To render the pancakes very light, the yolks and whites of the eggs should be beaten separately, and the whites added the last thing to the batter before frying. Pancakes. — Make a good batter in the usual way, with eggs, milk and flour; pour this into a pan, so that it lies very thin; let your lard, or whatever else you fry them in, be quite hot. When one side is done, toss it up lightly to trim it ; serve with lemon and sugar. Rice Croquettes. — Half a pound of rice, one quart of milk, six ounces of pounded sugar, flavoring of vanilla, lemon-peel, or bitter almonds, egg and bread-crumbs, hot lard✪ Rice Croquettes. Put the rice, milk and sugar into a sauce-pan, and let the former gradually swell over a gentle fire until all the milk is dried up; and just before the rice is done, stir in a few drops of essence of any of the above flavorings. Let the rice get cold; then form it into small round balls, dip them into yolk of egg, sprinkle them with bread-crumbs, and fry them in COOKERY RFXIPES. 52/ boiling lard for about ten minutes, turning them about that they may get equally browned. Drain the greasy moisture from them, by placing them on a cloth in front of the fire for a minute or two; pile them on a white doyley, and send them quickly to table. A small piece of jam is sometimes introduced into the middle of each cro- quette, which adds very much to the flavor of this favorite dish. Rice Fritters. — Six ounces of rice, one quart of milk, three ounces of sugar, one ounce of fresh butter, six ounces of orange mar- malade, four eggs✪ Rice Fritters. Swell the rice in the milk, with the sugar and butter, over a slow fire until it is perfectly tender, which will be in about three-quarters of an hour. When the rice is done, strain away the milk, should there be any left, and mix with it the marmalade and well-beaten eggs; stir the whole over the fire until the eggs arc set; then spread the mixture on a dish to the thickness of about one- half inch, or rather thicker. When it is perfectly cold, cut it into long strips, dip them in a batter the same as for apple-fritters, and fry them a nice brown. Dish them on a white doyley, strew sifted sugar over, and serve quickly. Squash Fritters. — One pint cooked and well-mashed squash, one pint of milk, two eggs and a little salt ; add flour to make the batter stiff enough to turn on the griddle, and not too thick. The addition of a teaspoonful of baking-powder✪ Squash Fritters will tend to make them lighter; bake on a griddle as pour-cakes. This is a delicious dish. The surplus squash of a dinner can thus be economically used for break- fast. Corn Fritters. — These, though made in this case from canned corn, will be found almost as good as those from the fresh. Drain off the liquor from a can of corn and chop the grains very fine in a chopping-tray. Add to this paste one cup of milk, a heaping table- spoonful of sugar and one of melted butter, one teaspoonful of salt and a saltspoonful of pepper, and two tablespoonfuls of flour✪ Corn Fritters. 13cat very thoroughly and fry by the spoonful on a griddle, or they can be dropped into boiling lard and drained. Mush. — Mush cannot be cooked in less than one hour, and it i.s 528 THE hearthstone; or, life at home.

AI-modernized reading of the original text

To render the pancakes very light, the yolks and whites of the eggs should be beaten separately, and the whites added the last thing to the batter before frying. Pancakes. — Make a good batter in the usual way, with eggs, milk and flour; pour this into a pan, so that it lies very thin; let your lard, or whatever else you fry them in, be quite hot. When one side is done, toss it up lightly to trim it ; serve with lemon and sugar. Rice Croquettes. — Half a pound of rice, one quart of milk, six ounces of pounded sugar, flavoring of vanilla, lemon-peel, or bitter almonds, egg and bread-crumbs, hot lard. Put the rice, milk and sugar into a sauce-pan, and let the former gradually swell over a gentle fire until all the milk is dried up; and just before the rice is done, stir in a few drops of essence of any of the above flavorings. Let the rice get cold; then form it into small round balls, dip them into yolk of egg, sprinkle them with bread-crumbs, and fry them in COOKERY RECIPES. 527 boiling lard for about ten minutes, turning them about that they may get equally browned. Drain the greasy moisture from them, by placing them on a cloth in front of the fire for a minute or two; pile them on a white doyley, and send them quickly to table. A small piece of jam is sometimes introduced into the middle of each croquette, which adds very much to the flavor of this favorite dish. Rice Fritters. — Six ounces of rice, one quart of milk, three ounces of sugar, one ounce of fresh butter, six ounces of orange marmalade, four eggs. Swell the rice in the milk, with the sugar and butter, over a slow fire until it is perfectly tender, which will be in about three-quarters of an hour. When the rice is done, strain away the milk, should there be any left, and mix with it the marmalade and well-beaten eggs; stir the whole over the fire until the eggs arc set; then spread the mixture on a dish to the thickness of about onehalf inch, or rather thicker. When it is perfectly cold, cut it into long strips, dip them in a batter the same as for apple-fritters, and fry them a nice brown. Dish them on a white doyley, strew sifted sugar over, and serve quickly. Squash Fritters. — One pint cooked and well-mashed squash, one pint of milk, two eggs and a little salt ; add flour to make the batter stiff enough to turn on the griddle, and not too thick. The addition of a teaspoonful of baking-powder will tend to make them lighter; bake on a griddle as pour-cakes. This is a delicious dish. The surplus squash of a dinner can thus be economically used for breakfast. Corn Fritters. — These, though made in this case from canned corn, will be found almost as good as those from the fresh. Drain off the liquor from a can of corn and chop the grains very fine in a chopping-tray. Add to this paste one cup of milk, a heaping tablespoonful of sugar and one of melted butter, one teaspoonful of salt and a saltspoonful of pepper, and two tablespoonfuls of flour. 13cat very thoroughly and fry by the spoonful on a griddle, or they can be dropped into boiling lard and drained. Mush. — Mush cannot be cooked in less than one hour, and it i.s 528 THE hearthstone; or, life at home.

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