Twentieth century home cook book

One-half pint of flour, yolks of three eggs beaten light, one teacup of milk and a small lump of butter about size of a walnut, a pinch of salt. Beat the whites until very stiff. Stir the batter well. Peel the bananas, cut in strips lengthwise ; dip them in the batter and fry a very light brown. Sprinkle powdered sugar over the top and serve. These are nice eaten either hot or cold. CLAM FRITTERS. Put into an earthen dish three spoonfuls of flour, a tablespoonful of yeast powder and two whole eggs ; mix this with a little clam juice. Mince a pint of clams, and mix this with nice sweet butter. Put two or three spoonfuls of lard into a shallow frying pan ; when very hot drop your mixture therein by spoonfuls to fry ; turn them over after three or four minutes ; let them fry a moment longer ; then take them out, and after drain- ing them on a cloth, serve. Clam fritters should not be cooked in large masses. OYSTER FRITTERS. Select nice oysters, wipe them dry, have ready a batter made of five eggs, five tablespoonfuls of flour, and milk enough to make a pretty stiff batter. Beat until very smooth, put in a pan equal quantities of butter and lard. As soon as it begins to froth well, put a large spoonful of batter in the pan, laying a large oyster in the middle of it. If the batter is too thin, add flour, if too thick more milk can be used. Very fine. WINE FRITTERS. Beat six eggs light, and gradually stir into them six tablespoonfuls of sweet wine and six tablespoonfuls of powdered sugar. Have ready a sufficient number of large, fresh milk biscuits, split in two, soak in a bowl of sweet wine for about five minutes, and drain on a sieve. Dip each piece in the batter and fry them in hot butter until a light brown. When done sift powdered sugar over them and serve in a napkin. APRICOT FRITTERS. Mix a pound of sifted flour in a bowl with a pint of sweet milk (or water will do) ; mix until it becomes perfectly smooth, and stir in two ounces of melted butter, and the whites of three eggs, beaten to a stiff froth. Dip twelve or fourteen apricots in this batter, previously cut in halves and sprinkled with white sugar ; fry in hot lard to a light brown ; drain them upon a cloth ; sift white sugar over them and serve hot. Delicious. PEACH FRITTERS. Remove the skins of the peaches and cut into quarters. Drop them in a little sweetened wine and let them remain for a few minutes ; make a batter as for apricot fritters, and after dipping each piece in, fry a pretty brown. Large plums may be prepared in the same way. ORANGE FRITTERS. Peel the oranges and slice thin, then dip in a batter made of one egg, one heaping tablespoonful of sugar, a little milk, and flour enough to make a thin batter; try in butter or nice, sweet lard, which should be very hot indeed, for the oranges are not good unless cooked quickly. When nice and brown put in a dish and sprinkle with powdered sugar. When properly prepared these are delicious. — Mrs. J. P. Hird. PINEAPPLE FRITTERS. Peel the pineapple without any waste and slice ; canned pineapple is just as nice for the purpose ; fry them in a batter made as for orange fritters, or a very nice way of preparing this dish is to first steep the fruit in a glass of wine and then dip in the batter and fry a pretty brown. Sprinkle sugar over the top and serve. Very nice for luncheon or tea. CHAPTER XV. CHICKEN CROQUETTES.