One pound of flour, one half pound butter, six ounces sugar; cream butter and sugar, add flour. Roll into a smooth ball and work down until half an inch in thickness, an operation which is rather difficult for a novice, as it is apt to crack at the edges; but the knack is soon learned, and the more it is worked the better. Prick with a small skewer, strew with large carraway comfits, and bake slowly, a pale brown.
BANANA FRITTERS.
MRS. GEORGE ELLIOTT.
Take six bananas, peel and dip in beaten white of egg, then roll in bread crumbs. Fry in butter a golden brown. Put them on a dish, squeeze lemon juice over them, also a little sifted sugar.
APPLE FRITTERS.
MRS. HARRY LAURIE.
Three tart apples, two eggs; one cup milk; one teaspoonful salt; about one and one half cups of flour; one teaspoonful baking powder. Pare and core the apples; cut them into rings; dust with sugar and cinnamon; stand aside to use. Beat eggs without separating until light; add milk, salt and sufficient flour to make a soft batter; beat well and add the baking powder; beat again; Have ready very hot a deep pan of lard, dip each ring of apple in the batter, drop it in the fat and fry until brown. Serve hot, dusted with powdered sugar.
FRENCH PANCAKES.
MRS. BENSON BENNETT.
Four eggs, weight of four eggs in butter, sugar and flour, one half a teaspoonful of soda, one half teaspoonful of cream of tartar. As much milk as will make a batter. Beat the butter and sugar to a cream, add the four eggs well beaten stir in all the other ingredients. Bake in tin plates.