The Boston cooking-school cook book

ENTRÉES Batters and Fritters Batter I 1 cup bread flour ½ teaspoon salt Few grains pepper ⅔ cup milk 2 eggs Mix flour, salt, and pepper. Add milk gradually, and eggs well beaten. Batter II 1 cup bread flour 1 tablespoon sugar ¼ teaspoon salt ⅔ cup water ½ tablespoon olive oil White 1 egg Mix flour, sugar, and salt. Add water gradually, then olive oil and white of egg beaten until stiff. Batter III 1⅓ cups flour 2 teaspoons baking powder ¼ teaspoon salt ⅔ cup milk 1 egg Mix and sift dry ingredients, add milk gradually, and egg well beaten. Batter IV 1 cup flour 1½ teaspoons baking powder 3 tablespoons powdered sugar ¼ teaspoon salt ⅓ cup milk 1 egg Mix and sift dry ingredients, add milk gradually, and egg well beaten. Batter V 1 cup flour ¼ teaspoon salt ⅔ cup milk or water Yolks 2 eggs Whites 2 eggs 1 tablespoon melted butter or olive oil Mix salt and flour, add milk gradually, yolks of eggs beaten until thick, butter, and whites of eggs beaten until stiff. Apple Fritters I 2 medium-sized sour apples Batter III Powdered sugar Pare, core, and cut apples in eighths, then cut eighths in slices, and stir into batter. Drop by spoonfuls and fry in deep fat (see Rules for Testing Fat, page 21). Drain on brown paper, and sprinkle with powdered sugar. Serve hot on a folded napkin. Apple Fritters II 2 medium-sized sour apples Batter IV Prepare and cook as Apple Fritters I. Apple Fritters III Sour apples Powdered sugar Lemon juice Batter II Core, pare, and cut apples in one-third inch slices. Sprinkle with powdered sugar and few drops lemon juice; cover, and let stand one-half hour. Drain, dip pieces in batter, fry in deep fat, and drain. Arrange on a folded napkin in form of a circle, and serve with Sabyon or Hard Sauce. Banana Fritters I 4 bananas Powdered sugar ½ tablespoon lemon juice 3 tablespoons Sherry wine Batter V Remove skins from bananas. Scrape bananas, cut in halves lengthwise, and cut halves in two