Serve hot or cold.
20.--French Apple Fritters.
Peel and slice large apples; sprinkle with sugar and lemon-juice and
make a rich egg batter. Sweeten to taste and flavor with 2
tablespoonfuls of orange-flower water. Lay the sliced apples in the
batter and fry in deep hot lard to a golden brown. Serve with
wine sauce.
21.--Jewish Purim Torte.
Line a well-buttered baking-dish with a rich pie-paste. Then mix 1 cup
of fine poppy-seeds with the yolks of 5 eggs and 1/2 cup of sugar,
some chopped raisins and nuts and the juice of 1/2 lemon. Add the
whites beaten stiff; then fill with the mixture and let bake
until done.
22.--English Boiled Pudding.
Mix 1/2 pound of butter with 1/2 pound of powdered sugar to a cream.
Add the yolks of 6 eggs beaten, 1/2 cup of seeded raisins and some
chopped citron, a pinch of nutmeg and cinnamon. Mix in 1/2 pound of
sifted flour and 1/2 teaspoonful of baking-powder. Add the whites,
beaten to a stiff froth; put in a buttered pudding-mold, and let boil
until done. Serve with brandy sauce.
23.--German Stewed Brains.
Clean the brains. Heat 1 tablespoonful of drippings in a pan; add the
brains, 1 sliced onion, some parsley, salt and pepper. Let stew
fifteen minutes. Thicken the sauce with butter and flour; let boil up.
Serve hot with spinach and sprinkle all with chopped hard-boiled eggs.
24.--Scotch Cream Muffins.
Sift 1 pint of flour with 1 teaspoonful of baking-powder; beat three
yolks of eggs with a pinch of salt; add 1 pint of cream and 1
tablespoonful of melted butter.
Pages:
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38
39
40