Make batter the same as for the other fritters adding 1 large cup of chopped apples. Fry in deep fat a light brown.
Timbales.
Beat 2 eggs slightly with one quarter teaspoon of salt. Add 1 cup of milk and 1 cup of flour and beat until smooth. Heat your iron before dipping it into the batter. Dip quickly into the batter then into hot lard and cook for 20 seconds. Slip timbale from hot iron with a clean cloth.
Frizzled Beef.
Use a quarter of a lb of dried beef shredded very fine. Into a pan put 1 tablespoon of butter, let it melt, then add 1¹⁄₂ tablespoons of flour. Rub it to a smooth paste, pour in 1 cup of milk or cream, add a dash of paprika, then the beef, allow it to boil up then serve on rounds of toast.
Veal Cutlets.
Cut slices of veal in pieces for serving, sprinkle with salt and pepper. Dip in flour, egg and lastly bread or cracker crumbs and fry slowly in hot fat until a light brown. Remove from the pan, add 1 tablespoon of flour and water enough to make the quantity of gravy desired. Arrange cutlets on a hot platter and pour gravy around the cutlets. A tomato sauce may be used if preferred.
Corn Fritters.
Make a batter of 1 cup of flour, ¹⁄₂ teaspoon of baking powder, a little salt, 1 beaten egg and 1 cup milk, add 1 cup of corn and fry in hot lard.