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Corn Fritters.
One qt. corn meal; 1 table-spoonful of lard; 2 eggs; 1 table-spoonful of salt; scald the meal with the lard in it with boiling water, cool with a little milk, add the eggs (beaten light); beat very hard for 10 minutes; make them thin enough with cold milk to drop off the spoon and retain their shape in boiling lard; have the lard boiling hot when you drop them in. Serve hot.
Buckwheat Griddle Cakes, Aunt Essy's. —Warm water, 3 pts.;. salt, 1 dessert-spoonful; 1/2 cup of good jug yeast; buckwheat flour to make a
batter. Directions—Set in a warm place over night, and bake on a hot griddle. Serve warm, with good butter and syrup, made of sugar—maple is best— and she says you will need but little else for breakfast. The author would have at least some potatoes, and nice steak, and plenty of butter gravy with his breakfast; does not even refuse nice ham with plenty of ham gravy with his buckwheat cakes.
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