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From MRS. E. V. McConnell, of North Dakota, Lady Manager Two eggs, one tablespoon of cream or sweet milk, one cup oyster crackers rolled fine, one can or six ears of sweet corn scraped from the cob, pepper and salt to taste. Put tablespoon butter in frying pan, have it hot and drop in batter by spoonfuls. Fry brown and serve hot for breakfast.
Grease the bottom of a large pie plate, slip the pancake on the plate; add the other tablespoon of butter to the frying-pan; when hot, turn uncooked side of pancake down and brown. Serve at once with sugar and lemon slices or with any desired preserve or syrup. This pancake may be served rolled like a jelly roll. GERMAN PANCAKES, No. 2
Beat the whites of the eggs, add half a pound of confectioner's sugar, one tablespoon at a time, until all is used, and then add the almonds and a few drops of rosewater. Spread between or on top of cake. Put on thick, and when nearly dry cover with a plain icing.
In very hot weather renew the salt and ice three times, and keep the blanket cold and wet with the brine from the freezer. VANILLA ICE CREAM, No. 1 Take one pint of milk, two cups of sugar, one large tablespoon of flour rubbed smooth in cold milk, two eggs beaten light, one teaspoon of vanilla extract, and one quart of sweet cream, well beaten.
Rub the yolks of six hard-boiled eggs as fine as possible, add one-half teaspoon of salt, white pepper, four tablespoons of chicken-fat that has been skimmed off the broth, adding one at a time, stirring constantly, one tablespoon of best prepared mustard, two teaspoons each mustard seed and celery seed, and two tablespoons of white sugar; add gradually, stirring constantly, one cup of white wine vinegar.
Let pies cool upon plates on which they were made because slipping them onto cold plates develops moisture which always destroys the crispness of the lower crust. To beat and bake a meringue have cold, fresh eggs, beat the whites until frothy; add to each white one level tablespoon of powdered sugar. Beat until so stiff that it can be cut with a knife.
"'Let pore old Dan try it first, sir, ses Harry, starting up, an' sniffing as the mate took the cork out; 'he's been awful bad since you've been away. "'Harry's worse than I am, sir, ses Dan; 'it's only his kind heart that makes him say that. "'It don't matter which is fust, ses the mate, filling a tablespoon with it, 'there's plenty for all. Now, Harry. "'Take it, ses the skipper.
Brown three tablespoons of flour with one tablespoon of sweet drippings, add a small onion finely chopped, then cover the spider and let the onion steam for a little while; do this over a low heat so there will be no danger of the union getting too brown; add vinegar and soup stock and two tablespoons of sugar. Let this boil until the sauce is of the right consistency.
Take as many livers and gizzards of any kind of fowl as you may have on hand; add to these three tablespoons of chicken or goose fat, a finely chopped onion, one tablespoon of pungent sauce, and salt and white pepper to taste. Boil the livers until quite done and drain; when cold, rub to a smooth paste. Take some of the fat and chopped onion and simmer together slowly for ten minutes.
Heat one tablespoon of butter, add a minced onion, brown, then scraped eggplant, bread crumbs, salt and pepper to taste and an egg yolk. Mix well together, refill shells, place in dripping pan in oven baste with butter or sprinkle cracker crumbs on top with bits of butter baste often and brown nicely.
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