Dora's cook book

CEREALINE CUSTARD FRITTERS. One cup cerealine, six eggs, three-fourths pint milk and cream mixed, three-fourths cup of sugar. Beat the milk, cream, sugar, and eggs together, and strain; then add the cerealine ; put it into a bowl, and set it in a saucepan with boiling water to reach half way up to the sides of the bowl; steam very gently for about twenty-five minutes ; take it out and set it onice to cool; cut it in pieces about two inches long and one inch wide; dip into common batter, and fry to a gold color in plenty of hot lard. Sprinkle with sugar and serve. | SNOW FRITTERS. Stir together milk, flour, and a little salt, and make a rather stiff batter; add new-fallen snow in the proportion of a teacup to a pint of milk; have the fat hot before stirring in the snow, and drop the batter into it with a spoon, or bake like pancakes on a hot gridale. APPLE FRITTERS. One cup of sweet milk, one tablespoonful of sweet light dough dissolved in milk, three eggs beaten separately one teaspoonful of salt, one and a-half teacups of flour, one tablespoonful of sugar, and the grated peel of a lemon, peeled apples, sliced without the core; drop into hot lard with a piece of apple in each one; sprinkle with pow-’ ,powdered or spiced sugar. Let stand five minutes after making and they will be delicious. BANANA FRITTERS. Take six bananas and strip off the skins; slice in halves lengthwise; proceed as for apple fritters, omitting the lemon peel. PINE APPLE FRITTERS. Take twelve slices of very fine preserved pineapple ; put them in a vessel with powdered sugar, and one glass of brandy ; steep one hour; drain, and dip them in batter, then let them drop one at a time in plenty of lard made hot for the purpose; fry toa light color; drain them on a cloth; dish them up on a folded napkin, and sprinkle with plenty of powdered sugar. ~ POTATO FRITTERS. One cup mashed potatoes, one-half pint milk, two eggs, one tablespoonful flour and a piece of butter. Drop in boiling lard. ORANGE FRITTERS. One pound flour, one pint milk, a pinch of salt, one-fourth pound melted butter, and three eggs beaten very Si i ee a — - en ere ak ate tn ep poe ee ae Bi FRITTERS. 137 light. Prepare four oranges by removing the yellow rind and every particle of white pith ; divide into small pieces without breaking the skin. In each spoonful of batter put a piece of orange, and fry a golden brown; sift powdered sugar over as soon as taken from the pan. SALSIFY FRITTERS. As you scrape and clean each root, throw it into cold water to which you have added a tablespoonful of vinegar, this will prevent them from turning black, which will occur if they are exposed to the air. After they are all scraped boil them until tender, then, after draining well, mash them through a colander to a smooth paste, picking out all stringy parts. Moisten this pulp with milk, then season it with butter, salt, pepper, and beaten egg. Form the mixture into small cakes, then dip them into beaten egg, then in cracker crumbs, and fry in boiling lard. HOMINY CROQUETTES. To acup of cold boiled hominy add a tablespoon of melted butter; stir well, then add gradually a cup of milk, stirring and mashing the hominy until it becomes a soft, smooth paste ; then add a teaspoon of white sugar and a well beaten egg. Koll in oval balls with floured hands, roll in beaten eggs, then in bread crumbs, and fry in boiling lard. RICE CROQUETTES. Boil one-half pint of rice in a quart of sweet milk, with a little salt, until soft; add half a cup of butter, two beaten eggs, and a little corn meal; make them any shape you fancy, and drop them into hot lard. CEREALINE CROQUETTES.