The sun. [volume] (New York [N.Y.]) 1833-1916, 1915-08-15

der, quarter teaspoon or salt, two eggs
| and one cup of milk. The dry ingredi-
| ents should be siftcd carefully to-
gether ard the eggs beaten before
/ they are added to the milk. then the
| whole beaten until 1t IL very smooth.
Clam Fritters-Steam open twenty
] Ave clans. take them from the shells
| and chop fine. Take one cup OF the
| clam Juice and let IL get cold. Make
| the fritter batter as above. using the
cup OF clam Juice, a half cup of milk;
! after 1t Is beaten smooth add the
chopped clans. pepper and sat and
fry the fritters In the usual way.
Usually uncooked clans are put
into the fritter batter. but this Is a
| mistake. for they never get thoroughly
I cooked through and the fritter IL not
inviting. Possibly this Is the reason
It is not more popular. For oyster fritz
tiers take twenty-five oysters, strain
them from their Juice, let 1t come to
! boiling point. drop in the oysters and
| let them boil up once. then remove and
drain them. When cold chop them.
| Carefully strain a cup of the liquor
they were boiled in and proceed in
the same way as was done with the
| clam fritters. Serve them in n napkin
and in a small tureen. Serve a little
carefully melted butter with the Juice
OF a half lemon, a dash Of red pepper
and a teaspoon Of finely chopped tara
gon leaves.
Tuna Fish Fritters-Take one can
Of tuna fish. flake it and whip 1t light
with the white of one stiffly beaten
egg. Add to 1t pepper. salt. a pinch
Of curry powder. and a teaspoon OF
Worcestershire sauce and beat II
lightly through the batter. which is
ready mixed. using two eggs as usual
in II. Fry in the usual way and serve
in a napkin with the following cucum-
Der sauce: Peel, quarter and remove
tho seeds from three cucumbers. cut
them in small pieces, put them In a
cloth and squeeze the water out OF
them. Then saute them In two ounce.
Of butter until they begin TO brown,
add a small cur of good brown sauce
which has been highly seasoned and
boil together for eight minutes. Turn
into a tureen and serve with the fritz
tiers.
Sweetbread Fritters-Parboil II, blanch
anu CIloP III ollt pau va thhS :
add to them a small red pepper and
half a cup Of mushrooms. also chopped
fine. one small grated onion and
a tablespoon Of chutney syrup; stir
into the batter n fry. Serve with A
horseradish sauce made as follows:
Take four tablespoons OF grated horse
radish, one teaspoon of < one OF
salt and two Of mixed English mus
tard and half a teaspoon Of pepper.
Add enough taragon vinegar To make
the mixture the consistency of thick
cream. When thoroughly mixed add
four tablespoons OF sweet Cream. SCI
into a double boiler and let II get hot
but do not allow IL to boil. Serve al
once with the frit.ers.
Vegetable Fritters-Make the batter
in the usual way Take n small BOTH,
OF macedonia Of vegetables and drair
them; add TO them a half teaspoon OF
salt. s%altspoon OF pepper, teaspoon o.
sugar, a grated onion, teaspoon o
finely chopped parsley and toss then
lightly in half a CUP Il whipped cream
and stir all into the batter. Fry IN,
f~ritters and serve them in a napkin
garnished with lemon quarters anc
parsley. Serve with them fennel sauce
which is mad Of a half pint of melted
butter and a tablespoonful Of care,
fully washed and chopped fresh fennc
seed. Let the butter come TO the boil.
ing point, add the fennel, simmer fol
two minutes and serve hot.