Breakfast, Luncheon and Tea

by Marion Harland

2 cups of milk.

2 cups of prepared flour.

3 table-spoonfuls sugar.

4 eggs, very well beaten.

A little salt.

½ tea-spoonful of cinnamon.

Beat the sugar into the yolks; add the milk, salt and seasoning, the flour and whites alternately. Beat hard for three minutes.

Have ready plenty of lard in a deep frying-pan or Scotch kettle; make very hot; drop in the batter in table-spoonfuls, and fry to a good brown. Be careful not to scorch the lard, or the fritters will be ruined in taste and color.

Throw upon a warm sieve or cullender as fast as they are fried, and sift powdered sugar over them.