Spread either of these mixtures on the dough, fold over and tuck edges in well. Fry in plenty of oil or fat.
Sprinkle those containing the fruit mixture with sugar and cinnamon.
These may be served either hot or cold.
FRITTER BATTER
Mix and sift one and one-third cups of flour, two teaspoons of baking-powder, one-quarter teaspoon of salt, and add two-thirds cup of milk or water gradually, and one egg; well beaten. For fruit batter add a little sugar, for vegetables pepper and salt.
BELL FRITTERS
Stir three eggs until very light, then stir in one cup of sweet milk, then sift in three cups sifted flour; beat for ten minutes, then add three teaspoons of baking-powder and fry by spoonfuls in hot oil.
One-half this amount will be sufficient for three persons.
Serve with any sweet sauce.
APPLE FRITTERS
Choose four sour apples; pare, core and cut them into small slices. Stir into fritter batter and fry in boiling hot fat or oil. Drain on paper; sprinkle with powdered sugar and serve.
PINEAPPLE FRITTERS
Soak slices of pineapple in sherry or white wine with a little sugar and let stand one hour. Drain and dip slices in batter and fry in hot oil.
Drain on brown paper and sprinkle with powdered sugar.
Fresh pears, apricots and peach fritters made the same as pineapple fritters. Bananas are cut in slices or mashed and added to batter.
ORANGE FRITTERS
Yolks of two eggs beaten with two spoons of sugar, stir into this the juice of quarter of a lemon and just enough flour to thicken like a batter; add the beaten whites and dip in one slice of orange at a time, take up with a large kitchen spoon and lay in the hot oil or b.u.t.ter-subst.i.tute and fry a nice brown. Sprinkle pulverized sugar on top.
MATRIMONIES
Sift three cups of flour in a bowl, pour in two scant cups of sour milk, beat very thoroughly, add one teaspoon of salt, the well-beaten yolks of three eggs, mix well, then add the stiffly-beaten whites of the eggs and one level teaspoon of soda sifted with one teaspoon of flour. Mix well and fry at once in very hot b.u.t.ter or b.u.t.ter-subst.i.tute. Baste the grease over them with a spoon until they are nicely browned. Serve with preserves.
QUEEN FRITTERS
Put in a deep skillet on the fire one cup of water, one-fourth cup of fresh b.u.t.ter; when it comes to a boil, stir in one cup of sifted flour and continue stirring until the dough leaves the side of the skillet clean. Remove from the fire and when cool break in three eggs, one at a time, stirring continually. Add a little salt. Mix all well, then drop pieces about the size of a walnut into plenty of boiling b.u.t.ter or Crisco and fry a light brown. Drain, make an opening in each, fill with preserves and sprinkle with sugar; serve at once.
VEGETABLE FRITTERS
Cook the vegetables thoroughly; drain them, chop fine and add to the batter. Drop in boiling hot fat, drain and dry on paper.
CORN FRITTERS
Grate two cups of corn from the cob. Ears that are too old for eating in the ordinary method will serve very well for this. Mix with the corn one egg, beaten light, a cup of sweet milk into which has been stirred a bit of soda the size of a pea, two teaspoons of melted b.u.t.ter, a pinch of salt and enough flour to make a thin batter. Beat well together and fry on a griddle as you would cakes for breakfast.
ERBSEN LIEVANZEN (DRIED PEA FRITTERS)
Boil one cup of dried peas, pa.s.s through a hair sieve, pour into a bowl, add two ounces of b.u.t.ter rubbed to a cream, add also some soaked bread (soaked in milk), stir all into a smooth paste. Add salt, one teaspoon of sugar, one yolk and one whole egg; one ounce of blanched and pounded almonds. If too thick add more egg, if too thin more bread. Fry a nice brown.
SQUASH FRITTERS
Two cups of boiled squash, half a cup of flour, one teaspoon of baking-powder, one egg and two tablespoons of milk. It is a.s.sumed that the squash has been prepared as a vegetable, with seasoning and a little b.u.t.ter, and what is here used is a cold, left over portion of the same.
Mix baking-powder with the flour and add to the squash; add milk and stir all together. Beat egg and stir in. Have hot fat in pan and drop fritters from spoon into pan. When browned on both sides remove to hot platter.
FRENCH PUFFS (WINDBEUTEL)
Put one cup of water and one-quarter pound of b.u.t.ter on to boil. When it begins to boil stir in one-quarter pound of sifted flour. Stir until it leaves the kettle clean, take off the fire and stir until milk-warm, then stir in four eggs, one at a time, stirring until all used up.
Flavor with the grated peel of a lemon. Put on some rendered b.u.t.ter in a kettle. When the b.u.t.ter is hot, dip a large teaspoon in cold water and cut pieces of dough with it as large as a walnut, and drop into the hot b.u.t.ter. Try one first to see whether the b.u.t.ter is hot enough. Do not crowd--they want plenty of room to raise. Dip the hot b.u.t.ter over them with a spoon, fry a deep yellow and sprinkle powdered sugar over them.
SHAVINGS (KRAUS-GEBACKENES)
Sift about one pint of flour in a bowl, make a depression in the centre; break in five eggs, a pinch of salt, one teaspoon of ground cinnamon and one tablespoon of pulverized sugar. Mix this as you would a noodle dough, though not quite as stiff. Roll out very thin and cut into long strips with a jagging iron. Fry a light yellow. Roll on a round stick as soon as taken up from the fat or b.u.t.ter, sprinkle with sugar and cinnamon or grated peel of a lemon. Mix both thoroughly. Do not let the b.u.t.ter get too brown; if the fire is too strong take off a few minutes.
SNIP NOODLES, FRIED
Sift two cups of flour with three teaspoons of salt in it, make into a dough by adding enough sweet milk to make soft as biscuit dough. Break off small pieces and roll between the hands in the shape of croquettes.
Now put one-half cup of rendered b.u.t.ter in a skillet that has a top to it; when the b.u.t.ter is hot, lay in the pieces of dough (do not put too many in at one time), throw in one-half cup of cold water, put on the cover and let cook until the water is cooked out and noodles are brown on one side. Remove the cover and brown on the other side.
NOODLE PUFFS
Make a noodle dough with as many eggs as desired, roll out somewhat thin, cut in strips four inches long by one inch wide.
Have a skillet half full of boiling hot chicken fat; drop in the strips, a few at a time, baste with the hot grease until brown on both sides.
Remove to a platter, sprinkle generously with powdered sugar and cinnamon, and serve.
s...o...b..a.l.l.s (HESTERLISTE)
Mix one teaspoon of b.u.t.ter, one-fourth teaspoon of salt, one tablespoon of sugar with one egg. Add one tablespoon of cream, one teaspoon of brandy and flour to make stiff dough. Work the whole together with a spoon until the flour is incorporated with the other ingredients and you have a dough easily handled. Break the dough in pieces about the size of a walnut; roll each piece out separately just as thin as possible without tearing (the thinner the better), make three lengthwise slashes in the centre of each piece of dough after rolling out.
Heat a large deep skillet about half full with boiling hot b.u.t.ter or Crisco, drop in the s...o...b..a.l.l.s, not more than three at one time, brown quickly on one side, then on the other, turn carefully with a perforated skimmer as they are easily broken. Remove to a platter, sprinkle with powdered sugar and cinnamon and a few drops of lemon juice.