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Bell Fritters

Put a pint of boiling water in a preserving kettle, and as it boils, put in a tablespoonful of fresh butter. Have ready a pint of the best flour, sifted and wet with cold water, as for starch. Dip up some of the boiling water and pour to this, being careful to have it smooth. Return this to the kettle, stirring rapidly to prevent lumps. Turn into a wooden tray, and while hot, beat in six well beaten eggs, a spoonful at a time. Best till very light, and beat quickly that the eggs may not cook in lumps. Have ready a pint of boiling lard in a pan. Make the fritters the shape of an egg, drop in and fry a light brown. To be eaten with a pint of molasses, a heaping tablespoonful of butter, a little ginger and cinnamon, boiled to a thick syrup and served hot. A great deal of lard is required to fry fritters nicely; yet it is not extravagant, as it may be used again. Strain what remains and put it by for use.--Mrs. S. T.