Blackberry Fritters

Ingredients

• 1 cup of blackberries
• IH cups of common batter
• ^ pt. of water
• 1 cup of sugar
• 1 teaspoon of extract of cloves
• 1 teaspoon of mace
• 1 teaspoon of ginger

Method

1. 1

   Mix blackberries with common batter and drop by tablespoons into hot lard.

2. 2

   Boil water and sugar for 20 minutes, then add extracts.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 70. The excerpt below is the record exactly as published.

BLACKBERRY FRITTERS.— Mix 1 cup of blackberries with IH cups of common batter, and drop by tablespoons into hot lard. Any kind of 'berries or other fruit, fresh or canned, may be used instead of blackberries. Put in a pan over the fire ^ pt. of water, 1 cup of sugar; boil 20 minutes; remove from the fire, and add 1 teaspoon each of extract of cloves, mace and ginger. — Mrs. Conk- lin, 914 N. Sth Ave., Maywood, 111. 108 BREAD CELERY FRITTERS — Parboil celery which has been cut into 3-ineh pieces until soft; drain, sprinkle with salt and pepper; dip in batter, fry in deep fat. Drain and season with tomato sauce. — Mrs. C. E. Westinghous, Mayfair, 111. CEREAL FRITTERS.— Take any left-over cereal, as hominy, oatmeal, farina, shredded wheat, cream of wheat, etc.; mix with 1 cup sour milk, 2 eggs, 1 teaspoon soda, Yt, teaspoon salt; flour enough to make a stiff batter. Drop by spoon into hot fat and fry. Serve hot with syrup. — ^Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. CHICKEN FRITTERS.— Chop cold left-over chicken coarse- ly, season ,with salt, pepper and a little lemon juice; mix all to- gether well and let it stand about 1 hr.; make a batter of 2 eggs, 1 pt. of milk, a little salt, and flour enough to make a good batter; stir the chicken into this and drop it by spoonfuls into boiling fat; fry brown, drain well and serve hot. Cold veal can be utilized in this way and will be found nearly as nice as the chicken. — Gladys Harris, Winnetka, 111. CLAM FRITTERS.— 25 clams cut in two, 2 eggs, ^ cup flour, 2 teaspoons baking powder; season and fry in hot lard. — Mrs. M. Anthony, Des Plaines, 111. CORN FRITTERS.— To 2 cups of corn add 2 or 3 well-beaten eggs, 3 tablespoons of cream or new milk and a small cup of flour, with a little salt. Drop in spoonful into hot fat and fry a light brown. Or else cook them on the griddle-iron like any other cakes. — ^Mrs. E. D. Kelley, Winnetka, 111. CORNMEAL FRITTERS.— 1 cup cornmeal, 1 level teaspoon salt, 1 tablespoon shortening, 1 tablespoon sugar. Stir boiling water over these ingredients mixed till it reaches the consistency of hasty pudding; when cool stir in 2 eggs (1 egg will do), add 1 cup sour milk, sweetened by a tablespoon of soda. Fry in hissing fat. Dip from bottom of batter. — Mrs. Almond Case, Palatine, III. CUCUMBER FRITTERS.— Slice thin an old cucumber, and leave in salted water for 1- hr., drain; for the batter use 3 eggs, 1 pt. of milk, 1 teaspoon of baking powder, sifted with flour sufficient to COOK COUNTY COOK BOOK 109 make it the consistency of pancakes; add the cucumbers, and drop a spoonful in a hot spider, well 'buttered; turn as soon as brown, or add flour, and fry in hot lard. — Eloise Jennings, Winnetka, 111. ECONOMICAL FRITTERS.— Take any small bits of left- over meat, fish, fowl, vegetable, rice, macaroni, fresh or cooked fruit; stale bread, cracker, cake or cooky crumbs; add to 1 egg, well beaten; mix thoroughly; add 1 cup milk, enough of flour to make a stiff batter and season according as ingredients demand. Fry in bubbling fat. — Mabel Sturtevant, 105 S. Deariborn St., Chi- cago, 111. FRENCH FRITTERS.— Put 1 cup of flour into a bowl, beat the yolks of 2 eggs; add 1 cup of cold water and stir this gradu- ally into the flour and beat vigorously; add ]/2 teaspoon salt and 1 teaspoon of mel

Cook this with the app: pantry check, scaling, and the assistant.