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fry in deep fat, and drain on brown paper. Serve with Tomato Sauce.
14
Sardines Fried in Batter
Drain fish and pour over boiling water to free from oil, then remove skins. Dip
in Batter III, fry in deep fat, and drain on brown paper. Serve with Hot Tartare
Sauce.
15
Tomato Fritters
1 can tomatoes 1 teaspoon salt
6 cloves Few grains cayenne
1/8 cup sugar 1/4 cup butter
3 slices onion 1/2 cup corn-starch
1 egg
Cook first four ingredients twenty minutes, rub all through a sieve except
seeds, and season with salt and pepper. Melt butter, and when bubbling, add
corn-starch and tomato gradually; cook two minutes, then add egg slightly
beaten. Pour into a buttered shallow tin, and cool. Turn on a board, cut in
squares, diamonds, or strips. Roll in crumbs, egg, and crumbs again, fry in deep
fat, and drain.
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Cherry Fritters
2 cups scalded milk 1/4 teaspoon salt
1/4 cup corn-starch 1/4 cup cold milk
1/4 cup flour Yolks 3 eggs
1/2 cup sugar 1/2 cup Maraschino cherries, cut in halves
Mix corn-starch, flour, sugar, and salt. Dilute with cold milk and add beaten
yolks; then add gradually to scalded milk and cook fifteen minutes in double
boiler. Add cherries, pour into a buttered shallow tin, and cool. Turn on a
board, cut in squares, dip in flour, egg, and crumbs, fry in deep fat, and
drain. Serve with Maraschino Sauce.
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Maraschino Sauce
2/3 cup boiling water 1/4 cup Maraschino cherries, cut in halves
1/3 cup sugar
2 tablespoons corn-starch 1/2 cup Maraschino syrup
1/2 tablespoon butter
Mix sugar and corn-starch, add gradually to boiling water, stirring constantly.
Boil five minutes, and add cherries, syrup, and butter.
18
Farina Cakes with Jelly
2 cups scalded milk 1/4 cup sugar
1/2 cup farina (scant) 1/2 teaspoon salt
1 egg
Mix farina, sugar, and salt, add to milk, and cook in double boiler twenty
minutes, stirring constantly until mixture has thickened. Add egg slightly
beaten, pour into a buttered shallow pan, and brush over with one egg slightly
beaten and diluted with one tablespoon milk. Brown in a moderate oven. Cut in
squares, and serve with a cube of jelly on each square.
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Gnocchi à la Romana
1/4 cup butter 1/2 teaspoon salt
1/4 cup flour 2 cups scalded milk
1/4 cup corn-starch Yolks 2 eggs
3/4 cup grated cheese
Melt butter, and when bubbling, add flour, corn-starch, salt, and milk,
gradually. Cook three minutes, stirring constantly. Add yolks of eggs slightly
beaten, and one-half cup cheese. Pour into a buttered shallow pan, and cool.
Turn on a board, cut in squares, diamonds, or strips. Place on a platter,
sprinkle with remaining cheese, and brown in oven.
20
Queen Fritters
1/4 cup butter (scant) 1/2 cup flour
1/2 cup boiling water 2 eggs
Fruit preserve or marmalade
Put butter in small saucepan and pour on water. As soon as water again reaches
boiling-point, add flour all at once and stir until mixture leaves sides of
saucepan, cleaving to spoon. Remove from fire and add eggs unbeaten, one at a
time, beating mixture thoroughly between addition of eggs. Drop by spoonfuls and
fry in deep fat until well puffed and browned. Drain, make an opening, and fill
with preserve or marmalade. Sprinkle with powdered sugar and serve on a folded
napkin.
21
Chocolate Fritters with Vanilla Sauce
Make Queen Fritters, fill with Chocolate Cream Filling, and serve with Vanilla
Sauce; filling to be cold and sauce warm.
22
Coffee Fritters, Coffee Cream Sauce
Cut stale bread in one-half inch slices, remove crusts, and cut slices in one-
half inch strips. Mix three-fourths cup coffee infusion, two tablespoons sugar,
one-fourth cup teaspoon salt, one egg slightly beaten, and one-fourth cup cream.
Dip bread in mixture, crumbs, egg, and crumbs again. Fry in deep fat and drain.
Serve with
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Coffee Cream Sauce. Beat yolks three eggs slightly, add four tablespoons sugar
and one-eighth teaspoon salt, then add gradually one cup coffee infusion. Cook
in double boiler until mixture thickens. Cool, and fold in one-third cup heavy
cream beaten until stiff. 24
Sponge Fritters
22/3 cups flour 1/3 cup melted butter
1/3 cup sugar 1/4 teaspoon salt
7/8 cup scalded milk 2 eggs
1/3 yeast cake, dissolved in 2 tablespoons lukewarm water Grated rind 1/2
lemon
Quince marmalade
Currant jelly
Make a sponge of one-half the flour; sugar, milk, and dissolved yeast cake; let
rise to double its bulk. Add remaining ingredients and let rise again. Toss on a
floured board, roll to one-fourth inch thickness, shape with a small biscuit
cutter (first dipped in flour), cover, and let rise on board. Take each piece
and hollow in centre to form a nest. In one-half the pieces put one-half
teaspoon of currant jelly and quince marmalade mixed in the proportion of one
part jelly to two parts marmalade. Brush with milk edges of filled pieces. Cover
with unfilled pieces and press edges closely together with fingers first dipped
in flour. If this is not carefully done fritters will separate during frying.
Fry in deep fat, drain on brown paper, and sprinkle with powdered sugar.
25
Calf s Brains Fritters
Clean brains, and cook twenty minutes in boiling water, to which is added one-
half teaspoon salt, one tablespoon lemon juice, three cloves, two slices onion,
and one-half bay leaf. Remove from range, and let stand in water until cold;
drain, dry between towels, and separate into pieces. Make a better of one-half
cup flour, one teaspoon baking powder, one-fourth cup salt, a few grains pepper,
one egg well beaten, and one-fourth cup milk. Add brains, and drop mixture by
spoonfuls into greased muffin rings, placed in a frying-pan in which there is a
generous supply of hot lard. Cook on one side until well browned, turn, and cook
other side. Arrange on serving dish and pour around Sauce Finiste .
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Clam Fritters
1 pint clams 11/3 cups flour
2 eggs 2 teaspoons baking powder
1/3 cup milk Salt
Pepper
Clean clams, drain from their liquor, and chop. Beat eggs until light, add milk
and flour mixed and sifted with baking powder, then add chopped clams, and
season highly with salt and pepper. Drop by spoonfuls, and fry in deep fat.
Drain on brown paper, and serve at once on a folded napkin.
27
Croquettes
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