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226 croquettes, dip in egg and crumbs, and fry in deep fat. Serve with fresh raspberries and powdered sugar, or with the juice of canned raspberries.

Beat two eggs very light, add half a teaspoonful of salt, and work in enough flour to roll. Roll as thin as paper and cut with a large biscuit cutter, dropping the scraps into cold water to keep soft. The scraps may be rolled again by working in a little flour. Drop the vanities into deep, boiling fat, let brown very lightly, skim out, drain on brown paper, and sprinkle with powdered sugar and cinnamon.

Boil together until thick one cupful of water, half a cupful of butter, and one cupful of flour. When cool, stir in, one at a time, three unbeaten eggs. Bake in gem pans in a steady oven. When cool, slit them at the side and fill with boiled custard or whipped cream. They may be frosted with chocolate frosting if desired.

One cupful of butter, one and one half cupfuls of sugar, two eggs, three tablespoonfuls of