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Julie M. Clagett cookbook, 1908-1914
Page 29
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the jellatine while it is hot to the cream Nim's Puffs Boil 1 pt new milk with 1/2 lb butter, afterwards stir it into 3/4 lb flour, until it does not stick to the side of the vessel. Let it cool, then add the yolks of 9 eggs. Beat the whites to a stiff froth, & put them in last. Grease your tin cups, & fill half full. They will rise to the top while baking. They are delicious & beautiful. Bell fritters Clean very nicely your small iron pot, & set it over good coals. Put into it 2 1/2 pts boiling water, & stir very gradually into that 1 qt sifted flour; stir until the flour is well mixed.Then take the dough out & set it to cool.Beat 5 eggs, & stir well into it. Take 4 heaping tablespoonfuls of lard, put it in your oven, & let it boil, when your fritters must be dropped in. Turn them about until brown all over. Blanc Mange Pour half a cup cold water over 2 oz isinglass
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the jellatine while it is hot to the cream Nim's Puffs Boil 1 pt new milk with 1/2 lb butter, afterwards stir it into 3/4 lb flour, until it does not stick to the side of the vessel. Let it cool, then add the yolks of 9 eggs. Beat the whites to a stiff froth, & put them in last. Grease your tin cups, & fill half full. They will rise to the top while baking. They are delicious & beautiful. Bell fritters Clean very nicely your small iron pot, & set it over good coals. Put into it 2 1/2 pts boiling water, & stir very gradually into that 1 qt sifted flour; stir until the flour is well mixed.Then take the dough out & set it to cool.Beat 5 eggs, & stir well into it. Take 4 heaping tablespoonfuls of lard, put it in your oven, & let it boil, when your fritters must be dropped in. Turn them about until brown all over. Blanc Mange Pour half a cup cold water over 2 oz isinglass
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