The 1918 Fanny Farmer Cookbook

Batter II

Core, pare, and cut apples in one−third inch slices. Sprinkle with powdered sugar and few

drops lemon juice; cover, and let stand one−half hour. Drain, dip pieces in batter, fry in deep

fat, and drain. Arrange on a folded napkin in form of a circle, and serve with Sabyon or Hard

Sauce.

Banana Fritters I

bananas

/2 tablespoon lemon

juice

Powdered sugar

tablespoons Sherry

wine

/2 rule Batter V

Remove skins from bananas. Scrape bananas, cut in halves lengthwise, and cut halves in two

pieces crosswise. Sprinkle with powdered sugar, lemon juice, and wine; cover, and let stand

thirty minutes; drain, dip in batter, fry in deep fat, and drain on brown paper. Sprinkle with

powdered sugar, and serve on a folded napkin.

Banana Fritters II

bananas

/4 teaspoon salt

cup bread flour

/4 cup milk

teaspoons baking

powder

egg

tablespoon

powdered sugar

tablespoon lemon

juice

Mix and sift dry ingredients. Beat egg until light, add milk, and combine mixtures; then add

lemon juice and banana fruit forced through a sieve. Drop by spoonfuls, fry in deep fat, and

drain. Serve with Lemon Sauce.

Orange Fritters

Peel two oranges and separate into sections. Make an opening in each section just large

enough

to admit of passage for seeds, which should be removed. Dip sections in Batter II, III, IV, or

Chapter XXII − ENTRÉES

399