Hilda's "where is it?" of recipes

3 tablespoonfuls of Flour. The Whites of 2 Eggs. The Yolks of 4 Eggs. Hot Lard, or Clarified Dripping. Put the flour in a basin, and mix with it enough boiling water to make a stiff paste ; stir all the time, to prevent its getting lumpy. Let it cool a little, then break into it the yolks of four eggs and the whites of two ; stir all well together. Have ready some boiling lard or clarified dripping ; drop a dessertspoonful of batter at a time, and fry the fritters a light brown. They should rise like balls. Time, five or eight minutes to fry. Sufficient for four or five people. FRITTERS (ANOTHER WAY— ORANGE— POTATO). [F FRITTERS {ANOTHER WAY). (A very cheap Cape Recipe.) Ingredients, 2 cupfuls of Floor. Ginger. Skim Milk. J teaspoonful Carbonate of Soda. Mix well with the flour a pinch of salt, half a teaspoonful of carbonate of soda, a little pounded ginger, about a cupful of thick milk ; mix into a nice smooth paste. Have ready some boiling lard or clarified dripping, and drop in the paste ; each small spoonful will rise into a ball Serve hot, with sugar and lemon. FRITTERS {ORANGE). Mix with eight ounces of flour two ounces of butter, then add one pint of water, then the whites of two eggs, to make a batter. Peel three large oranges, cut across, and take out seeds, cut in slices, dip each slice into the thick batter, fry, serve with sugar. Slices of cold plum pudding fried in batter in this way make delicious fritters. FRITTERS {POTATO). (Bessie's Recipe.) Ingredients. 2 Large Mealy Potatoes (mashed). 2 Eggs. I tablespoonful of Fine Flour. A little Salt I tablespoonful of Butter, or Cream. i teaspoonful of Cinnamon. Mix all well together, make in little flat cakes, fry in boiling lard or clarified dripping. Serve with sugar and cinnamon. A similar recipe for " sweet potatoes," half a pound of which will be required (boiled and mashed), and two spoonfuls of cream, instead of one. If eggs are scarce, use half a teaspoonful of carbonate of soda, instead of the two eggs. F] FRITTERS (PUMPKIN)— FRUIT (BOTTLED)— FISH. FRITTERS {PtIMPKIN). Stew a sweet pumpkin; when soft, add a few ounces of flour to thicken it. For two cups of pumpkin take a jood slice of white bread, soaked in milk and squeezed lery dry. Mix well together with a pinch of salt, some cinnamon, and a quarter of a teaspoonful of carbonate of soda and two eggs. Fry in boiling fat. Serve hot, with sugar and cinnamon. FRUIT {BOTTLED). (Mrs. Rose Innes' Recipe.) Ingredients. I bIU of Water. i gill of Sugar to every lb. of Fmit. Mason's jars (with screw tops). Take the proportions of sugat and water, and boil. When boiling, put in the fresh ripe fruit you intend bottling ; let it boil till tender, and bottle at once. The jars must be hot, and filled to overflowing, and closed at once. Have your bottles in a saucepan on the stove, side by side with the fruit you are preparing, so as to ensure their being hot when the fruit is ready; laying the jars on a little straw in the saucepan, in cold water, and allowing the water to boil. Place the jars on soup-plates (as they are to overflow), so that the syrup is not wasted. Fruit done in this way will keep over two years. The moment apricots ^nd plums boil up they are ready ; also mulberries and gooseberries ; but peaches, apples, quinces, guavas, require a longer time.