Fritters

Fritter batter may be used for fruit, vegetables or meat fritters. With very acid fruits, it is a help to add a little sugar to the batter.

In using apples, use only tart apples that will cook very quickly. They must be sliced very thin. In making banana fritters it is better to leave the banana whole, as it makes an attractive shape. It will cook through and still not be soft nor discolored.

Fritters that are served as dessert should be rolled in powdered sugar. The lard in which fritters are cooked should not be too hot. When the fritters are cooked they should be drained on brown paper.

Fritter Batter

1 egg.

1/4 tsp. salt.

3/4 c. milk.

1 1/4 c. flour.

1 tsp. baking powder.

Beat egg lightly, add milk, then the dry ingredients, and beat well. It is well to try a little of the batter, and if it seems too thin add a little more flour.

Japanese Fritters

2 eggs.

1 c. milk.

1 tbsp. sugar.

1 tsp. flavoring.

1-inch cubes of bread, some fine bread crumbs.

Mix egg, milk, sugar together, and pour over the cubes of bread. Then roll the cubes into fine crumbs and fry in deep fat till golden brown. Drain on brown paper, and roll in powdered sugar, and serve with lemon sauce.

Lemon Sauce

1/2 c. brown sugar.

1 tbsp. corn starch.

1 c. boiling water.

2 tbsp. butter.

Grated rind and juice of 1/2 lemon.

Pinch of salt and grated nutmeg.

Cream butter, corn starch and sugar together. Add boiling water, lemon, salt and nutmeg, and cook for 15 minutes, stirring constantly.

Marshmallow Sauce

Boil 3/4 cup sugar and 1/4 cup milk for six minutes without stirring until syrup threads. Set aside to cool. When lukewarm beat until thick and white. Set the pan in boiling water and stir till thin enough to pour (then stir 1/4 pound marshmallows and 2 tablespoons water until smooth). Pour syrup over melted marshmallows and beat thoroughly. Keep warm while in use.