 | 1889 - 400 pages
...without being soaked in the flavoring.) Peaches, pineapples, and bananas may be used in the same way. Trim the crust from sliced bread, cut in nice shapes...they break, in a cup of milk to which has been added one beaten egg and some flavoring, as cinnamon, lemon, etc. Dip in fritter batter and fry. COOKING... | |
 | New Hampshire. State Department of Health - 1889 - 402 pages
...without being soaked in the flavoring.) Peaches, pineapples, and bananas may be used in the same way. Trim the crust from sliced bread, cut in nice shapes...they break, in a cup of milk to which has been added one beaten egg and some flavoring, as cinnamon, lemon, etc. Dip in fritter batter and fry. COOKING... | |
 | 1890 - 676 pages
...without being soaked in the flavoring.) Peaches, pine apples and bananas may be used in the same way. Trim the crust from sliced bread, cut in nice shapes...cinnamon, lemon, etc. Dip in fritter batter and fry. 10 COOKING OF VEGETABLES. The legumei. As we have seen, the food value of the dried bean, pea and lentil,... | |
 | Mary Hinman Abel - 1890 - 408 pages
...may be used in the same way. Trim the crust from sliced bread, cut Bread fritters. ... , , ,, , , , in nice shapes and soak soft, but not till they break,...cinnamon, lemon, etc. Dip in fritter batter and fry. turn (fitemufen. ®te |;iHfen= SBie roir bereit§ gefe^en Ijaben, ift ber friid)te. fta^rroert^ geborrter... | |
 | Maine. State Board of Health - 1891 - 336 pages
...without being soaked in the flavoring.) Peaches, pine apples and bananas may be used in the same way. Trim the crust from sliced bread, cut in nice shapes...cinnamon, lemon, etc. Dip in fritter batter and fry. 16 COOKING OF VEGETABLES. The legumes. As we have seen, the food value of the dried bean, pea and lentil,... | |
 | Maine. State Board of Health - 1891 - 338 pages
...Peaches, pine apples and bananas may be used in the same way. Trim the crust from sliced bread, cot in nice shapes and soak soft, but not till they break,...cinnamon, lemon, etc. Dip in fritter batter and fry. 16 COOKING OF VEGETABLES. The legumes. As we have seen, the food value of the dried bean, pea and lentil,... | |
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J in. thick. Soak these a few hours in sweetened wine, lemon juice or other flavoring. Dip in either of the above batters and fry. (They are also very good without being soaked in the flavoring.) Peaches, pine apples and bananas may be used in the same... 