Corn Fritters

Take one can of corn, three eggs, one tablespoonful of melted butter, salt and pepper to taste, one-half teaspoonful of sugar, one teaspoonful of baking powder: thicken with flour and drop from spoon in skillet of hot lard or enough lard to fry a light brown. Mrs. W. C. Galloway.

Apple Fritters

Make a batter in the proportion of one cupful of sweet milk, two cupfuls of flour, one heaping teaspoonful of baking powder, two eggs, two tablespoonfuls of sugar, one tablespoonful of melted butter, a little salt. Heat the milk a little more than milk warm, then add slowly to the beaten yolks, sugar, salt, then the flour into which has been sifted the baking powder and the butter rubbed, and the beaten whites of the eggs. Lastly add one quart of coarsely chopped tart apples, dipping the batter over them. Drop large spoonfuls into very hot lard and fry to a light brown; skim out and drain. Serve with maple syrup or syrup made of sugar.

Mrs. Chas. W. Detwiler.

Apple Fritters

Two eggs, 1 cup of milk, pinch of salt, I and one-half teaspoons of baking powder, 1 cup of chopped apple, flour enough to make a stiff batter. Drop by spoonfuls in hot lard and fry a nice brown.

Sauce

One egg, 1 cup of sugar, one-half cup butter (small), 1 tablespoon corn starch, pour over these I pint of boiling water. After taking off of stove add a little vanilla to flavor.

Mrs. W. H. Philleo.

Banana Fritters

Three cupfuls flour and one and one-half teaspoonfuls baking powder sifted together, yolks of 2 eggs, salt, one-half cupful sugar, and milk enough to make a batter. Whip the whites of 2 eggs and add 1 tablespoonful melted butter. Slice six bananas and stir into the batter. Fry right away in boiling lard, and drain on coarse brown paper.

Lutie M. Chamberlin.