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Fritter Batter

Sift one and one-half cups flour with onefourth teaspoon of salt and two teaspoons of baking powder, and add gradually two-thirds cup of milk and one egg well beaten. For sweet fritters add two tablespoons of powdered sugar. A tablespoon of sherry or brandy is also liked by some. The batter when made should be thick enough to completely coat the article it is intended to cover. If too thin add more flour. If too thick, add the white of another egg.

CORN FRITTERS, No. I-One pint of grated corn; one-half cup of milk; two-thirds teaspoon of salt; one-eighth teaspoon of pepper; one egg; one teaspoon of melted butter; two teaspoons of baking powder and flour to thicken. Grate the corn, add the salt, pepper and melted butter, then the beaten egg and the milk. Add flour until the track made by the spoon in stirring is not lost in the batter, then add the baking powder and fry by the spoonful in boiling hot fat. Drain on paper and serve hot.

CORN FRITTERS, No. 2-One can of corn; one egg; one-half cup of milk; one teaspoon of salt; two cups of flour; one teaspoon of butter (melted); one teaspoon of baking powder; one-eighth teaspoon of pepper. Chop the corn up very fine in a chopping bowl, add the salt and pepper, then the egg beaten well, then the butter, milk and flour. When smooth add the baking powder and fry by the spoonful in a frying-pan in plenty of boiling hot fat. The fat should be quite ready to use before the baking powder is added.