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(Pancakes, Fritters, Etc.) - (The International Jewish Cook Book)

Choose four sour apples; pare, core and cut them into small slices. Stir
into fritter batter and fry in boiling hot fat or oil. Drain on paper;
sprinkle with powdered sugar and serve.

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Soak slices of pineapple in sherry or white wine with a little sugar and
let stand one hour. Drain and dip slices in batter and fry in hot oil.
Drain on brown paper and sprinkle with powdered sugar.
Fresh pears, apricots and peach fritters made the same as pineapple
fritters. Bananas are cut in slices or mashed and added to batter.

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Pare and core 4 large tart apples. Cut each apple into about 4 round
slices and allow the sliced apples to lie a couple of hours in a dish
containing 2 tablespoonfuls of brandy, mixed with a half teaspoonful
of cinnamon and a half teaspoonful of sugar. Drain the sliced apples,
then a few at a time should be dropped in the following batter,
composed of: 1 cup of flour sifted with 1/2 teaspoonful of Royal
baking powder, 1/4 teaspoonful of salt, add the yolks of 2 eggs and 1
cup of milk to form a smooth batter, then add the stiffly-beaten
whites of eggs. Fry light brown, in deep, hot fat, and sift over
powdered sugar. "Fried Apples" are an appetizing garnish for pork
chops; the apples should be cored, _not pared_, but should be sliced,
and when cut the slices should resemble round circles, with holes in
the centre. Allow the sliced apples to remain a short time in a
mixture of cinnamon and brandy, dry on a napkin, and fry in a pan,
containing a couple of tablespoonfuls of sweet drippings and butter.

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3 Apples--2d.

Frying Batter--1d.

Hot Fat



Total Cost--4d.

Time--5 Minutes.

Peel and slice up the apples into rounds, take out the core
with a small round cutter. Make frying batter by directions given
elsewhere, and flavour with lemon juice. Dip in the pieces of apple,
plunge into plenty of hot fat, and fry till a good colour. Drain on
kitchen paper, pile high on a dish, and sprinkle well with sugar; serve
very hot.

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French Apple Fritters.

Make a rich pie-dough. Line a buttered pie-dish with the dough; then
slice three onions very thin and let cook in hot butter until tender;
add a pinch of salt. Fill the pie with the onions, cover the top with
cream and let bake in a moderate oven until done. Serve hot or cold.

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1 cup flour
1-1/2 teaspoons Dr. Price's Baking Powder
1/4 teaspoon salt
1 egg
2/3 cup milk
Sift dry ingredients together; add beaten egg and milk; beat until

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1/2 pound cornflour
1/4 pound butter
1/4 pound white sugar
1 or 2 eggs
1/2 ounce ginger powder.
Work all the ingredients together on a marble slab, to get the paste all
of the same consistency. Make it into balls as big as walnuts, flattening
them slightly before putting them into the oven. This sort of gingerbread
keeps very well.
[_L. L. B. d'Anvers_.]

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From MRS. BELLE H. PERKINS, of Louisiana, President of State Board,
Lady Manager.
One teacup of rice well boiled and mashed, one small coffee cup of
sugar, two tablespoons yeast, three eggs and flour sufficient to make
a thick batter; beat the whole well together and fry in hot lard. Be
careful not to have the batter too thin, or it will not fry well.

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Apple Fritters


Three tart apples, two eggs; one cup milk; one teaspoonful salt; about

one and one half cups of flour; one teaspoonful baking powder. Pare

and core the apples; cut them into rings; dust with sugar and cinnamon;

stand aside to use. Beat eggs without separating until light; add milk,

salt and sufficient flour to make a soft batter; beat well and add the

baking powder; beat again; Have ready very hot a deep pan of lard, dip

each ring of apple in the batter, drop it in the fat and fry until

brown. Serve hot, dusted with powdered sugar.

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Apple Fritters

Take four or five tart, mellow apples, pare and cut them in slices, and

soak them in sweetened lemon-juice. Make a batter of a quart of milk, a

quart of flour, eight eggs--grate in the rind of two lemons, and the

juice and apples. Drop the batter by the spoonful into hot lard, taking

care to have a slice of apple in each fritter.

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Apple Fritters

Pare six large apples and cut out the cores; cut them in slices as thick

as a half-crown piece. Mix half a pint of cream and two eggs with flour

into a stiff batter, put in a glass of wine or brandy, a little

lemon-peel, shred very fine, two ounces of powder-sugar: mix it well up,

and then put in the apples. Have a pan of hog's lard boiling hot; put in

every slice singly as fast as you can, and fry them quick, of a fine

gold colour on both sides; then take them out, and put them on a sieve

to drain; lay them on a dish, and sprinkle them with sugar. For fritters

be careful that the fat in which you fry them is quite sweet and clean.

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