Plain Fritters

Beat two eggs together until light, add to them one cup of milk, a half-teaspoonful of salt, and sufficient flour to make a thin batter that will pour from a spoon. Beat until smooth. Have ready a deep pan of hot fat; add two teaspoonfuls of baking-powder to the batter, mix thoroughly, and drop by spoonfuls into the hot fat. When brown on one side, turn and brown on the other; take out with a skimmer, and serve very hot. Do not pierce them with a fork, as it allows the steam to escape and makes the fritter heavy.

French Fritters

1 cup of flour 1/2 cup of cold water

2 eggs

1 tablespoonful of olive oil 1/2 teaspoonful of salt

Put the flour into a bowl; beat the yolks of the eggs, add the cold water and stir this gradually into the flour; now add more water, if necessary, and give a good, vigorous beating. Add salt and oil, and then stir in the whites of the eggs beaten to a stiff froth, and put away for at least two hours, but not longer than twelve hours. Put a pan of dripping or oil on to heat; when hot (3600 Fahr.), dip up a spoonful of the batter, and quickly slide it into the fat; when brown on one side turn and brown on the other.

When done, take out with a skimmer, drain on soft, brown paper, dredge with powdered sugar, and serve.

Fruit fritters are made by dipping the fruit into this batter and then frying.

Tolly Boys

1 pint of rye meal 1/2 cup of Indian meal 1/2 teaspoonful of salt

2 tablespoonfuls of molasses

1 teaspoonful of cinnamon

1 cup of wheat flour

2 large teaspoonfuls of baking-powder or one teaspoonful of cream of tartar, and a half-tea-spoonful of soda

2 eggs

Mix the rye meal, flour, Indian meal, cinnamon, salt and baking-powder well together; then add the eggs, well beaten, two tablespoonfuls of molasses, and cold water enough to make a very thick batter; beat well and drop by spoonfuls into boiling fat. Brown on one side, then turn and brown on the other. Take out with a skimmer, and serve very hot.

The batter should be quite thick, almost like a soft dough.

Nun's Butter should accompany these fritters.

Japanese Fritters

Cut stale bread into slices a half-inch thick, then cut the slices in pieces about two inches square. Make a French Fritter batter, soak these squares in the batter for about one minute, and fry in boiling fat. When done, take out with a skimmer, drain on brown paper, and serve very hot.

Snow Fritters

1 egg 1 1/2 cups of flour

1/2 pint of milk

1/2 teaspoonful of salt

1 pint of snow

Beat the egg until light, add to it the milk, then the salt and flour, give a thorough and continuous beating for five minutes. Have ready a pan of boiling fat, stir the snow lightly into the batter, drop by spoonfuls into the boiling fat, and fry until a nice brown.

Queen Fritters

Make a batter and filling the same as for Cream Puffs (see recipe for Cream Puffs). Have ready a frying-pan of hot lard. With two teaspoons roll the batter into balls about the size of a hickory-nut. As you make each ball, drop it into the boiling fat, fry and turn until they have swollen the size of an egg. When done, take out carefully with a skimmer, drain, dust with powdered sugar, and stand one side to cool. When cold, split one side with a sharp knife, put a teaspoonful of the filling into the fritter, close, and so continue until all are filled. Serve cold.