1 egg well beaten1 cup flour
¼ teaspoon salt1½ teaspoons baking powder
2 tablespoons sugar½ cup chopped cranberries
¼ cup water

Mix in order given; drop from a tablespoon into hot deep fat, cook about three minutes, drain on soft paper, and dredge with powdered sugar.

329.—RICE AND CURRANT FRITTERS

1 cup flour1 egg well beaten
1½ teaspoons baking powder1/3 cup cold water
1/3 teaspoon salt1 cup cooked rice
2 tablespoons sugar2 tablespoons washed currants
¼ teaspoon nutmeg

Mix and sift dry ingredients; add egg and water, and beat well; add rice and currants, and drop from a tablespoon into hot deep fat; drain on soft paper, and serve with Currant Jelly Sauce (see No. 608), Orange Marmalade Sauce (see No. 616), or Lemon Sauce (see No. 613).

330.—SALMON FRITTERS

1-1/3 cups flour2/3 cup water
¼ teaspoon salt¼ teaspoon paprika
2 teaspoons baking powder¼ teaspoon onion juice
1 egg well beaten½ can salmon chopped fine

Sift flour, salt, and baking powder; add egg, water, and seasonings, and beat well; add salmon, and drop from a tablespoon into hot deep fat; cook until brown, drain on soft paper, and serve with Sauce Tartare (see No. 202) or Tomato Sauce (see No. 203).

331.—DOUGHNUTS

2 cups flour½ cup sugar
2½ teaspoons baking powder1 egg well beaten
¾ teaspoon salt½ cup milk
½ teaspoon nutmeg1 tablespoon melted shortening