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Apple or Banana Fritters
Make a batter of one and one-half cups of Sperry flour, with two teaspoons of baking powder sifted through it, one egg, one-fourth of a teaspoonful of salt, two-thirds of a cup of milk, and a little sugar. Pare, core and cut into slices three small sour apples. Stir them into the batter. Drop from the spoon into boiling lard. Take out with skimmer and sprinkle powdered sugar over them. Add a little cinnamon to the sugar. Serve hot.
Bread Fritters
One quart milk boiling hot; two cups fine bread crumbs; three eggs; one teaspoonful nutmeg; one tablespoonful butter melted; one salt-spoonful salt, and the same of soda, dissolved in hot water. Soak the bread in the boiling milk ten minutes, in a covered bowl. Beat to a smooth paste; add the whipped yolks, the butter, salt, soda and finally the whites, whipped stiff.
Corn Fritters
To one pint scraped corn add one-half cup milk, one-half cup Sperry flour, one tablespoon melted butter, two beaten eggs, one teaspoon salt, one-third teaspoon pepper, one teaspoonful baking powder. Beat well, and fry in small spoonfuls as directed.
Rice Fritters
Cup of cold boiled rice, 1 pint of Sperry flour, 1 teaspoonful salt, 2 eggs beaten lightly, and milk enough to make this a thick batter; beat all together and bake on a griddle.

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