* Breed Iiittfln.
Sni shoes half an inch thick from a stale loaf of bakei^a
brea^; break the yolks of three ^gs in a deep dish, beat them
slightly, and add half a teacnp of milk, and a pineh of salL
Helt in a frying-pan equal quantities of butter and lard, dip eaA
sliee of bread in the milk and eggs, and when the bntter is boil-
ing hot, fry a nioe brown on both sides, sprinkle thickly with
sQgar and dnnamon, and serve hot ; or yon may melt a table-
spoonfrd of onrrant-jelly in a sauce-pan with two glasses <£
Madeira wine and pour over, grating a little nutmeg on eaek
slioe.
Freneh Fritters.
Put into a sauce-pan a pint of milk, a piece of butter the siie of
an ^g, a little grated lemon-peel or two teaspoons of extract of
vanilla, a teaspoonful of white sugar, and a pinch of salt ; bring
it to a boil, stir in flour a handful at a time, until the milk is all
absorbed, stirring all the time with a wooden spoon, and keeping
it boiling until it becomes quite thick and detaches itself from the
bottom of the sauce-pan \ then remove it from the fire, and
break in six eggs, one at a time, stirring constantly until the
paste will retain its shape in the spoon ; have melted in a fry-
ing-pan some very nice lard, drop the paste fixmi the spocm in
small pieces, and fry a nice color over the fire ; they will swell
veiy much. Take them out with a perforated skSmmer, and sift
powdered sugar over them and serve.
PASTRY, PUDDING & Ac Wl
* Orange Fritten
Peel fend slioe half an inch thick fine tart jnicy oranges (two
or thiee), take ont all the seeds, sprinkle the slioes with pow-
dered sugar, make a batter as for apple fritters, lay a slice of the
orange in a large spoonftil of the batter, and put it in ihe boiling
Itrd. Serye with wine and sugar, or sugar only.
» Plain Fritters.
Measure five heaping tablespoonsfU of flour, then sift it, and
stir Tory gradually into it a pint of milk; add a pinch of salt,
beat the yolks and whites separately of four eggs, add the yolks
to the flour and milk, beat well together, then add the whites of
the eggs, and drop spoonsful of the batter into boiling lard.
* Spanish Fritters.
Out stale baker's bread in slices half an inch thick, and then
in strips like lady-fingers or any sise you wish. Sweeten a pint
of cream or rich milk, beat three eggs, stir in them a little
ground cinnamon, doyes and grated nutmeg, and a little pinch
of salt, add them to the cream, lay the bread on a flat dish, pour
the custard over it, and let it stand until all absorbed by the
bread; firy a light brown in butter and lard.
* Apple Meringue.
Peel, eore and slice a dozen fine large tart apples, put them
oyer the fire in a preserying-kettle, with a teacup of cold water ;
stew them until soft, press them through a cullender, sweeten to
your taste and flayor with the grated rind of a lemon ; put them
in a pudding-dish ; make a meringue of the whites of three eggs,
beaten to a stiff froth with three heaping tablespoons of sugar,
shape nicely oyer the apples✪ Apple Fritters and brown slightly in a quick oyen.
Serye cold, with cream.
Corn-starch Meringues.
Mix six tablespoonsful of eom-starch to a smooth paste in a
ioffeeeup of milk, boil a quart of new mUk, stir in the com-
208 COOKERY FROM EZPEBIBNCB.
Btaroh, and boil it four minutes, stirring all the time \ add a
piece of butter the size of a walnut, a pinch of salt, and the yolki
of three eggs beaten light ; flavor with the juice and grated rind
of one large or two small lemons ; pour this into crust that you
have previously baked; make a meringue of the whites of the
eggs and powdered sugar, cover the tops of the puddings with
(ft, shape nicely with the back of a spoon, and brown slightly in
a quick oven.
* Custard Keringue. ✪ Custard Keringue
Page 99 · 4 recipe records on this page
Presented as published in 1905. 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
* Bread Fritters. Cut slices half an inch thick from a stale loaf of baker's bread; break the yolks of three eggs in a deep dish, beat them slightly, and add half a teacup of milk, and a pinch of salt. Melt in a frying-pan equal quantities of butter and lard, dip each slice of bread in the milk and eggs, and when the bntter is boiling hot, fry a nice brown on both sides, sprinkle thickly with sugar and dnnamon, and serve hot ; or yon may melt a tablespoonful of currant-jelly in a sauce-pan with two glasses <£ Madeira wine and pour over, grating a little nutmeg on each slice.
Freneh Fritters.
Put into a sauce-pan a pint of milk, a piece of butter the size of an egg, a little grated lemon-peel or two teaspoons of extract of vanilla, a teaspoonful of white sugar, and a pinch of salt ; bring it to a boil, stir in flour a handful at a time, until the milk is all absorbed, stirring all the time with a wooden spoon, and keeping it boiling until it becomes quite thick and detaches itself from the bottom of the sauce-pan \ then remove it from the fire, and break in six eggs, one at a time, stirring constantly until the paste will retain its shape in the spoon ; have melted in a frying-pan some very nice lard, drop the paste from the spoon in small pieces, and fry a nice color over the fire ; they will swell very much. Take them out with a perforated skimmer, and sift powdered sugar over them and serve.
PASTRY, PUDDING & Ac Wl
* Orange Fritters
Peel and slice half an inch thick fine tart juicy oranges (two or three), take out all the seeds, sprinkle the slioes with powdered sugar, make a batter as for apple fritters, lay a slice of the orange in a large spoonful of the batter, and put it in the boiling lard. Serye with wine and sugar, or sugar only.
* Plain Fritters. Measure five heaping tablespoonsful of flour, then sift it, and stir very gradually into it a pint of milk; add a pinch of salt, beat the yolks and whites separately of four eggs, add the yolks to the flour and milk, beat well together, then add the whites of the eggs, and drop spoonsful of the batter into boiling lard.
* Spanish Fritters.
Cut stale baker's bread in slices half an inch thick, and then in strips like lady-fingers or any sise you wish. Sweeten a pint of cream or rich milk, beat three eggs, stir in them a little ground cinnamon, cloves and grated nutmeg, and a little pinch of salt, add them to the cream, lay the bread on a flat dish, pour the custard over it, and let it stand until all absorbed by the bread; fry a light brown in butter and lard.
* Apple Meringue.
Peel, core and slice a dozen fine large tart apples, put them oyer the fire in a preserying-kettle, with a teacup of cold water ; stew them until soft, press them through a colander, sweeten to your taste and flavor with the grated rind of a lemon ; put them in a pudding-dish ; make a meringue of the whites of three eggs, beaten to a stiff froth with three heaping tablespoons of sugar, shape nicely over the apples and brown slightly in a quick oyen. Serye cold, with cream.
Corn-starch Meringues.
Mix six tablespoonsful of corn-starch to a smooth paste in a ioffeeeup of milk, boil a quart of new milk, stir in the com-
208 COOKERY FROM EZPEBIBNCB.
Btaroh, and boil it four minutes, stirring all the time \ add a piece of butter the size of a walnut, a pinch of salt, and the yolki of three eggs beaten light ; flavor with the juice and grated rind of one large or two small lemons; pour this into crust that you have previously baked; make a meringue of the whites of the eggs and powdered sugar, cover the tops of the puddings with it, shape nicely with the back of a spoon, and brown slightly in a quick oven.
* Custard Keringue.
Records on this page
Apple FrittersFrench FrittersApple MeringueCustard Keringue