One and one-half cupfuls of grated cheese, One-fourth teaspoonfnl of salt,
Dash of cayenne pepper,
Whites of three eggs.
Beat the eggs until stiff: add the salt, pepper and grated cheese; shape into small balls about the size of a walnut; roll in fine bread crumbs, then in beaten egg and again in bread crumbs; fry in hot fat, and serve with salad.
One-fourth of a cupful of butter, One cupful of sugar, Two cupfuls of flour, One-half level teaspoonful of nutmeg,
Two teaspoonfuls of baking powder, One cupful of milk, Three drops of almond extract.
Cream the butter; add the sugar and egg yolks and cream together; add the flour and milk alternately; sift the baking-powder and nutmeg with the flour; beat the whites of the eggs stiff and add to the mixture; then add the flavoring'; roll very thin; cut into shape; fry in deep fat heated very hot; cook until nicely browned; roll in powdered sugar and cinnamon.
One cupful of sugar.
One-half teaspoonful of ginger,
Grating of nutmeg,
Enough flour to make a dough,
Two teaspoonfuls of cream tartar, One cupful of sweet milk, One teaspoonful of soda, One tablespoonful of melted butter.
Beat the eggs; add the sugar, and beat together; mix the cream tartar with one cupful of flour and add to the egg and sugar; dissolve the soda in the milk, and add gradually to the egg and sugar; add the butter, mix the ginger and nutmeg with the flour and add enough to make a soft dough; let stand over night, or several hours, before frying; roll a piece of the dough into a sheet half an inch in thickness; cut into shape and fry in deep fat; cut all the doughnuts before frying, as the frying will require your full attention; the fat should be hot enough to brown a piece of potato in one minute.
Sauteing is cooking food in a small quantity of fat. Butter, when clarified, is the most satisfactory for some things, as it browns nicely and gives a delicious flavor to the food, but lard or drippings may be used.
To clarify butter, let it boil gently for about a minute - the salt will settle to the bottom; the scum which rises to the top should be skimmed off, leaving the oil clear.
Cut cold mush into thin slices; cook on a griddle buttered with clarified butter until nicely browned.
Cut tart apples in thin slices; dust lightly with flour, and fry in clarified butter until nicely browned; serve with liver, breakfast bacon or pork chops.
Rub the chops with salt, sugar and pepper; dredge with flour; heat one tablespoonful of clarified butter or drippings in the spider; brown the chops nicely on both sides; add two tablespoonfuls of water; cover the spider closely and let simmer ten minutes; serve on a hot platter; add one-fourth of a cupful of sweet milk to the gravy in the spider, and serve with the chops.
Season and cook the same as veal (Millets: veal and pork' require long and thorough cooking.
One pound of round steak chopped very fine; one tablespoonful of minced onion; pepper and salt to taste; mix the meat and seasonings thoroughly together; shape into cakes about three-fourths of an inch in thickness; grease the griddle or spider well; brown nicely on both sides; cook about five minutes, and serve.
Cut in slices one-half inch in thickness; dust with pepper and salt and roll in flour; cook in bacon fat until nicely browned; serve with breakfast bacon or fried apples, or cover the liver with boiling water and let stand five minutes; season with pepper and salt; roll in flour and fry in bacon fat or clarified butter.
One cupful of flour. Two tablespoonfuls of sugar, One teaspoonful of baking powder,
One saltspoonful of salt,
One-third of a cupful of milk.
Mix the flour, sugar, salt and baking-powder together; add the egg. beaten light, and the milk; beat until light and smooth; drop by spoonful into very hot fat; sprinkle with sugar, and serve with maple syrup or lemon sauce.
Pare and core two large tart apples; cut into slices about one-third of an inch in thickness; drop into the fritter batter and fry about five or six minutes in very hot deep fat; serve hot with lemon sauce.
Bannas, oranges, pineapple, peaches, etc., are used for fritters; cut into small pieces or slices and add to the fritter batter; fry in deep fat heated very hot.
Cut cold boiled or roast chicken into small pieces; season with salt. pepper and a tablespoonful of lemon juice for each pint of chicken; make a batter as for "Batter Fritters." omitting the sugar; stir the chicken into the batter; drop by spoonful into very hot fat; drain and serve immediately; any tender meat may be substituted for chicken.
Prepare the fritter batter, omitting the sugar; for Large oysters drain and dip into the batter, and fry in very hot fat; if the oysters are small drain and add one cupful of oysters to one cupful of batter; drop by spoonfuls in hot fat and fry until nicely browned; drain on cheese cloth or soft paper, and serve hot.