French Fritter Batter (French Cook), No. 1

Put a heaping cupful of flour into a bowl; add two yolks of eggs, a table-spoonful of olive oil, which is better than melted butter, and one or two table-spoonfuls of brandy, wine, or lemon-juice.* Stir it well, adding, little by little, water enough to give it the thickness of ordinary batter. This may be used at once; but it is better to put it away for a day, or even for a week. At the moment of cooking, stir in well the whites of two eggs beaten to a very stiff froth.

Fritter Batter (No. 2)

Ingredients: One pint of milk, three eggs, a little salt, one pint of flour. It can be made with or without a tea-spoonful of baking-powder.

Beat the eggs well; add part of the milk and salt, then the flour and milk alternately, beating it all quickly, and cooking it immediately, dropping it by the spoonful into boiling-hot lard. The fritters are improved by using prepared flour, Horsford's or Hecker's being especially good.

Pine-Apple, Apple Preserve, Or Peach Fritters

Add a pint or less of any of these fruits, cut into small pieces, to either of the above receipts. When done, sprinkle sugar over the tops.

* The brandy, wine, or lemon-juice may be omitted if preferred.

Oyster Or Clam Fritters (No. 1)

Chop, not too fine, twenty-five of either clams or oysters (bearded or not), and mix them in the fritter batter of either of the above receipts.

Clam Fritters (No. 2)

Strain one pint of clams, saving the juice; add to this juice sufficient water to make one pint; mix into it one egg, well beaten, and sufficient prepared flour to make a light batter, also the clams chopped, and some salt. Drop by the spoonful into boiling-hot lard.

Kentish Fritters

Beat up the whites of three eggs and the yolks of six, with half a pound of flour, a cupful of milk, and a large tea-spoonful of yeast. Put the mixture into a jar, and set it near the stove until the next day; then add to the batter two large apples chopped. Drop this by the spoonful into boiling lard. Sprin-kle over sugar.

Peach, Apricot, Or Apple Fritters (French Cook)

The fresh or the canned fruit may be used. If fresh, pare, core, and cut them in halves. In either case, let them remain two or three hours in brandy, rum, or wine, with plenty of sugar sprinkled over, with some grated lemon peel or zest. When they have absorbed the flavor of these surroundings, drain, and dip them into the fritter batter (No. 1). If rum is used for marinating the fruit, it should be also used in the batter. When the fritters are done and well drained, sprinkle powdered sugar over them.

Bread Fritters

Having cut off the crust, cut the bread into any shape preferred, such as squares, circles, diamonds, etc. Let it soak in custard (milk, one or two eggs, sugar, and a flavoring of either lemon-zest, or vanilla, cinnamon, nutmeg, rose-water, brandy, or wine). When well soaked (not enough, however, to break into pieces), roll it first in bread crumbs, then in beaten egg (sweet-'ened and flavored), and again in bread or cracker crumbs, and fry in boiling lard. Serve the fritters sprinkled with powdered sugar, with or without a sweet sauce.

Corn Fritters

Ingredients: The corn cut from seven ears, one pint of milk, one egg beaten, salt, prepared flour enough to make a light batter. Drop by the table-spoonfnl into boiling-hot lard.

Apple Fritters

Pare some fine apples, and with an apple-corer cut out the core from the centre of each; now cut them across in slices, about one-third of an inch thick, having the round opening in the centre; dip these in either fritter batter No. 1 or No. 2; fry in boiling lard; sprinkle over sugar, and serve in a circle, one overlapping the other, with or without a sweet sauce in the centre.