The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families

U

Udder sweet pie. Either parboil or roast a tongue and udder, slice them into tolerably thin slices, and season them with pepper and salt. Stone half a pound of sun raisins, raise a crust, or put a puff crust round the edge of a dish, place a layer of tongue and udder at the bottom, and then some raisins, and so on till the dish is full. Cover the top with a crust, and when the pie is baked, pour in the following sauce. Beat up some yolks of eggs, with vinegar, white wine, sugar, and butter. Shake them over the fire till ready to boil, and add it to the pie immediately before it is sent to table.

ULCERS. Ulcers should not be healed precipitately, for it may be attended with considerable danger. The first object is to cleanse the wound with emollient poultices, and soften it with yellow basilicon ointment, to which may be added a little turpentine or red precipitate. They may also be washed with lime water, dressed with lint dipped in tincture of myrrh, with spermaceti, or any other cooling ointment.

UMBRELLA VARNISH. Make for umbrellas the following varnish, which will render them proof against wind and rain. Boil together two pounds of turpentine, one pound of litharge in powder, and two or three pints of linseed oil. The umbrella is then to be brushed over with the varnish, and dried in the sun.

UNIVERSAL CEMENT. To an ounce of gum mastic add as much highly rectified spirits of wine as will dissolve it. Soak an ounce of isinglass in water until quite soft, then dissolve it in pure rum or brandy, until it forms a strong glue, to which add about a quarter of an ounce of gum ammoniac well rubbed and mixed. Put the two mixtures in an earthen vessel over a gentle heat; when well united, the mixture may be put into a phial, and kept well stopped. When wanted for use, the bottle must be set in warm water, and the china or glass articles having been also warmed, the cement must be applied. It will be proper that the broken surfaces, when carefully fitted, should be kept in close contact for twelve hours at least, until the cement is fully set, after which the fracture will be found as secure as any other part of the vessel, and scarcely perceptible.

W

Wafers. Dry some flour well, mix with it a little pounded sugar, and finely pounded mace. Make these ingredients into a thick batter with cream. Butter the wafer irons, and make them hot; put a tea-spoonful of the batter into them, bake them carefully, and roll them off the iron with a stick.

WAINSCOTS. Dirty painted wainscots may be cleaned with a sponge wetted in potato water, and dipped in a little fine sand. For this purpose grate some raw potatoes into water, run the pulp through a sieve, and let it stand to settle; the clear liquor will then be fit for use. If applied in a pure state, without the sand, it will be serviceable in cleaning oil paintings, and similar articles of furniture. When an oak wainscot becomes greasy, and has not been painted, it should be washed with warm beer. Then boil two quarts of ale, and put into it a piece of bees' wax the size of a walnut, with a large spoonful of sugar. Wet the wainscot all over with a brush dipped in the mixture, and when dry, rub it bright: this will give it a fine gloss.

WALNUT KETCHUP. To make the finest sort of walnut ketchup, boil or simmer a gallon of the expressed juice of walnuts when they are tender, and skim it well. Then put in two pounds of anchovies, bones and liquor; two pounds of shalot, one ounce of mace, one ounce of cloves, one of whole pepper, and one of garlic. Let all simmer together till the shalots sink; then put the liquor into a pan till cold; bottle it up, and make an equal distribution of the spice. Cork it well, and tie a bladder over. It will keep twenty years, but is not good at first. Be careful to express the juice at home, for what is sold as walnut ketchup is generally adulterated. Some people make liquor of the outside shell when the nut is ripe, but neither the colour nor the flavour is then so fine. – Another way. Take four quarts of walnut juice, two quarts of white wine vinegar, three ounces of ginger sliced, two ounces of black pepper bruised, two ounces of white pepper bruised, half a pound of anchovies; let these simmer gently, till half the quantity is evaporated; then add to it a quart of red wine, two heads of garlic, the yellow rind of eight Seville oranges, or half a pound of dried orange peel cut very small, and forty bay leaves: give it one boil together, then cover it close in an earthen vessel, and let it stand till it is cold. When it is cold put it into wide-mouthed quart bottles; and into each of the bottles put one ounce of shalots skinned and sliced: cork the bottles close, and put them by for two months, when it will be fit for use. The shalots will likewise eat very fine when taken out, though they will look of a bad colour. – Another way, for fish sauce. Take walnuts, when they are fit for pickling, bruise them well in a marble mortar, and strain off the liquor from them through a cloth, let it stand to settle, pour off the clear, and to every pint of it add one pound of anchovies, half a quarter of an ounce of mace, half a quarter of an ounce of cloves, half a quarter of an ounce of Jamaica pepper, bruised fine; boil them together till the anchovies are dissolved; then strain it off, and to the strained liquor add half a pint of the best vinegar, and eight shalots; just boil it up again, pour it into a stone pan or china bowl, and let it stand till cold, when it is fit to put up in bottles for use. It will keep for years, and is excellent with fish sauce.

WARTS AND CORNS. Warts may safely be destroyed by tying them closely round the bottom with a silk thread, or a strong flaxen thread well waxed. Or they may be dried away by some moderately corroding application, such as the milky juice of fig leaves, of swallow wort, or of spurge. Warts may also be destroyed by rubbing them with the inside of bean shells. But these corrosives can only be procured in summer; and persons who have very delicate thin skins should not use them, as they may occasion a painful swelling. Instead therefore of these applications, it may be proper to use a little vinegar impregnated with as much salt as it will dissolve. A plaster may also be made of sal ammoniac and some galbanum, which well kneaded together and applied, seldom fails of destroying them. The general and principal cause of corns is, shoes too hard and stiff, or else too small. The cure consists in softening the corns by repeated washing, and soaking the feet in warm or hot water; then cutting the corn very carefully when softened, with a sharp penknife without wounding the quick, and afterwards applying a leaf of houseleek, ground ivy, or purslain, dipped in vinegar. Or instead of these leaves, they may be dressed every day with a plaster of simple diachylon, or of gum ammoniacum softened in vinegar. The bark of the willow tree burnt to ashes, and mixed with strong vinegar, forms a lixivium which by repeated applications eradicates, warts, corns, and other cutaneous excrescences. It is however the wisest way to obviate the cause which produces them.

WASH. An infusion of horseradish in milk, makes one of the safest and best washes for the skin; or the fresh juice of houseleek, mixed with an equal quantity of new milk or cream. Honey water made rather thick, so as to form a kind of varnish on the skin, is a useful application in frosty weather, when the skin is liable to be chipped; and if it occasions any irritation or uneasiness, a little fine flour or pure hair powder should be dusted on the hands or face. A more elegant wash may be made of four ounces of potash, four ounces of rose water, and two of lemon juice, mixed in two quarts of water. A spoonful or two of this mixture put into the basin, will scent and soften the water intended to be used.

WASH BALLS. Shave thin two pounds of new white soap, into about a teacupful of rose water, and pour on as much boiling water as will soften it. Put into a brass pan a pint of sweet oil, four pennyworth of oil of almonds, half a pound of spermaceti, and dissolve the whole over the fire. Then add the soap, and half an ounce of camphor that has first been reduced to powder by rubbing it in a mortar with a few drops of spirits of wine, or lavender water, or any other scent. Boil it ten minutes, then pour it into a basin, and stir till it is quite thick enough to roll up into hard balls, which must then be done as soon as possible. If essence is used, stir it in quick after it is taken off the fire, that the scent may not fly off.

WASHING. Soda, by softening the water, saves a great deal of soap. It should be melted in a large jug of water, and some of it poured into the tubs and boiler; and when the lather becomes weak, more is to be added. The new improvement in soft soap is, if properly used, a saving of nearly half in quantity; and though something dearer than the hard, it reduces the expence of washing considerably. Many good laundresses advise soaping linen in warm water the night previous to washing, as facilitating the operation with less friction.

WASPS. These insects are not only destructive to grapes, peaches, and the more delicate kinds of fruit, but also to bees; the hives of which they attack and plunder, frequently compelling those industrious inmates to forsake their habitation. About the time when the wasps begin to appear, several phials should be filled three parts full of a mixture consisting of the lees of beer or wine, and the sweepings of sugar, or the dregs of molasses, and suspended by yellow packthread on nails in the garden wall. When the bottles are filled with insects, the liquor must be poured into another vial, and the wasps crushed on the ground. If they settle on wall fruit, they may be destroyed by touching them with a feather dipped in oil; or may be taken with birdlime put on the end of a stick or lath, and touched while sitting on the fruit. The number of these noxious insects might be greatly reduced by searching for their nests in the spring of the year. The places to find them are at new posts, pales, melon frames, or any solid timber; for as they make their combs of the shavings of sound wood, which they rasp off with their fangs, and moisten up with a mucus from their bodies, they may often be found near such materials.

WATER. As it is difficult in some places to obtain a sufficient quantity of fresh spring water for constant use, especially in large towns and cities, it is important to know that river water or such as becomes turbid, may be rendered fit for use by the following easy experiment. Dissolve half an ounce of alum in a pint of warm water, and stir it about in a puncheon of water taken from the river; the impurities will soon settle to the bottom, and in a day or two it will become as clear as the finest spring water. To purify any kind of water that has become foul by being stagnant, place a piece of wicker work in the middle of a vessel; spread on this a layer of charcoal four or five inches thick, and above the charcoal a quantity of sand. The surface of the sand is to be covered with paper pierced full of holes, to prevent the water from making channels in the sand. The water to be purified is to be poured on, to filter through the sand and charcoal, and the filter is to be removed occasionally. By this simple process, any person may procure good limpid water at a very trifling expense, and preserve what would otherwise become useless and offensive.

WATER FOR BREWING. The most proper water for brewing is soft river water, which has had the rays of the sun, and the influence of the air upon it, which have a tendency to permit it easily to penetrate the malt, and extract its virtues. On the contrary, hard waters astringe and bind the power of the malt, so that its virtues are not freely communicated to the liquor. Some people hold it as a maxim, that all water that will mix with soap is fit for brewing, which is the case with the generality of river water; and it has frequently been found from experience, that when an equal quantity of malt has been used to a barrel of river water, as to a barrel of spring water, the brewing from the former has exceeded the other in strength above five degrees in the course of twelve months keeping. It has also been observed, that the malt was not only the same in quantity for one barrel as for the other, but was the same in quality, having all been measured from the same heap. The hops were also the same, both in quality and in quantity, and the time of boiling equal in each. They were worked in the same manner, and tunned and kept in the same cellar; a proof that the water only could be the cause of the difference. Dorchester beer, which is generally in much esteem, is chiefly brewed with chalky water, which is plentiful in almost every part of that county; and as the soil is mostly chalk, the cellars, being dug in that dry soil, contribute much to the good keeping of their drink, it being of a close texture, and of a dry quality, so as to dissipate damps; for it has been found by experience, that damp cellars are equally injurious to the casks and the good keeping of the liquor. Where water is naturally of a hard quality, it may in some measure be softened by an exposure to the sun and air, and by infusing in it some pieces of soft chalk; or when the water is set on to boil, in order to be poured on the malt, put into it a quantity of bran, and it will have a very good effect.

WATER CAKES. Dry three pounds of fine flour, and rub into it a pound of sifted sugar, a pound of butter, and an ounce of carraway seeds. Make it into a paste with three quarters of a pint of boiling new milk; roll the paste very thin, and cut it into any form or size. Punch the cakes full of holes, and bake on tin plates in a cool oven.

WATER GRUEL. Mix by degrees a large spoonful of oatmeal with a pint of water in a saucepan, and when smooth, boil it. Or rub the oatmeal smooth in a little water, and put it into a pint of water boiling on the fire. Stir it well, and boil it quick, but do not suffer it to boil over. In a quarter of an hour strain it off, add salt and a bit of butter when eaten, and stir it together till the whole is incorporated. To make it however in the quickest manner, mix a spoonful of ground oatmeal very smooth, with as much hot water as will just liquify it. Then gradually pour upon it a pint of boiling water, stirring it all the time to keep it smooth. It may be cooled by pouring it from one basin to another till it is fit to drink. Water gruel made in this way is very smooth and good, and being prepared in a few minutes, it is particularly useful when wanted in haste, to assist the operation of medicine.

WATER PIPES. To prevent their freezing when full of water, preserve a little circulation by leaving the cock dripping; or by tying up the ball cock during the winter's frost, the water may be preserved for use. Care should be taken however to lay the pipe which supplies the cistern in such a position as not to retain the water, and of course it will not be liable to freeze.

WATER SOUCHY. Stew two or three flounders, some parsley leaves and roots, thirty peppercorns, and a quart of water, till the fish are boiled to pieces, and then pulp them through a sieve. Set over the fire the pulped fish, the liquor that boiled them, some perch, tench, and flounders, and some fresh leaves or roots of parsley. Simmer them together till done enough, and serve in a deep dish. Slices of bread and butter are to be sent to table, to eat with the souchy.

WAX. Bees' wax is obtained from the combs, after the sweet and liquid parts are extracted, by heating and pressing them between iron plates. The best sort is firm and hard, of a clear yellow colour and an agreeable odour, similar to that of honey. New wax is tough, yet easily broken; by long keeping it becomes harder and more brittle, loses its colour, and partly also its fragrance. With a view to bleach the wax, it is cut into small pieces, melted, and poured into cold water. In this state it is exposed to the sun, afterwards melted again, poured into water, and exposed to the air, two or three times over, till it is perfectly blanched. It is then dissolved for the last time, cast into flat moulds, and again exposed to the air for a day or two, in order to render it more transparent.

WAX PLASTER. This is made of a pound of yellow wax, half a pound of white rosin, and three quarters of mutton suet, melted together. This forms a proper plaster for blisters, and in other cases where a gentle digestive is necessary.

WEAK EYES. Dimness of sight, arising from weakness or inflammation, is best relieved by frequent washing of the eyes with cold water. If this do not succeed, the following solution may be applied. Dissolve four grains each of the sugar of lead and crude sal-ammoniac, in eight ounces of water, to which a few drops of laudanum may occasionally be added, and bathe the eyes with it night and morning. A tea-spoonful of brandy in a cup of water will also make good eye-water, or a little simple rose water may supply the place.

WEDDING CAKE. Take two pounds of butter, beat it to a cream with the hand, and put in two pounds of fine sugar sifted. Mix well together two pounds of fine dried flour, half a pound of almonds blanched and pounded with orange-flower water, and an ounce of beaten mace. Beat up sixteen eggs, leaving out three whites, and put to them half a glass of sack, and the same of brandy. Put a handful of the flour and almonds to the sugar and butter, then a spoonful of the eggs, and so on till they are all mixed together. Beat it an hour with the hand, add two pounds of currants, half a pound of citron, half a pound of orange peel, and two spoonfuls of orange-flower water. Butter the tin, and bake it three hours and a half. An iceing should be put over the cake after it is baked.

WEEDS. Weeds are in their most succulent state in the month of June, and there is scarcely a hedge border but might be rendered useful by mowing them at this season, but which afterwards would become a nuisance. After the weeds have lain a few hours to wither, hungry cattle will eat them with great freedom, and it would display the appearance of good management to embrace the transient opportunity.

WELCH ALE. To brew very fine Welch ale, pour forty-two gallons of hot but not boiling water, on eight bushels of malt; cover it up, and let it stand three hours. Mean while infuse four pounds of hops in a little hot water, and put the water and hops into a tub; run the wort upon them, and boil them together three hours. Strain off the hops, and reserve them for the small beer. Let the wort stand in a high tub till cool enough to receive the yeast, of which put in two quarts of the best quality: mix it thoroughly and often. When the wort has done working, the second or third day, the yeast will sink rather than rise in the middle: remove it then, and tun the ale as it works out. Pour in a quart at a time gently, to prevent the fermentation from continuing too long, which weakens the liquor. Put paper over the bung-hole two or three days before it is closed up.

WELCH BEEF. Rub three ounces of saltpetre into a good piece of the round or buttock. After four hours apply a handful of common salt, a quarter of an ounce of Jamaica pepper, and the same of black pepper, mixed together. Continue it in the pickle a fortnight, then stuff it with herbs, cover it with a thick paste, and bake it. Take off the paste, pour the liquor from it, and pour over it some melted beef suet.

WELCH PUDDING. Melt half a pound of fine butter gently, beat with it the yolks of eight and the whites of four eggs. Mix in six ounces of loaf sugar, and the rind of a lemon grated. Put a paste into a dish for turning out, pour in the batter, and bake it nicely.

WELCH RABBIT. Toast a slice of bread on both sides, and butter it. Toast a slice of Gloucester cheese on one side, and lay that on the bread; then toast the other side with a salamander, rub mustard over, and serve it up hot under a cover.

WENS. These are prevalent chiefly among the inhabitants of marshy countries, bordering on rivers and standing waters, especially among females, and persons of a delicate habit; but they very often arise from scrophula. Camphor mixed with sweet oil, or a solution of sal ammoniac, have often been applied to these tumours with success. In Derbyshire, where this disorder greatly prevails, they use the following preparation. Fifteen grains of burnt sponge are beaten up with a similar quantity of millipede, and from eight to ten grains of cinnabar antimony. The whole is to be mixed with honey, and taken every morning before breakfast.

WESTPHALIA HAM. Rub the ham with half a pound of coarse sugar, let it lie twelve hours, then rub it with an ounce of saltpetre pounded, and a pound of common salt. Let it lie three weeks, turning it every day. Dry it over a wood fire, and put a pint of oak sawdust into the water when it is boiled. – Another way. Take spring water that is not hard, add saltpetre and bay salt to it till it will bear an egg, the broad way, then add a pound and a half of coarse sugar; mix all together, and let the ham lay in this pickle a fortnight or three weeks; then lay it in the chimney to dry. When you boil it, put some hay into the copper with it. You may keep the pickle as long as you please by often boiling it up.

WET CLOTHES. When a person has the misfortune to get wet, care should be taken not to get too near the fire, or into a warm room, so as to occasion a sudden heat. The safest way is to keep in constant motion, until some dry clothes can be procured, and to exchange them as soon as possible.

WHEAT BREAD. To make it in the most economical way, the coarsest of the bran only is to be taken from the flour, and the second coat, or what is called pollard, is to be left in the meal. Five pounds of the bran are to be boiled in somewhat more than four gallons of water, in order that, when perfectly smooth, three gallons and three quarts of clear bran water may be poured into and kneaded up with forty-six pounds of the meal; adding salt as well as yeast, in the same way as for other bread. When the dough is ready to bake, the loaves are to be made up, and baked two hours and a half in a tolerably hot oven. As flour when thus made up will imbibe three quarts more of this bran liquor than of common water, it evidently produces not only a more nutricious and substantial food, but increases one fifth above the usual quantity; consequently it makes a saving of at least one day's consumption in every week. If this meal bread were in general use, it would be a saving to the nation of nearly ten millions a year. Besides, this bread has the following peculiar property: if put into the oven and baked for twenty minutes, after it is ten days old, it will appear again like new bread.

WHEAT EARS. To roast wheat ears and ortolans, they should be spitted sideways, with a vine leaf between each. Baste them with butter, and strew them with bread crumbs while roasting. Ten or twelve minutes will do them. Serve them up with fried bread crumbs in the dish, and gravy in a tureen.

WHEY. Cheese whey is a very wholesome drink for weakly persons, especially when the cows are in fresh pasture. Tending to quench thirst, and to promote sleep, it is well adapted to feverish constitutions. It is the most relaxing and diluting of all drinks, dissolving and carrying off the salts, and is a powerful remedy in the hot scurvy.

WHEY BUTTER. The whey is first set in mugs, to acquire a sufficient degree of consistence and sourness for churning, either by the warmth of the season, or by a fire, as in the making of milk butter. Sometimes the green and white whey are boiled together, and turned by a little sour ale. When the green whey is boiled alone, it is necessary to keep it over the fire about half an hour, till it begins to break and separate, but it must be allowed to simmer only. The process is much the same as in milk butter, but it will keep only a few days, and does not cut so firm as the butter which is made of cream.

WHIGS. Mix with two pounds of fine flour, half a pound of sugar pounded and sifted, and an ounce of carraway seeds. Melt half a pound of butter in a pint of milk; when as warm as new milk, put to it three eggs, leaving out one white, and a spoonful of yeast. Mix them well together, and let the paste stand four hours to rise. Make them into whigs, and bake them on buttered tins. – Another way. Rub half a pound of butter into a pound and a half of flour, add a quarter of a pound of sugar, a very little salt, and three spoonfuls of new yeast. Make it into a light paste with warm milk, let it stand an hour to rise, and then form it into whigs. Bake them upon sheets of tin in a quick oven. Carraway seeds may be added if preferred. – Another way. Take two pounds and a half of flour, dry it before the fire, and when cold rub in a quarter of a pound of fresh butter, and six ounces of sugar; mix half a pint of yeast that is not bitter, with warm milk, put this to the flour with some carraway seeds; mix all together to a light dough, set it before the fire to rise, then make it into what shape you please; bake them in a slack oven. You may add allspice beat fine, instead of carraways, if you please. – Another way. Take a pound and a half of flour, add a quarter of a pint of ale yeast to half a pint of warm milk, mix these together, and let it lie by the fire half an hour; then work in half a pound of sugar and half a pound of fresh butter to a paste; make them up, and let them be put into a quick oven.

WHIPT CREAM. Take a quart of thick cream, the whites of eight eggs well beaten, with half a pint of sack; mix all together, and sweeten it to your taste, with double-refined sugar; (you may perfume it if you please, with a little musk, or ambergris, tied in a piece of muslin, and steeped a little while in the cream) pare a lemon, and tie some of the peel in the middle of the whisk, then whip up the cream, take off the froth with a spoon, and lay it in the glasses, or basons. This does well over a fine tart.

WHIPT SYLLABUBS. Put some rich cream into an earthen pot, add some white wine, lemon juice, and sugar to the taste. Mill them well together with a chocolate mill, and as the froth keeps rising take it off with a spoon, and put it into syllabub glasses. They should be made the day before they are to be used. Syllabubs are very pretty in the summer time made with red currant juice, instead of lemon juice. – Another way. Take a quart of cream, boil it, and let it stand till cold; then take a pint of white wine, pare a lemon thin, and steep the peel in the wine two hours before you use it; to this add the juice of a lemon, and as much sugar as will make it very sweet; put all together into a bowl, and whisk it one way till it is pretty thick, fill the glasses, and keep it a day before you use it. It will keep good for three or four days. Let the cream be full measure, and the wine rather less; if you like it perfumed, put in a grain or two of ambergris. – Another way. To a quart of thick cream put half a pint of sack, the juice of two Seville oranges, or lemons, grate the peel of two lemons, and add half a pound of double-refined sugar well pounded; mix a little sack with sugar, and put it into some of the glasses, and red wine and sugar into others, the rest fill with syllabub only. Then whisk your cream up very well, take off the froth with a spoon, and fill the glasses carefully, as full as they will hold. Observe, that this sort must not be made long before they are used.

WHITE BREAD. This is made the same as household bread, except that it consists of fine flour unmixed. The water to be used should be lukewarm in summer, and in very cold weather it must be hot, but not so as to scald the yeast. Bricks are made by moulding the loaves long instead of round, and cutting the sides in several places before they are put into the oven.

WHITE CAKES. Dry half a pound of flour, rub into it a very little pounded sugar, one ounce of butter, an egg, a few carraways, and as much milk and water as will make it into a paste. Roll it thin, cut it into little cakes with a wine glass, or the top of a canister, and bake them fifteen minutes on tin plates.

WHITE CAUDLE. Boil four spoonfuls of oatmeal in two quarts of water, with a blade or two of mace, and a piece of lemon peel; stir it often, and let it boil a full quarter of an hour, then strain it through a sieve for use; when you use it, grate in some nutmeg, sweeten it to your palate, and add what white wine you think proper: if it is not for a sick person, you may squeeze in a little lemon juice.

WHITE CERATE. Take four ounces of olive oil, half an ounce of spermaceti, and four ounces of white wax. Put them into an earthen pipkin, and stir the mixture with a stick till it is quite cold.

WHITE GRAVY. Boil in a quart of water a pound and a half of veal, from the knuckle or scrag end of the neck. Add a small onion, a bunch of sweet herbs, a blade of mace, a little whole pepper and salt. After an hour's simmering over the fire, strain off the gravy, and it is ready for use.

WHITE GRAVY FOR SOUPS. To a few slices of lean ham, add a knuckle of veal cut in pieces, some turnips, parsnips, leeks, onions, and celery. Put them all into a stewpan with two quarts of water, and let it simmer till the meat is nearly tender, without allowing it to colour. Add to this half as much clear beef gravy, and boil it an hour, skimming off the fat very clean. Strain it, and set it by for use.

WHITE HERRINGS. If good, their gills are of a fine red, and the eyes bright; as is likewise the whole fish, which must be stiff and firm. Having scaled, drawn, and cleaned them, dust them with flour, and fry them of a light brown. Plain or melted butter for sauce.