Orange Fritters

Six large oranges peeled and sliced, two well-beaten eggs, 2 tablespoonfuls of sugar, and enough flour to make a batter about as stiff as if for flannel cakes; dip the oranges into the batter, being sure that they are well covered by it, then fry in plenty of boiling lard; drain on coarse brown paper, sift powdered sugar over the fritters and serve.

Apple Fritters

Sift together 1 cupful flour, 2 tablespoonfuls sugar, 1 teaspoonful bakingpowder and 1 saltspoonful salt. Beat 1 egg very light, and add 1/4 cupful milk; pour this gradually into the dry mixture, beating well; add 2 apples cut fine. Drop by spoonfuls into hot fat and fry; drain and sprinkle with powdered sugar. Pastry flour should be used for fritters, as bread flour contains too much gluten. Bread flour should be used only when yeast is added. The apples should be cut fine or chopped; the fritters are also very good if the apples are cut in thick slices, dipped in the batter, and then fried.

Banana Fritters

Sift 3 cups flour and 1 1/2 teaspoonfuls baking-powder; to this add the yolks of 2 eggs, a little salt, 1/2 cup sugar and enough milk to make a moderate batter; whip the whites of the eggs and then add a tablespoonful of melted butter. Slice 1/2 dozen bananas and stir into the batter; fry at once in plenty of boiling lard, and drain on coarse brown paper before serving.