Mazdaznan encyclopedia of dietetics and home cook book

JOLLY BOYS FRITTERS. Mix one pint of rye meal, one cup whole-wheat flour, one-half cup cornmeal, two large teaspoonfuls of sugar, one teaspoonful ground cinnamon and one-half teaspoonful of salt; then add four eggs well beaten, two tablespoonfuls of molasses, and enough cold water to make a very thick batter; beat well and set aside for an hour or more. Drop by the spoonful into a kettle of hot oil. Brown on both sides, take out with a skimmer and serve very hot. The batter should be almost as thick as soft dough. Nun's butter should accompany these fritters. BREAD FRITTERS. Soak one-half loaf bread in milk ; mash fine and add one tablespoonful flour, two well-beaten eggs, one-half cupful currants or seedless raisins, one grated rind of lemon. Mix well and drop from spoon in hot oil. Fry to golden brown ; serve garnished with lettuce or cress. CORN OYSTER FRITTERS. One can of corn, three eggs, beaten separately, one-fourth cupful of milk, a little salt. Enough flour to make a light batter. Use things in routine as given. Drop into hot oil with a spoon and bake until brown. FRENCH FRITTERS. One cup flour, one-half cup cold water, two eggs, one tablespoonful of olive oil, one-half teaspoonful of salt. Put the flour into a bowl ; beat the yolks of the eggs, add the cold water and stir this gradually into the flour; if necessary, add more water and give a good, vigorous beating. Now add the salt and oil, and stir in the whites of the eggs beaten to a stiff froth, and put away for at least two hours, but not longer than ten hours, according to season. Put a kettle of oil on to heat, and when hot (360 degrees) dip up a spoonful of the batter and quickly slide into the kettle of oil ; when brown on one side, turn and brown the other. When done, take out with a skimmer; don't use a fork, as piercing allows the steam to escape and makes the fritters heavy. Fruit fritters are made by dipping the fruit into this batter and then frying or boiling in oil. LIMA BEAN PATTIES. Press cold, left-over beans thru a fine sieve. To each half-pint add the yolk of one egg, a tablespoonful of chopped parsley and half a teaspoonful of onion juice, if desired. Form into little cakes or balls, dip into the white of the egg that has been slightly beaten with a tablespoonful of water. Roll in breadcrumbs and fry in deep, hot cottonseed oil. PLAIN POTATO FRITTERS. Grate three large potatoes, add three tablespoonfuls of flour, one well-beaten egg, stir rapidly and add one heaping tablespoonful of sugar, one small teaspoonful of salt, and continue to stir in the shade or cold. Have a deep pan filled with cottonseed or cooking oil about two inches deep, and as soon as hot drop by tablespoonfuls into the oil. Should be well done and crisp in three minutes. May be served with fruit. In case potatoes prove too watery it is best to pour off water of the freshly grated raw potatoes and use only half the quantity of flour, which makes the cakes more palatable. FRUITS THEIR VIRTUE AND USE.