FoodNetArchive

The household cook book

1902

Page 263 · 12 recipe records on this page

Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
CARROT FRITTERS — Take 2 boiled carrots, beat them to a pulp, add 2 eggs, 3 tablespoons of flour, moisten them with milk or cream, add 1 teaspoon sugar✪ Carrot Fritters, and beat together thoroughly ; drop by spoonfuls into smoking hot fat; when done, squeeze a little orange juice over them, and sprinkle on pulverized sugar. CLAM FRITTERS. — Drain the liquor from the clams, and make a fritter batter with it✪ Clam Fritters; chop the hard part of the clams, mix them in the batter, and drop by spoonfuls into smoking hot fat. CORN FRITTERS.— Boil the corn, cut it from the cob, mix it in the fritter batter✪ Corn Fritters, and drop by spoonfuls into smoking hot fat. CORNMEAL FRITTERS — To the welhbeaten yolks of 4 eggs add 3 cups milk, 2 cups cornmeal, 1 tablespoon sugar, 1 tablespoon melted butter, 1 teaspoon salt; mix all thoroughly, and add the well= beaten whites of the 4 eggs, and -^ cup flour in which ^ teaspoon baking powder ✪ Cornmeal Fritters has been sifted; drop by spoonfuls into smoking hot fat; when done, drain on paper, to absorb the fat. Eat with a sauce made of butter and sugar, seasoned with cinnamon. CREAM FRITTERS.— Mix 3 cups flour with 2 cups milk; stir in 6 well^beaten eggs, then 2 teaspoons salt and 2 cups cream✪ Cream Fritters ; stir the whole just enough to intermix the cream, and fry. The addition of a few tender apples, chopped fine, will improve them. FRUIT FRITTERS.— Almost every kind of fruit wiU make frit- ters. If the fruit is cut up, sprinkled with sugar✪ Fruit Fritters, and allowed to stand 2 or 3 hours before being used, the flavor is improved; a little 344 FRITTERS grated lemon peel can be added also, if desired. Then drain the fruit, dip or mix it in batter, and fry in hot fat. Apricots, peaches, pears, pineapples, etc., make nice fritters in this way. Canned fruit can also be used, and makes nice fritters. JELLY OR JAM FRITTERS.— Make a batter of 2 eggs, 1 cup of milk, and flour enough to thicken to the consistency of griddle cakes; beat in a level teaspoon of salt, and drop in spoonfuls in hot fat; fry brown. When well drained, place on each one a bit of jam or firm jelly✪ Jelly or Jam Fritters. (Lemon jelly made with gelatine is nice for these fritters). LEMON FRITTERS.— The lemons must be sliced as thin as l^ape✪ Lemon Frittersr, the seeds carefully removed, and then cover them with batter, and fry in hot fat. Orange Fritters can be made the same way. MEAT FRITTERS — Take cold meat of any kind, cut it into small pieces, season with pepper and salt, cover with fritter batter✪ Meat Fritters, aiid fry in smoking hot fat; drain on brown paper and serve. A few drops of lemon juice or vinegar on the meat and a little nutmeg grated on will be an improvement, or the lemon juice or vinegar can be added to the fritter batter. (Se our batter No. 2.) Tripe makes good fritters. Make like other meat fritters. OYSTER FRITTERS — Drain the liquor from the oysters, and to 1 cup of this liquor add 1 cup milk, 3 beaten eggs, a little salt, and flour enough to make a thin batter; chop the aysters✪ Oyster Fritters, add them to the batter, and drop by the spoonful into smoking hot fat. Serve immediately when done. Or (2) boil the oysters until the liquor flows; make a batter with the liquor, dip in each oyster whole, and fry in smoking hot fat. A little lemon juice or vinegar added either to the oysters or the batter will be an improvement. PORK FRITTERS — Dip thin slices of fat pork, or breakfast ba- con, in batter, and fry in hot fat.