Beat the yolks of four eggs very light, add to them one
pint of milk, cut some slices of baker's bread about an
inch thick, cutting off all the crust and lay them in the
milk about fifteen minutes. Have your griddle hot, and
fry the slices a nice brown, using fresh lard for the pur-
pose. Beat the whites of the eggs very light, and stir into
them one cup of powdered sugar, and flavor with lemon ;
to be used as sauce with the fritters. Some prefer liquid
pudding sauce.
PAESNIP FEITTEES.
M.
One-half cup milk and a tablespoon of butter ; boil five
or six medium sized parsnips till tender, mash very fine,
add two eggs, three tablespoons flour and a little salt; fry
a delicate brown in hot drippings. Serve on a hot dish,
or napkin.
VALUABLE KECIPES.
309
GEEEN COKN FEITTEES.
Mrs. Andrews.
Twelve ears of corn grated, four eggs, tablespoon of
butter, salt, very little flour ; drop a spoonful of the batter
into boiling lard.
APPLE FEITTEES.
M.
One teacup of sweet milk, one tablespoon of sweet light
dough dissolved in milk, three eggs beaten separately, one
teaspoon of salt, one and one-half teacups of flour, one
tablespoon of sugar, and the grated peel of a lemon, peeled
apples sliced without the core ; drop into hot lard with a
piece of apple in each one ; sprinkle with powdered or
spiced sugar. Let them stand after making and they will
be lighter. Good.
SPICED StJGAE FOE FEITTEES.
M.
One tablespoon of fin-ely powdered and mixed spices
(sifted), three tablespoons of powdered sugar well mixed
with spices (two-thirds cinnamon and one-third nutmeg
and cloves).
GEEEN COEN CAKES.
A. M. G.
Twelve ears of sweet corn grated, one teaspoon of salt,
one egg and a little more than a good tablespoon of flour.
If the corn is not young and milky, very little or no flour
310
THE HOME COOK BOOK.
need be used. Drop the cakes from the spoon into hot
lard or butter.
Oyster plant fritters may be made in the same way —
first boiling and mashing the oyster plant; six plants
would be sufficient for one egg.
GEAHAM MUFFINS.
S. L. S.
One coffee cup of sour milk, one tablespoon of sugar
or molasses, one egg, one scant teaspoon of soda, one-
half of salt, enough Graham flour to make a stiff batter ;
sweet milk and two teaspoons of baking powder can be
used instead of sour milk and soda. Bake in muffin pans
twenty minutes.
MUFFINS.
Mrs. Wm. H. Low.
One tablespoon of butter, two tablespoons sugar, two
eggs — stir all together; add one cup of sweet milk, three
teaspoons of baking powder, flour to make a stiff batter.
Bake twenty minutes in a quick oven.
MUFFINS.
From a Southern Lady.
Beat four eggs into a full tablespoon of lard, mix into
them one and one-half pints sour milk, effervescing with
a teaspoon of soda ; add enough flour to make the con-
sistency of pound cake. Bake in heated rings.
MUFFINS.
Mrs. Rice.
Three cups flour, one-half cup sugar, two cups milk,
VALUABLE RECIPES.
311
large spoon butter rubbed to a cream with the sugar, two
eggs, one-half teaspoon soda, one teaspoon cream tartar,
one teaspoon salt. Bake one-half hour.
MUFFINS.
Mrs. Bartlett.
One pint sweet milk, one-half cup yeast, one-half cup
butter, one-half cup sugar, one teaspoon salt ; stir a little
thicker than fritters ; set over night.
MUFFI]^S. ✪ Fritters
Page 123 · 2 recipe records on this page
Presented as published in 1896. 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
Beat the yolks of four eggs very light, add to them one pint of milk, cut some slices of baker's bread about an inch thick, cutting off all the crust and lay them in the milk about fifteen minutes. Have your griddle hot, and fry the slices a nice brown, using fresh lard for the purpose. Beat the whites of the eggs very light, and stir into them one cup of powdered sugar, and flavor with lemon ; to be used as sauce with the fritters. Some prefer liquid pudding sauce.
PARSNIP FRITTERS.
M.
One-half cup milk and a tablespoon of butter ; boil five or six medium sized parsnips till tender, mash very fine, add two eggs, three tablespoons flour and a little salt; fry a delicate brown in hot drippings. Serve on a hot dish, or napkin.
GREEN CORN FRITTERS.
Mrs. Andrews.
Twelve ears of corn grated, four eggs, tablespoon of butter, salt, very little flour ; drop a spoonful of the batter into boiling lard.
APPLE FRITTERS.
M.
One teacup of sweet milk, one tablespoon of sweet light dough dissolved in milk, three eggs beaten separately, one teaspoon of salt, one and one-half teacups of flour, one tablespoon of sugar, and the grated peel of a lemon, peeled apples sliced without the core ; drop into hot lard with a piece of apple in each one ; sprinkle with powdered or spiced sugar. Let them stand after making and they will be lighter. Good.
SPICED SUGAR FOR FRITTERS.
M.
One tablespoon of finely powdered and mixed spices (sifted), three tablespoons of powdered sugar well mixed with spices (two-thirds cinnamon and one-third nutmeg and cloves).
GREEN CORN CAKES.
A. M. G.
Twelve ears of sweet corn grated, one teaspoon of salt, one egg and a little more than a good tablespoon of flour. If the corn is not young and milky, very little or no flour
need be used. Drop the cakes from the spoon into hot lard or butter.
Oyster plant fritters may be made in the same way — first boiling and mashing the oyster plant; six plants would be sufficient for one egg.
S. L. S.
One coffee cup of sour milk, one tablespoon of sugar or molasses, one egg, one scant teaspoon of soda, onehalf of salt, enough Graham flour to make a stiff batter ; sweet milk and two teaspoons of baking powder can be used instead of sour milk and soda. Bake in muffin pans twenty minutes.
Mrs. Wm. H. Low. One tablespoon of butter, two tablespoons sugar, two eggs — stir all together; add one cup of sweet milk, three teaspoons of baking powder, flour to make a stiff batter. Bake twenty minutes in a quick oven.
From a Southern Lady. Beat four eggs into a full tablespoon of lard, mix into them one and one-half pints sour milk, effervescing with a teaspoon of soda ; add enough flour to make the consistency of pound cake. Bake in heated rings.
Mrs. Rice.
Three cups flour, one-half cup sugar, two cups milk,
large spoon butter rubbed to a cream with the sugar, two eggs, one-half teaspoon soda, one teaspoon cream tartar, one teaspoon salt. Bake one-half hour.
Mrs. Bartlett.
One pint sweet milk, one-half cup yeast, one-half cup butter, one-half cup sugar, one teaspoon salt ; stir a little thicker than fritters ; set over night.
MUFFI]^S.
Records on this page
FrittersApple Fritters