|
Classic
Cook Books
< last page | next page >
page 110
CORN PUDDING.
Let the corn be very young and tender; scrape from the cob about a quart; put it
in a quart of milk, three eggs, a few grains of salt, and a small tea-cupful of
sugar; beat it up well, and let it bake slowly for two hours.
Tomatoes are very good, cooked the same way.
FRITTERS.
Beat five eggs separately, add a pint of milk, a little salt, beat in flour
enough to make a light batter. Fry a large spoonful at a time, in clear, hot
lard.
CORN FRITTERS.
Are made the same way, only grate the corn in, instead of flour, and add a
little black pepper. These taste very much like fried oysters.
APPLE FRITTERS.
Are also made like the above, with the addition of apples, but do not omit the
flour, as in the latter.
LEMON PUDDINGS.
Peel and pound well three lemons in a mortar; beat nine eggs, half a pound of
white sugar, half a pound of sweet butter; beat them well; line your plate with
the best puff-paste; bake it an hour.
< last page | next page >
Classic
Cook Books
|
