Snippy Doodle; Japanese Eggs, Sandwiches, Cream; Spudnuts

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SNIPPY DOODLE (continued)

    More cites.  That baking company in Pennsylvania never responded to my
query about the "Snickerdoodle" name.
    THE BOOK OF PRICELESS RECIPES (Philadelphia, 1907), pg. 125:

     _SNIPPY DOODLE CAKE._
      One cup granulated sugar, one cup flour, one half cup milk, two eggs
beaten light, one tablespoonful butter, one tablespoonful cinnamon, one and
one-half teaspoonfuls baking powder.  Cream butter and sugar, add eggs,
beaten all together and light; then the flour and milk, stirring briskly.
Mix cinnamon and baking powder together with the flour.  Bake in a sheet and
sprinkle granulated sugar on top when nearly done.
_Elizabeth Lohman, Gibraltar Island, Ohio._

    THE INSTITUTE COOK BOOK (Chicago, 1913) by Helen Camp, pg. 299:

     _SNIPPY-DOODLE_
1 cup sugar
1 tablespoon butter
1 egg
1 cup flour
1/2 cup milk
2 teaspoons baking powder
     Beat the butter and sugar to a cream and add the egg.  Then stir in the
flour and the milk alternately; add the baking powder last.  Pour into a
shallow, greased baking tin; and sprinkly with sugar and cinnamon.  Bake in a
moderate oven.

     PANTRY SHELF TRAILS (Mount Vernon, NY, 1937) by the Ladies Aid Society
of the First Methodist Episcopal Church, pg. 250:

     _Snicker Doodle_
     2 tbsp. sugar, 2 tbsp. shortening, 1 cup sweet milk, 2 1/2 cups flour, 2
tsp. baking powder, 1/2 cup raisins, 2 eggs--yolks and whites beaten
separately, added last.
     Put in 2 pie tins, sprinkle with cinnamon and sugar on top.
     Very nice with coffee.
Mrs. John K. Miller

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EGGS JAPANESE

   From THE INSTITUTE COOK BOOK (1913), "Eggs Japanese" is:

6 eggs
4 sardines
1 teaspoon anchovy paste
1/2 teaspoon onion juice
Salt and pepper
2 cups boiled rice
1 cup cream sauce
     Boil the eggs for fifteen minutes; remove the shells and cut them to
halves lengthwise.  Take out the yolks; mash them; mix with the sardines,
minced; add the seasoning and return to the egg cavities.  Place the rice in
a mound on a heated platter; on it arrange the eggs; cover all with cream
sauce; garnish with parsley and serve.

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JAPAN SANDWICHES

    From THE INSTITUTE COOK BOOK (1913), "Japan Sandwiches," pg. 332:

    Chop raw oysters fine; season with pepper, salt and horseradish.  Spread
a little on a thin slice of buttered bread; add a crisp lettuce leaf and a
second slice of bread.

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JAPANESE CREAM

     From THE BOOK OF PRICELESS RECIPES (1907), pg. 211:

_JAPANESE CREAM._
_For Cleansing Purposes._
     Four ounces ammonia, two ounces alcohol, four ounces white castile soap,
two ounces ether, two ounces glycerine.  Cut soap fine, dissolve in one quart
water over fire.  When nearly cold add four quarts water, and other
ingredients, bottle, cork tightly.  For washing dress goods, tea cup fluid to
pail of water.  Rinse and iron on wrong side while damp.  For spots on cloth
use equal parts, too strong for silk.  Will remove paint, cleanse carpets.
Half this quantity makes.  (sic)  Tightly corked will keep for years.
     Once used no one would ever do without it.  Given by Mrs. F. C.
Gillingham.
_E. F. Grundy._

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SPUDNUTS (POTATO DOUGHNUTS)

    "Spudnuts" sounds Russian to me.  The term most surely comes after
"Sputnik."
    "Potato Doughnuts," however, have been around a while.
     From PANTRY SHELF TRAILS (1937), pg. 244:

     _POTATO DOUGHNUTS_
1 cup sugar
3 tbsps. butter
4 tsps. baking powder
1 tsp. salt
2 eggs
1 cup sweet milk
1/2 tsp. nutmeg
1 tsp. vanilla
1 cup mashed potatoes=Flour to roll out
     Cream butter, add half the sugar.  Add the remaining sugar to milk and
beaten eggs.  Combine mixture.  Cool potatoes after mashing.  Add to dry
ingredients which have been well sifted.  Put on floured board, roll and cut.
 Use as little flour as possible in rolling, do not make too stiff.  Fry in
hot fat.  (Makes about 40 doughtnuts.)
Jane Dugan