Ingredients: Cottage cheese, hard-boiled egg, cives.
Arrange cives on a salad-dish in such a manner as to form a nest; put into the nest whole hard-boiled eggs (shelled), one for each person at table, alternated with little round cakes of cottage cheese. In serving, place upon each plate an egg, a cake of cottage cheese, and some of the cives. Each person cuts all together, and puts on the French dressing of oil, vinegar, pepper and salt.
FRENCH FRITTER BATTER (_French Cook_), No. 1.
Put a heaping cupful of flour into a bowl; add two yolks of eggs, a table-spoonful of olive oil, which is better than melted butter, and one or two table-spoonfuls of brandy, wine, or lemon-juice.[E] Stir it well, adding, little by little, water enough to give it the thickness of ordinary batter. This may be used at once; but it is better to put it away for a day, or even for a week. At the moment of cooking, stir in well the whites of two eggs beaten to a very stiff froth.
Ingredients: One pint of milk, three eggs, a little salt, one pint of flour. It can be made with or without a tea-spoonful of baking-powder.
Beat the eggs well; add part of the milk and salt, then the flour and milk alternately, beating it all quickly, and cooking it immediately, dropping it by the spoonful into boiling-hot lard. The fritters are improved by using prepared flour, Horsford’s or Hecker’s being especially good.
PINE-APPLE, APPLE PRESERVE, OR PEACH FRITTERS.
Add a pint or less of any of these fruits, cut into small pieces, to either of the above receipts. When done, sprinkle sugar over the tops.
Chop, not too fine, twenty-five of either clams or oysters (bearded or not), and mix them in the fritter batter of either of the above receipts.
Strain one pint of clams, saving the juice; add to this juice sufficient water to make one pint; mix into it one egg, well beaten, and sufficient _prepared_ flour to make a light batter, also the clams chopped, and some salt. Drop by the spoonful into boiling-hot lard.
Beat up the whites of three eggs and the yolks of six, with half a pound of flour, a cupful of milk, and a large tea-spoonful of yeast. Put the mixture into a jar, and set it near the stove until the next day; then add to the batter two large apples chopped. Drop this by the spoonful into boiling lard. Sprinkle over sugar.