Читать книгу Luncheons: A Cook's Picture Book - Mary Ronald - Страница 13

Table of Contents

1 cupful of flour,

½ teaspoonful salt,

Yolks of 2 eggs,

Milk or water.

Add enough milk to a cup of flour to make a thin batter, then add the salt and the beaten yolks. The batter must be smooth and quite thin. Use a small bowl deep enough to immerse the fontage iron.

Have deep fat smoking hot. Place the iron in the fat to heat it. Dip the hot iron into the batter, covering it to within a quarter of an inch of the top; the batter will rise when put in the hot fat and cover the whole iron. Hold the iron in the batter for a minute, or until a little of the batter has hardened around it, then lift it carefully, holding the iron so the batter will not slip off. Immerse it in the hot fat and cook until light-colored.

After a few trials one will be able to make the cups even and thin. They are also called Swedish timbales, and are used for holding any kind of creamed mixtures, or for holding vegetables. They can be used as an entrée, or for garnishing other dishes. The cups will keep for some time, but in this case should be freshened by heating before being used; and, as they soften quickly, the mixture should not be replaced in them until the moment of serving. Illustration No. 10 shows fontage irons.

NO. 11. DIFFERENT WAYS OF PREPARING BUTTER.