Virginia Cookery-book

Provide one quart of fresh milk ; sift one quart of fine flour and mix it to a paste with half the milk ; put the other half on the fire in a preserving-kettle, and as soon as it boils thicken it with the paste, and stirring steadily let it cook until very well done ; then set it aside to cool in a large bowl or pan. Meanwhile beat separately, until perfectly light, the whites and yolks of ten eggs, mix them, and add to the batter a spoonful at a time until all is in. Add a teaspoonful of salt. Have a small oven ready, half -full of boiling lard ; drop into it, for each fritter, not quite a spoonful of the batter, and take the fritters out with a perforated ladle before they turn dark. Begin to fry your fritters before the meat dinner is taken up, and when fried a pretty, brown put them into a colander, so that every particle of lard may drain from them. Eat with hot, boiled molasses, wine and sugar, or any sweet sauce that you like best. Bell Fritters. Put one quart of water into a kettle, with a large spoonful of butter ; set it on a slow fire, and stir into it by degrees one quart of flour, adding a teaspoonful of salt. When perfectly smooth pour it into a dish to cool ; then beat six eggs very light, the whites and yolks separately, and then knead all together. Make the dough into small balls and drop into boiling lard ; when of a light-brown dish them. This quantity will serve a family of eight persons. One pound of lard should be allowed for the frying. Rice Fritters. A pint of rice boiled soft, and a table-spoonful of butter added while it is hot. Beat up three eggs very Ught, and add them to the rice after it has become cool. Make into balls, and fry in boiling lard. Eat with molasses for a plain dessert. Puff Fritters. To one pint of milk put eight spoonfuls of flour, mixing them well together. Grease a pan well, and in it scald this batter well, stirring all the time that it is upon the fire. When removed and cold, add fourteen eggs well beaten. Mix all together until perfectly smooth, beat until light, and drop from a spoon into boiling lard, like other fritters. Apple Fritters. (Mn. Maria BaDdolph.) Pare some apples, and cut them in thin slices ; put them in a bowl, with a glass of brandy, some white wine, a quarter of a pound of pounded sugar, a little cinnamon finely powdered, and the rind of a lemon grated ; let them stand some time, turning them over frequently; beat two eggs very light; add one quarter of a pound of flour, a table - spoonful of melted butter, and as much cold water as will make a thin batter; drip the apples on a sieve, mix them with the batter; take one slice 303 VmQimA COOKBUTBOOK, with a spoonful of batter to each fritter ; fry them quickly of a light-brown, drain them well, put them in a dish^ sprinkling sugar over each, and glaze them nicely. Spanish Fritters. Make up a quart of flour, with one egg well beaten, a large spoonful of yeast, and as much milk as will make it a little softer than muffin dough ; mix it early in the morning ; when well risen work in two spoonfuls of melted butter, make it into balls the size of a walnut, and fry them a light-brown in boiling lard, and eat them with molasses or the sauce given just below. Snow-flake Sauce. Take half a pound of nice butter, a pound of sugar (pulverized if possible), and a teacupful of sweet but rich cream. Wash the salt carefully from the butter, and cream it well, then put in the sugar, which must also be creamed with the butter. Put the cream into a pitcher, and then as you stir the butter and sugar pour this into it in as small a stream as possible — this being necessary in order to get the butter and cream to mix smoothly. Season with lemon or vanilla.