Page:The Boston cooking-school cook book (1910).djvu/413

 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 1/8 cup sugar 3 slices onion 1 teaspoon salt Few grains cayenne 1/4 cup butter 1/2 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 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 1/4 cup corn-starch 1/4 cup flour 1/2 cup sugar 1/4 teaspoon salt 1/4 cup cold milk Yolks 3 eggs 1/2 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

2/3 cup boiling water 1/3 cup sugar 2 tablespoons corn-starch 1/4 cup Maraschino cherries, cut in halves 1/2 cup Maraschino syrup 1/2 tablespoon butter

Mix sugar and corn-starch, add gradually to boiling water, stirring constantly. Boil five minutes, and add cherries, syrup, and butter.