The Ideal cook book

Shred beef suet very thin; take equal proportions of sifted flour, roll a little suet with a little flour; put it aside as you do it, and continue the process until all the suet and flour are rolled together into flakes; gather them into a heap on the board, sprinkle them with water, using as little as possible, to make the mass into paste; when it is worked into a smooth paste, beat it a little with the rolling pin, and roll out as thin as possible; fold it over to the required thickness, and put it on the pie ; bake rather quickly. This crust should be eaten before quite cold, and, if properly made, will be a very good and light puff paste. 719. Spanish Fritters—Ingredients—Crumbs of a French roll, cream, nutmeg, sugar, pounded cinnamon, I egg, butter and sugar sauce. Cut the crumb of the French roll into lengths about threequarters of an inch thick, in any shape you please. Soak in the cream, nutmeg, sugar, pounded cinnamon and egg. Fry a nice brown and serve with the butter and sugar sauce. j20, Cream Fritters—Ingredients—3 tablespoonfuls of potato flour, I pt. of new milk, 2 whole eggs, yolks of 4 eggs, a pat of very fresh butter, powdered white sugar to taste, a few drops of essence of almonds, bread crumbs. 206 Tue Dominion Coox Boor. Make a smooth paste with the flour, and a part of the milk 5 then gradually add the remainder of the milk, the eggs, and yolks, the butter, white sugar to taste, and essence of almonds. Put the mixture into a saucepan on the fire, stirring all the while till it is quite thick. Spread out on a slab until of thickness of half an inch. When quite cold cut into lozenges; egg and bread crumb them, or dip in the butter; fry a nice color in lard and serve sprinkled with white sugar. 721. Rice Fritters—Ingredients—3 tablespoonfuls of rice, 4 well beaten eggs, % |b. of currants, grated lemon peel, nutmeg and sugar to taste, flour. Boil the rice until it has fully swelled, then drain quite dry and mix with the eggs, the currants, grated lemon peel, and nutmeg and sugar to taste. Stir in as much flour as will thicken it, and fry in hot lard. ~ 722. Plain Fritters—Ingredients—Crumbs of bread, 1 pt. of milk, yolks of 5 eggs, 3 oz. of sifted white sugar,and grated nutmeg, melted butter, and sugar. Grate the bread crumbs and add the hot milk, mix smooth and when cold add the yolks, sugar and nutmeg. Fry them, and when done serve with melted butter and sugar poured round. 723. Custard Fritters—Ingredients—Yolks of 8 eggs, 1 spoonful of flour, % a nutmeg, salt, 1 pt. of cream, sugar to taste. Ratter: % pt. of cream, ¥% pt. of milk, 4 eggs, a little flour, and a little grated ginger. Beat the yolks with the flour, nutmeg and salt, put in the cream, sweeten to taste and bake on a small dish. When cold cut into slices and dip into a batter made in the above proportions. Fry them and when done sprinkle with white sugar. 724. Cheese Fritters—Ingredients—About a pint of water, a piece of butter the size of an egg, the least piece of cayenne, plenty of black pepper, 1% Ib. of ground Parmesan cheese, yolks of 2 or 3 eggs, and whites of 2 beaten to a froth, salt, flour. Put the water into a saucepan with the butter, cayenne, and black pepper. When the water boils throw gradually into it sufficient flour to form a thick paste; then take it off the fire and work into it the Parmesan cheese, and then the yolks and whites of the eggs. Let the paste rest for a couple of hours, Ca and proceed to fry by dropping pieces of it the size of a wal- ~ — ae Pastry AND PupDINGS. _ 207. | aut into plenty of hot lard. Serve sprinkled with very fine salt. y25. Raspberry Fritters—Ingredients— Crumbs of a French roll, I pt. of boiling cream, yolks of 4 eggs, well beaten, raspberry juice, some blanched sliced almonds.