74 ; Blue Ribbon Cook Book

Vegetable Fritters—Boil the vegetables until tender, and either cut in
slices, dip them in the fritter batter and fry, or chop fine, mix the pieces
into fritter batter, and drop it by spoonfuls into hot, deep fat, and fry a
delicate brown. This is a good way to use left-over vegetables.

Meat Fritters—Take cold meat of any kind, cut it into small pieces,
season with pepper and salt, cover with fritter batter, and fry in hot, deep
fat; drain on paper and serve. A few drops of lemon juice or vinegar on the
meat, and a little Blue Ribbon ground nutmeg will be an improvement,
or the lemon juice or vinegar can be added to the fritter batter.

Tripe makes good fritters. Make like other meat fritters.

Oyster Fritters—Drain the liquor from the oysters, and use this for
part or all of the liquid of the batter. Chop the oysters, add them to the
batter, and drop by the spoonful into hot fat. Serveimmediately when done.
Or (2) dip in each oyster whole, and fry in hot fat. A little lemon juice,
vinegar or onion juice, added either to the oysters or the batter will be an
improvement.

Quality Fritters—3 tablespoons butter, 4 cup boiling water, 4 cup
flour, } teaspoon salt, 2 eggs.

Put butter and water in saucepan. When boiling add flour and salt all
at once, and stir until mixture * se not stick to pan — about 2 minutes.
Remove from fire; add 1 egg unbeaten. Beat in well, reheat, add other egg
and again beat. Drop by spoonfuls into the hot fat, and fry until well
puffed and browned. Drain. Cut an opening in each and fill with mar-
malade, jam or jelly. Serve with powdered sugar, or hot sauce such as
chocolate sauce.

Raised Fritters—These may be made from bread dough, with a tea-
spoon of jam or jelly in the centre like Raised Doughnuts.

Swedish Timbales—{ cup flour, } teaspoon salt, 1 teaspoon sugar, 4
cup milk, 1 egg, 1 tablespoon olive oil or melted butter.

Make like Fritter Batter. Put mixture into a cup. Heat the timbale
iron in the fat. Take out iron, let drain a moment, dip it three-fourths
into the batter, and then into the hot fat. If the batter clings to the iron,
it is thick enough. Fry a delicate brown, about 2 minutes. If it slips off
the iron into the fat, there is too much fat on the iron. Remove from iron
and drain. Fill with creamed oysters, or chicken, or with fresh fruit.

These are better eaten hot, as they soften on standing.

CROQUETTES

The food material is cooked, chopped fine, and held together with a thick
white sauce. It is then shaped into small forms, as cone, ball, cylinder,
etc., egged and crumbed and fried in deep fat about 2 or 3 minutes. This
is a good way to use leftovers.