VEGETABLE FRITTERS

Cook the vegetables thoroughly; drain them, chop fine and add to the batter.  Drop in boiling hot fat, drain and dry on paper.

CORN FRITTERS

Grate two cups of corn from the cob.  Ears that are too old for eating in the ordinary method will serve very well for this.  Mix with the corn one egg, beaten light, a cup of sweet milk into which has been stirred a bit of soda the size of a pea, two teaspoons of melted butter, a pinch of salt and enough flour to make a thin batter.  Beat well together and fry on a griddle as you would cakes for breakfast.

ERBSEN LIEVANZEN (DRIED PEA FRITTERS)

Boil one cup of dried peas, pass through a hair sieve, pour into a bowl, add two ounces of butter rubbed to a cream, add also some soaked bread (soaked in milk), stir all into a smooth paste.  Add salt, one teaspoon of sugar, one yolk and one whole egg; one ounce of blanched and pounded almonds.  If too thick add more egg, if too thin more bread.  Fry a nice brown.

SQUASH FRITTERS

Two cups of boiled squash, half a cup of flour, one teaspoon of baking-powder, one egg and two tablespoons of milk.  It is assumed that the squash has been prepared as a vegetable, with seasoning and a little butter, and what is here used is a cold, left over portion of the same.  Mix baking-powder with the flour and add to the squash; add milk and stir all together.  Beat egg and stir in.  Have hot fat in pan and drop fritters from spoon into pan.  When browned on both sides remove to hot platter.

FRENCH PUFFS (WINDBEUTEL)

Put one cup of water and one-quarter pound of butter on to boil.  When it begins to boil stir in one-quarter pound of sifted flour.  Stir until it leaves the kettle clean, take off the fire and stir until milk-warm, then stir in four eggs, one at a time, stirring until all used up.  Flavor with the grated peel of a lemon.  Put on some rendered butter in a kettle.  When the butter is hot, dip a large teaspoon in cold water and cut pieces of dough with it as large as a walnut, and drop into the hot butter.  Try one first to see whether the butter is hot enough.  Do not crowd—­they want plenty of room to raise.  Dip the hot butter over them with a spoon, fry a deep yellow and sprinkle powdered sugar over them.

SHAVINGS (KRAUS-GEBACKENES)

Sift about one pint of flour in a bowl, make a depression in the centre; break in five eggs, a pinch of salt, one teaspoon of ground cinnamon and one tablespoon of pulverized sugar.  Mix this as you would a noodle dough, though not quite as stiff.  Roll out very thin and cut into long strips with a jagging iron.  Fry a light yellow.  Roll on a round stick as soon as taken up from the fat or butter, sprinkle with sugar and cinnamon or grated peel of a lemon.  Mix both thoroughly.  Do not let the butter get too brown; if the fire is too strong take off a few minutes.