Lowney's Cook Book / Illustrated in Colors

by Maria Willett Howard

Celery, Parsnip, and Salsify Fritters

Cut cold, cooked vegetables in small pieces. Prepare the same as [Cauliflower Fritters].

Tomato Fritters

• 3 cups tomatoes
  bit of bay leaf
  4 tablespoons butter
  4 cloves
  3 tablespoons chopped onion
  2 tablespoons chopped red pepper
  ½ cup cornstarch
  1 egg
  1 teaspoon salt

Melt butter; add onion and pepper, cook five minutes, add cornstarch, tomatoes, cloves, bay leaf and salt. Cook until thick. Strain. Add beaten egg. Cool in buttered tin. Cut in any shape desired. Dip in crumbs, egg and crumbs, and fry in deep fat.

Shell Fritters

• 2 cups flour
  1 cup water
  ½ cup sugar
  ½ cup butter
  ½ teaspoon salt
  grated rind and juice 1 lemon
  5 eggs
  1 tablespoon flavoring

Mix butter, fruit juice, rind and water; boil two minutes. Add sugar and flour. Beat until mixture leaves sides of pan. Cool. Add eggs, one at a time, and beat five minutes between each addition. Drop by spoonfuls into hot fat and fry ten to twelve minutes. Drain on brown paper, sprinkle with sugar, and serve with [Chocolate], [Caramel], [Orange], or Wine Sauce.

---