1. Two eggs, two teaspoonfuls sour milk, one teaspoonful soda, four tablespoonfuls butter, and flour to make a stiff batter; fry in hot lard, and serve with sweet sauce.

2. Take three eggs to each pint of rich sweet milk, a pinch of salt, and flour to make a batter stiff enough to drop from a spoon into boiling lard. Or, use a teacupful of newly-fallen snow, instead of the eggs, and fry immediately.

Fritter Batter

Two cups of flour (sifted), teaspoonful of baking-powder, salt, and two or three eggs, beaten separately; to this batter add any fruit desired, cut in small pieces; drop by spoonfuls into boiling hot lard; drain in a colander, and dust over with fine sugar, and serve quickly.

Hominy Fritters

To one cup of cold boiled hominy add one-half cup of milk, and when well mixed add one cup of flour, one or two eggs, a saltspoonful of salt, and one teaspoonful of baking powder, stirred in last in a little of the flour; have plenty of boiling lard in a frying-pan, enough to float the fritters; drop in from a spoon; fry till a good brown color. If these directions Are faithfully followed, we can promise you some fritters that will delight all who partake of them.

Oyster Fritters

One and one-half pints of sweet milk, one and one-fourth pounds of flour, four eggs (the yolks must be beaten very thick), to which add milk and flour; stir the whole well together, then beat whites to a stiff froth, and stir them gradually into the batter; take a spoonful of the mixture, drop an oyster into it, and fry in hot lard; let them be a light brown on both sides.

Fritters

1. One cup of milk, one cup of flour and three eggs.

2. Two eggs, one cup of milk, a little salt, and flour enough to make a stiff batter; drop into boiling lard, and eat hot with syrup or sweetened cream.

Apple Fritters

1. Three eggs, one cup of flour one of milk; bake on a griddle, a little thicker than flour cakes. Pare the apples, cut in thick slices, and bake in the oven; while hot, lay a piece of apple on each fritter; sprinkle a little sugar over the top of each apple; serve.

2. Four eggs to one quart of sweet milk, one teaspoon of soda, two teaspoonfuls of cream tartar, flour; pare and cut apple in thin slices, and mix into the batter.

Cream Fritters

One and one-half pints of flour, yolks of four eggs two teaspoonfuls of baking powder, shortening of lard and butter together the size of a hickory nut, milk enough to make a thick batter; drop in hot lard, and fry. Eat with butter and sugar, or dip pieces of apple into the batter before frying.