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Bread Puff Fritters

1 pint of water or milk 3/4 pound of white bread crumbs. 2 ounces of butter. 5 eggs.

Shave all crust off the bread and crumble it fine. Boil the water, put the bread crumbs in and stir and mash to a smooth paste over the fire--five minutes--then add the butter, and when it is worked in take the paste from the fire and beat in the eggs one at a time as for other fritters. This makes a good fritter, but less certain to be hollow than others; depends on the fineness of the bread.

The next, made by a different method, is one of the most delicate preparations of the potato. But there are potatoes and potatoes. It would be labor thrown away to use any but the best flavored and mealiest for such a purpose.