The new practical housekeeping

Egg Plant Fritters. — Take a large-sized egg plant, leave on stem and skin and boil in porcelain kettle until very soft, just so that it can be taken out with the aid of a fork or spoon ; take off all the skin and mash very fine in an earthen bowl. When cold add teaspoon salt, plenty m pepper, two tablespoons flour, a half cup cream or milk and tnree eggs. Have fat hot, drop in batter as for any fritters and brown nicely on each side. Grape Fritters. — Cup flour, yolks of two eggs, two tablespoons salad oil, pinch each spice and salt, and enough cold water to make a batter about like sponge cake. When mixed smoothly add whites of eggs beaten to stiff froth. Dip little clusters of grapes in the batter and fry in smoking hot fat. Take up, drain, dust with powdered sugar, and serve either hot or cold as a dessert. Hominy Fritters. — Mix well one pint boiled hominy, one gill cream, two tablespoons com starch, two eggs, half teaspoon baking powder, saltspoon salt. If too stiff add a little more cream or milk. Fry, drain and dust as above, and serve with any sauce liked. Italian Fritters. — With a wooden spatula stir rapidly into one pound sifted flour one and a half pints boiling water. Add three or four eggs, one at a time, and beat well in, thus forming a very delicate batter paste. Press this through a syringe or confectioners' bag into hot lard, and as soon as a bright yellow color they are done. Drain in colander, pile on a dish and powder plentifully with fine sugar. This is a favorite dish in Italy, called there "cinci." May be served with a sauce if liked. Lemon Fritters. — Three eggs, one pint flour, three-fourths teacup powdered sugar ; beat the yolks well, add flour and enough milk — about a gill — to make a stiff batter ; beat the whites stiff with the sugar, the juice of a lemon and some of the yellow peel grated off, or teaspoon extract of lemon, and beat into the batter just before frying. Lobster Fritters. — Put one lobster in two quarts boiling water with a half cup salt, and boil twenty-five minutes; when cold <i— *"i» III M — ^^^— remove the meat and fat and cut into small slices ; put into a saucepan a tablespoon each butter and flour, a cup cream, little celery, salt, thyme, white pepper, and a saltspoon parsley; let boil two minutes and add yolks four eggs and the lobster ; mix and set back to simmer five minutes ; pour it out on a well greased dish and set away to get firm by cooling ; cut into slices, dip into fritter batter, (see preface) arid fry as directed. . Serve on the fritters a few sprigs of parsley, quite dry, fried in lard fifteen seconds. Mince Meat Fritters. — Mix half pound (about one pint) mince meat, four tablespoons bread-crumbs or one tablespoon flour, two eggs and juice of half a lemon ; beat weU together and fry as directed. Nutmeg Fritters. — One cup sugar, butter size of hickory nut, one and a half cups sour milk, one teaspoon soda and a little nutmeg. Stir in flour till thick as fruit cake ; drop a teaspoon at a time in hot fat. Very nice for breakfast with coffee.