Harper's cook book encyclopædia

Rice- and- Cheese Fritters. — One cupful of cold, boiled rice, two tablespoonfuls of milk or cream, one egg, one -half cupful of grated cheese, one table-spoonful of flour, and one teaspoonful of baking-powder. Heat the rice over boiling water, add the milk, and, when soft, add the beaten egg and cheese. Beat thoroughly, then add the flour and baking-powder. Drop in small portions into hot butter and cook quickly, turning as soon as a delicate brown. If they spread, add a trifle more flour; if too stiff, add milk. Spinach Fritters. — Take spinach and boil it thoroughly, drain it well, mince, and add some grated bread, nutmeg, ginger, and cinnamon, all pounded. Add as much cream, or yolks and whites of eggs, as will make the preparation of the consistence of batter; scald a few currants and mix them in. Drop the batter into a frying-pan of boiling lard ; when the fritters rise, take them out, drain, and send to table. Squash Fritters.— Grate the pared squash, leaving out all the seeds ; to every coffee-cupful add half a pint of new milk or cream, the yolks of two eggs, flour enough to make it as stiff as corn fritters, a little salt and pepper, and the beaten whites of the eggs. Fry in lard and butter, or butter alone. If they taste too much of the squash, add more milk and flour. Veal Fritters. — Cut slices from cold roast veal so that they shall be about half an inch in thickness, and a little larger than oysters, and of the same shape ; season with salt and pepper. Have ready a dripping - pan, with enough hot melted lard in it to nearly cover the fritters; drop in two tablespoonfuls of the batter, over this place a piece of meat, then two more spoonfuls of batter on top of the meat. When brown, take up, and, draining, send hot to table. Frogs’ Legs, Grilled. — Trim, wash, and dry well, medium - sized fresh frogs’ legs, and soak for one hour in a pint of cold water and two gills of vinegar. Remove and dry. Have ready three table-spoonfuls of melted butter, seasoned with a half-teaspoonful of salt and two pinches of pepper, into which dip the frogs, and roll in fresh bread-crumbs before broiling them three minutes on each side. As a garnish, wash and dry well twelve branches of long-stemmed parsley. Put them in the frying- basket and plunge for two minutes into plenty of very hot fat. It is then ready for garnishing. Fried parsley should always be served with boiled or fried fish. Frosting. Frothed Eggs. Frozen Custard. Frozen Pudding. See Cakes. See Eggs. See Custards. See Puddings. Fruits in Blanc-mange Apples, Brown Betty For other fruit recipes see Cakes, Custards, Creams, Ices, Pies, Puddings, Preserves, Jams, Jellies, Marmalades, Pickles, etc., etc. A list of the various recipes of each fruit will also be found under the name of the fruit. For instance, under “ Apple” will be found Apple Pie, Apple Custard, Apple Dumpling, Apple Jelly, Apple Souffle, etc., etc., with a reference to the place where the recipe will be found.