The Cook County cook book

CORN FRITTERS.— To 2 cups of corn add 2 or 3 well-beaten eggs, 3 tablespoons of cream or new milk and a small cup of flour, with a little salt. Drop in spoonful into hot fat and fry a light brown. Or else cook them on the griddle-iron like any other cakes. — ^Mrs. E. D. Kelley, Winnetka, 111. CORNMEAL FRITTERS.— 1 cup cornmeal, 1 level teaspoon salt, 1 tablespoon shortening, 1 tablespoon sugar. Stir boiling water over these ingredients mixed till it reaches the consistency of hasty pudding; when cool stir in 2 eggs (1 egg will do), add 1 cup sour milk, 1 teaspoon sodaFry in hissing fat. Dip from bottom of batter. — Mrs. Almond Case, Palatine, III. CUCUMBER FRITTERS.— Slice thin an old cucumber, and leave in salted water for 1- hr., drain; for the batter use 3 eggs, 1 pt. of milk, 1 teaspoon of baking powder, sifted with flour sufficient to make it the consistency of pancakes; add the cucumbers, and drop a spoonful in a hot spider, well 'buttered; turn as soon as brown, or add flour, and fry in hot lard. — Eloise Jennings, Winnetka, 111. ECONOMICAL FRITTERS.— Take any small bits of leftover meat, fish, fowl, vegetable, rice, macaroni, fresh or cooked fruit; stale bread, cracker, cake or cooky crumbs; add to 1 egg, well beaten; mix thoroughly; add 1 cup milk, enough of flour to make a stiff batter and season according as ingredients demand. Fry in bubbling fat. — Mabel Sturtevant, 105 S. Deariborn St., Chicago, 111. FRENCH FRITTERS.— Put 1 cup of flour into a bowl, beat the yolks of 2 eggs; add 1 cup of cold water and stir this gradually into the flour and beat vigorously; add ]/2 teaspoon salt and 1 teaspoon of melted butter and stir in the whites of the eggs beaten to a stiff froth, and stand away for at least 2 hrs., but not longer than 12 hrs. Fruit fritters, as apple, orange, pineapple, peach, pear, banana, etc., may be made by dipping slices into this batter and frying. — ^Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. ORANGE FRITTERS.— Make a batter of 3 eggs, 2 cups of milk, Ij^ cups of prepared flour and a pinch of salt. Dip into this the slices of 6 sweet oranges, and fry them in boiling lard. Drain in a colander on white paper, and eat hot with a sauce made by creaming 2 tablespoons of butter in 1 cup of sugar, flavoring with lemon juice and cooking with 1 cup water. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. PEACH FRITTERS.— Peel the peaches, split each in two, and take out the stones; dust a little powdered sugar over them; dip each piece in the batter, and fry in hot lard. A sauce to be served with them may be made as follows: Put 1 oz. of butter in a saucepan, and whisk it to a cream; add 4 oz. of sugar gradually. Beat the yolks of 2 eggs; add to them a dash of nutmeg, and a gill each of cold water and rum; stir this into the lukewarm batter, and allow it to heat gradually. Stir constantly until of a smooth, creamy consistency, and serve. This batter is made as follows: Beat the yolks of 3 eggs; add to them 1 cup of milk, or 5^ cup, a saltspoon of salt, 4 oz. of flour; mix. Use more milk if flour is old.^Mrs. Conklin, 914 N. 5th Ave., Maywood, 111.