Banana Fritters

1 cup of flour.

2 eggs beaten separately. 1 tablespoonful butter.

1 cup milk or water.

Add the whites of the eggs last of all, whipped to a stiff froth. Slice the bananas (three will answer) around (sprinkling with a little lemon will improve the flavor). Stir into the batter and fry by spoonfuls in hot lard, having a slice of the banana in each fritter. Sift powdered sugar over them and serve. The daintiest possible dessert.

A simpler way is to cut the bananas in two across and steep them in a syrup of sugar and water. After an hour, drain, roll in flour and fry in hot lard. Boil the sugar and water into a syrup and serve with them as a sauce. Peel first.

Pineapple Fritters

These may be made in the exact manner used for banana fritters, taking the rule first given. Omit the lemon. The pineapple will be improved by sprinkling the slices with sugar over night. Serve for dessert.

Peach Fritters

Make a batter same as for the first apple fritters,taking half the rule. 1 teaspoonful butter will make more tender. Peel and cut the peaches in halves, stir them in the batter and fry in boiling fat until a delicate brown. Place half in each fritter, drain in a sieve and dust with powdered sugar. Cream may be added if desired.

Rice Fritters

1 pint of cooked rice. ½ cup of sweet milk.

2 eggs.

Flour to stiffen.

Pry in plenty of hot lard, serve with butter and sugar, molas-ees or jelly of some kind. Serve hot laid on a folded napkin. Juice of a lemon improves them.

Corn Fritters

See Vegetables for corn-oysters and corn griddle cakes. Canned corn may be used by draining and chopping fine.

Parsnip Fritters

Scrape and boil tender 2 large parsnips. Bub through a colander or mash carefully. Beat in 1 egg. 1 tablespoonful of milk.

1 heaping teaspoonful of flour. ¾ teaspoonful of salt.

¼ teaspoonful of pepper.

Mir. and make into small, flat cakes, flour slightly and fry on a griddle in plenty of butter or nice dripping. Turn to brown both sides.

Carrot Fritters

Beat 2 small boiled carrots to a pulp with a spoon,then add:

2 eggs, well beaten.

2 tablespoonfuls of flour.

2 tablespoonfuls of cream or milk.

1 teaspoonful of sugar. ¼ teaspoonful of salt.

Beat well together and drop by spoonfuls in boiling lard. When a good color, drain, squeeze over them the juice of an orange, and screw with powdered sugar. A nice side dish at dinner, tea or a party.

Potato Fritters

See Vegetables for Potato Balls. Cold mashed potatoes may be used.

Clam Fritters

2 cupfuls of milk. 2 eggs.

1 cupful of flour.

½ teaspoonful each of salt and pepper. Cook the clams a few minutes in their own liquor, drain and stir in the batter, fry in butter on a griddle, turning to brown, or drop by spoonfuls in hot sweet dripping. If the clams are thought too tough, chop fine before adding to the batter.

Oyster Fritters

Make same as for clam fritters, taking 1 cupful of milk, 1 cupful of strained oyster juice to can of oysters, proceeding as above. Do not chop the oysters.

Squash Fritters

1 pint of cooked squash.

2 eggs.

1 pint of milk. ½ teaspoonful salt. Flour to make them turn easy on the griddle.

Imperial Fritters

1 cupful of water. Butter size of an egg. 1 coffee-cupful of flour. 5 eggs. Boil the water and butter together; stir in the flour and work the paste with a spoon until smooth and well cooked. Take from the fire and beat in the eggs thoroughly, one at a time. Beat a few minutes longer, and drop by spoonfuls into hot lard. Do not crowd, as they will expand and become hollow and light like cream puffs. Use lemon, vanilla or Imperial Pudding Sauce with them.

Imperial Fritter Sauce

1 cupful water. ½ cupful sugar. 1 tablespoonful corn-starch. ½ lemon. A bit of butter. Boil the water and mix the starch and sugar and stir in dry. Slice the lemon and drop in. Add the butter, and let boil until transparent. This is nice with the above fritters and may be used with almost any kind.