Potato Fritters

1/2 cup sweet milk. 2 tablespoonfuls mashed potatoes, 1 teaspoon baking powder, 1 egg, 1 salt spoonful of salt, flour to make a stiff batter. For each fritter drop a teaspoonful in a kettle of hot lard.

Fritters

One Cup sweet milk, 1 egg, 1 teaspoon baking powder; a little salt; flour to drop from spoon into hot lard.

Mrs. J. W. Barbour.

Peach Fritters

For the batter - One cup of flour, two eggs, half cup cold water, half teaspoon salt, tablespoon of melted butter; separate the yolks and whites. Heat the yolks enough to he well mixed. Add the water and stir this in the flour. Add the salt and butter and heat until perfectly smooth. Whip the whites of eggs to a stiff froth and stir them lightly into the batter. Pare, halve and stone a number of firm peaches and have ready a deep kettle of smoking hot fat. Dip each half peach in the latter and drop into the fat. turning them over that they may be evenly colored. Drain on unglazed paper and serve, dusting them lightly with powdered sugar.

Mrs. C. M. Cross.

Apple Fritters

1 cup milk. 1 cup flour, 1 cup chopped apples, 2 eggs, pinch of salt. teaspoon baking powder; stir well. Pry in hot lard.

Mrs. Buck.