Blue Ribbon and Pure Gold cook book

Lemon Fritters—The lemons must be sliced as thin as paper, the seeds carefully removed, and then cover them with batter, and fry in deep fat. Orange fritters can be made the same way. Corn Fritters—Boil the corn, cut it from the cob; or use canned corn, and little or no milk. M4x it in the fritter batter, and drop by spoonfuls into deep, hot fat. Vegetable Fritters—Boil the vegetables until tender, and either cut in slices, dip them in the fritter batter and fry, or chop fine, mix the pieces into fritter batter, and drop it by spoonfuls into hot, deep fat, and fry a delicate brown. ‘This is a good way to use left-over vegetables. 74 Blue Ribbon Cook Book Meat Fritters—Take cold meat of any kind, cut it into small pieces, season with pepper and salt, cover with fritter batter, and fry in hot, deep fat; drain on paper and serve. A few drops of lemon juice or vinegar on the meat, and a little Pure Gold nutmeg will be an improvement, or the lemon juice or vinegar can be added to the fritter batter. Tripe makes good fritters. Made like other meat fritters. Oyster Fritters—Drain the liquor from the oysters, and use this for part or all of the liquid of the batter. Chop the oysters, add them to the batter, and drop by the spoonful into hot fat. Serve immediately when done. Or (2) dip in each oyster whole, and fry in hot fat. A little lemon juice, vinegar or onion juice, added either to the oysters or the batter will be an improvement. Quality Fritters—3 tablespoons butter, 4 cup boiling water, 3 cup flour, } teaspoon salt, 2 eggs. Put butter and water in saucepan. When boiling add flour and salt all at once, and stir until mixture does not stick to pan— about 2 minutes. Remove from fire; add 1 egg unbeaten. Beat in well, reheat, add other egg and again beat. Drop by spoonfuls into the hot fat, and fry until well puffed and browned. Drain. Cut an opening in each and fill with marmalade, jam or jelly. Serve with powdered sugar, or hot sauce such as chocolate sauce. Raised Fritters—These may be made from bread dough, with a teaspoon of jam or jelly in the centre like Raised Doughnuts. 8“ 6 CROQUETTES The food material is cooked, chopped fine, and held together with a thick white sauce. It is then shaped into small forms, as cone, ball, cylinder, etc., egged and crumbed and fried in deep fat about 2 or 3 minutes. This is a good way to use leftovers. To Egg and Crumb—tUse fine bread or cracker crumbs, or cornmeal. Beat eggs slightly in a plate, add 2 tablespoons water or milk, and } teaspoon salt. Dip croquette in crumbs, then in egg, and again in crumbs. See that all the surface is covered. Proportions for Croquettes: To 2 cups of the solid material such as fish, meat, chicken, vegetables, cereal, add 1 cup thick white sauce made of 3 tablespoons fat, 3 tablespoons flour, and 1 cup milk, stock or gravy, and seasonings. ‘The mixture must be just stiff enough to hold its shape. Cool, shape, egg and crumb, and fry in deep fat. Potato Croquettes—1 cup cold riced potato, 4 cup milk, 3 cup flour, 1 egg, beaten separately, seasonings. Mix, adding stiff egg white last. These do not require egg and crumb, but may be dropped from a spoon into the hot fat. PASTRY GENERAL RULES: 1. Use good materials: (a) Flour—Pastry flour should be used, if not, substitute in each cup, 2 tablespoon cornstarch for 2 tablespoons flour. Sift before measuring. (b) Shortening—vThis must be fresh. All lard or Crisco may be used or part butter. AJl butter makes a tough crust. (c) Water should be ice cold. Use as little as possible. (d) Baking Powder—Use 4 teaspoon Blue Ribbon baking to each cup of flour. 2. Have everything as cold as possible. 3. Handle quickly and lightly. Roll on only one side, and away from the centre, in plain pastry. In puff pastry keep dough in rectangular shape.