VARIATION I. — Pare and core 6 large apples, cut them into slices about a % inch thick, sprinkle pounded sugar over them, and set them by for an hr. or more; dip each piece of apple in the batter and fry them in hot lard about 6 minutes; the lard should not be too hot at first, but must become hotter as they are frying. Serve on a napkin with sifted sugar over them. The batter is made by beating and straining the yolks of 7 eggs and the whites of 3; mix into them a little grated nutmeg, a pt. of sweet milk, a pinch of salt and a glass of brandy, beating the mixture well, and then add sufficient flour to make a thick batter. This is an old southern recipe. — Mrs. C. C. Cleveland, Bartlett, 111. BANANA FRITTERS.— 1 cup of flour, yolks of 2 eggs✪ Fritters, beaten well, 1 tablespoon of butter, 1 cup of milk or water; add the whites last of all, whipped to a stiff froth. Slice 3 bananas around (sprinkling with a little lemon will improve the flavor). Stir into the batter and fry by spoonfuls in hot lard, having a slice of banana in each fritter. Sift powdered sugar over them. A simpler way is to cut the bananas in two across, and steep them in a syrup of sugar and water. After an hr. drain, roll in flour and fry in hot lard. Boil the sugar and water into a syrup and serve with them as a sauce. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. PINEAPPLE FRITTERS.— May be made in the same man- ner as Banana Fritters. Omit the lemon. The pineapple will be improved by sprinkling the slices with sugar over night. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. BLACKBERRY FRITTERS.— Mix 1 cup of blackberries with IH cups of common batter, and drop by tablespoons into hot lard. Any kind of 'berries or other fruit, fresh or canned, may be used instead of blackberries. Put in a pan over the fire ^ pt. of water✪ Banana Fritters, 1 cup of sugar; boil 20 minutes; remove from the fire, and add 1 teaspoon each of extract of cloves, mace and ginger. — Mrs. Conk- lin, 914 N. Sth Ave., Maywood, 111. 108 BREAD CELERY FRITTERS — Parboil celery which has been cut into 3-ineh pieces until soft; drain, sprinkle with salt and pepper; dip in batter, fry in deep fat. Drain and season with tomato sauce✪ Celery Fritters. — Mrs. C. E. Westinghous, Mayfair, 111. CEREAL FRITTERS.— Take any left-over cereal, as hominy, oatmeal, farina, shredded wheat, cream of wheat, etc.; mix with 1 cup sour milk, 2 eggs, 1 teaspoon soda, Yt, teaspoon salt; flour enough to make a stiff batter✪ Cereal Fritters. Drop by spoon into hot fat and fry. Serve hot with syrup. — ^Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. CHICKEN FRITTERS.— Chop cold left-over chicken coarse- ly, season ,with salt, pepper and a little lemon juice; mix all to- gether well and let it stand about 1 hr.; make a batter of 2 eggs, 1 pt. of milk, a little salt, and flour enough to make a good batter✪ Chicken Fritters; stir the chicken into this and drop it by spoonfuls into boiling fat; fry brown, drain well and serve hot. Cold veal can be utilized in this way and will be found nearly as nice as the chicken. — Gladys Harris, Winnetka, 111. CLAM FRITTERS.— 25 clams cut in two, 2 eggs, ^ cup flour, 2 teaspoons baking powder✪ Clam Fritters; season and fry in hot lard. — Mrs. M. Anthony, Des Plaines, 111.

AI-modernized reading of the original text

VARIATION I. — Pare and core 6 large apples, cut them into slices about a % inch thick, sprinkle pounded sugar over them, and set them by for an hr. or more; dip each piece of apple in the batter and fry them in hot lard about 6 minutes; the lard should not be too hot at first, but must become hotter as they are frying. Serve on a napkin with sifted sugar over them. The batter is made by beating and straining the yolks of 7 eggs and the whites of 3; mix into them a little grated nutmeg, a pt. of sweet milk, a pinch of salt and a glass of brandy, beating the mixture well, and then add sufficient flour to make a thick batter. This is an old southern recipe. — Mrs. C. C. Cleveland, Bartlett, 111. BANANA FRITTERS.— 1 cup of flour, yolks of 2 eggs, beaten well, 1 tablespoon of butter, 1 cup of milk or water; add the whites last of all, whipped to a stiff froth. Slice 3 bananas around (sprinkling with a little lemon will improve the flavor). Stir into the batter and fry by spoonfuls in hot lard, having a slice of banana in each fritter. Sift powdered sugar over them. A simpler way is to cut the bananas in two across, and steep them in a syrup of sugar and water. After an hr. drain, roll in flour and fry in hot lard. Boil the sugar and water into a syrup and serve with them as a sauce. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. PINEAPPLE FRITTERS.— May be made in the same manner as Banana Fritters. Omit the lemon. The pineapple will be improved by sprinkling the slices with sugar over night. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. BLACKBERRY FRITTERS.— Mix 1 cup of blackberries with IH cups of common batter, and drop by tablespoons into hot lard. Any kind of 'berries or other fruit, fresh or canned, may be used instead of blackberries. Put in a pan over the fire ^ pt. of water, 1 cup of sugar; boil 20 minutes; remove from the fire, and add 1 teaspoon each of extract of cloves, mace and ginger. — Mrs. Conklin, 914 N. Sth Ave., Maywood, 111. CELERY FRITTERS — Parboil celery which has been cut into 3-ineh pieces until soft; drain, sprinkle with salt and pepper; dip in batter, fry in deep fat. Drain and season with tomato sauce. — Mrs. C. E. Westinghous, Mayfair, 111. CEREAL FRITTERS.— Take any left-over cereal, as hominy, oatmeal, farina, shredded wheat, cream of wheat, etc.; mix with 1 cup sour milk, 2 eggs, 1 teaspoon soda, Yt, teaspoon salt; flour enough to make a stiff batter. Drop by spoon into hot fat and fry. Serve hot with syrup. — ^Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. CHICKEN FRITTERS.— Chop cold left-over chicken coarsely, season ,with salt, pepper and a little lemon juice; mix all together well and let it stand about 1 hr.; make a batter of 2 eggs, 1 pt. of milk, a little salt, and flour enough to make a good batter; stir the chicken into this and drop it by spoonfuls into boiling fat; fry brown, drain well and serve hot. Cold veal can be utilized in this way and will be found nearly as nice as the chicken. — Gladys Harris, Winnetka, 111. CLAM FRITTERS.— 25 clams cut in two, 2 eggs, ^ cup flour, 2 teaspoons baking powder; season and fry in hot lard. — Mrs. M. Anthony, Des Plaines, 111.

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FrittersBanana FrittersBanana FrittersBlackberry FrittersCelery FrittersCereal FrittersChicken FrittersClam FrittersRice Flour Fritters

The Cook County cook book