Serve on a napkin and sprinkle with powdered sugar. They are good either hot or cold. Fruit Fritters. — Fruits such as pineapple, apple, orange, peach, etc.✪ Fruit Fritters, should be cut in slices, dipped in the batter, fried nicely, and, when dried before the fire, strewed with sifted sugar. Such fruits as strawberries, cherries, apricots, and raspberries should be thrown into the batter, and a spoonful poured into the boiling fat; all stones must be previously removed. For frying vegetables mix into the batter, in the place of sugar, etc., savory herbs and salt. Indian- Meal Fritters. — Make a batter as for other fritters, with four or five table-spoonfuls of meal, a pint of warm milk, and four well- beaten egg✪ Indian-Meal Fritterss. Drop the batter into boiling lard from a ladle ; have plenty in the pan. Keep each fritter sep- arate, and serve, after drying before the fire, as quickly as possible, that they may not cool. Time, ten to twelve minutes to fry. Lemon Fritters. — Shred 2 ozs. of beef suet very finely, add a dessert- spoonful of flour, 3 ozs. of fine bread- crumbs, the grated rind of a large lemon, and two table-spoonfuls of powdered sugar. When the dry in- gredients are thoroughly blended, stir in a table-spoonful of milk, two well-beaten eggs, and a table-spoon- ful of strained lemon-jui✪ Lemon Frittersce. Fry the mixture in small quantities until it is lightly browned on each side; drain, and serve as hot as possible. Time, five or six minutes to fry. Parsnip Fritters. — Scrape and boil tender, rub through a colander to get rid of the tough and stringy portions, beat in an egg, a table-spoonful of milk, a teaspoonful (heaping) of flour, with a little pepper and salt ; make into small, flat cakes ; flour and fry. Oyster Fritters are made the same way as clam fritters, omitting the cooking before putting them into the batter. The fat should be very hot. Peach Fritters. — Put ten table- spoonfuls of flour into a basin; pour over it slowly, stirring all the time, to keep it free of lumps, „ one quart of milk, the yolks of eight eggs, and then the beaten whites ; have some butter hot in a dripping-pan, and some fresh peaches peeled and quar- tered ; take up a large table-spoonful of the batter; drop into it one of the 155 Potato Fritters FRITTERS Frozen Pudding quarters and put into the hot fat ; fry, and take up in a skimmer. Serve with butter, sugar, and nutmeg. Potato Fritters. — Grate six cold, boiled potatoes ; add to them one pint of cream (new milk will do), and flour enough to make as stiff as other fritters ; the yolks of three or four eggs ; then the beaten whites ; a little salt. Fry in hot lard or butter. Rhubarb Fritters. — Pare and cut into small pieces a half-dozen stalks of rhubarb✪ Parsnip Fritters. Stir the rhubarb into the batter. Fry the same as other fritters, and when done to a bright yellowish brown on both sides drain and serve with butter and sugar, together with a little grated nut- meg.

AI-modernized reading of the original text

Serve on a napkin and sprinkle with powdered sugar. They are good either hot or cold. Fruit Fritters. — Fruits such as pineapple, apple, orange, peach, etc., should be cut in slices, dipped in the batter, fried nicely, and, when dried before the fire, strewed with sifted sugar. Such fruits as strawberries, cherries, apricots, and raspberries should be thrown into the batter, and a spoonful poured into the boiling fat; all stones must be previously removed. For frying vegetables mix into the batter, in the place of sugar, etc., savory herbs and salt. Indian- Meal Fritters. — Make a batter as for other fritters, with four or five table-spoonfuls of meal, a pint of warm milk, and four wellbeaten eggs. Drop the batter into boiling lard from a ladle ; have plenty in the pan. Keep each fritter separate, and serve, after drying before the fire, as quickly as possible, that they may not cool. Time, ten to twelve minutes to fry. Lemon Fritters. — Shred 2 ozs. of beef suet very finely, add a dessertspoonful of flour, 3 ozs. of fine breadcrumbs, the grated rind of a large lemon, and two table-spoonfuls of powdered sugar. When the dry ingredients are thoroughly blended, stir in a table-spoonful of milk, two well-beaten eggs, and a table-spoonful of strained lemon-juice. Fry the mixture in small quantities until it is lightly browned on each side; drain, and serve as hot as possible. Time, five or six minutes to fry. Parsnip Fritters. — Scrape and boil tender, rub through a colander to get rid of the tough and stringy portions, beat in an egg, a table-spoonful of milk, a teaspoonful (heaping) of flour, with a little pepper and salt ; make into small, flat cakes ; flour and fry. Oyster Fritters are made the same way as clam fritters, omitting the cooking before putting them into the batter. The fat should be very hot. Peach Fritters. — Put ten tablespoonfuls of flour into a basin; pour over it slowly, stirring all the time, to keep it free of lumps, „ one quart of milk, the yolks of eight eggs, and then the beaten whites ; have some butter hot in a dripping-pan, and some fresh peaches peeled and quartered ; take up a large table-spoonful of the batter; drop into it one of the Potato Fritters FRITTERS Frozen Pudding quarters and put into the hot fat ; fry, and take up in a skimmer. Serve with butter, sugar, and nutmeg. Potato Fritters. — Grate six cold, boiled potatoes ; add to them one pint of cream (new milk will do), and flour enough to make as stiff as other fritters ; the yolks of three or four eggs ; then the beaten whites ; a little salt. Fry in hot lard or butter. Rhubarb Fritters. — Pare and cut into small pieces a half-dozen stalks of rhubarb. Stir the rhubarb into the batter. Fry the same as other fritters, and when done to a bright yellowish brown on both sides drain and serve with butter and sugar, together with a little grated nutmeg.

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Fruit FrittersIndian-Meal FrittersIndian-Meal FrittersLemon FrittersParsnip FrittersPeach FrittersPotato FrittersRhubarb Fritters

Harper's cook book encyclopædia