2 eggs.
PROCESS: Add dry ingredients, sifted together, to corn; add yolks well beaten; then fold in whites beaten until stiff. Fry as griddle cakes; or dip a tablespoon into deep hot Cottolene, drain well, then take up a spoonful of the corn mixture, drop into hot Cottolene, pushing it off spoon into hot fat with a spatula. Fry a golden brown. Drain on brown paper and serve immediately.
CABBAGE RELISH
Remove the wilted and coa.r.s.e outside leaves from one small, solid head of white, new cabbage (Southern), cut off stalk, cut head in quarters, cut out stalk from each quarter and chop cabbage very fine. Add one medium-sized Bermuda onion, finely chopped. Cover with ice water and let stand until crisp. Drain thoroughly and mix with Relish Dressing. Serve in lemon baskets, sprinkle with finely chopped chives, green pepper or parsley.
RELISH DRESSING
1 teaspoon mustard.
1-1/2 teaspoons salt.
1/2 tablespoon flour.
1 tablespoon sugar.
Few grains cayenne.
1 tablespoon melted b.u.t.ter.
1 egg yolk.
1/3 cup hot vinegar.
1/2 teaspoon celery seed.
2/3 cup thick cream.
PROCESS: Mix the ingredients, except celery seed, in the order given.
Cook in double boiler, stirring constantly until mixture coats the spoon; strain and add celery seed. Chill and add to cabbage.
STEWED RHUBARB
Wash and trim off ends of two pounds tender rhubarb; do not peel. Cut rhubarb in one-inch pieces. Put into baking dish and sprinkle generously with sugar, add just enough water to prevent rhubarb from burning. Cover and bake in oven very slowly until tender but not broken. (Slow cooking preserves its color.) One cup of Sultana raisins may be cooked with rhubarb. They must, however, be first picked over, stems removed, then covered with boiling water, drained, then covered again with boiling water and cooked until soft. Arrange a layer of rhubarb in baking dish, then a sprinkle of raisins and sugar and thus continue until all are used. Finish cooking as directed in the foregoing. Serve very cold.
MARBLE CAKE
1/3 cup Cottolene.
1 cup sugar.
2 eggs.
1/2 cup milk.
1/2 teaspoon cinnamon.
1/2 teaspoon nutmeg.
1/4 teaspoon salt.
1-3/4 cups flour.
3 teaspoons baking powder.
1 tablespoon mola.s.ses.
PROCESS: Cream Cottolene, add sugar gradually, yolks of eggs beaten until thick and light, flour sifted with baking powder, alternately with milk. Fold in whites of eggs beaten until stiff. Turn one-third of this batter into a bowl and add to it mola.s.ses and spices. Pour into well-greased pan, alternating light and dark mixtures to give it the "marbled" appearance.
Bake forty to forty-five minutes in a moderate oven.
_May_
"_If you are an artist in the kitchen you will always be esteemed._"--_Elizabeth in Her German Garden._
[Ill.u.s.tration]
[Sidenote: _May_
_First Sunday_]
Menu
ASPARAGUS SOUP--SALTINES
BAKED BLUEFISH a LA CREOLE
CHATEAU POTATOES STRINGLESS BEANS WITH BACON
CHEESE AND PIMENTO SALAD
FROZEN STRAWBERRIES
CORN-STARCH LOAF CAKE WITH MAPLE FROSTING
CAFe NOIR--TEA FRAPPe
CREAM OF ASPARAGUS SOUP
3 cups White Stock.
1 bunch (or 1 can) asparagus.
2 cups cold water.
2 slices onion.
4 tablespoons b.u.t.ter.
4 tablespoons flour.
1-1/2 cups scalded milk.
1/2 cup hot cream.
PROCESS: Wash, sc.r.a.pe and cut asparagus in one-inch pieces, reserve the tips. Cover with boiling salted water, cook ten minutes; drain, add stock and onion and cook until tender, rub through a sieve. Melt b.u.t.ter in a sauce pan, add flour, stir to a smooth paste; remove from fire and add first mixture slowly, stirring constantly. Season with salt and pepper, add hot milk and cream, continue stirring. Cook tips in boiling salted water until tender, drain. Turn soup into hot soup tureen, add tips and serve. If canned asparagus is used, drain from liquor, rinse, reserve tips and follow directions given in the foregoing.
BLUEFISH a LA CREOLE
Remove bones from a fresh, three-pound bluefish. Place on a well-b.u.t.tered fish sheet, laid in a dripping pan. Sprinkle with salt and paprika. Cook in a hot oven twenty-five minutes, basting often with melted b.u.t.ter or sweet dripping. Remove to hot serving platter and pour a Creole Sauce around fish. Sprinkle fish with b.u.t.tered crumbs, set platter on a board and place in oven to brown crumbs. Garnish with slices of lemon dipped in chopped parsley.