One cup flour, 1/4 teaspoon salt. Beat yolks of 2 eggs. Gradually add 1 cup milk, slowly sift in flour. Then add 1 teaspoon melted butter. - E. V. B.
One cupful of flour, 2 tablespoonfuls of sugar, 1 teaspoon baking powder, 1 saltspoon of salt, 1 egg, 1/3 cup of milk. Mix flour, sugar, salt and baking powder together. Add egg beaten light, and milk. Beat until light and and smooth. Drop by spoonfuls into very hot grease. Sprinkle with sugar. Serve with any preferred sauce. In oyster fritters omit sugar.
Peel banana, cut in two lengthwise; dip in crumbs, beaten egg and more crumbs and fry in deep fat.
Make a batter of a cup of milk, 3 eggs, beaten light, 1/2 teaspoonful of salt, and a heaping cup of flour that has been sifted with an even teaspoonful of baking powder. Stir in 30 clams, chopped fine, and, if the batter is too thin, add a little more flour. Drop by the spoonful into deep boiling lard, and fry to a golden brown. Remove as soon as done, drain in a heated colander, lay for a moment on tissue paper to absorb the grease, and serve at once on a very hot dish.
One can corn, 1 cup flour, 1 teaspoon baking powder, 2 teaspoons salt (scant), 1/4 teaspoon paprika, 2 eggs. Mix corn with dry ingredients. Add egg, yolks beaten, then whites beaten stiff. Cook in a frying pan in fresh hot lard. Drain and serve with a slice of crisp bacon to each fritter.
One cup cold roast beef or rare steak, finely chopped, salt, pepper, onion juice, Worcestershire sauce, 2 tablespoons bread crumbs, 1 tablespoon melted butter, yolk 1 egg, slightly beaten. Season beef with salt, pepper, onion juice and Worcestershire sauce; add remaining ingredients; shape after the form of small croquettes, pointed at ends. Roll in flour, egg and crumbs. Fry in deep fat, drain and serve with tomato sauce.
Beat 1 egg very light, add 1/4 cupful sugar, 1/2 cup milk. Then stir to a smooth batter with 1 cupful flour, into which 1 teaspoonful baking powder and pinch salt have been added. Dip sections of oranges in batter and fry in deep, hot lard. - E. V. B.
Wash 1 cup rice; boil in 1 1/2 cups meat stock until soft, about 20 minutes; add 1 cup strained tomato, few drops onion juice, salt and pepper to taste. Cook 5 minutes. Add 2 well beaten eggs and 4 tablespoons cheese. Shape. Roll in egg and crumbs and fry in deep fat.
A delicious luncheon dish is rice fritters served with currant jelly or plum jam. To make them put a cupful of rice in a saucepan, cover with cold water, set it over the fire, and let it boil just nine minutes; then drain through a colander; rinse it off with cold water and return to the same pan. Add 1 pint of milk, a level teaspoonful butter, and boil gently until the rice is soft, and the milk quite thick. Turn the whole into a large bowl and let stand until cool. When cold mix with the rice 3 tablespoonfuls sugar, the yolks of 4 eggs, 4 tablespoonfuls prepared flour. Mix all together thoroughly. Beat the whites of the eggs to a stiff froth and fold them in the batter. Have a little smoking hot fat over the fire and drop the batter into same from a spoon and let it fry a golden brown. When done, dust powdered sugar over the fritters, pile them on a dish covered with a fringed napkin and serve with currant jelly or plum jam in a separate dish. - Mrs. J. W. R.
Use large firm tomatoes, unpeeled, and cut in rather thick slices. Sprinkle lightly with salt and pepper before dipping in batter. Batter is made by mixing a cupful each of warm water and sifted flour, a teaspoonful of butter being first melted in the water, a saltspoon of salt and beaten white of 1 egg, folded in last, just before adding 1/4 teaspoonful baking powder.