The complete cook book

mixture by spoonfuls into it, allowing plenty of room, as they swell four times their original bulk. They will turn themselves, and must be cooked until they stop popping. Serve hot, dusted with sugar and cinnamon. PLAIN FRITTERS. The whites of five eggs, one cup of sweet milk, two cups of sifted flour, one-quarter of a nutmeg and a pinch of salt. Stir the whites of the eggs into the milk in turn with the flour. The batter should be quite thick. You may have to add a little more flour. Fry in hot lard. Drop the batter in with a tablespoon, and fry a delicate brown. PEACH FRITTERS. Beat two eggs; add half a cupful of milk, a little salt, and flour enough to make a thick batter. Peel the peaches, cut them in two, take the stones out, and sprinkle powdered sugar over them. Dip them in the batter, and fry in hot lard. APPLE FRITTERS. Beat the whites and yolks of two eggs separately. Add together the yolks, one tablespoonful of sugar, and a cupful of sweet milk. Have the milk warm; then stir in two cupfuls of flour, a heaping teaspoonful of baking powder, a little salt, and the whites of the eggs. Beat all together. Put in thin slices of good sour apple. Dip the batter over them, and drop large spoonfuls into hot lard and fry to a light brown. This batter can be used for bananas, oranges, pineapple, and other fruits. APPLE FRITTERS. Beat the yolk of one egg with a little warm milk, and add to it one cup of sifted flour, one teaspoonful of butter, a pinch of salt and enough warm milk to make a batter that will drop from the spoon ; stir it until smooth, and then beat into it the white of one egg, beaten stiff and dry; peel and cut your apple in thick slices, cutting out the core. Dip and thoroughly cover 230 The Complete Cook Book. them with the above batter, and drop in boiling lard; fry on both sides; when done, drain a few moments and sift powdered sugar over them, and serve with a nice syrup. GOOD RECIPES FOR SHELLS OR PATTY CASES. One quart of milk, one egg, one teaspoonful of olive oil, one-half teaspoonful of sugar, one-half teaspoonful of salt, flour enough to make a stiff batter. This will make five dozen shells. Dip your iron shell in the batter, and drain a little. Then immerse in hot lard, until a delicate brown, then carefully remove and place on blotting paper. Don't grease your irons. PATTY SHELLS. Roll puff paste one-quarter inch thick, and cut with a biscuit cutter; dip cutters in hot water and cut quickly ; that the edges may not be pressed together. With a smaller cutter stamp out the centers from twothirds of the pieces. Brush a little white of egg on top of the large rounds near the edge, being careful not to get any of the egg on the edges, which would prevent them from rising. Two or three rims may be put on if a deep shell is desired. Varnish the inside of it with the yellow of the egg. Now cut a thick slice of stale bread with the same small cutter ; put in the center to keep paste from rising and filling the cavity. Bake on shallow tins, lined with paper, and when done remove the bread. Bake the small pieces cut from the centers on a pan by themselves. You may fill these shells with oysters, brains, sweetbreads, mushrooms or any cooked meat, cut in pieces and warmed in a thick, cream sauce. LADY LOCKS. Roll puff paste into long, straight pieces and cut with a pastry cutter or wheel. Brush the moulds with melted butter, and roll over them the narrow strips. Set in a pan on ice until cold, and bake. Fill them with meringue, stewed apples, prunes, berries or any The Complete Cook Book. 231 cold meat, chopped fine, seasoned to taste, and moistened with cream sauce. CREAM PUFFS.