Fry on hot greased
griddle, taking one spoonful batter for each fritter, or fry in deep
hot fat.
FRUIT FRITTERS
Use fresh fruit coarsely chopped or canned whole fruits drained from
syrup. Stir into plain fritter batter, and drop by spoonfuls into deep
hot fat, turning gently until brown. Sprinkle with powdered sugar and
serve hot.
DOUGHNUTS
3 tablespoons shortening
2/3 cup sugar
1 egg
2/3 cup milk
1 teaspoon nutmeg
3/4 teaspoon salt
3 cups flour
4 teaspoons Dr. Price's Baking Powder
Cream shortening; add sugar and well-beaten egg; stir in milk; add
nutmeg, salt, flour and baking powder which have been sifted together
and enough additional flour to make dough stiff enough to roll. Roll
out on floured board to about 1/4-inch thick; cut out. Fry in deep fat
hot enough to brown a piece of bread in 60 seconds. Drain on unglazed
paper and sprinkle with powdered sugar.
RICH DOUGHNUTS
2 eggs
6 tablespoons sugar
3/4 teaspoon salt
1/4 teaspoon grated nutmeg
2 tablespoons melted shortening
6 tablespoons milk
2 cups flour
3 teaspoons Dr. Price's Baking Powder
Beat eggs until very light; add sugar, salt, nutmeg and shortening;
add milk, and flour and baking powder which have been sifted together;
mix well. Drop by teaspoonfuls into deep hot fat and fry until brown.
Drain well on unglazed paper and sprinkle with powdered sugar.
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