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The 1918 Fanny Farmer Cookbook
V, and fry and serve same as other fritters.
1
1
1
2
Fruit Fritters
Fresh peaches, apricots, or pears may be cut in pieces, dipped in batter, and fried same as
other fritters. Canned fruits may be used, after draining from their syrup.
Cauliflower Fritters
Cold cooked cauliflower
Batter V
Salt and pepper
Sprinkle pieces of cauliflower with salt and pepper and dip in Batter I or V. Fry in deep fat,
drain on brown paper.
and
1
3
Fried Celery
Celery cut in three−inch
pieces
Salt and pepper
Batter I, III, or
V
Parboil celery until soft, drain, sprinkle with salt and pepper, dip in batter, fry in deep fat, and
drain on brown paper. Serve with Tomato Sauce.
1
4
Sardines Fried in Batter
Drain fish and pour over boiling water to free from oil, then remove skins. Dip in Batter III,
fry
in deep fat, and drain on brown paper. Serve with Hot Tartare Sauce.
1
5
Tomato Fritters
can tomatoes
1
6
1
1
teaspoon salt
cloves
Few grains cayenne
/8 cup sugar
Chapter XXII − ENTRÉES
400
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