The commonwealth. (Greenwood, Miss.) 1896-1923, 1911-03-31
SOME FINE FRITTERs
SEVERAL WAYS or MAKING
THESE TASTY ARTICLES.
Recipes That include Those That Arc
Connected With Oysters, currant
Jam, Pineapple, Salmon, Or
ange and Cranberry.

Plain Fritter Batter.--Beat till light
four eggs, adding TO them four large
tablcspoonfuls OF sugar, half a cupfui
Of ereamed butter, pinch Of salt two
cnpfuls~-ope pint--of milk and two
thirds Of a cuptul Of -four, Use a per
fectiy smooth frying pan. or the cakes
will stick; butter 1t, 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 DO buttered. with a mixture
OF powdered sugar and cinnamon
spread between and ver them; when
served 10 layers they are cut IKE q
pie.
Oyster Fritters.--Nothing 30 appeals
to tho epicure as oyster fritters; to q
cupful of the liquid add u Of sweet
milk, four eggs, Q tablespoonful OF salt
and enough -four u make a stiif 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
f~ritters are q dream OF richness; make
the usual batter, aud TO every cupfui
and one-half OF II 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 servo with cocoa.
Pineapple Fritters--Pineapple fritz
tiers are q luscious morsei; CRATE the
fruit ine. saving the Juice, and add
ing sufficient water to make Il one
pint; sift n pint Of lour-usiHg
Juice 10 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 FritterR.Tie 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. 7
Orange Frittera THE richness and
flavor or tho orange frittsr ID pro-
verbal, Place n cupful OF sifted
-four IN a bowl, add d pinch or salt,
then the yolk Of one egg, well beaten
with one t~easpoonfui Of olive oil;
when mixed to q smooth batter add
gradually enough water 10 make stifE
enough not to run from the spoon.
Beat the white Of the egg light and
fold into tho batter. Put I'VE or six
eliees OF orange into this batter. cover
well, then drop into smoking fat ana
fry a delicate brown: remove. drain,
dust with sugar and serve.
Cranberry Fritters.-cranberry muf.
fms arc q novel and delicious varia-
ton for the daily menu; sift together
two cupfuls Of flour, three heaping
~teaspoonfuls Of baking powder, one
half cnpful OF sugar and one teaspoon
fu Of salt. Beat two eggs. add
and one-half cupfuls of sweet milk
and stir into the dry Ingredients; then
add two tablespoonfuis OF melted but
ter and one cupfui OF halysd berries.
Bake 20 minutes In a hot V They
may also be served with a sauce.
Currant Jam Popoverss-To make.
use two cupfuls each Of flour and
milk. two eggs tbeaten until stint.
one-half ~teaspoonful Of salt. two of
melted butter; bake In cups. When
done, out a little alt In each with 4
sharp knife and insert a spoonful 81
currant jam. Serve with swcetened
whipped cream.-yThs Housekeeper.