Cut any surplus fat into pieces, put into double boiler, cover, cook slowly until fat is extracted, and strain through double cheesecloth.

315.--CRUMBS FOR FRIED FOOD

Dry left-over bits of bread in a slow oven, put through food chopper, using finest cutter, and sift through a coa.r.s.e sieve. Keep in covered jars.

316.--EGG FOR DIPPING FRIED FOOD

Break egg into a soup plate or similar shallow dish, beat enough to mix yolk and white, and add one-fourth cup of cold water or one-third cup of milk. Coat food thoroughly to prevent soaking fat.

317.--CHEESE b.a.l.l.s

1-1/2 cups cheese cut fine 1/4 teaspoon mustard 1 tablespoon flour 1/4 teaspoon paprika 1/4 teaspoon salt Whites of 2 eggs beaten stiff

Mix in order given, shape in b.a.l.l.s about one inch in diameter, roll in sifted crumbs, and fry in deep fat until brown. Drain on soft paper, and serve hot. Serve with the salad course or as a savory.

318.--CHEESE CROQUETTES

3 tablespoons shortening 1/4 teaspoon paprika 1/3 cup bread flour 1/4 teaspoon mustard 1 cup hot milk Few grains cayenne 1/4 teaspoon salt 1 cup cheese cut fine

Melt shortening, add flour; add hot milk, and stir until smooth and thick; add seasonings and cheese, and pour into a shallow dish to cool.

Shape into small pyramids, roll in sifted crumbs, dip in egg, and again in crumbs, and fry in deep fat until brown. Serve immediately.

319.--FISH CROQUETTES

2 cups cold flaked fish Salt and cayenne 1 tablespoon lemon juice 1 cup Croquette Sauce (see No. 192) Few drops onion juice

Use remnants of baked or boiled fish, sprinkle with lemon and onion juice, dust lightly with salt and cayenne, and mix with sauce. When cold, shape into small croquettes or cutlets, dip in crumbs, egg, and again in crumbs, and fry in hot deep fat one minute.

320.--MEAT CROQUETTES

To two cups of cooked meat cut in small pieces add one teaspoon of Worcestershire sauce and a few drops of onion juice; mix with one cup of Croquette Sauce (see No. 192) and put on ice until cold. Shape into small croquettes or cutlets, roll in crumbs, dip in egg, and again in crumbs, and fry in hot deep fat. Any left-over meat may be used.

321.--POTATO AND BEAN CROQUETTES

2 cups cold baked beans 1 tablespoon Worcestershire or 1 cup mashed potato Brand's A 1 sauce 1/4 teaspoon paprika Salt if needed

Press beans through a sieve, add potato and seasonings, mix well, and shape into small pyramids. Roll in crumbs, dip in egg, roll in crumbs again, and fry in hot deep fat. Drain on soft paper, and serve with Tomato Sauce (see No. 203).

322.--RICE CROQUETTES

1 egg slightly beaten 1 teaspoon Worcestershire sauce 1/4 teaspoon salt 2 tablespoons cold water 1/4 teaspoon onion juice 2 cups cooked rice 1 tablespoon tomato ketchup

Mix in order given; shape into small pyramids, dip in crumbs, egg, and again in crumbs, and fry in hot deep fat.

323.--RICE AND RAISIN CROQUETTES

1/2 cup rice 1 cup hot milk 1 cup boiling water 1 tablespoon b.u.t.ter 1 teaspoon salt 2 tablespoons sultana raisins

Wash rice, stir into boiling salted water, and boil five minutes, add milk, b.u.t.ter, and raisins, and cook over hot water about twenty-five minutes, or until rice is tender. Shape into small pyramids, dip in egg and crumbs, and fry in hot deep fat. Serve with Currant Jelly Sauce (see No. 608) or Lemon Sauce (see No. 613).

324.--SALMON AND POTATO CROQUETTES

Rinse a can of salmon with boiling water, and separate into flakes; mix with two cups of hot, well-seasoned mashed potatoes, and a tablespoon of finely chopped mixed pickles. Shape into small croquettes, dip in crumbs, egg, and then in crumbs again, and fry in hot deep fat one minute.

325.--SLICED APPLE FRITTERS

1 cup flour 1 egg well beaten 1/4 teaspoon salt 1/2 cup cold water 1 tablespoon sugar 3 tart apples

Mix and sift flour, salt, and sugar; add egg and water, and beat well; pare, core, and cut apples into half-inch slices; dip in batter until well coated, and fry in hot deep fat; drain on soft paper, and dust with powdered sugar. Serve with roast pork or sausage, or serve with a liquid sauce as an entree or a dessert.

326.--BANANA FRITTERS

1 cup flour 1 egg well beaten 1-1/2 teaspoons baking powder 1/4 cup cold water 1/4 teaspoon salt 2 bananas 1 tablespoon powdered sugar

Mix and sift dry ingredients, add egg and water, and beat well; press bananas through a sieve, add to batter, and drop from a tablespoon into hot deep fat; drain on soft paper, dust with powdered sugar, and serve with Currant Jelly Sauce (see No. 608), or Lemon Sauce (see No. 613), either as an entree or as a dessert.

327.--CORN FRITTERS

1 can corn 1 teaspoon salt 1/2 cup dried and sifted crumbs 1 teaspoon baking powder 1 egg well beaten 1 tablespoon flour 1/2 cup milk

Chop the corn, and add other ingredients in order given. Drop from a tablespoon into hot deep fat and fry until brown. Or saute in a hot greased frying pan.

328.--CRANBERRY FRITTERS

1 egg well beaten 1 cup flour 1/4 teaspoon salt 1-1/2 teaspoons baking powder 2 tablespoons sugar 1/2 cup chopped cranberries 1/4 cup water

Mix in order given; drop from a tablespoon into hot deep fat, cook about three minutes, drain on soft paper, and dredge with powdered sugar.

329.--RICE AND CURRANT FRITTERS

1 cup flour 1 egg well beaten 1-1/2 teaspoons baking powder 1/3 cup cold water 1/3 teaspoon salt 1 cup cooked rice 2 tablespoons sugar 2 tablespoons washed currants 1/4 teaspoon nutmeg

Mix and sift dry ingredients; add egg and water, and beat well; add rice and currants, and drop from a tablespoon into hot deep fat; drain on soft paper, and serve with Currant Jelly Sauce (see No. 608), Orange Marmalade Sauce (see No. 616), or Lemon Sauce (see No. 613).