Fritters
Separate four eggs; beat the yolks until light; add to them one quart of sweet milk, a little salt. Beat the whites very stiff; stir in one quart of flour, and the whites, half and half, with one teaspoonful of baking powder. In a tablespoonful of batter, place a slice of nice sour apple; drop into hot lard, and fry nice brown on both sides. Serve hot, with butter and syrup.
Make oyster fritters the same way, using fine large oysters in place of apples.
ORANGE FRITTERS.—Made in same way, using slices of orange instead of apple.
PINEAPPLE FRITTERS.—Made in same manner, only stir into the batter a pineapple, grated or chopped fine.