Author: Mary Green
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as a cereal or dessert, or in any way in which mush is served. Cooked dried peaches, apricots, prunes, or figs may be substituted for dates. 301.—FRENCH FRIED POLENTA

Prepare recipe for Polenta with Cheese (see No. 299); pour into a shallow pan until two-thirds of an inch thick; cool; cut into strips about three inches long; dip first in crumbs, then in egg, and then again in crumbs; and fry in deep fat.

302.—SPANISH POLENTA

4 cups boiling water 1 green pepper 1 teaspoon salt 1 cup corn meal 1 onion 1 cup cheese cut fine

Add salt to boiling water; add onion and pepper chopped fine; sift in corn meal very slowly, stirring all the time. Cook over hot water for two hours; add cheese, and serve hot with Tomato Sauce (see No. 203).

303.—BAKED RICE AND HAM

½ cup rice ½ cup cooked ham finely chopped 2½ cups stock or water 1 tablespoon onion finely chopped 2 cups milk 2 tablespoons carrot finely chopped

Wash rice, place in greased baking dish; add liquid, ham, vegetables, and salt if necessary. Bake slowly for three hours, stirring occasionally during the first hour. Ham stock or corned beef stock may be used, and any cooked meat substituted for ham. Serve with boiled spinach or dressed lettuce.

304.—BOILED RICE

Wash one cup rice, and add slowly to two quarts of boiling salted water, allowing one tablespoon of salt; cook until tender, pour into strainer, rinse with boiling water, and put in oven or on back of range for a few minutes, until the grains separate. Very old rice is improved by soaking in cold water for an hour or two before cooking. Corned beef or ham stock may be used in place of salted water.

305.—RICE AND COCONUT LOAF

2 cups cooked rice ¼ teaspoon paprika 1 cup stewed and strained tomatoes ¼ teaspoon mustard 1 tablespoon grated onion 1 can grated coconut 2 teaspoons salt 2 tablespoons melted bacon fat 1 egg slightly beaten

Mix all ingredients except the bacon fat; put into a deep greased pan, cover with bacon fat, and bake in a slow oven one hour.

306.—RISOTTO

½ cup rice 1 onion chopped 1 cup boiling water 1 green pepper chopped 1 teaspoon salt ½ can tomatoes 3 tablespoons bacon fat ¼ teaspoon paprika

Cook rice with boiling water and salt in top of double boiler twelve minutes, cook onion and pepper in bacon fat ten minutes, stirring often; add tomatoes and paprika, mix with rice, and cook forty-five minutes.

307.—STEAMED SAMP

½ cup samp ¾ teaspoon salt 2½ cups boiling water

Wash samp, soak over night in cold water, and drain; put boiling water and salt in top of double boiler, and place directly on the range; add samp slowly, and boil five minutes; place over hot water and cook for four hours.

308.—CORN MEAL AND BEEF SCRAPPLE

3½ cups corned beef stock 1 cup corned beef cut in small pieces 1 cup corn meal

Cook meal in stock as directed in Corn Meal Mush (see No. 293), add meat, and pour into a deep bread pan; when cold, either slice and serve cold, or dip in flour and sauté in butter, or dip in crumbs, then in egg, and then again in crumbs, and fry in deep fat. If stock is very salt, dilute with water or milk. Any kind of stock or meat may be used in place of corned beef.

309.—WHEAT AND SAUSAGE SCRAPPLE

3¾ cups boiling water 1 cup Cream of Wheat 1 teaspoon salt ½ pound link sausage

Stir wheat slowly into boiling salted water, cook five minutes, place over hot water, and cook half an hour. Cook sausages in frying pan until brown, cut into half-inch pieces, add to mush, and pour into deep pan to cool. Serve sliced cold, sautéed, or fried.

310.—BAKED SPAGHETTI AND HAM

2 cups cooked spaghetti 1½ cups White Sauce (see No. 207) ¾ cup cooked ham finely chopped 2 tablespoons tomato ketchup 1 hard-cooked egg chopped ½ cup Buttered Crumbs (see No. 472)

Put half of spaghetti into a greased baking dish; mix ham and egg, and add half of it to spaghetti; mix sauce and ketchup, and pour half of it over ham; repeat; cover with crumbs, and bake in a hot oven about fifteen minutes.

311.—CREOLE SPAGHETTI

2 cups spaghetti broken in 2-inch pieces 1 cup tomatoes 1 onion chopped fine ½ teaspoon salt 1 green pepper chopped fine ½ teaspoon paprika 3 tablespoons bacon fat

Cook spaghetti in boiling salted water until tender, and drain; cook onion and pepper in bacon fat for ten minutes, stirring often; add tomatoes and seasonings, put in top of double boiler, add spaghetti, and cook half an hour. Macaroni may be used in place of spaghetti.

312.—ITALIAN SPAGHETTI

2 cups spaghetti broken in 2-inch pieces ½ bay leaf ½ onion 1 can condensed tomato soup 4 cloves ¼ cup grated cheese

Cook spaghetti in boiling salted water with the onion, cloves, and bay leaf until tender; drain, remove onion, cloves, and bay leaf; add soup and cheese, and heat to boiling point. One-half can tomatoes seasoned, stewed until thick, and pressed through a sieve, may be used in place of soup. Macaroni may be used in place of spaghetti.

CHAPTER XV CROQUETTES AND FRITTERS[9] 313.—TO CLARIFY FAT

Melt fat, add one pared and sliced raw potato, a pinch of soda, and a tablespoon of water; heat slowly, and cook until fat stops bubbling; strain through double cheesecloth.

314.—TO TRY OUT FAT

Cut any surplus fat into pieces, put into double boiler, cover, cook slowly until fat is extracted, and strain through double cheesecloth.

315.—CRUMBS FOR FRIED FOOD

Dry left-over bits of bread in a slow oven, put through food chopper, using finest cutter, and sift through a coarse sieve. Keep in covered jars.

316.—EGG FOR DIPPING FRIED FOOD

Break egg into a soup plate or similar shallow dish, beat enough to mix yolk and white, and add one-fourth cup of cold water or one-third cup of milk. Coat food thoroughly to prevent soaking fat.

317.—CHEESE BALLS

1½ cups cheese cut fine ¼ teaspoon mustard 1 tablespoon flour ¼ teaspoon paprika ¼ teaspoon salt Whites of 2 eggs beaten stiff

Mix in order given, shape in balls about one inch in diameter, roll in sifted crumbs, and fry in deep fat until brown. Drain on soft paper, and serve hot. Serve with the salad course or as a savory.

318.—CHEESE CROQUETTES

3 tablespoons shortening ¼ teaspoon paprika 1/3 cup bread flour ¼ teaspoon mustard 1 cup hot milk Few grains cayenne ¼ teaspoon salt 1 cup cheese cut fine

Melt shortening, add flour; add hot milk, and stir until smooth and thick; add seasonings and cheese, and pour into a shallow dish to cool. Shape into small pyramids, roll in sifted crumbs, dip in egg, and again in crumbs, and fry in deep fat until brown. Serve immediately.

319.—FISH CROQUETTES

2 cups cold flaked fish Salt and cayenne 1 tablespoon lemon juice 1 cup Croquette Sauce (see No. 192) Few drops onion juice

Use remnants of baked or boiled fish, sprinkle with lemon and onion juice, dust lightly with salt and cayenne, and mix with sauce. When cold, shape into small croquettes or cutlets, dip in crumbs, egg, and again in crumbs, and fry in hot deep fat one minute.

320.—MEAT CROQUETTES

To two cups of cooked meat cut in small pieces add one teaspoon of Worcestershire sauce and a few drops of onion juice; mix with one cup of Croquette Sauce (see No. 192) and put on ice until cold. Shape into small croquettes or cutlets, roll in crumbs, dip in egg, and again in crumbs, and fry in hot deep fat. Any left-over meat may be used.

321.—POTATO AND BEAN CROQUETTES

2 cups cold baked beans 1 tablespoon Worcestershire or Brand's A 1 sauce 1 cup mashed potato Salt if needed ¼ teaspoon paprika

Press beans through a sieve, add potato and seasonings, mix well, and shape into small pyramids. Roll in crumbs, dip in egg, roll in crumbs again, and fry in hot deep fat. Drain on soft paper, and serve with Tomato Sauce (see No. 203).

322.—RICE CROQUETTES

1 egg slightly beaten 1 teaspoon Worcestershire sauce ¼ teaspoon salt 2 tablespoons cold water ¼ teaspoon onion juice 2 cups cooked rice 1 tablespoon tomato ketchup

Mix in order given; shape into small pyramids, dip in crumbs, egg, and again in crumbs, and fry in hot deep fat.

323.—RICE AND RAISIN CROQUETTES

½ cup rice 1 cup hot milk 1 cup boiling water 1 tablespoon butter 1 teaspoon salt 2 tablespoons sultana raisins

Wash rice, stir into boiling salted water, and boil five minutes, add milk, butter, and raisins, and cook over hot water about twenty-five minutes, or until rice is tender. Shape into small pyramids, dip in egg and crumbs, and fry in hot deep fat. Serve with Currant Jelly Sauce (see No. 608) or Lemon Sauce (see No. 613).

324.—SALMON AND POTATO CROQUETTES

Rinse a can of salmon with boiling water, and separate into flakes; mix with two cups of hot, well-seasoned mashed potatoes, and a tablespoon of finely chopped mixed pickles. Shape into small croquettes, dip in crumbs, egg, and then in crumbs again, and fry in hot deep fat one minute.

325.—SLICED APPLE FRITTERS

1 cup flour 1 egg well beaten ¼ teaspoon salt ½ cup cold water 1 tablespoon sugar 3 tart apples

Mix and sift flour, salt, and sugar; add egg and water, and beat well; pare, core, and cut apples into half-inch slices; dip in batter until well coated, and fry in hot deep fat; drain on soft paper, and dust with powdered sugar. Serve with roast pork or sausage, or serve with a liquid sauce as an entrée or a dessert.

326.—BANANA FRITTERS

1 cup flour 1 egg well beaten 1½ teaspoons baking powder ¼ cup cold water ¼ teaspoon salt 2 bananas 1 tablespoon powdered sugar

Mix and sift dry ingredients, add egg and water, and beat well; press bananas through a sieve, add to batter, and drop from a tablespoon into hot deep fat; drain on soft paper, dust with powdered sugar, and serve with Currant Jelly Sauce (see No. 608), or Lemon Sauce (see No. 613), either as an entrée or as a dessert.

327.—CORN FRITTERS

1 can corn 1 teaspoon salt ½ cup dried and sifted crumbs 1 teaspoon baking powder 1 egg well beaten 1 tablespoon flour ½ cup milk

Chop the corn, and add other ingredients in order given. Drop from a tablespoon into hot deep fat and fry until brown. Or sauté in a hot greased frying pan.

328.—CRANBERRY FRITTERS

1 egg well beaten 1 cup flour ¼ teaspoon salt 1½ teaspoons baking powder 2 tablespoons sugar ½ cup chopped cranberries ¼ cup water

Mix in order given; drop from a tablespoon into hot deep fat, cook about three minutes, drain on soft paper, and dredge with powdered sugar.

329.—RICE AND CURRANT FRITTERS

1 cup flour 1 egg well beaten 1½ teaspoons baking powder 1/3 cup cold water 1/3 teaspoon salt 1 cup cooked rice 2 tablespoons sugar 2 tablespoons washed currants ¼ teaspoon nutmeg

Mix and sift dry

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