etc., enclosed. Baking powder, or cream of tartar and soda, are sometimes used when the batter is wanted very light; when shorten- ing is used add eggs also, as their albumen quickly coagulates in the hot fat, and forms a crust, or film, which prevents the fat from soaking in. The best batter is made with the yolk of egg, and just before using, the white is beaten to a stiff froth and added also. Always add a little salt. A little more flour can be used, making the batter a little thicker, for fruit which is very juicy. Fritters are quickly made, and can be served for breakfast, lunch- eon, tea, or a dessert for dinner, and they are almost invariably rel- ished. Hot caramel syrup, or maple syrup, can be served with them, or the 6imj)le white syrup made of granulated sugar and a little water, while many of the pudding sauces are also suitable. The time needed to fry is 3 to 5 minutes. FRITTER BATTER (PZam).— Use 2 cups of flour and 2 eggs. Beat the eggs and flour together, and add enough sweet milk to make a batter of the consistency of griddle cakes; then beat in a level teaspoon of salt✪ Fritter Batter. This batter is siuqDly made, and cau be used for any kind of fritters. Batter No. 2. — Mix together ^ cup water or milk, 1 saltspoon of salt, 1 tablespoon melted butter,. and the welhbeaten yolks of 2 eggs; then beat in enough flour to make a good batter of it. Many cooks use 1 tablespoon of olive oil instead of the butter, and prefer it. Just before using it beat in the welhbeaten whites of the 2 eggs. If it is used for meat, oysters, or clams, 2 teaspoons of vinegar or lemon juice will be an improvement; if for fruit, add instead 1 teaspoon of sugar. APPLE FRITTERS — Peel the apples, and take out the core with a core=cutter, cut the ajDples in thick slices, crosswise — this makes a ring; sprinkle with sugar✪ Apple Fritters and let tl^em lie for an hour; then dip each j)iece in batter, and fry until of a light brown color. Sprinkle again with sugar and send to the table. BANANA FRITTERS.— Cut the bananas in slices ^ inch thick, sprinkle with powdered cinna- mon✪ Banana Fritters, dip in batter, and fry in hot fat. Serve with syrup. BERRY FRITTERS— Make a batter of 2 eggs well beaten, add a gill of cream and a gill of milk thickened with a tablespoon of corn=starch; season with a little sugar and cinnamon✪ Berry Fritters. Put raw straw- berries into this batter, and fry them in a pan of hot FKITTEKS 843 fat, a spoonful at a time, Disli them in a pyramid, and sift sugar over and between them. Raspberries, Blackberries, Currants, and other small fruits can be made into fritters in this manner, and are delicious. BREAD FRITTERS.— Cut stale bread into slices | inch thick, and then cut it into small squares. Into 2 cups milk put a piece of cinnamon and the rind of a lemon✪ Bread Fritters; boilit ^ hour; dip the bits of bread in the milk, lay them on a cloth to drain, then dip them in beaten egg, and fry a delicate brown in smoking hot fat. Sprinkle with powdered sugar, and serve. Or (2) dip thin slices of yeast bread in the plain fritter batter, and fry a delicate brown. Sprinkle on powdered sugar, and garnish with jelly. CAKE FRITTERS. — Cut rounds, squares or triangles of any kind of dry cake, dip them in milk with a little lemon juice added, then flour them, and fry in hot fat.

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etc., enclosed. Baking powder, or cream of tartar and soda, are sometimes used when the batter is wanted very light; when shorten- ing is used add eggs also, as their albumen quickly coagulates in the hot fat, and forms a crust, or film, which prevents the fat from soaking in. The best batter is made with the yolk of egg, and just before using, the white is beaten to a stiff froth and added also. Always add a little salt. A little more flour can be used, making the batter a little thicker, for fruit which is very juicy. Fritters are quickly made, and can be served for breakfast, lunch- eon, tea, or a dessert for dinner, and they are almost invariably rel- ished. Hot caramel syrup, or maple syrup, can be served with them, or the 6imj)le white syrup made of granulated sugar and a little water, while many of the pudding sauces are also suitable. The time needed to fry is 3 to 5 minutes. FRITTER BATTER (PZam).— Use 2 cups of flour and 2 eggs. Beat the eggs and flour together, and add enough sweet milk to make a batter of the consistency of griddle cakes; then beat in a level teaspoon of salt. This batter is siuqDly made, and cau be used for any kind of fritters. Batter No. 2. — Mix together ^ cup water or milk, 1 saltspoon of salt, 1 tablespoon melted butter,. and the welhbeaten yolks of 2 eggs; then beat in enough flour to make a good batter of it. Many cooks use 1 tablespoon of olive oil instead of the butter, and prefer it. Just before using it beat in the welhbeaten whites of the 2 eggs. If it is used for meat, oysters, or clams, 2 teaspoons of vinegar or lemon juice will be an improvement; if for fruit, add instead 1 teaspoon of sugar. APPLE FRITTERS — Peel the apples, and take out the core with a core=cutter, cut the ajDples in thick slices, crosswise — this makes a ring; sprinkle with sugar and let tl^em lie for an hour; then dip each j)iece in batter, and fry until of a light brown color. Sprinkle again with sugar and send to the table. BANANA FRITTERS.— Cut the bananas in slices ^ inch thick, sprinkle with powdered cinna- mon, dip in batter, and fry in hot fat. Serve with syrup. BERRY FRITTERS— Make a batter of 2 eggs well beaten, add a gill of cream and a gill of milk thickened with a tablespoon of corn=starch; season with a little sugar and cinnamon. Put raw straw- berries into this batter, and fry them in a pan of hot FKITTEKS 843 fat, a spoonful at a time, Disli them in a pyramid, and sift sugar over and between them. Raspberries, Blackberries, Currants, and other small fruits can be made into fritters in this manner, and are delicious. BREAD FRITTERS.— Cut stale bread into slices | inch thick, and then cut it into small squares. Into 2 cups milk put a piece of cinnamon and the rind of a lemon; boilit ^ hour; dip the bits of bread in the milk, lay them on a cloth to drain, then dip them in beaten egg, and fry a delicate brown in smoking hot fat. Sprinkle with powdered sugar, and serve. Or (2) dip thin slices of yeast bread in the plain fritter batter, and fry a delicate brown. Sprinkle on powdered sugar, and garnish with jelly. CAKE FRITTERS. — Cut rounds, squares or triangles of any kind of dry cake, dip them in milk with a little lemon juice added, then flour them, and fry in hot fat.

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