Shrimp Fondue
12 slices bread
1 c. cooked shrimp
1/2 pound sliced cheese
2 eggs, beaten
2 2/3 c. milk
1 t. salt
1/8 t. pepper
1 t. prepared mustard
Line sides and bottom of a greased baking dish with slices of bread. Place half the shrimp and half the cheese on bread. Cover with remaining bread, shrimp and cheese. Beat eggs, add milk, salt, pepper and mustard. Pour over bread. Store in refrigerator several hours or overnight before baking. Bake uncovered in preheated oven 400 degrees F. for 25 minutes.
French Breakfast Donuts
5 T. butter
1/2 c. sugar
1 egg, beaten
1 1/2 c. flour
2 1/4 t. baking powder
1/4 t. salt
1/4 t. nutmeg
1/2 c. milk
6 T. melted butter
1/2 c. sugar mixed with 1 t. cinnimon
Cream butter and sugar thoroughly, add egg, beat well. Add sifted dry ingredients alternately with milk. Pour into greased muffin tins, greased muffin tins, filling them half full. Bake in 350 degree oven 20 minutes or until lightly brown. Remove from tins. Mix melted butter and sugar mixture. While warm, coat the donuts with the butter and sugar mixture. Cool.
Mrs. Gail Hardwick, Pt. Pleasant, N.Y.
Editor's note: Parts of the procedure was missing from my copy of Home Cooking. I have done my best to guess at what Trudy wrote. The oven temperature may be incorrect and the rest of the procedure may need to be modified.
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