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Classic
Cook Books
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page 34
thin bits of breakfast bacon or fat pork in the batter;
fruit fritters by chopping any kind of fresh or canned fruit fine and mixing it
with batter, or by dipping quarters or halves in batter. The fruit may be
improved in flavor by sprinkling sugar and grated lemon peel over it, and
allowing it to remain two or three hours, after which drain and dip as above.
APPLE FRITTERS.
Three eggs beaten very light, one quart of milk; make a thin batter, add a
little salt and the grated rind of one lemon; pare, core and slice thin one
quart nice tart apples, add, and drop in spoonfuls in boiling lard; serve with
sauce.--Mrs. E. L. Fay, Washington Heights, New York.
APPLE FRITTERS.
Make a batter in proportion of one cup sweet milk to two cups flour, a heaping
tea-spoon baking powder, two eggs beaten separately, one table-spoon sugar, and
salt-spoon salt; heat the milk a little more than milk-warm; add slowly to the
beaten yolks and sugar, then add flour and whites of eggs, stir all together,
and throw in thin slices of good sour apples, dipping the batter up over them;
drop in boiling lard in large spoonfuls with piece of apple in each, and fry to
a light brown. Serve with maple syrup or a nice syrup made of sugar.--Mrs. James
Henderson.
CLAM FRITTERS.
Take raw clams, chopped fine, and make a batter with juice, an equal quantity of
sweet milk, four eggs to each pint of liquid, and flour sufficient to stiffen;
fry like other fritters.--Mrs. H. B. S.
CORN OYSTERS.
To one quart grated corn add three eggs and three or four grated crackers; beat
well and season with pepper and salt; have ready in skillet butter and lard or
beef-drippings in equal proportions, hot but not scorching; drop in little cakes
about the size of an oyster (for this purpose using a tea-spoon); when brown
turn and fry on the other side, watching constantly for fear of burning. If the
fat is just the right heat, the oysters will be light and delicious, but if not,
heavy and "soggy." Serve hot and keep dish well covered.
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