Plain Fritters Recipe

Stir a quart of milk gradually into a quart of flour--put in a

tea-spoonful of salt, and seven beaten eggs. Drop them by the large

spoonful into hot lard, and fry them till a very light brown color. They

are the lightest fried in a great deal of fat, but less greasy if fried

in just fat enough to keep them from sticking to the frying pan. Serve

them up with liquid pudding sauce.

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