Thicken one and a half pints of milk. When cold add four eggs beaten light, then add flour sufficient to make a batter.

Set it away to rise. When light fry in boiling lard and serve up hot.

Bell Fritters, No 1

Put a piece of butter the size of an egg into a pint of water, let it boil a few minutes, thicken it very smoothly with a pint 11 of flour. Let it remain a short time on the fire, stirring constantly that it may not stick to the pan. Then pour it into a bowl, and let it get cold. Add six eggs, breaking one at a time, and beating it in till all are broken, and the dough is quite light. Put a pint of lard in a pan, and let it boil, and then drop the batter in. When the fritters are brown and crisp serve them up hot, and sprinkle with sugar.

Thickened Milk Fritters

Take one pint of thickened milk, and stir in it while it is hot, a large spoonful of butter, and when cool add the yolks of four eggs well beaten. Fry in boiling lard.

French Fritters

One quart milk, boil half of it, mix the other half cold with one quart of flour. With this last thicken the boiling milk, and let all cook together till well done. While cooling beat ten eggs light. Add one teaspoonful of salt. Beat the eggs into the batter, adding a spoonful at a time until all is in. Have a small kettle half full of boiling lard. Allow not quite a spoonful of the batter to a fritter. Take them out before they turn dark and put them in a drainer.

Apple Fritters

Make a smooth batter of half a pound of flour, three eggs and half a pint of sweet milk; salt to taste. Cut a dozen large juicy apples into slices, after peeling and coring them. Throw the slices into the batter. Have ready a pan of equal parts of lard and butter boiling hot. Take the batter up in a ladle, allowing a slice of apple to each fritter, and drop into the hot lard. Fry brown, drain a moment, and serve with powdered sugar and nutmeg.

Potato Fritters

Grate six cold boiled potatoes, add to them one pint of cream or new milk, flour enough to make as stiff as other fritters, the yolks of three or four eggs, then the beaten whites and a little salt. Fry in hot lard or butter. These are delicious.