Fritters, Or Pancakes

Make a batter of a pint of milk, three eggs, salt, and flour to make a rather thick batter. Beat it well, then drop it with a spoon into hot fat, and fry like doughnuts. These and the snow-fritters are usually eaten with sugar and cider, or lemon-juice.

Snow-Fritters

Stir together milk, flour, and a little salt, to make rather a thick batter. Add new-fallen snow in the proportion of a teacupful to a pint of milk. Have the fat ready hot at the time you stir in the snow, and drop the batter into it with a spoon. These pancakes are even preferred, by some, to those made with eggs.

Spanish Fritters

(Convenient For Using Stale Bread.)

Cut slices thick as your finger; divide them, and cut off the crust. Prepare the following mixture: beat well three eggs; add a pint of milk, a little salt, and nutmeg or cinnamon. Dip the bread in this; take out the pieces when a little soft, and fry on a buttered griddle. When nicely browned, lay them, fast as they are done, in a hot covered dish, and pour over each some melted sauce, such as you make for puddings. This is a nice dish for tea or dessert.

Roxbury Pancakes. (For breakfast.)

One pint of sour milk, one egg, three cups of rye-meal, one of Indian, half a cup of molasses, one small teaspoonful of saleratus, and also one of salt. Fry like doughnuts. Take a tablespoonful of the mixture, and, holding it low over the hot fat, scrape out with a knife, in such a way as to give it a round shape. Stir and shake them about constantly. Eat with sugar.