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

Put in a deep skillet on the fire one cup of water, one-fourth cup of
fresh butter; when it comes to a boil, stir in one cup of sifted flour
and continue stirring until the dough leaves the side of the skillet
clean. Remove from the fire and when cool break in three eggs, one at a
time, stirring continually. Add a little salt. Mix all well, then drop
pieces about the size of a walnut into plenty of boiling butter or
Crisco and fry a light brown. Drain, make an opening in each, fill with
preserves and sprinkle with sugar; serve at once.

Other Recipes

Savoury Queen Fritters

An excellent Breakfast Dish.

6 ounces bread crumbs.

The yolks of three eggs.

3/4 pint milk.

1 shalot.

2 ounces butter.

1/2 teaspoon grated lemon rind.

1 teaspoon mixed herbs.

1 flat teaspoon salt.

A little pepper.

Place the bread crumbs, which must be fine, in a basin, and add the

lemon-rind, herbs, salt, pepper, and chopped shalot, mix well together,

then pour in the milk, which should be at boiling point, and stand it on

one side for a few minutes, then stir in the yolks, and pour the mixture

into a well-greased tin, cover with another tin, and bake in a moderate

oven for about an hour, or until set. When cold, stamp out with a pastry

cutter, or cut into little squares, and fry in the remainder of the

butter. Serve quickly.

Note.--This dish may be prepared the previous day, and fried when


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