CURRANT FRITTERS.

Two cupfuls dry, fine bread crumbs, two tablespoonfuls of prepared flour, two cups of milk, one-half pound currants, washed and well dried, five eggs whipped very light, one-half cup powdered sugar, one tablespoonful butter, one-half teaspoonful mixed cinnamon and nutmeg.  Boil the milk and pour over the bread.  Mix and put in the butter.  Let it get cold.  Beat in next the yolks and sugar, the seasoning, flour and stiff whites; finally, the currants dredged whitely with flour.  The batter should be thick.  Drop in great spoonfuls into the hot lard and fry.  Drain them and send hot to table.  Eat with a mixture of wine and powdered sugar.

WHEAT FRITTERS.

Three eggs, one and a half cups of milk, three teaspoonfuls baking powder, salt, and flour enough to make quite stiff, thicker than batter cakes.  Drop into hot lard and fry like doughnuts.

A Good Sauce for the Above.—­One cup of sugar, two tablespoonfuls of butter, one teaspoonful of flour beaten together; half a cup boiling water; flavor with extract lemon and boil until clear.  Or serve with maple syrup.

APPLE FRITTERS.

Make a batter in the proportion of one cup sweet milk to two cups flour, a heaping teaspoonful of baking powder, two eggs beaten separately, one tablespoonful of sugar and a saltspoon of salt; heat the milk a little more than milk-warm, add it slowly to the beaten yolks and sugar; then add flour and whites of the eggs; stir all together and throw in thin slices of good sour apples, dipping the batter up over them; drop into boiling hot lard in large spoonfuls with pieces of apple in each, and fry to a light brown.  Serve with maple syrup, or a nice syrup made with clarified sugar.

Bananas, peaches, sliced oranges and other fruits can be used in the same batter.

PINEAPPLE FRITTERS.

Make a batter as for apple fritters; then pare one large pineapple, cut it in slices a quarter of an inch thick, cut the slices in halves, dip them into the batter and fry them, and serve them as above.

PEACH FRITTERS.

Peel the peaches, split each in two and take out the stones; dust a little powdered sugar over them; dip each piece in the batter and fry in hot fat.  A sauce to be served with them may be made as follows:  Put an ounce of butter in a saucepan and whisk it to a cream; add four ounces of sugar gradually.  Beat the yolks of two eggs; add to them a dash of nutmeg and a gill each of cold water and rum; stir this into the luke-warm batter and allow it to heat gradually.  Stir constantly until of a smooth, creamy consistency, and serve.  The batter is made as follows:  Beat the yolks of three eggs; add to them a gill of milk, or half of a cupful, a saltspoonful of salt, four ounces of flour; mix.  If old flour is used a little more milk may be found necessary.