The Pilgrim Cook Book/Fritters, Doughnuts, Pan-cakes
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Fritters, Doughnuts, Pan-cakes
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Fritters, Doughnuts, Pan-cakes 
Apple Fritters. 
Two cups flour, 2 tablespoons sugar, ¼ teaspoon salt, 1 cup milk, 1 egg, 4 teaspoons baking powder. Mix and sift dry ingredients, add beaten egg, to milk add tablespoon melted lard. Pare the apples cut in small pieces, and mix in batter, drop by spoonful into hot lard and fry until brown. — Mrs. F. Nyendorf.
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.
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 flour to be able to roll. (Do not get it too stiff.) Roll about ¼ inch thick, cut and fry in deep hot fat. Dust with powdered sugar. — Clara L. Kemnitz.
Potato Doughnuts. 
One cup mashed potatoes, 1 cup sugar, 3 eggs, 1 scant tablespoon butter, 1 teaspoon vanilla, 1 teaspoon lemon extract, ½ teaspoon salt, 2 teaspoons baking powder, 1 cup milk, and flour to make a soft dough. — Mrs. R. J. Frank.
Bread Crumb Pancakes. 
One pint sour milk, 1 cup bread crumbs, 2 eggs beaten, 1 tablespoon sugar, little salt, and flour enough to make the dough not too stiff. Just before baking add a scant teaspoon soda dissolved in a little hot water. — Marie Doederlein.
Cornmeal Pancakes. 
Two beaten eggs and beat into them a little sugar and a pinch of salt, add 2 cups milk, 1½ cups flour and 1½ cups cornmeal and 3 teaspoons baking powder. Sift the dry ingredients well together. These are light and spongy. — Mrs. H. W. Bruedigam.
Egg Pancake. 
Four eggs well beaten, 1½ cups flour, 1 pint milk, dessert spoon salt. Butter must be perfectly smooth like a heavy cream. Just before turning place a tiny bit of fat in center of pancake. Makes about 6 large pancakes. — Mrs. J. Semmlow.
Potato Pancakes. 
Peel and grate some raw potatoes, put in a coarse cloth and squeeze out as much of the water as possible. To one pint of the dry potatoes add 4 eggs, well beaten, 4 tablespoons of thick, sour cream, ½ teaspoon salt, and 2 tablespoons flour. Have half an inch of fat in frying pan and when smoking hot drop a spoonful of the mixture. When brown on one side turn and brown quickly on the other, and serve at once. — Mrs. R. Albrecht.
Potato Pancakes. 
Grate 10 good sized potatoes into a pan with cold water. When all are grated drain in a fine sieve or lay a piece of cheesecloth on a colander and press out all the water. To the pulp add 4 eggs and 1 teaspoon salt. Have the griddle very hot and well greased. Put in 2 tablespoons of batter and spread out into a flat cake. Bake to a crisp brown on both sides. Do not use the least bit of flour or they will be spoiled. — Mrs. O. A. Skibbe.
Strawberry Pancakes. 
Beat the yolks of 2 eggs and add a batter made of 1 cup flour, into which has been stirred 1 teaspoon baking powder, a large pinch salt, 1 cup milk and 1 teaspoon butter, melted. Beat all together, add 1 cup strawberries cut in halves and dredged with flour. Just before beginning to bake cakes fold in the stiffly beaten egg whites. Bake on a well greased griddle and serve with butter and powdered sugar. — Mrs. F. Schoenwolf.
Beat 3 eggs well; mix thoroughly 1 quart flour with 3 teaspoons baking powder, add ½ cup butter to this; add the eggs and enough milk to make a thin batter which will pour easily. — Miss L. Gansz.
One pint of sour milk 3 tablespoons melted butter, 3 eggs beaten separately, 1 teaspoon soda dissolved in a little warm water; add a little salt and stir in enough flour to make a stiff batter. Bake upon waffle irons. — Mrs. Albrecht.