Scientific cooking with scientific methods

Timbales are made with rice spaghetti, macaroni, €tc. In using the macaroni and spaghetti, you line the mould with them, first boiling until tender, then arrange them either in lengths or by coiling them round the bottom and sides of the moulds, and fill them with either chicken or fish force-meat. They are all cooked in the same way, and served with some nice fish or meat sauce. Fritters. The fritters all come under the head of entrees, and are served between courses, with different flavored syrups and sauces. Fritter Batter I. IV2 cups flour. % cup milk. 2 teaspoons baking-powder l egg. 14 teaspoon salt. Mix dry ingredients, add milk slowly, and then the egg unbeaten, and beat the whole mixture very hard to lighten the egg. Fritter Batter for Vegetables 11. 1 cup flour. 2 eggs, well beaten. % cup milk. Vi teaspoon pepper. 1/^ teaspoon salt. Mix dry ingredients, add milk slowly, then the egg beaten until very light. Batter III. 1 cup flour. 2 eggs, whites and yolks Vi teaspoon salt. beaten separately. % cup milk. 1 tablespoon olive oil. Mix dry ingredients, add milk a little at a time, and beat rapidly to keep batter smooth. Add yolks beaten until lemon color and thick, and whites beaten stiff, then the olive oil. Apple Fritters I. Two tart apples pared, cored and cut into very thim slices, and stirred into batter I. Drop by spoonfuls into hot fat, and fry until a golden brown and the apples are tender. Drain on paper and serve with hot lemon sauce. Apple Fritters 11. Core, pare, and cut apples into one-quarter-inch, slices, sprinkle with sugar and lemon juice, and rest them for half an hour. Drain and dip into batter I., and fry in hot fat. Drain, arrange on hot platter, and serve with hard sauce flavored with orange. Orange Fritters. Peel two oranges and separate into sections, using care to remove all the white outer covering. With a pointed knife remove the seeds. Dip the sections in batter, fry, and serve with wine sauce. Banana Fritters. 3 bananas. 1 tablespoon lemon juice. 14 cup powdered sugar. 3 tablespoons sherry wine. Batter I. Eemove the skins, scrape all the astringent part from the outside, mash very fine, and add sugar, wine and lemon juice. Fry in deep fat, drain, and serve with hot lemon sauce. Fruit Fritters. Fresh pears, apricots and peaches can all be used for fritters, by cutting them in slices or in round shape as the fancy may suggest, and the same batter will answer in any case. Fruit fritters are always served with a sauce that goes nicely with the kind of fruit the fritter is made from. Wine can be used in any fritter sauce. Cauliflower Fritters. Use cold boiled cauliflower, seasoned with salt and pepper and paprika, broken in nice-sized pieces to serve, and dipped in batter II. Fry in deep fat and drain on paper. Tomato Fritters. 314 cups tomatoes. 1 onion, with 2 cloves stuck 2 tablespoons sugar. in it. Dash cayenne. 1 tablespoon raw ham. 1 teaspoon salt. % cup butter. ^2 cup cornstarch.