Part 7 (1/2)

Sift dry ingredients. Add milk and egg. Beat well. Peel and core apples and slice in rings about inch thick. Dip rings in batter and drop into skillet containing inch of hot melted shortening. Fry until golden brown on both sides. Drain on paper towel. Mix sugar and cinnamon together and sprinkle over fritters. Makes 16 to 20.

SOUR CHERRY FRITTERS

1 cup flour, sifted 1 tsp. baking powder tsp. salt 2 tblsp. sugar 2 eggs, separated 3 tblsp. water 1 cup pitted sour cherries

Sift together the flour, baking powder, salt and sugar. Combine the beaten egg yolks with water and mix until smooth. Fold in the stiffly-beaten egg whites and add the cherries. Drop by spoonfuls into hot fat (360-f) and cook 2 to 5 minutes or until browned. Drain on absorbent paper and serve with powdered sugar or fruit sauce. Other fruits or berries may be used.

CORN MEAL GRIDDLE CAKES

2 cups corn meal cup flour 1 tsp. baking powder 1 tsp. soda 2 eggs 2 cups b.u.t.termilk 2 tblsp. b.u.t.ter 1 tsp. salt

Sift flour, corn meal, baking powder, soda and salt. Sift again. Beat eggs well, add the b.u.t.termilk and combine with the dry ingredients. Beat until smooth and add melted b.u.t.ter. Bake on hot griddle. The ”dutch”

housewife rubbed the griddle with the flat part of a raw turnip cut in half, to prevent sticking. Some used a little cloth bag filled with salt. Serve with brown sugar or syrup.

CORN FRITTERS

2 eggs, separated 2 tblsp. flour 1 tblsp. sugar 2 cups grated fresh corn

Beat the egg yolks and add the flour, 1 teaspoon salt and a little pepper. Add the corn and fold in the stiffly beaten egg whites. Drop small spoonfuls on greased griddle or frying pan. Do not cook too fast.

OLD-FAs.h.i.+ONED FLANNEL CAKES

2 cups flour 1 tblsp. baking powder 1 tsp. salt 2 cups milk 2 eggs, separated 2 tblsp. melted b.u.t.ter

Sift together in a bowl the flour, salt and baking powder. Beat the egg yolks and add the milk. Pour milk mixture slowly into the dry ingredients and beat to a smooth batter. Add the melted b.u.t.ter then fold in the stiffly beaten egg whites. Bake on hot griddle. Makes about 12 cakes.

FRIED CORN MEAL MUSH

1 cup corn meal 2 qts. boiling water 1 tsp. salt

Moisten corn meal with a little cold water and stir into the salted boiling water. Cook over slow fire, stirring often, for 45 minutes.

(Most of the corn meal sold today has been processed to cook much faster, so follow the directions.) Pour the hot corn meal into a greased loaf pan or gla.s.s baking dish. Let stand, uncovered, until cold and firm. Cut into slices, dip in flour and fry in hot fat until browned.

Serve with syrup. Wonderful with sausage.

PEACH FRITTERS

cup sugar 2 eggs, well beaten ? cup b.u.t.ter 2 cups flour 3 tsp. baking powder tsp. salt 1 cup milk tsp. lemon juice tsp. vanilla 1 cups chopped peaches, fresh or canned whipped cream

Cream the b.u.t.ter and sugar, add the eggs and beat thoroughly. Sift dry ingredients together and add the milk slowly. Fold in peaches, lemon juice and vanilla. Drop by teaspoonfuls into hot fat. Fry golden brown.

Serve with whipped cream or sprinkle with powdered sugar.