The new century cookery book

1648. Omelette aux Fraises — Prepare an omelet with the desired number of eggs in the usual manner ; just before folding it arrange a layer of compote of strawberries (previously drained) in the centre of the omelet. Fold it and allow it to take colour, then turn out on a hot dish. Sprinkle over with caster sugar and mark the surface with a red-hot skewer, pour some strawberry syrup, flavoured with a little maraschino liqueur, round the base of the dish, and send to table immediately. 1649. Rissoles de Cerises (Cherry Rissoles). — Stone some cooking cherries, and cook them in a little syrup till done. Roll out some puff-paste, stamp out the required number of rounds, and put a dessertspoonful of cherry compote in the centre of each ; wet the edge of the paste and fold over, like ordinary rissoles. Bake in a fairly hot oven, roll in caster sugar previously mixed with powdered cinnamon and vanilla sugar. Dish up and serve. 1650. Croquettes de Cerises. — f lb. cooking cherries (sour), 1£ lb. cake-crumbs (crushed finger biscuits or Genoise), 4 oz. sugar, 1 teaspoonful grated lemon-rind, a pinch of powdered cinnamon, 1 egg, crushed rusks, fat for frying, 2 glasses noyeau. Stone the cherries, put them in a stewpan with the sugar and a little water ; cook until tender, strain off a little of the juice, and add the cake-crumbs and liqueur, grated lemon-rind, and cinnamon ; spread the mixture on a dish and let cool. Make up into cork shapes, beat up the egg, brush over the croquettes with egg, roll in the crushed rusks or baked and crushed slices of Genoise cake ; when set egg and crumb again. Fry in clarified butter or fat to a golden colour, strain on a cloth or paper, dust with sugar, dish up on a folded napkin or lace paper, and serve ; garnish top of each with a glace cherry or angelica. 1651. Croquettes de Riz. — ^ lb. Carolina rice, 1^ pint milk, 1 oz. butter, 3 yolks of eggs, 1 whole egg, 4 oz. caster 'sugar, lemonrind, bread-crumbs, f rying fat, angelica. Wash the rice in several courses of water, put it in a stewpan with the milk and the rind of half a lemon, bring it to the boil, cover, and let simmer slowly until tender. Remove the lemon-rind, work in one by one the yolks of eggs and the sugar. Stir over the fire until set and turn on to a plate or dish. When cold divide into eight equal portions, shape into croquets (heart or pear shapes), brush over with beaten egg, crumb, and fry in hot fat a pretty golden colour, strain on a cloth or paper ; dredge with sugar and put a strip of angelica in the end of each croquet, dish up, and serve with apricot syrup or lemon-sauce. 1652. J 3e iff nets de Pommes {Apple Fritters).— 3 or 4 sour cooking -apples, caster sugar, ^ teaspoonful ground cinnamon, 1 dessertspoonful brandy, 1 dessertspoonful kirsch, frying -batter, clarified fat or lard.