Source: Tip-Top Inn, Shrewsbury, Vermont
Pineapple Fritters
2-2/3 cups sifted all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1-1/3 cups milk
2 eggs, well beaten
1 can crushed pineapple, drained (1-pound size)
Mix and sift dry ingredients, add milk gradually, and eggs. Add drained pineapple to batter. Fry until light brown. Serve with Chantilly Sauce.
Chantilly Sauce
4 egg yolks
1 cup granulated sugar
1 teaspoon nutmeg
1 teaspoon vanilla extract
2 tablespoons melted butter
1 cup cream
Beat together all ingredients except the cream until very thick. Add cream, beaten stiff. Chill.
Serves about 20.