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Classic
Cook Books
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page 35
It is better to beat whites of eggs to a stiff froth and add just before
frying.--Mrs. V. G. Hush, Minneapolis, Minn.
CORN OYSTERS.
Mix well together one quart grated sweet corn, two tea-cups sweet milk, one
tea-cup flour, one tea-spoon butter, two eggs well beaten; season with pepper
and salt, and fry in butter like griddle-cakes.--Mrs. H. B. S.
CREAM FRITTERS.
One and a half pints flour, one pint milk, six well-beaten eggs, one-half
nutmeg, two tea-spoons salt, one pint cream; stir the whole enough to mix the
cream; fry in small cakes.--Mrs. M. K. P.
CUCUMBER FRITTERS.
Peel four large cucumbers, cut and cook in a sauce-pan with just a little water;
mash and season well with salt and pepper, add two beaten eggs and flour to make
a thick batter; put a table-spoon of lard in a skillet, make hot, and fry in
little cakes.--Mrs. A. H. T., Troy, New York.
SNOW FRITTERS.
Stir together milk, flour, and a little salt, and make a rather thick batter;
add new-fallen snow in the proportion of a tea-cup to a pint of milk; have the
fat hot before stirring in the snow, and drop the batter into it with a spoon,
or bake like pan-cakes on a hot griddle.
VANITIES.
Beat two eggs, stir in a pinch of salt and a half tea-spoon of rose-water, add
sifted flour till just thick enough to roll out, cut with a cake-cutter, and fry
quickly in hot lard. Sift powdered sugar on them while hot, and when cool put a
tea-spoon of jelly in the center of each one. Nice for tea or dessert.--Mrs. D.
C. Harrington, Westfield, N. Y.
GRIDDLE-CAKES.
Griddle-cakes should be well beaten when first made, and are much lighter when
the eggs are separated, whipping the yolks to a thick cream, and adding the
whites beaten to a stiff froth just
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Classic
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