Twentieth century home cook book

Pare and core good tart apples, not too mellow. Cut in round slices about half an inch thick. Dip each slice in sugar and ground cinnamon, mixed. Then take on the end of the forefinger and whirl around in the following batter till thickly covered with it. Then drop in hot drippings and fry a light brown. To one pint of milk add three lightly beaten eggs, a pinch of soda and a pinch of salt, and flour enough to make a batter about as stiff as ordinary light-cakes. Dust powdered sugar over the fritters before serving. Chopped apples stirred into this batter and fried by spoonfuls make a nice fritter, but not as handsome a dish as the first way of making them. POTATO FRITTERS. Grate six cold potatoes that have been boiled, add to them one pint of cream or new milk, and flour enough to make as stiff a batter as for other [illustration: page 189] fritters, the yolks of three eggs, then the beaten whites, salt and fry in nice sweet butter. RAW POTATO FRITTERS. Peel and grate eight large potatoes. Make a batter of three eggs and flour enough to work the potatoes sufficiently for frying. Salt to taste. After thoroughly mixingdrop in boiling lard and fry until done. These are very nice when properly prepared. TOMATO FRITTERS. Leave the skins on the tomatoes for fritters, as it serves to hold it together ; slice in rather thick slices ; then dip each slice in beaten egg and cracker crumbs and fry in hot butter. This is a nice breakfast dish. —Mrs. E. A. B. PARSNIP FRITTERS. Boil tender; mash smooth and fine, picking out the woody bits. For three large parsnips allow two eggs, one cup rich milk,^one tablespoonful butter, one teaspoonful salt, three tablespoonfuls of flour. Beat the eggs light; stir in the mashed parsnips, beating hard ; then the butter and salt; next the milk. Fry as fritters. SPINACH FRITTERS. Boil the spinach until tender ; drain ; press and mince fine ; add half the quantity of grated stale bread, one grate of nutmeg and a small teaspoonful of sugar ; add a gill of cream and as many eggs as will make a batter, beating the whites separately; pepper and salt to taste. Drop a little from the spoon into boiling lard ; if it separates, add a little more crumbs of bread. When they rise to the surface of the fat they are done ; drain and serve quickly. CORN FRITTERS. Grate six ears of corn and mix with one tablespoonful of flour, two eggs, salt and pepper to taste ; drop spoonfuls in hot lard and fry like oysters till brown. —C. M. B. APPLE FRITTERS. To four eggs well beaten add one and one-half pints of sweet milk, one teaspoonful of soda, two teaspoonfuls of cream of tartar, and flour enough to make a nice batter. Peel and cut apples in rather thin slices, drop in the batter, see that they are well covered, and then fry in boiling fat. Sprinkle thickly with powdered sugar. RICE FRITTERS. One and a half cupfuls of cold boiled rice, two-thirds of a pint of fresh sweet milk, three eggs well beaten, and flour enough to make a rather stiff batter. Add a full teaspoonful of baking powder. Fry in boiling fat. Very nice with maple syrup and butter. HOMINY FRITTERS. Prepare the hominy as for rice fritters, and serve with syrup or jam. CREAM FRITTERS. One and one-half pints of flour, yolks of four eggs, two teaspoonfuls of baking powder, shortening of lard and butter together the size of a hickorynut, milk enough to make a rather thick batter; drop in hot lard and fr^\ Eat with butter and sugar, or dip pieces of apple into the batter before fr^'ing. A great deal of lard is required to fry fritters properly ; the lard may be strained and used again. BANANA FRITTERS.