Quality Fritters

Ingredients

• 3 tablespoons butter
• 1/2 cup boiling water
• 1 cup flour
• 1/4 teaspoon salt
• 2 eggs

Method

1. 1

   Put butter and water in saucepan.

2. 2

   When boiling, add flour and salt all at once, stir until it doesn't stick to the pan.

3. 3

   Remove from fire, add 1 unbeaten egg, beat in well, reheat, add other egg and beat again.

4. 4

   Drop by spoonfuls into hot fat and fry until puffed and browned.

As published

This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 43. The excerpt below is the record exactly as published.

Quality Fritters—3 tablespoons butter, 44 cup boiling water, 6 cup flour, 14 teaspoon salt, 2 eggs. Put butter and water in saucepan. When boiling add flour and salt all at once, and stir until mixture does not stick to pan — about 2 minutes. Remove from fire; add 1 egg unbeaten. Beat in well, reheat, add other egg and again beat. Drop by spoonfuls into the hot fat, and fry until well puffed and browned. Drain. Cut an opening in each and fill with mar- malade, jam or jelly. Serve with powdered sugar, or hot sauce such as chocolate sauce. Raised Fritters—These may be made from bread dough, with a tea- spoon of jam or jelly in the centre like Raised Doughnuts. Swedish Timbales—34 cup flour, 14 teaspoon salt, 1 teaspoon sugar, 4% cup milk, 1 egg, 1 tablespoon olive oil or melted butter. Make like Fritter Batter. Put mixture into a cup. Heat the timbale iron in the fat. Take out iron, let drain a moment, dip it three-fourths into the batter, and then into the hot fat. If the batter clings to the iron, it is thick enough. Fry a delicate brown, about 2 minutes. If it slips off the iron into the fat, there is too much fat on the iron. Remove from iron and drain. Fill with creamed oysters, or chicken, or with fresh fruit. These are better eaten hot, as they soften on standing. +o CHARS e+ CROQUETTES The food material is cooked, chopped fine, and held together with a thick white sauce. It is then shaped into small forms, as cone, ball, cylinder, etc., egged and crumbed and fried in deep fat about 2 or 3 minutes. This is a good way to use leftovers. Pastry Bi To Egg and Crumb—Use fine bread or cracker crumbs, or cornmeal. Beat eggs slightly in a plate, add 2 tablespoons water or milk, and \% tea- spoon salt. Dip croquette in crumbs, then in egg, and again in crumbs. See that all the surface is covered. Proportions for Croquettes: To 2 cups of the solid material such as fish, meat, chicken, vegetables, cereal, add 1 cup thick white sauce made of 3 tablespoons fat, 3 tablespoons flour, and 1 cup milk, stock or gravy, and seasonings. The mixture must be just stiff enough to hold its shape. Cool, shape, egg and crumb, and fry - in deep fat. Potato Croquettes — 1 cup cold riced potato, 46cup milk, 1% cup flou

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