The new practical housekeeping

some use a little nutmeg or cinnamon also, and serve hot on a clean napkin to absorb any remains of fat 3 or line the dish with tissue paper fringed at the ends ; paper napkins are nice for this purpose. To keep hot, cover with a napkin; never with a dish-cover ; the former absorbs the steam that arise, which would otherwise gather on the inside of the cover, and dropping back on the fritters would make them soggy and heavy. A Fritter Doily, made of butchers' linen in the shape of a maltese cross, with any pretty design worked in the corners, is a new and happy conceit, as the fritters may be served upon it and the four ends be brought up to cover them. Always serve at once (frying as wanted) with syrup or honey, or any sweet sauce preferred, for which see Puddings. In all the recipes that follow, the mode of testing the fat and frying is the same as given above. A tablespoon of batter makes a fritter of the usual size, a teaspoon about the size of an oyster. Fritters bear a bad reputation, but when properly made, and eaten occasionally for a change, are quite as wholesome as many of the messes recommended as food for dyspeptics Apple Fritters. — Make a batter in proportion of one cup sweet milk to two cups flour, a heaping teaspoon baking powder, two eggs beaten separately, one tablespoon sugar, and saltspoon salt ; heat the milk a little more than milk-warm, add slowly to the beaten yolks and sugar, then add flour and whites of eggs ; stir all together and throw in thin slices of good sour apples, dipping the batter up over them ; drop in lard in large spoonfuls with piece of apple in each, and fry to a light brown. Serve with maple syrup or a nice syrup made of sugar. Another way of making is to beat three eggs very lightly, stir in one teaspoon salt, one-half cup sugar, one pint milk, two cups chopped apple and two cups flour. Flavor with nutmeg. Stir all well together and fry as directed in preface; sift sugar over them and serve. Or, peel, steam and pulp six good sized apples, add juice two lemons, four well-beaten eggs, sugar to taste and a little cream. Mix thoroughly, roll into balls with enough cracker dust or fine bread-crumbs to keep in. shape and fry as above. Serve strewn with powdered sugar. A very nice way of preparing the apples is to pare and cut them across in slices about an inch thick, then with the corer remove the core from each slice, leaving a round opening in the center. Dip into the batter and fry each slice separately, lay them in a dish in a circle overlapping one another, sprinkle with sugar, and serve with a sweet sauce in the center. Orange Fritters are prepared as above, and make a delicious desert.