Lowney's Cook Book / Illustrated in Colors

by Maria Willett Howard

• 1 cup cottage cheese
  ½ cup sugar
  3 tablespoons butter
  1 teaspoon salt
  3 eggs
  rind and juice of one lemon
  ½ cup raisins
  ½ cup citron

Mix the above ingredients and beat until smooth. Line patty tins with pastry, fill with cheese mixture. Bake in a moderate oven twenty minutes.

Fritter Batter

• 1 cup flour
  2 teaspoons baking powder
  ¼ teaspoon salt
  ¼ cup milk
  2 eggs
  1 tablespoon lemon juice

Sift flour, baking powder and salt; add well-beaten eggs, lemon juice and milk. Beat well, strain if lumpy, and leave standing several hours, over night if possible.

This receipt may be used for cooked parsnips, carrots, cauliflower, raw corn and nearly all fruits.

Dip prepared vegetables or fruits in the batter, drain whole vegetables and fruits on a fork, fry in deep fat, and drain on brown paper. Mix small or chopped vegetables or fruit with the batter and drop in spoonfuls into hot fat.

Corn Oysters

• 2 cups green corn pulp
  2 eggs
  pepper and cayenne
  1 tablespoon butter, melted
  ¼ teaspoon salt
  flour

Cut the corn through the kernel with a sharp knife and remove pulp; add remaining ingredients with enough flour to shape into small cakes. Sauté in butter or pork fat or fry in deep fat.