|On the road leading north from Manchester, in eastern Kentucky, to Booneville, twenty miles away, stood, in 1862, a wooden plantation house of a somewhat better quality than most of the dwellings in that region. The house was destroyed by ... Read more of The Spook House at Scary Stories.ca|| Informational|
Other Recipes from PANCAKES, FRITTERS, Etc.Fruit Wheels
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APPLE FRITTERS(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.
PINEAPPLE FRITTERSSoak 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.
APYL KUKLEIN (APPLE FRITTERS)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.
APPLE FRITTERS3 Apples--2d.
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
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.
APPLE FRITTERS1 cup flour
1-1/2 teaspoons Dr. Price's Baking Powder
1/4 teaspoon salt
2/3 cup milk
Sift dry ingredients together; add beaten egg and milk; beat until
APPLE FRITTERS1/2 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_.]
APPLE FRITTERSFrom MRS. BELLE H. PERKINS, of Louisiana, President of State Board,
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.
Apple FrittersMRS. HARRY LAURIE.
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.
Apple FrittersTake 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.
Apple FrittersPare 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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