=Frying Batter.=--This batter will do nicely for chicken, fish, clams, cold boiled parsnips, or fruit of any kind, of which you wish to make fritters. The oil is added to it for the purpose of making it crisp. Many persons object to the use of oil in cooking, from a most foolish prejudice. It is a pure vegetable fat, wholesome and nutritious in the highest degree; and the sooner our American housewives learn to use it in cooking the better it will be for both health and purse. I do not mean the expensive oil, sold at fine grocery stores for a dollar a bottle, but a good sweet kind which can be bought at French _Épicerie_ or German _Delicatessen_ depots for about two dollars and fifty cents a gallon. Make the batter by mixing together four heaping tablespoonfuls of flour, (cost one cent,) a level teaspoonful of salt, the yolk of one egg, (cost one or two cents,) two tablespoonfuls of oil, (cost one cent,) and one gill of water, or a quantity sufficient to make a thick batter; just as you are ready to use it, beat the white of the egg, and stir it into the batter; the cost will be three or four cents, and the use of it will double the size and nicety of your dish.
=Chicken Broth.=--Heat the broth in which the fowl for Sunday dinner was boiled, and when it is at the boiling point throw in quarter of a pound of rice, or fine macaroni, which will cost three or four cents, and boil it about twenty minutes, or until tender; see if the seasoning is right, and serve it hot.
=New York Cooking School Fricassee.=--Prepare a fowl weighing about three pounds, (cost three shillings,) as directed in the receipt for =Roast Fowl=; cut it in neat joints, fry it quickly in one ounce of sweet drippings, (cost one cent,) till brown; cover it with boiling water, add one teaspoonful of salt, and quarter of a level teaspoonful of pepper, and stew it gently until tender, keeping it covered closely; when it is about half done, add to it some dumplings made as follows:
=Suet Dumplings.=--Make into a stiff paste, with about two gills of cold water, half a pound of flour, (cost two cents,) quarter of a pound of chopped suet, (cost two cents,) a teaspoonful of salt, and the same quantity of baking powder sifted with the flour; drop the paste into the fricassee from a teaspoon dipped in cold water, and let them boil with it; these dumplings cost less than five cents, and are nice with any stew, soup, or fricassee.