4 cupfuls mashed potato.
3/4 teaspoonful salt.
pound butter (melted).
1 pint milk.
2eggs (well beaten).
1 cupful boiled rice.
1 cupful milk.
1/4 teaspoonful soda (dissolved).
1 cupful flour.
2 teaspoonfuls butter (melted).
3eggs (well beaten).
Mix, and boil in deep lard, beating up the batter every time before dropping in more fritters.
To Vary them, add half a lemon-peel, grated; a little grated nutmeg, and one third of a cupful of Zante currants, rubbed through the flour, with four tablespoonfuls of sugar.
1/2 teaspoonful salt. l 1/2 cupfuls milk. 1/3 teaspoonful soda (dissolved).
Flour to make a thick batter.
Mix together, and beat well. Boil in deep lard. The peas or squash should be mashed smooth. The peas will mash more easily if wet gradually with a few spoonfuls of hot milk.
These are delicious. A good way to use squash or peas "left over."
1 pint grated sweet corn.
2eggs, beaten light.
1 cupful flour.
1/2 teaspoonful baking powder. 2/3 cupful butter melted (less will do). 1 cupful milk. 1 teaspoonful salt 1/4 teaspoonful pepper.
Mix well (one egg will do if you use the full amount of butter), and drop by spoonfuls into boiling lard. Each should be the size of an oyster.
It will take about twelve ears of corn to make a pint grated. This is a good way to use up corn which is no longer young. These fritters are favorites everywhere. They may be fried like griddle-cakes, if you choose, with but a little lard; in this case use only about two tablespoonfuls of flour.
6 ears corn.
A little salt and pepper.
1 egg (beaten light).
2 tablespoonfuls flour.
1 1/4 teaspoonful baking powder.
Slit each row of grains with a sharp knife, then scrape from the cob. Add the seasoning and egg. Mix the baking-powder with the flour, and stir it thoroughly through the corn. Drop by spoonfuls into boiling butter and lard mixed, just deep enough to cover the fritters.
Boiled corn may be used for these, though it is not so good. In this case use a little milk.
Oyster Fritters. (No. 1.)
Make a batter as for "Plain Fritters," using the liquor from the oysters in place of half the milk, and omitting salt. Dip each oyster in the batter, and boil in deep lard. Serve, with squares of lemon, on a small dish, to accompany them.
No. 2, The same as above, but make the batter thinner, and chop the oysters, which are then mixed through the batter. Use one half a tablespoonful of the batter to each fritter. Boil and serve as above.
1 cupful clams (chopped). 1 cupful milk. Salt and pepper.
1 egg (beaten well).
1/2 teaspoonful soda, dissolved.
(Measure the clams after they are taken from the shell.) Add the liquor from the clams to the milk. Add the egg, with salt and pepper, and flour enough for a rather thick batter. Then mix in the clams; and just before frying, beat in the soda. Use half a tablespoonful of batter to each fritter.
N. B. If you cannot get the clams already opened, see "To Open Clams."
1 pint corn meal. Boiling water. A little salt.
1 egg (beaten light). 1 tablespoonful cream or melted butter.
Pour over the corn meal enough boiling water to thoroughly moisten it. Let it stand a few minutes. Then add the other things. With floured hands make into balls, and boil in deep lard. Serve hot, with syrup, for breakfast, tea, or a plain dessert.
A few stale rolls.
1 cup milk.
2 tablespoonfuls sugar. 1/2 teaspoonful nutmeg.
Cut off the crust, and trim the rolls into round balls.
1/2 teaspoonful cinnamon.
3 eggs (yolks only).
1 cupful powdered crackers.
Mix the milk, sugar and spices in a deep pan. Lay the rolls in, and wet them thoroughly on all sides. Let them soak in the milk a few minutes. Then "Egg-and-crumb" them. Boil in deep lard. Drain, and serve hot with sauce for dessert.