Cook 1 lb of prunes with 1 tablespoon of ground cinnamon when cool remove the stones and mash. Cut 2 day old bread into thin slices, spread these slices with mashed prunes and cut in quarters. Each slice of bread upon which is spread the prunes is again covered with another slice of bread. Beat 3 eggs light with ¹⁄₂ cup of milk, add a pinch of salt, dip the quarters in the mixture and fry in hot lard a light brown. Serve hot.
Cream Giblets.
Take a lb of giblets, wash and put them over. Cook covered with cold water and ¹⁄₂ teaspoonful of salt, cook until tender, then thicken with 2 tablespoonsful flour add 1 cup of milk or cream, pepper and salt to taste. Serve on toast or in patties crust. Wine may be added.
Sweet Potato Croquettes.
Boil 4 potatoes till tender, remove skin, mash, add ¹⁄₂ teaspoon salt, ¹⁄₂ teaspoon pepper, shape into croquettes. Dip into 1 egg beaten and 1 tablespoon cold water, roll in crumbs. Fry in hot fat till light brown.
Scalloped Corn.
1 can sweet corn, 2 eggs beaten light, added to 1 pt. milk, 1 level teaspoonful of salt, ¹⁄₄ teaspoonful of black pepper. 1 piece of butter size of a small egg, 1 level tablespoon of cornstarch stirred in and then sprinkle with bread crumbs over the top.
Peas in Ambush.
Take a 2 inch square of bread cutting out the center form a box. Brush with butter and put in oven until golden brown, now fill these boxes with creamed peas, and serve very hot.