Egg Puffs

Separate yolks and whites of eggs, keeping yolks whole. Sprinkle salt and pepper over yolks. Add pinch of salt to whites, beat until stiff. Drop whites from teaspoon on hot buttered griddle; lay a yolk on each spoonful of white and cover each with another spoonful of white. Turn quickly to brown on other side. Serve immediately.

Egg Patties

4 eggs hard boiled 2 tablespoons butter

1 1/2 tablespoons flour 1/2 cup milk

Make sauce by stirring into hot milk, butter and flour creamed. Season. Cook thoroughly. While still hot put in chopped whites of eggs. While hot lay on a platter in little patties. Place half yolk of egg on each pattie. When cold and about to fry dip in egg batter, then in bread or cracker crumbs.

English Scrapple

1 quart broken dry bread 1 quart cold water

1 teaspoon salt 5 eggs

Break dry toast, French bread or slices of other bread into small pieces. Let stand in salted water over night. In the morning squeeze the bread quite dry, mix with eggs slightly beaten, and fry in oil or butter. Serve on a platter garnished with parsley.

Enchiladas (A Mexican Dish)

1 pound Chile peppers 1 pound eastern cheese 1/2 clove garlic

Olives

Thyme

Salt

Enchilada Sauce

Remove seeds from peppers, boil until tender, put through colander. Add garlic previously roasted, season to taste with thyme and salt. Heat fat very hot and fry sauce about five minutes.

Tortillas for same

3 cups flour

1 tablespoon crisco

Milk Salt

Blend flour and crisco, add enough milk to make batter and fry same as pancakes. Grate cheese, mince olives. Spread tortillas out flat, pour three tablespoons Enchilada Sauce over each one, sprinkle with cheese and olives, roll up, place in flat pan, pour sauce and cheese over them and put in oven until hot.

Apple Fritters

2 cups flour

2 teaspoons baking powder

1/4 teaspoon salt

2 cups apple sauce

1 egg

Butter size of egg

Milk to make soft dough

Sift dry ingredients together, rub in butter, add egg mixed with milk enough to make soft dough for rolling. Roll thin, cut with large biscuit cutter, moisten with milk the edges of half the number cut, and place in the center a spoonful of apple sauce. Cover with the remaining dough biscuits and press edges together with a fork. Fry in deep fat. These may be served with first course or as a dessert with pudding sauce.

Banana Fritters No. 1

3 bananas

1 teaspoon baking powder

3 tablespoons flour

1 egg Salt

Milk

Cut bananas in halves lengthwise, divide these slices in middle lay on plate, sprinkle with sugar and leave five minutes. Dip in batter, fry in deep fat. Place on platter and pour over them the following sauce:

Sauce

1 cup sugar

1 tablespoon butter

1/2 cup water Juice of 1 lemon

Boil all together for ten or fifteen minutes.