Ingredients

5 cooked parsnips

1 teaspoon flour

1/2 teaspoon salt

Pinch pepper

1 egg

Frying fat

Method

Mash or sieve the cooked parsnips, add flour, salt, pepper, and beaten egg. Shape into round balls with flour and fry in very hot fat till brown. Drain and serve immediately.

3 eggs

1/4 lb flour

1/2 teaspoon cream of tartar

1/4 teaspoon bicarbonate of soda

1 tablespoon milk

1 tablespoon butter

1 gill cream

Small amount or black currant jelly

pale pink warm icing

Small amount royal icing for ornamenting

Method

Beat eggs and sugar till thick, then add sifted flour and cream of tartar, stirring in lightly, dissolve bicarbonate of soda in heated milk and butter, and stir into mixture Bake in a moderate oven in a flat greased tin about 20 minutes. When sponge cake is cold cut into small rounds with a plain cutter and slice each round in halves, take a piece out of centre. Whip cream, red currant jelly and a little sugar together, place in centre and replace the top, cover with pale pink warm icing, ornament in a fancy pattern round the edge with royal icing.

2 dozen small cakes baked in gem irons

3/4 cup soft vanilla butter icing

1 packet of raspberry jelly

2 cups desiccated coconut.

Method

When cakes are cool, split and spread with a little icing. Make jelly with a little less water than usual and allow to stand in the fridge until beginning to set. Dip cakes in jelly one at a time then roll in coconut. Allow to set firmly in the fridge but do not store there as cakes become hard.

6 lumps loaf sugar

1 orange

3 oz. butter

6 oz. flour

pinch salt

1 1/2 teaspoons baking powder

1 teaspoon sugar

1 egg

1/2 gill milk

Method

The oven should be heated to 500^oF (very hot), rub butter into sifted flour, baking powder, salt, and the 1 teaspoon sugar, bind to a stiff dough with beaten egg and milk and add grated rind of 1 orange, roll out 1/2 inch thick, soak loaf sugar in juice of 1 orange, cut dough into rounds, and put some of the loaf sugar on top of each round, bake 8 to 10 minutes.

• 4 c Flour
• 8 ts Baking Powder
• 3 ts Salt
• 1 ts Pepper
• 4 Eggs
• 2 c Milk
• 1 pt Clams, canned with liquid
• 2 c Lard, or more — For deep Frying

Directions

Mix all of above (except lard). Deep fry at 375 by dropping from oiled spoon. Salt and pepper after cooking.

• 1 lb crabmeat
• 1 ts Worcestershire sauce
• 2 tb Mayonnaise
• 1 ea Egg, beaten
• 1/4 c Cracker meal
• Garlic to taste
• 1 Pinch cayenne pepper

Directions

Combine all ingredients and form into small cakes.
Sautee in butter. Serve hot with tarragon sauce.

• 3 tablespoons Kraft fat-free mayonnaise
• 2 tablespoons yellow mustard
• 1 1/2 teaspoons Worcestershire sauce
• 1 egg or equivalent in egg substitute
• 3 (4.5-ounce drained weight) cans crabmeat, drained and flaked
• 6 tablespoons Bisquick Reduced Fat Baking Mix
• 2 teaspoons dried parsley flakes

Directions

In a large bowl, combine mayonnaise, mustard, Worcestershire sauce, and egg.
Add crabmeat, baking mix, and parsley flakes. Mix well to
combine.
Using a 1/4-cup measuring cup as a guide, form into 12 cakes.
Place cakes on a hot griddle sprayed with butter-flavored cooking spray.
Brown for 3 to 4 minutes on each side.

Serves 6 (2 each) – Each serving equals:
HE: 2 1/4 Pr, 1/3 Br, 5 OC
106 Calories, 2 gm Fa, 15 gm Pr, 7 gm Ca, 442 mg So, 85 mg Cl, 0 gm Fi
DIABETIC: 2 1/2 Mt, 1/2 St

• 4 ounces good quality bittersweet chocolate
• 1/2 cup (1 stick) unsalted butter
• 2 eggs
• 2 egg yolks
• 1/4 cup all-purpose flour
• 1/4 cup plus 1 tablespoon granulated sugar
• 1/4 teaspoon salt

Directions

Recipe by Preheat oven to 375 degrees F.

In a double boiler over medium heat, melt the chocolate and butter together, whisking to blend. When fully melted, remove from stove and allow to cool.

In a large mixing bowl, whisk the eggs and the yolks together. Add in the flour and sugar and mix until just well blended; as little air as possible to be incorporated. When chocolate mixture has cooled, add it to the egg mixture with a whisk, again being careful not to overmix or incorporate excess air.

Butter and flour 4 individual 1/2 cup ramekins or 4 ounce aluminum soufflé cups, tapping afterwards to remove excess flour. Pour the chocolate batter into the ramekins.

Place ramekins in the middle rack of the oven and bake for 9 to 11 minutes. At 9 minutes, test for doneness: cakes are perfectly cooked when surface appears set, cakes jiggle when shaken, and a wooden pick inserted in the middle comes out coated with thick liquid. Cook 1 to 2 minutes longer if necessary.

Remove ramekins from the oven and let stand 1 minute. To unmold, run a knife along the inner wall of each ramekin, cover with a small plate, quickly invert, and tap the bottom of the ramekin several times with a heavy knife blade if the cake does not fall out by itself. Serve with a spoon.