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Cream Fritters

One and one-half pints of flour, yolks of four eggs, two teaspoonfuls of baking powder, shortening of lard and butter together the size of a hickorynut, milk enough to make a rather thick batter; drop in hot lard and fry. Eat with butter and sugar, or dip pieces of apple into the batter before frying.

A great deal of lard is required to fry fritters properly; the lard may be strained and used again.