Show Th t 1 E a t 92 Western Newspaper Union All the world orld reposes In y to hint him who preserves e In n his life liCe and moves serenely n his p path without 9 secret r lolen ites s II she he who sails down the Xi a ahas has only to steer keeping l lift s barlIn bark barl barkIn In the middle and carry ii If It round the falls faIs Thoreau t VEGETABLE FRITTERS a Use the some same batter Jatter for tor vegetables as us for fur fruit with a lit little tic pepper C Celery e I e r y Root Fritters Boll Buil until tender three bunches bunche of or celery root pare Ilare off the outside 4 dip Into luto fritter batter hatter and cook cookIn In Iti hot riot fat flit Serve with cheese to which chopped green reen pepper and n a n bit of red has been heen mulled added Corn Fritters Fritters For For six or eight ears of or corn or ur a can of tinned canned corn take two eggs one half cupful of milk mille arid and andas aridas as much flour as will make u a good goud lIat hatter batter Add a 11 tablespoonful of olive Oil ll suit still and pepper and let stand stam for two hours then add mIll the corn curn Drop by hy spoonfuls Into hot fat tat Serve garnished gar gar- rushed with parsley or as a u sweet serve e with maple Parsnip Fritters Cook Cool Cook parsnips until tender mash and season welland well welland and let f stand bland to cool cOlli Take up a u spoonful drop Into the fritter halter batter nail and fry In deep fat Serve with a v maple sauce Carrot Cook Fritters Fritters Cook small young carrots until ten tender er In boiling salted water wate Drain dip in fritter batter nn and fry brown Serve Ser garnished with the fresh carrot tops tOIlS or with p parsley JI Serve with white sauce potato Potato Fritters Fritters Add Add to a cupful of mashed stashed potato two beaten heaten eggs two tablespoonfuls of grated ch cheese three tl of flour n a pinch of salt and a n dish of paprika Belt Beat well veil and let stand for an nn hour Drop by hy small spoonfuls Into hot fat and fl fry brown Spicy Rice Mold Fritters Fritters Mold boiled rice Ilce sweetened o and flavored nutmeg nut nut- meg In n a n shallow pan When Chen cold oil rut cut lain Into slices dredge with avith flour and amid fry flY until brown on both hoth sides Ie s In but hUI- ter As soon as one side is brown Yn sprinkle It with cinnamon the petit beat to send the flavor or Into the till rice Serve erYc with a n mound of spicy spiry 1111 or apple jelly on each Fritters of pears peaches or nn any other either fruit may be he he prepared and served eel with or without sauces They Ther naI C tine fine ent entrees ee I 1 |