Plain Batter Fritters

To 3 well-beaten eggs add 1 1/2 cups milk, a pinch of salt, and 3 teasp baking powder sifted with flour enough to make a stiff batter. Fry in hot lard, like doughnuts.- [Mrs. H. D. T., Minn.

Plain Bread Fritters

Soak 1 1/2 cups stale bread crumbs in 1 cup sweet milk. Let this stand a while and then add another cup sweet milk, 2 well-beaten eggs, a little salt, and 1 heaping teasp baking powder mixed with 1 small cup flour. Drop by tablespoonsful into a pan with hot lard and butter, and fry brown on both sides. [Mrs. M. J. L., Mich.

Raised Bread Fritters

Cut pieces about the size of a small egg from light bread dough, and drop into hot lard. The lard must be hot enough to brown a slice of raw potato. It is well to keep a few pieces potato in the kettle. Fry the fritters a light brown, and serve warm with syrup. These will not absorb grease.-[Mrs. W. W. P., Okla.

Fried Corn Fritters

To 1 can corn or 1/2 doz ears green corn, cut fine, add 3 ot 4 well-beaten eggs, 1 level teasp salt, and flour enough to make a stiff batter that can be easily dropped from the spoon. Drop by spoonsful into hot lard, and fry like doughnuts.- [S. F. R., N. J.

Cornmeal Fritters

To 2 cups sour milk add 1 teasp soda, 1/2 teasp salt, 1 well-beaten egg and cornmeal enough to make a moderately thick batter. Drop by tablespoonsful into a hot skillet, well greased with lard.- [Mrs. W. T. F., Mo.

Sour Milk Fritters

Dissolve 1 teasp soda in 2 cups sour milk, add the beaten yolks of 2 eggs, 2 cups flour, and lastly the well-beaten whites of 2 eggs. Fry in hot lard or butter, and serve with syrup or any preferred sauce.- [A. E. H., Wash.

Oatmeal Fritters

To 1 cup cooked and cold oatmeal, add 1 well-beaten egg, 2 or 3 tablesp milk, and just enough flour to bind together. Season to taste, and fry in hot lard. Watch them closely, as they burn easily. This is a nice way to use left-over oatmeal from breakfast by serving it as fritters for supper.-[R. C. R., Pa.

Apple Fritters

Heat 1 cup sweet milk, and add slowly to the beaten yolks of 2 eggs, mixed with 1 teasp sugar and a little salt, then add 2 cups flour sifted with 1 teasp baking powder, and the beaten whites of 2 eggs. Lastly stir in some sour apples sliced or chopped fine, and drop by spoonsful into hot fat. Fry a light brown. Serve with cream and sugar or any preferred sauce. Grate some nutmeg into the batter if that flavor is liked. Peach and pineapple fritters can be made by this same recipe. - [Mrs. D. A. F., Pa.

Rhubarb or Green Apple Fritters

To 2 well-beaten eggs add 1 cup sour milk in which dissolve 1 level teasp soda, and a little salt. Then add flour enough to make a not too thick batter. Lastly stir in 1 pt raw sliced rhubarb or green cooking apples. Fry in plenty of hot fat. and serve hot with syrup.-[B. F., Ia.

Mock Oyster Fritters

To 2 cups sweet corn, chopped fine, add 2 well-beaten eggs, 1/2 cup flour and a little salt and pepper. Fry the size of oysters on a hot, buttered griddle. These are very fine.-[Mrs. E. S. W., N. Y.

Oyster Fritters

Drain all the liquor from 1 qt oysters, and dry them on a towel. Make a batter of 1 pt flour sifted with 2 teasp baking powder and a little salt, 1 cup milk and 2 well-beaten eggs. Have ready plenty hot fat, as for frying doughnuts, and to each tablesp batter add an oyster and drop into the fat. Turn with a fork and when brown and crisp lift out, drain on paper, and arrange on a hot platter. Serve at once.-[M. P., N. H.

Green Tomato Fritters

Slice green tomatoes, sprinkle with salt, and let stand 1/2 hour. Make a batter of 1 egg, 1 cup milk and 1 cup flour sifted with 1 teasp baking powder and a little salt. Dip each slice of tomato in the batter, and fry in hot lard. Serve as a vegetable, with meat and gravy.-[Mrs. H. L., Va.

Potato Fritters

To 1 cup mashed potatoes add 1 well-beaten egg, 1/2 cup milk and 1/2 teasp baking powder and a little salt sifted with flour enough to make a stiff batter. Drop by tablespoonsful into hot lard, and fry a delicate brown. I sometimes use white beans instead of the potatoes. This is a good way to use the left-overs.-[Mrs. W. T. F., Mo.

Parsnip Fritters

Wash the parsnips thoroughly and cook in boiling salted water until tender, then drain, plunge into cold water, and rub off the skins, which will come off easily. Mash the parsnips, season with salt, pepper and butter to taste, and shape into small flat cakes. Roll in flour, and fry a delicate brown.-[Mrs. W. K., Ia.

Salmon Fritters

Remove the skin and bones from 1 can salmon, add 1 cup water, salt and pepper to taste, and enough flour sifted with 1 teasp baking powder to make a batter of the proper consistency. Fry in hot lard. These fritters are improved by the addition of 1 well-beaten egg, in which case a little less water is used.--Mrs. C. D. R., Ark.