2. When boiling, add flour all at once, stir quickly until
mixture leaves sides of saucepan.
FOODS COOKED IN DEEP FAT
163
3. Remove from heat; chill.
4. Add unbeaten eggs, one at a time; beat until smooth
after each egg has been added.
5. Drop by small spoonfuls, into fat which browns a cube
of bread in 70 sees.— 355° F.
6. Cook until very light; drain.
7. Make an opening in side; fill with jelly or fruit,
sprinkle with powdered sugar.
8. Serve on folded napkin.
SWEDISH TIMBALES.
}4, c. flour.
Ys T. salt.
T. fruit sugar.
c. milk.
1 egg.
1 T. olive oil or melted butter✪ Swedish Timbales.
1. Mix and sift flour, salt and sugar.
2. Beat egg, add milk; add gradually to flour.
3. Add the oil; mix thoroughly.
4. Pour batter into a cup.
5. Have fat hot enough to brown a cube of bread in
60 sees. — 365°F. Heat timbale iron in the fat.
6. When iron is hot, wipe off fat with cheesecloth or
tissue paper.
7. Dip iron into batter to three-fourths its height.
8. Lower into fat; cook to golden brown.
9. Remove from iron, drain.
10. Garnish by dipping edges into slightly beaten white
of egg, then into very finely chopped parsley.
11. Fill with creamed chicken,, sweetbreads, asparagus,
etc.
FRIED OYSTERS.
1. Select large oysters; remove pieces of shell; drain from
liquid; wash and dry.
2. Season with salt and pepper.
3. Dip in fine bread crumbs, egg and crumbs✪ Fried Oysters.
4. Cook 1 minute in deep fat which browns a cube of
bread in 40 sees.— 390°F.
5. Drain; garnish; serve with Tomato or Sauce Tartare.
C.R.— 12
CANADIAN COOK BOOK
NOTES
FOODS COOKED IN DEEP FAT
NOTES
CANADIAN COOK BOOK
NOTES
CHAPTER XIII
FRUITS
APPLE SAUCE.
1 small
2tb.
1 tb.
f.g.
8 apples.
% c. water.
3^ c. sugar. _
1 tb. lemon juice or
3^ T. cinnamon or
Few gratings nutmeg✪ Apple Sauce.
1. Wipe, quarter, core and pare apples.
2. Add water; cook until apples are soft.
3. Add sugar; stir and cook until dissolved.
4. Add flavoring.
Sauce may be pressed through a sieve.
V2
2tb.
Piece
APPLE COMPOTE.
8 apples.
1 c. sugar.
13^c. water.
Thin shavings of 14= lemon rind.
1 tb. lemon juice✪ Apple Compote.
1. Wipe, quarter, core and pare apples; cut in eighths.
2. Make syrup of sugar, water, lemon rind; boil 5 mins.
3. Remove lemon; put in half of apples.
4. Cover, cook slowly until clear; lift out carefully to
serving dish.
5. Cook remaining apples; add lemon juice to syrup and
strain over apples.
WHOLE APPLE COMPOTE.
1. Prepare syrup as for Apple Compote.
2. Wipe, core and pare apples.
3. Place in syrup in shallow saucepan.
167
168
CANADIAN COOK BOOK
4. Cover and cook slowly until soft; lift out carefully to
serving dish.
5. Centres may be filled with jelly; pour syrup around
the apples.
BLUSHING APPLES.
1. Select red apples of medium size; wipe and core.
2. Prepare syrup and cook apples in it, as for Whole
Apple Compote.
3. Lift apples out when soft, very carefully remove
skin; fill centres with red jelly and pour syrup around.
APPLE PORCUPINE.
1. Prepare apples as for Whole Apple Compote.
2. When cooked drain from syrup; chill.
3. Fill centres with jelly; blanch and split almonds
in halves lengthwise and stick into apples.
4. Pour syrup around apples; serve with cream.
BAKED APPLES.
1. Wipe, core and score apples; place in baking dish. ✪ Baked Apples
Page 49 · 6 recipe records on this page
Presented as published in 1924. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
2. When boiling, add flour all at once, stir quickly until mixture leaves sides of saucepan.
3. Remove from heat; chill.
4. Add unbeaten eggs, one at a time; beat until smooth after each egg has been added.
5. Drop by small spoonfuls, into fat which browns a cube of bread in 70 sees.— 355° F.
6. Cook until very light; drain.
7. Make an opening in side; fill with jelly or fruit, sprinkle with powdered sugar.
8. Serve on folded napkin.
SWEDISH TIMBALES.
}4, c. flour. Ys T. salt.
T. fruit sugar.
c. milk. 1 egg.
1 T. olive oil or melted butter.
1. Mix and sift flour, salt and sugar.
2. Beat egg, add milk; add gradually to flour.
3. Add the oil; mix thoroughly.
4. Pour batter into a cup.
5. Have fat hot enough to brown a cube of bread in 60 sees. — 365°F. Heat timbale iron in the fat.
6. When iron is hot, wipe off fat with cheesecloth or tissue paper.
7. Dip iron into batter to three-fourths its height.
8. Lower into fat; cook to golden brown.
9. Remove from iron, drain.
10. Garnish by dipping edges into slightly beaten white of egg, then into very finely chopped parsley.
11. Fill with creamed chicken,, sweetbreads, asparagus, etc.
FRIED OYSTERS.
1. Select large oysters; remove pieces of shell; drain from liquid; wash and dry.
2. Season with salt and pepper.
3. Dip in fine bread crumbs, egg and crumbs.
4. Cook 1 minute in deep fat which browns a cube of bread in 40 sees.— 390°F.
5. Drain; garnish; serve with Tomato or Sauce Tartare.
CHAPTER XIII
FRUITS
APPLE SAUCE.
1 small 2tb. 1 tb.
f.g.
8 apples.
% c. water.
3^ c. sugar. _
1 tb. lemon juice or
3^ T. cinnamon or
Few gratings nutmeg.
1. Wipe, quarter, core and pare apples.
2. Add water; cook until apples are soft.
3. Add sugar; stir and cook until dissolved.
4. Add flavoring.
Sauce may be pressed through a sieve.
2tb.
Piece
APPLE COMPOTE.
8 apples. 1 c. sugar. 13^c. water.
Thin shavings of 14= lemon rind. 1 tb. lemon juice.
1. Wipe, quarter, core and pare apples; cut in eighths.
2. Make syrup of sugar, water, lemon rind; boil 5 mins.
3. Remove lemon; put in half of apples.
4. Cover, cook slowly until clear; lift out carefully to serving dish.
5. Cook remaining apples; add lemon juice to syrup and strain over apples.
WHOLE APPLE COMPOTE.
1. Prepare syrup as for Apple Compote.
2. Wipe, core and pare apples.
3. Place in syrup in shallow saucepan.
4. Cover and cook slowly until soft; lift out carefully to serving dish.
5. Centres may be filled with jelly; pour syrup around the apples.
BLUSHING APPLES.
1. Select red apples of medium size; wipe and core.
2. Prepare syrup and cook apples in it, as for Whole Apple Compote.
3. Lift apples out when soft, very carefully remove skin; fill centres with red jelly and pour syrup around.
APPLE PORCUPINE.
1. Prepare apples as for Whole Apple Compote.
2. When cooked drain from syrup; chill.
3. Fill centres with jelly; blanch and split almonds in halves lengthwise and stick into apples.
4. Pour syrup around apples; serve with cream.
BAKED APPLES.
1. Wipe, core and score apples; place in baking dish.
Records on this page
Swedish TimbalesWhole Apple CompoteFried OystersApple SauceApple CompoteBaked Apples