Cassell's dictionary of cookery

Snowball Fritters. — Break three fresh eggs into a bowl, take out the specks, and beat them well. Mix with them three-quarters of a pint of sour cream, and add gradually as much flour as will make a batter so stiff that a fork will stand upright in it. Stir into this a quarter of a pint of beer, and add a tablespoonful of sugar, a pinch of salt, and a few cardamom seeds. Make half a pound of butter or fat boiling hot in a saute-pan, drop the batter into this from the end of a spoon, and fry the snowballs till they are lightly set. Drain them on a sieve covered with blotting paper, and serve on a neatly-folded napkin. Sift powdered sugar thickly over them. The fat in which the fritters were fried should be clarified, and may be used for a similar purpose again and again. Time to fry, four or five minutes. Probable cost, 2s. Sufficient for five or six persons. Snowballs (a German recipe). — Take a pint and a half of milk, and set it on the fire. When it boils, throw in a few grated bitter almonds, a quarter of a pound of fresh butter, and two ounces of sugar. Continue stirring, and pour in eight or nine spoonfuls of flour mixed in a little milk, and keep stirring till it has become a stiff mass which falls from the spoon and saucepan. Take out the preparation, and have ready seven or eight eggs beat up, which add to the paste. Work all well together, butter a baking-tin, and with a spoon drop the paste on it in little balls, which will greatly swell in the baking. Put them in a moderately heated oven, and when done strew them thickly with sugar. Snowballs, Apple [see Apple Snowballs). Snowballs, Orange [see Orange Snowballs). ^ Snowballs, Rice. — No. l. Wash half a pound of rice in two or three waters and pick out all imperfect grains. Throw it into a saucepan of fast-boiling water, and boil quickly for ten minutes ; drain, and cool it. Pare five or six large baking apples, and carefully scoop the core without dividing them. Put into the hollow of each a little grated lemonrind or cinnamon and sugar. Divide the rice into as many portions as there are apples, and spread each portion in a circular form on a separate cloth. Lay the fruit in the centre, and tie the cloth to cover the apple with the rice. Put the puddings into boiling water, and keep them boiling quickly until done enough. Turn the snowballs upon a hot dish, strew powdered sugar thickly over them, and send melted butter to table with them. If liked, oranges, skinned and cleared from the thick white skin, may be substituted for the apples. Time to boU, an hour and a half. Probable cost of snowballs, Id. each. Sufficient for five or six persons. No. 2. Wash and pick half a pound of rice; drain it, and put it into a saucepan, wth a pinch of salt and about a quart of water. Cover the saucepan closely, and let its contents simmer gently until the water is absorbed. Dip some small moulds or tea-cups into cold water for a moment ; press the boiled rice into them, then turn them in shapes upon a dish, sift powdered sugar thickly over them, and send wine sauce or melted butter to table in a tureen. Time to boU, about an hour. Probable cost, 6d., exclusive of wine. Sufficient for four persons. Snowballs, Rice (another way). — See Rice Snowballs.