European and American cuisine

few minutes between each addition ; then add alternately the milk and sufficient prepared flour to make a stiff dough ; roll it out on a floured board 74 inch in thickness, cut with a tin cutter into rounds; cut a small piece from the center of each, which will give them the form of a ring ; drop into hot fat, and fry to a fine golden color. Remove the crullers with a skimmer, lay for a few minutes on blotting or brown paper; remove to a dish, dust with powdered sugar, and serve either hot or cold. In place of prepared flour, plain flour may be used ; with 2 teaspoonfuls baking powder. French Crullers. — Boil 1 pint milk with y^ pound butter, stir in while the milk is boiling, 1 pint of sifted flour, continue stirring until it has formed into a smooth paste and loosens itself from bottom of saucepan. When done, transfer the paste to a dish; when nearly cold, mix with the yolks of 8 eggs, 2 tablespoonfuls sugar, and lastly the whites beaten to a stiff froth ; fill this into a syringe and squirt it into hot lard. Fry light brown. When done, pile them high on a dish and dust with powdered sugar. Berliner Pfannkuchen.— One pound sifted flour, V4 pound butter, the yolks of 8 eggs, 1 tablespoonful sugar, Y^ teaspoonful salt, 1 yeast cake, and lYs cup warm milk. Put flour, salt, and sugar into a bowl, make a hollow in the center, dissolve the yeast in Yg cup milk, pour it in center of flour. Melt butter in the remaining milk, add it to the flour with the yolks, and mix all into soft dough. Cover with a napkin, and set in a warm place to raise to double its height Then put half of the dough on to a warm floured board, roll it out about Yi inch in thickness and cut with a cake cutter into rounds, brush over with beaten egg, put in the center of half of them a teaspoonful fruit jelly or marmalade. Cover them with the remaining rounds, press the edges together, and cut out once more with a smaller cutter. Then turn them over on to a board with a floured napkin under them. Cover with a warm napkin and form the remaining dough the same way (this must be done quick so that the dough does not get cold). After 30 minutes they should have risen to double their height. Then fry them in hot lard the same as crullers, not too many at once. Remove them with a skimmer on to blotting paper, dust with powdered sugar, and serve at once on a napkin. Banana Fritters. — Put 1 cup of sifted prepared flour in a bowl, add Y, tablespoonf ul butter, rub the butter and flour together ; add Ys cup of milk, 1 tablespoonful sugar, and the yolks of 2 eggs. Beat the whites to a stiff froth, add the batter gradually to the whites. Peel 6 bananas, dip each one separately into the batter, and fry in deep hot fat to a golden color (if the batter should be too thick, add more milk) ; remove, and lay them on paper, then serre on a hot dish with fruit sauce, described below. Fruit Sauce. — Place a small saucepan with Y« cupful water and Ys cupful sugar over the flre, boil 3 minutes ; add Ys cupful currant jelly, boil a few minutes ; then strain into a bowl, add 1 gill of sherry wine and Y« cupful preserved cherries.