meg, three tablespoons of boiling water. Cream \ Strawberry Sauce. — Half a cup of butter✪ Lemon Sauce III, and the butter and sugar, add the egg-well beaten, then \ one cup of powdered sugar, rubbed to a cream. the lemon and nutmeg. Beat hard for a few min-lAddthe beaten white of an egg, and one cup of utes and pour on the boiling water, a spoonful at a strawberries thoroughly mashed, time. Put in a sauce pan and place on the fire. ) Mrs. A. M. S. Fritters. Cream Fritters. — One cup of cream, the whites; Apple Fritters, II.— One pint of flour, one egg, of five eggs, two cups of prepared fiour, one salt- J one full teaspoon of baliing powder, ten apples cut spoon of nutmeg, and a pinch of salt. Stir the {in rings, and milk to make a soft cake batter, whites and flour alternately into the cream, put in I Mrs. J. N. Terhune. the nutmeg and salt, and beat all briskly for two , minutes ; the batter should be rather thick. Frying Banana Fritters. — Cut three bananas into thin plenty of hot lard, a spoonful of batter for each / slices and use in the same manner as for apple fritter. Drain, and serve upon a hot dish. Eat > fritters. Mrs. W. with jelly sauce. Miss S. G. Wallis. ; Corn Fritters. — Half a can of tender sweet corn, Apple Fritters, I. — One pint of milk, three eggs, jtwo eggs, one and a half cups of flour, half a tea- a little salt, and enough flour to make a moderately / spoon of Royal baking powder, a little salt, and thick batter. Chop a dozen apples qtiite fine, and ' milk enough to make a stiff batter. Fry in very mix well through the batter. Boil in lard, and dust hot butter and lard. Fritters should be half an with powdered sugar before sending to the table. | inch thick when done. This amount will make Mrs. A. H. W. \ eight or ten. Mrs. L. J. Phelps. 7* COOKS IN CLOVER. Green Corn Fritters. — To twelve ears of sweet ( corn — grated, add one teaspoon of salt, a little pep- 1 per, one egg✪ Apple Fritters II, and two tablespoons of flour. Mix in i small cakes, and fry in butter and lard. Afiss H. M. i Oyster Fritters. — To one pint of milk add two < eggs, a little salt, and sufficient flour to make quite ' a thick batter. Chop thirty oysters in small pieces, | and mix through the batter. Boil in lard, or beef; drippings. . Clam Fritters. — Mix one cup of milk with one of the clam liquor, add two eggs and the soft part of about forty clams chopped; stir in sufficient flour to make a batter. Have ready in a spider boiling lard, and drop into it a tablespoon of the mixture, for each fritter. Have enough lard to cover the fritters. Fry them to a light brown, place on an inverted sieve for a moment, and serve on a hot dish. Mrs. W. H. J. Parsnip Fritters. — Wash thoroughly two good sized parsnips, and cook till soft, in boiling water drain off the water, plunge in cold water, and re- move the skins; mash, and season to taste with but- ter, salt, and pepper. Shape into small cakes with flour. Roll in flour, and fry in butter till brown. Cakes. Nut Cake, I. — Two-thirds of a cup of butter, two cups of sugar, one cup of milk, three eggs, three cups of flour, three teaspoons of baking powder, one cup of nuts, chopped fine✪ Nut Cake I. M/ss E. F. Miller.

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meg, three tablespoons of boiling water. Cream \ Strawberry Sauce. — Half a cup of butter, and the butter and sugar, add the egg-well beaten, then \ one cup of powdered sugar, rubbed to a cream. the lemon and nutmeg. Beat hard for a few min-lAddthe beaten white of an egg, and one cup of utes and pour on the boiling water, a spoonful at a strawberries thoroughly mashed, time. Put in a sauce pan and place on the fire. ) Mrs. A. M. S. Fritters. Cream Fritters. — One cup of cream, the whites; Apple Fritters, II.— One pint of flour, one egg, of five eggs, two cups of prepared fiour, one salt- J one full teaspoon of baliing powder, ten apples cut spoon of nutmeg, and a pinch of salt. Stir the {in rings, and milk to make a soft cake batter, whites and flour alternately into the cream, put in I Mrs. J. N. Terhune. the nutmeg and salt, and beat all briskly for two , minutes ; the batter should be rather thick. Frying Banana Fritters. — Cut three bananas into thin plenty of hot lard, a spoonful of batter for each / slices and use in the same manner as for apple fritter. Drain, and serve upon a hot dish. Eat > fritters. Mrs. W. with jelly sauce. Miss S. G. Wallis. ; Corn Fritters. — Half a can of tender sweet corn, Apple Fritters, I. — One pint of milk, three eggs, jtwo eggs, one and a half cups of flour, half a tea- a little salt, and enough flour to make a moderately / spoon of Royal baking powder, a little salt, and thick batter. Chop a dozen apples qtiite fine, and ' milk enough to make a stiff batter. Fry in very mix well through the batter. Boil in lard, and dust hot butter and lard. Fritters should be half an with powdered sugar before sending to the table. | inch thick when done. This amount will make Mrs. A. H. W. \ eight or ten. Mrs. L. J. Phelps. 7* COOKS IN CLOVER. Green Corn Fritters. — To twelve ears of sweet ( corn — grated, add one teaspoon of salt, a little pep- 1 per, one egg, and two tablespoons of flour. Mix in i small cakes, and fry in butter and lard. Afiss H. M. i Oyster Fritters. — To one pint of milk add two < eggs, a little salt, and sufficient flour to make quite ' a thick batter. Chop thirty oysters in small pieces, | and mix through the batter. Boil in lard, or beef; drippings. . Clam Fritters. — Mix one cup of milk with one of the clam liquor, add two eggs and the soft part of about forty clams chopped; stir in sufficient flour to make a batter. Have ready in a spider boiling lard, and drop into it a tablespoon of the mixture, for each fritter. Have enough lard to cover the fritters. Fry them to a light brown, place on an inverted sieve for a moment, and serve on a hot dish. Mrs. W. H. J. Parsnip Fritters. — Wash thoroughly two good sized parsnips, and cook till soft, in boiling water drain off the water, plunge in cold water, and re- move the skins; mash, and season to taste with but- ter, salt, and pepper. Shape into small cakes with flour. Roll in flour, and fry in butter till brown. Cakes. Nut Cake, I. — Two-thirds of a cup of butter, two cups of sugar, one cup of milk, three eggs, three cups of flour, three teaspoons of baking powder, one cup of nuts, chopped fine. M/ss E. F. Miller.

Cooks in clover