The Boston cooking-school cook book

two minutes, then add egg slightly beaten. Pour into a buttered shallow tin, and cool. Turn on a board, cut in squares, diamonds, or strips. Roll in crumbs, egg, and crumbs again, fry in deep fat, and drain. Cherry Fritters 2 cups scalded milk ¼ cup corn-starch ¼ cup flour ½ cup sugar ¼ teaspoon salt ¼ cup cold milk Yolks 3 eggs ½ cup Maraschino cherries, cut in halves Mix corn-starch, flour, sugar, and salt. Dilute with cold milk and add beaten yolks; then add gradually to scalded milk and cook fifteen minutes in double boiler. Add cherries, pour into a buttered shallow tin, and cool. Turn on a board, cut in squares, dip in flour, egg, and crumbs, fry in deep fat, and drain. Serve with Maraschino Sauce. Maraschino Sauce ⅔ cup boiling water ⅓ cup sugar 2 tablespoons corn-starch ¼ cup Maraschino cherries, cut in halves ½ cup Maraschino syrup ½ tablespoon butter Mix sugar and corn-starch, add gradually to boiling water, stirring constantly. Boil five minutes, and add cherries, syrup, and butter. Farina Cakes with Jelly 2 cups scalded milk ½ cup farina (scant) ¼ cup sugar ½ teaspoon salt 1 egg Mix farina, sugar, and salt, add to milk, and cook in double boiler twenty minutes, stirring constantly until mixture has thickened. Add egg slightly beaten, pour into a buttered shallow pan, and brush over with one egg slightly beaten and diluted with one tablespoon milk. Brown in a moderate oven. Cut in squares, and serve with a cube of jelly on each square. Gnocchi à la Romaine ¼ cup butter ¼ cup flour ¼ cup corn-starch ½ teaspoon salt 2 cups scalded milk Yolks 2 eggs ¾ cup grated cheese Melt butter, and when bubbling, add flour, corn-starch, salt, and milk, gradually. Cook three minutes, stirring constantly. Add yolks of eggs slightly beaten, and one-half cup cheese. Pour into a buttered shallow pan, and cool. Turn on a board, cut in squares, diamonds, or strips. Place on a platter, sprinkle with remaining cheese, and brown in oven. Queen Fritters ¼ cup butter (scant) ½