Take 3 quarts boiling water, ¼ pound cornstarch, 1 can cream. Dissolve starch in a little cold water to make creamy paste of it. Pour cream in boiling water. Pour in cornstarch water when other water is boiling well. Add 2 ounces butter, stir well. Remove from stove and add ¾ pound granulated sugar, flour with a little nutmeg, cinnamon, lemon extract, and pinch of salt. Serve hot with fritters. Fritters also hot.
Note.—In frying fritters do not let particles of fritters remain in grease; they will burn the grease.
Brandy sauce.
Take some good melted butter with new sweet milk, according to amount required. Sweeten to taste and add about 4 glasses of brandy.
DESSERTS.
Ginger cakes.
Take 2 pounds lard, 4 pounds sugar, and rub together. Then add 2 dozen eggs (3 at a time). Then put 4 ounces ginger in about 1 teaspoonful cinnamon, 1 pinch salt, 1 gallon molasses, 1½ ounces soda (3 heaping teaspoonfuls baking powder), 6 pounds flour. Make a cake dough. Slack so as to drop from a spoon. Put in 2 bake pans and bake 25 or 30 minutes till done.
Griddle cakes (for 20 men).
Take 3 pounds flour, 2 ounces baking powder, 1 ounce salt, 10 eggs, 1 can cream, 1 quart water. Mix to consistency of thick batter. Fry on cake griddle with griddle greased with bacon rind or grease.
Ginger snaps (for 100 men).