The Pilgrim Cook Book/Fritters, Doughnuts, Pan-cakes
Fritters, Doughnuts, Pan-cakes
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.
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.
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.
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.
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.
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.
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.
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.