Banana Fritters

6 bananas

2 tablespoons sugar

3 tablespoons orange-juice Fritter batter

Peel bananas, cut each in two and split each half. Place the pieces in a bowl with sugar and orange-juice and let them stand for one hour. Drain the fruit, dip in batter and fry in deep fat (360°-370° F.) from two to three minutes. Serve with powdered sugar or foamy sauce.

Peach Fritters


Fritter batter

Powdered sugar

Peel the peaches, split them in two, remove the stones, sprinkle powdered sugar over them, dip each piece into fritter batter and fry two to three minutes in deep fat (360°-370° F.). Serve with powdered sugar or foamy sauce.

Raspberry Fritters

1 cup flour

1 teaspoon baking powder

1 teaspoon salt

2 tablespoons sugar

2 eggs

2 to 3 tablespoons water

1 cup raspberries

Sift together flour, baking powder and salt. Add sugar, egg-yolks and water. Fold in the stiffly beaten egg-whites and the raspberries leaving the fruit as nearly whole as possible. The amount of water may vary somewhat. The batter should be thin enough to fold in the fruit, but thick enough to hold together well; otherwise, the fruit in cooking will soften it too much.

Drop the fritter mixture from a tablespoon into deep fat (360°-370° F.) and fry until brown, turning once. Serve with powdered sugar or foamy sauce.

Nut Cakes

2 eggs

1/2 cup molasses 1/2 cup sugar 1 cup flour

2 teaspoons baking-powder 1/2 teaspoon salt 1 tablespoon shortening 1/2 cup chopped nut-meats

Beat the eggs slightly and add the molasses and sugar. Mix and sift the flour, baking-powder and salt, and stir them into the first mixture. Add melted shortening and nuts, and half fill shallow greased molds with the mixture. Place a nut-meat in the center of each. Bake in a moderate oven (375° F.) for twenty-five minutes.

Tea Cakes

2 tablespoons melted shortening 1/2 cup sugar

1 egg

1 cup milk

3 teaspoons baking-powder

2 cups flour

1 cup chopped nuts

Cream the shortening with the sugar; add the beaten egg; then add the milk alternately with the sifted ingredients. Add the floured nuts last. Bake in greased muffin-pans in a moderate oven (375° F.). Split each cake, butter it, and sprinkle with sugar and cinnamon or with grated maple sugar and chopped nuts. Serve hot with afternoon tea.

Little Chocolate Cakes

1/4 cup shortening

1 cup sugar 1/2 cup milk

2 eggs

2 squares melted chocolate 1 cup flour

1 teaspoon baking-powder 1 teaspoon vanilla

Cream the shortening, add the sugar slowly, then the beaten egg-yolks. Melt the chocolate and add. Add flour and baking-powder sifted together, alternating with milk, then add vanilla and fold in stiffly beaten egg-whites. Bake in greased muffin-pans in a moderate oven (375° F.).