Fritter Batter (Mrs. Lincoln)

Yolks of two eggs well beaten, add one-half cup of milk or water and one tablespoonful of olive oil, one-fourth teaspoonful of salt, one cup of flour, or enough to make it a drop batter. When ready to use add the whites of the eggs beaten stiff. If intended for fruit, add a teaspoonful of sugar to the batter; if for clams, tripe or meat, add one teaspoonful of lemon juice. This batter will keep several days.

Oyster Fritters

Cook the oysters until they are plump; drain from the liquor (use the liquor instead of milk to make the batter). Dip each oyster into the batter; fry until brown in deep fat.

Peach Fritters

Select large, fine peaches; skin and halve them; dip in batter and fry.

Clam Fritters

Chop the clams; mix with the batter; drop from a spoon into the fat. Use some of the clam water to make the batter in place of the milk.

Banana Fritters

Cut the banana in two-inch pieces, dip in the batter and fry a rich brown; drain on paper. Serve with or without a sauce.

Orange Fritters

Slice in half-inch slices, dip in batter and fry the same as banana fritters.

Apple Fritters

Pare and core the apple, slice in half-inch slices, dip in batter and fry. Any of these fritters can be sprinkled with powdered sugar and served with a sauce. It is better to steam the apples a few minutes.

Vegetable Fritters

Cook the vegetables until tender, cut in small pieces, dip in the batter and fry.

Queen Fritters

Make the same mixture as for cream puffs, drop from a spoon into hot fat, cook until brown, drain. Serve with a sauce.

Sauce For Fritters

Mix two tablespoonfuls of flour, one-fourth tea-spoonful of salt with a cup of sugar; pour over it one cup of boiling water, stir and boil for ten minutes; then add one tablespoonful of creamed butter, two tablespoonfuls of sherry or madeira, or flavor with a tablespoonful of lemon juice, nutmeg or the juice of half an orange and a few drops of lemon juice. Fritters are served as an entree or dessert.

Batter For Timbale Cases Or Fontage Cups

Yolks of two eggs well beaten, half a cup of water, one-fourth teaspoonful of salt, one tablespoonful of olive oil, one cup of flour, or enough to make a thin batter. Let it stand for two or three hours before using. Have a kettle of hot fat, place the iron in the fat until it is very hot, or until the fat smokes, letting the iron heat up with the fat; remove the iron from the fat and quickly wipe a little of the fat from the mould; dip it in the batter until it is coated, place again in the hot fat, cook a delicate brown, drain on soft paper. Be careful in cooking them that the iron does not touch the bottom of the kettle, as that will break them at the bottom. Use them to hold creamed meats, mushrooms, vegetables, fish or anything that you care to serve individually.

Bread Boxes

For these use stale bread; cut from a loaf slices an inch and a half thick, trim off the crusts, making a trim, thick slice; cut a square from this inside, making a box to hold creamed meats or vegetables. Cover the boxes with melted butter and brown in the oven. These can be cut in rounds, squares, hearts, diamonds or any fancy shapes.