Pan-Pacific cook book

Scald a cup of milk with four tablespoons of butter. Stir in slowly a cup of flour and cook until the dough leaves the sides of the saucepan. Cool a little and beat in, one by one, three eggs and two tablespoons of sugar, beating very hard. Drop teaspoons of the batter into deep hot fat, cooking a few at a time, until golden brown. Drain, pile on a hot dish and cover with a thick fruit syrup. 453. POTATO BEIGNETS— FRENCH Beat into a cup of mashed potatoes two beaten eggs, two tablespoons of grated cheese, three tablespoons of flour, a pinch of salt and paprika. After beating hard let stand for an hour; then drop by small spoonfuls into hot fat in a saute pan. When brown and puffed up, drain on paper and serve very hot. 454. ROMAN FRITTERS Sweeten three cups of milk and scald ; add a tablespoon of butter and remove from fire. When slightly cool, add the beaten yolks of four eggs. Stir in enough semolina, or fine white cornmeal, to make a firm paste. Add a tablespoon of brandy and set aside to stiffen on a platter. (It should be a quarter of an inch thick.) Cut into circles, dip in flour, fry in deep fat until brown. Drain, dust with powdered sugar and serve, if possible, with gooseberry jam. 455. SCHMIER KAESE FRITTERS— GERMAN Rub a cup of fresh cottage cheese smooth with a cup of sour milk and two tablespoons of soft butter. Stir in a level teaspoon of soda, three wwell-beaten eggs and enough sifted flour to make a soft dough. Roll out an inch thick, cut in squares and fry in deep fat. Drain, and serve with any kind of fruit syrup or sauce. 456. SERNIKY— RUSSIAN FRITTERS Crumble a cup of rather dry cottage cheese into a bowl and mix with a heaping tablespoon of butter, softened, the well beaten yolks of four eggs, a pinch of salt, one tablespoon of cleaned dried currants and two of flour. Beat all together and put aside for an hour. Sprinkle a pastry board thickly with flour, turn the paste on it, cut small pieces from it and roll under the hand until two inches long and an inch and a half thick. Drop into boiling water and cook until they float (about five minutes) ; then skim out carefully, drain, roll in dried crumbs, and fry brown in butter. Serve hot with cream and sugar. 457. SPRITZ-GEBACKENES— GERMAN Beat three eggs and a cup of sugar to a cream. Add two teaspoons of vanilla and three of melted butter. Sift a heaping teaspoon of baking powder with half a cup of flour and stir into the eggs ; then add enough flour more to make a dough stiff enough to roll out rather thin. Cut in long finger lengths, slit the middle and slip one end through and fry brown in hot fat. Serve with syrup. 458. TRIFLES—SCANDINAVIAN Beat the whites of five eggs stiff; then beat in five tablespoons of sugar, a half teaspoon of ground cardamon seed, and a tablespoon of thick cream. Stir in enough flour to make a dough that will roll, being careful not to have it too stiff. Roll out thin, cut in squares or diamonds and fry in deep fat a delicate brown. AND PASTES 127 459. BRIDIES— IRISH