LEMON CRACKERS. MRS. E. S. JORDAN.
Two and three-fourths cups of granulated sugar, one cup of butter, one pint of sweet milk, one cup of lard, three eggs, five cents worth of lemon oil, five cents worth carbonate of ammonia, a pinch of salt. Mix stiff, and roll thin; stick with a fork, and bake in a quick oven.
MILK TOAST. MISS H. W.
Boil one quart of milk; stir into it two tablespoonfuls butter, mixed with one tablespoonful flour, and a saltspoonful salt. Let the whole boil five minutes. Have ready a dish of toasted bread; pour the milk over it, and serve hot. Nice for breakfast.
FRITTERS.
Separate four eggs; beat the yolks until light; add to them one quart of sweet milk, a little salt. Beat the whites very stiff; stir in one quart of flour, and the whites, half and half, with one teaspoonful of baking powder. In a tablespoonful of batter, place a slice of nice sour apple; drop into hot lard, and fry nice brown on both sides. Serve hot, with butter and syrup.
Make oyster fritters the same way, using fine large oysters in place of apples.
ORANGE FRITTERS.—Made in same way, using slices of orange instead of apple.
PINEAPPLE FRITTERS.—Made in same manner, only stir into the batter a pineapple, grated or chopped fine.