Make as above and pour into pans with straight side as bread pans. When cold cut into half inch slices, roll in wheat flour and fry in hot fat a quarter inch deep. Fry to a nice brown.
Stuffed Green Peppers.
Prepare the ordinary bread stuffing as if for a roast turkey (only in place of the sage put the middle of the peppers.) Add a little raw tomato put the whole in the skin of the pepper. You may add chopped chicken if you have it.
Creamed Sweetbreads.
First soak them in cold salted water for one hour, then put them into a kettle of hot water and boil for 20 minutes, then take them out and plunge them in cold water, when cool enough to handle, remove all skin and fine membranes, cut up with scissors, heat again and season with salt and pepper and pour over them a sauce made of cream thickened a little, 1 tablespoon of melted butter. Serve on toast or put in pattie crust.
Banana Fritters.
Make a batter of 1 cup of flour, 1¹⁄₂ teaspoons of baking powder, a little salt, 1 beaten egg and 1 cup of milk beat very light and add 3 or 4 chopped bananas. Fry in deep fat to a light brown.
Corn Fritters.
Make the batter the same as above, add 1 cup of canned corn or fresh corn. Fry in deep fat to a light brown.