The Prince George's enquirer and southern Maryland advertiser. (Upper Marlborough, Md.) 1882-1925, 1911-03-17
SOME FINE FRITTERS
SEVERAL WAYS OF MAKING
THESE TASTY ARTICLES.
Recipes That Include Those That Are
Concocted With Oysters, Currant
Jam, Pineapple, Salmon, Or
ange and Cranberry.

Plain F'ritter Batter.-Beat till light
four eggs, adding to them four large
tablespoonfuls of sugar, half cupful
of creamed butter, pinch of salt, two
cupfuls-one pint-of milk and two
thirds of cupful of -four. Use per-
fectly smooth frying pan, or the cakes
Will stick; butter it, and when hot
pour in enough batter to cover the
bottom When done spread with jelly,
sprinkle with powdered sugar and
serve at once on a hot platter. These
may also be buttered, with mixture
Of powdered sugar and cinnamon
spread between and over them; when
served in layers they are cut like a
pie.
Oyster Fritters-Nothing so appeals
to the epicure as oyster fritters; to
cupful of the liquid add one of sweet
milk, four eggs, saltspoonful of salt
and enough -four to make stiff bat
ter; add a pint of chopped oysters
and fry in deep fat. Serve at once
garnished with white celery tips.
Currant Jam Fritters.-Currant jam
fritters are dream of richness; make
the usual batter, and to every cupful
and one-half of 1T add a cupful of the
jam, adding sugar to the latter before
mixing. Drop by spoonfuls from the
spoon into hot fat; sprinkle with
sugar and serve with cocoa.
Pineapple Fritters.-Pineapple frit-
ters are a luscious morsel; CRATE the
fruit fine, saving the juice, and add
ing sufficient water to make it one
pint; sift one pint of f1our-using
Juice to make the batter-one-half tea
spoonful of salt and yolk of one egg.
Drop by spoonfuls into hot fat; drain,
dust with powdered sugar and serve.
Salmon Fritters.-The salmon frit-
ters are most appetizing and are more
substantial than those of fruit; they
are made by stirring into the plain
batter enough boned salmon to make
one-half the quantity of batter; drain
on unglazed brown paper and serve
on lettuce leaves or garnished with
parsley.
Orange Fritters.-The richness and
flavor Of the orange fritter is pro-
verbal Place one cupful of sifted
-four in a bowl, add pinch of salt,
then the yolk of one egg, well beaten
with one teaspoonful of olive oil;
when mixed to smooth batter add
gradually enough water to make stiff
enough not to run from the spoon.
Beat the white of the egg light and
fold into the batter. Put five or six
slices of orange into this batter, cover
we'll, then drop into smoking fat and
fry a delicate brown; remove, drain,
dust with sugar and serve.
Cranberry Fritters.-Cranberry muf-
fins are a novel and delicious varia-
ton for the daily menu; sift together
two cupfuls of -four, three heaping
teaspoonfuls Of baking powder one
half cupful of sugar and one teaspoon
fu of salt. Beat two eggs, add one
and one-half cupfuls of sweet milk
and stir into the dry ingredients; then
add two tablespoonfuls of melted but
ter and one cupful Of halved berries,
Bake 20 minutes in a hot oven. They
may also be served with a sauce.
Currant Jam Popovers.-To make,
use two cupfuls each of flour and
milk, two eggs (beaten until stiff
one-half teaspoonful of salt, two of
melted butter; bake in cups. When
done, cut little slit in each with a
sharp knife and insert a spoonful of
currant jam. Serve with sweetened
whipped cream.-The Housekeeper.