The Raymer enterprise., 1911-04-13
SOME fine FR|7.1ERS
SEVERAL WAYS OF MAKING
THESE TASTY ARTICLES.
Recipes That Include Those Tina: Are
Ceneoeted With Oysters, Currant
Jam, Pineapple, Salmon, Or.
anoe and Cranberry.

Plain Ffitter Ba,ter.-Beat I'LL light
four eggs. adding to them four large
tablespoonfuls Of sugar. half q cupiul
OF creamed butter. pinch OF salt, two
cupfuh-one plnt-ot milk and two
thirds of cupful OF -four. Use 4 per.
iectly smooth frying pan. or the cakes
VIII stick; butter 1t. and when bot
pour In enough batter 10 cover the
bottom. Whom done spread with Jolly.
sprinkle With powdered sugar and
serve at once on hot platter. Theee
may also be buttered. with a mixture
OF powdered sugar and cinnamon
spread between and over them. when
served In layers they are cut like a
pie.
Oyster Fritters.-Nothing 20 appeals
to the epicure as oyster tr!,,crs; to a
cnpiul OF the liquid add one OF sweet
milk. four eggs. q tablespoonful OF salt
and enough -four to make a stin bat.
ter; add 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 cupiul
and one-half o! 1t add n cup,ul OF the
Jam. adding sugar 10 the latter before
mixing. Drop by spoonfuis from the
spoon into hot fat: sprinkle with
sugar and serve with cocoa.
Pineapple FrIttsrs.-PIneapple irit
tiers are a luscious morsel; crate the
fruit fine. saving the Juice. and add.
Ing sufficient water to make It one
pint: silt one pint OF Nour-us!ng
Juice to make the ba,te---one.half tea
spoonful OF sal, ald yolk OF one egg
Drop by spoonfuls into no. fat: drain,
dust with powdered sugar and serve.
Salmon Fr!tters-The salmon fri,.
ters are most appetizing and are more
substantial than those OF fruit; they
are made by stirring into the plain
batter enough toned salmon TO make
one.ha!f the quantity OF batter: drain
on unElazed brown paper and serve
on lettuce leaves or garnIshed with
parsley.
Orange Fritters.-The richness snd
flavor OF the oraage fri,,er Is pro.
verbal. Place one cuptul OF si.ted
hour In a bowl. add n pinch OF salt.
then the yolk OF one ees. well beaten
With one ,easpoonful OF olive oil:
when mixed to smooth batter add
gradually enough water to make s,i1
enough not 10 run from the spoon
Heat the white OF the egg ligh, and
fold into the batter. Put Ave or six
slices OF orange into this batter. cover
well, then drop into smoking IA, and
fry n delicate brown: remove. drain,
dust with sugar and serve.
Cranberry FrItters muf.
fns ere novel and delicious varia.
ton for the daily menu; sltt together
two cupiuls OF -four. three heaptng
teaspoon'uls OF baking powder. one.
half cupful o! sugar and one teaspoon.
III OF salt, Bca, two eggs. add one
md one'half cupfu!s OF sweet milk
ard stir into the dry ingredients: then
add two 'ablespoonfuls OF melted but.
ter and one cupful OF halved berries.
Bake 20 minutes in hot oven. They
may also be ferred with \ sauce.
turrant Jam Popovers To make.
use. two cupfu!s each OF -four and
milk. two eggs (lcatcn until s,lrl.
onehalt teaspoonfu OF salt. two Of
melted butter; bake In cups When
lone, cut a little slit in each with n
sharp knife and insert a spoonful OF
'urFant Jam. Serve with sweetencd
Nhippcd cream.-Thr Huusekcep.r.