Ingredients. - Slices of cold meat. Six ounces of flour. One tablespoon-ful of salad oil. Two eggs. Dripping for frying.

Time required, about half an hour (and one hour for the batter to rise).

To make "Meat Fritters "-i. e., meat fried in batter:

1. Put six ounces of flour and half a salt-spoonful of salt into a basin.

2. Add a tablespoonful of salad oil, and mix the flour into a smooth paste.

N. B. - Be careful that the oil is sweet. One ounce of melted butter can be used instead.

3. Now stir in smoothly, by degrees, half a pint of tepid water. Be careful that there are no lumps.

4. Break two eggs; put the whites on a plate. (The yolks should be put in a cup, as they will not be required for present use.)

5. Sprinkle a quarter of a salt-spoonful of salt over the whites of the eggs, and whip them to a stiff froth with a knife.

6. Stir the whipped whites of the eggs lightly into the batter.

N. B. - In winter, clean snow might be used in the batter, instead of the whites of eggs.

N. B. - This batter might be made without the whites of eggs, in which case it should be mixed with half a pint of beer, instead of the water; but the batter made with beer will not rise as much as when eggs are used.

N. B. - The beer will not taste after the batter is fried.

7. Stand the batter aside for one hour to rise, or until required for frying; but it should not stand longer than two hours.

8. Put half a pound of clarified dripping (see Lesson on "Frying" ) into a saucepan, and put it on the fire to heat.

9. Take some cold meat, and cut it up into thin slices.

N. B. - Cold boiled or roast pork, or boiled bacon, is very nice fried in batter.

10. When the batter has risen, and the fritters are required for use, stir the batter lightly with a spoon, so as to be sure that there are no lumps settled at the bottom.

11. When the dripping is quite hot and smoking, take the slices of meat, dip them in the batter so as to quite cover them, and then drop them into the hot fat.

N. B. - Do not put in too many slices at a time, as they should not touch each other.

12. Turn them over, so that they will fry to a nice brown on both sides.

13. Put a piece of kitchen-paper on a plate.

14. As the fritters are fried, take them carefully out of the fat with a perforated spoon, and put them on the paper, to drain off the grease.

N. B. - Be careful to skim the fat from time to time, or the little loose pieces of batter will burn, and spoil the fat.

N. B. - Slices of apple or orange can be fried in this batter in the same way, only that the batter should be sweetened, and sugar sprinkled over the fritters when they are fried.

N. B. - Fish can be fried in batter the same way, only that the batter is usually made with beer, instead of white of egg.

15. For serving, turn the fritters on to a hot dish.