FRITTERS AND-PANCAKES

New Zealand Herald, Volume LXX, Issue 21462, 8 April 1933, Page 7 (Supplement)

FRITTERS AND-PANCAKES

An Economical Batter for Fritters. Jib. of flour, one egg, ilb. butter, a good pinch of salt and a quarter of a pint of milk; mix tbo salt with the flour, sift, and beat tbo egg into them; melt the butter and add it. Then gradually mix in the milk, beating all the time. You may nob need quite all the milk—it depends upon the size of the eggs. The batter should be thick enough just to drop from the spoon. " -

Orange Fritters. —Peel one or two oranges and cut them in. slices .across the "fruit. Remove the pips carefully without breaking the slices. Dip each piece separately into the batter. Then put them into boiling lard. Servo sprinkled with sugar and garnished with quarters of orange. Pancakes. —2oz. of flour, two eggs, a pinch of salt, one and a-half gills of milk; beat the yolks and whites of tho eggs separately, put them both in a bowl, add the salt, and very gradually beat in tlio flour. Beat in the milk very slowly and continue beaming for five minutes after all has been added. Leave for an hour, giving an occasional stir to the mixture. Use a small,- clean, dry frying-pan. Make it quite hot. Put in a piece of lard or butter about tho size of a walnut. When the fat is hot, pour in enough batter to cover the bottom of the pan. Cook gently, loosen the sides with the point of a knife. When brown on ono side, turn it with a fish-slice or toss it. When done, turn on to soft white paper for a moment to drain. Roll up, place on a lace paper doyley, and servo at once with lemon slices.

Orange Pancakes. —Make tho batter as directed in tho previous recipe, and add to it tho very finely-grated rind of half an orange. As soon as they aro fried put one or two quarters of orange warmed in a little syrup on each pancake. Sprinkle with castor sugar, roll and servo at once.