No. 68. Semolina Fritters (Sweet)

1 pound cooked semolina.

3 teaspoons sugar.

4 eggs.

1 ounce butter. A little flavouring according to taste.

Mix thoroughly all the ingredients, except the butter, and pour into a tin, in which the ounce of butter has been dissolved, and bake until firm. When quite cold, remove from the tin on to a flat board, and stamp out or cut into squares, rounds, or fancy shapes, fry in butter or boiling oil, roll in powdered sugar, and serve piled up.

No. 69. Vermicelli And Cheese Fritters

6 ounces cooked vermicelli. 1 1/2 ounces bread crumbs. 2 ounces grated cheese.

1 egg.

1/2 teaspoon curry powder. 1/4 teaspoon salt. 1/4 teaspoon pepper. 1 ounce butter for frying.

Mix the ingredients thoroughly together, adding the yolk of egg; beat the white to a stiff froth, and stir in last thing. Place in a greased pie-dish, and bake in a moderate oven until set. Allow to cool, then cut into square pieces or stamp out into fancy shapes, and fry until brown. Serve hot or cold.

No. 70. Vermicelli And Cheese Fritters

Another way.

4 ounces vermicelli. 4 ounces grated cheese. 1 pint milk.

1/2 teaspoon salt. 1/4 teaspoon pepper. Egg and bread crumbs.

Break up the vermicelli, and place it with three ounces of the cheese well mixed together in a pie-dish; add seasoning and milk, and bake for about half an hour, stirring once or twice at the beginning. When cold and firm, cut into squares or fancy shapes, roll in egg and bread crumbs (with which one ounce of cheese should be mixed), and fry in boiling oil until crisp and brown.

No. 59. Brazil Rissoles

3 ounces Brazil nuts without shells. 3 1/2 tablespoons cream. 1 whole egg. 3 yolks ditto.

1 teaspoon Tarragon vinegar. 1/2 teaspoon salt. 1/4 teaspoon white pepper. 1 teaspoon minced parsley. Egg and bread crumbs.

After scraping off the brown skin pound the nuts to a paste in a mortar, add the other ingredients, and stir well altogether. Well butter six (or eight) little tin moulds, fill them with the mixture, stand the moulds in a baking tin which contains a little boiling water, and bake in a moderate oven for twelve or fifteen minutes. When cold, take them out of the moulds, brush over with egg and bread crumbs, and fry in boiling oil until a nice golden colour (about three minutes). Garnish with parsley.

No. 61. Golden Marbles

1/4 pound haricot bean pulp. 2 ounces bread crumbs. 1/4 pound mashed potatoes. 1 shalot.

1 egg.

1/2 teaspoon salt.

Bread crumbs.

Rub well-cooked haricots through a wire sieve until the requisite quantity of pulp is obtained, add the bread crumbs, potato, salt and shalot, which must be very finely minced, stir in half a beaten egg, shape into little balls the size of marbles, roll them in the other half of egg and the bread crumbs, and fry in boiling fat until a golden brown.

No. 63. Kromskies

Any nice mixture. Kromsky batter.

Frying oil.

Shape the mixture (to which may be added a few bread crumbs if not sufficiently firm) into little sausages, dip them into the batter, lift out with a spoon and drop into boiling oil. When they have turned a golden brown lift them out on to soft paper to drain.

The batter is made as follows:-

4 ounces flour. 1 gill of milk. 1 ounce butter.

A pinch of salt. 1 egg.

Place the flour and salt in a basin, in another basin beat up the egg, add the milk, then pour on to the flour, stirring well all the time, and lastly add the butter, which should have been previously dissolved.