FRITTERS should be fried in as much lard as is required for doughnuts. The lard must be boiling hot, when the fritter will rise quickly to the top. They do not require turning over. Send to the table hot, having fresh hot ones to be sent in as wanted, for they become heavy if left long standing.

Fry the fritters as soon as the batter is ready that they maybe perfectly light. Serve for tea or lunch with powdered sugar. Taken with a plain pudding sauce they make a very nice dessert. Syrup, too, is an appropriate sauce. Use common or maple syrup. Do not make the batter too thick or it will brown on the outside before the center is cooked.

Never stick a fork into anything frying in hot lard, as doing so allows it to absorb the fat. Take out with a skimmer or split spoon.

Plain Fritters

2 eggs.

2 tablespoonfuls sugar. 1 pint sour milk.

1 teaspoonful soda. ¼ teaspoonful salt. Flour for batter. Beat thoroughly. Drop a large tablespoonful at a time in hot lard. Fry brown and roll in powdered sugar. Make the batter about like pancakes.

Plain Fritters (II)

3 cups of flour sifted. 3 eggs.

1 pint sweet milk.

2 teaspoonfuls baking powder. 1 spoonful salt.

8erve with sugar, syrup or a plain sauce.

Cream Fritters

Mix a pint and a half of wheat flour with a pint of milk. Beat 6 eggs to a froth and stir them into the flour a little at a time, beating thoroughly. Grate in ½ nutmeg, add 2 teaspoonfuls salt and 1 pint of cream. Stir just long enough to mix in the cream and drop by tablespoonfuls into boiling lard. Sprinkle powdered sugar and put a spoonful of jelly or marmalade on each one.

Oxford Fritters

8 ounces of grated stale bread; soak in just sufficient milk to cover it. When soft stir in -

3 beaten eggs.

1 tablespoonful flour.

¼ pound Zante currants.

½ nutmeg grated. Make the mixture in balls the size of an egg and fry a light brown in hot lard. Serve plain or same as Cream Fritters.

Apple Fritters

1 quart sweet milk.

3 eggs.

12 apples chopped fine.

½ teaspoonful salt.

Flour for batter. Beat the eggs separately and add the whites whipped to a froth last of all. This will take the place of baking powder. Stir the apples (chopped) into the batter thoroughly. It is an improvement if the apples have been sprinkled lightly with lemon juice before stirring in. Serve with sweetened lemon juice, maple syrup, molasses or Vanilla Pudding Sauce. Cream and sugar, or butter and sugar will answer.

Apple Fritters (II)

Prepare the apples. Make as the first fritter batter given in this department. Stir in the apples, fry and serve as above. Or make the second batter given, using baking powder and stir in the apples, frying them. Use more eggs if wished very light, beating them separately. A teaspoonful of butter will make them more tender. Sliced apples (circular with the core removed) may be stirred in instead of the chopped fruit, and the fritters dropped into the lard by spoonfuls, one slice in each fritter. If the apples, either chopped or sliced, are sprinkled with lemon juice before using the flavor is improved. Place on a warm sieve to drain. Sift powdered sugar and cinnamon over them, or use any of the sauces given above. [A shallow pan is better for these and other chopped fruit fritters. If the lard is very deep they are apt to fly apart].