FoodNetArchive

The Cook County cook book

1912

Page 72 · 11 recipe records on this page

Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
QUEEN FRITTERS.—^ cup butter (scant), J^ cup boiling water, J^ cup flour, 2 eggs; mix as cream puffs, drop by spoonfuls and fry in deep fat. Drain, fill with preserves or cream filling and sprinkle with powdered sugar. — Mrs. C. F. Adams, Franklin, 111. FLAKED RICE FRITTERS.— Mix 4 cups of flaked rice, 1 cup of flour, 2 level teaspoons of baking powder, J^ teaspoon of salt, J4 teaspoon of paprika, 1 egg, 1 cup of milk. Drop by spoonfuls into hot fat, vegtable oil or ko-nut, and fry S minutes. — Mrs. E. D. Kelley, Winnetka, 111. RICE FLOUR FRITTERS.— Mix together 2 cups rice, 2 tea- spoons baking powder, 2 eggs, a little salt and imilk enough to make a stiff batter✪ Rice Flour Fritters. Drop into boiling fat of any kind desired and fry a light brown, and serve with any kind of syrup, sugar or cream. — ^Mabel Sturtevant, 105 S. Dearborn Ave., Chicago, 111. SNOW FRITTERS.— Beat 1 egg until light, add to it ^ pt. of milk, then ^4 teaspoon of salt and % cup of flour✪ Snow Fritters; give a thor- ough and continuous beating for 5 minutes. Have ready a pan of boiling fat; stir the snow lightly into the batter; drop by spoon- fuls into the boiling fat, and fry until a nice brown. — Mrs. Conk- lin, 914 N. Sth Ave., Ma3rwood, 111. SPANISH FRITTERS.— Pare the crust from a stale loaf, cut in slices an inch thick. Beat up the yolks of 3 eggs with a pt. of sweet milk, in which put a teaspoon of salt. Have your skillet hot and put in a 54 tablespoon of lard✪ Spanish Fritters. Dip slices in milk and fry a nice brown. — Mrs. Mary Carpenter, Des Plaines, 111. SWEET FRITTERS.— These fritters are of two classes: (1) A thick batter in which baking powder is used and the fruit is added in small pieces or the crushed pulp only. (2) Thin batter made without baking powder and the fruit put in in large pieces. To make the batter. — 1 cup flour, 2 teaspoons baking powder, % teaspoon salt, J^ tablespoon powdered sugar, according to the acidity of the fruit used, % cup milk or water, 1 egg, beaten, 1 tablespoon melted butter, lemon juice if bananas are used✪ Sweet Fritters. Mix and sift dry material, add liquid, add the fruit, if bananas, force through a sieve. Fold in the whites of egg last. Drop by spoon- fuls in hot fat and cook until browned. — Mabel Sturtevant, IDS S. Deariborn St., Chicago, 111. COOK COUNTY COOK BOOK 111 VANILLA FRITTERS.— Place 3 tablespoons of sifted flour in a bowl; add K teaspoon of baking powder, 1 tablespoon of stale macaroon crumbs, a pinch of salt, the yolk of an egg and a dessertspoon of melted butter. Mix thoroughly and add gradually ^ cup of lukewarm water; beat to a smooth creaoi^ add the whites of 2 eggs, beaten stiff, and 1 teaspoon of vanilla✪ Vanilla Fritters. Drop a spoonful of the batter in a saucepan half full of boiling fat. Take out quickly. Drain carefully on clean, greased paper and sprinkle with sugar. — Mrs. C. J. Jeffries, Winnetka, 111. PANCAKES GRIDDLE OR PANCAKES.— 1 cup flour, ^ teaspoon salt, 1% teaspoons baking powder, 1 egg, ^ cup milk, ^4 teaspoon melt- ed butte✪ Griddle or Pancakesr; mix dry ingredients; add liquid gradually; add butter. Do not beat too much. Have pan hot, rubbed with fat pork, as butter burns very easily. Drop by spoonfuls. Batter should be thin enough to allow to spread out over pan. When puffed and full of bubbles, cooked on edge, turn and cook other side. — Mabel Sturtevant, 105 S^ Dearborn St., Chicago, 111.