Mazdaznan encyclopedia of dietetics and home cook book

Bring two tablespoonfuls of butter to melting point, drop into it a finely chopped onion and when about tender add small bits of two fresh tomatoes (canned may be used) and one teaspoonful of finely chopped parsley. Allow to simmer for three minutes and then add four wellbeaten eggs and two tablespoonfuls of rich cream. Stir slowly for three minutes and serve on lettuce, garnished with endive and radishes. FRITTERS AND PATTIES. BREAD FRITTERS. Take stale bread, toast it in slices after it has first been dipped into cold water. Make a batter of one cupful of flour, one yolk and the white of an egg, each well beaten, a pinch of cinnamon, salt and sugar, and one-half cupful of milk. Dip toast into cold water again and then into the batter and drop into hot oil. They will be done in one minute. VEGETABLE FRITTERS. Grind coarse one cupful each of carrots and parsnips and one-half cupful salsify. Boil them for thirty minutes in separate vessels. Pour off water and allow to cool. Now mix them together with one and one-half cupfuls flour and one cupful milk. Salt to taste. Add two tablespoonfuls of oil. Stir into it the yolks and whites of two well-beaten eggs. Fry in hot oil. AERATED CORN FRITTERS. Take a can of corn or two cupfuls of fresh corn and mix into it one-half cupful cream. Beat separately the yolks and whites of two eggs. Stir in one cupful of flour or more, if necessary. Salt to taste and stir in three teaspoonfuls of sugar with a tablespoon of oil. Stir the batter thoroly in the open air or before the door or an open window. If the batter is not thin enough, add a little milk. Batter is to be medium thick. Have some oil hot and enough in the pan so the batter will be covered when dropped into the frying pan. Drop in a spoonful of the batter. Turn, the fritters at their browned sides with a knife. They will rise double their size and be perfectly aerated. Very wholesome and toothsome and especially adapted to those who do not like to take oil clear. They may use the fritters from time to time. CORN FRITTERS. To two cupfuls finely chopped green corn, add the wellbeaten yolks of three eggs, one-half cupful ground toast, one cupful milk, one level teaspoonful salt, two teaspoonfuls nut butter, and the well-beaten whites of three eggs. Mix thoroly; drop from spoon into hot oil and fry to a golden brown. RICE FRITTERS. To two cupfuls cold, well-boiled rice, add two cupfuls cracker-dust, two teaspoonfuls sugar, two teaspoonfuls olive oil, or three teaspoonfuls cocoanut butter, one level teaspoonful salt, a dash of ground cinnamon, two well-beaten eggs, one cupful scalded milk, shape into balls and roll into well-beaten egg, then into cracker-dust and fry to a nice brown in hot oil, or cocoanut butter. Serve with peanut or almond butter. TOMATO FRITTERS.