Farm and home cook book and housekeeper's assistant

To 1 cup mashed potatoes add 1 well-beaten egg, % cup milk and V2 teasp baking powder and a little salt sifted with flour enough to make a stiff batter. Drop by tablespoonsful into hot lard, and fry a delicate brown. I sometimes use white beans instead of the potatoes. This is a good way to use the left-overs. — [Mrs. W. T. P., Mo. Parsnip Fritters Wash the parsnips thoroughly and cook in boiling salted water until tender, then drain, plunge into cold water, and rub off the skins, which will come off easily. Mash the parsnips, season with salt, pepper and butter to taste, and shape into small flat cakes. Roll in flour, and fry a delicate brown. — [Mrs. W. K., la. Salmon Fritters Remove the skin and bones from 1 can salmon, add 1 cup water, salt and pepper to taste, and enough flour sifted with 1 teasp baking powder to make a batter of the proper consistency. Fry in hot lard. These fritters are improved by the addition of 1 well-beaten egg, in which case a little less water is used. — ; Mrs. C. D. R., Ark. Batter Cakes To 4 tablesp cornmeal add 2 tablesp flour, 1 teasp baking powder, % teasp salt, and water to make a medium thick batter. Drop by tablespoonsful on hot, well greased skillet. Serve •with N O molasses. — [Mrs. H. L., Va. BATTERS AND BAKING HINTS 95. Coating Batter To 1 cup flour add 1 teasp baking powder, 1 teasp salt and milk enough to make a batter just thick enough to coat well any article of food requiring it, so it will not drain off. To add 1 well-beaten egg to this batter is a great improvement. — [S. A. B., N. Y. Fried Toast Dip slices of 2 or 3 day old bread into a liquid mixture of eggs and milk, and a little salt and sugar to taste. Fry a golden brown on each side. Serve hot with jelly or jam. — [Mrs. J. J. W., 111. Doughnuts keep best when placed in a stone jar, carefully covered. — [A. G., Mass. Be careful not to roll doughnuts in sugar while they are hot, or you will be giving them a sticky coating. — [M. G., Wash. \ In making doughnuts if % cup water is added to whatever other ingredients are used, they will not soak fat so readily. — • [Mrs. N. P. A., Mass. I have found that when frying doughnuts they will use up less grease if I add about a tablesp of vinegar to the hot lard. — [Mrs. H. E. B., Wash. To sugar doughnuts -put about half cup powdered sugar in a paper bag, place doughnuts, a few at a time, in the bag, and shake well. — [Mrs. B. S., Ct. I have found that eggs seem to have a tendency to make doughnuts dry and hard. Therefore I always make doughnuts without eggs. — {Mrs. G. M., N. H. I always have the fat hot, and plenty of it. Anything fried in a little lard will come out full of grease. Any fat left over may be used again if properly strained and clarified with a few pieces of raw potato. — [M. B., 111. Roll the dough for doughnuts about % inch thick, or less, and if you have no doughnut cutter use the top of a small glass or baking powder tin to cut the rounds, and a large sized silver thimble to cut out the centers from the rounds. Shake off. any loose flour before dropping into the hot fat. — [A. G.,. Mass. When making corn fritters I sometimes thicken them with ' rolled cracker crumbs, instead of flour. — [C. L., Ind. i