Cheese Fritters

FROM: The American Pure Food Cook Book and Household Economist (The Marguerite Series, No. 141, Feb. 1899, Subscription Price $ 6.00/year) © 1898, Geo. M. Hill Co., Publisher, Chicago, Il.

Cheese Fritters.

About a pint of water, a piece of butter the size of an egg, the least piece of cayenne, plenty of black pepper, one fourth pound ground Parmesan cheese, yolks of two or three eggs, and whites of two beaten to a froth, salt, flour. Put the water into a saucepan with the butter, cayenne and black pepper. When the water boils, throw gradually into it sufficient flour to form a thick paste; then take it off the fire and work into it the Parmesan cheese, and then yolks and whites of the eggs. Let the paste rest for a couple of hours, and proceed to fry by dropping pieces of it the size of a walnut into plenty of hot lard. Serve sprinkled with very fine salt.