Batters
Description
This section is from the book "The Boston Cooking-School Cook Book", by Fannie Merritt Farmer. Also available from Amazon: Original 1896 Boston Cooking-School Cook Book.
Batters
Batter I
1 cup bread flour 1/2 teaspoon salt
Few grains pepper 2/3 cup milk
2 eggs
Mix flour, salt, and pepper. Add milk gradually, and eggs well-beaten.
Batter II
1 cup bread flour 1 tablespoon sugar 1/4 teaspoon salt
2/3 cup water
White 1 egg
Mix flour, sugar, and salt. Add water gradually, then olive oil and white of egg beaten until stiff.
Batter III
1 1/3 cups flour
2 teaspoons baking powder
1/4 teaspoon salt 2/3 cup milk l egg
Mix and sift dry ingredients, add milk gradually, and egg well beaten.
Batter IV
1 cup flour
1 1/2 teaspoons baking powder 3 tablespoons powdered sugar
1/4 teaspoon salt 1/3 cup milk l egg
Mix and sift dry ingredients, add milk gradually, and egg well beaten, .
Batter V
1 cup flour
1/4 teaspoon salt
2/3 cup milk or water
Yolks 2 eggs Whites 2 eggs 1 tablespoon melted butter or olive oil
Mix salt and flour, add milk gradually, yolks of eggs beaten until thick, butter, and whites of eggs beaten until stiff.
Batter V
Salt and pepper
Sprinkle pieces of cauliflower with salt and pepper and dip in Batter I or V. Fry in deep fat, and drain on brown paper.
Fried Celery
Celery cut in three-inch pieces
Salt and pepper Batter I, HI, or V
Parboil celery until soft, drain, sprinkle with salt and pepper, dip in batter, fry in deep fat, and drain on brown paper. Serve with Tomato Sauce.
entrÉes 351
Sardines Fried In Batter
Drain fish and pour over boiling water to free from oil, then remove skins. Dip in Batter III, fry in deep fat, and drain on brown paper. Serve with Hot Tartare Sauce.
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