Batter For Fritters

I cupful flour 1/4 teaspoonful salt 2/3 cupful milk

2 eggs

1/2 teaspoonful melted butter

Mix the salt and flour, and add the water gradually, beating with an eggrbeater; stir in the egg yolks, beaten till lemon-colored. Add the butter and then the egg whites, beaten stiff. This may be kept over night if the egg whites are not added.

Apple Or Peach Fritters

Apples

Batter for fritters

Powdered sugar

Pare and core the apples and cut in rings crosswise. Sprinkle with powdered sugar and let stand for twenty minutes, then dip in the batter. Fry in deep fat, according to the general directions. Drain on crumpled brown paper and dust with powdered sugar. If desired, three apples may be pared, cored and cut into bits, then stirred into the batter and fried. Peaches may be used in the same way.

Banana Fritters

4 bananas

Powdered sugar

1/2 tablespoonful lemon juice

1/2 tablespoonful grated orange rind. Batter

Remove the skins from the bananas. Scrape off the white cellulose, cut in halves lengthwise, and cut the halves in two pieces crosswise. Sprinkle with the powdered sugar, lemon juice and orange rind. Cover and let stand thirty minutes. Then dip in the batter, fry in deep fat, and drain on brown paper. Sprinkle with powdered sugar.

Prune Fritters

1 cupful flour 1/4 teaspoonful salt 2/3 cupful water 3 egg yolks

2 egg whites

1/2 teaspoonful melted butter 1 cupful stoned and halved cooked prunes

Mix together the dry ingredients, beat in the water, then the egg yolks, well-beaten, and the butter. Add the prunes, then the well-whipped egg whites, and fry in deep fat, hot, according to general directions. Drain on brown paper, dust with powdered sugar and serve with a thickened prune sauce. This is an excellent way to utilize leftover prunes.

Sponge Banana Fritters (Miss Bruso)

1 cupful flour

2 teaspoonfuls baking powder

3 teaspoonfuls powdered sugar

3 bananas

1/4 teaspoonful salt

1 egg

1/4 cupful milk

1 tablespoonful lemon juice

Mix and sift the dry ingredients. Beat the egg well, add the milk and combine with the dry ingredients. Beat till smooth. Put the bananas through a potato ricer and add with the lemon juice. Fry according to general directions for fritters, drain on paper and serve with lemon or orange sauce.

Cranberry Fritters (To Serve With Turkey)

1 cupful flour

2 teaspoonfuls baking powder

1 1/2 tablespoonfuls powdered sugar

3/4 cupful cranberries cooked in syrup

1/4 teaspoonful salt 1 egg

2 tablespoonfuls milk

1/2 tablespoonful lemon juice

Mix and sift the dry ingredients. Beat the egg well, add the milk and turn into the dry ingredients. Beat until smooth, then add the cranberries and the lemon juice. Fry in deep fat according to the general directions for fritters, and drain on crumpled brown paper. Dust with sifted powdered sugar, and serve with cranberry syrup.

Graham Drop Fritters

2/3 cupful graham flour 2/3 cupful bread flour 2 1/2 teaspoonfuls baking powder 1 egg

1/2 teaspoonful salt

2 tablespoonfuls Barbadoes molasses 1/2 cupful milk

Mix the dry ingredients; stir together the milk, molasses and the egg, well-beaten. Pour into the first mixture, beat thoroughly and fry in deep fat according to general directions. Drain on brown paper. Serve with cheese sauce as a substantial dish; for dessert with melted jelly; or for breakfast with maple or brown sugar syrup.

Corn Fritters

1 1/3 cupfuls flour

2 teaspoonfuls baking powder

1/2 teaspoonful salt

1 egg

1 cupful canned corn pulp

Mix together the dry ingredients, add the egg, well-beaten and mixed with the corn pulp. Fry in deep fat according to the general directions for fritters and drain on crumpled paper.

Clam Fritters

2 2/3 cupfuls flour 4 teaspoonfuls baking powder

1/4 teaspoonful salt

1 egg

1 pint clams

Clean the clams and cut them in half-inch pieces. Mix together the dry ingredients, then add the egg, well-beaten and mixed with the clams. Fry in deep fat according to the general directions for fritters.

Ball Fritters

4 tablespoonfuls butter or oleomargarine 1/2 cupful boiling water 1/2 cupful flour

1/2 teaspoonful lemon juice

Grating lemon rind

2 eggs

Few grains mace

Melt the butter in the water, then add the lemon juice and flour, cooking over a slow heat until the mixture leaves the sides of the pan and clings to the spoon. Cool, add the lemon rind, and the eggs one by one, then drop by teaspoonfuls into fat hot enough to brown a bit of bread in sixty seconds. Serve with maple syrup or caramel sauce.