Pumpkin Fritters.
One breakfast-cupful cold pumpkin mashed, one thick slice of bread soaked in milk and water, and squeezed dry, one dessertspoonful sugar, one egg well beaten, about one tablespoonful flour. Mix all very smoothly. Just before frying add about a quarter-teaspoonful baking powder. The batter should be considerably thicker than pancake batter. If not thick enough add more flour. Drop in tablespoonfuls into a frying-pan, and fry in the usual way.
Source: KITCHEN AND PANTRY. (1921, February 26). Queensland Times (Ipswich) (Qld. : 1909 - 1954), p. 5 (DAILY.).
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