Boston Cooking-School cook book

Cream butter, add cheese, and work until well blended. Add remaining ingredients. Pack in small mold. Freeze in drawer of mechanical refrigerator or surround with finely crushed ice and rock salt, using equal parts, and let stand 1 hour. Serve with hot, toasted rye bread. CHAP EER 26 FRITTERS A fritter is a piece of fruit, vegetable, meat, or fish covered with a batter and fried in deep fat. In some cases filling is added after the frying. To Fry Fritters. Heat fat to 375° F. or 380° F. or until it is hot enough to brown an inch cube of bread in 1 minute. Dip a spoon into the fat, then take up a spoonful of the fritter mixture, and carefully drop it into the fat, without spattering. Fritters should be cooked through and delicately brown on the outside in 3 to 5 minutes. Remove with skimmer and drain on crumpled soft paper. To Serve Fritters. Fritters are usually served with a sauce. Fruit fritters may be sprinkled with powdered sugar. BATTER I 1 cup bread flour Few grains pepper V4 teaspoon salt 24 cup milk 2 eggs, well beaten Mix flour, salt, and pepper. Add milk gradually, and eggs. BATTER II 1 cup bread flour 24 cup water 1 tablespoon sugar 1% tablespoon olive oil 14 teaspoon salt 1 egg white, beaten until stiff Mix flour, sugar, and salt. Add water gradually, then olive oil, and egg white. BATTER III 1¥% cups flour Y4 teaspoon salt 2 teaspoons baking powder 2% cup milk 1 egg, well beaten Mix and sift dry ingredients, add milk gradually, and egg. BATTER IV 1 cup flour 14 teaspoon salt 1% teaspoons baking powder 14 cup milk 3 tablespoons powdered sugar 1 egg, well beaten Mix and sift dry ingredients, add milk gradually, and egg. BATTER V 1 cup flour 2 egg yolks, beaten till thick V4 teaspoon salt 2 egg whites, beaten till stiff 24 cup milk or water 1 tablespoon olive oil or melted butter Mix salt and flour, add milk gradually, yolks, butter, and whites. APPLE FRITTERS 2 medium-sized sour apples Batter III or IV Powdered sugar Pare, core, and cut apples in slices like doughnuts or cut in eighths. Stir into batter. Fry (p. 392). If desired, serve with Lemon Sauce I (p. 610), Fruit Juice Sauce (p. 609), or Sabayon Sauce (p. 614). Serves 4 to 6. BANANA FRITTERS I 4 bananas Y% tablespoon lemon juice Powdered sugar Y% rule Batter III or IV Skin and scrape bananas. Cut in halves lengthwise and cut halves in 2 pieces crosswise. Sprinkle with powdered sugar and lemon juice; cover and let stand 30 minutes. Drain, dip fritters in batter, fry (p. 392). Serves 6 to 8. BANANA FRITTERS II 3 bananas 1 tablespoon lemon juice Batter IV Force banana fruit through a sieve. Add lemon juice and add to batter. Fry (p. 392). Serves 6. CAULIFLOWER FRITTERS Cold cooked cauliflower Batter V Salt and pepper Sprinkle pieces of cauliflower with salt and pepper, dip in batter, and fry (p. 392). CALF’S BRAIN FRITTERS 1 set boiled calf’s brains (p. 326) 1 teaspoon baking powder 1/4 rule for Batter I Fat Cool brains in water, drain, dry between towels, and separate into pieces. Add baking powder to batter and add brains. Drop mixture by spoonfuls into greased muffin rings, placed in frying pan in which there is a generous supply of hot fat. Cook on one side until well browned, turn; cook other side. Serve with Sauce Finiste (p. 199). CELERY FRITTERS Celery, cut in 3-inch pieces Batter I, III, or V Salt and pepper Tomato Sauce (p. 198) Parboil celery until soft, drain, sprinkle with salt and pepper, dip in batter. Fry (p. 392). Serve with sauce. CHERRY FRITTERS 2 cups scalded milk V4 teaspoon salt 14 cup cornstarch 1/4 cup cold milk 4 cup flour 1% cup maraschino cherries, 4 cup sugar cut in halves 3 egg yolks, well beaten