Corn Fritters

2 cups corn, fresh or canned

1 teaspoon salt

1/8 teaspoon pepper

1 egg

1 teaspoon melted fat 1/2 cup milk

2 cups flour

2 teaspoons baking-powder

Chop the corn very fine and add salt, pepper, well-beaten egg, melted fat, milk, flour and baking-powder. Fry two to three minutes in deep fat (360°-370° F.).

Oyster Fritters

1/4 cups oysters

2 eggs

1 cup milk

2 cups flour

2 teaspoons baking-powder

1/2 teaspoon salt

Chop the oysters. Make a batter of the eggs, milk, flour, baking-powder and salt. Stir the oysters into the batter and drop by spoonfuls into deep hot fat (360°-370° F.).

Parsnip Fritters

3 parsnips

2 eggs

1 tablespoon fat

1 cup milk 1 teaspoon salt 3 tablespoons flour

Boil the parsnips tender, grate fine or mash and pick out all the fibrous parts. Beat the eggs light, and stir into the parsnips, beating hard. Add the fat, milk, salt and flour. Drop by spoonfuls into deep fat (360° - 370° F.) and fry two to three minutes.

Breaded Calves' Brains

Soak two pairs of calves' brains in cold water one-half hour; then remove the thick membrane covering them and see that they are perfectly white and bloodless. Divide into servings for six. Put into enough boiling water to cover and simmer for fifteen minutes. Then take them up and plunge them into cold water. When they are cool, drain and season generously with salt, and pepper. Dip into flour, then into beaten egg, seasoned with salt and pepper, then into fine bread-crumbs; place in a frying-basket and cook in deep fat (375°-400° F.) five to eight minutes. Serve with ravigote or white sauce.

Flank Steak Fillets

1 flank steak, unscored

1/2 pound kidney suet or salt pork 1/2 green pepper 1 cup tomatoes, strained

1/2 onion, chopped 2 1/2 teaspoons salt 1/4 teaspoon pepper 8 metal skewers

Cut suet or salt pork into one-inch strips. Place on steak and roll meat tightly around the fat, skewering it through the roll

1 1/2 inches apart. Cut roll between skewers forming individual fillets of steak with small squares of fat in center. Flour; brown fillets on both sides, place in casserole or covered pan; add tomatoes, onion, pepper and seasoning. Other vegetables, fine cut, may also be added. Simmer 1 hour or until tender or finish in 300° F. oven.

Ring Molds

The ring mold is one of the most satisfactory ways of serving entrees since it is decorative, permits endless variety in appearance but involves no additional labor. Any recipe baked in a loaf may be used in the ring mold. Grease the mold as any pan for baking and unmold on the plate to be used for serving. The center may be filled with another cooked vegetable, a stew, creamed fish or poultry, or a china, glass or silver bowl of the exact size may be slipped into the center and filled with the sauce or dressing to be served with the ring,