Cream 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.

Cream Fritters.

Three tablespoons potato flour, one pint new milk, two whole eggs, yolks of four eggs, a pat of very fresh butter, powdered white sugar to taste, and essence of almond. Put the mixture into a saucepan on the fire, stirring all the while till it is quite thick. Spread out on a slab until of thickness of one half an inch. When quite cold cut into lozenges; egg and bread-crumb them, or dip in the butter; fry a nice color in lard, and serve sprinkled with white sugar.