Cornmeal Fritters

Ingredients

• 2 cups sour milk
• 1 teasp soda
• 1 teasp salt
• 1 well-beaten egg
• cornmeal enough to make a moderately thick batter

Method

1. 1

   To sour milk, add soda, salt, beaten egg, and cornmeal enough to make a moderately thick batter.

2. 2

   Drop by tablespoonsful into a hot skillet, well greased with lard.

As published

This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 59. The excerpt below is the record exactly as published.

Cornmeal Fritters To 2 cups sour milk add 1 teasp soda, i^ teasp salt, 1 well- "beaten egg and cornmeal enough to make a moderately thick batter. Drop by tablespoonsful into a hot skillet, well greased with lard. — [Mrs. W. T. F., Mo. Sour Milk Fritters Dissolve 1 teasp soda in 2 cups sour milk, add the beaten yolks of 2 eggs, 2 cups flour, and lastly the well-beaten whites of 2 eggs. Pry in hot lard or butter, and serve with syrup or any preferred sauce. — [A. E. H., Wash. Oatmeal Fritters To 1 cup cooked and cold oatmeal, add 1 well-beaten egg, 2 or 3 tablesp milk, and just enough flour to bind together. Sea- son to taste, and fry in hot lard. Watch them closely, as they burn easily. This is a nice way to use left-over oatmeal from breakfast by serving it as fritters for supper. — [R. C. R., Pa. Apple Fritters Heat 1 cup sweet milk, and add slowly to the beaten yolks of 2 eggs, mixed with 1 teasp sugar and a little salt, then add 2 cups flour sifted with 1 teasp baking powder, and the beaten whites of 2 eggs. Lastly stir in some sour apples sliced or chopped fine, and drop by spoonsful into hot fat. Fry a light brown. Serve with cream and sugar or any preferred sauce. Grate some nutmeg into the batter if that flavor is liked. Peach and pineapple fritters can be made by this same recipe. — [Mrs. D. A. F., Pa. Rhubarb or Green Apple Fritters To 2 well-beaten eggs add 1 cup sour milk in which dissolve 1 level teasp soda, and a little salt. Then add flour enough to make a not too thick batter. Lastly stir in 1 pt raw sliced rhubarb or green cooking apples. Fry in plenty of hot fat» and serve hot with syrup. — [B. F., la. Mock Oyster Fritters To 2 cups sweet corn, chopped fine, add 2 well-beaten eggs, Vz cup flour and a little salt and pepper. Fry the size of oysters on a hot, buttered griddle. These are very fine. — [Mrs. E. S. W.. N. Y. 94 FARM AND HOME COOK BOOK Oyster Fritters Drain all the liquor from 1 qt oysters, and dry them on a towel. Make a batter of 1 pt flour sifted with 2 teasp baking powder and a little salt, 1 cup milk and 2 well-beaten eggs. Have ready plenty hot fat, as for frying doughnuts, and to each tablesp batter add an oyster and drop into the fat. Turn with a fork and when brown and crisp lift out, drain on paper, and arrange on a hot platter. Serve at once. — [M. P., N. H. Green Tomato Fritters Slice green tomatoes, sprinkle with salt, and let stand V2 hour. Make a batter of 1 egg, 1 cup milk and 1 cup flour sifted with 1 teasp baking powder and a little salt. Dip each slice of tomato in the batter, and fry in hot lard. Serve as a vegetable, with meat and gravy. — [Mrs. H. L., Va. Potato Fritters To 1 cup mashed potatoes add 1 well-beaten egg, % cup milk and V2 teasp baking powder and a little salt sifted with flour enough to make a stiff batter. Drop by tablespoonsful into hot lard, and fry a delicate brown. I sometimes use white beans instead of the potatoes. This is a good way to use the left-overs. — [Mrs. W. T. P., Mo. Parsnip Fritters Wash the parsnips thoroughly and cook in boiling salted water until tender, then drain, plunge into cold water, and rub off the skins, which will come off easily. Mash the parsnips, season with salt, pepper and butter to taste, and shape into small flat cakes. Roll in flour, and fry a delicate brown. — [Mrs. W. K., la. Salmon Fritters Remove the skin and bones from 1 can salmon, add 1 cup water, salt and pepper to taste, and enough flour sifted with 1 teasp baking powder to make a batter of the proper consistency. Fry in hot lard. These fritters are improved by the addition of 1 well-beaten egg, in which case a little less water is used. — ; Mrs. C. D. R., Ark. Batter Cakes To 4 tablesp cornmeal add 2 tablesp flour, 1 teasp baking powder, % teasp salt, and water to make a medium thick bat- ter. Drop by tablespoonsful on hot, well greased skillet. Serve •with N O molasses. — [Mrs. H. L., Va. BATTERS AND BAKING HINTS 95. Coating Batter To 1 cup flour add 1 teasp baking powder, 1 teasp salt

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