Miss Parloa's kitchen companion

ture iiito it. It should be nearly an inch deep when spread in the pan. Place the pan where the mixture will get icy cold. When it is time to fry the fritters, beat two eggs in a soup-plate, and add to them one tablespoonful of sugar, the grated yellow rind of a lemon, and a slight grating of nutmeg. Cut the custard, which will now be firm and smooth, into two-inch squares; cover them with the egg mixture, and roll in fine bread crumbs. When all are breaded, give them a second coating of egg and crumbs. Cover the bottom of the fry ing-basket with the fritters, being careful that they shall not touch each other. Fry in fat so hot that a blue smoke will rise from the centre. Cook for two minutes. Drain on brown paper, arrange on a napkin, sprinkle with sugar, and serve hot. Royal Fritters. Use one scant pint of sifted flour, half a pint of water, one gill of butter, half a gill of sugar, the grated rind and juice of one orange, and five eggs. Put the water, butter, orange juice and rind on the ire, in a large saucepan. Heat the mixture slowly to the boiling-point. When it boils, add the sugar and then the flour, turning in all the flour at once. Beat well with the wooden vegetable-masher, keeping the saucepan on the fire all the while. At the end of three minutes the paste will be cooked enough. Turn it into a bowl, and set away to cool. When cold, beat in the eggs, one by one, using the hand instead of a spoon. It will .take about twenty minutes to beat the mixture light. Put a small quantity of the batter into a little pattie-pan, and place in a hot oven for fifteen minutes. If it rises to three or four times its original size, it is beaten enough ; but if not, use a spoon, and beat the mixture for ten minutes longer. Scrape the paste from the sides of the dish, and gather it all in the centre of the bowl. Cover with a damp towel, and place in the refrigerator until it is time to cook it. Then drop it by dessert-spoonfuls into hot fat, and cook ten minutes. The fritters will puff up and crack open. Or the paste may be rolled into small balls and fried in the same manner. This will give a round and more regular shape than dropping from the spoon. Drain the fritters, arrange them on a fringed napkin, and sprinkle sugar over them. Sometimes a clear wine or orange sauce, or a sabayon sauce, is served with these fritters. * Corn Fritters. These are the necessary materials : half a can of sweet corn, a cupful of flour, half a teaspoonful of sugar one heaping teaspoonful of salt, one fourth of a teaspoonful of pepper, one table-spoonful of salad oil, an egg and half a cupful of milk. Beat the egg light, and add the milk to it. Pour the mixture upon the flour, and beat well ; then add the salt, pepper, sugar, and oil. Mix thoroughly, and add the corn. Drop the mixture, by table-spoonfuls, into boiling lard, and cook about three minutes. Drain on brown paper, and serve very hot. Nouilles à la Viennoise. For the noukle paste there will be required half a pint of consomme", half a cupful of butter, one scant pint of flour, half a cupful of grated Parmesan cheese, one-eighth of a teaspoonful of cayenne, and three eggs.