The economics of modern cookery, or, A younger son's cookery book.

  • Mallock, M. M.
Date:
1900
Catalogue details

Licence: In copyright

Credit: The economics of modern cookery, or, A younger son's cookery book. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

    120/398 (page 106)
    anywhere, and if so free it by passing the knife under it. When brown on one side, turn over with the knife, and let it brown on the other. Turn out Avith the side last done uppermost (as this is generally the less evenly coloured one), sprinkle with lemon and sugar, and roll up. [N.B.—If making pancakes in a new pan, or one which has l)een long out of use, the pan should always be what is called seasoned, or the first cake will be sure to stick. To do this put some fat (lard, butter, or dripping will all do equally well) into the pan, heat it till it smokes strongly, and begins to turn brown, then pour it away, and wipe out the pan with some soft paper or a cloth. The same applies to omelets. A pan which is kept for making pancakes or omelets should be only wiped oxd after use, not washed.] Fritters. Drop batter No. 3 very gently in dessertspoonfuls into a pan of hot lard of ordinary frying heat. Each spoon- ful will at once take a sort of frilled shape like a cracknel biscuit, and become quite hollow. Let them fry two or three minutes till light bright broAvn and quite crisp. Do not put in many at once, as this chills the fat. Take them out one by one as they are finished with a perforated or Avire spoon or skimmer, drain first over the fat, and then put on soft paper or a pastry rack to keep hot till the rest are done. Dust over Avith castor sugar, and dish in a pile. Serve with cut lemons as an accompaniment. These sort of fritters are excellent. They are most easily and quickly made, and are not nearly so Avell knoAvn as they deserve to be. They are so light that 1 egg, 1 table- spoonful of flour, and about 2 tablespoonfuls of milk (enough to mix to the consistence of thinnish cream), Avill make quite a large dish.