in an earthen dish. Season well with salt, pepper and the juice of a
fresh lemon. Let the meat stand one hour; then make a fritter batter,
and stir the pieces into it. Drop, by the spoonful, into boiling fat,
and fry till a light brown. Drain, and serve immediately. Any kind of
cold meat, if tender, can be used in this way.


Apple Fritters.

Pare and core the apples, and cut in slices about one-third of an inch
thick. Dip in the batter, and fry six minutes in boiling fat. Serve on
a hot dish. The apples may be sprinkled with sugar and a little
nutmeg, and let stand an hour before being fried. In that case,
sprinkle them with sugar when you serve them.


Fruit Fritters.

Peaches, pears, pineapples, bananas, etc., either fresh or canned, are
used for fritters. If you choose, when making fruit fritters, you can
add two table-spoonfuls of sugar to the batter.


Oyster Fritters.

One pint of oysters, two eggs, one pint of flour, one heaping
teaspoonful of salt, one table-spoonful of salad oil, enough water
with the oyster liquor to make a scant half pint. Drain and chop the
oysters. Add the water and salt to the liquor. Pour part of this on
the flour, and when smooth, add the remainder. Add the oil and the