Corn Fritters

Ingredients

• to 1 pint of this pulp
• add salt and pepper to give a very high seasoning
• 3 well-beaten eggs
• sufficient sifted flour to make a thick drop batter

Method

1. 1

   Drop by spoonfuls into hot fat and cook until golden brown.

2. 2

   Serve hot.

As published

This recipe was extracted from 365 tasty dishes (1906), page 29. The excerpt below is the record exactly as published.

3 well-beaten eggs. Drop by spoonfuls into smoking-hot fat and fry until crisp and brown. 106 July. 7, — Shepherd's Pie. For shepherd's pie, chop finely some cold meat, season it well with salt and pepper and add enough gravy to moisten. Put into a greased baking dish and cover with an inch layer of potatoes mashed, seasoned and moistened with a few spoonfuls of hot milk. Smooth with a knife, brush with hot milk and brown in a quick oven. & — Beef Cannelon. For each pound of chopped lean beef, al- low I teaspoonful of salt, ^ of a teaspoonful of pepper, i teaspoonful of lemon juice, ^ of a teaspoonful of onion juice, 3 tablespoon- fuls of fine bread crumbs, i tablespoonful of finely-chopped parsley, i well-beaten egg, and I tablespoonful of melted butter or drip- ping. Mix well together, mold into a loaf, and place on a greased pan. Over the top lay 2 thin slices of fat salt pork and bake in a quick oven, from thirty to forty minutes. Serve with a brown or a tomato sauce. 9. — Com Fritters. Score each ear down the rows with a sharp knife, then with the back of the blade 106 press out all the pulp ; in this way the indi- gestible hulls are rejected. Measure and to 1 pint of this pulp add salt and pepper to give a very high seasoning, 3 well-beaten eggs, and sufficient sifted flour to make a thick drop batter

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