My mother's cook book

Put the flour into a bowl, mix with it the pepper and salt, and making a little hole in the centre of this, drop into it the yolks of the eggs and the salad oil. Pour over the yolks of the eggs and the salad oil the milk by degrees, and mix the flour into it from the sides, taking care that it does not lump, then beat all smoothly together, and whipping the whites of the eggs to a stiff froth, mix this lightly into the batter. Pierce the oysters through the ear with a skewer, and lifting them in this way, dip them one by one into the 132 CROQUETTES AND FRITTERS. batter, and throwing them into hot clarified fat or lard fry them, allowing each oyster to remain in, four minutes Drain off such superfluous grease as may cling to them upon a sheet of kitchen paper, and arranging the 'ritters in a hot napkin, spray over them the lemon juice. ' Cheese Fritters. — Three ounces of flour, one egg, one gill of tepid water, one saltspoonful of salt, one-half teaspoonful of pepper, three ounces of Parmesan cheese, one-half teaspoonful of dry mustard, one-half ounce of butter. Put the floiir into a bowl and melting the butter pour this into the centre of it. Add to this by degrees the water, beating all together meantime. Drop in the yolk of the egg, season with the pepper, salt and mustard. Stir in also the grated cheese, and last of all the white of the egg which must first be whipped to a froth. Dip from this mixture tablespoonfuls and drop them one by one into hot clarified fat or lard. As the fritters become firm and arise to the top, turn them over with a skewer that they may brown evenly all around. As soon as they become brown, remove them from the fat and place them upon a sheet of kitchen paper to drain for a moment, when they must be piled tastefully upon a hot napkin, and served garnished with sprigs of parsley. Note — Any strong old cheese that is dry enough to grate^ may be used instead of the Parmesan cheese for these fritters. Apple Fritters.^Three large apples, three ounces of flour, one dessert spoonful of salad oil, one ounce of sugar, one gill of tepid water, white of one egg. The apples must be very "thinly pared and cored. CORN FRITTERS. 133 leaving them whole. They must be cut around into slices about a third of an inch in thickness,- Put the flour into a bowl and pour into the centre thereof the salad oil. Over this pour the tepid water and beat all well together. Beat the white of egg to a stiff froth and stir this into the batter very lightly, and when all is smoothly mixed, lift the slices of apple with a skewer, and dipping them into the batter, throw them one by one into hot clarified fat or lard, and fry them therein until the skewer will easily pierce them through, the time required for which depends upon the quality and kind of apple used. When done drain them for a moment upon a sheet of kitchen paper, and arranging them in a circle upon a flat dish, sprinkle the sugar thickly over them and serve. Note — Sugar should never be put into any kind of batter as it tends to render it heavy. It is better to use it as with these fritters, by sprinkling over when the dish is ready for serving. Com Fritters. — Four ears of boiled com, four ounces of flour, one gill of milk, two eggs, one-half teaspoonful of pepper, one teaspoonful of salt. First put the flour into a bowl, and dropping in the yolks of eggs, pour over them the milk, and mix in the flour from the sides while pouring on the milk. When all is smooth, season with the pepper and salt, whip the whites of egg to a stiff froth and mix this with the batter very lightly. Cut the corn from the cob and stir it into the batter, dipping the mixture from the bowl in large spoonfuls drop them into hot clarified fat or lard and fry until SOUFFI.es.