Miss Corson's practical American cookery and household management

Have ready over the fire a frying-kettle half full , of fat ; cut slices of bread about half an inch thick in squares, triangles, or heart-shaped pieces, and when the fat is smoking hot put in the bread and fry it golden brown ; take it from the fat with a skimmer when it is brown, lay it on brown paper to free it from grease, and then use it for garnishing. Fry small dice of bread in this way to serve in soups. FRITTER BATTER. To make a batter which can be used for any fritters, put a cupful of flour into a bowl with the yolk of a raw egg, a level teaspoonful of salt, and a tablespoonful of good olive-oil ; mix these ingredients smoothly together, then gradually stir in enough water to make a batter thick enough to hold a drop let fall from the mixing-spoon ; beat the white of the egg to a stiff froth, mix it lightly with the batter. ORANGE FRITTERS. Peel and slice two or three oranges about a quarter of an inch thick, and remove the seeds, taking care not to break the slices or squeeze out the juice ; put a frying-kettle over the fire, with enough fat to half fill it, and let the fat get smoking hot. Put two or three slices of oranges in the batter, and when the fat begins to smoke Hft them from the batter with a fork, drop them into the hot fat, and fry them golden brown; take the fritters out of the fat with a skimmer, lay them for a moment on brown paper to free them from grease, and then dust them with powdered sugar, and serve them hot. PINEAPPLB FRITTERS. Pare and grate a ripe pineapple, saving all the juice ; put with the grated fruit and juice two cupfuls of flour, the yolk of a raw egg, a saltspoonful of salt, a tablespoonful of melted butter, and sufficient cold water to make a batter thick enough to sustain a drop from the mixing-spoon for a moment upon its surface. Have ready over the fire a frying-kettle half full of fat, and when it begins to smoke quickly beat the white of the egg to a stiff froth, stir it into the batter, drop the batter by the tablespoonful into the hot fat, and fry the fritters until they are golden brown ; then take them from the hot fat with a skimmer, and lay them for a moment on brown paper to free them from grease ; then arrange them neatly on a china dish, dust them with powdered sugar, and serve them. If the pineapple-fritters are prepared large, the fruit may be sliced thin, dipped in a batter made as directed above, and then fried and served in the same way. Preserved pineapple may be used for fritters and tarts. OLD-FASHIONED DOUGHNUTS. Beat three eggs in a large bowl for five minutes ; stir into them one cupful of granulated sugar, one level teaspoonful of salt, one pint of sweet milk, and one-third of a nutmeg grated; sift together three times two cupfuls of flour and one level teaspoonful each of cream of tartar and saleratus ; stir the flour quickly into the ingredients already mixed in the bowl. Just flour enough is required to make a dough only stiff enough to handle. If more than two cupfuls are needed, stir it into the dough, but remember to make it only stiff enough to roll out. Handle the dough very quickly and