Manuscript Cookbook 203

fat is of proper temperature for uncooked foods. Foods should be as dry as possible. Have the fat deep enough to float the food. You may use a wire spoon or frying basket. Drain fried foods on paper. reheat fat between fryings. If a range is used keep ashes ready to put out fire. In lifting hot fat, wrap a towel around hands.

Saratogo Chips Wash, pare and slice thinly potatoes. drain on towel, fry in hot fat then drain on paper. Sprinkle with salt. Keep hot and serve.

Batters and Doughs Baking powder Biscuits 2 c flour 4 t baking powder 1/2 t salt 2 T fat Milk or water (about 2/3 c) Mix dry ingredients. Work in fat using tips of fingers or cut thoroughly with a knife With a knife mix liquid with dry ingredients. Use just enough milk so the dough is stiff enough to roll out. Roll gently to 1/2 inch thickness on a slightly floured board and cut into small biscuits. If any dry flour clings to top of buiscuits moisten

with a little milk or water. Place on a slightly oiled pan. Bake in a hot oven from 12 to 15 min May be placed on a folded napkin or doily.

Drop Biscuits 2 c flour 4 t baking powder 1/2 t salt 2 T fat milk or water (about 3/4 c) Put together same as cut biscuits. The mixture is of proper consistancy, when it may be dropped without spreading. Drop by spoonfuls on an oiled pan or into oiled muffin tins. Bake in a hot over 12 to 15 mins.

Spider Cornbread 3/4 C cornmeal 1/4 C flour 1 T sugar 1/2 t salt 1/2 t baking soda 1 egg 1 C sour meal 1 T butter or substitute Mix dry ingredients in a mixing bowl. Beat egg. Add sour milk, then dry ingredients Beat mixture until ingredients are well blended. Melt butter in a hot spider or frying pan. Pour cornmeal mixture into it. Bake in a hot oven until sufficiently baked usually about 20 min. Serve hot.