Corn Fritters

Ingredients

• a dozen large ears of tender green corn
• Beat up six eggs
• season with salt
• season with black pepper

Method

1. 1

   Cut kernels from corn, mix with beaten eggs, salt, and pepper.

2. 2

   Drop spoonfuls into a frying pan and fry until golden on both sides.

As published

This recipe was extracted from Jane Hamilton's recipes (1909) by Charlotte Mason Poindexter, page 11. The excerpt below is the record exactly as published.

season with salt, and put in a large JANE HAMILTON'S RECIPES slice of butter just before serving up the sauce. If you like the tripe fried, cut it in slices as you do for stewing, dip the slices in a batter made of eggs, flour, and v/ater or milk and put them in a frying-pan, which should be properly heated and have suffi- cient lard in it. The thickest parts of the tripe are the best. TURKEY, BOILED. Put an old turkey hen on to boil about two hours, not longer, before dinner, in as much water as will cover it. Tie the wings to the sides. As the water boils down, leaving the turkey uncovered, it must be turned occasionally, so that each part of it may be equally done. Salt to season. About ten or fifteen minutes before the tur- key is done, take half a dozen hard-boiled eggs, cut them up fine, put them in a skillet with a pint of cold water, put the skillet on the fire, and let the eggs and water stew thoroughly ; stir in about a gill of flour with (52) JANE HAMILTON'S RECIPES the eggs and water before you put them over the fire instead of afterward. Season with salt, skim off the oily particles that rise to the surface of the water in which the turkey has been boiled, and put with the egg sauce, and just before taking the sauce off the fire stir in a large slice of butter. Dress the turkey with the sauce and serve it up. The turkey is prepared for boiling or roasting by being first well washed, then stuffed with stale loaf bread mixed with butter and highly seasoned with black pepper and salt. The wings should be tied close to the sides with a strong string. Pullets and hens are boiled and dressed with egg sauce in the same manner. A young turkey takes barely an hour to boil; hens only are boiled. ¥¥¥ VEAL'S HEAD. Dip the head in hot water, and scrape it until every hair is taken off, then put it on to boil in water sufficient to cover it. When it is parboiled take it off the fire, take out (53) JANE HAMILTON'S RECIPES every bone, and the hard whitish substance inside the mouth. It may be kept in a cov- ered vessel on the ice for several days in the liquor in which it was boiled; when it is to be served up put it on the fire and let it boil until it is perfectly done, and the liquor in which it was first boiled is brought down to a proper consistency. Put in a little thickening, four ounces of butter, and season with salt and pepper. The ears and eyes are left whole, the tongue is sliced. Take out the brains before you stew the head a second time, and make them, with bread, butter, salt, pepper, and thyme, into little balls and fry them. Also fry little pieces of pastry cut into shapes and put them on top of the head after it is baked. When the head has been seasoned put it into a deep dish with a nice paste around the edge, and bake it. When it is done put the little pieces of fried pastry and forced meat balls on top of the dish and serve it up. Some persons dress the head with hard-boiled eggs. (54) VEGETABLES VEGETABLES BEETS. Wash the beets well and put them on in cold water. When they are done pour them into a colander to drain off the water; then take off the skins and serve them up whole, or sliced, with an abundance of butter over them. To scrape the skins off beets before boiling, as with salsify and parsnips, spoil them, as they are more tender than those vegetables. 999 CABBAGE PUDDING. Get a large, well-flowered head of cabbage. Take off the outer leaves ; cut out the inner top part, take about half a pound of fat bacon boiled, the same of fresh beef or mutton cooked, cut them into little pieces, crumble up a large slice of loaf bread, and mix it with the meat, add a slice of butter, (57) JANE HAMILTON'S RECIPES and a good deal of salt and black pepper. Stuff the cabbage with the meat, bread, and cabbage that has been taken out of the top, lay a leaf of cabbage over the stuffed part, tie it up in a cloth, and boil it for four hours. When the cabbage is served up cover it with drawn butter. To make drawn butter, mix a rather thick paste, and to every gill of paste stir in while it is hot five or six ounces of good fresh butter. Put on in boiling v/ater. CORN FRITTERS. Take a dozen large ears of tender green corn, cut the kernels off the cob, taking care first to pull out all the silk and to lose none of the juice or milk of the corn. Beat up six eggs

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