Hominy Fritters

Two teacups of cold boiled hominy, add to it one teacup of sweet milk, a little salt, stir till smooth, add four tablespoonfuls of Albers flour and one egg; beat the yolk and white separately, adding the white last. Have ready a pan with hot butter and lard (half of each), drop the batter in by spoonsfuls and fry a light brown.

Apple Or Banana Fritters

Make a batter of one and one-half cups of Albers flour, with two teaspoons of baking powder sifted through it, one egg, one-fourth of a teaspoonful of salt, two-thirds of a cup of milk, and a little sugar. Pare, core and cut into slices three small sour apples. Stir them into the batter. Drop from the spoon into boiling lard. Take out with skimmer and sprinkle powdered sugar over them. Add a little cinnamon to the sugar. Serve hot.

Bread Fritters

One quart milk - boiling hot; two cups fine bread crumbs; three eggs; one teaspoonful nutmeg; one tablespoonful butter - melted; one salt-spoonful salt, and the same of soda, dissolved in hot water. Soak the bread in the boiling milk ten minutes, in a covered bowl. Beat to a smooth paste; add the whipped yolks, the butter, salt, soda and finally the whites, whipped stiff.

Rice Fritters

Cup of cold boiled rice, 1 pint of Albers flour, 1 teaspoonful salt, 2 eggs beaten lightly, and milk enough to make this a thick batter; beat all together and bake on a griddle.

Corn Fritters

To one pint scraped corn add one-half cup milk, one-half cup Albers flour, one tablespoon melted butter, two beaten eggs, one teaspoon salt, one-third teaspoon pepper, one teaspoonful baking powder. Beat well, and fry in small spoonfuls as directed.

Toasts

Milk Toast

Take one quart milk; when it comes to a boil, thicken with one teaspoonful corn starch and add salt to taste. Toast the bread a light brown; butter each slice, put layers of toast in a covered dish and pour on the thickened milk, then more toast and milk, and so on till the dish is full; cover and let stand five minutes.

German Toast

Cut slices of stale bread, dip them in enough milk to soften, then dip in beaten egg; put in a pan with just enough butter to fry brown as an omelet, then serve. Like pancakes, the hotter the toast the better.

Ham Toast

Chop cold boiled ham very fine, toast slices of bread and butter them. After laying the ham on toast place in oven for a few minutes Beat four eggs with milk and salt and pepper. Pour the eggs into a saucepan with a lump of butter and stir till thick, but do not boil. Put the ham and toast on a platter, pour the eggs over, and serve.

Egg Toast

Butter the toast and pour over it a sauce made of milk thickened with flour and seasoned with butter and salt; add the whites of eggs chopped fine, and grate the yolks over the top.

Mock Cream-Toast

Melt two ounces of butter in a quart of morning's milk, take a large teaspoonful of Albers flour, freed from lumps, and the yolks of three eggs beaten light; beat these ingredients together several minutes; strain the cream through a fine hair sieve, and when wanted heat it slowly, beating constantly with a brisk movement; it must not boil or it will curdle and lose the appearance of cream; when hot dip the toast; if not sufficiently seasoned with butter, add salt; send to the table hot, the cream not taken up by the toast, in gravy bowl.