The new practical housekeeping

Clam Fritters. — ^Wash one dozen hard or soft shell clams, divide soft and hard parts of each clam, boil the latter in water half an hour, or till tender, drain, chop fine and add the water in which they were cooked; also the soft parts, yolks of two well-beaten eggs, saltspoon salt, dash or two of cayenne, half pint milk, whites or eggs, and flour so that batter will drop from spoon ; fry as above. Or, make a batter with juice, an eaual quantity of sweet milk, four eggs to each pint of liquid, and flour sufficient to stifien; add chopped raw clams, or dip in the whole clam and fry. Com Fritters. — To one quart grated raw sweet corn, (fifteen common-sized ears) add yolks of three eggs and scant three-tourths pint cracker-crumbs ; if corn is not juicy use less, making batter only stiflf enough to drop from spoon. Beat very thoroughly, season with salt and pepper, add well-frothed whites, and drop with teaspoon and fry ; turn out and drain as directed. Serve hot, using the fritter doily in dish, or place an ordinary napkin under and over. Some add to this batter a piece of salt codfish, size of a silver dollar, shredded very fine, as this gives the peculiar oyster taste, and hence the name sometimes given them of Corn Oysters. Above proportions make six dozen fritters, and are very easily made. Or, Dried Com Fritters^ grate com as above and dry on plates so as to preserve all the juice, as in recipe for drying corn, or better on the evaporator hereafter described. To make, soak the grated com overnight in water or milk, and add eggs and crackers as above. These are as delicious as when made from raw corn, and well repay the trouble of drying the corn. Com Meal Fritters. — Beat and strain the yolks of four eggs ; add one tablespoon each sugar and melted butter, one teaspoon salt, one-half teaspoon soda dissolved in hot water, a pint each milk and best com meal, (sugar may be omitted). Beat hard five minutes and stir in the whipped whites of the eggs and a half cup flour into which a teaspoon cream tartar has been sifted. Beat again thoroughly, adding more milk if necessary to make it drop from the spoon ; fry, drain and serve at once with a hard sauce. Cream Fritters. — Whip the whites of five eggs and stir into one cup cream, add two full cups flour, a saltspoon nutmeg, a pinch of salt, and teaspoon baking powder. Beat hard two minutes, fry by spoonfuls, drain and serve hot on napkin. Eat with jelly sauce. Currant Fritters. — Put a half pint milk into a bowl with two tablespoons flour, which should previously be rubbed smooth with a little cold milk ; stir well together and add four well-beaten eggs, three tablespoons each boiled, rice, and fresh or dried currants, sugar and nutmeg to taste. Beat the mixture a few minutes, and if not thick enough add a little more boiled rice ; fry by spoonfuls a nice brown, pile on a white napkin, strew sifted sugar over and serve very hot with a garnish of sliced lemon.