The 1918 Fanny Farmer Cookbook

teaspoon of currant jelly and quince marmalade mixed in the proportion of one part jelly to

two

will

parts marmalade. Brush with milk edges of filled pieces. Cover with unfilled pieces and press

edges closely together with fingers first dipped in flour. If this is not carefully done fritters

separate during frying. Fry in deep fat, drain on brown paper, and sprinkle with powdered

sugar.

Calf’s Brains Fritters

Clean brains, and cook twenty minutes in boiling water, to which is added one−half teaspoon

salt, one tablespoon lemon juice, three cloves, two slices onion, and one−half bay leaf.

Remove

from range, and let stand in water until cold; drain, dry between towels, and separate into

pieces. Make a better of one−half cup flour, one teaspoon baking powder, one−fourth cup

salt,

a few grains pepper, one egg well beaten, and one−fourth cup milk. Add brains, and drop

mixture by spoonfuls into greased muffin rings, placed in a frying−pan in which there is a

generous supply of hot lard. Cook on one side until well browned, turn, and cook other side.

Arrange on serving dish and pour around Sauce Finiste .

Clam Fritters

pint clams

1/3 cups flour

eggs

teaspoons baking powder

/3 cup milk

Salt

Pepper

Clean clams, drain from their liquor, and chop. Beat eggs until light, add milk and flour

mixed

and sifted with baking powder, then add chopped clams, and season highly with salt and

pepper. Drop by spoonfuls, and fry in deep fat. Drain on brown paper, and serve at once on a

folded napkin.

Croquettes

Before making Croquettes, consult Rules for Testing Fat for Frying, page 21; Egging and

Crumbing, page 22; Uses for Stale Bread, page 69; and Potato Croquettes, page 316.

Chapter XXII − ENTRÉES

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