Fried Apples

Ingredients

3 or 4 large juicy apples, butter or ard for frying.

Method

Pare the apples and cut into rounds about 1/4 of an inch thick, carefully remove the core, without breaking the apples, and fry quickly in boiling fat to a light brown. Drain free from fat, and serve very hot with rump steak.

Fried Cucumbers

Ingredients

Cucumbers, pepper and salt, flour, lard or butter.

Method

Pare and lay in ice-water half an hour, cut lengthwise into slices nearly 1/2 inch thick, and lay in ice-water ten minutes longer. Wipe each piece dry with a soft cloth, sprinkle with pepper and salt, and dredge with flour. Fry to a delicate brown in sweet lard or butter.

Parsnip Fritters

Ingredients

3 large parsnips, 1 egg, 1 teacup of milk, 1 tablespoonful of butter, 3 tablespoonfuls of flour, 1 teaspoonful of salt.

Method

Boil the parsnips till quite tender, and mash them quite smooth, picking out any woody bits. Beat the egg to a froth, stir in the mashed parsnips and beat well; add the salt and butter, then the milk, and lastly the flour. Make into round cakes or balls and fry quickly, in boiling lard or clarified dripping, to a nice brown.

Ladies' Cabbage

Ingredients

1 firm white cabbage, 1 large egg, 1 tablespoonful of melted butter, pepper, salt, a very little milk, fine breadcrumbs.

Method

Boil the cabbage in two waters, and let it get quite cold; then cut it up very fine, add the butter, pepper, and salt, egg, and milk, stir all up together, and when well mixed, put it into a buttered pie-dish, strew with fine crumbs, and bake covered for half-an-hour; remove the cover, brown, and serve.