Spread either of these mixtures on the dough, fold over and tuck edges in well.  Fry in plenty of oil or fat.

Sprinkle those containing the fruit mixture with sugar and cinnamon.  These may be served either hot or cold.

FRITTER BATTER

Mix and sift one and one-third cups of flour, two teaspoons of baking-powder, one-quarter teaspoon of salt, and add two-thirds cup of milk or water gradually, and one egg; well beaten.  For fruit batter add a little sugar, for vegetables pepper and salt.

BELL FRITTERS

Stir three eggs until very light, then stir in one cup of sweet milk, then sift in three cups sifted flour; beat for ten minutes, then add three teaspoons of baking-powder and fry by spoonfuls in hot oil.  One-half this amount will be sufficient for three persons.

Serve with any sweet sauce.

APPLE FRITTERS

Choose four sour apples; pare, core and cut them into small slices.  Stir into fritter batter and fry in boiling hot fat or oil.  Drain on paper; sprinkle with powdered sugar and serve.

PINEAPPLE FRITTERS

Soak slices of pineapple in sherry or white wine with a little sugar and let stand one hour.  Drain and dip slices in batter and fry in hot oil.  Drain on brown paper and sprinkle with powdered sugar.

Fresh pears, apricots and peach fritters made the same as pineapple fritters.  Bananas are cut in slices or mashed and added to batter.

ORANGE FRITTERS

Yolks of two eggs beaten with two spoons of sugar, stir into this the juice of quarter of a lemon and just enough flour to thicken like a batter; add the beaten whites and dip in one slice of orange at a time, take up with a large kitchen spoon and lay in the hot oil or butter-substitute and fry a nice brown.  Sprinkle pulverized sugar on top.

MATRIMONIES

Sift three cups of flour in a bowl, pour in two scant cups of sour milk, beat very thoroughly, add one teaspoon of salt, the well-beaten yolks of three eggs, mix well, then add the stiffly-beaten whites of the eggs and one level teaspoon of soda sifted with one teaspoon of flour.  Mix well and fry at once in very hot butter or butter-substitute.  Baste the grease over them with a spoon until they are nicely browned.  Serve with preserves.

QUEEN FRITTERS

Put in a deep skillet on the fire one cup of water, one-fourth cup of fresh butter; when it comes to a boil, stir in one cup of sifted flour and continue stirring until the dough leaves the side of the skillet clean.  Remove from the fire and when cool break in three eggs, one at a time, stirring continually.  Add a little salt.  Mix all well, then drop pieces about the size of a walnut into plenty of boiling butter or Crisco and fry a light brown.  Drain, make an opening in each, fill with preserves and sprinkle with sugar; serve at once.