Take from the fire; take out the cinnamon, and stir in
the butter and vanilla, and pour out on a buttered tin or dish, letting it
be about half an inch thick. When cold and stiff, cut into pieces about
three inches long and two wide. Dip carefully in sifted cracker-crumbs;
then in a beaten egg, and in crumbs again, and fry like croquettes. Dry in
the oven four or five minutes, and serve at once. Very delicious.
PEACH FRITTERS.
Make a batter as on p. 208. Take the fruit from a small can of peaches,
lay it on a plate, and sprinkle with a spoonful of sugar and a glass of
wine. Let it lie an hour, turning it once. Dip each piece in batter, and
drop in boiling lard, or chop and mix with batter. Prepare the juice for a
sauce as on p. 172. Fresh peaches or slices of tender apple can be used in
the same way. Drain on brown paper, and sift sugar over them, before they
go to table.
FREEZING OF ICE CREAM AND ICES.
With a patent freezer ice cream and ices can be prepared with less trouble
than puff paste. The essential points are the use of rock-salt, and
pounding the ice into small bits. Set the freezer in the centre of the
tub. Put a layer of ice three inches deep, then of salt, and so on till
the tub is full, ending with ice.
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