wn on both sides and
serve hot.

BANANA FRITTERS

From one banana was made 4 fritters. The banana was halved, cut
lengthwise and then cut cross-wise. The batter will do for all fruits,
clams, corn or oysters. Make a sauce of the liquor, mixed with same
quantity of milk, with a tablespoon of butter added, chopped parsley
and flour to thicken. When making oyster or clam fritters use same
rule as for fruit fritters, using clam juice and milk instead of all
milk.

For the "fritter batter," sift together 1 pint of flour, 2
teaspoonfuls baking powder and a pinch of salt. Stir slowly into it a
pint of milk, then the well-beaten yolks of 3 eggs, and, lastly, the
stiffly-beaten whites of eggs. Beat hard for a few minutes and fry at
once in smoking hot fat. Orange sections make delicious fritters, or
halves of fresh or canned peaches may be used.

Allow the bananas to stand one-quarter hour in a dish containing a
small quantity of lemon juice and sugar before putting them in the
batter. Lay the slices of bananas or sections of orange in the batter,
then take up a tablespoonful of the batter with one slice of banana
for each fritter, drop into hot fat one at a time, and fry a golden
brown. Sift pulverized sugar over and serve hot. If a small piece of
bread browns in one minute in the fat it is the right temperature to
fry any previously uncooked food.

PARSNIP FRITTERS

Scrape and boil 5 or 6 parsnips in salted water until tender and
drain. If old parsnips, cut out the centre, as it is tough and woody.
Mash parsnips fine, add 1 egg yolk (white beaten separately), and
added last a little salt, 1 large tablespoonful flour, 1/4 teaspoonful
baking powder, mold into small cakes, dredge with flour, and fry
quickly to a golden brown in a tablespoonful of butter and one of
drippings. Serve at once.

AUNT SARAH'S "SCHNITZ AND KNOPF"

This is an old-fashioned "Pennsylvania German" favorite. The end of a
ham bone, containing a very little meat, was placed in a large kettle
with a small quantity of water, with "Schnitz," or sliced, sweet,
dried apples, which had been dried without removing the parings. When
the apples were cooked tender in the ham broth; dumplings, composed of
the following, were lightly dropped on top of the apples and broth and
cooked, closely covered, from 15 to 20 minutes. Do not uncover kettle
the first ten minutes. When dumplings have cooked place them with the
"Schnitz" on a large platter, and serve a