Page:The Pilgrim Cookbook.djvu/82

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78 PILGRIM COOK BOOK

Apple Fritters.

Pass through a sieve, 1 cup flour, 1 level teaspoonful baking powder, 1 level tablespoonful powdered sugar, and ¼ teaspoonful salt. Beat 1 egg until very light; add ¼ cup of milk, and stir it in to the dry ingredients. Then stir in two apples, pared, cored and cut in small bits. Have ready a kettle of hot fat; drop the batter into the fat by spoonfuls and let fry until delicately browned. Drain on soft paper, serve with powdered sugar or a jelly sauce. Bananas, peaches, (fresh fruits or canned) may be used. — Mrs. Anna A. Jaekel.

Banana Fritters.

Mix 1 cup flour, 1 teaspoon baking powder, 2 tablespoons sugar, ½ saltspoon of salt. Beat 1 egg light with ⅓ cup of milk, then add to dry ingredients. Then add 3 fine mashed bananas, and 1 tablespoon of lemon juice. Drop by the spoonful in deep fat and fry. Drain on paper and sprinkle with powdered sugar. — Mrs. W. C. Henrichs.

Doughnuts.

One cup sugar, 1½ cups milk, 1½ pints flour, 1 tablespoon butter or lard, 1 egg, 2 teaspoons baking powder, ½ teaspoon salt, a little nutmeg. Mix into a soft dough. Flour board well; roll out dough to the thickness of one-half inch, cut and fry a light brown in plenty of hot lard. Sift powdered sugar over. — Mrs. Carrie Smith.

Snow Ball Doughnuts.

One cup sugar, creamed with 4 level teaspoons of melted butter. Add 2 well beaten eggs, 1 cup sweet milk, 1 teaspoon grated nutmeg, flour to admit handling, and 2 rounded teaspoons baking powder, sifted well with flour. Roll to 1 inch thick, fry in lard a gold brown. Makes 3 dozen. — Mrs. G. Massman.

Buttermilk Doughnuts.

One cup sugar (heaping) ½ teaspoon salt, 1 tablespoon melted butter, 3 eggs, nutmeg (enough to flavor), 1 teaspoonful of baking soda dissolved in 1 cup butter milk. Add enough