Reference > Farmer's Cookbook > ENTRÉES > Sponge Fritters
  Coffee Fritters, Coffee Cream Sauce Calf’s Brains Fritters  
CONTENTS · BIBLIOGRAPHIC RECORD

Sponge Fritters

22/3 cups flour
1/3 cup melted butter
1/3 cup sugar
1/4 teaspoon salt
7/8 cup scalded milk
2 eggs
1/3 yeast cake, dissolved in 2 tablespoons lukewarm water
Grated rind 1/2 lemon

Quince marmalade
Currant jelly

Make a sponge of one-half the flour; sugar, milk, and dissolved yeast cake; let rise to double its bulk. Add remaining ingredients and let rise again. Toss on a floured board, roll to one-fourth inch thickness, shape with a small biscuit cutter (first dipped in flour), cover, and let rise on board. Take each piece and hollow in centre to form a nest. In one-half the pieces put one-half teaspoon of currant jelly and quince marmalade mixed in the proportion of one part jelly to two parts marmalade. Brush with milk edges of filled pieces. Cover with unfilled pieces and press edges closely together with fingers first dipped in flour. If this is not carefully done fritters will separate during frying. Fry in deep fat, drain on brown paper, and sprinkle with powdered sugar.


CONTENTS · BIBLIOGRAPHIC RECORD
  Coffee Fritters, Coffee Cream Sauce Calf’s Brains Fritters  
 
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