Corn Fritters

Corn, 1 can. Sugar, 1 teaspoon. Salt, 2 teaspoons.

Eggs, 2.

Milk, 1 cup.

Butter, 2 tablespoons.

Flour, 2 cups

To the corn (fresh corn cut from the cob may be used) add sugar, seasoning, beaten eggs, milk, butter, melted, and flour, sifted before measuring. Drop by spoonfuls into deep, hot fat and brown for 2 or 3 minutes. Drain and serve with butter and sugar or maple syrup.

Venetian Fritters

Rice, 2-3 cup. Milk, 3/4 pint. Sugar, 2 tablespoons. Butter, 2 tablespoons.

Large apple, 1. Flour, 1 tablespoon. Baking powder, 1/2 teaspoon. Egg yolks, 4.

Currants, 1/2 cup.

Boil rice in milk till tender and milk is absorbed. Remove from fire and add butter, sugar, flour and egg yolks. Return to fire till hot then add the apples, peeled, cored and minced, and the currants, well washed. Drop by tablespoons in deep, hot lard and fry a golden brown. Serve with sugar. Mme. X., Boxbury.

Filled Fritters

Use a good raised biscuit dough. When it has risen once, turn out on a floured board and let rise until light. Roll to 1/8-inch thickness and cut into circles with a fluted cookie cutter. Put a teaspoonful of jam in the centre of the circle. Wet the edges and cover with a second circle. Press the edges lightly together and fry in deep, hot fat.