Bohemian-American Cook Book/Fritters, Fritures, Toast, Etc.
Smaženky, smažence, topinky, atd.
732. PLAIN FRITTERS.
Jednoduché smaženky.
Beat two eggs, whites and yolks separately. Add a cup of milk, half a teaspoon of salt and enough flour to make a batter thinner than for pancakes. Beat the batter until smooth. Have a liberal supply of smoking fat in a kettle. Add two tablespoons of baking powder to the batter, stir thoroughly, and drop by the teaspoonful into the hot fat. When brown on one side, turn and brown on the other, take out with a skimmer and serve hot. Do not prick with a fork, the steam escapes and they become soggy.
733. APPLE FRITTERS.
Jablkové smaženky.
Peel several nice apples, slice them about a quarter of an inch thick, take out the seeds, place the sliced apples in a dish, sprinkle with brandy and powdered sugar and let them stand thus half an hour. Or you may dip freshly sliced apples in batter, omitting the rum etc. Beat two eggs with a teaspoon of melted butter, a dash of salt and enough flour to make a very thin batter. Dip the apples in this, fry in hot lard, sprinkle with sugar and cinnamon, or sugar only and serve.
734. ORANGE AND OTHER FRITTERS.
Pomerančové a jiné smaženky.
Peel and quarter oranges, take out the seeds, sprinkle with sugar, dip in fritter batter and fry. Peel and cut bananas into small pieces, sprinkle with sugar and lemon juice, dip in batter and fry. Apricots and peaches are peeled, halved and sprinkled with sugar. Boiled pruned are stoned, the cavity filled with an almond or nut, then dipped in batter and fried. All fritters should be served hot, thoroughly sprinkled with sugar.
735. PLAIN FRITURE.
Jednoduchý smaženec.
Beat together six yolks, two teaspoons of sugar, four tablespoons of flour, a dash of salt and a cup of milk. Beat the whites stiff and fold into the batter. Heat two tablespoons of butter in a shallow pan, pour in the batter, when fried on one side, turn carefully and stir somewhat as you would when making scrambled eggs, sprinkle with sugar and serve.
736. CRUMB FRITURE.
Žemličkový smaženec.
Cut thin slices of bread, having trimmed off the crust. Beat three eggs with two cups of milk, add a dash of salt and pour over the bread, allowing it to soak thoroughly. Melt one and a half tablespoons of butter in a pan, pour in the soaked bread and let it fry a light brown on the under side, then stir and fluff with a spoon, and fry a bit longer. Sprinkle with sugar and cinnamon and serve.
737. APPLE FRITURE.
Jablkový smaženec.
Peel and slice thin twelve nice apples. Butter a baking dish, sprinkle with bread crumbs, place in it a layer of the sliced apples about an inch thick, sprinkle with sugar and raisins, then add a layer of crumbs and so continue until all is used, the last layer being bread crumbs, dotted with butter. Bake in a moderate oven, basting several times with white wine, a cup in all. When done, turn, sprinkle with sugar and serve.
738. FARINA FRITURE.
Krupičný smaženec.
Melt two tablespoons of sugar in one quart of milk, add a piece of good butter, a dash of salt and a cup of farina. Stir occasionally until it thickens. When partially cool, beat in six whole eggs and a piece of butter. Melt three tablespoons of butter in a pau, pour in the farina mush, cover and fry until the under side is light brown, then turn, stir or scramble, let it a fry a bit longer, sprinkle with sugar and serve.
739. RICE FRITURE.
Rýžový smaženec.
Wash in several waters (hot) a cup of rice, boil it in a quart of milk, adding two tablespoons of sugar and a dash of salt. When done and partially cool, beat in four eggs and a piece of butter. Melt four tablespoons of butter in a pan, pour in the mixture, and proceed as directed in the preceding recipe.
740. CHERRY CRUSTS.
Smažené žemličky s třešněmi.
Pare the crust from buns, cut off the tops and dig out the inside, making a cavity in each. Then fry them in hot butter. Stew pitted cherries with sugar and a bit of orange rind. Fill the cavities with this, cover with the tops, arrange in a baking dish, pour red wine over them and bake in the oven. Sprinkle with sugar and serve. You may use other fruit or marmelade for the filling.
741. FRIED APPLE BALLS.
Jablkové knedlíčky v červeném víně.
Peel and cut tart apples into dice, enough to fill a plate. Mix with an equal amount of cracker or bread crumbs, the grated rind of two lemons, four tablespoons of sugar and a dash of cinnamon. Finally fold in carefully four whites beaten stiff. Form small balls, the size of a very small apple, dip in bread crumbs and fry in hot fat. Boil one quart of red wine with half a cup of sugar, a bit of lemon rind and a piece of whole cinnamon. Place the fried balls in this for two or three moments, drain, arrange on a plate and sprinkle with powdered sugar.
742. PLAIN TOAST.
Jednoduché topinky.
Use bread two or three days old, slice and dry brown in the oven, or on a toaster, on both sides. Butter while hot, or dip in hot buttered water for a moment, and place on each piece a fried or poached egg, minced ham, left-over minced meat, or whatever you intend to serve on toast.
743. MILK TOAST No. 1.
Topinky v mléce.
Prepare plain toast. Boil a quart of milk, thicken it with a tablespoon of flour mixed smooth with a bit of cold milk, add a dash of salt and a piece of butter and when it bubbles, pour over toast arranged in a deep dish. Serve immediately, before the toast becomes soggy. This is a nice breakfast or supper dish for children.
744. MILK TOAST No. 2.
Topinky v mléce na jiný způsob.
Boil two cups of milk. Melt one cup of butter. Dip sliced stale bread, one slice at the time, in the milk and when properly moistened, arrange on a plate, pour over it the melted butter, sprinkle with poppy seed ground or pounded in a mortar and mixed with sugar.
745. MILK TOAST No. 3.
Topinky v mlére ještě na jiný způsob.
Slice and cut into dice bread, rolls or buns, place in a crock and moisten with hot milk. A cup of milk will do for a galon crockful. Cover and bake half an hour in a slow oven. Turn into a dish, pour melted butter over it and sprinkle with poppy seed mixed with sugar.
746. DIPPED TOAST.
Topinky máčené.
Slice stale bread, dip each slice lightly in milk (one side only) and arrange in a baking pan. Mix sugar with cinnamon or grated orange or lemon rind, sprinkle over the bread and toast in a slow oven. This is nice served with coffee or tea.
747. PRESSBURG TOAST.
Suchary prešpurské.
Mix smooth a piece of compressed yeast with two cups of tepid milk, beat in enough flour to make a medium-thick batter and let it rise. If dry yeast is used, the batter must be prepared the evening before. When the batter is light, beat in, one at the time, eight yolks, then add ten tablespoons of sugar, the grated rind of half a lemon and a pinch of nutmeg. Knead the dough well, but do not add much more flour. Roll, place in a baking pan about 8 x 14 inches, and when the dough has risen so it fills the pan three fourths full, bake in a moderate oven. When cold, cut in slices about half an inch thick, spread both sides with icing made of whites of eggs and sugar, sprinkle with chopped almonds or peanuts mixed with bread crumbs and sugar, arrange in a pan and toast a light brown in a slow oven. These will keep a long time, if put away in a dry place.
748. FRENCH TOAST WITH WINE.
Vinné řízky.
Mix together a handful of blanched and chopped almonds, a cup of bread crumbs, a dash of lemon or orange rind grated, a dash of cinnamon, two yolks and finally two whites beaten stiff. Spread this over fourteen or sixteen slices of bread, on one side. Fry in hot fat, the spread side down, turn and fry the other side a light brown, sprinkle with sugar, moisten with wine and serve.
749. FRENCH TOAST.
Osmažený chléb.
For eight or ten slices of bread beat three eggs with half a cup of milk and a dash of salt. Melt four tablespoons of lard and when smoking hot, dip the bread in the eggs and fry a light brown on both sides. Serve with jam, honey or syrup.
750. SANDWICHES.
Sandviče čili obložený chleba.
A sandwich consists of two very thin slices of bread, with a thin slice of meat, cheese or various chopped mixtures spread between them. If buttering very thin slices of bread is difficult, butter before slicing. The daintiest and most appetizing sandwiches are those containing a rather moist filling, such as minced meat, eggs, etc, moistened with dressing, but it must not be too moist, lest the bread become soggy.