Entries - small made-dishes that are served between courses

- Definition.

WHILE the entree has its place on the menu of the formal dinner, it appears in many cases to excellent advantage as an important dish for the small luncheon. With a little extra care and elaboration the "made-dish" may serve to tempt the most indifferent appetite.

See some of the recipes in this chapter; others in the chapter, "Left-Overs."

Fritter Batter

1 cup flour

1/2 teaspoon salt

2 teaspoons baking powder

1/2 cup milk

1 tablespoon olive oil

2 eggs

Mix the dry ingredients thoroughly; add the milk, then the oil, and last the beaten eggs.

Vegetable Fritters

Cook the vegetables thoroughly; drain them; chop fine and add to the batter. Drop in boiling hot fat; drain and dry on paper.

Oyster Fritters

Wash the oysters and parboil them; drain well and add to the batter. Use oyster juice instead of milk in making the batter. Fry in hot fat; drain and serve.

Apple Fritters

Choose sour apples; pare, core and cut them into small slices. Stir into fritter batter and fry in boiling hot fat. Drain on paper: sprinkle with powdered sugar and serve.

Banana Fritters

3 bananas

1 cup flour

2 teaspoons baking powder 11/2 tablespoons sugar

1/4 teaspoon salt

1/6 cup milk

1 teaspoon lemon juice

1 egg

Mash the bananas and mix the flour with the salt, sugar and baking powder. Combine the dry ingredients with the bananas, alternating with the milk. Add lemon juice and the egg, beaten light. Drop by spoonfuls into deep fat and fry. Drain on paper and sprinkle with powdered sugar.

Beef Kromeskies

1 1/2 tablespoons butter 1 1/2 tablespoons flour 1 cup milk 1 pint cold beef

1 teaspoon salt Dash of pepper 1 tablespoon parsley 1 teaspoon onion juice

Melt the butter; add the flour; then the milk gradually, stirring to prevent lumps. Cook until it thickens; mix in the chopped beef and seasonings and set aside to cool. When cool form into small cylinders dip each in fritter batter and fry in smoking hot fat.

Roman Gnocchi

1/4 cup butter

1/4 cup flour

1/4 cup cornstarch

2 cups milk 2 egg yolks 3/4 cup grated cheese

Melt the butter and cook the cornstarch and flour in it without browning. Add the milk and cook three minutes, stirring constantly. Add the yolks and a half cup of cheese; pour into a shallow buttered pan and cool; cut into squares; place on a shallow dish; sprinkle with the remaining cheese and brown in the oven.

Rissoles

Roll puff-paste into oblong pieces three by four inches; put a spoonful of creamed chicken, sweetbreads or mushrooms on one side; fold over and press the edges together, moistening slightly to make the edges stick. Brush with beaten egg and bake until a delicate brown.

Rissoles.