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Bell Fritters

This is the way they were made by the cook of that splendid steamer, the Aberbrothock, when he made them right and threw them out of the cook-house window in alarm because they swelled. 1 pint of water. 3 ounces of butter, or lard. 8 ounces of flour. 5 eggs, or 6 if small.

Make as directed for queen fritters. Good lard is preferable to bad butter. What do you do with the stale pieces of bread that are left over so abundantly, wherever there is an abundant table set and people pick and choose so? Good bread; not the rough, unshapely biscuits spoiled with inferior yellow baking bowder, top crust blistered and bottom crust soiled, so brittle and coarse that they crumble in the fingers, go down like sawdust and leave a taste of soda and salt butter in the mouth, but nice slices of white bread, good rolls, flaky biscuits, fine grained muffins. There are about three-score-and-ten needs and uses for such as these in good cooking. In half of them nothing but bread will do, in the other half bread makes a good substitote for something else, as in this receipt.