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Other Recipes from GermanThe Many Uses Of Stale Bread
Croutons And Crumbs
"german" Egg Bread
Bread And Rolls
"bucks County" Hearth-baked Rye Bread (as Made By Aunt Sarah)
"frau Schmidts" Good White Bread (sponge Method)
Excellent "graham Bread"
Graham Bread (an Old Recipe)
"mary's" Recipe For Wheat Bread
"frau Schmidts" Easily-made Graham Bread
Frau Schmidts "quick Bread"
An "oatmeal Loaf"
Aunt Sarah's White Bread (sponge Method)
Recipe For "pulled Bread"
Aunt Sarah's "hutzel Brod"
Aunt Sarah's White Bread And Rolls
Aunt Sarah's Raised Rolls (from Bread Dough)
"polish" Rye Bread (as Made In Bucks County)
Perfect Breakfast Rolls
BANANA FRITTERS(German) - (Pennsylvania Germans)
From one banana was made 4 fritters. The banana was halved, cut
lengthwise and then cut cross-wise. The batter will do for all fruits,
clams, corn or oysters. Make a sauce of the liquor, mixed with same
quantity of milk, with a tablespoon of butter added, chopped parsley
and flour to thicken. When making oyster or clam fritters use same
rule as for fruit fritters, using clam juice and milk instead of all
For the "fritter batter," sift together 1 pint of flour, 2
teaspoonfuls baking powder and a pinch of salt. Stir slowly into it a
pint of milk, then the well-beaten yolks of 3 eggs, and, lastly, the
stiffly-beaten whites of eggs. Beat hard for a few minutes and fry at
once in smoking hot fat. Orange sections make delicious fritters, or
halves of fresh or canned peaches may be used.
Allow the bananas to stand one-quarter hour in a dish containing a
small quantity of lemon juice and sugar before putting them in the
batter. Lay the slices of bananas or sections of orange in the batter,
then take up a tablespoonful of the batter with one slice of banana
for each fritter, drop into hot fat one at a time, and fry a golden
brown. Sift pulverized sugar over and serve hot. If a small piece of
bread browns in one minute in the fat it is the right temperature to
fry any previously uncooked food.
BANANA FRITTERS4 large apples
2 tablespoons powdered sugar
1 tablespoon lemon juice
Peel and core apples and cut into slices; add sugar and lemon juice.
Dip each slice in plain fritter batter. Fry to light brown in deep
fat. Drain and sprinkle with powdered sugar.
Banana FrittersMRS. GEORGE ELLIOTT.
Take six bananas, peel and dip in beaten white of egg, then roll in
bread crumbs. Fry in butter a golden brown. Put them on a dish, squeeze
lemon juice over them, also a little sifted sugar.
Banana FrittersPrepare batter as for plain fritters. Into this dip the quartered
bananas and fry as you would doughnuts. Serve warm with the following
sauce: Boil three-fourths pint sweet milk, beat the yolk of one egg and
a level teaspoonful flour with sugar enough to make the sauce very
sweet. When the milk boils, stir this into it and let it cool. Flavor to
Banana FrittersHalf a pint of sweet milk, a scant half pint of flour, two rounded
teaspoonfuls of baking powder and a small pinch of salt, stir all
together; this should make a batter as thick as that of cake. Roll the
pieces of fruit in it with a fork, and drop quickly into boiling fat.
The batter should be prepared just as it is wanted and not allowed to
stand. Cut three medium-sized bananas into three pieces each and divide
each slice lengthwise so that the fruit will be thin enough to cook
thoroughly while the batter is browning. This recipe will make eighteen
small fritters. Put them on a hot platter--do not pile up--and serve
immediately with a fruit sauce.
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