Fritters

Ingredients

• One pint sweet milk
• four eggs
• one quart flour
• three teaspoons baking powder

Method

1. 1

   Sift flour and baking powder together, mix with milk and eggs, and serve warm with maple syrup.

As published

This recipe was extracted from The new home cook book (1896), page 122. The excerpt below is the record exactly as published.

three teaspoons baking powder sifted together. Serve warm with maple syrup. FEITTERS. Mrs. E. R. Harmon. Four eggs, one quart of milk, a little salt ; stir a little stiffer than pancakes, and fry in hot lard . FEITTEES. M. One pint boiling water, one tablespoon butter, one pint flour, stirred into water while boiling ; let it cool a little, and add four eggs, one at a time. Fry in hot lard when the steam rises. 308 THE HOME COOK BOOK. FEITTEES OE PUFFS. M. One pint milk in sauce-pan ; when it boils, stir in flour until very thick; when cold, mix with six well-beaten eggs, one tablespoon sugar, one-half nutmeg, grated peel of small lemon, one tablespoon brandy. Beat well for fifteen minutes. It should be thicker than pancake bat- ter. Drop into hot lard. Sprinkle with powdered sugar or spiced sugar. FEENCH FEITTEES. Beat the yolks of four eggs very light, add to them one pint of milk, cut some slices of baker's bread about an inch thick, cutting off all the crust and lay them in the milk about fifteen minutes. Have your griddle hot, and fry the slices a nice brown, using fresh lard for the pur- pose. Beat the whites of the eggs very light, and stir into them one cup of powdered sugar, and flavor with lemon ; to be used as sauce with the fritters. Some prefer liquid pudding sauce. PAESNIP FEITTEES. M. One-half cup milk and a tablespoon of butter ; boil five or six medium sized parsnips till tender, mash very fine, add two eggs, three tablespoons flour and a little salt; fry a delicate brown in hot drippings. Serve on a hot dish, or napkin. VALUABLE KECIPES. 309 GEEEN COKN FEITTEES. Mrs. Andrews. Twelve ears of corn grated, four eggs, tablespoon of butter, salt, very little flour ; drop a spoonful of the batter into boiling lard. APPLE FEITTEES. M. One teacup of sweet milk, one tablespoon of sweet light dough dissolved in milk, three eggs beaten separately, one teaspoon of salt, one and one-half teacups of flour, one tablespoon of sugar, and the grated peel of a lemon, peeled apples sliced without the core ; drop into hot lard with a piece of apple in each one ; sprinkle with powdered or spiced sugar. Let them stand after making and they will be lighter. Good. SPICED StJGAE FOE FEITTEES. M. One tablespoon of fin-ely powdered and mixed spices (sifted), three tablespoons of powdered sugar well mixed with spices (two-thirds cinnamon and one-third nutmeg and cloves). GEEEN COEN CAKES. A. M. G. Twelve ears of sweet corn grated, one teaspoon of salt, one egg and a little more than a good tablespoon of flour. If the corn is not young and milky, very little or no flour 310 THE HOME COOK BOOK. need be used. Drop the cakes from the spoon into hot lard or butter. Oyster plant fritters may be made in the same way — first boiling and mashing the oyster plant; six plants would be sufficient for one egg. GEAHAM MUFFINS. S. L. S. One coffee cup of sour milk, one tablespoon of sugar or molasses, one egg, one scant teaspoon of soda, one- half of salt, enough Graham flour to make a stiff batter ; sweet milk and two teaspoons of baking powder can be used instead of sour milk and soda. Bake in muffin pans twenty minutes. MUFFINS. Mrs. Wm. H. Low. One tablespoon of butter, two tablespoons sugar, two eggs — stir all together; add one cup of sweet milk, three teaspoons of baking powder, flour to make a stiff batter. Bake twenty minutes in a quick oven. MUFFINS. From a Southern Lady. Beat four eggs into a full tablespoon of lard, mix into them one and one-half pints sour milk, effervescing with a teaspoon of soda ; add enough flour to make the con- sistency of pound cake. Bake in heated rings. MUFFINS. Mrs. Rice. Three cups flour, one-half cup sugar, two cups milk, VALUABLE RECIPES. 311 large spoon butter rubbed to a cream with the sugar, two eggs, one-half teaspoon soda, one teaspoon cream tartar, one teaspoon salt. Bake one-half hour. MUFFINS. Mrs. Bartlett. One pint sweet milk, one-half cup yeast, one-half cup butter, one-half cup sugar, one teaspoon salt ; stir a little thicker than fritters ; set over night. MUFFI]^S. Mrs. C. M., Winnetka. Butter size of an egg, three tablespoons of sugar, three eggs, (yolks beaten to a cream,) one-half cup sweet milk, flour to make a stiff batter ; add whites of eggs well beaten. Bake in muffin pans in a hot oven. MUFFINS. M. One-half cup sugar, one-half cup milk, two eggs, two tablespoons butter, two heaping teaspoons baking powder, flour enough to make thick as sponge cake. MUFFINS. Mrs. Hoge. Five eggs, one quart flour

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