Ingredients:
2 tablespoons marrow from uncooked beef soup bones
2 eggs
1 teaspoonful grated onion
salt, pepper
1 cup of bread crumbs

Preparation:

1. Take marrow from uncooked beef soup bones, cut fine, add eggs, onion to flavor, pepper and salt, stiffen with bread crumbs.
2. Shape into balls size of marbles, drop into hot broth and cook uncovered from 15 to 20 minutes.
3. Two tablespoonfuls of marrow will make about 15 balls, with the addition of crumbs, eggs, etc.

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Ingredients:
2 cups rice
4 oz ham, diced
2 eggs
8 oz ricotta cheese
8 oz mozzarella cheese, shredded
2 Tbs parmesan cheese
1/2 cup seasoned bread crumbs
salt, pepper
bread crumbs for coating rice balls
olive oil

Preparation:

1. Cook rice until sticky. Let cool.
2. Combine with ham, eggs, ricotta cheese, mozzarella cheese, parmesan cheese and 1/2 cup seasoned bread crumbs. Season with salt and pepper.
3. Using your hands, form the rice mixture into 1-inch balls. Roll in additional bread crumbs.
4. In a small, deep skillet, heat enough oil to cover the rice balls (350 degrees F). Fry the rice balls a few at a time, turning as needed to ensure even browning.
5. Drain on paper towels.

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Ingredients:
2 cupfuls cold boiled cod – fresh or salted
1 cupful mashed potato
1/2 cup drawn butter, with an egg beaten in
Season to taste

Preparation:

1. Chop the fish when you have freed it of bones and skin. Work in the potato, and moisten with the drawn butter until it is soft enough to mould, and will yet keep in shape.
2. Roll the balls in flour, and fry quickly to a golden-brown in lard, or clean dripping. Take from the fat so soon as they are done; lay in a cullender or sieve and shake gently, to free them from every drop of grease. Turn out for a moment on white paper to absorb any lingering drops, and send up on a hot dish.

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Ingredients:
2 cups flour all-purpose
1/2 cup sugar
1/2 teaspoon baking powder
3 eggs
1 tablespoon butter softened
1 teaspoon vanilla extract
3 cups liquid honey
candy sprinkles

Preparation:

1. Mix the flour with the baking powder.
2. Whisk together sugar, vanilla, eggs and butter. Add flour mixture and make a soft dough. Roll out the dough into small quantities. Cut dough into 1/2-inch strips and cut 1/2-inch pieces from the strips.
3. Put vegetable oil into a large pot and bring to 175 C (350 F). Fry the dough in four or five batches until it is golden all over. Place onto a baking pan lined with paper towels to absorb excess oil.
4. Warm the honey in a saucepan. Drizzle the struffolli with the honey, sprinkle with candy sprinkles.

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Preparation:

1. Put all the ingredients except oil of cinnamon into a saucepan and boil to the crack stage. If oil of cinnamon is used for flavoring, add it to the mixture after cooking. Pour into a greased pan.

 

2. When cool enough to handle, take a small portion and shape it into a ball. If the candy becomes too stiff to shape, it may be placed in an oven until it is soft enough to handle.

 

*Oil of cinnamon produces a more pleasing flavor than ground cinnamon. However, the former is expensive. If it is added, the use of a medicine dropper prevents its waste.

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Ingredients:
4 qts. popped popcorn
2 cup granulated sugar
2/3 cup light corn syrup
1/2 cup butter
1/3 cup water
1 tsp. salt
1 tsp. vanilla

Preparation:

1. Keep popped corn hot and crisp in oven.

 

2. Combine sugar, corn syrup, butter, water and salt in a small saucepan. Cook few minutes to dissolve sugar crystals. Cook to 120 C (250 F). Add vanilla. Pour slowly over hot popped corn, mixing well to coat every kernel. Allow to cool slightly.

 

3. Butter hands and shape into balls.

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Ingredients:
600 g (1 lb 5 oz) finely ground shortbread or vanilla wafer cookies
200 g (7 oz) powdered sugar
250 g (0.5 lb) margarine, melted
1 egg
2 tbs jam
2 tbs cocoa
100 g (3.5 oz) chocolate, melted
1 tbs vanilla extract
2 tbs rum

Preparation:

1. Mix all ingredients. Chill if necessary.

 

2. Shape into 1 inch balls. Roll the rum balls in 1/2 cup powdered sugar. Let dry on tray for 1 hour.

 

3. Store in a tightly covered tin at room temp for up to 3 weeks or freeze for up to 1 month.

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