The Boston cooking-school cook book

pieces crosswise. Sprinkle with powdered sugar, lemon juice, and wine; cover, and let stand thirty minutes; drain, dip in batter, fry in deep fat, and drain on brown paper. Sprinkle with powdered sugar, and serve on a folded napkin. Banana Fritters II 3 bananas 1 cup bread flour 2 teaspoons baking powder 1 tablespoon powdered sugar ¼ teaspoon salt ¼ cup milk 1 egg 1 tablespoon lemon juice Mix and sift dry ingredients. Beat egg until light, add milk, and combine mixtures; then add lemon juice and banana fruit forced through a sieve. Drop by spoonfuls, fry in deep fat, and drain. Serve with Lemon Sauce. Orange Fritters Peel two oranges and separate into sections. Make an opening in each section just large enough to admit of passage for seeds, which should be removed. Dip sections in Batter II, III, IV, or V, and fry and serve same as other fritters. Fruit Fritters Fresh peaches, apricots, or pears may be cut in pieces, dipped in batter, and fried same as other fritters. Canned fruits may be used, after draining from their syrup. Cauliflower Fritters Cold cooked cauliflower Batter V Salt and pepper Sprinkle pieces of cauliflower with salt and pepper and dip in Batter I or V. Fry in deep fat, and drain on brown paper. Fried Celery Celery cut in three-inch pieces Salt and pepper Batter I, III, or V Parboil celery until soft, drain, sprinkle with salt and pepper, dip in batter, fry in deep fat, and drain on brown paper. Serve with Tomato Sauce. Sardines Fried in Batter Drain fish and pour over boiling water to free from oil, then remove skins. Dip in Batter III, fry in deep fat, and drain on brown paper. Serve with Hot Tartare Sauce. Tomato Fritters 1 can tomatoes 6 cloves ⅛ cup sugar 3 slices onion 1 teaspoon salt Few grains cayenne ¼ cup butter ½ cup corn-starch 1 egg Cook first four ingredients twenty minutes, rub all through a sieve except seeds, and season with salt and pepper. Melt butter, and when bubbling, add corn-starch and tomato gradually; cook