Pan-Pacific cook book

Core, peel and slice three large apples and soak in two tablespoons of brandy and two of sugar for half an hour. Drain, dip each piece in peach or apricot jam, then in batter (No. 446). and fry in deep boiling fat. Drain, sprinkle with sugar and serve with any good sauce. 444. BUNUELOS— MEXICAN Bring to a boil a cup of water and a teaspoon of butter. Sift a cup of flour with a teaspoon of baking powder and stir it into the water. Add two tablespoons of butter and stir until smooth. Remove from fire and add three wellbeaten eggs. Beat hard until a little cool ; then knead until it is a smooth dough. Drop large tablespoons of it into boiling fat, a few at a time. When golden brown, drain on paper. Serve either with powdered sugar or with a rich syrup flavored with cinnamon poured over them. 445. CROSTI— ITALIAN Cream two tablespoons of butter with a cup of sugar and stir in three beaten eggs. Add half a cup of water and enough flour to make rather a stiff paste. Divide in four parts and roll each part out as thin as paper. Cut in diamonds and fry in deep fat. Drain and sprinkle with powdered sugar. 446. FRITTER BATTER Pour a tablespoon of olive oil into a cup and fill with lukewarm water. Add the well beaten yolk of an egg and enough flour, sifted with half a teaspoon of baking powder, to make a soft, smooth batter. Add a pinch of salt and set aside for an hour ; then fold in the white, beaten stiff. 447. KAFFEE KRUGEL— GERMAN Cream two tablespoons of butter with four of sugar ; add two well-beaten eggs and a cup and a half of flour, sifted with a half teaspoon of baking powder. Knead into a firm dough, then roll out, cut into rings and diamonds and fry in deep fat. Drain and sift with powdered sugar. 448. INDIAN FRITTERS Put three tablespoons of flour in a bowl and stir in enough boiling water to make a very smooth stiff paste. Cool, then break in the yolks of four and whites of two unbeaten eggs and whisk all together very hard, with a little salt. Drop by the dessert spoon into boiling fat and fry light brown. Drain and serve with hot chocolate sauce. 449. LAZADAS DE AMOR (LOVE-KNOTS)— CHILEAN Beat an egg very light; add two tablespoons of cream, two of sugar, a tiny pinch of salt, teaspoon of cinnamon, AND PASTES 125 and after beating hard, enough flour to make a stiff paste. Roll out thin, cut into long narrow strips, tie each into two or three knots, and fry in deep fat. Drain and dust with powdered sugar while hot. 450. OJALDAS— SPANISH Beat two eggs very light ; add a pinch of salt and enough flour to make rather a stiff dough. Knead for ten minutes, roll out and let stand for a few moments ; then divide and roll out each piece as thin as possible. Cut into diamond shaped pieces and fry a golden brown in deep fat. Drain and cover with a hot syrup flavored with lemon and cinnamon or honey. 451. POFESEN A CONFITURES—AUSTRIAN Remove the crusts from thin slices of stale bread and cut into rounds. Soak in sweetened milk, drain, and cover half the pieces with any kind of jam — plum usually. Cover with the remaining rounds, dip each pofesen into beaten egg and fry until brown, on both sides, in butter. Sprinkle with powdered sugar. 452. POFFERTGES— DUTCH