The art of cookery

Sweetbread Fritters — Soak the sweetbreads in salted cold water half an hour. Then put them into slightlysalted boiling water, simmer gently until tender, remove from the fire, and let cool in the water in which they cooked. When cold remove the skin from them, then separate into their natural divisions, cut the larger pieces in two, so as to render them uniform in size, season lightly with salt and pepper, and mix with an equal quantity of batter prepared as for plain fritters. Drop a tablespoonful of the mixture at a time into hot grease, fry until brown, drain on cheese-cloth, and serve. Oyster Fritters. — Prepare a batter as for plain fritters, omitting the sugar, and season to taste with salt and pepper. Drain the oysters in a colander. If they are large stick a small skewer through the thin edge of each oyster, dip into the batter, and fry in hot grease until brown. If they are small mix equal quantities of oysters and batter together, and fry, a tablespoonful at a time, in hot grease. Drain on cheese-cloth and serve. Nun*s Puffs. — Put a cupful of water in a sauce-pan over the fire, add half a cupful, light measure, of butter, and when it boils stir in three fourths of a cupful of flour, and cook five minutes, stirring constantly with a wooden spoon. Remove from the fire, and when cool, not cold, stir in, one by one, four eggs. Drop, a teaspoonful at a time, into hot grease, being careful not to get the frying kettle too full, as the pufis enlarge very much while cooking. Let them remain in the kettle about five minutes, drain carefully on cheese-cloth, and when cold dust with cinnamon and pulverized sugar. Or omit the cinnamon and sugar, make an incision in Prying. 143 each puff, and fill with whipped cream flavored with vanilla and sweetened. Rice Croquettes. — To a cupful of boiled, drained rice add half a cupful of sweet milk, a tablespoonful of sugar, and a teaspoonful of butter. Put in a sauce-pan over the fire and simmer gently, stirring frequently, until the rice has absorbed the milk. Remove and, when slightly cooled, flavor with half a teaspoonful of lemon extract, add the white of one egg unbeaten, fry in hot grease, dropping in a spoonful at a time, drain on cheese-cloth, and serve with pulverized sugar or with any fruit sauce. Hominy Croquettes. — To a cupful of granulated or fine hominy, well cooked, add a fourth of a cupful of sweet milk, a tablespoonful of sugar, a teaspoonful of butter, and the unbeaten white of one ^%%. Mix well, and fry and serve in the same manner as rice croquettes. Fresh Fish Croquettes — To a cup of any kind of cold fresh fish, from which the bones and skin have been removed, add half a cup of fine bread crumbs that have soaked for half an hour in half a cup of sweet milk, a teaspoonful of melted butter, salt and pepper to taste, and the unbeaten white of an egg, mix well together, fry by the spoonful in hot grease, drain on cheese-cloth, and serve with poached eggs or breakfast bacon. Lobster Croquettes. — To a cup of picked up lobster add half a cup of bread crumbs softened in half a cup of sweet milk, salt and pepper to taste, a dust of mustard, and the unbeaten white of an ^%%. Mix well together, fry in spoonfuls in hot fat, drain on cheese-cloth, and serve. 144 '^^^ -^^^ ^f Cookery.