Mrs. Brown.

One pint sweet milk, four eggs, one quart flour and three teaspoons baking powder sifted together. Serve warm with maple syrup.

Fritters

Mrs. E. R. Harmon.

Four eggs, one quart of milk, a little salt; stir a little stiffer than pancakes, and fry in hot lard

Fritters

M.

One pint boiling water, one tablespoon butter, one pint flour, stirred into water while boiling; let it cool a little, and add four eggs, one at a time. Fry in hot lard when the steam rises.

Fritters Or Puffs

M.

One pint milk in sauce-pan ; when it boils, stir in flour until very thick; when cold, mix with six well-beaten eggs, one tablespoon sugar, one-half nutmeg, grated peel of small lemon, one tablespoon brandy. Beat well for fifteen minutes. It should be thicker than pancake batter. Drop into hot lard. Sprinkle with powdered sugar or spiced sugar.

French Fritters

Beat the yolks of four eggs very light, add to them one pint of milk, cut some slices of baker's bread about an inch thick, cutting off all the crust and lay them in the milk about fifteen minutes. Have your griddle hot, and fry the slices a nice brown, using fresh lard for the purpose. Beat the whites of the eggs very light, and stir into them one cup of powdered sugar, and flavor with lemon; to be used as sauce with the fritters. Some prefer liquid pudding sauce.

Parsnip Fritters

M.

One-half cup milk and a tablespoon of butter; boil five or six medium sized parsnips till tender, mash very fine, add two eggs, three tablespoons flour and a little salt; fry a delicate brown in hot drippings. Serve on a hot dish, or napkin.

Green Corn Fritters

Mrs. Andrews.

Twelve ears of corn grated, four eggs, tablespoon of butter, salt, very little flour; drop a spoonful of the batter into boiling lard.

Apple Fritters

M.

One teacup of sweet milk, one tablespoon of sweet light dough dissolved in milk, three eggs beaten separately, one teaspoon of salt, one and one-half teacups of flour, one tablespoon of sugar, and the grated peel of a lemon, peeled apples sliced without the core ; drop into hot lard with a piece of apple in each one; sprinkle with powdered or spiced sugar. Let them stand after making and they will be lighter. Good.

Spiced Sugar For Fritters

M.

One tablespoon of finely powdered and mixed spices (sifted), three tablespoons of powdered sugar well mixed with spices (two-thirds cinnamon and one-third nutmeg and cloves).