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Classic
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page 237
CORN-MEAL FRITTERS.
One pint of sour milk, one teaspoonful of salt, three eggs, one tablespoonful of
molasses or sugar, one handful of flour, and corn-meal enough to make a stiff
batter; lastly, stir in a small teaspoonful of soda, dissolved in a little warm
water.
This recipe is very nice made of rye flour.
CREAM FRITTERS.
One cup of cream; five eggs--the whites only; two full cups prepared flour; one
saltspoonful of nutmeg; a pinch of salt. Stir the whites into the cream in turn
with the flour, put in nutmeg and salt, beat all up hard for two minutes. The
batter should be rather thick. Fry in plenty of hot, sweet lard, a spoonful of
batter for each fritter. Drain, and serve upon a hot, clean napkin. Eat with
jelly sauce. Pull, not cut, them open. Very nice.
CURRANT FRITTERS.
Two cupfuls dry, fine, bread-crumbs, two tablespoonfuls of prepared flour, two
cups of milk, one-half pound currants, washed and well-dried, five eggs whipped
very light, one-half cup powdered sugar, one tablespoonful butter, one half
teaspoonful mixed cinnamon and nutmeg. Boil the milk and pour over the bread.
Mix and put in the butter. Let it get cold. Beat in next the yolks and sugar,
the seasoning, flour, and stiff whites; finally, the currants dredged whitely
with flour. The batter should be thick. Drop in great spoonfuls into the hot
lard and fry. Drain them and send hot to table. Eat with a mixture of wine and
powdered sugar.
WHEAT FRITTERS.
Three eggs, one and a half cups of milk, three teaspoonfuls baking-powder, salt,
and flour enough to make quite stiff, thicker than batter-cakes. Drop into hot
lard and fry like doughnuts.
A good Sauce for the Above.--One cup of sugar, two tablespoonfuls of butter, one
teaspoonful of flour beaten together; half a cup boiling water; flavor with
extract lemon and boil until clear. Or serve with maple syrup.
APPLE FRITTERS.
Make a batter in the proportion of one cup sweet milk to two cups flour, a
heaping teaspoonful of baking-powder, two eggs beaten separately, one
tablespoonful of sugar and a saltspoon of salt; heat the milk a little more than
milk-
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