186 FRYING. 



by cutting the roots in thin pieces and boiling them in milk 

 and water ; when soft, mash them smoothly, removing stringy 

 bits ; stir the salsify into a batter made with a pint of milk, 

 two eggs, and flour enough to make it stiff. Fry them in fat 

 of salt-pork, or in butter. Where corn is used, it should be 

 young and tender. 



VICTORIA FRITTERS. 



Take a loaf of baker's bread, slice it into pieces an inch 

 thick, cut each slice in the centre, trimming off the crust, and 

 place the bread on a flat dish. Take a quart of rich milk, 

 a salt-spoonful of salt, eight beaten eggs, stir the whole to- 

 gether, strain it, and pour it. over the bread several hours 

 before dinner, that the bread may be equally moistened. 

 Fry in hot butter a delicate brown, and eat with a sweet 

 wine-sauce. 



PANCAKES. 



These may be made of rice-flour, boiled in milk till it is 

 thick. To three ounces of rice-flour, put a quart of rich 

 milk, and when cool, stir in four beaten eggs, and sifted flour 

 enough to make the batter a little stiff. Drain them as you 

 fry them, and sift sugar over each cake. Send them to the 

 table hot. 



Indian meal boiled as above directed, and, when cold, 

 mixed in the following proportions, to a quart of the sifted 

 meal, five beaten eggs, a table-spoonful of melted butter, and 

 sifted flour enough to make a thick batter, may be fried 

 either as fritters or pancakes. Boiled rice, or fine hominy 

 that has been left from dinner, mixed with flour, milk, eggs, 

 and a little salt, makes good breakfast fritters. 



FRYING. Whatever fat is used for frying should be 

 sweet, the frying-pan should be a little thick at the bottom, 



