The Rumford cook book / by Fannie Merritt Farmer.

  • Fannie Farmer
Date:
[1910?]
Catalogue details

Licence: Public Domain Mark

Credit: The Rumford cook book / by Fannie Merritt Farmer. Source: Wellcome Collection.

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    Fritters, Doughnuts, Crullers Apple Fritters 11% level cups flour Y level teaspoon salt 2 level teaspoons Rumford 24 cup milk baking powder 1 egg, well-beaten 2 apples, cut in thin slices. Sift together thoroughly the flour, baking powder and salt. Add the milk and egg, then the sliced apples. Drop by spoon- fuls into deep fat hot enough to brown a piece of bread while counting sixty. When cooked, drain on paper, sprinkle with powdered sugar and serve at once. — Peach Fritters 1 level cup flour 1 level teaspoon salt 1% level teaspoons Rumford % cup milk baking powder 1 egg, well-beaten 3 level tablespoons sugar 3 peaches, cut in small pieces. Mix and cook as Apple Fritters. | Other fruit may be sub- stituted. Banana Fritters 5 bananas, cut in quarters 1 level teaspoon Rumford 2 tablespoons wine baking powder . 2 level tablespoons powdered 14 level teaspoon salt sugar 1 cup milk 1% level cups flour 1 tablespoon melted butter 2 eggs. Remove the skins from the bananas, cut in halves length- wise, then across. Place in a shallow dish, pour over the wine; and sprinkle with the sugar; cover and stand one-half hour, Sift together thoroughly the flour, baking powder and salt. Add the milk gradually, then the butter, yolks of the eggs beaten until thick, and the whites of the eggs beaten to a stiff froth. Drain the bananas, dip in the batter and fry in hot fat. Drain on brown paper, sprinkle with sugar and serve as an entrée or with a wine sauce for dessert. Orange Fritters : Peel two oranges and separate into sections. Make an ‘opening in each section just large enough to admit of passage for seeds, which should be removed. Dip sections in batter
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