Mix cornstarch, flour, sugar, and salt. Dilute with cold milk and add yolks. Add gradually to scalded milk and cook 15 minutes in double boiler. Add cherries, pour into a buttered shallow tin, and cool. Turn on a floured board, cut in squares, dip in flour, egg, and crumbs, fry like Croquettes (p. 397). Serve with Mara- schino Sauce (p. 612). Serves 6. CLAM FRITTERS 1 pint clams 14% cups flour 2 eggs 2 teaspoons baking powder ¥% cup milk Salt and 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. Fry (p.392). Serves 6. FRITTERS AND CROQUETTES ovo COFFEE FRITTERS, COFFEE CREAM SAUCE Stale bread, cut in 44-inch V4 teaspoon salt slices 1 egg, slightly beaten 34 cup coffee infusion 14 cup cream 2 tablespoons sugar Coffee Cream Sauce (p. 607) Remove crusts, cut bread in half-inch strips. Mix coffee, sugar, salt, egg, and cream. Dip bread in mixture. Crumb, fry, and drain (see Croquettes, p. 397). Serve with sauce. CORN FRITTERS (p. 460) FRUIT FRITTERS Cut fresh peaches, apricots, or pears in pieces, dip in Batter III or IV, and fry (p. 392). If canned fruit is used, drain thoroughly from sirup. ORANGE FRITTERS Peel 2 oranges and separate into sections. Remove seeds from each section, making smallest possible opening. Dip sections in Batter II, III, IV, or V, and fry (p. 392). PARSNIP FRITTERS Follow recipe for Celery Fritters, using cooked parsnip, cut in pieces, instead of celery. . TOMATO FRITTERS 2 cups tomatoes 1 teaspoon salt 6 cloves Few grains cayenne 14 cup sugar 14 cup butter 3 slices onion - Y% cup cornstarch 1 egg, slightly beaten✪ Tomato Fritters Cook first 4 ingredients 20 minutes, rub through sieve, and season with salt and pepper. Melt butter, and when bubbling, add corn- starch and tomato gradually; cook 2 minutes, then add egg. Pour into buttered shallow tin and cool. Turn on board, cut in squares, diamonds, or strips. Crumb, fry, and drain (see Croquettes, p. 396). Serves 6. 396 THE BOSTON COOKING-SCHOOL COOK BOOK QUEEN FRITTERS Cream Puff or Choux Paste (p. 711) Powdered Sugar✪ Queen Fritters Drop mixture by spoonfuls into deep fat (375° F.) and fry until delicately brown. Fill with preserve or marmalade or Chocolate Cream Filling (p. 672). Sprinkle with sugar or serve with Vanilla Sauce (p. 611). Makes 12 fritters. SPONGE FRITTERS 2%% cups flour 1% cup melted butter 14 cup sugar 14 teaspoon salt 7% cup scalded milk 2 eggs ¥ yeast cake, dissolved in Grated rind 4% lemon 2 tablespoons lukewarm water Quince marmalade Currant jelly Make a sponge of 14 cups flour, sugar, milk, and dissolved yeast- cake; let rise to double its bulk. Add remaining ingredients, except jelly and marmalade, and let rise again. Toss on a floured board, roll 14 inch thick, shape with a small biscuit cutter (first dipped in flour), cover, and let rise on board. Take each piece and hollow in center to forma nest. In half the pieces put 14 teaspoon of currant jelly and quince marmalade mixed in the proportion of 1 part jelly to 2 parts marmalade. Brush edges of filled pieces with milk. 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 (p. 392) and sprinkle with powdered sugar. Other marmalades and jellies may be used. CROQUETTES Croquettes are made of meat, fish, vegetables, hard-cooked eggs, or cheese, cut into small dice, seasoned and held together with a thick white sauce. The sauce may be made with part chicken or veal stock. The mixture is chilled, shaped, rolled in crumbs and egg, and fried in deep fat. Croquettes may be served as the main course at a luncheon or supper. ‘Tiny ones are served hot, as hors d’ceuvres. Vegetable croquettes are served with meat.

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Mix cornstarch, flour, sugar, and salt. Dilute with cold milk and add yolks. Add gradually to scalded milk and cook 15 minutes in double boiler. Add cherries, pour into a buttered shallow tin, and cool. Turn on a floured board, cut in squares, dip in flour, egg, and crumbs, fry like Croquettes (p. 397). Serve with Mara- schino Sauce (p. 612). Serves 6. CLAM FRITTERS 1 pint clams 14% cups flour 2 eggs 2 teaspoons baking powder ¥% cup milk Salt and 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. Fry (p.392). Serves 6. FRITTERS AND CROQUETTES ovo COFFEE FRITTERS, COFFEE CREAM SAUCE Stale bread, cut in 44-inch V4 teaspoon salt slices 1 egg, slightly beaten 34 cup coffee infusion 14 cup cream 2 tablespoons sugar Coffee Cream Sauce (p. 607) Remove crusts, cut bread in half-inch strips. Mix coffee, sugar, salt, egg, and cream. Dip bread in mixture. Crumb, fry, and drain (see Croquettes, p. 397). Serve with sauce. CORN FRITTERS (p. 460) FRUIT FRITTERS Cut fresh peaches, apricots, or pears in pieces, dip in Batter III or IV, and fry (p. 392). If canned fruit is used, drain thoroughly from sirup. ORANGE FRITTERS Peel 2 oranges and separate into sections. Remove seeds from each section, making smallest possible opening. Dip sections in Batter II, III, IV, or V, and fry (p. 392). PARSNIP FRITTERS Follow recipe for Celery Fritters, using cooked parsnip, cut in pieces, instead of celery. . TOMATO FRITTERS 2 cups tomatoes 1 teaspoon salt 6 cloves Few grains cayenne 14 cup sugar 14 cup butter 3 slices onion - Y% cup cornstarch 1 egg, slightly beaten Cook first 4 ingredients 20 minutes, rub through sieve, and season with salt and pepper. Melt butter, and when bubbling, add corn- starch and tomato gradually; cook 2 minutes, then add egg. Pour into buttered shallow tin and cool. Turn on board, cut in squares, diamonds, or strips. Crumb, fry, and drain (see Croquettes, p. 396). Serves 6. 396 THE BOSTON COOKING-SCHOOL COOK BOOK QUEEN FRITTERS Cream Puff or Choux Paste (p. 711) Powdered Sugar Drop mixture by spoonfuls into deep fat (375° F.) and fry until delicately brown. Fill with preserve or marmalade or Chocolate Cream Filling (p. 672). Sprinkle with sugar or serve with Vanilla Sauce (p. 611). Makes 12 fritters. SPONGE FRITTERS 2%% cups flour 1% cup melted butter 14 cup sugar 14 teaspoon salt 7% cup scalded milk 2 eggs ¥ yeast cake, dissolved in Grated rind 4% lemon 2 tablespoons lukewarm water Quince marmalade Currant jelly Make a sponge of 14 cups flour, sugar, milk, and dissolved yeast- cake; let rise to double its bulk. Add remaining ingredients, except jelly and marmalade, and let rise again. Toss on a floured board, roll 14 inch thick, shape with a small biscuit cutter (first dipped in flour), cover, and let rise on board. Take each piece and hollow in center to forma nest. In half the pieces put 14 teaspoon of currant jelly and quince marmalade mixed in the proportion of 1 part jelly to 2 parts marmalade. Brush edges of filled pieces with milk. 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 (p. 392) and sprinkle with powdered sugar. Other marmalades and jellies may be used. CROQUETTES Croquettes are made of meat, fish, vegetables, hard-cooked eggs, or cheese, cut into small dice, seasoned and held together with a thick white sauce. The sauce may be made with part chicken or veal stock. The mixture is chilled, shaped, rolled in crumbs and egg, and fried in deep fat. Croquettes may be served as the main course at a luncheon or supper. ‘Tiny ones are served hot, as hors d’ceuvres. Vegetable croquettes are served with meat.

Boston Cooking-School cook book