Miss Parloa's new cook book and marketing guide

Cut cold roasted or boiled chicken or fowl in small pieces, and place in an earthen dish. Season well with salt, pepper and the juice of a fresh lemon. Let the meat stand one hour ; then make a fritter batter, and stir the pieces into it. Drop, by the spoonful, into boiling fat, and fry till a light brown. Drain, and serve immediately. Any kind of cold meat, if tender, can be used in this way. Apple Fritters. Pare and core the apples, and cut in slices about one-third of an inch thick. Dip in the batter, and fry six minutes in boiling fat. Serve on a hot dish. The apples may be sprinkled with sugar and a little nutmeg, and let stand an hour before being fried. In that case, sprinkle them with sugar when you serve them. Fruit Fritters. Peaches, pears, pineapples, bananas, etc., either fresh or canned, are used for fritters. If you choose, when making fruit fritters, you can add two table -spoonfuls of sugar to the batter. Oyster Fritters. One pint of oysters, two eggs, one pint of flour, one heaping teaspoonful of salt, one table-spoonful of salad oil, enough water with the oyster liquor to make a scant half pint. Drain and chop the oysters. Add the water and salt to the liquor. Pour part of this on the flour, and when smooth, add the remainder. Add the oil and the eggs, well beaten. Stir the oysters into the batter. Drop small spoonfuls of this into boiling fat, and fry until brown. Drain, and serve hot. IS Clam Fritters. Drain and chop a pint of clams, and season with salt and pepper. Make a fritter batter as directed, using, however, a heaping pint of flour, as the liquor in the clams thins the batter. Stir the clams into this, and fry in boiling fat. Cream Fritters. One pint of milk, the yolks of six, and whites of two, eggs, two table-spoonfuls of sugar, half a pint of flour, three heaping table-spoonfuls of butter, half a teaspoonful of salt, a slight flavoring of lemon, orange, nutmeg, or anything else you please. Put half of the milk on in the double boiler, and mix the flour to a smooth paste with the other half. When the milk boils, stir this into it. Cook for five minutes, stirring constantly ; then add the butter, sugar, salt and flavoring. Beat the eggs well, and stir them into the boiling mixture. Cook one minute. Butter a shallow cake pan, and pour in the mixture. Have it about half an inch deep in the pan. Set away to cool. When cold, cut into small squares. Dip these in beaten egg and in crumbs, place in the frying basket, and plunge into boiling fat. Fry till a golden brown. Arrange on a hot dish, sprinkle sugar over them, and serve very hot. Potato Fritters. One pint of boiled and mashed potato, half a cupful of hot milk, three table- spoonfuls of butter, three of sugar, two eggs, a little nutmeg, one teaspoonful of salt. Add the milk, butter, sugar and seasoning to the mashed potato, and then add the eggs well beaten. Stir until very smooth and light. Spread, about half an inch deep, on a buttered dish, and set away to cool. When cold, cut into squares. Dip in beaten egg and in bread crumbs, and fry brown in boiling fat. Serve immediately. Croquettes.