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Classic
Cook Books
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page 99
pour in enough batter to cover the bottom; turn and fry the other side; if eggs
are scarce, a tea-spoonful of salæratus will supply the place of two. Eat them
with wine and sugar.
Water Pan Cakes--a cheap Dessert.
Stir a quart of warm water in sufficient flour to make a batter of moderate
thickness; dissolve a tea-spoonful of salæratus, with a little salt, into a
tea-cupful of butter-milk, or sour cream; beat it well; put a little lard in a
frying-pan, and when it is hot, fry them. They are much better to be eaten hot,
with sauce, sugar and cream, or any thing you may fancy. This is a very cheap
dessert, and has been thought nearly equal to pan cakes made with milk and eggs.
Apple Fritters.
Allow four eggs to a quart of milk; make a thick batter with flour, and beat it
well; stir in a quart of apples, chopped fine; have a frying-pan with hot lard,
and drop a spoonful in a place; fry them light-brown on both sides, and eat with
sugar and wine, or sweet cider.
Rice Fritters.
To a pint of rice flour add a tea-spoonful of salt and a pint of boiling water;
beat four eggs and stir them in, have hot lard in a frying-pan, and fry them as
other fritters.
Indian Meal Fritters.
Take a quart of butter-milk, (in which dissolve a tea-spoonful of salæratus,)
stir in meal to make a batter of suitable thickness, a tea-spoonful of salt and
two eggs; beat all well together, and fry in hot lard, as other
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