World Famous Recipes

TO MAKE RUSKS. MRS. G. A. WRIGHT.

One quart of bread sponge, one coffee-cup white sugar, one teacup

butter, two eggs, one pint sweet milk, a little salt. Beat the sugar

and eggs well before adding the milk. Flour to knead well.

Diabetic Recipes

WHOLE WHEAT POPOVERS

Put two-thirds cup of whole wheat meal, one and
two-thirds cup of white flour, and one-half level teaspoon of salt into
a sifter and sift three times. Pour two cups of milk on slowly and stir
until smooth. Beat two eggs five minutes, add to the first mixture, and
beat again for two minutes. Turn into hot greased iron gem pans and bake
half an hour in a rather quick oven.

Diabetic Recipes

ROCKLAND CAKE
Two cups sugar, one cup butter beaten to a cream, five
eggs, one cup milk, four cups flour, two teaspoonfuls baking powder, one
teaspoonful essence of lemon.

Diabetic Meals

TO PICKLE ONIONS.

Jewish Recipes

Choose all of a size and soak in boiling brine, when cold, drain them
and put them in bottles, and fill up with hot distilled vinegar; if
they are to be _white_, use white wine vinegar; if they are to be
_brown_, use the best distilled vinegar, adding, in both cases, a
little mace, ginger, and whole pepper.

Jewish Recipes

Diabetic Beef Recipes

CORN FRITTERS

Prepare four ears of fresh corn by removing the outer
husks and silks; boil and then drain well. Cut the grains from the cobs
and place in a bowl, season with salt and pepper, add one-fourth pound
of sifted flour, two eggs and a half pint of cold milk. Stir vigorously,
but do not beat, with a wooden spoon for five minutes, when it will be
sufficiently firm; butter a frying-pan, place it on a fire, and with a
ladle holding one gill put the mixture on the pan in twelve parts, being
careful that they do not touch one another, and fry till of a good
golden color, cooking for four or five minutes on each side. Dress them
on a folded napkin, and serve.

Diabetic Recipes