Clayton's Quaker Cook-Book / Being a Practical Treatise on the Culinary Art Adapted to the Tastes and Wants of All Classes

by H. J. Clayton

Fritters.

Four eggs, well beaten; 1 quart of milk; 1 quart of flour; 2 teaspoonfuls baking powder; one tablespoonful sugar, and a little salt. Cook in best lard, and serve with hard or liquid sauce, highly flavored with California brandy or white wine.