The new practical housekeeping

Orange Fritters. — Make a nice light batter with one pint flour, tablespoon butter, half saltspoon salt, two eggs and sufficient milk to make it proper consistency ; peel oranges, remove as much of the white skin as possible, and divide each orange into eight pieces without breaking the thin skin, unless necessary to remove pips ; dip each piece of orange in the batter, drop in hot fat, and fry a delicate brown. Serve sprinkled with powdered sugar. Or, cut oranges in slices across, take out all seeds, dip slices m batter, fry and serve as above. Oyster Fritters. — Drain one dozen oysters and dry thoroughly in a towel ; make a batter of two cups flour, yolk of one egg, tablespoon salad oil, saltspoon salt, dust of cayenne, well-beaten white, chopped oysters, and sufficient oyster liquor to make a batter thick enough to drop from spoon. Or, leave oysters whole and dip singly in batter, using a fork or skewer, and fry. For latter way have batter thicker than if chopped oysters are used. One cup milk may be substituted for the liquor, and some add half teaspoon lemon juice. Parsnip Fritters. — One cup dry mashed parsnip, tablespoon each butter and flour, an egg, and salt and pepper. Stir all together ; drop by spoonfuls and fry as directed. • Peach Fritters. — (With yeast.) Sift a quart flour into bowl, add a cup milk and half cup yeast, and set m warm place to rise. This will take five or six hours. Then beat four eggs very light, with two tablespoons each sugar and butter and a little salt ; mix with the risen dough and beat thoroughly with wooden spoon. Knead with the hanofs ; pull off bits of dough about the size of an egg, flatten each and put in the center a peach, from which the stone has been taken through a slit in the side ; enclose it in the dough, make into a roll and set in order upon a floured pan for second rising. The balls must not touch and should be light in an hour. Have ready a large kettle or saucepan of hot lard, drop in the balls and fry more slowly than fritters made in the usual way. Drain on hot white paper, sift powdered sugar over and serve hot with rich sauce. These fritters may be made of canned peaches or apricots drained and wiped dry. Pineapple Fritters, — Pare a pineapple with as little waste as possible and cut into rather thin slices ; soak the slices four hours m a lemon syrup, dip into the fritter batter given in preface and fry. Serve quickly, strewn with sifted sugar. A very elegant dish. Potato Fritters. — Boil two potatoes, and beat up lightly with a fork — do not use a spoon, as that would make them heavy. Beat yolks of four eggs well, add two tablespoons each cream and orange juice, two-thirds tablespoon lemon juice and half teaspoon grated nutmeg and beat all together for at least twenty minutes, or until the batter is extremely light ; then add well frothed whites of three eggs and fry as directed. Serve with the following hot sauce : Four tablespoons orange juice and half pint boiling water, mixed with the strained Juice of a lemon, warmed together and sweetened with white sugar. Or scoop out the insides of four nicely baked potatoes and make as above, using four tablespoons cream and adding two of powdered sugar; flavor with juice of a lemon and half the grated peel, or a half teaspoon vanilla.