964. Corn Sauté au Beurre.
—Proceed as for [No. 963], adding one ounce of butter, but suppressing the other ingredients. Season the same, but cook only for eight minutes, tossing it well. Place in a hot dish, and serve.
965. Corn Fritters.
—Prepare four young, tender, good-sized, fresh ears of green corn exactly as for [No. 963]; after draining it carefully, place it in a china bowl; season with a pinch of salt and half a pinch of pepper, and add two fresh eggs, a quarter of a pound of well-sifted flour, and half a pint of cold milk. Do not beat the mixture, but stir it vigorously with a wooden spoon for five minutes, and it will be sufficiently firm. Butter well a frying-pan, take a kitchen ladle that contains the equivalent of a gill, and with this put the preparation into the pan in twelve parts; be careful they do not touch one another, and let them get a good golden color on each side for four minutes. Dress them on a folded napkin, and serve.
966. Barley Fritters.
—The same as in [No. 965], substituting boiled barley for corn.
967. Glazed Turnips, with Gravy.
—Pare, and cut pear-shaped, twelve equal-sized, small white turnips; parboil them for five minutes, and drain them when done. Butter the bottom of a sautoire capable of holding them, one beside the other, and let them get a golden color, adding half a pint of powdered sugar. Moisten with half a pint of white broth ([No. 99]), half a pinch of salt, and add a very small stick of cinnamon. Cover with a buttered paper cut the shape of the sautoire, and place it in the oven to cook for twenty minutes. When the turnips are cooked, lift off the paper. Place the turnips on a hot dish, and reduce the gravy to a glaze for six minutes. Arrange them nicely on a dish, pour half a gill of good broth ([No. 99]) into the saucepan to loosen the glaze, remove the cinnamon, and throw the sauce over the turnips.
968. Onions, with Cream.
—Peel twelve medium-sized, sound onions; pare the roots without cutting them, and place them in a saucepan; cover with salted water, add a bouquet ([No. 254]), and cook for forty-five minutes. Lift them from the saucepan, and lay them on a dish; cover them with half a pint of cream sauce ([No. 181]), mixed with two tablespoonfuls of the broth they were cooked in, and serve.