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POLENTA FRITTERS

Put one pinch of salt and one tablespoon of sugar into a cup of milk, and put it on to boil. As soon as it boils

pour in, little by little, one−half scant cup of fine Indian meal, stirring constantly with a wooden spoon. Allow

it to boil gently for twenty minutes.

Take it off the stove, add one level tablespoon of butter and the yolk of one egg and a little grated lemon−peel.

Beat up well to mix the egg and butter. Then turn the mixture onto the bread−board, which has been

dampened; spread it out to the thickness of a finger. Allow it to cool, then cut into squares or diamonds or

little rounds, dip these into egg and then into the bread crumbs, and fry them in boiling lard, a few at a time.

Sprinkle with sugar, and serve hot.

 

 

 

 

 

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