1 can corn, chopped fine
1 cup flour
1 teaspoon baking powder
1 teaspoon sugar
2 teaspoons salt
1/4 teaspoon white pepper
2 eggs

Add dry ingredients, sifted together, to corn. Add yolks, well beaten, then fold in whites beaten until stiff. Fry as griddle cakes; or dip a tablespoon into deep hot shortening, drain well, then take up a spoonful of the corn mixture, drop into hot shortening, pushing it off spoon into hot fat with a spatula. Fry a golden brown. Drain on brown paper and serve immediately.

3 cups hot mashed potatoes
1 cup hot milk
1/2 cup fine bread crumbs
1 tablespoon butter or margarine
1 tablespoon grated cheese
2 eggs
1 tablespoon flour
1/2 teaspoon baking powder

Mix the potatoes, milk, bread crumbs, butter, and grated cheese.  When cool, add the eggs, beaten.  Sift together the flour and baking powder and stir in.  Mix well, then drop by spoonfuls in hot fat and fry until golden brown.  Drain on paper towels and serve crisp and hot.

2 eggs
1 cup sugar
1 tablespoon shortening
1 cup milk
2 cups flour
1 teaspoon baking powder
Nutmeg
Flour

Beat the eggs until light.  Add sugar, melted shortening, and milk.  Mix and add flour and baking powder, sifted together.  Beat well.  Add a dash of nutmeg and enough flour to make a soft dough.  Knead lightly, roll out, cut and fry in very hot shortening.  Dust with powdered sugar.

8 ounces rice
1/2 cup shortening
1 quart milk
4 eggs
1 cup flour
1 teaspoon baking powder
Salt

Soak the rice and boil till soft.  Drain and mix with the shortening.  Let cool.  Add the milk, salt, and eggs.  Sift flour and baking powder and mix with rice.  Fry on well-greased griddle.

1.  Drain sliced pineapple from the liquid in the can.
2.  Dry on a paper towel.
3.  Dip in batter and fry a golden brown in deep hot fat.  (shortening, oil, or whatever you use)
4.  Drain on paper towels, sprinkle with powdered sugar, and serve with some of the liquid from which it was drained.

Batter for Fritters

1 cup flour
1 tablespoon sugar
1/4 teaspoon salt
2/3 cup milk
1/2 teaspoon melted shortening
White of 1 egg, beaten stiff

1.  Mix flour, sugar, and salt.
2.  Add milk slowly, stirring constantly, until batter is smooth.
3.  Add shortening and white of egg.
4.  Batter must be smooth as cream.

Fritters are served as a vegetable or a sweet, for a lunch, dinner, or supper, according to the ingredients used in making them.  Whether sweet or plain, the foundation batter is much the same.

A fritter batter which is to be used as a medium for whole or sliced fruit should be quite thin, as it is to serve as a cover for the fruit.  When chopped fruits or vegetables are stirred in, or the batter is to be used plain, it should be thick enough to retain its shape when dropped by spoonfuls into the frying kettle.

The fat should be deep enough to cover the fritters, and it should be smoking hot when used.  Each fritter will at first sink to the bottom of the kettle; then, as the heat starts the baking powder into action and the dough begins to swell, it will rise to the surface, and should be gently turned, the turning to be repeated, until the fritter is finely colored.

Most fritters are done within 5 minutes, the time needed to cook them being determined by one which should be cooked as a tester.

1/2 cup butter
2 cups sugar
3 eggs
1 1/2 cups milk
Nutmeg or cinnamon
3 rounded teaspoons baking powder
5 cups flour

Cream together the butter and sugar.  Beat the eggs very light and add, with the milk, to the creamed butter and sugar, then add nutmeg or cinnamon.

Sift the baking powder with the flour three times, and add to the above mixture, mixing thoroughly.  Keep the dough as soft as possible, just so it can be handled.  Roll out 1/4 inch thick.  Cut in rounds, and fry in deep, hot fat.

Turn them as soon as they rise, and often till brown.  Cool and then sprinkle with powdered sugar.

1 cup sugar
2 eggs
1 teaspoon salt
Dash of nutmeg or cinnamon
2 tablespoons melted shortening
1 cup milk
5 to 5 1/2 cups sifted flour
4 level teaspoons baking powder

Mix sugar, eggs, salt, nutmeg, and shortening together; add the milk, then the flour with which the baking powder has been thoroughly sifted and mix all well.  Keep the dough as soft as possible.

Place a portion on a floured board and knead lightly until it can be rolled without sticking.  Roll out half an inch thick.  Cut in circles and fry immediately in deep, hot fat, till golden brown, turning the cakes as soon as they rise.

Drain on paper towels.  When cool, dust with powdered sugar.

Note:  A cookie cutter can be used to cut the circle shapes.