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The Boston Cooking-School Cook Book by Fannie Merritt Farmer (Boston, 1896)

1 cup bread flour
2 teaspoons baking powder
1 tablespoon powdered sugar
1/4 teaspoon salt

1 egg
1/4 cup milk

1 tablespoon lemon juice
3 bananas

Mix and sift dry ingredients.

Beat egg until light, add milk, and combine mixtures; then add lemon juice and banana fruit forced through a sieve.

Drop by spoonfuls and fry in deep fat.

Drain on brown paper. Serve with a lemon sauce.


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