Bygone Recipes – Vegetables

Ingredients

• 1 cup flour (approx. 120g)
• 2 teaspoons baking powder
• ¼ teaspoon salt
• ¼ cup milk (60ml)
• 2 eggs
• 1 tablespoon lemon juice

Method

1. Sift flour, baking powder and salt; add well-beaten eggs, lemon juice and milk.
2. Beat well, strain if lumpy, and leave standing several hours, over night if possible.
3. This receipt may be used for cooked parsnips, carrots, cauliflower, raw corn and nearly all fruits.
4. Dip prepared vegetables or fruits in the batter, drain whole vegetables and fruits on a fork, fry in deep fat, and drain on brown paper.
5. Mix small or chopped vegetables or fruit with the batter and drop in spoonfuls into hot fat.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 2 cups chopped artichokes (approx. 300g)
• 2 cups White Sauce (480ml)
• 1 cup buttered crumbs (approx. 130g)

Method

1. Arrange in a scallop dish and bake until crumbs are brown.

Title

Lowney’s Cook Book

Author

Maria Willet Howard