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Pineapple Fritters

Pare and grate a ripe pineapple, saving all of the juice; with this mix two cupfuls of flour, the yolk of one egg, a little salt and a tablespoonful of melted butter, with enough water to make a batter thick enough to hold a drop from the end of the spoon for a moment or two. Have ready before the fire a frying-kettle half full of fat, and when it commences to smoke, quickly stir the white of a beaten egg into the batter, and then drop the batter by the tablespoonful into the hot fat; fry the fritters until they become of a golden brown color. Remove them from the fat with a skimmer, and lay them for a moment to brown on a piece of paper free from fat. They may then be arranged neatly on a fancy dish, and dusted over with powdered sugar and served.