The "Queen" cookery books: Entrees

cooked in it ! Butter is seldom to be recommended for frying as it beats up so quickly, and in consequence is liable to burn at very short notice. It should be remembered when oil is used that it must be very slowly heated, and be kept all the time at as low a temperature as is compatible with its use. Having settled your pan and your frying medium, the next thing to consider is the batter. For this mix the yolks of two eggs with two tablespoonfuls of good salad oil, and then work into this carefully and smoothly about 3|oz. of fine sifted flour, and half a saltspoonful of salt ; when you have got this to a perfectly smooth paste add to it gradually enough tepid water to bring it to a smooth batter, that when finished will coat the spoon you use in mixing it sufficiently to hide the material of which the spoon is made whilst showing its shape. (If too thick, thin it carefully with a little more tepid water till you get it right.) This batter should be well beaten for ten minutes after mixing (at which time it should be a thick sauce), and as soon as ready should be set aside in a fairly warm corner, carefully covered with a doubled cloth, and allowed to stand at least two hours before use. Just as it is to be used, stir into the batter lightly and quickly the white of one egg whipped to the stillest possible froth with a dust of salt. There are many forms of batter, and almost every household has its own special make, but the above will be found excellent for savoury use of all kinds, and the quantities given are sufficient for a small dish of fritters. When making fritters start by having everything wanted at hand; have the basin of batter, covered with a cloth, at your side, and arrange the objects to be dipped in it neatly on a plate or dish, after carefully draining off the marinade. Have ready the fat, which should have reached the point of being perfectly still, with a very thin blue vapour just beginning to rise (if this vapour is too evident the friture is too hot, and anything put into it will burn) ; test the fat by throwing in a small piece of breadcrumb, and if it frizzles up, producing large air bubbles, and browns in under a minute, the fat is ready, and the fritters should be dropped in gently at once, being careful to have each one thoroughly covered with the fat. You should always use a wire frying basket for this purpose, but if you do not possess one (which, however, every well arranged kitchen should do, as they are anything but costly utensils), lift each fritter out with a skimmer, and hold it over the pan for a minute or two to let the fat drain off ; then at once lay it on a sheet of clean kitchen or blotting paper, or on a clean cloth. (Some cooks set the fritters as done on a wire drainer and stand them for a moment or two in the mouth of the oven or on the kitchen fender.) When quite dry dish them on a hot dish, piling them up and dusting them well with minced parsley, coralline pepper, &c., as you please. Remember not to crowd your pan ; only so many should be fried at once as the pan will hold comfortably ; but be sure and let the fat cool a little before putting in the next lot, or they will be burnt. Be sure to strain your fat each time after using it, by letting it cool for twelve or fifteen