This section is from the book "Progressive Cookery", by E. M. Hinckley. Also available from Amazon: Progressive Cookery.
Yolks of two eggs beaten well, add one-half cup of milk, one saltspoon of salt, one cup of flour, or enough to drop from a tablespoon wet in cold water ; a teaspoon of olive oil may be added. When ready to use add whites of eggs beaten stiff. If used for fruit add a teaspoon of sugar to the batter. If for clams, tripe, or meat, add one teaspoon of lemon juice. This batter will keep in a cool place several days.
Put whole egg plant into boiling salted water, mixed with one tablespoon of vinegar or lemon juice ; cook twenty minutes, or until tender, mash and drain. To one pint of egg plant add one-half cup of flour, two eggs, well beaten, and salt and pepper to taste. Drop from a tablespoon wet in cold water into hot fat.
Cut egg plant in thin slices ; sprinkle over salt, pile up and let stand one-half hour ; drain, dip in fritter batter; fry in hot lard.
Cut slices of stale bread an inch thick, remove crust, cut with a biscuit cutter, then cut with a smaller cutter about half an inch from the edge, and one third through the bread, leaving two-thirds uncut. Take one pint of milk, a little salt, add two beaten eggs ; soak the bread in this, being careful not to break. Remove carefully, sprinkle with dry bread crumbs, dip in egg, then in bread crumbs. Put in a wire basket, and fry in smoking hot fat. Take out the center of the fritters, remove a little of the bread, fill with oysters ; put back the cover. These are very good filled with any preserve or jelly, sprinkling sugar and cinnamon over the top.
Fritters may be cooked in deep, hot lard or mustard oil, or in spider with a little hot sweet oil or butter.
Peel and core three or four apples ; do not break them ; cut in rather thin slices. Sprinkle with sugar, lemon and spice. Dip each slice in fritter batter, and fry in hot fat or sweet oil. Drain and sprinkle with powdered sugar.
Make clam fritters the same as other fritters, using the clam liquor instead of milk.
Vegetables, such as celery, salsify, or parsnips, should be boiled until tender, then drained and cut into small pieces, and stirred into batter.
To mix fritter dough without lumps, put flour in bowl, make a hole in the center, add the ingredients, and stir the liquid in gradually.
Grate two cups of green corn, add to fritter batter. Fry as before directed.
One cup of cold, cooked oatmeal, one cup of milk, two eggs, two-thirds of a cup of flour. Mix the oatmeal and milk together. When smooth, put in the flour, and lastly the well-beaten eggs. Drop from a tablespoon which has been dipped into cold water into smoking fat. Serve hot with sugar sprinkled over, or two tablespoons of sugar may be added to the mixture. If the mixture is too thin, they will spread. In that case add a little more flour.