Two cupfuls of fine crumbs, seasoned with mace or nutmeg, a teaspoonful of bitter almond essence, and beat in the whites of two eggs whipped light with a teaspoonful of arrow-root and a tablespoonful of sugar. Mix to a stiff paste with three table-spoonfuls of hickory-nuts, or blanched almonds, or English walnuts, chopped fine ; set on the ice for ten minutes; make into balls, coat with Fritter Batter No. 2, and fry.

APPLE FRITTERS. A French Recipe.

Pare fine, firm pippins and slice crosswise into rounds a quarter of an inch thick. Sprinkle them with sugar, and pour a few drops of maraschino or of brandy, or of brandied peach-liquor, upon each. Leave them in this for fifteen minutes, and drain each for an instant before coating it with Fritter Batter No. 1. Drop, one at a time, into hot cottolene, fry to a yellow brown and lay on paper in an open oven. Sift sugar over them and eat with brandy sauce.

Orange Fritters

Peel and cut the oranges into slices a quarter of an inch thick. Pick out the seeds, taking care not to tear the orange, sprinkle with sugar and at once dip in Fritter Batter No. 3. Drain in a hot colander when they have colored a light brown in the hot fat; sprinkle with sugar and serve with wine sauce.

BANANA FRITTERS,              An East Indian Recipe.

Peel and cut large, firm bananas crosswise into slices half an inch thick. Squeeze a little orange-juice upon each, and, if you like, add a little wine before cooking them, letting them lie in the juice for ten minutes, turning them over once. Dry between two soft cloths, dip in fritter batter and fry to a pale brown.

Sauce For Banana Fritters

Heat three tablespoonfuls of currant jelly with one teaspoon-ful of butter; stir in half a cupful of boiling water in which you have mixed a teaspoonful of arrow-root wet with cold water. Mix all together until slightly thickened, when add a tablespoonful of blanched almonds, chopped fine, with the juice and half the grated peel of an orange. Cook one minute to heat the nuts.