1 teaspoonful melted Crisco
3/4 cupful flour
1 egg
1/2 teaspoonful salt
1/2 cupful milk
Sift flour and salt into bowl, add egg well beaten, milk and Crisco.
Beat five minutes then strain into cup. Have kettle of Crisco on
fire and heat until cube of bread will become golden brown in sixty
seconds. Heat timbale iron in hot Crisco, let stand two or three
minutes, then drain and dip into batter to half inch of top of iron;
submerge in Crisco and fry until batter is crisp and lightly browned.
Remove from iron and drain on paper. If batter does not cling to
iron, then iron is not hot enough. If Crisco sizzles considerably, and
batter case spreads out and drops from the iron, mold is too hot. If
iron is lowered too far into batter the case will come over top of
iron and be difficult to remove. Creamed dishes of all kinds can be
served in these cases. Cold custards, cooked vegetables, fruits or
ices may be also served in the cases.
Sufficient for forty cases.