two eggs, two tablespoonfuls of butter, a teaspoonful of
soda, and an eighth of a nutmeg, grated✪ Fried Doughnuts. Mix these in-
gredients well together, and work in the flour gradually
until a dough is formed sufficiently stiff to be rolled
upon a well-floured board into a sheet half an inch in
thickness. Cut in any shape desired, fry in hot grease,
and drain on cheese-cloth. When cold dust with pul-
verized sugar. Sweet milk and a heaping teaspoonful of
baking powder can be used in place of sour milk and
soda.
Fried Corn Muflins — Take one cup of corn-meal,
half a cup of flour, two cups of boiling sweet milk, one
teaspoonful of sugar, half a teaspoonful of salt, two eggs✪ Fried Corn Muffins.
Scald the meal with the boiling milk and let it stand
until cold, then add the eggs unbeaten and sift in the
flour lightly. Fry in spoonfuls in deep fat.
Fried Corn-bread — Mix together a pint of corn-meal,
a teaspoonful of sugar, and half a teaspoonful of salt.
Pour over the mixture a pint of boiling water, and stir
into it a teaspoonful of butter. Add gradually half a
pint of cold milk✪ Fried Corn-bread, and then an unbeaten q.%%. Stir well
and fry by dropping a spoonful at a time into hot
grease. Drain on cheese-cloth and serve.
Plain Fritters — Stir together a pint of flour, half a
pint of cold water, the yolks of four eggs, two table-
spoonfuls of sugar, two tablespoonfuls of olive oil or
melted butter, and half a teaspoonful of salt✪ Plain Fritters. Beat with
a Dover beater until very light, then mix in the whites
of the eggs beaten stiff and fry in hot grease, dropping
in a tablespoonful at a time. Drain on cheese-cloth,
dust with pulverized sugar, and serve. Or omit the
Frying. 14^
dusting of sugar, and serve with orange, lemon, rasp-
berry, or any simple fruit sauce.
Apple Fritters. — Select smooth, medium-sized, sour
apples. Pare whole, remove the cores, slice in
rounds an eighth of an inch in thickness,✪ Apple Fritters dip in batter
prepared as for plain fritters, fry in hot grease until a
nice brown, drain on cheese-cloth, dust with pulverized
sugar, and serve.
Peach Fritters.— Select hard, ripe peaches, separate
into halves, and remove from the stone. Pare and di-
vide each half into two slices, not quarters, lengthwise. To
a batter made as for plain fritters, add a teaspoonful of
peach extract✪ Peach Fritters, dip each slice of peach into the batter,
fry in hot grease, drain, dust with pulverized sugar, and
serve.
Pine-Apple Fritters.— Pare a pine-apple, cut it in
slices an eighth of an inch thick✪ Pine-Apple Fritters, and divide the slices
into quarters. Dip each quarter in batter prepared as
for plain fritters, fry a light brown in hot grease, drain
on cheese-cloth, dust with pulverized sugar, and serve.
Banana Fritters.— Peel the bananas,✪ Banana Fritters split in halves
lengthwise, divide the halves in the middle crosswise,
dip in batter prepared as for plain fritters, fry brown in
hot grease, drain on cheese-cloth, dust with pulverized
sugar, and serve.
Corn Fritters. — ^To a pint of sweet corn, either canned
or cut uncooked from the cob, add an even teaspoonful
of salt and a quarter of a teaspoonful of white pepper.✪ Corn Fritters
Mix well and stir into a pint of batter prepared as for
plain fritters. Fry in hot grease, dropping in a table-
spoonful at a time, drain on cheese-cloth, and serve.
142 The Art of Cookery.
Page 62 · 9 recipe records on this page
Presented as published in 1899. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
two eggs, two tablespoonfuls of butter, a teaspoonful of soda, and an eighth of a nutmeg, grated. Mix these ingredients well together, and work in the flour gradually until a dough is formed sufficiently stiff to be rolled upon a well-floured board into a sheet half an inch in thickness. Cut in any shape desired, fry in hot grease, and drain on cheese-cloth. When cold dust with pulverized sugar. Sweet milk and a heaping teaspoonful of baking powder can be used in place of sour milk and soda.
Fried Corn Muffins — Take one cup of corn-meal, half a cup of flour, two cups of boiling sweet milk, one teaspoonful of sugar, half a teaspoonful of salt, two eggs.
Scald the meal with the boiling milk and let it stand until cold, then add the eggs unbeaten and sift in the flour lightly. Fry in spoonfuls in deep fat.
Fried Corn-bread — Mix together a pint of corn-meal, a teaspoonful of sugar, and half a teaspoonful of salt. Pour over the mixture a pint of boiling water, and stir into it a teaspoonful of butter. Add gradually half a pint of cold milk, and then an unbeaten egg. Stir well and fry by dropping a spoonful at a time into hot grease. Drain on cheese-cloth and serve.
Plain Fritters — Stir together a pint of flour, half a pint of cold water, the yolks of four eggs, two tablespoonfuls of sugar, two tablespoonfuls of olive oil or melted butter, and half a teaspoonful of salt. Beat with a Dover beater until very light, then mix in the whites of the eggs beaten stiff and fry in hot grease, dropping in a tablespoonful at a time. Drain on cheese-cloth, dust with pulverized sugar, and serve. Or omit the
Frying. 14^
dusting of sugar, and serve with orange, lemon, raspberry, or any simple fruit sauce.
Apple Fritters. — Select smooth, medium-sized, sour apples. Pare whole, remove the cores, slice in rounds an eighth of an inch in thickness, dip in batter prepared as for plain fritters, fry in hot grease until a nice brown, drain on cheese-cloth, dust with pulverized sugar, and serve.
Peach Fritters.— Select hard, ripe peaches, separate into halves, and remove from the stone. Pare and divide each half into two slices, not quarters, lengthwise. To a batter made as for plain fritters, add a teaspoonful of peach extract, dip each slice of peach into the batter, fry in hot grease, drain, dust with pulverized sugar, and
serve.
Pine-Apple Fritters.— Pare a pine-apple, cut it in slices an eighth of an inch thick, and divide the slices into quarters. Dip each quarter in batter prepared as for plain fritters, fry a light brown in hot grease, drain on cheese-cloth, dust with pulverized sugar, and serve.
Banana Fritters.— Peel the bananas, split in halves lengthwise, divide the halves in the middle crosswise, dip in batter prepared as for plain fritters, fry brown in hot grease, drain on cheese-cloth, dust with pulverized sugar, and serve.
Corn Fritters. — ^To a pint of sweet corn, either canned or cut uncooked from the cob, add an even teaspoonful of salt and a quarter of a teaspoonful of white pepper. Mix well and stir into a pint of batter prepared as for plain fritters. Fry in hot grease, dropping in a tablespoonful at a time, drain on cheese-cloth, and serve.
142 The Art of Cookery.
Records on this page
Fried DoughnutsFried Corn MuffinsFried Corn-breadPlain FrittersApple FrittersPeach FrittersPine-Apple FrittersBanana FrittersCorn Fritters