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Common Frying Batter

1 pint of milk. 3 or 4 eggs. Little salt. 1 large spoonful of melted butter--1 ounce. Half as much syrup. 1 teaspoonful of baking powder. 1 pound or quart of flour.

Put the flour in a pan, mix half the milk and the other in redients, except powder, together, and stir up the flour with them to smooth dough. Thin it with the rest of the milk. Beat in the powder just before using. Good for egg plant in batter, as well as fruit fritters. Spoonfuls of it fried in lard also make common fritters.

Fritters a la Creme--Breakfast Dish.

A sort of sliced custard breaded and fried, made of 1 quart of milk. 6 ounces of sugar. 6 ounces of mixed corn starch and flour. 7 yolks of eggs. 2 ounces of butter. Flavoring. Salt.

Boil the milk with the butter and salt in it. Mix the sugar in the starch and flour dry and dredge and beat them into the boiling milk. Let it cook slowly at the side of the range about 10 minutes. Stir in the yolks of eggs and take it off. Flavor with lemon, cinnamon, nutmeg or vanilla and let it get cold in a buttered pan. Roll the slices in egg, then in cracker meal, fry in lard, serve warm with syrup. Any good corn starch or farina pudding either baked or boiled when cold can be sliced and used in the same way.