FRITTERS are a nice addition to the breakfast, lunch or tea table. Plain fritters and fruit fritters are often used as a dessert at dinner. They may be served with powdered sugar dusted over them, or with maple syrup, or any liquid pudding sauce. If the temperature of the fat is right the fritter will rise quickly to the surface and begin to brown immediately.

Fritter batter may be as thin as griddle cakes. Of course, they will cook if the batter is thicker, but will take longer to cook in the center, so a rather thin batter is preferable. If a very juicy fruit is used, a little more flour should be added. Baking powder is scarcely needed if the eggs are well beaten and the whites added the last thing. They are dropped by spoonsful into smoking hot fat, and fried like doughnuts.

Plain Fritters

2 eggs.

1 cup milk - pinch of salt.

1 1/2 cups flour with 1 teaspoon baking powder.

Serve with powdered sugar, maple syrup, or vinegar sauce.

Orange Fritters

2 eggs.

1 cup milk.

2 cups - scant - flour sifted with 1 teaspoon baking powder - pinch of salt.

2 oranges, juice, and pulp. Shred the oranges in small pieces, and grate the rind of half of one. Dust with pulverized sugar. The above will serve 8 persons.

Apple Fritters

1 cup milk.

1 full cup peeled chopped apples.

1 heaping cup Hour.

2 eggs - pinch of salt.

1 teaspoon baking powder.

Lemon Fritters

1 cup milk. 1 beaten egg. 1 1/2 cups flour.

Add juice and pulp of 1 lemon. Fry in hot lard by spoonsful, like doughnuts. Serve with silver sauce, to which add the grated peel of half the lemon.

Grape Fritters

One heaping cup flour, yolks of 2 eggs, 2 tablespoons salad oil, or melted butter, pinch of spice, and salt, 1 cup water. When mixed smoothly, add the beaten whites. Dip little clusters of grapes in the batter and fry. Take up and lay on brown paper for a minute, to free them from fat. Dust with powdered sugar, and serve either hot or cold, as a dessert.

Banana Fritters

One heaping cup flour, yolks of 2 eggs, pinch of salt, 2 tablespoons melted lard or butter, 1 cup water. Add the whites beaten to a stiff froth, and stir in lightly 2 or 3 bananas cut in thin strips, and fry. Dust with powdered sugar. The above will make a dessert for 8 persons.

Pine-Apple Fritters

Either fresh or canned pine-apple may be used. Sprinkle the slices (they should be thin) with about 2 tablespoons sugar, and let stand 3 or 4 hours. Make a batter as follows: Stir a teaspoon of melted butter into 2 tablespoons flour, add a pinch of salt, and warm milk to make a batter that will drop from the spoon. Add the beaten yolks of 2 eggs. Beat well; then add the well-beaten whites. Stir in lightly, and mix the fruit into the batter. Fry the fritters piece by piece in hot lard. They will cook in 7 or 8 minutes. Lay on blotting paper when done. Sift sugar over and serve hot.

Cream Fritters

Melt 1 tablespoon butter in 1 pint boiling water. Wet up a pint of sifted flour with cold water as for starch, and stir into the hot water, beating well to make it very smooth. Take from stove and stir in 6 well-beaten eggs, a little at a time, and beat till very light and very smooth. Have smoking hot lard in a kettle or deep skillet; drop the mixture in by spoonsful and fry a light brown. Eat with molasses sauce.

Corn Fritters

1 quart grated green corn.

3 eggs.

1/2 cup flour; salt and pepper.

Add the stiffly-beaten whites of eggs the last thing. Drop by small spoonsful into the fat.

Rice Fritters

One or more cups of cold boiled rice, 1/2 pint milk, 2 or 3 eggs, flour to make a stiff batter, with good spoonful baking powder. Fry in hot drippings. Hominy may be similarly prepared. Eat with butter, syrup, or jam.

Potato Fritters

To a saucer full of cold mashed potatoes add 2 beaten eggs, a pinch of pepper and salt, and 4 tablespoons flour. Mix, and add sweet milk till of the consistency of thick pancake batter. Bake in small cakes on a hot griddle in fresh hot lard. Nice with meat of any kind, and to be eaten with gravy.

Grated Raw Potato Fritters

1 1/2 dozen large potatoes, peeled and grated. 3 eggs, salt to taste. 3 tablespoons flour.

Mix well and drop into hot lard and fry until done.

Tomato Fritters

1 quart stewed tomatoes. 1 egg.

1 teaspoon soda.

Flour to thicken like griddle cakes. Fry in a skillet in hot lard.

Cymling Fritters

After boiling and reducing to a fine pulp, mix with beaten egg, season with salt, pepper, and butter; form into cakes and fry a light brown in butter or drippings.

Oyster Fritters

Strain the liquor of the oysters. For a can of oysters, use a cup of milk, the oyster liquor, 2 well-beaten eggs, 2 cups of flour, a teaspoon of baking powder, and 1/2 teaspoon of salt. Mix the batter well. Stir the oysters in and drop the mixture by spoonsful into hot fat, and fry.

Clam Fritters Without Egg

Mrs. Emma Graves, Seattle, Washington Ty.

1 dozen clams chopped; add their liquor.

1 tea-cup flour.

1 teaspoon baking powder.

1/2 teaspoon pepper.

1/2 teaspoon salt.

Drop from a spoon in hot meat drippings.

Clam Fritters

Take 25 clams and stew them in their own liquor, salt and pepper them slightly, cook for 15 minutes slowly, drain the clams, chopping them as fine as possible, removing all the hard portions first. Make a batter of 4 eggs, with 1 cup of sifted flour, and 2 cups milk; get it as smooth as possible, mix the clams with it, use butter for frying. A small addition of parsley is excellent.

Clam Fritters 30