Remarks

Do not attempt to make fritters unless you have plenty of time. It will take half an hour to fry enough for a small family, and they must be watched carefully if you aim at success.

Before making fritters read over "How to Boil in Lard."

Use one or two pounds of fresh lard. It should be at least two inches deep; a greater depth will be necessary if you are going to make a large quantity of fritters.

Test the lard by trying one spoonful of batter before putting in more. If hot enough, the batter will rise to the surface quickly, dancing about and browning soon. If it is slow in rising wait to put in the fritters till you have increased the heat of the lard. There is such a thing as having it too hot, however. In this case the fritters will brown before swelling to their full size, and will be doughy inside.

Put in only a few fritters at a time, dropping them in from a spoon. Turn when brown on one side. They will be done in about eight minutes.

When ready pile on a hot platter. If for dessert, sift sugar over them while hot.

Plain Fritters

3 eggs, beaten light. 1/2 teaspoonful salt. 1 pint milk.

1 pint flour (or enough for a rather thick batter).

Beat all well together. Drop into hot lard at once, and boil according to directions.

Serve hot for dessert, with syrup, or sugar and cider; or for breakfast.

Two eggs only will do, if you add to a part of the flour one teaspoonful of baking powder.

Snow Fritters

1pint milk.

2teaspoonfuls salt.

Flour to make a rather thick batter. 1 cupful new-fallen light snow.

Have the lard heating, when you begin to mix the fritters. Beat hard before putting in the snow. Get that at the last moment, and the instant it is mixed in, drop the batter by spoonfuls into the hot lard.

Serve for dessert, or tea with sugar sifted over. If quickly and properly made, these are the lightest and nicest of all fritters.

Bell Fritters

Butter, size of an egg. 6 eggs.

Boil the butter with the water. Remove from the fire, pour instantly over the flour and mix smooth. While still hot, add the eggs, one at a time, beating each egg alone. Stir fast, so they will not curdle. Beat bard and boil in deep lard. Serve with sugar, or pudding sauce.

Bread Fritters

Cut stale bread into slices one inch thick. Cut the soft part into any pretty shape. A good way is to cut into rings, by using biscuit-cutters of two sizes. You can then use the small circle, as well as the ring. Soak each piece a few minutes in milk or custard. (Save the crusts for the stale-crumb box.) Then drop into deep lard, and boil delicately. Sprinkle with sugar.

Dough Fritters

Roll out and cut into cubes or fancy figures, light breaddough. Boil at once in deep lard, and sprinkle with sugar.

Apple Fritters

1 1/2 cupfuls flour.

1/2 teaspoonful cream tartar. 1 cupful sour milk. 1/2 teaspoonful soda (dissolved).

1 egg, beaten light.

A pinch of salt.

2 1/4 cups chopped apple.

Mix the cream of tartar through the flour. Put in the other ingredients, and beat hard. Boil in deep lard at once.

Serve for dessert or lunch with "Molasses Sauce." Another Way. See the following receipt.

Apple, Orange or Banana Fritters.

Core tart apples, and cut them in slices one third of an inch thick. Peel and divide oranges into sections. Peel and slice bananas. Make a batter as for "Plain Fritters." Have the lard ready, and just before boiling the fritters stir in the fruit lightly. Dip up one piece of fruit in each spoonful of batter you drop into the lard. Sift sugar over the fritters as soon as done, and serve at once, with sugar.