PUMPKIN FRITTERS

Wairarapa Times-Age, 27 June 1938, Page 4

PUMPKIN FRITTERS

TWO FAVOURITE RECIPES. Mash 11b pumpkin which has been steamed till tender. Then add one teaspoonful of flour, one well-beaten egg and salt to taste. Make into small cakes and fry on both sides a delicate brown in very hot butter. To make a sweeter fritter, mix lib mashed steamed pumpkin with two finely chopped apples, three-quarters cup of chopped pineapple, juice of one orange. quarter cup of brown sugar, pinch of salt, one well-beaten egg and one cup of flour (added slowly). Beat all well to a good batter, adding a little more orange juice if too thick. Drop spoonsful into hot butter, and when done drain on paper and sprinkle sugar on before serving. Another recipe is to pour half teacup of boiling milk over 11b of steamed mashed pumpkin. Let cool and then stir in smoothly one tablespoonful of flour. Cover for 15 minutes, then beat until cold. Stir in yolks of two eggs, followed by the stiffly beaten whites and one and a-half ounces of cooked spaghetti or vermicelli. Drop spoonsful into boiling butter and fry a golden brown. Add pepper and salt to taste and also a teaspoonful of chopped parsley.