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Pumpkin Fritters

Boil the pumpkin, then pour off the water. Let it get quite cold. Take a plate and press the pumpkin down, so as to squeeze out all watery particles still left.

Stir in 2 eggs and some Five Roses flour (well dried) to make a batter. From a spoonful of the batter you will have a fritter which must be baked in a pan with boiling fat. Let the pot not be too sparing, the deeper the pot you fry them in the less you use and the nicer the cake. Mix pounded cinnamon and sugar and serve with the cakes.