aping teaspoonful of baking powder, two eggs beaten
separately, one tablespoonful of sugar and a saltspoon of salt; heat
the milk a little more than milk-warm, add it slowly to the beaten
yolks and sugar; then add flour and whites of the eggs; stir all
together and throw in thin slices of good sour apples, dipping the
batter up over them; drop into boiling hot lard in large spoonfuls
with pieces of apple in each, and fry to a light brown. Serve with
maple syrup, or a nice syrup made with clarified sugar.

Bananas, peaches, sliced oranges and other fruits can be used in the
same batter.

PINEAPPLE FRITTERS.

Make a batter as for apple fritters; then pare one large pineapple,
cut it in slices a quarter of an inch thick, cut the slices in halves,
dip them into the batter and fry them, and serve them as above.

PEACH FRITTERS.

Peel the peaches, split each in two and take out the stones; dust a
little powdered sugar over them; dip each piece in the batter and fry
in hot fat. A sauce to be served with them may be made as follows: Put
an ounce of butter in a saucepan and whisk it to a cream; add four
ounces of sugar gradually. Beat the yolks of two eggs; add to them a
dash of nutmeg and a gill each of cold water and rum; stir this into
the luke-warm batter and allow it to heat gradually. Stir constantly
until of a smooth, creamy consistency, and serve. The batter is made
as follows: Beat the yolks of three eggs; add to them a gill of milk,
or half of a cupful, a saltspoonful of salt, four ounces of flour;
mix. If old flour is used a little more milk may be found necessary.

GOLDEN-BALL FRITTERS.

Put into a stewpan a pint of water, a piece of butter as large as an
egg and a tablespoonful of sugar. When it boils stir into it one pint
of sifted flour, stirring briskly and thoroughly. Remove from the
fire, and when nearly cooled beat into it six eggs, each one beaten
separately and added one at a time, beating the batter between each.
Drop the stiff dough into boiling lard by teaspoonfuls. Eat with
syrup, or melted sugar and butter flavored.

Stirring the boiling lard around and around, so that it whirls when
you drop in the fritters, causes them to assume a round shape like
balls.

CANNELONS, OR FRIED PUFFS.

Half a pound of puff paste, apricot or any kind of preserve that may
be preferred, hot lard.

Cannelons, which are made of puff paste rolled very thin, with jam
enclosed, and cut out in long, narrow