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| This recipe uses a 1950's Bonley Hostess Kit, purchased on E-Bay. |
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| Ingredients: |
Vegetable Oil for frying
1 Cup Enriched Flour
1/2 Cup< Milk
1/2 Cup Water
1 t Sugar
1/2 t Salt
1 Egg
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| Procedures: |
Put enough oil in the frying vessel to be 2-3 inches deep.
Sift the flour before measuring.
Mix milk, water, sugar and egg together.
Stir slowly into the flour and then beat until smooth.
Heat the oil to 365o. [A candy/oil thermometer is helpful.]
Heat the selected patty iron by dipping into the oil for about 15 seconds.
Remove the iron from the oil and shake off the excess oil.
Dip the iron into the batter even with the top of the iron. Don't go over the top of the iron with batter.
Dip the patty-coated iron into the oil.
As soon as the patty shell is formed and begins to brown, lift the iron from the patty shell, tapping with a fork, if necessary to free the shell.
Allow the shell to brown in the oil. When brown on one side, flip to brown the other side, as well.
With a slotted spoon or strainer, remove the shell to drain on paper towels.
Hints:
If the shell sticks to the iron, the oil is too hot.
The optimum temperature is 365o. |
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| Notes: |
2009-02-21: Lyd quickly learned that technique is important as the first few looked pretty bad. Once she got the hang of it, the results were quite good.
This recipe originally called for Swift & Company "Swift'ning" for the frying, Pillsbury Flour and Pet Evaporated Milk. We changed to more contemporary ingredients.
The shells can be filled with a wide variety of creamed dishes such as chicken, shrimp, etc., or sprinkled with a little confectioner's sugar and then filled with a dessert filling.
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