Fritters and More Recipes
SOUP FRITTERS
1 egg
2 Tb. milk
3/4 tsp. salt
1/2 c. flour
Beat the egg, and to it add the milk, salt, and flour. Drop the batter
in tiny drops into hot fat, and fry until brown and crisp. Drain on
paper and serve with the soup.
73. EGG BALLS.--To serve with a soup that is well flavored but not
highly nutritious, egg balls are very satisfactory. In addition to
supplying nutrition, these balls are extremely appetizing, and so they
greatly improve a course that is often unattractive. Careful attention
given to the ingredients and the directions in the accompanying recipe
will produce good results.
EGG BALLS
3 yolks of hard-cooked eggs
1/2 tsp. melted butter
Salt and pepper
1 uncooked yolk
Mash the cooked yolks, and to them add the butter, salt, and pepper, and
enough of the uncooked yolk to make the mixture of a consistency to
handle easily. Shape into tiny balls. Roll in the white of egg and then
in flour and saute in butter. Serve in the individual dishes of soup.
74. FORCEMEAT BALLS.--Another delicious form of accompaniment that
improves certain soups by adding nutrition is forcemeat balls. These
contain various nutritious ingredients combined into small balls, and
the balls are then either sauted or fried in deep fat. They may be
placed in the soup tureen or in each person's soup.
FORCEMEAT BALLS
1/2 c. fine stale-bread crumbs
1/2 c. milk
2 Tb. butter
White of 1 egg
1/4 tsp. salt
Few grains of pepper
2/3 c. breast of raw chicken or raw fish
Cook the bread crumbs and milk to form a paste, and to this add the
butter, beaten egg white, and seasonings. Pound the chicken or fish to a
pulp, or force it through a food chopper and then through a puree
strainer. Add this to the first mixture. Form into tiny balls. Roll in
flour and either saute or fry in deep fat. Serve hot.
75. AMERICAN FORCEMEAT BALLS.--A simple kind of forcemeat balls may be
made according to the accompanying recipe. The meat used may be sausage
provided especially for the purpose or some that is left over from a
previous meal. If it is not possible to obtain sausage, some other
highly seasoned meat, such as ham first ground very fine and then
pounded to a pulp, may be substituted.
AMERICAN FORCEMEAT BALLS
1 Tb. butter
1 small onion
1-1/2 c. bread, without crusts
1 egg
1 tsp. salt
1/2 tsp. pepper
Dash of nutmeg
1 Tb. chopped parsley
1/2 c. sausage meat
Melt the butter in a saucepan and add the onion finely chopped. Fry for
several minutes over the fire. Soak the bread in water until thoroughly
softened and then squeeze out all the water. Mix with the bread the egg,
salt, pepper, nutmeg, parsley, and meat, and to this add also the butter
and fried onion. Form small balls of this mixture and saute them in
shallow fat, fry them in deep fat, or, after brushing them over with
fat, bake them in the oven. Place a few in each serving of soup.
1 egg
2 Tb. milk
3/4 tsp. salt
1/2 c. flour
Beat the egg, and to it add the milk, salt, and flour. Drop the batter
in tiny drops into hot fat, and fry until brown and crisp. Drain on
paper and serve with the soup.
73. EGG BALLS.--To serve with a soup that is well flavored but not
highly nutritious, egg balls are very satisfactory. In addition to
supplying nutrition, these balls are extremely appetizing, and so they
greatly improve a course that is often unattractive. Careful attention
given to the ingredients and the directions in the accompanying recipe
will produce good results.
EGG BALLS
3 yolks of hard-cooked eggs
1/2 tsp. melted butter
Salt and pepper
1 uncooked yolk
Mash the cooked yolks, and to them add the butter, salt, and pepper, and
enough of the uncooked yolk to make the mixture of a consistency to
handle easily. Shape into tiny balls. Roll in the white of egg and then
in flour and saute in butter. Serve in the individual dishes of soup.
74. FORCEMEAT BALLS.--Another delicious form of accompaniment that
improves certain soups by adding nutrition is forcemeat balls. These
contain various nutritious ingredients combined into small balls, and
the balls are then either sauted or fried in deep fat. They may be
placed in the soup tureen or in each person's soup.
FORCEMEAT BALLS
1/2 c. fine stale-bread crumbs
1/2 c. milk
2 Tb. butter
White of 1 egg
1/4 tsp. salt
Few grains of pepper
2/3 c. breast of raw chicken or raw fish
Cook the bread crumbs and milk to form a paste, and to this add the
butter, beaten egg white, and seasonings. Pound the chicken or fish to a
pulp, or force it through a food chopper and then through a puree
strainer. Add this to the first mixture. Form into tiny balls. Roll in
flour and either saute or fry in deep fat. Serve hot.
75. AMERICAN FORCEMEAT BALLS.--A simple kind of forcemeat balls may be
made according to the accompanying recipe. The meat used may be sausage
provided especially for the purpose or some that is left over from a
previous meal. If it is not possible to obtain sausage, some other
highly seasoned meat, such as ham first ground very fine and then
pounded to a pulp, may be substituted.
AMERICAN FORCEMEAT BALLS
1 Tb. butter
1 small onion
1-1/2 c. bread, without crusts
1 egg
1 tsp. salt
1/2 tsp. pepper
Dash of nutmeg
1 Tb. chopped parsley
1/2 c. sausage meat
Melt the butter in a saucepan and add the onion finely chopped. Fry for
several minutes over the fire. Soak the bread in water until thoroughly
softened and then squeeze out all the water. Mix with the bread the egg,
salt, pepper, nutmeg, parsley, and meat, and to this add also the butter
and fried onion. Form small balls of this mixture and saute them in
shallow fat, fry them in deep fat, or, after brushing them over with
fat, bake them in the oven. Place a few in each serving of soup.