Pineapple Fritters

Pare and grate a ripe pineapple, saving all of the juice; with this mix two cupfuls of flour, the yolk of one egg, a little salt and a tablespoonful of melted butter, with enough water to make a batter thick enough to hold a drop from the end of the spoon for a moment or two. Have ready before the fire a frying-kettle half full of fat, and when it commences to smoke, quickly stir the white of a beaten egg into the batter, and then drop the batter by the tablespoonful into the hot fat; fry the fritters until they become of a golden brown color. Remove them from the fat with a skimmer, and lay them for a moment to brown on a piece of paper free from fat. They may then be arranged neatly on a fancy dish, and dusted over with powdered sugar and served.

Portuguese Fritters

Cut six slices of bread half an inch thick, remove the crust and shape the crumb into rounds the size of the top of a tumbler, with which they can be marked out. Lay them in a dish with half a pint of milk, not allowing the milk to cover them; let them soak for half an hour, then lift them and drain for ten minutes on the side of the dish. Dip the slices of bread into well-beaten egg and fry them in butter to a rich brown. Drain, and serve with crushed loaf sugar. A little lemon juice may be squeezed over.

Rhubarb Fritters

Cut some sticks of young rhubarb into pieces about an inch long, and boil them in water for ten minutes; then drain and place them in cold water. When quite cold, drain the pieces of rhubarb, lay them on a dish, strew finely-crushed sugar over, moisten with a few tablespoonfuls of brandy, and let them marinade for a couple of hours. Dip the pieces of rhubarb in some frying-batter, put them in boiling lard, and fry to a nice color. Drain on paper for a minute or two to absorb the fat, place them neatly on a dish that has been spread over with a folded napkin or a fancy paper, and serve.

Rice Fritters

Put barely one cupful of rice in sufficient warm water to cover it well, and let it steep for three hours; then put it, with the water in which it was steeped, in a farina kettle and let it simmer until the rice is dry, then pour one pint of milk over it, and let it simmer again until the milk has all soaked into the rice; then stir in one ounce of butter, take it from the fire and let it cool. Beat up three eggs and three ounces of sugar together very lightly, and when the rice has cooled pretty well stir them in with grated nutmeg, salt to the taste, add one tablespoonful of flour. Cover a pasteboard well with flour and make up the mixture with well-floured hands into flat cakes; place in the middle of each cake two or three raisins that have been

"plumped" by soaking in boiling water for two or three minutes, roll the edges of the cake over the raisins so as to form a ball, flour the balls well, and fry them in boiling lard. Sprinkle them with powdered cinnamon and sugar, and serve on a napkin folded on a hot dish with sweetened cream.