Farm and home cook book and housekeeper's assistant

Cut pieces about the size of a small egg from light bread dough, and drop into hot lard. The lard must be hot enough to brown a slice of raw potato. It is well to keep a few pieces potato in the kettle. Fry the fritters a light brown, and serve warm with syrup. These will not absorb grease. — [Mrs. W. W. P., Okla. Fried Com Fritters To 1 can corn or % doz ears green corn, cut fine, add 3 ot 4 well-beaten eggs, 1 level teasp salt, and flour enough to make a stiff batter that can be easily dropped from the spoon. Drop by spoonsful into hot lard, and fry like doughnuts. — [S. F. R., N. J. APPLE AND RHUBARB FRITTERS 93 Cornmeal Fritters To 2 cups sour milk add 1 teasp soda, i^ teasp salt, 1 well-beaten egg and cornmeal enough to make a moderately thick batter. Drop by tablespoonsful into a hot skillet, well greased with lard. — [Mrs. W. T. F., Mo. Sour Milk Fritters Dissolve 1 teasp soda in 2 cups sour milk, add the beaten yolks of 2 eggs, 2 cups flour, and lastly the well-beaten whites of 2 eggs. Fry in hot lard or butter, and serve with syrup or any preferred sauce. — [A. E. H., Wash. Oatmeal Fritters To 1 cup cooked and cold oatmeal, add 1 well-beaten egg, 2 or 3 tablesp milk, and just enough flour to bind together. Season to taste, and fry in hot lard. Watch them closely, as they burn easily. This is a nice way to use left-over oatmeal from breakfast by serving it as fritters for supper. — [R. C. R., Pa. Apple Fritters Heat 1 cup sweet milk, and add slowly to the beaten yolks of 2 eggs, mixed with 1 teasp sugar and a little salt, then add 2 cups flour sifted with 1 teasp baking powder, and the beaten whites of 2 eggs. Lastly stir in some sour apples sliced or chopped fine, and drop by spoonsful into hot fat. Fry a light brown. Serve with cream and sugar or any preferred sauce. Grate some nutmeg into the batter if that flavor is liked. Peach and pineapple fritters can be made by this same recipe. — [Mrs. D. A. F., Pa. Rhubarb or Green Apple Fritters To 2 well-beaten eggs add 1 cup sour milk in which dissolve 1 level teasp soda, and a little salt. Then add flour enough to make a not too thick batter. Lastly stir in 1 pt raw sliced rhubarb or green cooking apples. fry in plenty of hot fat and serve hot with syrup. — [B. F., la. Mock Oyster Fritters To 2 cups sweet corn, chopped fine, add 2 well-beaten eggs, Vz cup flour and a little salt and pepper. Fry the size of oysters on a hot, buttered griddle. These are very fine. —[Mrs. E. S. W., N. Y.] Oyster Fritters Drain all the liquor from 1 qt oysters, and dry them on a towel. Make a batter of 1 pt flour sifted with 2 teasp baking powder and a little salt, 1 cup milk and 2 well-beaten eggs. Have ready plenty hot fat, as for frying doughnuts, and to each tablesp batter add an oyster and drop into the fat. Turn with a fork and when brown and crisp lift out, drain on paper, and arrange on a hot platter. Serve at once. — [M. P., N. H. Green Tomato Fritters Slice green tomatoes, sprinkle with salt, and let stand V2 hour. Make a batter of 1 egg, 1 cup milk and 1 cup flour sifted with 1 teasp baking powder and a little salt. Dip each slice of tomato in the batter, and fry in hot lard. Serve as a vegetable, with meat and gravy. — [Mrs. H. L., Va. Potato Fritters