Apple Fritters I

2 medium-sized sour apples

Batter III

Powdered sugar

Pare, core, and cut apples in eighths, then cut eighths in slices, and stir into batter. Drop by spoonfuls and fry in deep fat (see Rules for Testing Fat, page 21). Drain on brown paper, and sprinkle with powdered sugar. Serve hot on a folded napkin.

Apple Fritters II

2 medium-sized sour apples

Batter IV

Prepare and cook as Apple Fritters I.

Apple Fritters III

Sour apples Powdered sugar

Lemon Juice Batter II

Core, pare, and cut apples in one-third inch slices. Sprinkle with powdered sugar and few drops lemon juice; cover, and let stand one-half hour. Drain, dip pieces in batter, fry in deep fat, and drain. Arrange on a folded napkin in form of a circle, and serve with Sabyon or Hard Sauce.

Banana Fritters I

4 bananas Powdered sugar

1/2 tablespoon lemon juice 3 tablespoons Sherry wine

1/2 rule Batter V

Remove skins from bananas, scrape bananas, cut in haives lengthwise, and cut halves in two pieces crosswise.

Sprinkle with powdered sugar, lemon juice, and wine; cover, and let stand thirty minutes; drain, dip in batter, fry in deep fat, and drain on brown paper. Sprinkle with powdered sugar, and serve on a folded napkin.

Banana Fritters II

3 bananas

1 cup bread flour

2 teaspoons baking powder

1 tablespoon powdered sugar

1/4 teaspoon salt

1/4 cup milk

1 egg

1 tablespoon lemon juice

Mix and sift dry ingredients. Beat egg until light, add milk, and combine mixtures; then add lemon juice and banana fruit forced through a sieve. Drop by spoonfuls, fry in deep fat, and drain. Serve with Lemon Sauce.

Orange Fritters

Peel two oranges and separate into sections. Make an opening in each section just large enough to admit of passage for seeds, which should be removed. Dip sections in Batter II, III, IV, or V, and fry and serve same as other fritters.

Fruit Fritters

Fresh peaches, apricots, or pears may be cut in pieces, dipped in batter, and fried same as other fritters. Canned fruits may be used, after draining from their syrup.

Cauliflower Fritters

Cold cooked cauliflower

Tomato Fritters

1 can tomatoes 6 cloves 1/8 cup sugar 3 slices onion

1 teaspoon salt Few grains cayenne 1/4 cup butter 1/2 cup corn-starch l egg

Cook first four ingredients twenty minutes, rub all through ft sieve except seeds, and season with salt and pepper. Melt butter, and when bubbling, add corn-starch and tomato gradually: cook two minutes, then add egg slightly beaten. Pour into a buttered shallow tin, and cool. Turn on a board, cut in squares, diamonds, or strips. Roll in crumbs, egg, and crumbs again, fry in deep fat, and drain.

Cherry Fritters

2 cups scalded milk 1/4 cup corn-starch 1/4 cup flour 1/2 cup sugar

1/4 teaspoon salt 1/4 cup cold milk Yolks 3 eggs

1/2 cup Maraschino cherries, cut in halves

Mix corn-starch, flour, sugar, and salt. Dilute with cold milk and add beaten yolks; then add gradually to scalded milk and cook fifteen minutes in double boiler. Add cher-ries, pour into a buttered shallow tin, and cool. Turn on a board, cut in squares, dip in flour, egg, and crumbs, fry in deep fat, and drain. Serve with Maraschino Sauce.