WATKINS COOK BOOK

Deep Fat Frying

FRITTER BATTER

‘1 egg
4 cup milk
14 teaspoon salt

1 teaspoon Watkins Baking
Powder

1 cup flour

Beat the egg, add milk and
mix well. Sift the dry _ in-
gredients and add them to the
mixture.

PRUNE FRITTERS

Remove the stones from the
prunes which have been pre-
viously soaked in a small quan-
tity of water or tea. Drain care-
fully and stuff the centers with
walnuts. Roll the prunes in
fritter ‘batter and fry well.
Serve with beefsteak or roast
pork.

BANANA FRITTERS

4 bananas

14 cup sugar

Y cup lemon juice
Fritter batter

Remove the skin from the
bananas, use a silver knife to
divide each banana into four
equal parts. Sprinkle with
lemon juice and sugar; let stand
for an hour. Drain, soak each
piece in fritter batter and then

«16»

fry well in deep fat. Serve at
once. Sliced apples, peaches,
oranges, may be used in the
same way.

CORN FRITTERS

1 can, or part of a can of corn
2 eggs

l teaspoon salt

Y{ cup milk

3 tablespoons flour

Beat eggs, add milk, sifted
flour and salt; add the corn.
Drop by spoonfuls onto hot but-
tered frying pan or in deep fat
Brown on one side, turn an
brown on the other. Serve im-
mediately.

DOUGHNUTS

16 lb. fresh butter
6 eggs

1 cup milk

2 cups sugar

10 or 12 cups flour

5 teaspoons Watkins Bak-
ing Powder

Watkins Nutmeg if desired

Beat the butter to a cream
and add the sugar, the beaten
yolks of eggs, milk, the stiffly-
beaten whites of eggs, and the
flour sifted with nutmeg and the
baking powder. Roll out dough
a quarter inch thick, cut and fry
in hot fat. Drain on paper.
Roll in powdered sugar if de-
sired.