kind of meat or fish prepared as for croquettes. Put a heaping
teaspoonful on each cake. Brush the edges of the paste with beaten
egg, and then fold and press together. When all are done, dip in
beaten egg and fry brown in boiling fat. They should cook about eight
minutes. Serve hot.


Fritter Batter.

One pint of flour, half a pint of milk, one table-spoonful of salad
oil or butter, one teaspoonful of salt, two eggs. Beat the eggs light.
Add the milk and salt to them. Pour half of this mixture on the flour,
and when beaten light and smooth, add the remainder and the oil. Fry
in boiling fat. Sprinkle with sugar, and serve on a hot dish. This
batter is nice for all kinds of fritters.


Fritter Batter, No. 2.

One pint of flour, one teaspoonful of salt, one of sugar, one of cream
of tartar, half a teaspoonful of soda, one tablespoonful of oil, one
egg, half a pint of milk. Mix the flour, salt, sugar, cream of tartar
and soda together, and rub through a sieve. Beat the egg very light,
and add the milk. Stir half of this on the flour, and when the batter
is light and smooth, add the remainder, and finally the oil.


Chicken Fritters.

Cut cold roasted or boiled chicken or fowl in small pieces, and place