Paul Richards' book of breads, cakes, pastries, ices and sweetmeats

693.— RING FRITTERS. Take paste No. 105. Put it into pastry bag, and, using a large star tube, dress in large rings on a round greased paper the size of the frying pan. Turn the paper with the rings over in the hot grease, the paper side up. The paper will come ofi the paste in a short time. Take it out and use again to dress more rings on. Turn the rings over in the grease several times till well done. Serve the rings, hot or cold, with a cream sauce, or with whipped cream. 694.— CABINET FRITTERS. Bake the Cabinet Pudding No. 484 in a shallow pan; let cool, tarn from the pan; cut in squares or oblongs, and fry like the Cream Fritters No. 692. Serve with a wine or fruit sauce. The Rice Cakes, Farina and Sago Cakes, given in the Puddings, may be made into fritters in the same manner 695,— RICE FRITTERS. Prepare the plain boiled rice No. 546, and let simmer with some cream to a firm consistency. Let cool, alid form into round balls; flatten a little and make & dent in the centre; dip in beaten eggs and roll in bread crumbs. Fry in hot grease to a nice color. Fill the dent with fruit jam or jelly, and serve with vanilla cream sauce. 696.— PUFF PASTE FRITTERS. RISSOLES. Prepare as directed in No. 388, except fry in hot grease, instead of baking on a pan. Serve with cream sauce, 697.— VERMICELLI or NOODLE FRITTERS. Prepare the Vermicelli or Noodle Cake No. 529. Let cool, and fry cut in squares like Rice Fritters No. 695, or Cream Fritters No. 692. 698.— SAVARIN FRITTERS. Bake the savarin in a flat pan, or in the small savarin molds (see No. 408). Cut the cake in squares. (Use the small ones whole.) Dip in maraschino syrup, let soak, dip in beaten eggs and fry to a nice color. Serve with rum or cream sauce. 699.— FRENCH TOAST. Cut stale bread in thick square slices, saturate with a custard made of one quart of milk, two ounces of sugar, four eggs; flavor lemon and mace, or vanilla. Fry in a shallow pan on both sides, dust with sugar and cinnamon, and serve. A nice rich fruit sauce is also well suited for this toast. 700— CANNELONS. PUFF PASTE FRITTERS. Roll out paste No. 76, 78, or 79, into a thin sheet. Cut in pieces three inches wide and four inches long. Wash the edges, spread some fruit jam in the centre and roll up. Press the sides and ends well together, and set on ice to rest for fifteen minutes. Fry in hot grease, let drain, dust with sugar, and serve with a nice liquor sauce. 701.— GERMAN FRITTERS. ARME RITTER. Bake some small oval or finger-shaped rolls. While hot, as soon as baked, take a grater or rasp, and grate off all the hard crust. Soak the rolls in a custard (as made for No. 699). Fry in hot lard, and serve with wine sauce. 702.— FRIED CRUSTS WITH FRUIT. CROUTES AUX FRUITS. Cut stale bread in round-, oval-, or heart-shaped slices. Fry in hot lard or butter to a nice color. Serve with a compote of fruit of any kind; or serve with sauce polonaise, or a macedoine that contains plenty of fruit. Another way of making the croutes, is to sandwich two slices of bread together with fruit jam, or with any of the nut cream fillings (see Nos. Ill to X2i). Soak in a custard and fry in lard, like the Cream Fritters No. 692. Serve with fruit or wine sauce. END OF PART FOUR. Part 5. sear the bottom to let out the water. To freeze the cream : Set the can in the centre 703. — ICE CREAM MAKING. square zmc-lined box, large enough to leave about _. ,. J • ,. . T ^ _ji_ four inches of space around the cave for the ice The best and richest Ice Creams are made from ,, , '^ ^ ., , , , .,. ,, ,j.^. , „ - and salt; also provided -with a plugged-up hole double cream, with the addition of yolks of eggs, ', '^ , , r 00 tsugar and flavorings; while some of the cheapest commercial creams are made from milk only, with-