FRITTERS.
Two eggs, one tablespoonful of melted butter, one cupful of flour, half a cupful of cold water, a pinch of salt and a teaspoonful of sugar. A little more melted butter may be needed. The batter should be just barely stiff enough to hold shape. Slices of apples, peaches, apricots, oranges, pineapples, or bananas are dipped into this batter and fried immediately in deep fat. Drain on brown paper and serve with a sweet sauce flavored with lemon or with fruit juice. Canned fruit may be used in fritters. Bananas for fritters are sprinkled with lemon-juice, cut into quarters lengthwise, and dipped into the batter. Banana fritters are delicious with a sauce flavored with grated lemon-peel and made tart with the juice of the lemon.
GRAHAM FRUIT PUDDING
Two cupfuls of Graham flour, one cupful of raisins or currants, one cupful of sweet milk, one cupful of molasses, one egg well beaten, one teaspoonful of salt, and one teaspoonful of soda. Mix carefully, pour into a pudding mould and steam three hours. For the sauce, use a tablespoonful each of butter and corn starch and sufficient boiling water to make it of the proper consistency. Add half a cupful of sugar and the juice of half a lemon. Boil up once and serve.
