The new practical housekeeping

Queen Fritters. — Put three heaping tablespoons flour into a bowl and pour over it enough boiling water to make a stiff paste, stirring and beating well to prevent lumps. Let cool, break into it (without beating) yolks of four eggs ana whites of two, and stir and beat all well together ; drop by dessertspoonfuls, and fry a light brown. They should rise so much as to be almost like balls. Serve on a dish, with a spoonful of preserves or marmalade dropped in between the fritters. Excellent for a hasty addition to dinner, when a guest appears unexpectedly ; easily and quickly made, and always a favorite. Rice Fritters. — Boil one cup rice in one pint milk until soft ; add yolks of three eggs, one tablespoon sugar, two tablespoons each butter and flour ; when cold add the whites of the eggs whipped to a stiff froth : drop in spoonfuls and fry a light brown. Serve with sweetened cream or lemon sauce. To make nice fritters with marmalade cook seven tablespoons rice in a quart milk, with six tablespoons sugar and one of butter, over a slow fire until perfectly tender. which will be in about three-quarters of an hour ; then strain ■ , • away the milk, should there be any left, and mix with it six tablespoons orange marmalade and four well-beaten eggs ; stir over the fire until the eggs are set; then spread mixture about half an inch thick, or rather thicker, on plate or board. When perfectly cold, cut into long strips, dip in batter and fry a nice brown. Dish on a white doily, strew sifted sugar over, and serve quickly. Another excellent way is to soak a cup rice, three hours in enough warm water to cover well ; then put it into a farina-kettle, set in an outer vessel of hot water, and simmer until dry. Add two cups milk and cook until it is all absorbed. Stir in one tablespoon butter and take from fire. Beat three eggs very light with three tablespoons sugar, and when the mixture is cold stir them in with a flavoring of nutmeg and a little salt. Make into round flat cakes. Place in the middle of each two or three raisins which have been "plumped" in boiling water, roll the cake into a ball enclosing the raisins, flour well and fry in hot fat. Serve on a napkin, with sugar and cinnamon sifted over. Eat with sweetened cream, hot or cold. Or scald nine tablespoons rice and boil it in just enough milk to keep rather thick. When partially cooled mix with it a lump of butter, four tablespoons grated cheese and yolks of three eggs. Season to taste, drop into hot fat by spoonfuls and fry a nice brown. Arrange in a circle on a napkin lapping over one another and serve. Rye Fritters, — ^Two eggs, three cups flour, one cup rye-meal, one teaspoon soda, two of cream tartar, one cup sugar, a little salt; mix with milk or water, drop from a spoon into hot lard. Sandwich ^Fritters. — Cut thin slices of bread and butter them ; spread half with any jam that may be preferred, and cover with the other slices; slightly press together, and cut in square, long, or round pieces. Dip in a batter, prepared as in preface, and fr^ in hot fat for about ten minutes ; drain and sprinkle over with sifted . sugar, and serve.