2 eggs, 1 pt. sweet milk, flour enough to make a thin batter. Dip the tablespoon in flour and then into the batter and drop into the sizzling fat. These fritters can be made very pretty by practice; eat hot with maple or any good syrup, sugar or cream. - Mrs. H. B. Sanborne, Bartlett, 111.

Variation I

1 egg, 1 qt. buttermilk, 1 teaspoon soda, flour to make a stiff batter; dip out by tablespoons and fry in hot dripping, lard, butter or oil. - Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.

Variation II

Make a stiff batter with 1 egg, 1 cup sweet milk, pinch of salt, scant teaspoon baking powder, 1/4 teaspoon soda and fry in hot lard. Serve with warm maple syrup. - Mrs. Conklin, 914 N. 5th Ave., Maywood, 111.

Banana Fritters

1 cup of flour, yolks of 2 eggs, beaten well, 1 tablespoon of butter, 1 cup of milk or water; add the whites last of all, whipped to a stiff froth. Slice 3 bananas around (sprinkling with a little lemon will improve the flavor). Stir into the batter and fry by spoonfuls in hot lard, having a slice of banana in each fritter. Sift powdered sugar over them. A simpler way is to cut the bananas in two across, and steep them in a syrup of sugar and water. After an hr. drain, roll in flour and fry in hot lard. Boil the sugar and water into a syrup and serve with them as a sauce. - Mrs. Conklin, 914 N. 5th Ave., Maywood, 111.

Pineapple Fritters

May be made in the same man-ner as Banana Fritters. Omit the lemon. The pineapple will be improved by sprinkling the slices with sugar over night. - Mrs. Conklin, 914 N. 5th Ave., Maywood, 111.

Blackberry Fritters

Mix 1 cup of blackberries with 1 1/2 cups of common batter, and drop by tablespoons into hot lard. Any kind of berries or other fruit, fresh or canned, may be used instead of blackberries. Put in a pan over the fire 3/4 pt. of water, 1 cup of sugar; boil 20 minutes; remove from the fire, and add 1 teaspoon each of extract of cloves, mace and ginger. - Mrs. Conklin, 914 N. 5th Ave., Maywood, 111.

Celery Fritters

Parboil celery which has been cut into 3-ineh pieces until soft; drain, sprinkle with salt and pepper; dip in batter, fry in deep fat. Drain and season with tomato sauce. - Mrs. C. E. Westinghous, Mayfair, 111.

Cereal Fritters

Take any left-over cereal, as hominy, oatmeal, farina, shredded wheat, cream of wheat, etc.; mix with 1 cup sour milk, 2 eggs, 1 teaspoon soda, 1/2 teaspoon salt; flour enough to make a stiff batter. Drop by spoon into hot fat and fry. Serve hot with syrup. - -Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.

Chicken Fritters

Chop cold left-over chicken coarsely, season with salt, pepper and a little lemon juice; mix all together well and let it stand about 1 hr.; make a batter of 2 eggs, 1 pt. of milk, a little salt, and flour enough to make a good batter; stir the chicken into this and drop it by spoonfuls into boiling fat; fry brown, drain well and serve hot. Cold veal can be utilized in this way and will be found nearly as nice as the chicken. - Gladys Harris, Winnetka, 111.