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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

DUMPLINGS & FRITTERS

APPLE FRITTERS (3 recipes)

Apple Fritters #1

Take 1 pint of sweet milk, 3 eggs, a little salt, 2 cups of flour. Beat well. Take 4 tart apples, pare, core, cut in slices, dip in batter and fry in hot lard.

Sister Sarah A. Sell, Newry, Pa.
 

Apple Fritters #2

Take 1 quart buttermilk, 2 eggs, 1 teaspoonful soda, and flour enough to make quite stiff. Pare the apples, cut slices around the apple 1/4 of an inch thick. Put the apples in the batter and fry in hot lard till brown, then turn and brown the other side.

Sister Eldora Thomas, Warrensburg, Mo.
 

Apple Fritters #3

Beat well the yolks of 2 eggs, add 1/2 pint of sweet milk, a pinch of salt, and 2 cups of sifted flour; beat until smooth and light; stir in 1 pint of pared and sliced apples and the whites of the eggs beaten to a stiff froth. Drop into boiling lard, a spoonful at a time, and take out with a skimmer; serve at once with syrup.

Sister Annie Sell, McKee Gap, Pa.