remained a short time in the ice fill the
mould with it, and then place the mould in ice, or in a cool place,
till ready to serve.

Jewish Recipes

Diabetic Beef Recipes

LEMON GINGER SHERBET
This is made the same as the lemon with the
addition of four ounces of candied ginger cut in fine bits and added to
the sirup with the grated yellow rind of a lemon. Boil until clear, add
lemon juice and a little more of the rind and proceed as with the ice.

Diabetic Meals

RICE CUSTARD.

Jewish Recipes

This is a very innocent and nutritive custard. Take two ounces of
whole rice and boil it in three pints of milk until it thickens, then
add half a pound of pounded sweet almonds, and sweeten to taste; a
stick of cinnamon and a piece of lemon peel should be boiled in it,
and then taken out.

Jewish Recipes

Diabetic Meals

RASPBERRY JAM. MRS. E. S.

Weigh equal parts of fruit and sugar. Put the fruit into a preserving

pan, and mash with a silver or wooden spoon; let boil up; then add the

sugar; stir all the time while cooking. Strawberry or blackberry jam

is made the same way. Thirty or forty minutes is sufficient time for

cooking.

Diabetic Beef Recipes

RAISED DOUGHNUTS
Scald one cup of milk.
When lukewarm add one-quarter
of a yeast cake dissolved in one-quarter of a cup of lukewarm water, one
teaspoon salt and flour enough to make a stiff batter.
Let it rise over
night.
In the morning add one-third of a cup of shortening (butter and
lard mixed), one cup light brown sugar, two eggs well beaten, one-half
nutmeg grated and enough flour to make a stiff dough.
Let it rise again,
toss on floured board, pat and roll out.
Shape with the biscuit cutter
and work between the hands until round.
Place on the floured board, let
rise one hour, turn and let rise again.
Fry in deep fat and drain on
brown paper.
Cool and roll in powdered sugar.

Diabetic Meals