The new practical housekeeping

Apricot FHtters, — Cut apricots in quarters, remove skins carefully and soak for an hour in orange syrup, drain on a sieve and dip each piece into this batter : Mix with one and one-half pints flour two tablespoons butter, two yolks of eggs and a little salt ; stir in slowly and a little at a time a tablespoon more than a pint lukewarm water, and work the batter with a wooden spoon until it looks creamy, then add well-whipped whites of three eggs. Fry a golden brown color, place in a disn, sift powdered sugar over, and send to table with a custard poured around them, dipping a spoonful over each fritter in serving. Fritters may be prepared as above with any stoned fruit. Banana Fritters. — One cup flour, yolks of two eggs, pinch of salt, two tablespoons melted lard or butter, water to make a batter as above. Add the whites beaten to a stiflT froth, and stir in lightly three or four bananas cut in slices. Dip with a spoon and fry as directed in preface. Dust with powdered sugar and serve with whipped or plain sweetened cream. This will make a dessert for eight persons. ^^ ^^ . Berry Fritters. — One and a half pints flour, gill cream, or tablespoon melted butter, pint milk, six eggs, teaspoon salt ; mix well and add either blackberries, currants, gooseberries or raspberries and fry by spoonfuls. Eat with a hard sauce. • Brain Fritters. — Beat one egg and a half cup sweet milk with sufficient flour to make a thick batter, seasoning with salt and Pepper to taste. Beat well and stir in beef or pork brains. Drop y spoonfuls, and fry in hot fat. Considered by some superior to oysters cooked in same way. Cake Fritters. — Take six or eight stale small sponge cakes and roll or pound fine ; pour a cup boiling hot cream over them and stir in tablespoon corn starch wet with a little cold milk ; cover for half an hour, then beat until cold, and add the yolks of four eggs, beaten light and strained, the whipped whites, then a quarter pound currants thickly dredged with flour. Beat all well togetner. Drop from tablespoon, fry quickly and serve hot with any nice sauce. Or, make a sponge-cake batter, drop by teaspoonfuls and fry as above. Serve for dessert with a hot sauce. Celery Fritters. — Boil thick but tender stalks of celery in salted water ; when done dry on a cloth, cut in equal lengths about one and a half inches ; fry in batter to a golden color, sprinkling fine salt well over, and serve. If wanted extra nice cut a half dozen stalks tender, well blanched celery into pieces an inch or two long ^ and boil in salted water until tender. While boiling make a batter as follows : Mix smooth the yolk of a raw egg and a tablespoon salad oil ; add a little salt, pepper and grated nutmeg, sift in a half pint flour and add water to make a batter that will drop from spoon, Just before using add whipped whites of two eggs. Dip the cooked celery in this and fry a delicate brown in hot tat ; drain and serve at once. •