Corn-Meal Fritters
3 cups milk.
2 cups best Indian meal.
½ cup flour.
4 eggs.
½ teaspoonful soda, dissolved in hot water.
1 teaspoonful cream of tartar, sifted in flour.
1 table-spoonful sugar.
1 table-spoonful melted butter.
1 teaspoonful salt.
Beat and strain the yolks; add sugar, butter, milk and salt, the soda-water, and then stir in the Indian meal. Beat five minutes hard before adding the whites. The flour, containing the cream of tartar, should go in last. Again, beat up vigorously. The batter should be just thick enough to drop readily from the spoon. Put into boiling lard by the spoonful. One or two experiments as to the quantity to be dropped for one fritter will teach you to regulate size and shape.
Drain very well and serve at once. Eat with a sauce made of butter and sugar, seasoned with cinnamon.
Some persons like a suspicion of ginger mixed in the fritters, or in the sauce. You can add or withhold it as you please.