Cassell's New Dictionary of Cookery

From Aberdeen Crullas to Zwiebach — the vast Cassell's dictionary with a recipe for everything, each priced to the penny ('Probable cost, 2s.'), plus the whole science of the 1912 kitchen.

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Rice-Flour Puffs

Take a pint of flour, and add to it a tea-spoonful of salt and a pint of boiling water. Beat up four eggs, stir them into the mixture, put from two to three table-spoonfuls of lard into a pan, make it boiling hot, and fry as in the case of common fritters.

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