Three eggs, well beaten, a little salt, flour enough to mix hard ; roll
thin as paper; cut into fingers and give them a twist. Fry in hot lard,
hotter than for common fried cakes.
RASPBERRY FRITTERS.
Make a batter of a pint of milk, one egg, a little salt and enough flour
to make a mixture that will drop from a spoon. Add a cup of fine
raspberries, with a tablespoonful of granulated sugar mixed with them.
Fry in hot lard and dash with powdered sugar.
CORN FRITTERS.
Two cups of grated corn, two eggs, one cup of milk, flour for thin
batter, a pinch of soda, salt, one tablespoonful melted butter✪ Corn Fritters. Mix and
fry as you would griddle cakes.
396 FRITTERS.
CREAM FRITTERS.
Beat three eggs to a froth, add half a pint of cream, the same of
milk, a teaspoonful of salt, one pint flour, two teaspoonfuls baking pow-
der; stir to a smooth batter; fry in hot lard the same as doughnuts.
These are good hot or cold. Serve with sweetened cream or maple
molasses.
APPLE FRITTERS.
Beat three eggs very lightly, then stir in one teaspoonful of salt, one-
half cup of sugar, one pint of milk, two cups of chopped apple and
two cups of flour. Flavor with nutmeg. Stir all well together and fry
in lard as pancakes. Sift sugar over them and send to the table.
DOUGHNUTS.
One pint sour milk, one cup sugar, two eggs, one teaspoonful of soda,
half a small cup of lard, nutmeg to flavor. Mix to a moderately stiff
dough, roll half an inch thick, cut in rings or twists, drop into boiling
lard and fry light brown.
MOONSHINES.
Roll a coffee cup of pale yellow sugar ; then add the yolks of six
eggs and a pinch of salt ; beat well and pour into the flour -tray and
work into a soft dough ; roll very thin and cut out with a tumbler, drop
into a frying pan of hot lard and cook quickly. When done, sift white
sugar over them.
HOMINY CROQUETTES.
To a cup of cold, boiled hominy (small grained), add a tablespoon-
ful of melted butter, and stir hard, moistening by degrees with a cup-
ful of rich milk, beating to a soft paste. Put in a teaspoonful of sugar,
and, lastly, a well-beaten egg. Roll into oval balls and dip into beaten
egg, then into cracker crumbs, and fry in hot lard. Flour your hands
before rolling them.
BREAD FRIED CAKES.
Take any bits of bread you may have left after meals ; soak them in
milk, or milk and water, until perfectly soft ; mash fine ; add two eggs,
pinch of soda, salt to taste, and enough flour to make them fry nicely ;
drop the spoonfuls into hot butter or lard. These are inexpensive and
good, and a better way to use dry bread, than in puddings.
CRULLERS.
Two coffee cups sugar, one of sweet milk, three eggs, a heaping table-
spoon of butter, three teaspoonfuls baking powder mixed with six cups of
GRIDDLE CAKES. . 397
flour, half a nutmeg1, a level teaspoonful of cinnamon. Beat eggs, sugar
and butter together , add milk, spice and flour ; put another cup of flour
on molding-board, turn the dough out on it and knead until stiff
enough to roll out to a quarter-inch thick ; cut in squares ; make three
or four long incisions in each square ; lift by taking alternate strips
between the finger and thumb ; drop in hot lard and cook as doughnuts. ✪ Doughnuts
Page 342 · 2 recipe records on this page
Presented as published in 1886. 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
Three eggs, well beaten, a little salt, flour enough to mix hard ; roll thin as paper; cut into fingers and give them a twist. Fry in hot lard, hotter than for common fried cakes.
RASPBERRY FRITTERS.
Make a batter of a pint of milk, one egg, a little salt and enough flour to make a mixture that will drop from a spoon. Add a cup of fine raspberries, with a tablespoonful of granulated sugar mixed with them. Fry in hot lard and dash with powdered sugar.
CORN FRITTERS.
Two cups of grated corn, two eggs, one cup of milk, flour for thin batter, a pinch of soda, salt, one tablespoonful melted butter. Mix and fry as you would griddle cakes.
396 FRITTERS.
CREAM FRITTERS.
Beat three eggs to a froth, add half a pint of cream, the same of milk, a teaspoonful of salt, one pint flour, two teaspoonfuls baking powder; stir to a smooth batter; fry in hot lard the same as doughnuts. These are good hot or cold. Serve with sweetened cream or maple molasses.
APPLE FRITTERS.
Beat three eggs very lightly, then stir in one teaspoonful of salt, onehalf cup of sugar, one pint of milk, two cups of chopped apple and two cups of flour. Flavor with nutmeg. Stir all well together and fry in lard as pancakes. Sift sugar over them and send to the table.
DOUGHNUTS.
One pint sour milk, one cup sugar, two eggs, one teaspoonful of soda, half a small cup of lard, nutmeg to flavor. Mix to a moderately stiff dough, roll half an inch thick, cut in rings or twists, drop into boiling lard and fry light brown.
MOONSHINES.
Roll a coffee cup of pale yellow sugar ; then add the yolks of six eggs and a pinch of salt ; beat well and pour into the flour -tray and work into a soft dough ; roll very thin and cut out with a tumbler, drop into a frying pan of hot lard and cook quickly. When done, sift white sugar over them.
HOMINY CROQUETTES.
To a cup of cold, boiled hominy (small grained), add a tablespoonful of melted butter, and stir hard, moistening by degrees with a cupful of rich milk, beating to a soft paste. Put in a teaspoonful of sugar, and, lastly, a well-beaten egg. Roll into oval balls and dip into beaten egg, then into cracker crumbs, and fry in hot lard. Flour your hands before rolling them.
BREAD FRIED CAKES.
Take any bits of bread you may have left after meals ; soak them in milk, or milk and water, until perfectly soft ; mash fine ; add two eggs, pinch of soda, salt to taste, and enough flour to make them fry nicely ; drop the spoonfuls into hot butter or lard. These are inexpensive and good, and a better way to use dry bread, than in puddings.
CRULLERS.
Two coffee cups sugar, one of sweet milk, three eggs, a heaping tablespoon of butter, three teaspoonfuls baking powder mixed with six cups of
GRIDDLE CAKES. . 397
flour, half a nutmeg, a level teaspoonful of cinnamon. Beat eggs, sugar and butter together , add milk, spice and flour ; put another cup of flour on molding-board, turn the dough out on it and knead until stiff enough to roll out to a quarter-inch thick ; cut in squares ; make three or four long incisions in each square ; lift by taking alternate strips between the finger and thumb ; drop in hot lard and cook as doughnuts.
Records on this page
Corn FrittersDoughnuts