Batters and Fritters

Appears in

The Boston Cooking-School Cook Book

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

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In this section

Apple Fritters I

Apple Fritters II

Apple Fritters III

Banana Fritters I

Banana Fritters II

Orange Fritters

Cauliflower Fritters

Tomato Fritters

Cherry Fritters

Maraschino Sauce

Farina Cakes with Jelly

Gnocchi à la Romaine

Chocolate Fritters with Vanilla Sauce

Sponge Fritters

Cheese Croquettes

Chestnut Croquettes

Rice Croquettes with Jelly

Sweet Rice Croquettes

Rice and Tomato Croquettes

Oyster and Macaroni Croquettes

Salmon Croquettes

Lobster Croquettes

Lobster Cutlets

Lamb Croquettes

Veal Croquettes

Chicken Croquettes I

Chicken Croquettes II

Chicken and Mushroom Croquettes

Cutlets of Sweetbreads à la Victoria

Swedish Timbales

To Heat Timbale Iron

To Form Timbales

Strawberry Baskets

Macaroni Timbales

Spaghetti Timbales

Halibut Timbales

Lobster Timbales

Chicken Timbales

Suprême of Chicken

Devilled Oysters

Devilled Scallops

Fried Oyster Crabs

Cutlets of Chicken

Fillets of Game

Chickens’ Livers en Brochette

Cheese Soufflé

Ramequins Soufflés

Compote of Rice with Peaches

Compote of Rice and Pears

Croustades of Bread

Rice Croustades

Soufflé au Rhum

Omelet Soufflé

Filling for Rissoles

Cheese Soufflé with Pastry

Tomatoes in Aspic

Tongue in Aspic

Egg Custard for Decorating

Stuffing for Chicken in Aspic

Chaud-froid of Chicken

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