4 tablespoons Cottolene.
1-1/4 cup sugar.
2 eggs.
4 cups flour.
1/4 teaspoon nutmeg.
4 teaspoons baking powder.
1/2 teaspoon salt.
3/4 cup milk.
1/4 cup Sherry wine.
Cinnamon and powdered sugar.

PROCESS: Cream the Cottolene, add sugar gradually, beating constantly.
Add yolks beaten thick and light, and whites beaten stiff and dry. Mix
and sift flour, salt, nutmeg and baking powder, add to first mixture
alternately with milk; add Sherry wine. Turn onto a well-floured board
and pat and roll to one-eighth inch thickness. Cut in pieces three
inches long by two and one-half inches wide, make four parallel gashes
lengthwise of each cruller, at equal distances apart; lift each by
running fingers through gashes and drop carefully into hot Cottolene;
turn when they rise to top of fat. When cooked, drain on brown paper and
sprinkle with powdered sugar mixed with a little cinnamon.

FRIED OYSTERS (IN CRACKER MEAL)

Wash the desired number of New York Counts, using one cup cold water to
a quart of oysters. Drain and dry them between crash towels. Sprinkle
with salt and pepper, dredge with flour and dip them, one at a time, in
egg, diluted with two tablespoons cold water to each egg. Then dip in
fine cracker meal. It is very important that each oyster is well covered
with crumbs. Fry in deep hot Cottolene to a golden brown. Drain on brown
paper, garnish with stuffed olives and sprays of parsley.

FRIED OYSTERS (IN BATTER)

Follow directions in the foregoing recipe, and dip oysters in batter
(see next page). Fry in deep hot Cottolene, turn occasionally. Drain and
serve on folded napkin, garnished with curled celery and slices of lemon
rind dipped in finely chopped parsley.

BATTER

1 cup bread flour.
1/2 teaspoon salt.
1/2 teaspoon celery salt.
1/8 teaspoon pepper.
2 eggs.
3/4 cup milk.

PROCESS: Mix and sift dry ingredients; add milk slowly, beating
constantly until batter is smooth. Beat eggs thick and light, cut and
fold them into batter. Beat thoroughly and dip the drained and dried
oysters into batter, one by one, and fry in deep, hot Cottolene.

COD FISH BALLS

1 cup "picked up" codfish.
2-2/3 cups potatoes.
1 egg well beaten.
1 tablespoon butter.
Few grains pepper.

PROCESS: Wash fish a