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Classic
Cook Books
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page 239
elegant dish. Make some good puff paste, roll it out very thin, and cut it into
pieces of an equal size, about two inches wide and eight inches long; place upon
each piece a spoonful of jam, wet the edges with the white of egg, and fold the
paste over twice; slightly press the edges together, that the jam may not escape
in the frying; and when all are prepared, fry them in boiling lard until of a
nice brown, letting them remain by the side of the fire after they are colored,
that the paste may be thoroughly done. Drain them before the fire, dish on a
d'oyley, sprinkle over them sifted sugar, and serve. These cannelons are very
delicious made with fresh, instead of preserved fruit, such as strawberries,
raspberries, or currants; they should be laid in the paste, plenty of pounded
sugar sprinkled over, and folded and fried in the same manner as stated above.
GERMAN FRITTERS.
Take slices of stale bread cut in rounds, or stale cake; fry them in hot lard,
like crullers, to a light brown. Dip each slice when fried in boiling milk, to
remove the grease; drain quickly, dust with powdered sugar, or spread with
preserves. Pile on a hot plate, and serve. Sweet wine sauce poured over them is
very nice.
HOMINY FRITTERS.
Take one pint of hot boiled hominy, two eggs, half a teaspoonful of salt, and a
tablespoonful of flour; thin it a little with cold milk; when cold, add a
teaspoonful of baking-powder, mix thoroughly, drop tablespoonfuls of it into hot
fat and fry to a delicate brown.
PARSNIP FRITTERS.
Take three or four good-sized parsnips. Boil them until tender. Mash and season
with a little butter, a pinch of salt and a slight sprinkling of pepper. Have
ready a plate with some sifted flour on it. Drop a tablespoonful of the parsnip
in the flour and roll it about until well-coated and formed into a ball. When
you have a sufficient number ready, drop them into boiling drippings or lard, as
you would a fritter; fry a delicate brown, and serve hot. Do not put them in a
covered dish, for that would steam them and deprive them of their crispness,
which is one of their great charms.
These are also very good fried in a frying-pan with a small quantity of lard and
butter mixed, turning them over so as to fry both sides brown.
GREEN-CORN FRITTERS.
One pint of grated, young and tender, green corn, three eggs, two tablespoonfuls
of milk or cream, one tablespoonful of melted butter, if milk is used, a tea-
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Classic
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