Pan Cakes, Fritters, Etc

Ingredients

• 1 cup of milk
• 2 ounces of butter in a little warm water
• 1 tablespoonful of olive oil
• 1 cup of flour
• 1 teaspoonful of sugar
• one cup of butter
• 1 cup of new orleans molasses
• 1 cup seedless raisins
• 1 cup cur- rants
• 3 cups of flour
• 1 teaspoonful soda dissolved in hot water
• 1 tablespoonful cloves
• 1 tablespoonful cinnamon
• 2 cups of sugar
• 1 tablespoonful cornstarch
• 1 cup of sherry
• 1 pint of boiling water
• four cups of flour
• 1 cup of suet
• 3 cups of raisins seeded
• 1 cup of molasses
• 1 teaspoonful soda
• one-fourth pound butter melted
• one pint of flour sifted
• 4 cup of sugar
• 1 teaspoonful of butter
• a cupful of flour
• a pinch of salt
• a teaspoonful of melted butter
• a pound of flour in a pud- ding bowl
• a large tablespoonful of batter at a time
• 4 eggs
• 2 whipped whites of eggs
• 2 eggs beaten well
• one side
• 2 round slices of bread which have been soaked in brandy
• ten special numbers -- six to eight o'clock
• eight o'clock
• 2 eggs
• 1 tea- spoonful salt
• 2 eggs well beaten
• 1 tumbler of sherry wine
• six dumplings
• 1 heaping teaspoonful baking powder
• six long narrow strips
• salt
• vinegar
• cinnamon
• lemon peel

Directions

1. French Pan Cakes — Beat separately the whites and yolks of 4 eggs ; then put them together, adding 1 cup of milk, half a cupful of flour, a pinch of salt, the grated rind of a lemon and a teaspoonful of melted butter. Fry in small pancakes, turning once ; then spread each with a little fruit jelly, roll into a cone and sprinkle with powdered sugar. The pancakes are eaten piping hot.

2. Batter for Fritters — Put }i of a pound of flour in a pud- ding bowl, melt 2 ounces of butter in a little warm water, blow the butter off the water into the flour, stir well, add the water, and when the paste is perfectly smooth moisten with enough warm water to make it a proper consistency; add a pinch of salt and 2 whipped whites of eggs, when the batter will be ready for use. If required for sweet fritters, employ milk instead of water.

3. A Good Batter for Fritters — Yolks of 2 eggs beaten well, add y2 cupful of milk or water, 1 tablespoonful of olive oil, saltspoon of salt, 1 cup of flour or enough to make almost a drop batter. When ready to use add whites of the eggs beaten stiff. If intended for fruit fritters add 1 teaspoonful of sugar. If for clams add teaspoonful of vinegar.

4. M. E. WILSON.

5. Pan Cakes— Make a batter of flour, milk, yolks of eggs, a pinch of salt and a little brandy. Melt some butter in a frying pan. Pour in a large tablespoonful of batter at a time. When done on one side, turn, sprinkle with powdered sugar, fold up in shape of small omelette and serve.

6. Apple Fritters — Peel some fine russet apples and cut them into quarters, soak for an hour in brandy, flavored with cinnamon and green lemon peel, after which drain them and dip in a thin batter. Fry in melted lard, or butter. When a good color, place on a baking dish, sprinkle with sugar and glaze in the oven. Serve very hot.

7. 124 CLUB HOUSE COOK BOOK

8. Orange Fritters — Peel your oranges, cut them into quar- ters, remove the pips and cover with powdered sugar. Dip into batter and fry in boiling lard, drain and dish up sprinkled with powdered sugar.

9. Apricot Fritters With Brandy — Cut your apricots into halves, remove the stones and place each piece between 2 round slices of bread which have been soaked in brandy. Dip into batter and fry in hot butter or lard until a golden brown. Drain, sprinkle with sugar and glaze in oven.

10. ADVERTISEMENT ^^^

11. It Is Customary

12. for Sunday to put in an ap- pearance just once out of every seven days, and it is customary for people who are seeking a pleasant change and a delicious Lunch or Dinner on that day, to go to the ; : ;

13. j-Jofe? pjerkshire

14. You will find it an excellent custom- there are ten special numbers—six to eight o'clock.

15. 126 RECIPES FROM MY FRIENDS

16. RECIPES FROM MY FRIENDS ^^^

17. RECIPES FROM MY FRIENDS

18. PUDDINGS AND DESSERTS 12l>

19. PUDDINGS and DESSERTS

20. The proof of the pudding is the eating.

21. Dennison Pudding — One cup of butter, 1 cup of New Orleans molasses, 2 eggs, 1 cup seedless raisins, 1 cup cur- rants, 3 cups of flour, 1 teaspoonful soda dissolved in hot water, 1 tablespoonful cloves, 1 tablespoonful cinnamon, 1 tea- spoonful salt. Work butter and molasses together. Put in moulds and steam 3^ hours.

22. Sauce for Pudding — One cup of butter, 2 cups of sugar, 1 tablespoonful cornstarch, Yz grated nutmeg, 2 eggs, 1 cup of sherry and Yz cup of whisky. Pour over whole of this 1 pint of boiling water. MRS. WILSON ROTHERMEL.

23. Ashburton Pudding — Four cups of flour, 1 cup of suet, chopped fine, 3 cups of raisins seeded, 1 cup of molasses, 1 cup of milk, 1 teaspoonful soda, dissolved in milk. Mix well and boil 3 hours in a large bag or mould.

24. Sauce for Pudding — One-fourth pound butter melted, ^ pound of sugar, 2 eggs well beaten, 1 tumbler of sherry wine. Cook in double boiler until creamy.

25. MRS. WM. BRUSSTAR.

26. Apple or Peach Dumplings (Six Dumplings) — One pint of flour sifted with 1 heaping teaspoonful baking powder and a pinch of salt. Piece of butter size of an ^%^, rubbed into flour. Enough milk to make a soft dough. Roll into an oblong shaped piece about the thickness of pie crust. Cut into six long narrow strips. Lay on the fruit cut into small pieces or slices, and sprinkle with sugar. Roll each strip and stand on end in a pan, giving them plenty of room. Pour into the pan a syrup made of >4 cup of sugar, 1 teaspoonful of butter. Fill the cup with boiilng water. Bake the dumplings in this syrup from 20 minutes to Yi hour.

Nutrition, whole recipe (rough)

Counts 14 of 17 ingredients. The other 3 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 14 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Milk	1 cup (244ml) whole	149
Olive Oil	1 tbsp (14g)	119
Butter	1 tbsp (14g)	102
Egg	1 large egg (50g)	78
Grape	1/2 cup (76g)	62
Molasses	1 tbsp (20g)	58
Sugar	1 tbsp (12.5g) granulated	49
Wine	2 tbsp cooking wine (30ml)	25
Lemon	juice of 1 lemon (48ml)	12
Clove	1 tsp ground (2g)	7
Cinnamon	1 tsp ground (2.6g)	6
Vinegar	1 tbsp (15ml) distilled	3
Salt	1 tsp (6g)	0
Water	not in our table	0
Brandy	not in our table	0
Dumpling	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.