Salsify Fritters.
Wash, scrape, and grate the roots, letting them fall from the grater into a batter made of two eggs, half a cup of milk, flour enough for thin batter, and a little salt and pepper. It should be like raw fritters when mixed. Drop, by the spoonful, into the hot fat. As fast as they are fried throw into a hot colander, set over a bowl in the oven. Eat hot.