Mrs. E. R. Harmon.
One quart of sweet milk, one cup syrup, one teaspoon
soda, two teaspoons cream tartar, little salt ; mix cream
tartar in Graham flour, soda in the milk, and make it as
stiff with the flour as will make it drop easily from the
spoon into muffin rings.
POP OVEES.
Mrs. Andrews.
One cup milk, one cup flour, one egg, beaten sepa-
rately. Bake in cups, a tablespoon to each cup.
POP OVEES.
S. S. Pierce.
One cup flour, one cup milk, one egg, piece butter size
of a walnut, a little salt✪ Pop Ovees ; to be baked in scallops in a very
quick oven. This rule makes twelve.
20
306 THE HOME COOK COOK.
POP OVEES.
Mrs. King.
Three cups of milk, three cups flour, three eggs, a little
salt, one tablespoon melted butter put in the last thing ;
two tablespoons to a puff.
COEN POP OVERS.
Mrs. A. T. Hall.
One pint sweet milk scalded ; stir into the hot milk a
coffeecup of corn meal, a piece of butter half the size of
an egg, a little salt, three eggs well beaten✪ Corn Pop Overs, and stirred in
the last thing. No soda.
EOSETTES.
Mrs. A. S. Ewing.
Mix a quart of milk into a pint of flour, beat the whites
and yolks of three eggs separately, one tablespoon of
butter cut fine into the mixture, half teaspoon salt ; add
the stiffly beaten whites of eggs last of all. Bake in well
warmed and greased rosettes✪ Rosettes or muffin pans.
PUFFS.
Mrs. Wren.
Two eggs beaten separately, two cups of milk, two cups
of flour, butter the size of a walnut✪ Puffs ; drop into hot irons
and bake quickly.
YPSILANTI COCOANUT PUFFS.
One grated cocoanut, a little over one-half pound pul-
verized sugar stirred in the whites of three eggs, beateir
VALUABLE KECIPES. 307
light ; drop in small cakes on a dripping pan. Bake in a
very quick oven.
PUFFS.
Four cups of milk, four cups of flour, four eggs, butter
the size of two eggs ; put in cups half full, and bake for
tea or breakfast.
GExiHAM PUFFS.
Mrs. O. S. Wheelock.
One pint of Graham flour, one egg, teaspoon salt, one
tablespoon baking powder ; wet with milk or water.
FRITTEES.
Mrs. Brown.
One pint sweet milk, four eggs, one quart flour and three
teaspoons baking powder sifted together. Serve warm
with maple syrup.
FEITTERS.
Mrs. E. R. Harmon.
Four eggs, one quart of milk, a little salt ; stir a little
stiffer than pancakes, and fry in hot lard .
FEITTEES.
M.
One pint boiling water, one tablespoon butter, one pint
flour, stirred into water while boiling ; let it cool a little,
and add four eggs, one at a time. Fry in hot lard when
the steam rises.
308
THE HOME COOK BOOK.
FEITTEES OE PUFFS.
M.
One pint milk in sauce-pan ; when it boils, stir in flour
until very thick; when cold, mix with six well-beaten
eggs, one tablespoon sugar, one-half nutmeg, grated peel
of small lemon, one tablespoon brandy. Beat well for
fifteen minutes. It should be thicker than pancake bat-
ter. Drop into hot lard. Sprinkle with powdered sugar
or spiced sugar.
FEENCH FEITTEES. ✪ Fritters
Page 122 · 6 recipe records on this page
Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Mrs. E. R. Harmon. One quart of sweet milk, one cup syrup, one teaspoon soda, two teaspoons cream tartar, little salt ; mix cream tartar in Graham flour, soda in the milk, and make it as stiff with the flour as will make it drop easily from the spoon into muffin rings.
POP OVERS.
Mrs. Andrews.
One cup milk, one cup flour, one egg, beaten separately. Bake in cups, a tablespoon to each cup.
POP OVERS.
S. S. Pierce.
One cup flour, one cup milk, one egg, piece butter size of a walnut, a little salt ; to be baked in scallops in a very quick oven. This rule makes twelve.
POP OVERS.
Mrs. King.
Three cups of milk, three cups flour, three eggs, a little salt, one tablespoon melted butter put in the last thing ; two tablespoons to a puff.
CORN POP OVERS.
Mrs. A. T. Hall.
One pint sweet milk scalded ; stir into the hot milk a coffeecup of corn meal, a piece of butter half the size of an egg, a little salt, three eggs well beaten, and stirred in the last thing. No soda.
ROSETTES.
Mrs. A. S. Ewing.
Mix a quart of milk into a pint of flour, beat the whites and yolks of three eggs separately, one tablespoon of butter cut fine into the mixture, half teaspoon salt ; add the stiffly beaten whites of eggs last of all. Bake in well warmed and greased rosettes or muffin pans.
PUFFS.
Mrs. Wren.
Two eggs beaten separately, two cups of milk, two cups of flour, butter the size of a walnut ; drop into hot irons and bake quickly.
YPSILANTI COCOANUT PUFFS.
One grated cocoanut, a little over one-half pound pulverized sugar stirred in the whites of three eggs, beaten
light ; drop in small cakes on a dripping pan. Bake in a very quick oven.
PUFFS.
Four cups of milk, four cups of flour, four eggs, butter the size of two eggs ; put in cups half full, and bake for tea or breakfast.
GRAHAM PUFFS.
Mrs. O. S. Wheelock.
One pint of Graham flour, one egg, teaspoon salt, one tablespoon baking powder ; wet with milk or water.
FRITTERS.
Mrs. Brown.
One pint sweet milk, four eggs, one quart flour and three teaspoons baking powder sifted together. Serve warm with maple syrup.
FRITTERS.
Mrs. E. R. Harmon.
Four eggs, one quart of milk, a little salt ; stir a little stiffer than pancakes, and fry in hot lard .
FRITTERS.
M.
One pint boiling water, one tablespoon butter, one pint flour, stirred into water while boiling ; let it cool a little, and add four eggs, one at a time. Fry in hot lard when the steam rises.
FRITTERS OR PUFFS.
M.
One pint milk in sauce-pan ; when it boils, stir in flour until very thick; when cold, mix with six well-beaten eggs, one tablespoon sugar, one-half nutmeg, grated peel of small lemon, one tablespoon brandy. Beat well for fifteen minutes. It should be thicker than pancake batter. Drop into hot lard. Sprinkle with powdered sugar or spiced sugar.
FRENCH FRITTERS.
Records on this page
Pop OveesGraham PuffsCorn Pop OversRosettesPuffsFritters