The Toronto Cook Book

Pare six good sized apples that are not over ripe. Cut in round slices. Dip each slice in sugar and ground cinnamon, mixed. Drop in batter till thickly covered with it. Then drop in hot dripping and fry a light brown. Take one pint of milk, add three lightly beaten eggs, a little soda and salt, flour enough to make a batter about as stiff as ordinary light-cakes. Potato Fritters Mash and whip six boiled potatoes, add to them one pint of cream or milk, flour enough to make a batter as for other fritters, the yolks of three eggs, and the beaten whites; salt and fry in butter. Banana Fritters Two cups of flour, yolks of three eggs beaten, one cup of milk and butter size of a walnut, a pinch of salt; beat the whites until they become very stiff. Stir the batter well ; peel the bananas, cut in strips; dip them in the batter and fry a light brown. Sprinkle with powdered sugar and serve hot. Apple Fritters Quarter and slice your apples. Make a batter of two eggs, one cup of milk, a little salt and flour, or the same as for fried oysters. Put in apples and fry in hot fat, the same as oysters. Corn Fritters Grate sweet corn into a dish, and to one pint add one egg, one teacup of flour, one tablespoon cream, one teaspoon salt; mix together and fry like oysters. Peach Fritters Prepare and fry like apple fritters, using halves or ripe peaches instead of apples. Orange Fritters Prepare and fry as above, using sections of orange in place of apples. Blackberry Fritters Into one and one-half cups of batter mix one cup blackberries and drop by tablespoons into hot lard; fry to a light brown. Fritters Corn Fritters One dozen ears of corn, one teaspoon baking powder, one cup flour, two eggs, one pint milk, one-half teaspoon salt, two dashes black pepper. Cut the corn down the centre of each row of kernels, then with the back of the knife press out the pulp ; to this pulp add the milk, the yolks of the eggs, and salt, pepper and flour; beat well. Beat the whites of the eggs to a stiff froth and stir them and the baking powder carefully into the mixture. Put lard into a frying pan and when hot drop the mixture by spoonfuls into it. When brown on one side, turn and brown the other. Take out with a skimmer, drain on brown paper and serve very hot. Apple Fritters Take large juicy apples, core, peel and cut each apple in round slices. Prepare batter as for Banana Fritters; dip each slice in separately; drop in hot fat and fry to a light brown. Serve immediately with sauce or powdered sugar over them. Rice Fritters Two cups flour, two cups milk, two eggs, one-half cup cooked rice, one teaspoon baking powder, salt, beat yolks of eggs and rice together, add the milk and the flour in which the baking powder has been mixed; then the whites of eggs, well beaten, stirred in very lightly. Fritters Four eggs, one quart of milk, one quart of flour, two teaspoons of baking powder and 'a little salt. Cook in hot lard and serve with syrup. Banana Fritters