Woman's Institute Library of Cookery - Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals by Woman's Institute of Domestic Arts and Sciences
page 42 of 489 (08%)
page 42 of 489 (08%)
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59. CHERRY FRITTERS.--Something different in the way of dessert can be
had by making cherry fritters according to the accompanying recipe. CHERRY FRITTERS (Sufficient to Serve Six) 1 c. flour 2 tsp. baking powder 1/4 tsp. salt 2 Tb. sugar 1/2 c. milk 1 egg 2 Tb. butter 1/2 c. cherries cut into halves Mix and sift the dry ingredients, add the milk and egg, and beat all together well. Add the melted butter and fold in the cherries. Drop by spoonfuls into hot fat and fry until brown. Remove from the fat, sprinkle with powdered sugar, and serve. GRAPES 60. GRAPES are a fruit extensively cultivated both for eating and for the making of wines and raisins. Although found in many varieties, they naturally divide themselves into two general classes: those which retain their skins, such as the Malaga, Tokay, Muscat, Cornichon, Emperor, etc., and those which slip out of their skins easily, such as the Concord, Niagara, Delaware, Catawba, etc. |
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