INDIAN FRITTERS.
343. Two tea cupsful of Indian meal,
Half a tea-cup of wheat flour,
Salt just to taste,
Three eggs,
Milk enough to form a thick batter.
Mix the Indian meal and salt, stir into this as much milk as will make a thick batter. Whisk the yelks very thick and light and stir into the Indian; then beat the whites to a stiff dry froth, and stir them into the mixture alternately with the flour. Do not beat it after the white is in as that will make it tough.
Have a pan with some hot lard, drop a spoonful of the batter into it, and bake a light brown on both sides. They should be baked as soon as they are mixed, as if suffered to stand they will be heavy.
With a sweet sauce these may be eaten as dessert.