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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
1/4 cup milk
1 tablespoon lemon juice
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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