The same rules control the frying of fritters that regulate doughnuts. The fat must be put into a cold frying-pan and brought gradually to the proper temperature; it must be deep enough to float the fritters; it is wise to try a small fritter before risking a large, and a few must go in at a time. Should bits of batter drop off and adhere to the next batch, strain the fat and return to the kettle. Cottolene is better for frying than lard; olive oil is sometimes used both in mixing and in frying fritters.

Fritter Batter. (No. 1.)

One cupful of flour, sifted twice with a rounded teaspoonful of Cleveland's Baking Powder and half a teaspoonful of salt. One tablespoonful of melted butter or of best salad oil. A cupful of milk. One teaspoonful of sugar. Two eggs.

Beat yolks and sugar together, add the oil, or butter. Beat hard for one minute, put in the milk, then the prepared flour alternately with the stiffened whites. Do not mix until you are ready to cook the fritters. If you are making plain fritters drop large spoonfuls of the batter into the hot fat, a few at a time, and when they are a golden brown take out with a skimmer and dry in a hot colander.

Fritter Batter. (No. 2.)

One cupful of flour sifted with half a teaspoonful of Cleveland's Baking Powder and a saltspoonful of salt; one cupful of warm, not boiling, water ; the white of one egg; one tablespoonful of butter.

Melt the butter in the water; make a hole in the prepared flour and pour the water and butter gradually upon it, making a batter, then beat in the stiffened white of the egg.

Fritter Batter. (No. 3.)

One whole egg and the whites of two. One cupful of milk. One scant cupful of flour which has been sifted with half a tea-spoonful of Cleveland's Baking Powder, and a pinch of salt. The grated rind of half a lemon.

Beat the whole egg very light, stir into the milk, add the prepared flour and the stiffened white of a second egg, with the grated lemon-peel.

This is a simple and safe recipe. In giving directions for fritters after this, it will be needless to recapitulate the proportions and manner of mixing the batter.