Carrot Fritters

Ingredients

• nice, young, tender carrots
• 1 cup flour
• 3/4 cup milk
• 1 egg
• 1 tablespoon melted Crisco
• 1 teaspoon baking powder

Method

1. 1

   Clean and scrape carrots, cut in half lengthwise, boil in salted water, drain, and cool.

2. 2

   Make a batter with egg, flour, milk, and melted Crisco.

3. 3

   Allow to stand for 1 hour, then add baking powder.

4. 4

   Fry pieces of carrot in hot Crisco until golden.

5. 5

   Serve hot.

Nutrition per serving

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 100. The excerpt below is the record exactly as published.

34 cup milk, 2 well-beaten yolks of eggs, 3 table- spoons Crisco, and salt and pepper to taste. Beat this well, then add beaten whites of 2 eggs. Pile lightly in Criscoed baking dish and bake until puffed and brown. April 11 Bean Soup Globe Artichoke with Sauce Hollandaise Stuffed Peppers Potato Straws *Grilled Tomatoes Pimiento Salad Assorted Cakes Coffee *Grilled Tomatoes—Wipe tomatoes, spread little Crisco on each with a knife, and set on grill pan near to clear fire. Turn often, basting or keeping moist with Crisco. Whole tomatoes cook in 7 to 10 minutes, according to size. Sliced ones in about 5 minutes. When meat or ham is being grilled tomatoes will cook in pan underneath the grid on which meat rests. Fruit April 12 * Hollandaise Soup Escalloped Potatoes Vegetable Pie Celery Patties Romaine Salad Chocolate Tapioca Coffee * Hollandaise Soup—l1 quart vege- table stock, 4 tablespoons Crisco, 4 tablespoons flour, 4 yolks eggs, % pint cream, % cup. green peas, cooked, 1 teaspoon salt, % cup car- rot, cut in small pieces, cooked, 1 teaspoon sugar, 14 cup cut cucumber, cooked, and 1 teaspoon chopped tarragon. Trim peas, carrots and cucumbers with round cutter, size and shape of peas. Cook them in boiling water, being careful not to cook them too much. Melt Crisco and flour in stewpan; add stock and let boil well. Break yolks of eggs into a basin and add cream, then add the liaison of eggs and cream to stock; let it just come to boil, being careful it does not curdle. Strain into a clean stew- pan, add vegetables which have been previously cooked, and _ tarragon and serve. April 13 Indian Soup Rice *Mock Goose, Apple Sauce Stewed Celery Pineapple Salad Rhubarb Pie Coffee * Mock Goose—2 cups breadcrumbs, 2 cups dropped black walnuts, 2 cups boiled rice, 6 hard-cooked eggs, 3 raw eggs, 1 tablespoon grated onion, salt, pepper and grated nutmeg to taste. Put breadcrumbs in saucepan with 2 cups water; cook for a few minutes; add hard-cooked eggs, chopped; take saucepan from fire and add black walnut meats and the rice. When this is well mixed, add raw eggs, slightly beaten, and seasonings. Form this into shape of a goose, reserving portions for legs and wings. Take a tablespoon of mixture in your hand and press it into shape of a leg; put piece of dry macaroni into it for bone and fasten it to goose. Do other side same way. Form remaining portions into small pieces looking like wings tucked under; press them to side of goose. Brush goose over with melted Crisco and bake for 1 hour. Serve with apple sauce, 174 April 14 *Lobster Newburgh Glazed Sweetbreads Loin of Lamb, Roasted, Mint Sauce Asparagus Potato Croquettes Pineapple Sherbet Coffee *Lobster Newburgh—2 pounds lobster, % cup Crisco, salt, red pepper, and grated nutmeg to taste, 1 tablespoon sherry, 1 tablespoon brandy, % cup cream, and 2 egg yolks. Remove cooked lobster meat from shell and cut in slices. Melt Crisco, add lob- ster and cook 3 minutes. Add salt, red pepper, grated nutmeg, sherry and brandy; cook | minute, then add cream and yolks of eggs slightly beat- en, and stir until thickened. Serve with toast. April 15 *Stewed Chicken Baking Powder Biscuit Spinach Buttered Parsnips Celery and Orange Salad Cheese Relish Ribbon Jelly _ . Cogee *Stewed Chicken—Draw, singe, and joint a stewing chicken. Season pieces with pepper and salt and cover with boiling water. Cover and stew gently until tender. Remove chicken. Place pieces ina colander on a plate in oven to drain, and thicken gravy by adding 1 tablespoon flour rubbed with 1 tablespoon Crisco. Add salt and pepper to taste, a little chopped parsley and 1 cup milk. Beat an egg until light; pour on it part of gravy, beating carefully to prevent lumps; return to remainder of gravy; bring to boil and pour over chicken. April 16 Oyster Bisque *Mackerel, ala Claudine Radishes Corn Peas Potatoes Lettuce and Pepper Grass Salad Cheese Balls Princess Pudding Coffee *Mackerel, ala Claudine—Take a nice large fresh mackerel, split it down back and remove bone, season fish with melted Crisco, chopped fresh 175 * A Calendar of Dinners mushrooms, salt, pepper, and finely chopped shallot; put on to a grill iron and cook in front or over brisk fire for about 15 minutes, then take up and serve on hot dish with the following sauce: Take 1 cup brown sauce, 2 tablespoons capers, pinch chopped parsley, four anchovies’ rubbed through sieve, 1 teaspoon glaze, and 1 chopped shallot, 3 or 4 shredded button mushrooms; boil up and sim- mer for 10 minutes, rub through sieve, then add juice of 1 lemon and 4 chopped olives, reboil and serve. April 17 * Potato Soup Breaded Lamb Chops, Tomato Sauce Mashed Potatoes Creamed Turnips Cheese Salad Canary Pudding Coffee * Potato Soup—l1 quart white second stock or water, ¥% pint milk, 1 pound potatoes, 1 onion, 1 stalk celery, 2 tablespoons Crisco, 1 tablespoon fine sago or crushed tapioca, salt and pepper to taste. Slice potatoes, onion, and celery. Make Crisco hot in stewpan, add vegetables, fry and cook until Crisco is absorbed, stirring frequently to pre- vent them browning. Add stock, and simmer until vegetables are tender (about 1 hour). Rub through fine sieve; return to saucepan, add milk, and bring to boil. Sprinkle in sago, cook until transparent, add seasoning to taste, and serve. April 18 Orange Cocktail Boiled Capon, Caper Sauce Buttered Beans *Carrot Fritters Olive Salad Baked Chocolate Custard Coffee *Carrot Fritters—Have nice, young, tender carrots, clean and_ scrape them carefully, and cut each one in two lengthwise. Put to boil in salted water. Take up, drain and cool, and make a frying batter as follows: Beat up 1 egg, sift in 1 cup flour, 34 cup milk, pinch of salt, and 1 table- spoon melted Crisco. Mix till smooth and glossy. Allow to stand in cool A Calendar of Dinners + place for 1 hour, then add 1 tea- spoon baking powder

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