These are fried the same as doughnuts in plenty of hot lard ; they are not, however, made thick enough to roll out; but are dropped from a spoon, being only a thick batter. Fritters are either made plain and served with hot syrup or are seasoned with fruits, vegetables, clams or oysters stirred into the batter.. Recipes for the latter varieties will be found under their respective headings. Fruit fritters are made by dropping the fruit into the plain batter and then frying. Fritters are always served hot.

Plain Fritters

One egg.

One-half pint of sweet milk.

Flour to thicken.

One-half tea-spoonful of salt.

One tea-spoonful of baking-powder.

Place all the ingredients together, beating the egg well before adding it, and using enough flour to make a thick batter. It should not run from a spoon, but should be thick enough to be dropped by the spoonful. Serve with hot sugar syrup or hot maple syrup.

Sour Milk Fritters

One coffee-cupful of sour milk.

One egg.

Flour to thicken.

One tea-spoonful of soda.

Two table-spoonfuls of melted butter.

Mix together the same as in the preceding recipe, fry, and serve hot.