406 DR CEASE'S RECIPES. 



f ou put them into the frying-pan, but keep them nice and flat. — Fannie T. 

 Bradley, Fossitm, Minn., in Blade. 



Rye and Indian Fried Cakes, or Drop Cakes.— Indian meal, 1 pt. ; 

 rye meal, 3^ pt. ; molasses, 2 table-spoonfuls, and a little salt; cold milk to make 

 a smooth batter, and drop from a spoon into hot lard. If not as light as desired, 

 use a little soda next time. To be eaten with syrup. 



Fritters, Plain— Quick.— Sweet milk, 1 pt. ; 4 eggs; salt, 1 tea spoon- 

 ful; baking powder, 1 table-spoonful; flour. Directions— Beat the eggs well, 

 stir in salt and milk; then put the baking powder into 2 or 3 cups of flour and 

 stir in, using as much more flour as will stir in well ; drop into hot lard. To 

 be eaten with maple syrup, or syrup made by dissolving granulated sugar. 



Remarks. — " Ivy," of West Jefferson, Ohio, calls these Johnny Jumpup 

 Cakes, because they jump up from the bottom of the hot lard so quickly and 

 lightly. 



Fritters, Sweet, Quick. — Make as above, with the addition of 1 table- 

 spoonful each of sugar and butter. 



Fritters, Light. — Warm water, 1 pt. ; yeast, 2 table-spoonfuls; salt, >^ 

 tea-spoonful; stir in flour to make a thick batter. When light, drop into hot 

 lard and fry brown. Eat with syrup or honey, while warm. 



Cream Fritters. — Milk and cream, of each, 1 pt.; 6 eggs; J^ of a nut- 

 meg; salt, 1 tea-spoonful; flour, \% pts. ; baking powder, 2 tea-spoonfuls. 

 Directions — Mix in the usual manner, stirring in the sweet cream last; let the 

 lard be pretty hot when dropped in. 



Orange Fritters. — Take 3, or as many large smooth oranges, as needed, 

 take off the peel and the white skin also, then slice them, crosswise, }i inch 

 thick, pick the seeds out, and dip the slices in a thick batter made according to 

 any of the foregoing recipes; fry nicely, placing them in layers, on a plate, as 

 fried, sifting sugar over each layer. Serve hot. 



Cheese and Apples, or Sandwich Fritters. — Wash and slice as 

 many tart apples as needed, and cut half as many slices of cheese; beat 2 or 3 

 eggs, or according to the amount needed, and season rather highly with salt, 

 mustard and pepper. Soak the cheese, a few minutes, in the egg mixture, then 

 place a slice of the cheese between two slices of the apple, and dip them into 

 the mixture also; then fry in hot butter, turning carefully, the same as oysters 

 are fried. Serve hot, for breakfast, or Sunday tea, as there is too much labor 

 for more than once a week. 



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 min- 

 utes; 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, 8 pts.; 

 aalt, 1 dessert-spoonful; ^ cup of good jug yeast; buckwheat flour to make a 



