The Alaska citizen. (Fairbanks, Alaska) 1910-1917, 1912-02-12
Corn Eritters.

Corn Fritters.
Beat up two eggs well; add one
heaping teaspoonful of salt. dash OF
red pepper. quarter teaspoonful OF
white pepper, half cupful of milk,
one tablespoonful of olive oil, one
cupful of flour. and two cupsfuI of
canned corn; beat we'll together.
Drop by tablespoonfuls into smok-
ing hot fat. fry all till a golden
color, drain on soft paper and serve
very hot.
Savarin la President.
Two cupfuls Of flour. one COM
pressed yeast cake. one heaping
tablespoonful of sugar. one table
spoonful of flour, five tablespoon
fuls of butter. four eggs. one cup
full OF milk, little olive oil. a
quarter of teaspconful of salt. a
little fruit syrup. few preserved
cherries and some whipped and fla
vored cream. Brush a high. sponge
cake tin over with the olive oil
Mix the sugar with the tablespoon.
full of flour, and dust it all over the
cake tin, shaking out all that does
not stick. Warm half of the milk.
put the yeast in a basin with
heaping teaspoonful of sugar and
work them together with a wooden
spoon until they are liquid; then add
the tepid milk and mix together Sift
the flour into a basin. and add the
milk and yeast. Mix together to a
stiff dough. Set 10 rise until it is
twice its original size. Warm the
butter gently until it is just nell
ed; then beat into the dough the
two eggs and the rest of the milk.
Next add half of the melted butter.
and beat it well. Now add the two
remaining eggs and the rest of the
butter. Continue to beat the mix
ture until it becomes stringy and
can be pulled OUT of the basin.
Fill the prepared mold three parts
full of the dough, place it in
warm place until the mixture fills
the tin, then bake in a moderately
hot oven from thirty TO forty min
utes. Turn it carefully out of
the tin, and leave until it is cold.
Then soak it we'll with any good
fruit syrup. 1t is a wise plan to
pierce holes in it with a skewer.
to allow the syrup to soak through.
Decorate prettily with whipped cream
through forcing bag and pipe. and
here and there stick preserved cher
rtes and silver dragees.
Date OmeIet.
Beat the yolks of three eggs IN
til light. add three tablespoonfuls
of powdered sugar and the juice of
half lemon Fold in carefully the
stiffly beaten whites of six eggs.
then add a dozen dates cut in quar-
tiers. Turn into a buttered pud-
ding dish and bake in hot oven
until golden brown. Serve at once.
Date Custard.
Put six ounces of bread-crumbs
into a basin. add half a cupful of
milk and one tablespoonful of SUI
gar. Put half of this mixture into
a thickly buttered pudding dish.
sprinkle in twelve ounces of chop
ped dates, then spread the rest of
the crumbs en- top. Beat up three
eggs, and two tab'espoonfuls of sug-
ar. half a pint of milk and few
drops of lemon extract, pour them
into dish. Bake in a moderately
hot oven until rich brown color.
This is good hot or cold
Date Jam.
Take two pounds of dates. re
moving the stones, and put them in
a saucepan over the fire with one
pint of water, two cupfuls of sugar,
one grated nutmeg and one table
spoonful OF butter. Cook slowly
and stir until the jam is quite thick,
then pour into deep glasses and
cover at once.