Stapleton Family Cookbook 1900 through the 1950s; Denver Colorado

December 20th

Corn Fritters                     

1 can corn                                  2 teaspoons salt

1 cup flour                                 ¼ teaspoon paprika

1 teaspoon baking p.               2 eggs

Chop corn, and add dry ingredients mixed and sifted, then add yolks of eggs beaten until thick and fold in whites of eggs beaten stiff.  Cook in a frying pan in fresh hot lard, drain on paper.

Boston Cooking School Cook Book 12/20/13

Oyster Fritters                

1 pt. oysters                               1 1/3 cups flour

2 eggs                                          2 teasp. B.P.

1/3 cup milk                               salt & pepper

Drain oysters from liquor and chop.  Beat eggs until light, add milk and flour mixed and sifted with B.P., then add chopped oysters, and season highly with salt & pepper.  Drop by spoonfulls and fry in deep fat.

Boston Cooking School Cook Book 12-20-1913

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