HOMINY FRITTERS.—­These are made from remains of cold boiled hominy, cut in thin slices, which must be dipped in batter and fried in boiling oil.

CHEESE FRITTERS.—­Pound some dry cheese, or take about three ounces of Parmesan cheese, and mix it with a few bread-crumbs, a piece of butter, a pinch of cayenne pepper, and the yolk of an egg, till the whole becomes a thick paste.  Roll the mixture into very small balls, flatten them, flour them, dip them into batter, and throw them into boiling oil in the ordinary way.  Put them in the oven for five minutes before serving them.

SAGE AND ONION FRITTERS.—­Make some ordinary sage and onion stuffing, allowing one fresh sage leaf or two dried to each parboiled onion; add pepper and salt and dried breadcrumbs.  Now moisten the whole with clarified butter, till the mixture becomes a moist pulp.  When it begins to get cold and sets, roll it into small balls, the size of a very small walnut, flatten these and let them get quite cold, then flour them, dip them into batter, and throw them into boiling oil; remove them with the frying-basket, and serve with fried parsley.

SPINACH FRITTERS.—­Make a little thick puree of spinach, add a pinch of savoury herbs containing marjoram; mix in a little clarified butter and one or two lumps of sugar rubbed on the outside of a lemon, as well as a little grated nutmeg.  Roll the mixture into very small ball; or else they will break, flatten them, flour them, dip them into batter, and throw them into boiling oil, and serve immediately.

FRITTERS, SWEET.—­In making sweet fritters, the same kind of batter will do as we used for making savoury fritters, though many cooks add a little powdered sugar.  The same principles hold good.  The oil must be heated to a temperature of 350 degrees, and a frying-basket must be used.  Instead of flouring the substances employed to make them dry, before being dipped into the batter, which is an essential point in making fritters, we must use finely powdered sugar, and it will be found a saving of both time and trouble to buy pounded sugar for the purpose.  It is sold by grocers under the name of castor sugar.  We cannot make this at home in a pestle and mortar to the same degree of fineness any more than we could grind our own flour.  We cannot compete with machinery.

APPLE FRITTERS.—­Peel some apples, cut them in slices across the core, and stamp out the core.  It is customary, where wine, &c., is not objected to, to soak these rings of apples for several hours in a mixture of brandy, grated lemon or orange peel and sugar, or better still, to rub some lumps of sugar on the outside of a lemon or orange and dissolve this in the brandy.  Of course, brandy is not necessary, but the custom is worth mentioning.  The rings of apple can be soaked for some time in syrup flavoured this way.  They must then be made dry by being dipped in powdered sugar, then dipped into batter and thrown, one at a time, into a saucepan containing smoking hot oil in which a wire frying-basket has been placed.  Directly the fritters are a nice brown, take them out, break off the rough pieces, shake some finely powdered sugar over them, pile them up on a dish, and serve.