4 tablespoons Cottolene.
1-1/4 cup sugar.
2 eggs.
4 cups flour.
1/4 teaspoon nutmeg.
4 teaspoons baking powder.
1/2 teaspoon salt.
3/4 cup milk.
1/4 cup Sherry wine.
Cinnamon and powdered sugar.
PROCESS: Cream the Cottolene, add sugar gradually, beating constantly.
Add yolks beaten thick and light, and whites beaten stiff and dry. Mix and sift flour, salt, nutmeg and baking powder, add to first mixture alternately with milk; add Sherry wine. Turn onto a well-floured board and pat and roll to one-eighth inch thickness. Cut in pieces three inches long by two and one-half inches wide, make four parallel gashes lengthwise of each cruller, at equal distances apart; lift each by running fingers through gashes and drop carefully into hot Cottolene; turn when they rise to top of fat. When cooked, drain on brown paper and sprinkle with powdered sugar mixed with a little cinnamon.
FRIED OYSTERS (IN CRACKER MEAL)
Wash the desired number of New York Counts, using one cup cold water to a quart of oysters. Drain and dry them between crash towels. Sprinkle with salt and pepper, dredge with flour and dip them, one at a time, in egg, diluted with two tablespoons cold water to each egg. Then dip in fine cracker meal. It is very important that each oyster is well covered with crumbs. Fry in deep hot Cottolene to a golden brown. Drain on brown paper, garnish with stuffed olives and sprays of parsley.
FRIED OYSTERS (IN BATTER)
Follow directions in the foregoing recipe, and dip oysters in batter (see next page). Fry in deep hot Cottolene, turn occasionally. Drain and serve on folded napkin, garnished with curled celery and slices of lemon rind dipped in finely chopped parsley.
BATTER
1 cup bread flour.
1/2 teaspoon salt.
1/2 teaspoon celery salt.
1/8 teaspoon pepper.
2 eggs.
3/4 cup milk.
PROCESS: Mix and sift dry ingredients; add milk slowly, beating constantly until batter is smooth. Beat eggs thick and light, cut and fold them into batter. Beat thoroughly and dip the drained and dried oysters into batter, one by one, and fry in deep, hot Cottolene.
COD FISH BALLS
1 cup "picked up" codfish.
2-2/3 cups potatoes.
1 egg well beaten.
1 tablespoon butter.
Few grains pepper.
PROCESS: Wash fish and cover with cold water; let stand several hours, "pick up" in small pieces. Wash, pare and cut potatoes in small cubes, measure them, soak in cold water for an hour; cook with fish in boiling water until potatoes are soft. Drain through a sieve until quite dry; return to sauce-pan in which they were cooked, mash thoroughly that there may be no lumps left in potatoes. Add butter, egg and pepper. Beat with a slotted wooden spoon until very light. Season with salt if necessary. Take up by rounded tablespoons, place in croquette basket and fry one minute in deep hot Cottolene (frying six fish balls at a time); drain on brown paper. Allow fat to reheat between fryings.
MAiTRE D'HoTEL BUTTER
PROCESS: Cream four tablespoons butter with a wooden spoon; add one-half teaspoon salt, one-eighth teaspoon pepper and a few grains cayenne, in the order given; also one-half tablespoon finely chopped parsley, and three-fourths tablespoon lemon juice, drop by drop, beating constantly.
This is used as a dressing for certain kinds of fish.