flour
1/2 tsp. salt
Dash of pepper
1/2 tsp. baking powder
Prepare the corn pulp according to the directions given in Art. 118. To
this add the beaten egg, flour, salt, pepper, and baking powder. Drop in
tablespoonfuls on a well-greased griddle. When brown on one side, turn
and brown on the other side. Then fold through the center, doubling one
side over the other. Serve hot.
[Illustration: FIG. 14]
121. CORN FRITTERS.--The popularity of corn fritters, which have corn
pulp as their foundation, is undoubtedly due both to their flavor and to
the variety they afford in the diet. After being fried, corn fritters
should appear as shown in Fig. 14. They may be served plain, but most
persons prefer them with a sauce of some kind or with maple sirup.
CORN FRITTERS
(Sufficient to Serve Six)
2 c. corn pulp, or 1 can corn, chopped
1 c. flour
1 tsp. baking powder
1 tsp. salt
2 eggs
If canned corn is used, drain off the liquid before using it. To the
corn, add the flour, baking powder, and salt. Separate the eggs and stir
in the beaten yolks. Beat the whites stiff and fold them into the
mixture. Drop with a spoon into deep fat, fry until brown, remove from
the fat, and drain on paper. Serve plain, with a desired sauce, or with
maple sirup.
CUCUMBERS AND THEIR PREPARATION
122. The hard-rinded fruit of the cucumber plant has been used from time
immemorial as a vegetable. In food value, cucumbers are very low,
comparing closely with celery in this respect; however, as they contain
a large amount of cellulose, or bulk, and mineral salts, they should not
be disregarded in the diet.
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