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Classic
Cook Books
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page 100
fritters. If you like, you can put in chopped apples. Eat with sugar or
molasses.
Snow Fritters.
Take of light new fallen snow, three table-spoonsful for every egg you would
otherwise use--that is, if you would wish the quantity that three eggs would
make in the usual way, take nine table-spoonsful of snow, and stir in a quart of
rich milk that has been setting in a very cold place, so that it will not melt
the snow, and destroy its lightness; put in a tea-spoonful of salt, and enough
wheat flour to make a stiff batter; have ready a frying-pan with boiling lard,
and drop a spoonful in a place as with other fritters, and set the remainder in
a cold place till the first are done. Eat them with wine sauce, or sugar, butter
and cream, or any thing you fancy.
Rice Flummery.
Rice that is ground coarse, in a hand-mill, is much better for making flummery
than the flour you buy: put three pints of milk to boil, mix with water two
tea-cups of ground rice, and stir it in the milk when it boils; while the milk
is cold, put in it two dozen peach kernels, blanched, and rolled with a bottle;
wet your moulds with cold cream or water; keep stirring the rice till it is
thick, when pour it out in the moulds; just before dinner turn them out on
dishes, have cream, sugar and nutmeg mixed, to eat with it.
Rice Milk.
Take a tea-cupful of rice, boil it till about half done, and let all the water
be evaporated; then add the milk, and beat an egg with some flour, and stir in;
let it boil a few minutes, and season with sugar and nutmeg.
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Classic
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