Читать книгу The Boston cooking-school cook book - Fannie Merritt Farmer - Страница 153

Table of Contents

1⅓ cups flour

2½ teaspoons baking powder

¼ teaspoon salt

⅓ cup sugar

½ cup milk

1 egg

1 teaspoon melted butter

Beat egg until light; add milk, dry ingredients mixed and sifted, and melted butter. Drop by spoonfuls in hot, new, deep fat; fry until light brown and cooked through, which must at first be determined by piercing with a skewer, or breaking apart. Remove with a skimmer, and drain on brown paper.