rolls or puffs, make a very
pretty and elegant dish. Make some good puff paste, roll it out very
thin, and cut it into pieces of an equal size, about two inches wide
and eight inches long; place upon each piece a spoonful of jam, wet
the edges with the white of egg and fold the paste over _twice_;
slightly press the edges together, that the jam may not escape in the
frying, and when all are prepared, fry them in boiling lard until of a
nice brown, letting them remain by the side of the fire after they are
colored, that the paste may be thoroughly done. Drain them before the
fire, dish on a d'oyley, sprinkle over them sifted sugar and serve.
These cannelons are very delicious made with fresh instead of
preserved fruit, such as strawberries, raspberries or currants; they
should be laid in the paste, plenty of pounded sugar sprinkled over
and folded and fried in the same manner as stated above.

GERMAN FRITTERS.

Take slices of stale bread cut in rounds or stale cake; fry them in
hot lard, like crullers, to a _light_ brown. Dip each slice when fried
in boiling milk, to remove the grease; drain quickly, dust with
powdered sugar or spread with preserves. Pile on a hot plate and
serve. Sweet wine sauce poured over them is very nice.

HOMINY FRITTERS.

Take one pint of hot boiled hominy, two eggs, half a teaspoonful of
salt and a tablespoonful of flour; thin it a little with cold milk;
when cold add a teaspoonful of baking powder, mix thoroughly, drop
tablespoonfuls of it into hot fat and fry to a delicate brown.

PARSNIP FRITTERS.

Take three or four good-sized parsnips. Boil them until tender. Mash
and season with a little butter, a pinch of salt and a slight
sprinkling of pepper. Have ready a plate with some sifted flour on it.
Drop a tablespoonful of the parsnip in the flour and roll it about
until well coated and formed into a ball. When you have a sufficient
number ready, drop them into boiling drippings or lard, as you would a
fritter; fry a delicate brown and serve hot. Do not put them in a
covered dish, for that would steam them and deprive them of their
crispness, which is one of their great charms.

These are also very good fried in a frying pan with a small quantity
of lard and butter mixed, turning them over so as to fry both sides
brown.

GREEN CORN FRITTERS.

One pint of grated, young and tender, green corn, three eggs, two
tablespoonfuls of milk or cream, one tablespoonful of melted butter,