The new Annie Dennis cook book

1 cupful flour 2 eggs 1-3 teaspoonful salt % teaspoonful melted butter 2-3 cupful milk or water Mix together the dry ingredients, beat in the liquid gradually, and then stir in the egg yolks, beaten until lemon-colored. Add the butter and then the egg whites, beaten stiff. Then dip in the fruit, drain it for a moment, and drop each fritter into deep butter, hot enough to brown a bit of bread in a minute. When golden brown on one side, turn to brown the other. When done, drain on crumpled paper, dust with powdered sugar and serve with or without nutmeg or lemon sauce. If apples are used they should be cored and pared, then sliced in rings. Peaches should be pared and quartered ; bananas should be peeled, halved lengthwise, and then quartered. Apple Compote Six large apples, one pound of sugar, one quart of water, lemons and jelly. Peel, core and halve the apples; drop them in cold water, into which the juice of a lemon has been squeezed. Make a syrup of the sugar and water, the rind of the lemons and a few cloves. When this is boiling hot put in the apples, taking care not to break them ; when tender take them out, put on a dish, concave side up, and fill the hollow with jelly, currant or quince; then reduce the syrup by boiling, and when cold, pour around the apples. Delicate Fritter Batter 1% teaspoonfuls baking 14 teaspoonful salt powder 1 egg (separated) 1 cupful flour 14 cupful milk 2 tablespoonfuls cornstarch 1 tablespoonful olive oil 4 tablespoonfuls sugar Mix the flour, baking powder, cornstarch, salt and sugar and sift three times. Beat yolk and white of egg separately. Add beaten yolk and milk alternately to flour mixture; then add oil and beat until smooth. Finally fold in stiffly beaten egg white. Drop by spoonfuls into plenty of hot, but not smoking, fat. Fry golden brown, turn, drain out with a skimmer, and lay on absorbent paper. Trim and dust with powdered sugar and serve at once. Use this batter for plain fritters and for fruit and sweet fritters of all kinds. In using vegetables or shell fish, omit the sugar. Thin slightly with milk when used with any filling. Whole canned fruits drained from syrup, apple rings, bananas, etc., may be used for filling, as can oysters, clams, etc. Banana Fritters Supreme Cut ripe bananas in half lengthwise, then crosswise. Soak for one hour in lemon juice and sugar to taste. Thin fritter batter with milk, dip in each a section of banana and fry in hot fat. Drain and serve with jelly. Orange Fritters Take four oranges; peel them, taking off all the white pith without breaking into the meat ; divide into four or five pieces, through natural divisions of the orange; dip each piece into common batter and fry in boiling lard. Serve on napkin with powdered sugar. Spanish Fritters Cut the crumb of a French roll into lengths as thick as your finger, in whatever shape you like. Soak in some cream, nutmeg, sugar, pounded cinnamon, and an egg. When well soaked, fry a nice brown, and serve with butter, wine and sugar sauce. Fritters, No. 1 Five eggs, five tablespoonfuls of flour, half a pint of sweet milk, one level teaspoonful of salt. Beat the eggs separately. Fry in boiling lard. Serve with syrup, sugar or fruit syrups. Fritters, No. 2