Apple Fritters

1 pint flour, 1 teaspoonful baking powder, 1 egg, little salt, milk enough to make batter about consis-tency of thick cream. Core, pare and slice apples, dip in batter and fry in hot lard. Sprinkle with granulated sugar before serving.

Mrs. J. H. Brough.

Apple Fritters

1 1/2 cups flour, 1/2 teaspoonful salt, beat 2 eggs slight-ly, add gradually 1/2 cup cold water. Beat briskly until light, add 1/2 cup milk. Now add the flour, beat smooth, add 2 scant teaspoonfuls baking powder. Pare, remove seed pits and cut apples into circles. Dip a slice of apple into the batter then drop into a pan containing hot lard. Brown and turn. Fry until apple is tender. E. H.

Baked Apples

Pare apples, take out the core, fill with sugar. Cream together 1/2 cup butter, 1 tablespoonful flour, add 1 cup hot water, pour over apples and bake a nice brown. Mrs. Al. Long.

Stewed Fruit

1 lb. figs, 1 lb. prunes, 1 lb. prunellas, 1/2 lb. sugar. As a substitute for prunellas 2 lemons can be used, when 1 lb. of sugar will be required. Cut lemons into small pieces, pour 1 quart of boiling water over fruit and let simmer for an hour or more.

Mrs. A. C. Matthews.

Baked Pears

Pare, halve and core well ripened pears. Place in deep bake dish with water and sugar. Dot pieces of butter into each hollow. Stick whole cloves into each half. Bake until soft and slightly browned. Quinces may be baked in the same way, but care should be taken to see that they are stewed until tender before placing them in the bake dish.

French Fritters

1 pt. milk, 2 eggs, 1 teaspoonful of salt, 2 tea-spoonfuls of baking powder, 1 tablespoonful of sugar, and enough corn flour to make a batter. When the lard in the frying pan is hot drop a spoonful of the batter into the pan. Brown and turn the fritter on the other side until it browns. Serve hot.

Virginia Fritters

Put a pint of water into which has been stirred a teaspoonful of salt over the fire and bring to a hard boil. Add a teaspoonful of butter and without removing from the fire, turn into the boiling water two cupfuls of sifted flour. Stir steadily until it has boiled 3 minutes. The flour will have absorbed all the water. Turn the paste into a bowl and set aside to cool. When cold stir into the paste the well beaten yolks of four eggs, and when these are well incorporated with the paste, add the beaten whites. Drop by large spoonfuls into boiling fat and cook until brown. Serve hot with sugar or a sauce.

Mrs. H. D. Becker.