aa

THE CODVILLE COMPANY, LIMITED

CUSTARD PIE.

Make a custard of the yolks of three eggs with milk and season
to taste. Bake it in an ordinary crust and in an oven but moder-
ately heated, so that the custard may not curdle. When done, beat
the whites of the eggs to a froth, add sugar and spread over the
top; return it to the oven to brown slightly. A small pinch of
salt will improve the custard.

MINCE PIE.
One pound each of raisins, currants and sugar; stone and chop
the raisins; one pound of suet chopped very fine, two-thirds of an
ounce each of candied lemon and orange peel, two large apples

grated, one-third of an ounce of Gold Standard Cinnamon, two-

thirds of a nutmeg, the juice of one lemon added to the grated
rind, and one-third of a gill of brandy, or substitute cider for the
brandy.

BATTER FOR FRITTERS No. 1.

1 cup. bread flour 24 cup water
1 tablespoon sugar 4 tablespoon olive oil
+ teaspoon salt White 1 egg

Mix flour, sugar and salt. Add water gradually, then olive oil
and white of egg beaten until stiff.

BATTER FOR FRITTERS No. 2.

1% cups flour 2 teaspoons Gold Standard
4 teaspoon salt Baking Powder
1 egg 22, cup milk

Mix and sift dry ingredients. Add milk gradually and egg
well beaten. If a sweet batter is desired, add three tablespoons
powdered sugar.

APPLE FRITTERS.

Make a batter with one cup of sweet milk, one teaspoon sugar,
two eggs (whites and yolks beaten separately), two cups flour,
one teaspoon Gold Standard Baking Powder mixed with the flour.
Chop some good, tart apples, mix them in the batter, and fry in
hot lard. Serve with maple syrup.

45