Snow Fritters. — The success of these depends upon using snow
that has just fallen and is full of bubbles of air, which makes them
light. Have the fat hot, and make a thick batter of a pint milk,
level teaspoon salt, and sifted flour to make thick enough so that
when dropped the batter will cling for a moment to the spoon;
when the fat begins to smoke, stir into the batter very quickly a cup
newlv fallen snow✪ Snow Fritters and fry at once by tablespoonfuls. If the batter
stands after snow is added the fritters will not be light, because the
air will soon escap)e from the batter. Serve with syrup, sugar and
butter, or any sauce preferred. Some add an egg and an apple
chopoed fine.
Walnut Fritters. — Take two-inch squares of baked "walnuts'*
rolled very thin, marinade in orange syrup and dip in batter✪ Walnut Fritters and fry.
266 FRITTERS A^^D CROQUETTES.
Illl^ll ' III! Ml !■
Vanities. — ^Beat two eg^s, stir in pinch salt and a half teaspoon
rose-water, add sifted flour till just thick enough to roll out, cut with
a cake-cutter, and fry quickly in hot fat. Sin powdered sugar on
them while hot, and when cool put a tea-spoon jelly in the center of
each on✪ Vanitiese. Nice for tea or dessert.
Croquettes.
To make croquettes successfully has been said to require both
painstaking and practice, but by observing the directions given here
and in the recipes that follow, one who has never before attempted
these dainties may, with' a few odds and ends from the breakfast or
dinner table, create surprisingly tempting dishes, both to the eye
and the palate. All ingredients must be thoroughly mixed ; when
meat is used all bits of bone, gristle, skin and fat must be carefully
removed and meat chopped very fine, and the whole mixture made
as moist as can be handled. Very dry or tough meat is not suitable
for croquettes ; tender, roasted pieces give the best flavor. When
fhe mixture is to be cooked it is only necessary to thoroughly heat
through, and it must then stand until cold before shaping. If too
moist add a little eracker-dust or crumbs, if too dry a little cream
or yolk of an egg. Use white pepper for seasoning.
Croquettes may be made into flat, oval, pear or egg shapes, balls
and rolls, of which the latter are most easily made, but the pear
shape is the handsomest ; when fried and i^ady to serve make an
incision in the stalk end and insert a piece of citron an eighth of an
inch square amd about an inch long for a stem,
and a clove for the blossom; great care
^UJJJS^^ is required in shaping and fr3ring. When
shaped as rolls they should be about three inches long, and are
made by taking the desired quantity of the mixture and rolling it
very gently .on a board sprinkled lightly with fine bread-crumbs or
cracker-dust. Handle very carefully, slightly flouring the hands,
as the slightest pressure will break them. Let them lie on the
CROQUETTES. 267
Page 224 · 4 recipe records on this page
Presented as published in 1890. 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
Snow Fritters. — The success of these depends upon using snow that has just fallen and is full of bubbles of air, which makes them light. Have the fat hot, and make a thick batter of a pint milk, level teaspoon salt, and sifted flour to make thick enough so that when dropped the batter will cling for a moment to the spoon; when the fat begins to smoke, stir into the batter very quickly a cup newlv fallen snow and fry at once by tablespoonfuls. If the batter stands after snow is added the fritters will not be light, because the air will soon escape from the batter. Serve with syrup, sugar and butter, or any sauce preferred. Some add an egg and an apple chopoed fine.
Walnut Fritters. — Take two-inch squares of baked "walnuts" rolled very thin, marinade in orange syrup and dip in batter and fry.
Vanities. — Beat two eggs, stir in pinch salt and a half teaspoon rose-water, add sifted flour till just thick enough to roll out, cut with a cake-cutter, and fry quickly in hot fat. Sift powdered sugar on them while hot, and when cool put a tea-spoon jelly in the center of each one. Nice for tea or dessert.
Croquettes.
To make croquettes successfully has been said to require both painstaking and practice, but by observing the directions given here and in the recipes that follow, one who has never before attempted these dainties may, with' a few odds and ends from the breakfast or dinner table, create surprisingly tempting dishes, both to the eye and the palate. All ingredients must be thoroughly mixed ; when meat is used all bits of bone, gristle, skin and fat must be carefully removed and meat chopped very fine, and the whole mixture made as moist as can be handled. Very dry or tough meat is not suitable for croquettes ; tender, roasted pieces give the best flavor. When fhe mixture is to be cooked it is only necessary to thoroughly heat through, and it must then stand until cold before shaping. If too moist add a little eracker-dust or crumbs, if too dry a little cream or yolk of an egg. Use white pepper for seasoning.
Croquettes may be made into flat, oval, pear or egg shapes, balls and rolls, of which the latter are most easily made, but the pear shape is the handsomest ; when fried and ready to serve make an incision in the stalk end and insert a piece of citron an eighth of an
inch square amd about an inch long for a stem, and a clove for the blossom; great care is required in shaping and fr3ring. When shaped as rolls they should be about three inches long, and are made by taking the desired quantity of the mixture and rolling it very gently .on a board sprinkled lightly with fine bread-crumbs or cracker-dust. Handle very carefully, slightly flouring the hands, as the slightest pressure will break them. Let them lie on the
Records on this page
Snow FrittersWalnut FrittersWalnut FrittersVanities