Page:The White House Cook Book.djvu/295

 BREAD-BISCUITS, ROLLS, MUFFINS, ETC. 269

GERMAN FRITTERS.

TAKE slices of stale bread cut in rounds or stale cake ; fry them in hot lard, like crullers, to a light brown. Dip each slice when fried in boiling milk, to remove the grease ; drain quickly, dust with powdered sugar or spread with preserves. Pile on a hot plate and serve. Sweet wine sauce poured over them is very nice.

HOMINY FRITTERS.

TAKE one pint of hot boiled hominy, two eggs, half a teaspoonful of salt and a tablespoonf ul of flour ; thin it a little with cold milk ; when cold add a teaspoonful of baking powder, mix thoroughly, drop table- spoonfuls of it into hot fat and fry to a delicate brown.

PARSNIP FRITTERS.

TAKE three or four good-sized parsnips. Boil them until tender. Mash and season with a little butter, a pinch of salt and a slight sprink- ling of pepper. Have ready a plate with some sifted flour on it. Drop a tablespoonful of the parsnip in the flour and roll it about until well coated and formed into a ball. When you have a sufficient num- ber ready, drop them into boiling drippings or lard, as you would a fritter; fry a delicate brown and serve hot. Do not put them in a covered dish, for that would steam them and deprive them of their crispness, which is one of their great charms.

These are also very good fried in a frying pan with a small quan- tity of lard and butter mixed, turning them over so as to fry both sides brown.

GREEN CORN FRITTERS.

ONE pint of grated, young and tender, green corn, three eggs, two tablespoonfuls of milk or cream, one tablespoonful of melted butter, if milk is used, a teaspoonful of salt. Beat the eggs well, add the corn by degrees, also the milk and butter ; thicken with just enough flour to hold them together, adding a teaspoonful of baking powder to the flour. Have ready a kettle of hot lard, drop the corn from the spoon into the fat and fry a light brown. They are also nice fried in butter and lard mixed, the same as fried eggs.

CREAM SHORT-CAKE.

SIFT one quart of fine white flour, rub into it three tablespoonfuls of cold butter, a teaspoonful of salt, a tablespoonful of white sugar.

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