Be
careful not to have the batter too thin, or it will not fry well.
APPLE FRITTERS.
From MRS. M. P. HART, of Ohio, President of State Board and Lady
Manager.
Make a batter with one cup sweet milk, one teaspoonful sugar, two
eggs, whites and yolks beaten separately, two cups flour, one
teaspoonful baking powder mixed with flour. Chop some good tart
apples, mix them in the batter and fry in hot lard. Serve them with
maple syrup.
CORN FRITTERS.
From MRS. E. V. McConnell, of North Dakota, Lady Manager
Two eggs, one tablespoon of cream or sweet milk, one cup oyster
crackers rolled fine, one can or six ears of sweet corn scraped from
the cob, pepper and salt to taste. Put tablespoon butter in frying
pan, have it hot and drop in batter by spoonfuls. Fry brown and serve
hot for breakfast.
CLAM FRITTERS.
From MRS. SALLIE S. COTTEN, of North Carolina, President State Board
and Alternate Lady Manager.
Open as oysters and chop fine. Make a stiff batter of eggs and flour,
with a little black pepper. Stir into this batter the chopped clams
and a little of the clam liquor, if necessary to make the batter the
proper consistency. Fry in hot butter or lard.
WHITE CORN MEAL CAKES FOR BREAKFAST. (A RHODE ISLAND DISH.)
From MRS.
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