r, stir in before baking just enough
soda to correct the acidity. A very nice, but more expensive, recipe.

SWEDISH GRIDDLE-CAKES.

One pint of white flour, sifted; six eggs, whites and yolks beaten
separately to the utmost; one saltspoonful of salt; one saltspoonful
of soda dissolved in vinegar; milk to make a thin batter.

Beat the yolks light, add the salt, soda, two cupfuls of milk, then
the flour and beaten whites alternately; thin with more milk if
necessary.

CORN MEAL FRITTERS.

One pint of sour milk, one teaspoonful of salt, three eggs, one
tablespoonful of molasses or sugar, one handful of flour, and corn
meal enough to make a stiff batter; lastly, stir in a small
teaspoonful of soda, dissolved in a little warm water.

This recipe is very nice made of rye flour.

CREAM FRITTERS.

One cup of cream, five eggs--the whites only, two full cups prepared
flour, one saltspoonful of nutmeg, a pinch of salt. Stir the whites
into the cream in turn with the flour, put in nutmeg and salt, beat
all up hard for two minutes. The batter should be rather thick. Fry in
plenty of hot, sweet lard, a spoonful of batter for each fritter.
Drain, and serve upon a hot, clean napkin. Eat with jelly sauce. Pull,
not cut, them open. Very nice.

CURRANT FRITTERS.

Two cupfuls dry, fine bread crumbs, two tablespoonfuls of prepared
flour, two cups of milk, one-half pound currants, washed and well
dried, five eggs whipped very light, one-half cup powdered sugar, one
tablespoonful butter, one-half teaspoonful mixed cinnamon and nutmeg.
Boil the milk and pour over the bread. Mix and put in the butter. Let
it get cold. Beat in next the yolks and sugar, the seasoning, flour
and stiff whites; finally, the currants dredged whitely with flour.
The batter should be thick. Drop in great spoonfuls into the hot lard
and fry. Drain them and send hot to table. Eat with a mixture of wine
and powdered sugar.

WHEAT FRITTERS.

Three eggs, one and a half cups of milk, three teaspoonfuls baking
powder, salt, and flour enough to make quite stiff, thicker than
batter cakes. Drop into hot lard and fry like doughnuts.

_A Good Sauce for the Above._--One cup of sugar, two tablespoonfuls of
butter, one teaspoonful of flour beaten together; half a cup boiling
water; flavor with extract lemon and boil until clear. Or serve with
maple syrup.

APPLE FRITTERS.

Make a batter in the proportion of one cup sweet milk to two cups
flour, a he